Haggis soup is a famous snack in the northwest. You can see it in every corner of the northwest. Whenever you go to the north, the first thing to do is to have a bowl of steaming lamb soup. I forgot all the troubles of my belly. The most authentic haggis soup in the northwest is Dunhuang. Dunhuang is the most authentic place for haggis soup I have been to. There are shops selling haggis soup everywhere in Dunhuang.
originally thought that lamb offal soup is the offal of sheep and other things, the pork offal soup in the south is the innards of pigs, pig intestines, liver, pork belly, pig heart, etc., offal soup is the innards of cattle, beef louver, tripe, Beef brisket, etc., chop up these innards and stew them together. The northwestern haggis soup is made of lamb head, lamb tripe, lamb louver, etc. The raw materials are very different from those in the south. The haggis soup has a light taste and is refreshing with green onion and coriander.
There is a shop in Dunhuang that has been in business for more than ten years. When you walk into the shop, the smell of sheep is tangy. After a while, the smell is gone, and the scent of mutton is tangy. The offal used in this old shop is all After the sheep has just been killed, the overnight offal is never used. The boss said that the mutton offal soup must be fresh, and the mutton offal soup made after the overnight is not delicious. Haggis soup has to be eaten with Northwest's unique coubean cakes, which can not only remove the mutton flavor, but also eat Northwest specialty coubean cakes. Cougars are a characteristic plant in Northwest China, distributed in the Northwest China, Jianghuai Valley, Northeast China, North China, Tibet and other regions. They are mostly eaten with young leaves and powdered as medicine, which has the effect of clearing fire and removing mutton. Cougars are scones with some cougars. Leaf powder has a special fragrance and sweetness.
The soup of lamb cooked in Hagzatang is the original soup. Put the washed lamb’s head, lamb tripe, lamb louver, etc., and add salt, green onions, and coriander. The green onions are used in the northwest and the green onions in the south. Cut the green onions diagonally into small pieces and place them on the bottom of the bowl. Pour the hot lamb soup to cook the green onions. The fragrance of the green onions bursts out instantly. Northerners love red oil, and a scoop of red oil makes the whole soup red and red, which is very gorgeous.
Hagzatang has two ways of eating, one is to eat lamb's head, lamb tripe, lamb louver. Drink the soup again and take a sip to feel the umami taste of the soup. The soup has a strong aroma and a very refreshing fragrance. The soup with red oil added, the more you drink it, the more flavorful it gets, and the hotter it gets. After drinking a bowl of soup, you will sweat from head to toe, and you will not be afraid of the cold in winter. The second is to drink the soup first. According to the shop owner, the old Northwest people are generally the second type. They think the soup is better than mutton. They know that the essence of the lamb soup is in the soup, and they drink the soup without any flavoring. Ingredients, drink slowly, taste slowly, and eat meat after drinking the soup.
A good bowl of lamb miscellaneous soup is not mutated, unsatisfied, tender lamb head, crispy lamb leaves, and soft lamb belly. Northwestern people say that according to the way they drink the soup, they can taste the light and sweetness of the soup. The light is the meat of the lamb and the sweet is the sweetness of the soup. After drinking lamb soup, although I feel that the Northwest food is not good in appearance, I can understand the taste if I taste it carefully.
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