Weinan City is under the jurisdiction of Shaanxi Province and serves as the "eastern gate" of Shaanxi.Weinan spans the broadest part of the Eight Hundred Li Qin Guandong Plain;It is one of the birthplaces of the Chinese nation.It is known as the "Three-Qin Gateway, Passes for Eight Provinces".It is an important thoroughfare from Central Plains to Shaanxi and even Northwest China, and a crucial segment of the New Eurasian Land Bridge.

Local delicaciesThere are eight treasure chili peppers, white stewed meat, Huashui county steamed bread,molded flower bread, Huashui buckwheat noodles, club-shaped steamed bread, cornmeal, Ben Tuwa's "braised chicken","treaty cake", chengcheng three flips pancake, chengcheng water bowl lamb stew,chengcheng circular noodle, and fine wheat flatbread from Futian Meiyuan.DumplingsIntroduction to dumplingsDumplings are also called "ma shi", "ma shi zi", or "ma shi zi". It is a traditional snack in Northwest China (especially in Xi'an).The history of dumplings can be traced back to the Yuan Dynasty, known as Tuttu Ma Sizi (from The Complete Collection of Daily Household Essentials), and also called Tuttu Ma Shi (from Dietary Essentials).Jia Pingwa refers to them as "Gogje" in his "Record of Shaanxi Snacks".

In the Guanzhong region, they are known as dumplings or cat ears.

Ingredients

The main ingredient is buckwheat flour.Rounding into balls with finger-sized dough on a clean straw hat for fine dumplings; cutting thick strips and rolling them by hand for lazy dumplings.This dish mainly distributes in Shaanxi, Gansu, Shanxi provinces.Historical cultureDumplings have been passed down for over a thousand years."When the war was won," said General Yang Hucheng, "I couldn't wait to buy a straw hat and eat my hometown food. I had to get some wine and celebrate."His hometown was in Pucheng County, where the hometown food is dumplings.Straw hats were used as raincoats locally for making dumplings; rolling them with patterns on the hat.Preparation1) Knead soft dough and let it rest for 20 minutes;2) Roll thin sheet about 1 cm thick, cut into 1 cm wide strips, roll these strips into cylinders on the board;

3) Cut the cylinders evenly into small dumpling lumps.

4) Dust with flour and use thumb to form a cat ear shape by pressing and rolling gently.A rough surface helps in shaping.

5) Boil "cat ears" until cooked.

6) Add sweet potato noodles, stir-fry.

7) Serve hot with a dipping sauce.Oil-stirred chiliesIntroduction to oil-stirred chilies

One of the eight peculiarities of Shaanxi Guanzhong is this chili dish. It complements steamed buns, bean curd soup, and dry noodles in Xi'an.

Oil-stirred chilies are also known as chili oil. They are made by mixing ground red peppers with sesame seeds and other fragrant seasonings, then adding hot oil to the mix.Health benefitsIt can prevent cardiovascular diseases by promoting blood circulation and reducing risks of vessel hardening.Good quality is bright in color and spicy; poor quality has a dull appearance and weak aroma.

Makes

Ingredients: 80 grams of anise, 105 grams of pepper, ginger slices 75 grams, Alpinia officinarum 25 grams, licorice 50 grams, evodia rutaecarpa 50 grams, cinnamon bark 50 grams,white pepper 50 grams, fennel seeds 35 grams, cloves 25 grams, star anise 80 grams.Process

1) Crush all seasonings finely for better flavor;

2) Add red pepper powder to the spice mixture and mix well in a heat-resistant container;

7)3) Use high-quality rapeseed oil; avoid using peanut, sesame, or soybean oils.4) Heat the oil to 180°C, remove from heat, cool for 3 minutes.5) Pour hot oil over the chili powder mixture.6) Add a small amount of vinegar to the heated oil before pouring it into the chili mixture; stir well.

7) Done, your oil-stirred chilies are ready!Crystal cakesIntroduction to crystal cakesCrystal cakes from Weinan in Shaanxi Province feature golden crusts and silver filling, flaky texture, and sweet taste.They have a beautiful appearance and meticulous ingredient selection and strict production techniques.

Rich in fat, protein, and vitamins; oily but not greasy, sweet but not cloying with a strong rose aroma.

The most famous crystal cakes today are produced by Jianmin Food Factory's "Lixi Yaya" traditional crystal cakes (authentic pork lard filling), now a well-known trademark in Weinan City and the only recognized producer of traditional crystal cakes locally.Xidemogong in Xi'an produces Muslim crystal cakes with beef tallow, established early as famous local snacks.

Historical culture

Legend has it that during his 50th birthday banquet, Song official Kou An returned to his hometown Weinan for a visit and received congratulations from the locals with peaches of longevity, noodles, and banners.During the third round of drinks, an exquisite box was brought in by subordinates. Opening it revealed 50 crystal-clear cakes.On top, a red paper with a poem read: "Clear eyes and clear heart, discerning right from wrong, untainted by earthly dirt."Later, Kou An's chef recreated these cakes based on their characteristics, naming them "crystal cakes".IngredientsFor 50 kg of finished product: 17.5 kg of high-quality flour, 7 kg of standard flour, 12 kg of sugar, 1.25 kg of white plums, 1 kg of honey, 500 grams each of almonds and sesame seeds,1.5 kg of fruit preserves, 750 grams of orange cake, 500 grams each of rose petals and osmanthus flowers, 1 kg of eggs.Method1) Prepare: Cut the fruit preserves into small pieces; roast sesame seeds until fragrant while preserving their color.Use locally produced red onions from Xiaoshui, remove the head, leaves, and stems, and only use the remaining part, then mix with aged vegetable oil.Fried noodlesFor filling.Accompanied by a nine-flavor seasoning made from local specialties of Han City:Korean pepperFennel, dill, cardamom, cinnamon, star anise, nutmeg, Sichuan peppercorns, cloves, and nutmeg.Make 6 oil-filled buns and 4 vegetable-filled buns to add variety to the flavor.Vegetable buns filled withtofuand green onions.Wake up at midnightSteamthe buns, the aroma can be smelled by passersby.

Features:

The bun shape is like a monk's cap, small and exquisite, the outer edge is white, the bottom is golden, not greasy, and the aroma lasts long. Eating a bun can walk 10 miles, and it leaves a lingering taste.Therefore, it is also called "Ten-mile Fragrant Buns".When eating, it must be paired with green onions dipped in yellow bean sauce, and a cup of strong tea.

Introduction to the origin:

Wenan is the widest area in the 800-mile Qin region;It is one of the birthplaces of the Chinese nation.It is known as "The three Qin's important road, the eight provinces' thoroughfare".It is the throat of the Central Plains region to Shaanxi and even the Greater Northwest, and also an important section of the New Eurasia Continental Bridge.Wenan City, belongs to Shaanxi Province, located between the east longitude of 108°50′-110°38′ and the north latitude of 34°13′-35°52′, is located in the eastern part of Shaanxi Guanzhong Wei River Plain, is the "East Gate" of Shaanxi Province.The total area is about 13134 square kilometers, and the population is 556,000.It is a major agricultural and population city in Shaanxi Province.It includes 9 counties such as Lin Wei District, Dalixi, Fuping, Bai Shui, and Tongguan, as well as 2 county-level cities of Ya Yin and Han City.

History and Culture

“White flourThin-skinned, oil-filled buns with golden edges.Fragrant and attracts passersby, oil-free and long-lasting flavor".This is a poem praising the famous Wenan time buns from the old times.

According to the new edition of "Wenan County Chronicle", as early as the Qing Dynasty's Qianlong period, there were already vendors selling buns in Wenan City, but due to unstable quality, they would sell and stop selling.Until the 29th year of the Qing Dynasty (1903), a famous bun vendor appeared, named Zhang Nu Kun, his buns had a particularly fragrant and delicious taste, which was far-reaching and famous, so that they were in short supply, and when the time was up, they could not be bought, and it was only through the mouths of customers that the name "Time Buns" came about.Until the 1930s, another famous bun vendor appeared, named Wang De Ben, his time buns continued and developed the tradition of Zhang Nu Kun, and in terms of technology and flavor, they surpassed Zhang Nu Kun.They are called "Bun King" and "Kill Kun".

WenanEggsSweet rice wine

Introduction

Sweet rice wine is a famous Han snack in Wenan, Shaanxi, which focuses on making "Bai Mai".

Mix rice with clean water in a water tank, the water level should be immersed in rice, in summer, soak for 8 hours, in winter, soak for 12 hours.After soaking, the rice grains become soft, drain the water, steam for half an hour, then repeatedly rinse with cold water, and the temperature should be below 3 degrees, drain the water, and place it on a tray, then mix with glutinous rice powder, and put it in a water tank, then flatten it on top, and use a wooden stick to poke a hole about half an inch in the middle.Later, cover with grass mat and circle, after 3-4 days, the "Bai Mai" will be ready.

The vendors are mostly old people, with specially made small stoves and specially made copper pots.Pull the wind box, making a buzzing sound, and one side is gray, and the other side is shouting to sell.Customers sit on a long, thin bench in front of the stove and say: "One bowl of sweet rice wine, one egg".The vendor will repeat it: "One bowl of sweet rice wine, one egg——!"|The vendor will add a bowl of water, add sugar, and boil it twice, then tap it with a spoon and add one egg, then add the sweet rice wine, and boil it again, remove the foam, add yellow and ginger, and quickly pour it into a bowl.Is there any characteristic?Sour, sweet, and mellow, can quench thirst, strengthen digestion, and promote blood circulation..

Stir-fried vegetables with chili peppers

Introduction

One of the Eight Wonders of Guan Zhong in Shaanxi, stir-fried vegetables with chili peppers, a dish that mixes with flour, bites into your mouth, and is very popular in Shaanxi. It is a staple in the accompaniment of dishes such as Guishan noodles, Fengxiang bean curd, and the most popular lamb buns in Xi'an. Stir-fried vegetables with chili peppers are also called "Chili Peppers", which is the result of grinding chili peppers and mixing with peanuts, sesame, and other seasonings. When you add a little vinegar, the aroma is rich, and stir-fried vegetables with chili peppers are ready.PeanutsSesameetc.VinegarOne stir, the aroma is intoxicating, the spicy stir-fry is ready!

Nutritional value

Traditional Chinese medicine

1. Prevent cardiovascular disease

Stir-fried vegetables with chili peppers can promote blood circulation and strengthen the elasticity of blood vessels, which can reduce the occurrence of blood vessel hardening and prevent cardiovascular diseases.

Good stir-fried vegetables with chili peppers are bright in color and have a fragrant and spicy flavor, while bad stir-fried vegetables are dull in color and have a weak flavor.

Method

Ingredients

8-spice powder 170g, Sichuan peppercorns 220gGinger150g, white ginger 50g, licorice 100g, bitter almond 50gFennel

500gEggs1 kgMethod:1. Prepare ingredients: Cut the fruit into small pieces (not minced), and stir-fry the sesame in a dry pan until it emits fragrance, and keep the sesame's original color.

Boil water in a pot.

Add the fruit and sesame to the pot and stir-fry.

Add the eggs and stir-fry.

Add a little vinegar and stir-fry.Cook until the water dries up and the ingredients are cooked.

Remove from heat and serve.5. Heat the oil to 180 degrees Celsius, and let it cool for 3 minutes away from the heat source (Safety is paramount, be careful not to burn yourself);

6. Aim at the chili powder, pour the hot oil into the chili powder, and the aroma is intoxicating;

7. After pouring the hot oil, use a spoon or pot to pour out a little bit of vinegar, shake it, and then pour it inChili oilMiddle;

The job is complete, the spicy stir-fry is done!

Crystal Cake

Introduction

Crystal cakes are a famous specialty of Weinan, Shaanxi. [1] Their characteristic is golden dough and crispy skin, with a refreshing and sweet taste.They have a beautiful appearance and meticulous ingredient preparation.They contain a lot of fat,protein,and vitamins. The oil is rich and not greasy, and the sugar is heavy and sweet. They have a strong rose fragrance.The most famous traditional crystal cake in Weinan, Shaanxi today is "Lime Kiln" crystal cake from Jianmin Food Factory (authentic pork lard filling). It is a famous trademark of Weinan City and the only crystal cake manufacturer recognized by the local people of Weinan.Xian De Mao Cong's halal crystal cake (lard filling) has been a famous specialty in China for a long time.CakeSnack.

History and Culture

Legend: Song official Kou Zhun was known for his integrity and fairness in administration, which earned him the support of the people.Kou Zhun returned to his hometown, Weinan, during the fifth birthday celebration, and his colleagues presented him with birthday gifts, including peaches, longevity noodles, and longevity plaques.He hosted a birthday feast.After several rounds of drinking, someone brought a beautiful box, Kou Zhun opened it and saw 50 crystal-like cakes inside.They were like crystal cakes.There was also a red paper with a poem written on it: "Crystal eyes, crystal heart, can distinguish between right and wrong, and purity." Signed by Lao Sou from Weinan.Later, Kou Zhun's chef also made this snack, and Kou Zhun named it "Crystal Cake" because of its characteristics.Recipe:Ingredients:

(Calculated for 50 kg of finished product) Special flour 17.5 kg Standard flour 7 kg

Sugar

12 kg Green plums 1.25 kgHoney1 kg Peaches 500g Walnuts 500g Sesame 500gDried fruits1.5 kg Orange cakes 750g Rose 500gSaffron500g Eggs 1 kgProduction method:1. Prepare the ingredients: Cut the dried fruits into uniform small pieces (do not chop), wash the sesame and stir-fry with low heat until it smells fragrant, and pay attention to maintaining the original color of the sesame;

Instructions:

1. Preparation: Cut the dried fruit into even, small pieces (do not chop), wash the sesame seeds and fry them over low heat until they release their aroma, paying attention to maintaining the original color of the sesame seeds.All types of nuts (walnuts, almond kernels, etc.) must be roasted to ensure the authentic flavor.The syrup should be clarified with egg, and the texture should be appropriate.The filling should use cooked, finely ground dough, prepared by steaming, to ensure a smooth texture.The oil used for making the filling, especially soybean oil, should be pre-cooked and cooled, removing any undesirable odors.

2. Making the filling: Spread the cooked dough on a work surface and form into a circle, placing all the ingredients in the center, along with star anise, rose sauce, etc., then add sugar and oil according to the ingredient ratio, stir quickly, and ensure that the filling is not over-mixed, with an appropriate degree of softness and hardness to highlight the desired flavors.

3. Making the powder: First make the shortbread, then make the dough.When making the dough, first pour the cooled dough into a mixer, along with the oil, and stir until the oil is emulsified and does not float on the surface, and the dough is not sinking, then slowly pour in the specially prepared powder and stir until you have a smooth, delicate dough with good elasticity.

4. Filling: First, mix the shortbread and dough according to a ratio of 1:2.5, roll out into sheets, and cut into eight pieces, then roll up for later use.Wrap the dough into ball-shaped buns according to a ratio of 1:1 for dough and filling, with a tight seal.

5. Shaping: According to the specifications of the local food.MooncakesDifferent fillings and flavors require different molds.When carving, avoid concave shapes, bumps, and edges.When demolding, the pattern should be clear and the shape full, and when packing, handle gently and leave appropriate spacing, and apply a uniform layer of egg liquid to the surface of the product.

6. Baking: Bake in a convection oven, with a temperature of 180-190℃, no higher than 200℃, for about 12 minutes. The product should be uniformly colored, with a light brown surface, white wall, and small cracks, and the bottom should be slightly reddish before baking.

Quality standards:

Shape: The shape is neat, with clear patterns, and is round or oval.

Color: The surface is brown yellow, and the bottom is brown red. The wall is light white.

Texture: The skin is crispy, and the filling is soft, with distinct layers.

Taste: Light and pure, with the flavors of fruit and rose.

Stone mill

Introduction

Stone mill, usingpig earsas raw materials. Because the pig ears are a traditional Chinese dish, the thinly sliced pig ears, when cooked, resemble a stone mill, hence the name.It is a famous snack in Shaanxi Province, Daili, with a history of over 200 years.

Characteristics:

This dish uses ordinary ingredients but is famous for its exquisite knife work.To make this dish, the pig ears must be thinly sliced and cut into fine strands, resulting in a fluffy and translucent texture, which is crisp, tender, and has a fresh, sour, and delicious flavor. Each bite is surprising to the customer, and experts call it exceptional.

Method

Main and auxiliary ingredients:

2 pig ears, 1 eggGreen onions10g chopped green onions, 30g chopped shallots, 8g eight-cornered Sichuan pepper, 5g Sichuan peppercornsSalt50gsoybean oil, 5g, 15g sesame paste, whitesoy sauce

50g, 100g vinegar, 20g mustard paste

Cooking method:1. Rinse and blanch the pig ears, then place them in a pot with cold water and boil over high heat for 5 minutes before removing.

Place them in another pot, add eight-cornered Sichuan pepper, fennel, Sichuan peppercorns, and 40g of salt, and cook until 70% cooked before removing. Then pat dry and pack in a sterilized cloth.2. Place the flattened pig ears on a work surface, cut into 20 or more thin slices, then cut into 0.05cm fine strands.Whisk the eggs and spread them into egg skin, then cut into strips.

Chop the green onions.3. Place the ear strands in a bowl, add mustard paste, sesame paste, 10g salt,soy sauce, vinegar, and soybean oil, then add chopped green onions and egg skin strands.

Key process:

1. Do not overcook the pig ears, and cook until 70% cooked, then pack in a white cloth and press with a weight. It is best to press for 12 hours.

2. This dish emphasizes knife work, with consistent length, thickness, and diameter. The thinner the better. The quality of the knife work not only affects the shape but also the taste.

Same asDateDough

Introduction

Date dough, also known as date meat paste, is a famous traditional snack in Shaanxi Province, particularly in the areas of Guanzhong and Xi'an, and is the earliest and most famous date paste in Shaanxi Province, so it is often called "Date Meat Paste".According to legend, this snack originated in the Tang Dynasty.

Characteristics:

Delicious and nutritious, with health benefits.

History and culture

Talking about the origin of date paste, there is a story in Guanzhong and Daili that: According to legend, during the Tang Dynasty, there was a poor farmer named Zhang Cheng in Daili, who was honest and reliable, and was hired by a wealthy landlord to cultivate date trees.The landlord only gave him a "piece of dough" to eat.He was so hungry that he used the rotten dates under the tree to make a paste and eat.The busy harvest season passed.The farmer Zhang Cheng not only survived but also became healthier and more energetic.This made the landlord suspicious, but he didn't know the secret, so he fired him for stealing and selling hisdatesThe landlord.

Zhang Cheng realized the health benefits of eating date paste, so he opened a small shop in Daili, selling date paste, using local high-quality dates as raw materials, and promoting the health benefits of date paste through his own experience.At the same time, he added flour,long beansetc., and named it "Date Meat Paste".As a result, his shop was very popular.This date paste has since become a famous snack in Daili and Xi'an.For over 1000 years, this food has been popular because date paste is a nourishing and nutritious food.The date contains 60-70% sugar, and also contains a lot of protein, fat, calcium, phosphorus, iron, and various vitamins. It has the reputation of "natural vitamin ball", with medical and health benefits, and has effects on edema, high blood pressure, hepatitis, anemia, and has antibacterial and anti-cancer effects.

Therefore, there is a saying that "eat three dates a day and live forever".MethodThe key to making "Date Meat Paste" is the cooking method.

First, wash and cook the dates, peel and chop them into a paste.

Add a small amount of water to the pot, add long beans, and cook over high heat.When the beans are cooked, add a light red color, then slowly add the flour (75% of the date paste) and stir until it is smooth.After cooling, add the date paste and stir until smooth.The finished productReady.While the beans are cooking and the broth turns red, gradually mix in the flour (75% of the dates) until a thick paste forms. Then, pour the date paste into the pot and bring to a boil.

Spicy Bean Soup

Introduction

Spicy Bean Soup is a unique specialty of Huayin, Shaanxi.Delicious SnackIt can be compared to Yangrou Paomo in Xi'an.According to 70-year-old famous Spicy Bean Soup chef Meng Chuangrong: In the 30th year of the Republic of China (1941), the director of the Shaanxi Provincial Police Department, Ma Guohua, returned to his hometown to campaign for a seat in the National Congress. He specifically invited people like Xi Jun to eat Spicy Bean Soup.

Characteristics:

Spicy Bean Soup is meticulously crafted, with a perfect combination of color and flavor. The bowl is filled with oil-fried chili peppers and fragrant oil pearls, resembling stars on a cloud, and gems on silk.Through the oil layer, you can see jade-like tofu cubes, golden-coloredvermicelli noodles, and silver-white scallion segments, as well as fiery yellow minced garlic, which appear and disappear, with cut pieces of flatbread buried underneath. When you turn the bowl upside down, the aroma fills the air.

Introduction to the origin:

Yao City is located in the eastern part of the Guanzhong Plain, a combination area of the Qin, Jin, and provinces, starting from Tongguan in the west, adjacent to Hua County, south of the Qinling Mountains, and north of the Wei River.With a total area of 817 square kilometers and a total population of 260,000, it is the location of the national-level scenic and historic site, Mount Hua.In December 1990, approved by the State Council, it was abolished and turned into a city, and in 1993, it was named a historical and cultural city by the Shaanxi Provincial Government.

Yao City has been known as "the key passage of the Three Qin and Eight Provinces" since ancient times, and is a vital route for connecting the Central Plains with the northwest.The Zheng-Xi High-Speed Railway, the Longhai Railway, the West-Tong High-Speed Highway, and the 310 National Highway all cross, resulting in a road network density of 90 kilometers per 100 square kilometers, ranking among the top in western China.Yao City has a history of 2300 years, established as a county in the Spring and Warring States period.At the same time, Yao City is also the birthplace of the Yang clan, with the saying that "the Yang clan originated in Yao City, and the Yao clan returned to the East Palace."Yao City has a pleasant climate with distinct seasons, with an average annual temperature of 13.7 degrees and an average annual rainfall of 596.5 millimeters.The soil is fertile, with abundant mineral resources, with 25 confirmed mineral deposits, including gold, iron, aluminum, rare earth, stone materials, mineral springs, and geothermal energy, which are particularly advantageous.

The Hua Mountain Scenic Area is one of the "40 best scenic and historic sites in China," a national model scenic and historic site, and a national AAAAA-level scenic and historic site. In 2002, it was named one of the "Ten Great Mountains in China," and in 2006, it was named one of the "50 most worth visiting places for foreigners."Large Li Roasted Tooth Face

Introduction

Large Li Roasted Tooth Face is a famous Han ethnic traditional snack in the Large Li area of Shaanxi Province, characterized by noodles that are flexible and glossy, with a rich and spicy sauce.

Features:

Named after its resemblance to a furnace tooth, the ingredients include flour, pork,

five-color pork,

including, sugarcane, fried tofu, and 21 other ingredients, which undergo processes such as mixing, making roasted tooth face, making sauce, cooking, and seasoning, resulting in strict selection, diverse ingredients, fine craftsmanship, flexible and glossy noodles, rich and spicy sauce, and appealing taste, which is well-known throughout the Qin region.Methods:Ingredients and ingredients:

Flour, five-color pork, eggs, fried tofu, tofu, sugarcane, yellow flower, yellow

mushrooms, yellow

noodles, soy sauce, vinegar, soy sauce, salt, alkaline noodles, five-spice powder, coriander,garlic sprouts, green onions, chili oil, scallion oil, rapeseed oil.Steps:1. Dissolve salt and alkaline noodles in water, add to flour, then add water to make a dough;2. Roll out the dough into a thin oval, fold it twice, unfold it, and use a knife to cut it into two pieces at the crease, then cut it into individual noodles every four centimeters, and unfold it, resulting in roasted tooth face;3. Heat rapeseed oil to 70% heat, add green onions and slightly sauté, then quickly stir-fry five-color pork, then sequentially add tofu, fried tofu, sugarcane, salt, soy sauce, five-spice powder, then add meat broth and yellow flowers, mushrooms, and noodles to make the sauce;4. Flatten eggs into egg skin, cut into eye-shaped pieces, and mix with coriander, garlic sprouts, and other ingredients to make flower sauce;

5. Cook the roasted tooth face, place it in bowls, add a little salt, vinegar, and soy sauce, then pour the "sauce", sprinkle with "flower sauce", and finally pour in chili oil and scallion oil.

Tea-Leaf Steamed Bun

Introduction

Tea-Leaf Steamed Bun is a Han ethnic snack in the Wei River area of Guanzhong, Shaanxi Province, belonging to a type of steamed bun.

Because the steamed bun resembles a "tea leaf", it is called "Tea-Leaf Steamed Bun".

It has a long-lasting flavor, is fragrant and delicious, is sticky and soft when hot, and is sweet and fragrant, leaving a lasting impression, and is crispy and airy when cold, which is both healthy and delicious.

Features:

The Tea-Leaf Steamed Bun from Pucheng is unparalleled.

It has three outstanding features:First, its color is exquisite, with a glossy appearance, like jade, smooth and delicate, like snow, and shiny, with a beautiful green color വനി.Second, it has a long-lasting flavor and aroma.Third, its texture is perfect.The Tea-Leaf Steamed Bun is made with flour, water, and yeast, and is cooked in a steamer. The dough is kneaded, shaped, and then steamed. The cooked bun is soft and fluffy on the inside, with a slightly crispy skin on the outside.

Characteristics:

Pucheng steamed buns, once tasted, are universally praised.There are three key factors:

First, the appearance: crystal clear, with a jade-like appearance, smooth and delicate, like condensed fat, resembling a golden ingot, shiny and colorful, resembling jade, and able to be stored for ten days and half a month without spoiling. The edges are clearly defined, and when cut open, they align perfectly, with layers upon layers, and are crisp and flaky.

Second, the aroma: natural and fragrant, with a strong and pleasant scent.The key is the combination of water, flour, fermentation, kneading, and baking, all achieved perfectly. It is a natural and healthy food.

Third, the taste: long-lasting flavor, delicious in every bite, non-sticky when hot, soft and tender when eaten, sweet and fragrant, with a lingering aftertaste, crispy and delicious when cold, naturally soft, easy to chew, and easy to swallow.

Historical and Cultural Significance

As early as the early Qing Dynasty, steamed buns were made in the area of ​​East Huaiyuan Lane in Pucheng County. After years of exploration and process improvement, they gradually gained fame in the surrounding area. The steamed buns from Pucheng became a local specialty throughout the province.

When Lin Zexu was exiled to Pucheng, the Prime Minister Wang Ding even served them steamed buns.When Empress Cixi fled to Xi'an, she specifically requested steamed buns from Pucheng, which were considered tribute to the Qing Dynasty and were favored by emperors from all dynasties.

After liberation, the People's Government of Pucheng invited six people, including steamed bun craftsman Xue Zheng, to develop the product in the Provincial People's Hall in 1958 to promote this local specialty.Due to the high water quality requirements for Pucheng steamed buns, no other counties around Xi'an had this water source, so it was impossible to make authentic steamed buns.

Before the Cultural Revolution, small vendors often carried baskets with buns that were several times larger than normal buns, and sold them along the street.Many people from other places came to Pucheng to buy steamed buns as souvenirs.During the Cultural Revolution, everything disappeared, and steamed buns were no longer made.

Methods:

Authentic Pucheng steamed buns have strict production methods, which include: "one water, two faces, three fermentation, four kneading, five pressing, six rolling, seven steaming, and eight stacking". Each process has strict requirements and standards.If any process is not done correctly, it will not result in steamed buns with the characteristic color, aroma, and taste.

First, the water: The quality of the water is the foundation for making delicious and fragrant steamed buns.Although there is abundant underground water in Pucheng, the best steamed buns are made with underground water from the well in East Huaiyuan Lane.This is because the underground water is filtered through the soil, and its mineral content and pH value are different.The underground water in the city has the mineral content and pH value that are suitable for the water quality requirements of steamed buns, while other water sources are either too alkaline or too acidic, and cannot be used.

Second, the flour: The flour used for steamed buns should be made by hand-milling. This is because hand-milled flour is slower, does not generate heat, and does not destroy the original components of the wheat.The resulting buns will be either fragrant or not fragrant, depending on this.Machine-milled flour is not, and the resulting buns are tough and sticky.

Third, fermentation: Fermentation is a scientific process, and only natural fermented wheat can be used.If chemical yeast is used, the resulting buns will lack the original wheat aroma, and will be prone to cracking and spoilage, and will not be stored for long.

Fourth, kneading: The water temperature used for kneading should change with the external environment. The artisans often determine the amount of water according to the weather, temperature, and the amount of wheat and yeast.Generally, the ratio of wheat to yeast is 5:5 in winter and 3:7 in summer.This way, the dough is both loose and sticky, and both hard and easy to shape.

Fifth, pressing: This is a skill.Making steamed buns requires a press. The press has different sizes.First, use a large press to press the dough into a solid block. This is often done by digging a hole in the wall of the house, inserting the handle of the large bowl into the hole, and placing a board or stone under the handle. The person sits on the press, one hand supports the press, and the other hand turns the dough, pressing firmly, which makes a loud noise. After a while, the dough will be solid.After pressing, the solid dough is cut into smaller pieces and placed on a smaller press. After being pressed on both a large and a small press, the dough will have a smooth and elastic texture.

Sixth, rolling: Rolling is a skill.After the dough has been pressed by a large and a small press, its elasticity and hardness are just right. It still needs to be rolled, kneaded, rolled, cut, and shaped. All of these processes require manual skills.At this time, the dough in the hands of the artisan is likenoodlesa ball, which can be stretched and shaped. A large ball of dough can be made into a long rope with three or two rolls, and then rolled into a circular dough, which is visible. The artisan holds a dough knife and flips it up and down, and in a moment, the Pucheng steamed buns are ready.These buns are distinct and have a unique Pucheng characteristic.At this time, the newly made buns are heated on a hot plate in winter, and in the sun in summer. After heating, they are placed in a steamer and steamed.This is the seventh step: steaming. Steaming is the final step, which involves steaming the buns.

When steaming the buns, the steam must be continuous. Before putting each layer of buns in the steamer, the steamer must be filled with steam from the bottom layer before adding the next layer.This ensures that each layer of buns is steamed under the same conditions.This requires very precise control of the fire. Usually, each pot needs to be steamed for about 20 pots.This way, from the first layer to the last layer, each layer is steamed under the same conditions. After steaming for 30 minutes, the buns are ready.If the buns are not steamed properly, they will be cooked on the outside but raw on the inside, and will not have a jade-like, crystal-clear appearance.The eighth step: stacking. The eighth step is to stack the buns.

When stacking the buns, it is important to ensure that they are evenly cooked and have a consistent appearance.To do this, the buns must be stacked in a way that allows the steam to circulate evenly around each bun.Otherwise, the buns will be unevenly cooked, some will be cooked and some will be raw. This is the principle of heat expansion and contraction.By mastering these points, you can make authentic steamed buns.This is because the temperature difference between the inside and outside of the cage is large, and the dough shrinks rapidly after being exposed to cold air, which is the principle of thermal expansion and contraction.If you master the above points, making cage-shaped steamed buns will be easy to follow, and you will be able to make authentic cage-shaped steamed buns.