1. Does anyone know the verses praising mutton?
Su Dongpo, a great writer in the Northern Song Dynasty, once wrote a verse praising "Long delicacies include bear wax, while Qin cooks only Yang Geng". Mutton soaked in steamed buns has a thick soup, is fragrant and delicious, sticky, tough and smooth. It can be eaten all year round, but it is best eaten in winter. In the biting northwest wind in the early morning, eating a bowl of steaming mutton steamed buns can drive away the severe cold of winter and add enthusiasm and energy to the whole body. From the 11th century BC to the present day, the charm of mutton steamed buns has been growing for a long time. Large and small mutton steamed bun restaurants can be seen everywhere in Xi'an, especially Lao Sun's is the most famous. Visitors to Xi'an cannot eat mutton steamed buns. It’s like you haven’t visited the Great Wall or visited Tiananmen Square in Beijing. Mutton steamed buns are the signature of Xi’an and have the same cultural taste as the Terracotta Warriors
Verse: Long delicacies include bear wax, Qin cooks only sheep soup 2. Praise Poems about mutton soup
1. "Long cuisine has bear bacon, but Qin cuisine only has mutton soup." This sentence comes from Su Shi's "Ci Yun Zi Yu Chui Ri Jian Sen".
Explanation: Longdi (Gansu) has bear jerky, and Qindi (Shaanxi) likes yokan the most (it is said to be mutton steamed buns).
2. "The lamb is simmered until it is fat and tender, and the sauce is boiled red with clear soup. It will be charred and rotten at noon, and it will not taste sour and greasy in the throat." From Yang Jingting's "Miscellaneous Comments on Du Men".
Definition: The mutton simmered in thick soup is the most fat and tender in the entire capital. The sauce uses clear soup to cook the meat red. It started cooking at noon and now the meat is charred and rotten. What's even better is that it doesn't taste sour to gratify one's throat.
3. "Xiu tasted the yokan and recommended it to the Minister of Wei. The Minister thought it was delicious. He presented it to great martial arts and great pleasure, and thought it was a high-ranking official order." From "The Biography of Mao Xiuzhi in Southern History".
Interpretation: Mao Xiuzhi tasted the yokan and recommended it to Wei Shangshu. Wei Shangshu thought the yokan was very delicious, so he dedicated it to Dawu. After tasting it, Dawu was very happy and gave it to him. He was granted the title of senior official.
Extended information:
Nutritional value of mutton
Mutton is fresh and tender and has high nutritional value. Anyone with insufficient kidney yang, soreness of waist and knees, cold pain in the abdomen, and deficiency Anyone who is tired can use it as a dietary supplement. Mutton is rich in nutrients and is very beneficial to tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of both qi and blood, cold and painful abdomen, physical weakness and fear of cold, malnutrition, soreness and weakness of waist and knees, impotence and premature ejaculation, and all diseases of deficiency and cold. It has It has moderate functions of tonifying the kidneys, strengthening yang, tonifying deficiency and warming the body. It is suitable for men to consume regularly.
Use and preservation of mutton
It is generally better to buy and cook mutton now. If you cannot eat it temporarily, you can marinate it with a little salt for 2 days and it can be stored for about 10 days.
Mutton is warm in nature and can easily cause internal heat if eaten regularly. Therefore, you can pair it with some cold vegetables when eating mutton. It can not only cool down, detoxify, and remove internal heat, but also achieve the tonic effect of mutton.
Sogou Encyclopedia-Mutton
Sogou Encyclopedia-Ci Yunzi was sent by Churijian 3. Who can help write an article about mutton steamed buns
Talk Everyone can talk endlessly about the local snacks they have eaten, such as the Quanjude roast duck in Beijing, the mutton steamed buns in Xi'an, Shaanxi, the little fat sheep in Inner Mongolia, the cross-bridge rice noodles in Yunnan, and the shaved noodles in Shanxi. These are famous delicacies throughout the country.
My favorite snack is Shaanxi mutton steamed buns. The mutton steamed buns are delicious and delicious. In the pale mutton soup, strips of red sheep blood, crisp green coriander and green onions, plus fragrant meat slices are scattered among the fragrant and green golden pancakes. Full of praise! Mutton steamed buns are not only delicious, but they can also relieve the cold, especially in winter. Your frozen body will immediately feel a warm current, and your whole body will feel warm and comfortable.
The method of making mutton steamed buns is very simple: the mutton soup needs to be boiled with the skeleton of the sheep for a long time until the marrow is boiled out and becomes milky white. After the soup is made, filter the cooked mutton soup. Then put the pre-washed coriander, green onions, sheep blood, etc. into the pot and cook for 5.6 minutes. The mutton soup is ready. Then perform the last step, add special seasonings, and have a bowl of fragrant, delicious, and delicious mutton soup. The soup is ready. Finally, according to the guest's preference, either soak the pancake in the soup, or eat the pancake with the soup.
It is very interesting for me to eat mutton soaked buns. I always eat the soaked buns first, then eat other things in the bowl, and then blow the chili oil to the side of the bowl, and put the mutton After finishing the soup, I used chopsticks to pick up the meat slices and dip them in chili oil. This way, it tastes delicious! Sometimes, I spilled the soup on my face because I was so anxious.
Because every time I eat mutton steamed buns, I feel happy and comfortable, so I like the special snack----mutton steamed buns. 4. Ancient literature records about mutton steamed buns
Su Shi, a famous poet in the Northern Song Dynasty, left a poem: "Long cuisine has bear wax, Qin cooks only sheep soup."
Beef and mutton steamed buns were first served as a ritual dish in the Western Zhou Dynasty and have a long history. According to historical records, beef and mutton steamed buns evolved from ancient beef and mutton soup. Many ancient documents, such as "Book of Rites" and pre-Qin scholars, have mentioned beef and mutton soup. Initially, it was mostly used for sacrifices and palace banquets.
During the Western Zhou Dynasty, beef and mutton soup was listed as a ceremonial meal for kings and princes. "Warring States Policy" records that the king of Zhongshan angered Sima Ziqi because of a cup of yokan, and left Chu in anger, saying that the king of Chu attacked Zhongshan and brought about the fate of the country. According to the "Book of Song" records: During the Southern and Northern Dynasties, Mao Xiuzhi presented yokan to Emperor Wu of the Song Dynasty because it was delicious. Emperor Wu actually made the prisoner Xiuzhi a Taiguan Shi, and later he was promoted to Minister Guanglu. In the Sui Dynasty, "Xi Gong Mohu Yokan" appeared (Xie Xi's "Shi Jing"). 5. Words praising mutton soup
Yang Jingting, a poet of the Qing Dynasty, said in "Miscellaneous Odes of Dumen": "The mutton is simmered fat and tender for several days in the capital, the sauce is boiled red with the color of clear soup, and it is burnt and rotten at noon. It is a joy to No odor or greasy throat."
Su Dongpo, a great writer in the Northern Song Dynasty, once praised mutton in a poem: "Long cuisine has bear wax, Qin cuisine only has sheep soup"
"When the spring tide comes and the autumn floods arrive, crabs and shrimps are comparable; sea crabs are as good as prawns; The shells and sea cucumbers compete for freshness; the Shaguang Yangtang is the same color."
In the Western Wei Dynasty, there was another Mao Xiuzhi who used yangtang to go straight to Qingyun. "The Biography of Mao Xiuzhi in Southern History": "When Xiu tasted the yokan, he recommended it to the Minister of Wei, who thought it was delicious. He presented it with great martial arts and great joy, and thought it was an official order."
In Chinese history, there are The famous allusion of "a cup of yokan will destroy a country". "Warring States Policy·Zhongshan Policy" records that the king of Zhongshan hosted a banquet for guests, and Sima Ziqi was present. During the banquet, the king of Zhongshan shared yokan with the guests, but "the yokan was not everywhere" and Sima Ziqi did not get it. In anger, he ran to Chu State and persuaded the King of Chu to attack Zhongshan. The king of Zhongshan fled in panic... The king of Zhongshan sighed and said: "I am calling for a cup of yokan to destroy the country."