must come to Shaanxi Weinan , and must eat water basin mutton when you go to Weinan.
In the glass stall, the master raised his hand and fell. The stewed lamb chops in advance were cut into large pieces, and they were all placed in a bowl and handed backwards. The master next to the soup pot took it over, poured a large spoonful of rolling hot soup, and gently stirred it in the bowl. The store was bustling with people, and in a short while, the spacious store lined up.
A bowl of mutton is worth savoring, it is soft and rotten in the mouth, and you can feel the texture of the mutton by chewing it carefully. The salty fragrance changes on the tip of the tongue to make the unique freshness of the mutton. The plain buns have no fancy places, which really makes people feel safe. The steaming aroma of wheat came to my face. I ate a bite of meat, a bite of steamed bun, a clove of garlic, a sip of soup, sweating all over my body, warming my head from head to toe. In this way, eating a big hot bowl is the memory of the old Shaanxi people.
is the most famous for the water basin mutton in Dali, Weinan City, Shaanxi Province, Pucheng , and Chengcheng counties. Among them, the water basin mutton in Chengcheng is the most authentic and oldest. In January 2016, it was selected into the fifth batch of intangible cultural heritage in Shaanxi Province.
with crescent-shaped cakes, this is a set. A bowl of mutton is worth savoring carefully, and it is best to follow the "three-step method".
The first step is to drink the soup. The soup is as clear as water, but the taste is thick. If you drink a few sips of the soup, you will feel the belonging of the mutton in the water basin. If the peppery taste is more prominent, it belongs to the Pucheng system; if the cumin has more prominent flavor, it belongs to the Chengcheng system. The mutton in the water basin itself is not very heavy, it basically has a few spices, such as pepper, pepper, cumin, ginger, star anise, etc. Too much flavor will obscur the fresh soup flavor of the mutton, which will make it not delicious.
Second step: take a mutton in the basin and eat it. The mutton in the good water basin is not cut out but torn out. This is because it is better to tear fresh mutton with hands than to cut with a knife, and the mutton does not have to be contaminated with a "iron smell", which can best maintain the original flavor of the mutton. The mutton made in this way is extremely tender, fragrant but not odorful.
The third step is to cut the crescent bun in the "set menu" from the middle, grab the mutton in, and then bite it heavily. This taste is the taste of Lao Shaanxi. In Shaanxi, buns can hold everything.
Every city has its own unique taste. This taste is the unique memory of a person in the country and the feelings that only people in their hometown can understand. And this bowl of mutton is the endless love of the old Shaanxi people.
Not finished to continue
Source: Beautiful Chinese Line Column
Editor: Hao Dou
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