Introduction of food in Hui Min Street

Xi'an has a rich northwestern flavor, and meat buns, mutton buns, cold skin, Qishan noodles, and dumpling feasts are some of the famous Shaanxi foods that many people are familiar with.

There are many restaurants operating lamb meat buns in the city of Xi'an, and almost every street will have several specialized lamb meat buns restaurants, of which the most famous is undoubtedly the old Sun family lamb meat buns. In addition, Tongshengxiang Beef and Mutton Bun Bistro, Xiguan Beef and Mutton Bun Bistro, and Tie Zhiming (which sells beef and mutton) have also been famous for a long time.

Xi'an Fang on the people are good at snack production, they are more complete retention of the traditional halal dietary flavors, and the material is exquisite, fine production, sweet, salty and spicy meat and vegetable with a variety of many varieties of halal snacks for the country's crown. Beef and mutton steamed buns, preserved beef and mutton, braised mutton, steamed mutton, honey cold dumplings, Sheng's stuffed skin, mutton cakes, eight treasures of sweet rice, paste spicy soup, cold skin, rice skin, rolling out the skin, mutton dumplings, leek cake, sour soup dumplings, soup dumplings, beef ramen, mirror cake, cauldron cake, mutton bacon, yellow cinnamon persimmon cake, egg mash, water pot of mutton, sesame seed biscuits, scallion pancakes, and so on, hundreds of kinds of snacks are all kinds of. Old Sun's: West Dongguan Street

Chunfa: No. 20, Nanyuanmen

Tongshengxiang: Zhongguolou Plaza

Sweet Tangke: No. 215, North Guangji Street

Jia San Dumplings and Buns: No. 121, West section of Xiyangshi (in the snack street behind the Drum Tower) Dumplings and Buns: Beef, lamb, and pork ribs are chosen for the main ingredient, and the broth is made of goat bones and spice soup is used to beat the meat. After steaming, the buns are characterized by "thin skin like paper, tender filling with soup and fragrant seasoning". Jia San soup baozi is a famous Halal snack in Xi'an.

Jiasan relies on the excellent national traditions and the spirit of dedication passed down from generation to generation, after three years of creation, five years of foundation, ten years of dedication to discovery, twenty years of constant innovation, created a "soup" form, the series of "Jiasan" title of the food. Cuisine. The value and significance of "Jia San soup buns" is not only confined to the level of filling the gap for Xi'an food court, his "soup buns" contains many things for the world to think about.

Traditional snacks are mostly bought and sold in the form of "top plates and racks" and "hooters along the street", and the further development of "open pots and stoves", The further development of the "open pot and stove", "store in front of the store after the home" of the store and market pattern, and Jia three soup dumplings is to "group", "industrialization" marketing ideas into the market. Jia San has its own professional research, marketing planning and industrial development team. It can be said that Jia San is famous for its "soup dumplings". At the same time, it gives infinite value and significance to "Baozi in soup". Jia San in line with the traditional theory of Chinese culture "to attack its point, not as much as the rest", with a small soup dumplings to make an infinite cause.

Looking at the national snack industry, we will find that Xi'an snacks, varieties, patterns and other characteristics, but the real "Xi'an characteristics" may not be a lot; most of them are homemade, coarse food, omnivorous marketing varieties, the lack of distinctive personality, excellent quality of the snack brand. Jia San is an oddball of the Xi'an snack court, enough to be genuine, but also enough to be unique; in the display of regional characteristics of Xi'an snacks at the same time, more to show the characteristics of the food culture of Xi'an Muslims.

When you enter the Beiyanmen antique street in the Hui residential area of Xi'an, you can easily find "Jia San Baozi" between the elegant and dignified pagodas and corridors. You can feel the warmth and thoughtfulness on your face, and there are many inscriptions and photos of celebrities and famous artists hanging in the store; at this time, you will be surprised to find that almost all the celebrities in the country have patronized and tasted "Jia San Irrigated Buns". And you will find that Jia San's marketing ideas, cultural taste and cultural character occupy a large proportion. Only in the "Jia San irrigation soup buns" store, you can really find the culture of the buns and the culture of the buns.

Beef and Lamb Buns

The history of these buns, known as one of the best in Shaanxi, can be traced back to the 11th century B.C., with the phrase "Pangshu Shiwen, said to kill the lamb" in the Book of Songs. The lamb steamed buns are full of flavor and aftertaste, and have been praised by many international friends who have come to Xi'an. Beef and mutton steamed bun is almost recognized as the most popular snack in Xi'an (the most widely spread and the most characteristic). When eating steamed buns, Xi'an's oldest eaters would go to Huiminfang. Sometimes a small, inconspicuous store, the big bowl is served up but the aroma is overflowing.

The steamed buns are made by hand, into the steamed bun museum, to two or three buns, wash your hands, find a place to sit down and break. The bun is actually a half-flour cake, two taels each, half-cooked with white flour and good cooking. Put the famous big old Shaanxi bowl on your lap and break the bread into several pieces, then slowly pinch it into pieces the size of a fingernail. After breaking it up, you scratch and knead it a few times with your hands, so that the powder attached to the pieces will fall off, and the bun will be cooked with thick juice and flavor. Then use the clip to clip on the number, to the master master processing. The bright-eyed masters see this breaking method, they will understand that the old eaters who know how to soak the steamed buns are coming, and cook the buns will be extra attentive.

Today's pace of life has become faster, and most of the steamed bun restaurants have kept pace with the times by adding a blender to quickly process the buns into small, even pieces, and most of the younger generation likes this improvement. But the old diners will always scoff at this kind of processing, spent a lot of effort to break out of the steamed bun, hand-torn section increases the contact area with the soup, will be cooked more flavorful, so as to be worthy of the pot of old soup.

Together with the buns, there are sinewy vermicelli, fresh garlic cloves and a few large slices of marinated lamb, which is tender, crispy and aromatic. Do meat store more than in the backyard soil half buried in a dozen water tank, which is each family secret seasonings boiled out of the soup. First of all, to prepare a large piece of raw beef and mutton in the broth soaked for about two days to taste, and then put out in a large iron pot of old soup, add a dozen kinds of spices with cooking. When the meat is cooked to six, seven mature, in the same pot with a wooden frame, meat from the soup placed on it, change the fire, cover the pot with a lid to steam overnight, the next morning steamed meat can be taken to do the steamed buns. Boiled meat steamed meat juice, after blending, is the soup base for cooking buns. This way, the meat will be crisp and flavorful.

The buns were cooked and served on the table, and there was no heat, but the bowl was hot to the touch. It was only when I used my chopsticks to spread a corner of the bowl that the heat and aroma came to my face. A layer of oil floats on top of the bowl, sealing the heat and aroma, which is a wonderful insulation method invented by Xi'an people. When eating steamed buns, you can't stir it, you have to use chopsticks along the edge of the bowl and slowly transfer it to your mouth, otherwise the soup will leak and the heat will run away. For real eaters, a bowl of steamed bun is still hot at the end of the meal. Xi'an Mirror Cake: A traditional snack in Shaanxi, steamed from glutinous rice and shaped like a round mirror cake. The mirror cake is steamed with glutinous rice as the raw material and shaped like a round mirror. The Qing Dynasty has a poem: "willow shade under the acacia clear day long, mirror cake tans also fragrant" poem. Not yet into the Hui Min Street, in the drum tower below there are a lot of selling mirror cake carts, mirror cake in a very small cage drawer, very small, with red and green seasoning on top, to eat will be dipped in sesame seeds and sugar.

Golden thread oil tower: the shape is like strands of gold coiled, layers of towers stacked and named. It is served with green onion, sweet noodle sauce and almond syrup for a unique flavor.

Sour Plum Soup: this is a snack in Xi'an should be a bit far-fetched, but in the Hui Min Street inside a lot of homes are sold, and most of the shopkeepers buy their own plums directly boiled.

Retort cake: also known as crystal dragon and phoenix cake, with glutinous rice, red dates as raw materials, stacked on top of each other, laying three or four layers. Steamed with large and small fire. Bright color, red and white, sticky sweet taste. It is a traditional breakfast food in Guanzhong area, a kind of sweet cake made of glutinous rice and red dates as raw materials.