The gourd head bubble is a famous specialty snack in Shaanxi. The old Shaanxi, which is born and raised in Xi'an, is a good mouth. People who love to eat are said to have eaten too much. There is also a retreat for this. I don’t dare to try it. The key is that the main ingredient of the gourd head is the pig's large intestine. Therefore, many people have always been respectful to it. In fact, as long as you can taste the authentic gourd head, you will love it. it. More than a thousand years ago in Tang Chang'an City, there was a kind of food made from pork sausages, "Fried White Intestines". Because of the guidance of the famous doctor of the Tang Dynasty, Sun Sizhen, it would solve the problem of getting tired and healthy. The Chinese medicine together with the medicine gourd was given to the owner, and the seller was greatly sold. The owner was grateful. Since then, the gourd has been hung in the door, which is named "Gourd Head".

u0026quot;Gourd Headu0026quot; is a unique traditional delicacies in Xi'an. It is famous for its rich and mellow soup, tender and tender meat, and fat and not greasy. u0026quot;Gourd headu0026quot; When it originated, there is no specific research. However, in the early Tang Dynasty, there was a kind of food called “Fried White Intestines” in Chang'an in Beijing. It is said that this is done with the pig's intestines. According to legend, one day, the Tang Dynasty medical doctor Sun Sunsi came to Chang'an to eat u0026quot; miscellaneous cakesu0026quot; in a small shop specializing in pig intestines and pork belly. He found that the intestines were smelly and greasy, and asked the owner, Production is illegal. Sun Sizhen said to the owner: "The intestines are gold, gold and raw water, so there is the power to reduce fire and cure thirst. The belly is in the middle of the earth, which is the basis for supplementing the body and strengthening the body. Although the object is good, it is not properly modulated. u0026quot; So, from the carry-on gourd, pour out the West Daxiang, Shangyuangui, Hanyin pepper and other aromatic stomach drugs, transferred to the pot. Sure enough, the aroma is overflowing and its taste is greatly increased. This small store has been prosperous since then, and the market is booming. The store did not forget the point of the doctor's advice, hanging the medicine gourd at the beginning of the store, and changed its name to "Huangfu head bubble". Since then, u0026quot; gourd head bubble 馍u0026quot; as a flavor food, has been circulating for more than a thousand years. To say that Xi'an's best gourd head bubble, second to none, of course, is the local old name "Spring". The name that happened in the spring was taken from the famous poem of the Tang Dynasty poet Du Fu's "Spring Night Rain": "Good rain knows the season, when spring happens." From the establishment of the store to the present, nearly a hundred years of history, a full set of complex cooking techniques and secret seasonings are completely passed down, so the taste is absolutely first class. In 2009, it was selected as the “Intangible Cultural Heritage List of Shaanxi”, which is an important “window” for the reception of Shaanxi and Xi'an Municipal Governments. In 1935, during his stay in Shaanxi, Zhang Xueliang was ruined by many people in the northeast. Because Zhang Xueliang had eaten the gourd head that occurred in the spring, he felt the whole body Shutai, so he set the "spring" gourd head as the northeastern army. The diseased rice, those northeastern soldiers who fell ill due to differences in diet and eating habits, the effect of eating is effective, "spring occurs" so the daily flow of people is flowing, the lobby is full of northeast accents. The well-known writers in Shaanxi, Chen Zhongshi and Jia Pingwa, have a special liking for spring. As long as they talk about the gourd head, they can always recall the incomprehensible relationship with the writings of the year. "Only writing wonderful things. After the chapter or the final draft, you will go to the south of the South Gate to eat a bowl of gourd head, as a reward and encouragement to yourself. Chen Zhongshi also wrote a photo to the Spring Hotel to express his deep feelings about the spring. "Two thousand years of the century alternate spring to spring and spring, and it is difficult to change the original gourd head in eighty years." The reason why the gourd head is so popular is that it is inseparable from its fine cooking process and the rational use of various spices. The cooking process mainly includes four procedures: snoring, washing stomach, soup, and sputum. The intestines must go through more than ten procedures, such as moving, smashing, scraping, turning, picking, turning back, drifting, simmering, boiling, drying, etc., in order to achieve the requirements of decontamination, mites and greasy. The soup is washed and cut off, and the fat hen, fresh beef, fresh meat, Beijing duck soup pot is boiled, the floating foam is removed, and the seasoning package is put into the milking white. Techniques and experience also have high requirements. Only these four steps are in place, in order to make the "white and bright, soft and smooth, soft soup, fat but not greasy, fragrant and fragrant" authentic gourd head bubble. The simmer is first smashed into pieces by the diners in the bowl, and then the chef will cut the scalloped bowel and pork and chicken on the chop block, add appropriate amount of fans, and simmer with boiling soup. ~ 4 times, so that the hot soup penetrates the block; then add the appropriate amount of cooked oil, seasoning water, monosodium glutamate, parsley, garlic, oil and pepper, and finally poured the right amount of boiling soup Serve. The old-fashioned diners, when eating the gourd head, will be very evenly simmered. After the table is served, drink a fresh soup, then taste the soft and smooth sausage, then eat the immersed fresh The fragrant scent, with kimchi, is raw garlic, and it is full of heat and heat. Xi'an people praised the delicious taste of the gourd head: "Take the gourd head, the mouth and the water flow."