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.

袁家村是最近一个旅游非常火的景点，来这玩的人不少，这里有非常多的小吃。推荐的就是樊家醪糟，酿造的非常好吃，而且酒味儿不是特别大。

袁家村里也有一家，在小吃街蘸水面的对面，隔壁就是鼎鼎大名的酸奶店。这家的醪糟没有很大的酒精味道，发酵出来特有的味道很好，除了打鸡蛋吃个热的以外，冰冻醪糟也可以试试，5块一杯，吃个底朝天。去过三次，每次属于必带特产。推荐大家。

There is also one in Yuanjia Village, opposite the snack street with dipping noodles, and next door is the famous yogurt shop. The fermented glutinous rice here does not have a strong alcohol taste, and the unique taste of fermentation is very good. In addition to beating eggs and eating it hot, you can also try the frozen glutinous rice, 5 yuan a cup, eat it upside down. I have been there three times, and each time it is a must-buy specialty. Recommended to everyone.

吃醪糟还是吃樊家醪糟，老牌子就是老牌子，味道香浓正宗没的说，礼泉买醪糟的好几家都比不上人家樊家醪糟。

If you want to eat Laozao, you should try Fan&rsquo;s Laozao. It is an old brand and the taste is rich and authentic. There is no doubt that the Laozao sold by several stores in Liquan cannot compare with Fan&rsquo;s Laozao.

感觉很不错味道正宗，去礼泉买了2桶随便给朋友带了几桶，每次去礼泉除了烙面就是樊家醪糟，正宗特产。

It feels very good and tastes authentic. I went to Liquan and bought 2 barrels and gave a few barrels to my friends. Every time I go to Liquan, besides fried noodles, I also eat Fan&rsquo;s Laozao, an authentic specialty.

老爸朋友送了一桶醪糟，冰凉醇厚香甜很好吃，妈妈不让吃说留到明早熬鸡蛋汤，呜呜不开心，我要吃。

My dad&#39;s friend gave me a bucket of fermented glutinous rice wine, which was cool, mellow, sweet and delicious. My mom wouldn&#39;t let me eat it and said she would save it for making egg soup tomorrow morning. I was not happy about it, but I wanted to eat it.

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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.

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.

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