Mutton bubble

Mutton bubble: Zhengming mutton bubble is a specialty of northwest China. The mutton bubble in Ankang is different from that in Xi 'an, and it pays special attention to the taste of soup. The practice is: take the mutton offal that has just been slaughtered, put it in a large pot, add some bones of cattle and sheep, and cook it slowly. When the meat is cooked, remove the shaved bones, and then cook the bones in the pot until the soup becomes milky white. This is the soup. When eating, first break the Kang steamed bun into pieces, pay attention to breaking it as much as possible, cut the cooked meat or mutton offal into pieces, put it in a bowl, pour three or four times of boiling hot soup, heat the meat and steamed bun, add coriander or celery, garlic sprout and aniseed water, add a bowl of soup, and add salt, oil and chili pepper to serve. It's really a crisp soup with fresh meat, which is fragrant but not strong, and has a long fragrance. Originally, it was only a winter meal to warm the stomach and dispel the cold, but because the soup is rich in calcium, it has now become a favorite four-season food in Xian Yi, young and old, with the function of strengthening the body. Every morning, you see the fragrance of mutton soup wafting from the streets and lanes, which is tempting to stop. The most concentrated and famous mutton bubble is Dongguan. There are quite a few restaurants there, because of their rich soup flavor, and they are constantly eating. In order to eat a bowl, you have to go early. If you don't eat, you have to make up a bowl at night anyway, in order to solve your craving. If you don't believe me, try it yourself.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)