Steam beef

Since the publication of the last official journal, it has received encouragement and appreciation from friends. I'm very happy inside, first of all, that my food is recognized and, above all, that I can get more friends to know the real culture of food and diet. Many of the traditional snacks in various parts of the country are now affected by social factors and are under threat of “smelt change” and even “lost”. It is true that it is “imminent” to be able to better maintain and develop traditional local food. Today, I will introduce to you a unique piece of Sian's home snack, which says that it's not new to everyone, that it's all over the country, that it's everywhere, that it's all homey. But today I'm presenting you with a special food snack for Xi'an back home. We usually make two foods for steam: rice and pork. However, their powdered meat is made of flour and beef. It's completely different from our Chinese pork powder steam. Although I am a Hanmin, I am fortunate that one of my former neighbours has lived in Xi'an for many years on Humin Street, where I learned traditional practices. This is how we can share it here. Let's start with history and let's start with the saying that, during the period of Gent, a group of Arab businessmen were doing business along the Silk Road to Changan. A day goes by noon to the middle of the hill, where he sets up a tent to cook and lays a small case of cut meat and ready-to-use sauce and flour. It's not surprising that the wind blew up the tent, and the people who did the cooking started to pack it up, and it was too late, and it was fast, with their arms stretching around the meat, the sauce and the flour, but the wind blew all three things together. In order to make the journey, the cooks put all these lumps of meat on the fire, and everyone ate them, laughing and laughing, and complimented them for having a good lunch, full of hunger and mouth. They took the food that they had left behind and finished it in the afternoon, and it tasted better. On the streets of Changan, the cook who cooks like this, opened a shop dedicated to selling this meat and named it “Stealing cattle and sheep”. It is very popular, long-term, because it is easy to eat at any time, and it is a unique, convenient food name. In fact, the practice of powdering meat is simple and the raw materials are simple, but it is not easy to do well. The key is the time spent on steam beef, which can't eat good meat for 24 hours from preparation to mouth. Some of the powdered meat that now goes back to Minster Street, as well as the meat-mealed meat, is grotesque, not so bad as the meat-meal, but so uneven in quality in order to save money. The powdered meat is simple, but the selection is very good. It is important to choose a good cow and sheep, and to have a back, and to choose the ribs at home. And the ratio with flour should be controlled. Now some shopkeepers, in an attempt to reduce costs, simply don't see beef in the powdered meat, eat it with no taste and have difficulty swallowing it. As far as I'm concerned, I only recommend "Ma Jianshan's Mouth Steam" for his family's fatty and dry. Every time a father eats two meals, he eats two. And his house is open until the evening. I had a lunch with my mom and I went back to Minster Street to get a nice one. There's also a great deal of food to eat. It has to be hot, with garlic and a cup of hot tea. Mrs. May. Perhaps, of course, many friends in the field are not used to the taste of [smoky meat], and I am here to present practices and the culture in them for your information and communication. It doesn't matter if you try to do it at home, or if you don't get used to it: food is a culture that needs to be passed on and promoted. I hope you like it. I hope you can come to Xian to taste food and culture. Here, I also propose that we all make a show of our home-grown foods so that our friends across the country can learn about our home-grown traditional foods。