[Explanation] Because he is very interested in oriental culture, after graduating from high school, He Hao, a young Turkish brother, came to Xi'an, Shaanxi, thousands of miles away from the Aegean Sea to study.
What He Hao didn't expect was that the local customs and customs that he thought was difficult to get used to, but after contact, he couldn't let go.
[Concurrent] He Hao, a young Turkish brother
I arrived in China on September 15, 2014, and after three days, I ate our Xi'an mutton steamed buns, and then I can say that I fell in love with it.
From that day to now, I can eat it every day.
Then it just so happened that I didn't expect to marry a wife. Her father was a 40-year-old owner of mutton steamed buns. Then I couldn't miss this opportunity, and I also wanted to learn.
[Explanation] In Xi'an, He Hao gained weight and love, and also gained an understanding of food culture.
As long as he has free time, He Hao will come to the mutton steamed bun restaurant opened by his father-in-law to help.
He Hao's father-in-law Zhang Jianji is the head of a long-established local restaurant. After seeing He Hao's love for mutton steamed buns, he decided to use his years of experience to teach this foreign guy a good lesson.
[Concurrent] He Hao's father-in-law Zhang Jianji
The older generation in our family, the father's generation is the catering, so we are inheriting.
It happens that he is now a son-in-law and a foreigner. He also likes food, so I think he is willing to learn, so I have to teach him.
[Explanation] To eat a bowl of authentic mutton steamed buns, you have to start with breaking the buns.
He Hao was once puzzled by the process of breaking buns for local "gluttons" for an hour or two.
However, after contacting the production, He Hao gradually understood some of the ways.
[Concurrent] He Hao, a young Turkish brother
For our mutton steamed buns, the buns must be small, not too big. After it is too big, the broth cannot be absorbed, so the taste is not fragrant. This is the first.
Then the broth, then the butter, and our meat is very important, and it must be cooked well, for more than 12 hours a night.
[Explanation] After breaking the steamed buns, walked into the back kitchen, from the part of the meat, to the amount of side dishes, and how to adjust the heat, the father-in-law Zhang Jianji explained the production steps and key points in detail.
In his opinion, a bowl of mutton steamed buns is full of food culture, and it should not be sloppy.
[Commentary] Zhang Jianji, He Hao's father-in-law
Although he said that he is a foreigner, but now he is from our family, our own family, we must let him learn.
This kind of traditional Chinese food must be learned, learned well, and go out to show our Chinese food culture.
[Explanation] Weng and husband-in-law hit it off during the decoration, adding a lot of Turkish cultural elements to the store.
Various characteristic ornaments, Cappadocia-style lighting, and sculptures show people the fusion of the two cultures and ease He Hao's homesickness.
[Concurrent] He Hao, a young Turkish brother
Because my tongue has adapted to this taste, I am afraid that when I go back to Turkey, I will not be able to taste this taste.
I have already adapted to life here. I have children and a family, and then I happen to have such a store. I can also chat with customers, chat with them, and communicate with them.
[Explanation] After eating a bowl of authentic mutton steamed buns and sitting in front of the huge "earth oven", He Hao told reporters that he was very happy to be able to start a family in Xi'an, his second hometown, and to integrate into it.
Reporter Dang Tianye reports from Xi'an
Responsible editor: [Lu Yan]