Pita bread soaked in Lamb Soup [Shaanxi Xi'an Specialty]

What is Pita bread soaked in Lamb Soup? Authentic Shaanxi Xi'an specialty: Pita bread soaked in Lamb Soup? This article is a special article that introduces Pita bread soaked in Lamb Soup, a special product of Xi'an, Shaanxi Province, in detail. It was compiled by the editorial team of China Specialty Website, which consulted and collected relevant information about Pita bread soaked in Lamb Soup. The full text takes about 11 minutes to read, mainly including the basic introduction of Pita bread soaked in Lamb Soup and the product characteristics of Pita bread soaked in Lamb Soup? How did the history of Pita bread soaked in Lamb Soup come from? Pita bread soaked in Lamb Soup making method, Pita bread soaked in Lamb Soup winning honor, Pita bread soaked in Lamb Soup tasting method, etc

Basic Introduction of Pita bread soaked in Lamb Soup. Known as "mutton soup" in ancient times, it is a delicious dish in northwest China, especially in Xi'an, Shaanxi Province, which is most famous for its Pita bread soaked in Lamb Soup. Su Shi, a famous poet in the Northern Song Dynasty, left a poem that "Long cuisine has bear wax, while Qin cooking only mutton soup". It is finely cooked, with heavy ingredients and a rich taste. The meat is tender and the soup is thick, fat but not greasy, nutritious, and has a fragrant aroma that tantalizes the appetite. The aftertaste is endless after eating. Because it warms the stomach and is resistant to hunger, it is loved by people of all ethnic groups in Xi'an and the northwest region. Foreign guests who come to Shaanxi also compete to taste it to satisfy their appetite. Beef and mutton steamed buns have become the "general representative" of Shaanxi famous food

What are the characteristics of Pita bread soaked in Lamb Soup

The ingredients are heavy, the taste is mellow, the soup is fresh and strong, the meat is tender and the soup is thick, the bread is smooth and tender, the aroma is tempting, and the appetite is aroused. After eating, the aftertaste is endless, and it also has the function of warming the stomach. It is a rare high-end nourishing delicacy

How did the history of Pita bread soaked in Lamb Soup come from

It is said that Pita bread soaked in Lamb Soup evolved from the ancient "beef and mutton soup", which has a history of more than 2000 years. But the most popular story is between Pita bread soaked in Lamb Soup and Zhao Kuangyin, the founding emperor of the Song Dynasty

Over time, Pita bread soaked in Lamb Soup has become the favorite snack of Chang'an people and has been handed down to this day

How to make Pita bread soaked in Lamb Soup

Materials

Main ingredients: 200g pancake (standard portion)

Accessories: 50g day lily (dried), 50g agaric (watered), 50g vermicelli, 10g green garlic, 10g coriander, 100g mutton (cooked)

Seasoning: 4g salt, 2g monosodium glutamate, 2g pepper

Manufacturing process

First break pancake into pieces

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Wash and select sections of green garlic

Wash cilantro thoroughly

Slice braised lamb meat for later use

Put the broken pancake into a pot, add lamb soup, add yellow flowers, fungus, vermicelli, and green garlic, and cook until cooked

Add salt, monosodium glutamate, and pepper powder and mix well. Pour into a bowl

Add sliced braised lamb and sprinkle with cilantro

When making steamed buns, the soup should be clear and the meat should be tender. Boiling the soup is the most important. Boil the bone soup and meat soup separately, marinate the meat for 20 hours, and then cook for 8-12 hours. It is common for Hui people in the market to cook steamed soup. A pot with a diameter of nearly 1 meter is used, and a 50 pound noodle bag is filled with seasoning. Fill the bag and put it into the pot to cook. Exquisite sellers usually sell out a pot of soup before closing, so almost all good tasting steamed bun shops open at 10am in the morning and close around 2pm in the afternoon

Award Honors of Pita bread soaked in Lamb Soup

Delicious Pita bread soaked in Lamb Soup has been constantly appearing in Shaanxi history and literature. Perhaps because it has occupied the emperor's power, it is known as "the first bowl in the world". The production technique of lamb (beef) steamed buns in Tongshengxiang, Xi'an, founded in 1920, has also been included in the second batch of national intangible cultural heritage list

There are three ways to taste Pita bread soaked in Lamb Soup:

First, dry buns: it is required that the soup completely permeates into the buns, and there is no soup, no buns, and no meat in the bowl after eating

Second: One mouthful of soup: A steamed bun that has been boiled, leaving only one mouthful of soup in the bowl after eating

Thirdly, surrounded by water: the bread is in the middle, the soup is around, and all the soup, juice, and bread must be eaten up

These three ways of eating require breaking the bread into pieces beforehand

The authentic way to eat Pao Mo is to first break the bread by hand, and the method of breaking the bread is also very particular: the round cake shaped bread is first broken horizontally and vertically into four pieces, each piece is broken into two layers, and finally each small piece is finely broken into the size of a soybean. Then use the broken bread to make steamed buns, so that the steamed buns are flavorful and delicious to eat. There are also machines that directly crush the foam, but people in Xi'an rarely eat like this. The bread made by oneself tastes delicious. According to personal preferences, there are three types of steamed buns that can be made, namely "single walk", "water surrounded", "mouth soup", and "dry scoop". Eating steamed buns and soup separately, or soaking them in soup while eating steamed buns. The other three, as the name suggests, are distinguished based on the amount of soup

Beef and mutton steamed buns are different from ordinary food dishes, and the cooking technique is very strict. The processes of making steamed buns, boiling meat, cutting meat, and boiling steamed buns require exquisite craftsmanship and meticulousness. The "Bing Bing Mo" cooked with meat is crispy, dry and fragrant, and does not disperse when added to the soup. Before dining, customers are required to break the "baomo" into small pieces. The smaller the size, the better when breaking bread, in order to facilitate the incorporation of the five flavors into the bread. Some beef and mutton steamed bun shops have used the shredding machine. After breaking the bread into pieces, it is then cooked by a chef. When cooking bread, it is important to use the bread to make the soup, use appropriate seasonings, cook quickly over high heat, and serve in a bowl when appropriate, in order to achieve the desired effect of adding the original soup to the bread and making it fragrant