Laobaijia Shuipen Mutton

Mutton soup with steamed bun is very famous, but there are also many pitfalls. Lao Bai's, which was featured in "A Bite of China 3" and is located in Huifang, is well-known in Xi'an. The signature water basin mutton has been passed down for generations. The soup is clear and not greasy, and the meat and vermicelli are also very tasty. The steamed bun is crispy and sweet, and it stays in the soup.

Sheep meat, called ram meat, ram meat, and ram meat in ancient times, is one of the most common meats in the world. The texture of mutton is similar to beef, but the meat flavor is stronger. Mutton is more tender than pork, and has less fat and cholesterol than pork and beef.

Mutton refers to the meat from sheep, which can be divided into goat meat, sheep meat and wild sheep meat. It is one of the most common meats in the world. Mutton has low fat and cholesterol content. It can not only protect against cold, but also nourish the body. It is most suitable for consumption in winter, so it is called a winter tonic and is very popular. However, due to the unpleasant smell of sheep, mutton is ignored by some people.

On Huimin Street, there are all kinds of steamed buns and noodle restaurants, which dazzle you. You are also frightened by the horns of various cars at any time. You hide and hide. You clearly marked the places you want to go in the guide, but you pass by them repeatedly and miss them repeatedly. Lao Bai's Shuipen Lamb is one of them, and it is also the most famous one. Fortunately, when I visited Huimin Street for the second time, I went straight to the topic without any interference. I am unfamiliar with many things in Xi'an. Although I have made a guide, I still can't tell the difference between Shuipen Lamb and Mutton Soup Steamed Bun. In the end, I summarized that the basic ingredients are similar, both have mutton and steamed buns. It is very hard to break the steamed buns. If you are not careful, you will expose yourself as an outsider. I always do it in the opposite order. Haha, if there is a difference, it is that the form of expression is a little different. Steamed buns are divided into dead dough and leavened dough. The Shuipen Lamb bowl is bigger and more exciting. There is a reason for eating in reverse order, that is, you can drink a sip of the original hot soup to wake up your stomach, eat a bite of the fat and lean mutton that melts in your mouth, then sip the vermicelli in the mutton soup, and finally take a bite of the steamed bun, and instantly feel like a authentic northwestern person.

I went to HSBC on West Street to do some business this morning, and stopped by Lao Bai's. There was a sign saying "Indigenous" at the door. Recently, many old brands in Fangshang have put up signs saying "Indigenous" because people from Gansu and Ningxia have come back to do business in Fangshang, using the name of Fangshang to spoil the taste of Fangshang. The flood of Lao Mi's steamed buns is an example. Bai's water basin tastes the same as always. For some reason, the air conditioner is not turned on. Drinking soup in summer makes you sweat profusely. The man selling Lao Bai's ten-spice braised pork at the door is a ragtag person, who may be the third generation of the Bai family.

Lao Bai's water basin is 50 meters in from the entrance of Parkson and on the left (west). The soup is thick and delicious, and the meat is tender and fragrant. It is perfect for soaking in Tuotuo steamed buns. After a bowl of it, you will sweat profusely. Then have some cold dishes, cut some braised beef, and drink a bottle of iced water. It is perfect.