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Just as the so-called water and soil nourish one person, each place has its own unique taste, and people who travel far away call it "the hometown on the tip of the tongue". For example, a day for People in Wuhan begins with walking across the Wuhan Yangtze River Bridge to eat a bowl of hot and dry noodles; while a day for People in Shanxi begins with a bowl of steaming haggis.
For Shanxi people, haggis cutting is not only a snack, but also a feeling, which is the unique fireworks of Shanxi and the deepest nostalgia of Shanxi people.
01 Origin of the name
The origin of the name "haggis" is inextricably linked to Kublai Khan's mother.
The story begins with the Yuan Dynasty, when Kublai Khan, the ancestor of the Yuan Dynasty, came to the Central Plains from the Jin Dynasty. While passing through Quwo County (southwestern Shanxi), Kublai Khan's mother, Empress Zhuangsheng, contracted an illness and did not recover.
After several twists and turns, the famous local doctor Xu Guozhen cured the empress dowager. Subsequently, Xu Guozhen became Kublai Khan's mother's favorite imperial doctor.
"One person is favored, the whole family is glorified" is the default law of ancient society. After Xu Imperial Physician was appreciated by the Empress, Xu Imperial Physician's mother, Han Shi, also served the Empress Dowager with her son.
Han is good at cooking and usually likes to study food. Once, han saw that the Mongols ate mutton and ate only meat, and discarded all the sheep in the water. She felt very sorry, so she took the sheep back into the water, washed it, boiled it in a large pot, and then served it with green onions and peppers. This bowl of original delicacy was even praised by the empress dowager after tasting it.
Kublai Khan's mother, Empress Zhuangsheng, was overjoyed and gave the food the name "haggis cheese". Since then, "haggis cheese" has been widely circulated and gradually become a folk snack.
02 Approach
Haggis cutting is rich in carbohydrates and essential nutrients such as calcium, phosphorus and iron, and has many effects such as nourishing the spleen and stomach, improving qi and regulating yuan, warming the meridians, nourishing the weakness and so on.
Step 1: Cook. The soup of boiled lamb, and the haggis (head, legs, offal) are left behind. The meat on the sheep's head and leg of lamb is shredded and the haggis is cut into silk.
Step 2: Remove blood and water. Cook the lamb in boiling water slightly, then change the water and add shallots, ginger, garlic and cooking wine to cook the lamb.
Step 3: Boil the haggis with lamb broth and add the soaked vermicelli. Then remove from the pan and add the seasonings (add vinegar and chili peppers as you like).
Haggis is called differently in different parts of Shanxi, and the way of eating is also slightly different. Probably from south to north, divided into three categories, Quwo, Taiyuan, Datong.
In the south, the soup is milky white, and it is particularly boiled into the original soup. The preparation method is roughly a four-step process of cleaning, boiling, cutting and matching, and pairing soup.
The haggis cut in Taiyuan in the central region has a complete range of ingredients and a taste even worse. Whether it's boiling or souping, spring onions, ginger, coriander, and round noodles are added. A full bowl, white, green and red, with a seductive color and a fragrant aroma.
In contrast, the eating and making methods of miscellaneous cutting in Northern Datong are rough. They usually put a large pot on the fire and simmer the soup in a pot with ingredients. Just like stews, one pot can hold all the ingredients.
03 Where to eat
Regarding the most authentic haggis, Xiaobian only wants to say: there is no authentic and unauthentic, suitable for their own taste is the best. A person's taste cannot represent all sentient beings, and thousands of tastes mean that my Chinese cuisine is broad and profound.
Just like me, I think that dad's own haggis at home is more delicious and very clean. Therefore, Xiaobian feels that to go to a long-established brand, sometimes it is better to go to a local family and taste the authentic taste of the people.
The more famous haggis cutting shops in Taiyuan are "Gulou Haggis Cutting", "Hong Lao WuYang Soup Restaurant", "Hao Gang Haggis"...
It has been more than 20 years since the owner sold haggis in the Drum Tower. In Taiyuan City, there are 8 chain stores of Haggis Gang.
These well-known haggis shops are lined up all year round, with booming business and the smell of mutton wafting all day long.
In the future, I hope that Shanxi people will cut the local special food of haggis and make it a household name bestseller like hot dry noodles. Let the people of Shanxi, no matter where they go, can taste the authentic taste of their hometown.
As a native of Shanxi, I hope to use my thin words to write the taste of Shanxi, so that more people can understand the beauty of Shanxi, feel the progress of Shanxi, and learn the glorious and long-standing history and culture.
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