Name: 石潭烙面
Address: 兴华街与南大街交叉口西北150米, Liquan
Rating: 5

Fried noodles are the earliest instant noodles in the world, but they were only popular in Liquan at first. They are a niche noodle dish. Fried noodles are the favorite of Liquan people. In the early years, they were not available on a regular basis. They were only available during festivals and weddings. They are also a unique food culture in Liquan. Eating fried noodles is very particular. Only those who have eaten them will know that in our Liquan, young people usually start with five bowls. It is simply a kind of enjoyment. Here, by the way, I recommend this restaurant. I guarantee that you will not be disappointed after eating it.

烙面，是世界上最早的方便面，但最初一直只盛行在礼泉，是一种小众的面食。烙面是礼泉人的最爱，早年间不是平常能享用得到的，只有逢年过节红白喜事时才会有，亦是礼泉地区一种独特的饮食文化。吃烙面是很讲究的，吃过的人才会知道，在我们礼泉，年轻人一般都是五碗起步，简直是一种享受。在此，顺便推荐一下这家店，吃过之后保证不会让你失望。

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石潭烙面

In Liquan, there is a delicacy called Ma Mingyi mutton soup, which is mellow and famous.

The ingredients used are very particular. The mutton is taken from local fresh goods, the meat is tender and fat and lean. After careful selection and careful processing, it has no smell of mutton, which is the basis of food and has a mellow meat aroma. The mutton bones are selected to be large bones with full marrow. After long-term slow stewing, the nutrition and freshness of the marrow are fully integrated into the soup, and the soup is rich and delicious. The steamed bun is made by traditional craftsmanship. It is brown on the outside and has a plum blossom mark burned by a charcoal stove. The texture is crispy on the outside and tender on the inside, and the taste is chewy, which can fully absorb the deliciousness of the mutton soup.

The art of making it is also unique. First clean the sheep bones, put them into a large pot, add enough water, and add pepper, star anise, cinnamon, bay leaves and other spices, and simmer for a long time over a slow fire. It often takes several hours until the soup turns milky white, and the essence of the mutton bones is fully contained in it. The cooked mutton is taken out and left to cool, and then the chef uses superb knife skills to cut it into thin slices, as thin as a cicada&#39;s wing, which is easy to be cooked by the hot soup and allows diners to taste its tenderness. Diners also have to be particular about breaking the steamed buns, which need to be broken into bean-sized pieces and strive to be even so that the flavor can be absorbed. Then put the steamed buns in a bowl, spread with thin slices of mutton, and pour boiling mutton soup on them. In an instant, the aroma of meat, steamed buns, and soup blend together, making people salivate.

Its taste is unique and wonderful. The soup is rich, fresh, and mellow. After taking a sip, the hot soup flows down your throat, warming your whole body. The taste of spices and the freshness of mutton are perfectly blended, without any greasy feeling. The meat is tender and juicy, and melts in your mouth. After stewing and soaking in hot soup, the meat quality reaches the best, and each piece is full of delicious soup. The steamed buns are full of mutton soup, soft but chewy. They have both wheat aroma and soup flavor. The more you chew, the more fragrant it is, and the aftertaste is endless.

This mutton soup is often served with spicy sauce and candied garlic. The spicy sauce is salty and spicy, which adds flavor to the food; the candied garlic is sweet and sour, which relieves greasiness and stimulates appetite, and it complements the mutton soup.

This Ma Mingyi mutton soup is indeed a treasure of Liquan cuisine. Diners from all over the world admire its name and come here to taste it.

Yuanjia Village is a popular tourist attraction recently. Many people come here to play. There are many snacks here. The recommended one is Fanjia Laozao, which is very delicious and not very alcoholic.

The environment in the store is OK. I ordered a high-quality beef soup bun, which tasted moderately salty, the beef was tender but not dry, the soup was fresh and fragrant, the bun was chewy, and it was paired with hot sauce and pickled garlic, which was perfect. The cold side dishes tasted very good.

石潭烙面

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