Cattle and Lamb Foam Bun

Xi'an, Shaanxi Province on the famous snack. A long history. As early as the lofty frame years, we will have a franchise Xi'an Preparation of mutton "Tianxi floor," in the northwestern region influential.

Good cattle (sheep) meat, cattle (sheep) bone, and with pepper, fennel, and the grass fruit, cinnamon and other spices, into vinegar to boil within Sulan, thick sauce standby. Good water transfer dough Luocheng "Inconstant won back-ju" Toto bun, Baicheng was leading large fragments. Pour plus thick soup, add an adequate amount of water boiled and chopped cooked up cattle (sheep) and the appropriate meat slightly wet fans Roller, further gains good block into the bun, plus spices cook 1-2 minutes, splashing into the Shing Yang You cooked bowl. When a mixture of sweetened food, style -- sauce, sesame oil, coriander and so on. There are three traditional practices, one called "dry foam," through cooking and 329 soup into juice entirely within the bun. This investigation, tendons and tough, sticky and slippery; Second, "I soup," cooking in the investigation, Crisp cotton smooth, eating a bowl stay soup; The third is "water siege." Wide soup cook bun, bowls of soup around, the midpoint of bun, bun soup more casual, cotton slip sticks of incense.

Liu Shangnong meat, howiinol delicious, sticky cotton Ren slide. Fresh after drinking a Mix vegetable soup and even avowed Yu - Xiang, long aftertaste. Is a high-protein, high-fat, high-carbohydrate, high-energy food. Can use throughout the year, winter the best.