China News Service, Xi'an, September 11th, question: Turkey boy who learned to make mutton steamed buns: My tongue falls in love with Chinese taste
Chinanews.com reporter Dang Tianye
"When I first came to live in Xi'an, I thought that I wouldn't like the food here, and I wanted to lose weight. As a result, under the 'temptation' of mutton steamed buns, I actually gained 20 kilograms." Brother He Hao said with a smile that he once thought it was difficult to get used to the customs, but after contact, he couldn't let go.
In September 2014, because of his interest in oriental culture, He Hao, a young Turkish brother, came to Xi'an, Shaanxi, thousands of miles away from the Aegean Sea to study after graduating from high school.
Here, He Hao gained weight and love, and also gained an understanding of food culture.
Under the guidance of his father-in-law, the young Turkish brother He Hao learned to make mutton steamed buns.
Dang Tianye photo
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.
"Our family has always been catering. He Hao is now my son-in-law and likes our food culture. If he is willing to learn, I will teach." Zhang Jianji said that his craftsmanship must be passed on to young people like He Hao. go down.
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.
"The mutton steamed bun must be smaller. If it is too big, the broth cannot be absorbed, so the taste is not fragrant. Moreover, you can't play with your mobile phone when you break the bun, and you can concentrate on chatting with friends." He Hao believes that this means A serious attitude and social habit of the locals towards food.
He Hao, the young Turkish brother, is preparing to make mutton steamed buns.
Dang Tianye photo
After breaking off the steamed buns and entering the back kitchen, Zhang Jianji explained the production steps and key points in detail, from the part of the meat to the amount of side dishes and how to adjust the heat.
In Zhang Jianji's view, a bowl of mutton steamed buns is full of food culture, and it should not be sloppy.
Zhang Jianji said that in the thinking of the older generation in China, they felt that some skills could not be passed on.
But for him, although He Hao is a foreigner, he is also a family member.
Traditional food should not only be learned and learned well, but also spread through him, so that more foreigners can see Chinese food culture.
The reporter saw a lot of Turkish cultural elements in this mutton steamed bun shop, including various characteristic ornaments, Cappadocia-style lighting, sculptures, etc., showing people the fusion of the two cultures.
These ideas all came from the hit-and-run between Weng and his husband.
He Hao (first from right), a young Turkish brother, is listening to his father-in-law, Zhang Jianji, explaining the skills of making mutton steamed buns.
Dang Tianye photo
"My tongue is adapted to the taste of Chinese food, and I am also used to living here. I have a family and children. When I think of Turkey, my father-in-law said, let me put some Turkish things in the store." He Hao Said that such a decoration style can let customers understand two different cultures, and also relieve their homesickness.
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.
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