We'll go home and steam

It's all over the country. Go to the hall, get in. Everybody loves it, everybody does. A man with a taste, a place with a feature. But it'd be a little big to mention the difference between the "silent meat" of the Cheyenne return. Most of the powdered meat elsewhere is made of rice and pork. However, Xi'an returned to his people not only with beef, but also with flour. This is probably the only one that goes all over the country. Today's great-looking "talking" to people about the special "stealing meat" begins with history and people's saying: "At the time of the Great Tang, a group of Arab businessmen were doing business along the Silk Road to Changan." A day goes by noon to the mountains of Quilian to set up a tent to cook and place the cut pieces of meat and the ready-to-use sauce and flour on a small case. It was not surprising that a storm broke out and the tent was blown down, and the people who were cooking were doing their chores, and it was too late, when they reached their arms to wrap up the meat, the sauce and the flour, but the wind blew all three things together. In order to drive the road, the cooks put these corroded meat bumps on the fire, and everyone ate them, laughing and laughing, and said that the lunch was good, hungry and mouthy. They took the food that was not finished and then finished it in the afternoon, and it tasted better. On the streets of Changan, the cook of rice, who had built a shop specializing in this kind of meat, was named "Stealing cattle and sheep". It is a unique and convenient food name for Changan, which is popular and long. The powdered meat sold outside is in a big pot. A good powdered lid on a little fire. The customer came with a little shovel with a plate of garlic and tea, not to mention the fragrance of a man who claims to be an “older”. That's it! We're always beating up like this. In fact, the powdered meat is simple and the raw materials are simple, but it's not easy to do well. The key is the time spent on steam beef, which is not good meat for 24 hours from preparation to mouth. Some of the powdered meat that is now back to Minster Street, like meat pellets, is grotesque, not so bad as meat pellets, but rather to save a lot of 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. It seems to me that Sian returned to Min Street with good powder, and I only recommended “Ma Jianshan mouth” for his family's fatty and dry. Every time Dad eats two meals, he eats one of his favorites. And his house is open until night. There's also a great deal of food to eat. It's got to be hot, and it's got to be warm with garlic and a cup of hot tea. Of course, perhaps many friends in the field are not used to the taste of [smoky meat], and I am just here to present the approach and the culture in it 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。