On the streets of Xi'an, there are cold peels and roujiamo everywhere, just like Shaxian snacks, and their footprints are spread all over the country.

After giving a bowl of cold skin with a lot of spicy vinegar, there is no doubt that you must continue to taste the Roujiamo and a group of peerless two heroes in the same frame.

To put it bluntly, it is a round white cake with chopped bacon, nothing else. This naming method is quite similar to Lao Shaanxi's personality, with a bit straightforward and nagging taste.

Locals, regardless of whether they eat this product, no food, no ingredients, and at most, they can use a bowl of clear soup or fermented glutinous rice to moisten their throats. There are also strong young people holding one hand and two piles of iron plates in front of them. When they taste, their cheeks are bulging, and they don’t change their anger, and they kill one in just a few strokes. The people who eat it are enjoyable, and the people who watch it are also enjoyable.

The most famous one is the unique secret recipe created by the Fan family in Lantian. It moved to Xi'an in the early last century. One of them was named Fan Bingren, who started selling his own secret sauce meat along the street at the South Gate.

After gaining fame, some people began to try adding green pepper to the steamed buns to relieve greasiness, but old Shaanxi people were disdainful of this kind of lewd.

How can the meat with real good sauce be fatty? Adding green peppers and coriander will only make the taste messy and destroy the purity of the meat. For example, the young master Xi, who is popular all over the world, will tell you to eat and play after reading it, so don’t take it seriously.

If you want to eat authentic food, you must go to a century-old restaurant and see with your own eyes the whole process of how a roujiamo was born. First make it with semi-fermented noodles, add some clean oil when mixing the noodles, and wake up for half an hour.

Making pancakes is called making buns. A serious shop selling roujiamo is made by hand by the master. This is an absolute kung fu job, and it is important to complete it in one go.

I saw the master holding a rolling pin in his right hand and pinching the dough in his left hand, flying up and down to make a rhythm. The rolling pin collided with the chopping board and made a "click" sound. The dough hit the chopping board with a "trumpet" sound, which often caused passers-by to look at him. A skilled master can make hundreds of buns a day, with the shape, size and size.

The beaten bun is first baked on the pan until it is 80% mature, and then roasted until it is slightly bulging. Take it out like a full moon, crispy and golden, called "iron ring, tiger back, chrysanthemum heart".

The outer skin is so crispy that it can be heard, and the inner fragrance is soft and it cannot stick to the teeth. Cut a small mouth with a knife, gently pinch it, and a strand of hot air floats out, and the steamed bun is automatically separated into two skins, effortless.

The charcoal hanging stove slabs that were everywhere in the 190s are now becoming less and less, and most shops have been replaced with machines. The sauce means old soup, which is the meat cooked from the soup, and has nothing to do with the bacon dried in winter.

There must be a pot of old soup in a shop that can make good sauce and meat. This soup may have been used for decades or even hundreds of years. It has cooked thousands of kilograms of meat and simmered countless seasonings. This is the killer weapon of a century-old restaurant.

It is best to use bone-shaped rib meat, which is fat and thin. Put it in the pot with dozens of seasonings and cook for more than ten hours. The fat of the fat will slowly melt into the soup, while the lean meat will be simmered and soft. Take it out of the pot, trembling and oily, and the fiber will absorb the soup. The meat will smell full. Tear off a piece and put it on your tongue and roll it, so that the skin and flesh will melt.

When eating, you should pay attention to hot steamed buns and cold meat. The freshly baked Baiji buns are so hard that people can't catch them. Chop the bacon into pieces and use the heat of the bun to activate the deliciousness sealed in the bacon. This is the real Roujiamo.

Looking at the various names on the signboard, such as pure thinness, fat and thinness, skin thinness, skin fat and thinness, pure skin, skin fat, pure fat...

Johnson laughed. It was actually very simple. Novice can try pure thin first. If you don’t eat enough, you can change your weight and thinness, and then add skin. Just like fighting monsters, you can accept the challenge of fat meat. When you open your mouth and want pure fat, be prepared to meet the boss’s respectful eyes.

After doing all of this, try the fat and thin ones yourself first. The steamed buns are crispy and full, slightly elastic. The noodles are obvious, similar to the aroma of freshly baked soda biscuits.

With a sip of the meat, the fibers will bloom layer by layer. The steamed bun and meat will be perfectly matched, and it will not dry or hard until the end of eating.

The meat of the sauce is red and bright, the fat meat is rich, the lean meat is soft and tender, and the seasoning is just right. It is neither salty nor greasy when eaten in stuttering.

Leaving Xi'an and continuing to travel west, passing by a wetland park, where thousands of white swans live. A large group of swans are like white elves, with tender yellow beaks, black legs and webbeds. They are plump and elegant and luxurious, and they walk in a swaying manner. They use their elegant figures and thick screams to fill this quiet wetland.

Sometimes they are paired together, cruising leisurely, sometimes they are standing upside down, foraging for food and filling, sometimes they are traveling in line, chasing and chasing, as if they are participating in the competition.

Sometimes Zhang Yi is galloping rapidly, singing and dancing, sometimes stopping and tidying, dressing up, sometimes staggering and walking slowly, graceful, just like the beautiful fashion model on the T-shaped stage.

When they sing war songs, their heads raised their wings, and straight into the blue sky, they sometimes line up, sometimes form in herringbone formations, or wings at high altitude, or hover near the ground, like a series of war eagles flying and performing. This scene, accompanied by gurgling water, is like moving music and beautiful chords.

Only when I was immersed in the scene did I realize that no wonder it could become the most classic ballet song. Whether floating on the water or standing on the ice, I always look up around with my head held high and my slender neck was looking for the direction of the wind like a weather vane, then flapping my wings vigorously, and running on the water or ice surface with both webbeds constantly, stirring up a bunch of waves and snow dust behind me, making my graceful figure intoxicating.

Since I have already walked here, Johnson decided to go west and head straight to the end. He secretly thanked that he drove the Rolls-Royce Phantom. It was very comfortable to run a long distance, so if you want to drive a big g, you will definitely be troubled.

Passing by Huashan, he climbed casually and came to the mountainside on the east side of Nanfeng. It was rumored that Gao Dao, the first generation of the Huashan School, built the Yuan Dynasty Gao Dao, to cultivate and become an immortal in order to stay away from the world and become a fairy. He built it with stone nails and wooden rafters on the cliffs of thousands of feet.

The plank road is surrounded by cliffs and cliffs, with iron cables hanging across the road, made of stones, and fixed by stone pillars. Visitors come here, facing the wall and holding their breath, and moving in a step. It is known as the first natural danger.

Built on the shallow thousand-foot cliff, it is really close to 90 degrees. The cliff is dozens of meters above, and at least two or three hundred meters below, the bottom is not seen. The plank road is only more than 30 cm wide. There are no railings on one side, and iron chains are nailed on the cliff for grabbing.

When you leave the stone yard of Nantianmen and go to the west of Chaoyuan Cave, the road is chiseled out on the cliff, which is 20 meters long and about two feet wide, which is the upper section; when you turn down, the cliff gap runs across the iron rod, shaped like a hanging ladder in the air. Visitors must pull ropes and go down step by step, calling it "chicken off the shelves", which is the middle section.

The west is turned into the lower section. The road builder carries out stone holes on the cliff and wedges into stone piles. Three wooden rafters are formed between the stone piles. When people climb here, they can only face the wall and stick to the belly, and move forward horizontally on the wooden rafters.

It is easy to challenge and is now a veteran player. This kind of thing is not a problem at all.bdshare();
Chapter completed!