Historically, Baoji was formerly known as Chenggang and Yongcheng, the birthplace of the famous saying "Build the causeway, secretly enter Chenggang," the source of the Jiling River, a "Shangdi (Emperor's hometown), Copperware Town, Buddhist Bone Holy Land, Festival Town, Zhou and Qin Civilization Origin, and Folk Art Hometown".

Baoji is also known as Xifu.Snacks.Developed over thousands of years.Drawing on the best of various places, incorporating the flavors of ethnic cuisines, and inheriting the techniques of imperial snacks from previous dynasties, Baoji snacks are known for their diverse varieties and unique flavors.Baoji snacks are a shining gem in the treasure of Chinese culinary culture.Main Baoji snacks include Qishan,Sausage noodles,Baoji dough, bean curd, steamed buns, fried noodles, sesame paste,thin noodles,Baoji pulled noodles (a famous Chinese dish), Wang,Pot lid,meat buns,, buns,meat sandwich,Meat andsteamed buns,etc.Sausage noodles

Introduction

Sausage noodles are a traditional

wheat dish in the northwest region of China, most popular in areas such as Shaanxi's Guanzhong Plain and Gansu's Longdong area.They are also a famous snack in Xifu (now Baoji City, Shaanxi Province).Shaanxi's sausage noodles have a long history, with the most authentic ones being from Qishan County, Baoji City, Shaanxi.Qishan sausage noodles are famous for their thin, chewy, smooth, fried, light, rich, sour, spicy, and fragrant flavors.History and cultureOriginating from Tang Dynasty's "Long Life Noodles".

Sausage noodles developed and evolved from the "Long Life Noodles" of the Tang Dynasty.

As recorded in "Yiqiu Lou Records": "Tangs celebrate birthdays with soup and cakes, which are also called 'Long Life Noodles'."Tang Dynasty poet Liu Yu-xi wrote: "I eat soup and cakes with guests, but I can't write them well."NoodlesOne of the foods, were called "Soup Cakes" in the Tang Dynasty.The "Soup Cakes" mentioned by Liu Yu-xi are "Long Life Noodles".They are a delicacy offered to guests during the Tang Dynasty.Legend says that Su Dongpo, when he was serving in Shaanxi, particularly liked to eat these noodles, and wrote a poem praising them: "I want to go to the guest house to eat soup cakes, but I'm worried that I can't write them well."Regarding "Long Life Noodles", it was renamed "Sausage Noodles"."There is a story circulating among the people: A long time ago, in Qishan, there was a family who married a beautiful, intelligent, hardworking, and clever wife.The new wife made noodles for the whole family on the second day of her arrival at her in-laws' home. Everyone praised the noodles for their smooth and delicious flavor."Later, her younger brother passed the imperial examination, and his friends came to visit, so he asked his cousin to make the noodles for his guests. Everyone praised the noodles.Since then, "Cousin's Noodles" became famous.Because these "Cousin's Noodles" must be topped with sausage.Therefore, they are also called "Sausage Noodles".According to historical records, the origin of meat sausage dates back to the Northern Song Dynasty. The "Dreamland Records" mention shops that specifically processed and sold meat sausage.However, whether "Sausage Noodles" existed at that time is unknown.By the Ming Dynasty, Gao Lian mentioned "Sausage Meat Noodles" in his "Eight Letters of Life", so we can confidently say that "Sausage Noodles" existed at least before Gao Lian wrote this book.Sausage noodles are a popular food in Shaanxi.In addition to the customs of eating "Long Life Noodles" in birthday celebrations, where you must eat them, and when encountering weddings, funerals, or festivals, people also eat them to entertain guests.In the old days, in Shaanxi rural areas, there was a custom: on the second day after a new wife arrived at her in-laws' home, she would hold a grand "dough-making" ceremony, and the new wife would demonstrate her dough-making skills in front of the guests.If her dough-making skills are excellent, the dough will be evenly thin and thick, cut into long and thin strips, and will not break when cooked, then the new wife will be praised by everyone."Dough-making methodThe noodles should be hand-made, with a thin and long dough, and the dough should be smooth and elastic.To make sausage, first cut the pork into thin slices and cook it in a hot oil pan, while adding ginger, salt, seasonings, and chili peppers, and then stir-fry until cooked.Boil the tofu, yellow vegetables, and wood ears separately, then cut them into small pieces, and add small pieces of green onions.To eat, first cook the noodles and put them in a bowl, then add the cooked ingredients, then pour in the soup, and finally add sausage and green onions.Introduction to "Kefu"Kefu (hé le) is one of the most common noodle dishes in northern China.Traditionally, "Kefu" uses a wooden frame called "bed", which is placed on the stove, and the noodles are stuffed into the "bed" with holes, and the person sits on the wooden handle of the "bed" and presses down to press the noodles directly into the boiling water, and then stir with a chopstick while adding cold water, and after boiling twice, the noodles can be taken out and topped with pre-made "sausage" or meat and radish, and then eat.Kefu is widely spread in Baoji, Tongchuan, and other areas of Guanzhong in Shaanxi, as well as in Shanxi, Hebei, Inner Mongolia, Gansu, Ningxia, Qinghai, Xinjiang, and Henan.Due to its delicious taste, fragrant aroma, and popularity in northwestern China, it is very fashionable.History and cultureAccording to the records in the "County Gazetteer of Jia County", it is said that "Baoji Kefu" originated in Shaanxi during the Ming Dynasty.Must add sauce as a topping.Therefore, it is also called "Sauce Noodles"Period.According to historical records, sauce meat appeared during the Northern Song Dynasty. There were shops specifically for processing and selling sauce meat, as recorded in "Menglianglu".However, whether "Sauce Noodles"existed at that time is unknown.In the Ming Dynasty, Gao Lian recorded "Sauce Meat Noodles"in "Zun Sheng Ba Jian", so we can confidently say that "Sauce Noodles"at least existed before Gao Lian wrote this book.

Sauce Noodles are highly valued in the Shaanxi region.Besides following the customs of "Long Life Noodles"from the Tang Dynasty, such as eating it during birthdays, every time there are weddings or festivals, it is used to entertain guests.In the old days, in rural Shaanxi, a new bride would hold a grand noodle-making ceremony in her new home on the second day, and the new bride would make noodles in front of the guests to test her skills.If the new bride has excellent skills, the noodles will be thin, long, smooth, and have the right texture. This will earn her the praise of everyone.

Method

The noodles must be hand-made, with thin, long, smooth, and appropriately textured noodles.To make the sauce, first cut theporkinto thin slices and fry in hot oil, while adding freshgingersalt, seasoning, chili powder, andvinegaruntil cooked through.Then cut thetofuyellowedible flowerswood ear mushroomsinto small pieces and stir-fry them as a base.Beat eggs and spread them into egg skin, then cut them into small, rectangular pieces, and add choppedgreen onionsas floating vegetables.When eating, first cook and drain the noodles in a bowl, then add the base, and then pour in the sauce and floating vegetables.NoodlesIntroductionNoodles (hé le) are one of the most common noodle dishes in Northern China.

The traditional method is to use a wooden "bed" that is placed on the stove, and then put the noodles (often using buckwheat noodles) into the empty space of the noodle bed, and then press the noodles directly into the boiling water, and after the water boils, stir with a chopstick and add cold water, and then after boiling twice, it can be scooped out and poured with the sauce that has been prepared with tofu or meat and red and white

Introduction

Hle (pronounced "he le") is one of the most common ways to eat noodles in Northern China.Traditionally, this involves using a wooden "bed" (called a "hle bed") placed on a stove. The dough (often made with buckwheat flour) is pressed into the hollow space within the "hle bed," and a person sits on the wooden handle of the "hle bed" and presses down, forcing the dough directly into the boiling pot. Once the water boils, the noodles are stirred with chopsticks and cold water is added. After boiling for a second time, the noodles can be scooped out and served with a sauce made from tofu, meat, or vegetables, such as radish.Radishradishesand eaten.Noodles are widely spread in the Baoji and other areas in the Guanzhong region of Shaanxi, as well as in Shanxi, Hebei, Inner Mongolia, Gansu, Ningxia, Qinghai, Xinjiang, and Henan.

Due to their delicious taste and fragrant aroma, they are very popular in Northwest China.

According to the records in the (Ji'an) County Chronicle, it is said that " (Jing Gang Noodles)" originated in Shaanxi and was introduced to the early Ming Dynasty.Originally,Buckwheat noodlesas the main ingredient, with cookedmutton, green onions, etc., cookedmutton soup.At that time, residents used a tool called "Zhongqi Bed", "self-made and self-eating".In the late Qing Dynasty, wheatnoodles replaced buckwheat noodles, with better taste and nutrition.Golden Buckwheat Noodles also have many interesting stories.In the 16th year of the Chongzhen Emperor (1643), the general Sun Chenting, with his troops, came to Henan to fight against Li Zicheng's rebel army.

According to legend, to enhance the taste of the people in the Central Plains, he ordered the three armies to carry 20 portable buckwheat noodle machines.In October of that year, the Ming army and the rebel army met at the southeast of Jiachang, where the rebel army pretended to be defeated.The Ming army chased the rebel army for 15 miles to the blue river at the east of Jiachang, and Li Zhuang, where the rebel army abandoned gold and supplies, and won.Sun Chenting's army was defeated, and he had to retreat with his cavalry, and the 20 portable buckwheat noodle machines were seized by the people of Jiachang and the rebel army.The rebel army obtained 8 machines, and the people of Jiachang named one "Steel Buckwheat Noodles" in commemoration of the rebel army's spirit.The beautiful buckwheat noodle making equipment made the people very happy, and the shop on the street and alleyway, "Steel Buckwheat Noodles" sign, fluttered in the wind.From then on, the buckwheat noodle making level further improved.Another story is that in the Tang Dynasty, Jiachang already had buckwheat noodles, which is related to the first of the Eight Great Scholars of the Tang and Song Dynasties, Han Yu.In Zhang Juzheng's "Collected Essays of the Changli Scholar", the " " section mentions Han Yu's words: "In the Yuanhe years, after the return of the Cai robbers, I ate in Ji River."

This refers to the 9th year of the Yuanhe period of the Tang Dynasty (814), when Wu Yuanji, the ( ) of Caizhou (now in the area of Henan's Shangcai), rebelled against the Tang Dynasty and established his own army.Han Yu followed the army to suppress the rebellion and captured Wu Yuanji, which is known as "The ( ) Affair".In the 13th year of Yuanhe (818).The Tang army passed through Jiachang and ate buckwheat noodles.From this, we can deduce that buckwheat noodles have at least 1200 years of history.Buckwheat noodles have become a staple food for people in Pingdingshan, Jiachang.The shop is mostly run by Li family.

In the late 20th century, with the improvement of people's living standards, the ingredients of buckwheat noodles have become more abundant, and in addition to the original ingredients, they have added cinnamon,goji berries

, star anise, and other 10 kinds of medicinal herbs that nourish and strengthen the body, with the benefits of warming the stomach and cooling down, tonifying yang, and preventing diseases.Qishan Stir-fried NoodlesIntroduction

Stir-fried noodles are a local delicacy in Shaanxi.

There are dozens of varieties, with characteristics such as thin, tough, translucent, chewy, sour, spicy, and fragrant, with a soft and smooth taste, and the most authentic are Qishan Stir-fried Noodles in Qishan County, Shaanxi.

The characteristics of Qishan Stir-fried Noodles are thin and long noodles, uniform thickness, fragrant and savory, and a rich and not greasy soup.In Qishan, the soup is emphasized, which means more soup and less noodles, and highlighting the sour and spicy taste.The so-called stir-frying and chewy means the noodles are hot and sticky, and the oil should be abundant, to achieve this characteristic.Qishan Stir-fried Noodles are a local food with a high carbohydrate and saturated fat content.Qishan Stir-fried Noodles have greatly influenced the lives of people in the Central Plains. Whether it is a happy event, a funeral, or a festive celebration, or an elderly person's birthday, or a child's full moon, or a family gathering, Qishan Stir-fried Noodles are indispensable.In the Central Plains, when hosting weddings, funerals, festivals, elderly birthday parties, and children's full moon celebrations, the general practice is to serve two meals, namely the morning and afternoon meals, and the morning meal is usually Qishan Stir-fried Noodles.History and CultureIn the past, the Zhou people migrated from (now in the area of Shaanxi's Bin and Xunyi) to Zhouyuan (now in Shaanxi's Qishan), and lived and prospered along the Wei River and the North Plain.Later, a dragon caused a drought and famine for three years.The Zhou people couldn't bear to leave their homeland, so they fought back, and it took seven days to kill the dragon. The people, who were hungry, celebrated the victory by eating the dough and the dragon, and found it delicious.

Therefore, in the subsequent celebrations, they used pigs instead of the dragon and dough to eat, which was considered delicious.

Later, it was extended to other festivals and sacrifices.These stir-fried noodles gradually spread, and their methods were also passed down and developed.MethodsThe most important part of Qishan Stir-fried Noodles is the soup, which is the soul of Qishan Stir-fried Noodles. The locals call the soup "Qishan Soup".There are two types of Qishan Soup: meat and vegetable. The meat soup is the most common.The main ingredients for making soup are:

Meat Stir-fried Noodles

Select pork with more fat and skin, with at least 70% lean meat.Cut the meat into small pieces and slice it thinly.Put it in a hot pot, but the pot should not be too hot, and constantly stir-fry it over medium heat, and the fire should not be too fast or too slow.About three mature, add a certain amount of ginger juice to remove the fishy smell, stir-fry, then add a certain amount of salt.When the meat is about to be cooked, add the vegetables, and stir-fry until the vegetables are cooked.

Finally, add a little sugar, pepper, and other seasonings.

In this process, you can adjust the amount of oil and spice according to your preference.TraditionalHand-pulled noodles and machine-pressed noodles: hand-pulled noodles need to be made with tough and elastic dough, and when boiled in water, it should have a shiny appearance.Machine-pressed noodles are mostly used for weddings and funerals, when there are many people, it can save labor and time.The soup is prepared by boiling water and adding the meat soup.Then add the prepared vegetables, eggs, and other ingredients, and cook until the soup is ready.，Finally, pour the hot soup over the noodles to complete a delicious and flavorful Qishan Stir-fried Noodles.The soup is the key to Qishan Stir-fried Noodles.ChiliMix the chili powder, stir, and simmer for a short time before serving.Pay close attention to controlling the heat and timing during this process.The heat should not be too high, as this can cause the meat to become overcooked or burnt, and the chili powder to burn, affecting the color of the soup.If the heat is not sufficient, the meat will not cook through, and the fishy smell will not be removed, while the spiciness will be too intense.Only by controlling the heat can the meat be tender, juicy, and spicy, with a rich, red color instead of being overly spicy.This is the most basic method for making meat sauce.

Method for adding to soup

Wood ear mushrooms, soak in warm water, then chop and set aside.

Tofu, cut into thin slices, and fry in hot vegetable oil.Egg yolksCut into small rhombus shapes and set aside.

Pictures of noodles with meat sauce from different regions

Pictures of noodles with meat sauce from different regions (14 pictures)

Eggs, fried into egg skin, cut into small rhombus shapes, and set aside.

Mustard greens(Chinese parsley), soak in warm water, then chop into approximately 1.5 cm pieces and set aside.

LeeksOr garlic sprouts, garlic sprouts are preferred.Wash, dry, and chop into small pieces, reserving for garnish.

Base ingredients: typicallyCarrotsChop into small pieces.If the meat sauce is freshly made, it's best to stir-fry it directly in the pot, leaving a small amount of the sauce.Alternatively, you can heat the pot with a small amount of sauce first, then add the chopped carrots and stir-fry over high heat, adding salt.When half cooked, simmer over low heat, while constantly stirring, until the water in the pot has evaporated, then addFlavor enhancers such as MSG and Sichuan peppercorns.The ratio of sauce to ingredients and the heat level should be adjusted according to taste.NoodlesHandmade noodlesAnd machine-pressed noodles: Handmade noodles should be made with good elasticity and texture, and should have a glossy appearance when cooked in boiling water.Machine-pressed noodles are often used for weddings and funerals, when there are many people, to save labor and time.Soup preparationIt is best to use a cast iron pot, add water, bring to a boil over high heat, then add the meat sauce.

Then add the prepared wood ear mushrooms, eggs, mustard greens, and other base ingredients, and season to taste. After boiling, simmer over low heat, adding garnish.

The soup should be rich in color, meaning red, fresh, and bright.The soup's flavor can be adjusted to suit your taste, but it is important to maintain the basic flavors of sour, spicy, and fresh.Once the soup is ready, pour it over the freshly cooked noodles to create a delicious and flavorful bowl of noodles with meat sauce.The soup is the key to noodles with meat sauce, as the saying goes, "noodles make up 70% of the dish, and the soup is very important."The above is the basic method for making noodles with meat sauce, but to make a truly authentic and delicious bowl of noodles with meat sauce, you need to pay attention to many details.Stir-frying meat

And preparing the soup are especially important.The characteristic flavor of Qishan noodles is mainly sour and spicy, so pay attention to this when preparing the soup.Other regions in Shaanxi province also have their own unique flavors.Generally, the further west you go, the less vinegar you use, and the further south you go, the more chili you use.Other areas in the Zhongyuan region also have their own unique flavors.Generally, the less western the location, the less vinegar is used, and the more southern the location, the more chili peppers are used.

Chicken Tea Biscuits

Introduction

The legend originated in the Qing Dynasty's Qianlong era, created by a local man named Tuwa, and named "Tea Biscuits." It gradually gained popularity, and the biscuits were well-made, with good color, aroma, taste, and shape, and were hailed as "Tuwa Tea Biscuits."

History and Culture

The legend originated in the Qing Dynasty's Qianlong era, created by a local man named Tuwa, and named "Tea Biscuits." It gradually gained popularity, and the biscuits were well-made, with good color, aroma, taste, and shape, and were hailed as "Tuwa Tea Biscuits."Later, Tuwa's skills were inherited by his apprentice, Gen Cheng.In the 16th year of the Republic of China (1927), local residents Lu Jin-cheng and Lu Zi-qing, the two brothers, became Tuwa's disciples, learned to make tea biscuits, and acquired his true skills. The biscuits they made were delicious and well-known in the Baoji area.In 1956, Lu Zi-qing joined a collective enterprise, became a disciple of Zhang Qiu-lan in Baoji City's Three Good Restaurant, and passed on the tea biscuit technology.Since then, tea biscuits have become a local delicacy that people love and pass down.

How to make

According to research, the name "Chas-Su" comes from "Chas" and "Su" (meaning crispy and soft), referring to the sound when the tea biscuit is eaten (the sound of "Chas").When eating, tea should be drunk, and the tea biscuit should be paired with tea, with a unique flavor.Therefore, "Chas-Su" is also called "Tea Biscuits."Subsequently, improvements were made to the production process, and today, you can also addLeeksCooked ChickenEggs orSoy Sproutsto freshly cooked tea biscuits, making the aroma even more intense and delicious.The production uses white flour, lard, vegetable oil, and seasonings as raw materials, and the dough is made with oil as the main ingredient. It is baked and fried in a flat pan, and the key is to control the heat.The finished tea biscuits have a golden color.The outer shell is crispy, the inner layer is soft, and the oil is not greasy. It is delicious and crispy, with a unique aroma.

Dried bamboo shoots

Introduction

Dried bamboo shoots (jue) are a Chinese local dish from Feng County, Shaanxi Province, also known as braised pork in other places.But in Feng County, they usepreserved meatand pork trotters. The type of pork, the time of slaughter, and the preparation of preserved meat and pork trotters all have special limitations.It was traditionally used by mothers-in-law to entertain their sons-in-law.In the old times, when economic conditions were limited, dried bamboo shoots were a special dish used by mothers-in-law to entertain their sons-in-law. They were nutritious and did not require extra expenses.Mothers-in-law cooked this nutritious dish for their sons-in-law, so that they could work hard and not get tired, and they hoped that their sons-in-law would come to visit them often.

After eating dried bamboo shoots, the legs become strong and the energy is restored. The son-in-law can work hard and be full of energy. The mothers-in-law hope that he can come to their home often.

How to makeBasic ingredients: preserved meat and pork trottersIngredients and seasonings: dried

Bean sprouts

Basic Ingredients: Pork leg, green beans, bamboo shoots, flour (first soaked in water to ferment, then mixed and kneaded to be very dry and hard)

Bamboo shootsBean sproutsWild vegetablesBamboo shootsChili peppers, Sichuan peppercorns, green onions, ginger, garlic, soy sauce, dried chili peppers, etc.Steps:1. Soak dried bean sprouts, dried bamboo shoots, wild vegetables, and dried mushrooms in water.

2. Place the preserved meat and pork trotters in a pot of boiling water for a short time (if the pig trotters are not clean, remove the fur and other impurities).

3. Then cut the pork trotters into large pieces and fry them in oil.4. Then add dried bean sprouts and cook with the flavor of the local pepper and green onions, ginger, garlic, soy sauce, and dried chili peppers.Water should not be too much, just enough.

Stir-fry over low heat for 1-2 hours.If the time is too short, the bones in the pork trotters will not be cooked, which is a waste of food.If cooked over high heat, some nutrients will be lost through steam.

5. Add MSG or other seasonings according to personal preference.

Fushun Deer CakeCakeCake is a local specialty of Fushun County, Shaanxi Province.It is also called "Qi Shan noodles, Fengxiang wine, Fushun deer cake, travel through the capital."This is a folk song that circulates in the West Guizhou area about local specialties.Fushun deer cake is a baked cake, a famous local food.It has two types: salty and sweet.

It is not hard or sticky, not crispy or soft, fragrant and delicious, and will not become moldy when stored for a long time.

Therefore, when visitors come to Fushun, they will always bring back some deer cake as a souvenir and a snack to share with their family and friends.Local people in Fushun also bring deer cake when visiting relatives and friends.Characteristics:

Fushun deer cake is a round cake, also known as deer cake.

It is about the size of a bowl, about 3 inches thick, with a thin skin, and the inside and outside are the same color. It has a slightly raised back and a small round hole in the middle, which is decorated with a red plum flower pattern made with Indian ink.The whole shape is unique and exquisite, like a beautiful work of art.History and Culture

The history of Fushun deer cake dates back over a thousand years.It evolved from the seasonal food "deer cake" during the Mid-Autumn Festival.The "Book of Customs" says: "In the ninth month of the ninth day, people steam cakes and place a few deer on top, which is called a tribute cake."The "Tang Six Codex, Department of Food" also calls it "Ninth Day Glutinous Rice Cake."The "deer" in the Tang Dynasty was used to decorate the cake.During the Tang Dynasty, Chang'an was the capital, and Fushun deer cake was a famous food that people brought with them when they traveled. It was also given as a gift to friends and family in the capital.How to makeSteps:1. Choose high-quality wheat flour, and after soaking in water, knead and roll into a very dry dough.

2. Add oil, lard, eggs, and five-spice powder. Use a wooden pounder to press and knead repeatedly.

3. Press and shape into long strips, and then divide into balls and bake in a flat pan, first cook over high heat and then over low heat.Deer cakeIntroduction

This is a folk song that circulates in the West Guizhou area about local specialties.

Fushun deer cake is a baked cake, a famous local food.It has two types: salty and sweet.It is not hard or sticky, not crispy or soft, fragrant and delicious, and will not become moldy when stored for a long time.Therefore, when visitors come to Fushun, they will always bring back some deer cake as a souvenir and a snack to share with their family and friends.Local people in Fushun also bring deer cake when visiting relatives and friends.Characteristics:Fushun deer cake is a round cake, also known as deer cake.It is about the size of a bowl, about 3 inches thick, with a thin skin, and the inside and outside are the same color. It has a slightly raised back and a small round hole in the middle, which is decorated with a red plum flower pattern made with Indian ink.

The whole shape is unique and exquisite, like a beautiful work of art.

The cake is made with high-quality flour, sugar, oil, and five-spice powder.

The cake has a white and bright appearance, and has a fragrant and sweet taste. It is not sticky and will not become moldy when stored for a long time.In the past, it was often brought for travel.Add fragrant oil or lard, eggs, and five-spice powder. Use a wooden tool to repeatedly press and knead on the cutting board.

2. Add fragrant oil or lard, eggs, and five-spice powder, and repeatedly press and knead with a wooden spatula on a cutting board:

Press until smooth and pliable, then roll into long strips, divide into small pieces to form buns, place in a pot and bake over high heat first, then reduce the heat to slowly bake until done.

Deer cake bun

Introduction

"Qishan noodles, Fengxiang wine, Fufeng deer cake in Beijing."This is a folk song that is popular in the area of Guanzhong and Xifufeng, about famous local products.Fufeng deer cake is a baked bun, a famous local delicacy.

Characteristics:

Fufeng deer cake bun is a round, baked bun, also known as deer cake snack.Resembles a crescent moon, about the size of a bowl, about 3 inches thick, thin skin like paper, white with a slight yellow hue, slightly raised on the back, with a small circular indentation on the front, decorated with a small red deer pattern dyed with rouge, hence the name "deer cake".The entire shape is unique and ingenious, like a beautiful work of art.Top qualityFlourAddWhite sugarand other ingredients such as oil and five-spice powder are baked.The bun has a deer-shaped pattern.White and bright, fragrant and sweet, does not dissolve or rot, and does not become moldy.In the past, it was often carried for long journeys.

Introduction to the origin:

Fufeng County is located in the western part of the Guanzhong Plain, and is the birthplace of Zhou and Qin.In the Tang Dynasty, it was established as Wuhuan County, and later renamed Fufeng County.The area is located in the Wei River Plain, with fertile soil and abundant agricultural products.The ancient culture and developed economy have also produced many famous local foods.Anyone who has visited Fufeng County will almost certainly praise the Fufeng Fried Chicken, which is unique in its flavor and crispy.

Time has passed, and it has experienced many changes.There is a legend in the east of Fufeng County, where there is a village with a famous “Fufeng Fried Chicken”.Nowadays, the most famous place to make Fried Chicken is in the east of Fufeng Town, where an 80-year-old man named Wang Shixiang has been making “Fufeng Fried Chicken” for three generations.His Fried Chicken is fresher.

History and Culture

The production of Fufeng Fried Chicken dates back more than a thousand years.It evolved from the festival food "Zhongyang Cake" during the Mid-Autumn Festival.says: “In the ninth month of the ninth day, we steam cakes with flour, and put small chickens on top, which are called food cakes.”· also calls it “Nine Day Cake”.The "small chicken" mentioned here is the decoration on the cake.During the Tang Dynasty, Chang'an was built, and since Fried Chicken was a well-known food, everyone who came to the capital would bring Fried Chicken as a travel food or to gift to friends and family in the capital. This has given rise to the saying "Fried Chicken in Chang'an".

Instructions

How to make Fufeng Fried Chicken:

1. Use high-quality wheat flour, which is specially made into fine flour. First, soak it in water and ferment, then mix and knead, making it very dry and hard.

2. Then add fragrant oil or pork lard, eggs, and five-spice ingredients, and repeatedly press and knead with a wooden mallet on the cutting board until it is very smooth.

3. Then roll into long strips and divide into balls. Put them in a pot.

4. First, cook over high heat, then gradually bake over low heat to complete.

Fufeng Fried Chicken, one bite

Introduction

Fufeng Fried Chicken is a local snack in Fufeng, Shaanxi, and is made with special techniques on dough, resulting in a unique flavor.

Overview: First make eggs and fryThin pancakesCut into rhombus shape;Cut green vegetables into segments;Cut meat into pieces, add onions, garlic, chili peppers, and cook over high heat for about 20 minutes, then reduce the heat.Prepare dough: Cook noodles until 80% cooked, then rinse them with cold water.Prepare broth: Add water to the noodles and cook over high heat for about 10 minutes, then season and add.Pour the cooked noodles into a bowl, then pour the broth over them. Make sure the noodles are fully submerged in the broth to ensure the flavor.InstructionsIngredients:1. 5 pieces of stinky tofu.

2. 30 grams of leafy greens,

150 grams of cooked ham, 30 grams of fried noodles, 1 chili.

3.

Green peas30 grams,Shrimp

20 grams.Seasoning:1. 1 tablespoon of soy sauce, 1/2 tablespoon of sugar, and 1/2 tablespoon of salt.2. 1 large spoonful of flour.Instructions:

1. Wash and chop the ingredients 2. Mix the chopped ingredients 1 with the seasonings.

3. Put the mixture in the stinky tofu and steam at medium heat for about 15 minutes, then cool and set aside.

4. Thoroughly crush the mixture 3.

5.

Tofu skin

Fold and cut into triangle.

6. Put the mixture 4 into the tofu skin, and add 1 tablespoon of seasoning 2 to make the dough.

7. Finally, fry in hot oil until golden brown.

Westphalian Vinegar PowderIntroductionVinegar powder is a local snack from Westphalia, Shaanxi.

Westphalian vinegar powder is made with water from the Meiyang River. It is very delicate, clear, with a hint of sourness and spiciness, and has a unique aroma that makes it unforgettable.

Westphalia is a collective term for the cities and counties west of Xi'an.

Talking about Westphalian vinegar powder, it is not easy to find people who know about it, but it is not an exaggeration to include it in the list of Shaanxi's famous snacks because it has a deep cultural background, dating back to the Shang and Zhou Dynasties.

During the Shang and Zhou Dynasties, in Westphalia, farmers often made their own vinegar.

On a sunny spring day, there were many thorny bushes growing on the slopes of the sun, which were used to make vinegar. They were washed with water and mixed with grain flour, which became vinegar.After making the vinegar, it was filtered and the remaining starch was mixed with flour and steamed, and then cut into strips, seasoned with vinegar, salt, garlic, and chili, resulting in the unique Westphalian Vinegar Powder. It is slightly sour and fragrant.Instructions

1. Separate the vinegar and place it in several large pots.2. Add a certain amount of water to the pot, and then use your hands to pick up the vinegar and put it in the pot.3. But sometimes, it is difficult to pick up the vinegar completely, so you need to use a large pot with a bamboo sieve.4. At this point, the remaining liquid in the pot is the vinegar powder.

After 2 hours, add a small spoonful of flour.

73|At the same time, pour the liquid into the flour and mix.

Then add a suitable amount of water to the basin, at this point the vinegar in the basin becomes a paste;

5. Scoop the noodles into a round mold and steam for about 30 minutes, then take them out and cool them in cold water for 10 minutes, then put them on a cutting board and flip them over to make crispy noodles.

To eat, cut them into strips and then add chopped green onions, chopped green vegetables, season with salt, oil, vinegar, and chili.After two hours, pour out the ten layers of floating water in the basin and add a small bowl of flour;Introduction

One of the eight strange things in Shaanxi, dough, and Fufeng bean curd, plus the most popular snacks in Xi'an. is a unique snack.

Ingredients:

170 grams of eight corner, 220 grams of dried chili, 150 grams of ginger, 50 grams of ginger, 100 grams of licorice root, 50 grams of dried apricots, 100 grams of cinnamon, 100 grams of cinnamon

White pepper

100 grams,Fennel50 grams, 80 grams of cooked pork, 50 grams of white pork.Mix in the fragrant seasoning and then pour in hot oil, followed by a splash of farmhouse vinegar, the aroma is rich, and the hot oil is ready!

25 grams.

Instructions:

1. Grind all the seasonings into powder, making sure it is very fine, to enhance the aroma.2. Add the chili powder (according to your own preference).3. Mix the seasonings 1 with the prepared seasonings.

4. Take the vegetable oil and heat it to 180 degrees, then cool it for 3 minutes before pouring.

5. Pour the oil over the chili powder, and the aroma will be released.

6. After the oil is poured, add a little vinegar.

7. Complete the cooking.

Star anise170 grams of Sichuan peppercorns, 220 grams of Sichuan peppercorns, 150 grams of ginger slices, 150 grams of fragrant ginger, 50 grams of licorice root, 100 grams of licorice root

CinnamonWhite pepper100 gramsFennel50 grams of dried chili peppers, 80 grams of dried chili peppers, 50 grams of dried chili peppers

Clove

Instructions:

1, Grind all the seasonings into a fine powder, and make sure it is fine, the finished hot oil will increase the fragrance;

2, take a certain amount of chili powder (according to your own needs);3, mix with the fragrant spices and put them in a heat-resistant container for later use;

4, squeeze out vegetable oil using high-quality rapeseed oil, do not use peanut oil, sesame oil, soybean oil, etc.;5, heat the oil to 180 degrees Celsius, and cool it for 3 minutes away from the heat source (warm reminder: safety is more important, be careful not to burn);

6, pour the hot oil into the chili powder, the aroma is rich;

7, after pouring the hot oil, use a splash of farmhouse vinegar to shake and pour inChili oilMedium;

8, success, hot oil is ready!