Mutton is warm. On the basis of the original soup, scorpions are carefully boiled with a variety of pure natural Chinese herbal medicine spices. Its taste is spicy and spicy, rich and mellow, and it is a kind of warm and delicious food, which is most suitable for people to enjoy in cold weather. The north wind is blowing outside, and snowflakes are floating. Sitting in the house, surrounded by hot pot, one or two Erguotou, two bowls of sheep scorpion soup, and some delicious sheep spines, it is so cozy and cozy.
Once, I saw the store move of "Beijing Yangxiezi", and I didn't agree with it.
I have eaten scorpions in some places, which are crisp and fragrant, as well as cicadas, cicadas and grasshoppers. When I went to Cambodia, I got up the courage to eat the water cockroach in Siem Reap. I always thought that sheep scorpions were similar to scorpions, both of which were fried insect food. For many people, eating this kind of food is a new thing. In fact, fried insects have no other taste except crispness and fragrance.
It wasn't until that day that my son and daughter-in-law took my wife and me into the "Old Town One Pot" Yangxiezi Store in Lijia, Shuangyushu, Beijing, that I realized that I had made another empirical mistake based on literature. The scorpion in Beijing is not the insect food I imagined, but the sheep keel-a complete sheep spine with tenderloin and spinal cord from the neck to the tip. Because the sheep keel resembles the shape of a scorpion in cross section, the "sheep scorpion" got its name.
What a hot business! There are about a dozen dining tables in the hall, and all the tables are full. We waited in line for a long time before being put on the table. However, the food was served quickly in the store, and within a quarter of an hour, a large basin of mutton scorpion soup came up in the hot pot. What a delicious yangxiezi soup! Deep red mutton soup exudes the fragrance of Chinese herbal medicine and plant spices.
The delicious mutton scorpion soup can't be compared with fried scorpions. Shopkeepers said that they carefully processed lambs of five or six months old in Xilin Gol prairie of Inner Mongolia through more than ten processes, such as soaking, picking, burning, stewing and stewing. On the basis of the original soup, more than 30 Chinese herbal medicines, such as Radix Angelicae Dahuricae, Rhizoma Kaempferiae and Radix Astragali, are added to the old soup, which is spicy and salty, neither firewood nor greasy, and not only retains the nutritional essence of the original clear soup hot pot, but also caters to the tastes of modern urbanites. Cowhide is not bragging. I think the bone marrow of sheep's spine is really delicious, and the meat on the bones is also delicious. After eating bones, it is also delicious to cook noodles, noodles and vegetables in soup.
I looked around and looked at the diners in my neighbor's house. Some of them sat around and enjoyed themselves. Some young people are in groups of three or five, and good friends get together, pick up the sheep scorpion with their hands, stutter and drink heavily, and have no pride at all. It is said that although some people never eat mutton, they can't help being reserved in front of the delicious mutton scorpion soup, and they happily opened a "ring" here.
The origin of sheep scorpion hot pot can be traced back to the reign of Kangxi in the Qing Dynasty. It is said that when a Mongolian prince came back from hunting, he passed by his backyard and smelled a fragrance. When asked, it turned out that people were stewing. The curious sovereign stepped forward to lift the lid and saw that the stew was a sheep spine. The prince was attracted by the smell, so he picked up a bone and tasted it. It tastes great! These bones were originally discarded by princes and nobles, just like the rich people in Chongqing abandoned their cows in the water near Chaotianmen Wharf in Jialing River. Poor people and coolies couldn't afford to eat meat, so they fished up bones and cows in the water, washed them, processed them, and cooked them carefully with various seasonings and spices. They stumbled upon delicious dishes such as mutton scorpion soup and Chongqing beef omasum spicy hotpot. The delicious dishes dug up by the poor seem to have one thing in common, that is, salty and spicy, with heavy taste, such as Yangxiezi soup in Beijing and beef omasum hotpot in Chongqing. Although these delicacies were discovered by accident, they were brewed into a unique flavor and a food culture in the long river of history!
Sheep scorpion hot pot has a history of more than 300 years. Although it has never been elegant, it is a very popular delicacy in today's capital. Xian Yi, which is rich in calcium, easy to absorb, economical, delicious and cheap, and suitable for all ages, has been popular in Beijing since 2002, and has been able to gain a foothold in the fierce competition in Beijing's catering market, and has continued to develop and flourished to this day. It can be seen that sheep scorpion hot pot is still full of vitality and is deeply loved by the public.
Of course, I also like this delicious dish. The last time I ate sheep scorpion was several years ago. My wife and I want to enjoy this dish again. Last winter in Casterby, New Zealand, I met an old lady who took her little grandson for a walk in China, and we chatted. She said that her son-in-law opened a store of sheep scorpions in the east of Auckland and warmly invited us to taste it. My wife and I really wanted to have a meal, but it was midsummer in Auckland, so it was not a good time to eat sheep scorpions. We are afraid of having a fever in other countries, so we dare not go. Back in Fuzhou, I found a circle. There is no hot pot restaurant for yangxiezi. If you want to eat sheep scorpion, it seems that you will have to wait until you return to Beijing next time.