Hanzhong, located in the southwest of Shaanxi Province, has been called "the City of Heaven" and "the Land of Rice" since ancient times. It is one of the three major center cities in the Qinba Mountains area, a national historical and cultural city, a Chinese excellent tourist city, a pilot area for national ecological demonstration construction, and a national model city for promoting the two-child policy.

Specialty foodHanzhong noodles and vegetablesTofu, soup noodlesRed beans, corn, walnuts, peachesbuns, Ningqiang's spicy chicken, wine, canned tea, Xixiangbeef, mushroomsfried riceand other snacks.

Soup noodles

Introduction

Soup noodles, ShaanxiSnacks.Soup noodles, also known as "fish," are actually not fish, but rather like tadpoles.The local dialect of Shaanxi people calls them "tadpole bone knife," which means tadpole.There are generally two types of soup noodles:Corn noodlesand generalwhite noodles, which can be eaten hot or cold, and have a very delicious flavor.Soup noodles, also known as "fish," are actually not fish, but rather like tadpoles.

Outsiders don't know the method, but the people of Qin have exaggerated and said that they are made by hand, which makes outsiders amazed.Old and young people in Qin can make it, and after cooling the bean powder with cool water, they knead it into a hard ball, then mix it with cool water to make a dough, which has elasticity.

Boil the water, slowly pour the dough, stir, the dough is fully cooked, press the fire, use a wooden spoon to stir, take the pot away from the fire, take a spoon, and pour it into a cool water basin;"Fish" refers to the taste.First, use a gourd scoop to make a fire;

Then use a clay pot;Now, most use aluminum products.The fish can be eaten cold, smooth and soft, but when you bite it, it slides down your throat, which is very satisfying.

Easy to satisfy hunger, and also easy to be hungry.In the summer, a little boy sat down to eat two bowls, tightened his pants, took a cigarette, and stood up to eat two bowls, so he got rid of the heat and drank cool water.History and culture

Soup noodles, the local dialect of Shaanxi people calls "tadpole bone knife," which means tadpole.

In fact, this name is very vivid and appropriate, because the noodles made are very similar to tadpoles.Every summer, almost every household in the Guanzhong rural area makes soup noodles.

Guanzhong is also called "dierliu," and Guangyuan is called "sour vegetable noodles," and the in Beijing usesBuckwheatflourto make "noodles."How to make

First, cool the bean powder with cool water and knead it into a hard ball, then mix it with cool water to make a dough, which has elasticity.

Boil the water, slowly pour the dough, stir, the dough is fully cooked, press the fire, use a wooden spoon to stir, take the pot away from the fire, take a spoon, and pour it into a cool water basin;"Fish" refers to the taste.First, use a gourd scoop to make a fire;Then use a clay pot;Now, most use aluminum products.Corn noodles, after being cooked, can be formed into a ball, and can be eaten hot or cold.

When eating hot, it can be cut into pieces and placed in the pre-prepared soup noodles.After the corn noodles are soaked in soup, the taste is fresh and delicious.After the corn noodles are made into a ball, it can be eaten directly, or made into soup noodles, which also requires a very interesting process.After the corn noodles are made, quickly pour them into a special funnel basin, and pre-prepare the water in the pot or basin.

At this time, there must be two people, one person to hold the basin, and one person to use a spoon to squeeze the dough in the funnel, the dough will squeeze out, and it will become a small tadpole, small fish.Then put these fish noodles into a bowl and pour the pre-prepared soup noodles, which is very delicious and refreshing, it is very comfortable to eat in summer, and it can also be eaten in winter.Hanzhong soup noodles

Introduction

Hanzhong soup noodles, also known as Hanzhong

, is a local snack in Hanzhong, Shaanxi, and is also a famous snack in Guanzhong.Hanzhong soup noodles, with its sour, spicy, and fragrant flavor, is a unique snack. The vegetables used in soup noodles are mainlyChinese cabbage(flowery pepper)

Characteristics:

It is a favorite snack of the people in Hanzhongnoodles, with Chinese cabbage(flowery pepper) as the main vegetablesAlso includecelery，and other vegetables.When making, wash the vegetables, boil them in boiling water until they are soft, and then take them out and squeeze them with your hands, or put them in a bamboo basket and press them with a stone, and then put them in a jar or large pot. This is the first step;Then, pour a pot of boiling clear noodles into the jar or pot, and pour the pre-made soup noodles, and let it simmer for one or two days.In addition, to add flavor, you can also addgarlicand gingerand chili powder.Finally, add tofu and stir-fried with garlic flowers, ginger powder, and chili powder.Soup noodlesmust be made by hand, so that the leaves are wide, the strips are long, and the slices are thin.Put the cooked noodles in a bowl, add soup noodles, and pour inchili oiland add chili oil.Soup noodles are also a unique snack in Hanzhong, with its sour, spicy, and fragrant flavor.How to makeFirst, you need to start with soup noodles.Just use loose Chinese cabbage leaves, put them in boiling water, and then take them out and squeeze them with your hands, or put them in a bamboo basket and press them with a stone, and then put them in a jar or large pot. This is the first step;Then, pour a pot of boiling clear noodles into the jar or pot, and pour the pre-made soup noodles, and let it simmer for one or two days.

In addition, to add flavor, you can also add

garlicand gingerand chili powder.

Hanzhong rice noodles

IntroductionHanzhong rice noodles, also known as Hanzhong, is a local snack in Hanzhong, Shaanxi, and is also a famous snack in Guanzhong.Hanzhong rice noodles are made fromrice

flour, which is soaked in water for four hours, then kneaded into rice slurry, and then steamed into thin sheets, which are then cut into strips and seasoned with salt, vinegar, and other spices.ChivesAs a flavoring for stir-fried dishes.After the handmade noodles are cooked, pour in a slurry of water, and season with stir-fried chives, chili oil, and fine salt, and it can be eaten.

Han Zhong Rice Skin

Introduction

Han Zhong Rice Skin, also known as Han ZhongCold Noodles, is one of the local delicacies in Han Zhong, Shaanxi, and is often referred to as "noodles" together with Guanzhong noodles.Due to the process of using a small stone mill to grind rice intoRice Flourpaste, also known as water-milled cold noodles.

Features:

Han Zhong Rice Skin is considered the "four delicacies" of Han Zhonglocal snacks. It involvesrice(originally using flour) soaking in water for four hours, then pressing (or kneading) into rice paste, and then steaminginto thinpancakes, cooling in a well-ventilated area, spreading with vegetable oil, and cutting into small strips, and seasoning with salt and ricevinegar.BreadSlice, place in a well-ventilated area to cool, brush with vegetable oil and cut into thin strips, mix with salt and riceVinegar,Soy sauce,Black pepperGinger juice, garlic paste and red chili sauce, mix and eat, called "cold skin".Also can be served withRadishStrips, bean sprouts, looks white with red, or withSpinachAlternating colors.It is slightly spicy and slightly salty, sour and fragrant, achieving "thin, chewy, smooth, sour, spicy and fragrant".History and culture

Originated in Guanzhong noodles

Noodles originated in the Qin and Han dynasties.

It is said that Liu Bang proclaimed himself king in Han Zhong, and ordered Xiao He to build a dam, and the food was abundant year after year.Farmers improved their lives by diluting flour with water and steaming intoThin pancakes, cut into strips and eaten, which is very delicious.One day, Liu Bang went undercover, entered a peasant's home, and the hospitable farmer served him with cold-cooked, thinly sliced pancakes.Liu Bang ate and praised it, asking the name, and the farmer couldn't say it, Liu Bang heard the cooking method and laughed, and said casually: "This is a steamed pancake."Later, people used double-layered bamboo cages, which could steam several sheets at once, and were large and thin.Cut into thin strips, the noodles are flexible and soft, and can be used as noodles, so they were renamed "noodles".Later, "noodles" spread to Han Zhong, which is very close to Guanzhong, Han Zhong has been an important agricultural area in Bashu since ancient times, and there is abundant rice.

Local people use rice slurry instead of flour slurry to steam in a steamer, resulting in the smooth and delicious Han Zhong rice noodles.After that, it was developed and spread throughout the country.Of course, there is also the story of "noodles" during the Qin Shihuang.The story of "Cao Cao making noodles"

It is said that during the Three Kingdoms period, Cao Cao led his troops to attack Shu Han, when he arrived at Han Zhong, it was the rainy season.

One day, he passed by the Han River, and suddenly the river water surged, and all the rice brought by the ship was soaked. Cao was furious and scolded the boatmen, and a farmer woman happened to pass by, and she begged Cao to help the boatmen.The clever farmer woman, overnight, ground the wet rice into rice slurry and cooked delicious rice noodles. Cao Cao tasted it and praised it, and he ordered all the farmers along the river to follow the same method, and worked day and night to steam and pack the noodles into bags to give to soldiers.Rice noodles (rice) became popular among the people."Noodle Officer" story

During the Qing Dynasty, Kangxi period, Zhang, a county official in Yangyang, Henan, lived in Han Zhong.

One year, the imperial court sent a special envoy to Yangyang to inspect, and Zhang, the magistrate, did not hold a banquet, and only treated his guests with simple noodles from his hometown.The special envoy ate and drank along the way, and he felt nauseous, and after tasting the noodles, he was very satisfied.He asked about the cooking method, and Zhang, the magistrate, told him one by one.The special envoy returned to the capital soon, and Zhang, the magistrate, was promoted to the magistrate of Luoyang.People guessed that he must have been promoted because of a meal of noodles, and he praised the emperor, and was rewarded.This story was spread to Han Zhong, and the local people called Zhang, the magistrate, "Noodle Officer".However, unfortunately, the people of Beijing still can't make noodles.Maybe the special envoy forgot the cooking method, and even if he wanted to make it, he couldn't.How to make noodles

Recipe

50kg strong flour, 500g yellow wine, 3.5-4kg sugar, 20kg waterCooking method:1. Ferment flour: 500g yellow wine as yeast, add warm water to dissolve, pass through a sieve, and ferment 5kg flour with warm water. In winter, use 5kg water, in summer, use 2.5kg water, and in spring and autumn, use 3.5kg water.The water temperature should be 60-80℃ in winter, and 50℃ in spring and autumn, and 50℃ in summer.When kneading, first dilute the yeast water, then knead the flour, and knead the flour quickly, so as not to scald the flour.In summer, first add 25kg water, and add the remaining 20kg water according to the situation.The flour should be as hard as possible.

2. Forming: After kneading the flour, knead it well, then twist it into 100g noodles, and knead it into strips. The strips should be kneaded in the middle, and then press it flat.The noodles should be kneaded into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.

The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.

The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.

The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.

The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.

The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.

The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.

The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.

The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.

The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.

The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.

The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.

The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.

The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.

The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.

The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.

The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.

The noodles should be shaped into a flat shape, and the flat shape should be pressed into a flat shape.

1. Ferment flour: 500g yellow wine as yeast, add warm water to dissolve, pass through a sieve, and ferment 5kg flour with warm water. In winter, use 5kg water, in summer, use 2.5kg water, and in spring and autumn, use 3.5kg water.2. Knead flour: generally, the first day night is fermented, and the next day is kneaded.50kg of flour, 500g of yellow wine, 3.5-4kg of sugar, and 20kg of water.

1. Ferment flour: 500g yellow wine as yeast, add warm water to dissolve, pass through a sieve, and ferment 5kg flour with warm water. In winter, use 5kg water, in summer, use 2.5kg water, and in spring and autumn, use 3.5kg water.In kneading, first dilute the yeast water, then knead the flour, and knead the flour quickly, so as not to scald the flour.In summer, first add 25kg water, and add the remaining 20kg water according to the situation.In winter, use 5kg water, in summer, use 2.5kg water, and in spring and autumn, use 3.5kg water.2. Forming: After kneading the flour, knead it well, then twist it into 100g noodles, and knead it into strips. The strips should be kneaded in the middle, and then press it flat.3. Pressing: The strips should be kneaded in the middle, and then press it flat.4. Pressing: The strips should be kneaded in the middle, and then press it flat.

5. Pressing: The strips should be kneaded in the middle, and then press it flat.6. Pressing: The strips should be kneaded in the middle, and then press it flat.

7. Pressing: The strips should be kneaded in the middle, and then press it flat.8. Pressing: The strips should be kneaded in the middle, and then press it flat.9. Pressing: The strips should be kneaded in the middle, and then press it flat.10. Pressing: The strips should be kneaded in the middle, and then press it flat.

5. Steamed buns: Steamed buns made with a small bamboo stick, cut into flower-shaped stamps, dipped in edible red sauce, pressed, and the flowers are formed.

Yexian God-like Tofu

Introduction

God-like tofu is a characteristic snack of the Han people in Jiangxi, Guangxi, Guilin, Hunan, Anhui, Shaanxi, Shanglu and other places.It is a food that is soaked in water, with a slippery texture, and tastes cool and slightly bitter when eaten.It is a green food with a delicate color, strong fragrance, and comfortable taste.

When it comes to the delicacies of Yexian, the local people will bring you another surprise, a gift from nature.In ancient times, local people made a characteristic food from the stems and leaves of a plant called "God-like tree"----"God-like tofu".This "God-like tree" is scientifically known as "Double-winged Six-path Wood", a shrub-like plant belonging to the Six-path genus of the Rose family.Its stems and leaves can be hand-rolled or mashed into a paste, added with appropriate water, and then stirred, and then covered withLotus leavesAnd placed in a cool place for 10-20 minutes to complete."God-like tofu" uses natural plants as raw materials, with simple and easy-to-make methods, without any additives, has a slippery texture, cool taste, and slightly bitter flavor. It is usually cut into thin strips and mixed with vinegar, chili oil and other seasonings.The taste is spicy, sour and fragrant, refreshing and crisp, which can be described as "enjoying God-like tofu, but not ordinary tofu!"""God-like tofu" was originally a staple food in the southern Guangxi and Hunan areas, but due to the unique geographical environment and historical changes in Yexian, "God-like tofu" has settled here.

Features:

Delicate color, strong fragrance, and comfortable taste, with a tea-like flavor, its color is like jade, semi-transparent solid.It has the functions of detangling and detoxifying, which is suitable for summer consumption. Long-term drinking has significant health benefits, and can also treat various diseases caused by liver inflammation and lung heat.

Making method:

Raw materials:

"God-like tofu" is made from the leaves of "God-like tree".According to "Bamboo Creek Plants" by Gan Qilang, "God-like tree" is scientifically known as "Double-winged Six-path Wood", a shrub belonging to the Six-path genus of the Rose family."Double-winged Six-path Wood" can be found in various towns and townships of Bamboo Creek, and are mainly grown in slopes, roadside, ditch and forest shrubs at altitudes below 2000 meters.The leaves can be used to make "God-like tofu" for consumption."Six-path" is named because the branches have six grooves.

According to "Chinese Tree Classification", there are 26 species of "Six-path" in China, with a completely smooth lower part and serrated upper part, with doubleFlowerat the top of the short branch, with a total flower stem.There is a short-branched "Six-path", which is said to be able to make tofu, and also make tea.It is to collect and clean high-quality short-branched "Six-path" leaves, chop and make into paste, add appropriate water, and stir well, then cover with

Lotus leaves

and place in a cool place for 10-20 minutes to complete.Placing in a cool place for 10-20 minutes is sufficient.

2. Wash the leaves, chop and mash them into a paste, add a small amount of soil, add water, filter with a cloth, pour the filtered soil water into the leaf paste, and place in a cool place for 10-20 minutes to complete.

TownshipMeat

Introduction

Township Meat has a bright meat color, authentic aroma, and no choking, no smoking, and maintains the original moisture during processing, which has no rough texture, is not hot, and is very popular among consumers.

Township Meat is a geographical indication product, also known asSmoked meat, produced in the Qinba Mountains of Shaanan, is a traditional gift from Shaanan people.Township Meat is said to have a history of several thousand years. It is recorded that Zhang Lu, who was a king and ruled over a certain area, once used Township Meat.According to the legend, Zhang Lu once ate Township Meat to celebrate his victory over the Qin army.

After that, Township Meat became an important part of Shaanan culture.

Township Meat is made by smoking meat with Township Meat, which is a local vegetable.Township Meat is a traditional local food of Shaanan.Township Meat is made by smoking meat with Township Meat, which is a local vegetable.Township Meat is a traditional local food of Shaanan.Township Meat is made by smoking meat with Township Meat, which is a local vegetable.Township Meat is a traditional local food of Shaanan.Township Meat is made by smoking meat with Township Meat, which is a local vegetable.Township Meat is a traditional local food of Shaanan.Township Meat is made by smoking meat with Township Meat, which is a local vegetable.Township Meat is a traditional local food of Shaanan.

Township Meat is made by smoking meat with Township Meat, which is a local vegetable.

Township Meat is a traditional local food of Shaanan.Township Meat is made by smoking meat with Township Meat, which is a local vegetable.Township Meat is a traditional local food of Shaanan.Township Meat is made by smoking meat with Township Meat, which is a local vegetable.Township Meat is a traditional local food of Shaanan.Township Meat is made by smoking meat with Township Meat, which is a local vegetable.Township Meat is a traditional local food of Shaanan.Township Meat is made by smoking meat with Township Meat, which is a local vegetable.Township Meat is a traditional local food of Shaanan.Township Meat is made by smoking meat with Township Meat, which is a local vegetable.Township Meat is a traditional local food of Shaanan.Township Meat is made by smoking meat with Township Meat, which is a local vegetable.Township Meat is a traditional local food of Shaanan.Township Meat is made by smoking meat with Township Meat, which is a local vegetable.

Township Meat is a traditional local food of Shaanan.

Township Meat is made by smoking meat with Township Meat, which is a local vegetable.Township Meat is a traditional local food of Shaanan.

Township Meat is made by smoking meat with Township Meat, which is a local vegetable.

Township Meat is a traditional local food of Shaanan.

Township Meat is made by smoking meat with Township Meat, which is a local vegetable.

Township Meat is a traditional local food of Shaanan.

Township Meat is made by smoking meat with Township Meat, which is a local vegetable.

Township Meat is a traditional local food of Shaanan.

Township Meat is made by smoking meat with Township Meat, which is a local vegetable.

One chicken, about three market pounds, one gooseberry, two cloves of cloves, two cloves of nutmeg, a few grains of pepper, a few grams of ginger, twenty grams of pepper powder,FlavoringFive grams,Chicken brothOne hundred grams, and green onions.

Method:

1. First kill the chicken, remove the fur, remove the internal organs, wash it, and boil it in cold water, remove the foam;

2. Add gooseberries, cloves, nutmeg, pepper, ginger, pepper powder and green onions, and cook over low heat for seven mature, then remove and drain.

3. Then cut the chicken into two-inch square pieces, sprinkle with salt, and marinate for ten minutes;

4. Finally, add ginger juice and oil into the chicken, and stir-fry until cooked.

The color of the dish is golden and bright, with tender and crisp meat, not greasy, and spicy and delicious.It can make the tongue and lips feel hot and burning, which is both scary and delicious, and can't resist eating.

Oil and Chili

Introduction

One of the eight monsters in the Guanzhong area, oil and chili is a dish that is used with steamed buns, fried and eaten with noodles, and has a unique spicy and fragrant taste.It is a popular snack in the streets of the city.The characteristics of oil and chili are:Color is bright, meat is tender, crispy, not greasy, spicy and fragrant.The ingredients of oil and chili are:

One chicken, about three market pounds, one gooseberry, two cloves of cloves, two cloves of nutmeg, a few grains of pepper, a few grams of ginger, twenty grams of pepper powder,

Flavoring

Five grams,Chicken brothOne hundred grams, and green onions.

Method:

1. First, kill the chicken, remove the fur, remove the internal organs, and wash it. Boil it in cold water, remove the foam;

2. Add gooseberries, cloves, nutmeg, pepper, ginger, pepper powder, and green onions, and cook over low heat for seven mature, then remove and drain.

3. Then cut the chicken into two-inch square pieces, sprinkle with salt, and marinate for ten minutes;

4. Finally, add ginger juice and oil into the chicken, and stir-fry until cooked.

The color of the dish is golden and bright, with tender and crisp meat, not greasy, and spicy and fragrant.It can make the tongue and lips feel hot and burning, which is both scary and delicious, and can't resist eating.Oil and ChiliIntroductionOne of the eight monsters in the Guanzhong area, oil and chili is a dish that is used with steamed buns, fried and eaten with noodles, and has a unique spicy and fragrant taste.

It is a popular snack in the streets of the city.

The characteristics of oil and chili are:

Color is bright, meat is tender, crispy, not greasy, spicy and fragrant.

The ingredients of oil and chili are:One chicken, about three market pounds, one gooseberry, two cloves of cloves, two cloves of nutmeg, a few grains of pepper, a few grams of ginger, twenty grams of pepper powder,

FlavoringFive grams,

Chicken broth

7. After the oil has been thoroughly drained, use a ladle or pot with a little bit of home-made vinegar to pour over the oil and stir;

8. Success! The oil-soaked noodles are ready!

Han Zhong Bang Bang Noodles

Introduction

Han Zhong Bang Bang Noodles are a traditional snack from the Han ethnic group in the Han Zhong region of Shaanxi Province.Made from high-quality white flour.Named for its daily sale in the streets, where people would shout and knock on pots to attract customers.Sour, spicy, and fragrant, it is good for digestion and warming the stomach, and is high in carbohydrates.

Characteristics:

Sour, spicy, fragrant, good for digestion and warming the stomach, and is high in carbohydrates, also contains a certain amount of fat, vitamins B and calcium, phosphorus, and iron.Authentic Bang Bang Noodles have wide, very thin noodles that are both chewy and smooth. They are made mainly with pepper, ginger, scallions, and vinegar, and are rich but not greasy. They are also often served with shredded chicken or chopped vegetables.Scallion PancakesGreen onionsetc. as decorations, making them smooth, soft, chewy, and with a unique flavor that makes people crave them.

History and Culture

The origin of Bang Bang Noodles is unclear, with different accounts about the year, dynasty, and origin. However, there are two popular stories about the name: One says that when Liu Bang was king of Han Zhong, he was in Han Zhong when it was almost dark, and the cook lacked utensils, so he used a soldier's spear to pound the noodles, making a loud noise, and making noodles. The (Prime Minister Xiao He) said "Bang Bang" was the name.The other story says that in the past, farmers would bang on pots at night to scare away rats and birds. By the time they had made five o'clock, they could get a bowl of noodles to eat. The cook would help the farmers, adding chili, scallions, ginger, etc. to warm their stomachs and prevent them from getting cold. This is how the name came about.

Making

Process:

The basic production process is to mix flour with water to form a firm dough, and knead it for 5 minutes before flattening it into thin sheets with a rolling pin and cutting it into noodles as wide as chives.Heat cooking oil in a wok until it is 70% hot, then remove it from the heat and let it cool to 50% hot, then add chili powder to make chili oil.Mash ginger into juice, chop green onions, and boil soy sauce and vinegar separately.Add the appropriate amount of soy sauce, vinegar, salt, chili oil, ginger juice, pepper powder, and green onions to a bowl, and add a small amount of noodle soup. Then add the cooked noodles and drizzle with the finished product.Rendered pork fatis ready.

Ingredients:Selection:

When selecting flour, it is particularly important to pay attention to the following points:The flour must have good quality and strength.

The gluten in the flour forms a network structure. If the network structure is too weak, it will not be possible to make good bread.Therefore, the flour must have enough gluten.

ProteinThe quality and quantity of protein.Adequate sugar and enzymes to supply yeast.

Adequate a-amylase to adjust the viscosity of the starch.Fermentation endurance:

Bread that exceeds the specified fermentation time but still produces good dough is called fermentation endurance.Therefore, the flour must have sufficient fermentation endurance.High absorption of water:

When mixing flour and water, it can absorb a large amount of water, but it can still make good bread. The more water it absorbs, the more cost-effective it will be, and the longer it can be stored.

Han Zhong Rice Noodles

Introduction

Han Zhong Rice Noodles, often referred to as Han Zhong Noodles, are a representative local snack from Han Zhong in Shaanxi.It is said that Han Zhong Rice Noodles originated in the Qin and Han Dynasties. They are usually made by soaking rice and grinding it into rice paste, then steaming it into thin sheets, and using hot oil to brush on them before cutting them into strips. They are then seasoned with chili oil, salt, vinegar, soy sauce, garlic, etc., and can be eaten hot (called hot rice noodles) or cold (called cold noodles or cold rice noodles).

The main side dishes are

Bean sprouts

Hanzhong Rice Noodle

Potatoes

sliced, celery, spinach,etc. They are soft and chewy, and have a spicy flavor.They can also be dried and fried, or stir-fried and simmered.Han Zhong Rice Noodles are one of the "Ten Classic Local Snacks in China", and have also been included in the "Ten Cultural Symbols of Han Zhong City".In 2010, "Han Zhong Rice Noodles" were listed as one of the second batch of non-material cultural heritage of Han Zhong City.In 2011, "Han Zhong Rice Noodles production technique" was listed as the third batch of non-material cultural heritage of Shaanxi Province.History and CultureHan Zhong Rice Noodles originated in the Qin Dynasty, and it is said that Liu Bang, when he was king of Han Zhong, was there when it was almost dark. The cook lacked utensils, so he used a soldier's spear to pound the noodles, making a loud noise, and making noodles.Another story says that in the past, farmers would bang on pots at night to scare away rats and birds. By the time they had made five o'clock, they could get a bowl of noodles to eat. The cook would help the farmers, adding chili, scallions, ginger, etc. to warm their stomachs and prevent them from getting cold. This is how the name came about.MakingIngredients:The flour must be made from high-quality rice from Han Zhong.

The vinegar used is aged vinegar with specific seasonings according to each family's recipe.The chili oil must be clear and see-through.The oil used to steam the noodles must also be good quality oil.Han Zhong Rice Noodles are made from rice paste, and the rice paste has a high viscosity. The key is to heat the paste to the right temperature, add water appropriately, and knead it appropriately.Side dishes:

The side dishes for Han Zhong Rice Noodles are mainly

Bean sproutsFarmers improve their lives by mixing flour with water, steaming it into thin pancakes, slicing and serving cold, which tastes delicious.Potatoessliced, celery, spinach,carrotssliced,[1]

cucumberssliced,green beanssliced,and other vegetables.Seasoning: Chili oil, salt, vinegar, soy sauce, garlic, etc.[2]

Seasoning water:Ginger water, chili oil, a little sugar, vinegar, and fragrant oil (can be adjusted according to personal preference), green beans (boiled)Ginger water: Mash 1-2 cloves of ginger, add a little water, and mix with a whisk. Then add a little salt and flavor.Chili oil production:First, heat 500g of oil to 70%, and while heating, put 1 cup of chili powder, 1-2 tablespoons of pepper powder, and a small pinch of white sugar into a bowl. Don't stir.When the oil starts to smoke, turn off the heat and let it cool slightly, about 70-80% hot, then pour in the chili powder. Use a spoon to stir, then add 2-3 tablespoons of white pepper, and stir again.Finally, add a little cold water and stir.Production equipment:

1. Rice noodle steaming pot or rice noodle pot (also called rice noodle stove)

Material: aluminum alloy, galvanized iron, stainless steel, wood.

2. Hand-grinding machine, rice-making machine (available for sale).The vinegar used is aged vinegar, with ingredients added according to each family's secret recipe.The chili oil is clear and doesn't settle.The oil used for steaming the noodles must be aged oil.

Hanzhong noodles are made by grinding rice into a paste. This paste has a high viscosity. At this stage, it is most important to heat the paste and stir it, maintain the appropriate water temperature, apply the appropriate amount of water, and stir with the appropriate intensity and duration.

Ingredients:

The main ingredients for Hanzhong rice noodles are:SoybeansShootsPotato SlicesCabbage, celery, spinachCarrotsSlicesCucumberSlices

Seasonings: Chili oil, MSG, salt, vinegar, soy sauce, minced garlic, etc.

Making Seasoning Water:

Garlic water, chili oil, a little sugar, vinegar, sesame oil (can be adjusted according to personal taste), cucumber (Green beansShootsCan be blanched in water)

Garlic water: Mince 1-2 cloves of garlic, add a little water, and blend with a blender. Then add a little salt and MSG, and stir until dissolved.

Making Chili Oil:

First, heat 500g of oil, and place 1 cup of chili powder, 1-2 tablespoons of black pepper, a pinch of white sugar (do not add too much), 1 tablespoon of white sesame seeds in a large bowl. Do not stir, just leave it.After the oil smokes, turn off the heat and let it cool slightly. When the oil is about 70-80% hot, you can pour in the chili powder.First, pour in half, stir well, add 2-3 tablespoons of black pepper powder (or black peppercorns), and stir well. Then, take a small spoon and add a little cold water (also do not add too much) to the chili bowl and stir. At this point, the liquid in the bowl is like boiling water, but because the water is very little, it will not splash out.After stirring, pour in the remaining oil and let it cool.

Making Equipment:

1. Noodle steaming pot or noodle pot (also known as noodle pot)

Materials: Aluminum alloy, galvanized iron, stainless steel, bamboo, wood.

2. Stone mill, rice paste machine, available in the market.

Output: The rice paste machine can process and produce about 50 jin of soaked rice per hour. The stone mill is used in most rural families (mountain areas).