ShanbeiTasteSmall dishesDue to the wide and fertile land of the Yellow Earth Plateau, abundant sunshine, large diurnal temperature differences, and rich and diverse agricultural, forestry, and local products with long growth periods and abundant nutrition, the taste of the dishes is excellent.Through the accumulation and innovation of thousands of years of laboring people, various taste dishes are rich in nutrition, beneficial to the health of consumers, thus making the men in Shaanxi strong and tall, and the women in Shaanxi rosy and elegant.

As the saying goes, "One acre of land nourishes one person."The dietary habits of each place are determined by the local food types.Shaanxi is a region where people eatMilletand miscellaneous grainsas the main food. The Guanzhong region is a region where people eatnoodlesas the main food. The south of Shaanxi is a region where people eatriceas the main food.As the proverb says, "Qinling Mountains, south eat rice, north eat noodles," "The daughters of Hanzhong willcook

rice, the wives of Guanzhong will make noodles." The Shaanxi folk songs sing "Boil some millet and rice, along the road, see the firewood, have a look."South Shaanxi refers to the three cities of Hanzhong, Ankang, and Shanglu in the southwest of Shaanxi, the food in South Shaanxi has its own characteristics, many of which have become a food culture, which has been praised by scholars and merchants.

The food culture of South Shaanxi has a long history.A fox cannot make a pot of rice, and food ingredients are the basis of meals, and many famous figures in South Shaanxi have attached great importance to the development of food culture, especially to the discovery, introduction, and absorption of food ingredients.Zhang Qian, who was introduced from the Western Regions, played an important role in Chinese food history.Zhang Qian, born in Hanzhong City, Han, during the reign of Emperor Wu of Han, went to the Western Regions, opened the "Silk Road", not only made Chinese silk and other products exported to the West, but also introduced many items that China had not previously possessed.At that time, many things introduced from the West were food ingredients, and the Westerners introduced the most.The introduction of these vegetables and spices greatly enriched the variety of dishes in my local area.Due to the increase in the variety of spices and condiments, it also changed the way of making famous dishes.

Lamb stewLamb and bun

Introduction

Lamb and bun is a type of Xi'an lamb and bun, originating from the ancient city of Xi'an, with a history of two thousand years, and the name also originates from ancient Chinese, and "the lamb is inside the bun."Lamb and bun is made with lamb stew and white bun.Lamb and bun is a combination of lamb stew and white bun, and each complements the other, bringing out the best flavor.The bun is fragrant and delicious, with endless aftertaste.Lamb and bun has a long history and is popular both domestically and internationally.The long history of lamb and bun has earned it a good reputation.Lamb and bun and related foods have gained the favor of many generations of customers, and have a large number of consumers.

History and culture

The name "lamb and bun" originates from ancient Chinese, and it is a noun-preposition structure, meaning "the lamb is inside the bun."When foreigners first hear "lamb and bun," they think it is a sentence error, how can lamb be inside a bun?This is related to ancient Chinese, "lamb and bun" actually means "the lamb is inside the bun."People don't need to say something pretentious, and the people of Xi'an are direct and straightforward, so they omit the word "inside," and say it like "lamb and bun," which sounds much better.Lunch, just like eating noodles, which can be fast or slow, and is famous all over the world.Goat meatSoup noodles, you can't rush when eating, and you can chat with friends when making soup noodles.The bun should be cut into the smallest pieces possible, because the smaller the pieces, the more flavors will enter the bun.When eating soup noodles, you should not use chopsticks to stir it back and forth, because this will reduce the flavor, and it is also difficult to keep it warm. The way to eat it is to eat layer by layer from the outside.Green onionsGarlic and chili sauce can enhance the flavor.Foreign friends have never had such a rich experience eating goat and sheep meat for half their lives.

Before, people called "lamb and bun" "bun and lamb," which sounds like "no lamb" or "no lamb," what if there is no lamb?

So they rushed to say "lamb and bun," which sounds much better.The way to make lamb and bun is a famous snack in Xi'an, although there are many places in Xi'an to sell lamb and bun, but the most authentic is "Fan Ji Lamb and Bun" on Drum Tower Street and Bamboo Fence Road.To make lamb and bun, you first need to make the bun, and the bun is called "white bun," which is steamed bun.In Xi'an, it's called steamed bun.But it's different from ordinary steamed buns, first, the dough must be good.Second, the dough should be softer than ordinary steamed buns.Third,Steaming the bunis slightly different.Ordinary steamed buns have a bun shape, while the bun has a bowl shape, when steaming, the bowl-shaped bun is steamed upside down, so the steamed bun has a very beautiful color.The steamed bun is about 110mm in diameter, with a white edge of about 15mm without color, and a small, almost 3mm colored line inside the white edge, which forms a very neat circle, and there are natural patterns inside the circle, which is very beautiful.The steamed bun is not only the skin is fragrant and crispy, but the bun is soft and delicious, and the shape and pattern of the steamed bun is like a Han Dynasty's tile.The steamed bun does not have any color except for the white, which is as pure as jade.The steamed bun has a color, and the color is just right, like dark jade.

Goat meat soup noodles

Introduction

Goat meat soup noodles, also known as goat and sheep soup noodles.The ancient name isGoatcongee", a delicious and famous dish in Northwest China, with the most famous in Xi'an, Shaanxi, the ancient poets Su Shi left the poem: "Loess has bear and lamb, Qin cooking has lamb congee."It is finely prepared, with rich flavor, meat is tender and soup is thick, fat but not greasy, nutritious and fragrant, which is loved by people in Shaanxi and Northwest. Foreigners also enjoy it when they come to Shaanxi.Goat and sheep soup noodles is the "general representative" of Shaanxi cuisine.History and cultureDue to its warming and nourishing properties, this dish, known as lamb and dough soup, is a favorite among the people of Xi'an and the surrounding northwest region, and foreign visitors also eagerly try it to satisfy their appetites.Lamb and dough soup has become the "representative dish" of Shaanxi cuisine.

History and Culture

Lamb and dough soup is a traditional dish of Xi'an, and according to legend, when the Song Dynasty Emperor Zhao Kuangyin was stranded in Chang'an during a harsh winter, he was starving and had only a piece of bread. The bread was cold and hard, making it difficult to eat. He went to a nearby stall run by a vendor, and the vendor, seeing his distress, gave him a bowl of hot lamb soup.Lamb SoupZhao Kuangyin ate the bread with the lamb soup, and he felt refreshed and invigorated, which helped him overcome his despair and begin his journey.After ascending to the throne, Zhao Kuangyin tasted all the delicacies of the world, but he could not forget the lamb and dough soup that he had eaten before, so he ordered the kitchen to recreate it. After much experimentation, the chefs finally perfected the recipe, which is the lamb and dough soup that is popular today.It is said that Zhao Kuangyin was very pleased with the dish, and it became a daily staple in the kitchen. The head chef was promoted to a high-ranking official, which is believed to be the first person in the world to be promoted based on their contributions to the development of culinary culture. However, this cannot be verified, but if it were possible, it would add another first to Chinese history.The Recipe

Lamb and dough soup is different from other dishes, and the cooking technique requires strict adherence to the rules.

The process of making the dough, cooking the meat, and cutting the meat must be done with precision and skill.The "jiao" dough is crispy and fragrant, and it does not dissolve in the soup.Before eating, customers must break the "jiao" dough into small pieces.The smaller the pieces of dough, the better, because this allows the flavors to penetrate the dough more effectively.Some lamb and dough soup restaurants have already started using dough cutters.After breaking the dough, the chef will cook it.The cooking of the dough must be done properly, with the right amount of water and seasonings, and the dough must be cooked quickly over high heat, and then served in a bowl to ensure that the original flavor of the soup is preserved.Mapo Tofu

Introduction

Mapo Tofu is a traditional noodle dish from the northwest of China, and it is most popular in the Guanzhong Plain of Shaanxi and the area of Gansu.

It is also a famous snack in Shaanxi.Shaanxi Mapo Tofu has a long history, and the Mapo Tofu from Qishan County, Shaanxi, is considered the most authentic.Mapo Tofu from Qishan is known for its thin, chewy, translucent, crispy, rich, spicy, and fragrant flavor.History and Culture

History and culture

Originates from Tang Dynasty's "Long Life Noodles".The noodle dish originated in the Tang Dynasty's "Long Life Noodles".The "Long Life Noodles" were developed and changed based onthe "Long Life Noodles".The "Records of the Lyu Clan" say: "In Tang Dynasty, people celebrate birthdays with soup, which is the birthday noodles for the emperor and the royal family, called 'Long Life Noodles'".Tang Dynasty poet Liu Yu-xi wrote: "I am a guest, eating soup noodles.""The "Soup Noodles" are a kind of food, which was called "Soup Noodles" in the Tang Dynasty.The "Soup Noodles" mentioned by Liu Shi-zhong are "Long Life Noodles"."It is a popular dish in the Tang Dynasty.Legend has it that Su Dongpo, when he was in Shaanxi, particularly liked to eat these noodles, and wrote a poem praising them: "I want to go to make soup noodles, but I am worried that I will make mistakes."Regarding the "Long Life Noodles", it is said that they were renamed "Sausage Noodles" because...There is a folk story that a family in the ancient Qi Shan had a beautiful, intelligent, hardworking, and clever wife.The new wife made noodles for the whole family on the second day of arriving at her mother-in-law's house. The family members all praised the noodles for their smoothness and deliciousness.Later, her cousin passed the civil service exam, and invited his friends to the house to celebrate. The wife prepared the most delicious noodles for the guests, and everyone praised them.Since then, "Wife's Noodles" became famous.Because these "Wife's Noodles" must be topped with sausage.Therefore, people also call them "Sausage Noodles".According to historical records, sausage appeared in the Northern Song Dynasty. The "Dream of the Red Chamber" records that there are shops that specialize in processing and selling sausage.However, it is still unknown whether "Sausage Noodles" already existed at that time."By the Ming Dynasty, Gao Lian wrote "Sausage Meat Noodles" in "Eigh Documents of Life". Therefore, we can confidently say that "Sausage Noodles" at least existed before Gao Lian wrote this book.Sausage Noodles are popular in Shaanxi.In addition to the customs of Tang Dynasty, such as eating "Long Life Noodles" when celebrating birthdays, people also eat it when there are weddings, funerals, or festivals.In the old days, in Shaanxi rural areas, when a new wife came to live with her in-laws, there was a grand noodle-making ceremony held in the new wife's in-laws' home. The new wife would make noodles in front of the guests to show her skills.If the new wife has excellent skills, she can make noodles that are evenly thick and thin, have smooth and tough texture, and are soft and chewy. This makes the new wife very popular.The recipeNoodles need to be made by hand, and meet the standards of thin and narrow noodles, tough and smooth, and soft and chewy.To make sausage, first cut the pork into thin slices, then sauté in hot oil, while adding ginger, salt, seasoning, chili, and vinegar.Then cook until fully cooked.Put the tofu, yellow flowers, wood ear mushrooms, and egg skin.Boil the egg skin, cut it into small pieces, add small pieces of garlic.Cook the ingredients separately.When eating, first cook the noodles and put them in a bowl, then add the ingredients, and finally pour in the soup and add sausage and garlic.Thousand Layer OilCrispy BreadIntroductionThousand Layer Oil Crispy Bread is a characteristic snack of Shaanxi.It is golden yellow, with distinct layers, crispy but not brittle, oily but not greasy, and has a delicious aroma.Legend has it that Thousand Layer Oil Crispy Bread was developed from Tang Dynasty's thousand layer cakes, and constantly improved by chefs over the generations.It is made by making dough, shaping the cake, frying, and baking.To make the dough, use white flour, vegetable oil, and a small amount of alkali, pepper, and salt.Mix the dough, knead it into a dough, then pull it into a long strip, coat it with oil, and then pinch it into small dough balls, and then coat them with oil and roll them into small strips about three inches long.To shape the cake, press and flatten the strips, add oil and salt, and then pull and roll the dough, stacking and layering, and finally roll it into a spiral.To bake, put the small round cakes in the pan and bake evenly.After three minutes, take out the pan and turn the cakes over to bake until they are evenly golden brown on both sides.

Soup FishIntroductionSoup Fish, a snack from Shaanxi.Soup Fish, also called "Fish", is not really fish, but looks like a tadpole.The locals call it "Tadpole", which means a small tadpole.Soup Fish usually has two types:

Corn noodles and

regular noodles.Soup Fish, also called "Fish", is not really fish, but looks like a tadpole.PorkCut into thin slices, sauté in a hot oil pan with ginger, salt, soy sauce, chili noodles, and vinegar.Ginger, salt, seasoning powder, chili noodles andvinegarStir-fry until cooked.Puttofu,greenpeppers,wood earmushrooms,stir-fry as the bottom dish,eggs,spread into egg skin, cut into prism-shaped small pieces, add choppedgarlic sproutsto make the floating dish.When eating, first cook and drain the noodles into a bowl, add the bottom dish, then pour in the soup, and add the sauce and floating dish.Layer oil

crispy pieIntroduction

Layer oil pie is a characteristic snack of the Han people in Shaanxi.

The color is golden, the layers are distinct, crispy but not broken, oily but not greasy, and delicious.It is said that the layer oil pie originated from the Tang Dynasty's layered pie, and was constantly improved by chefs over generations.It is made by frying, making dough, and baking.Method

Layer oil pie uses refined

white flour, vegetable oil, and appropriate amount of alkali, pepper, salt, etc. as ingredients.The process includes making dough, baking, and frying.When making dough, the ratio of oil to flour is 1:3. After heating the oil, pour it into the appropriate amount offlour, repeatedly knead and mix into dough, then add warm water to knead into a dough, stretch it into a long strip, coat it with oil, and pinch it into small doughs of one or two layers, then coat them with oil and knead them individually into about three-inch long strips;When baking, press and flatten the above strips, add oil and salt, then pull the dough and roll it, pull it into a strip about two inches wide and two feet long, while pulling and rolling, constantly overlapping and layering, and finally roll it into a spiral shape;When frying, place the small round pies in the pan, and evenly heat.After three minutes, lift the lid of the pot and flip the pies to cook, until the color is evenly baked and the two sides are golden brown.Fish in soupIntroductionFish in soup, a Shaanxi snack.

Fish in soup, also known as "dayu" fish, is actually not fish, but resembles a tadpole.

The local dialect of Shaanxi calls it "clam bone", which means tadpole.

There are generally two kinds of fish in soup:cornflourand ordinary white flour, which can be eaten hot or cold, and tastes very delicious.Fish in soup, also known as "dayu" fish, is actually not fish, but resembles a tadpole.NoodlesAnd unlike ordinary noodles, they can be eaten hot or cold, and have a very delicious flavor.

Noodles, also known as "fish noodles," are actually not made from fish, but rather resemble tadpoles.Foreigners are unaware of the methods, and Qin people have some who boast that they make it by hand, which impresses outsiders.

All people in Qin can make it, according to the method of adding cool water and alum to turn the bean powder into a hard ball, then mix it with cool water to make a dough, which is elastic.Bring the water to a boil, slowly pour in the dough, stir, the dough is fully cooked, press the fire, use a wooden spoon to stir on the bottom, remove the pot, take a spoon to put it in a cool water basin;“Fish” is also a vivid name.

First, use a gourd scoop to make the pot, burn a hole in the chopsticks;Later, make it with tile;Nowadays, it is mostly made of aluminum.

The cooked fish can be eaten cold, smooth and soft, when you put your mouth to eat it, it will go down your throat, which is a pleasant experience.It is easy to be full, and also easy to be hungry.In the hot summer, a young boy sits down to eat two bowls of noodles, ties his trousers with a belt, and smokes a cigarette, then gets up and eats two bowls again, which cools the heat and makes the liquid flow smoothly.

History and culture

The name "frog's bones" is a local term in Shaanxi, which means tadpole.In fact, this name is very vivid and appropriate, because the fish made is very similar to tadpoles.

Every summer, almost every household in Ganquan County makes noodles.Ganquan is also called "dill noodles", Guangyuan is called "sour cabbage noodles", and Beijing's Oden is made withOatsnoodles.

How to make it

According to the method of adding cool water and alum to turn the noodles into a hard ball, then mix it with cool water to make a dough, which is elastic.Bring the water to a boil, slowly pour in the dough, stir, the dough is fully cooked, press the fire, use a wooden spoon to stir on the bottom, remove the pot, take a spoon to put it in a cool water basin;“Fish” is also a vivid name.First, use a gourd scoop to make the pot, burn a hole in the chopsticks;Later, make it with tile;Nowadays, it is mostly made of aluminum.

Corn flour is cooked and made into a ball, which can be eaten hot or cold.When eating hot, it is cut into pieces and placed in a pre-prepared noodle soup.The corn flour dough, after soaking in noodle soup, has a refreshing and delicious taste, which is very delicious.After making the dough into a ball, you can eat the dough, and then make noodles, which also requires a very interesting process.

After making the dough, pour it into a special funnel basin, and put water in the pot or basin in advance.At this time, two people must operate, one person holds the basin, and the other person uses a spoon to press the dough in the funnel, the dough will be squeezed out by the funnel, and it will become small fish and tadpoles.Then, these fish are put in a bowl and poured with the pre-prepared noodle soup, which is very delicious and refreshing, and can be eaten in summer and winter.

Noodles

Introduction

Noodles (hé le) is one of the most common noodle eating methods in Northern China.The traditional method is to use a wooden "bed" frame, which is placed on the stove, and the noodles (often using buckwheat noodles) are stuffed into the hollow of the "bed" frame, and people sit on the wooden handle of the "bed" frame to press, directly pressing the noodles into the boiling water, and then stir with chopsticks while boiling, and then pour in cold water to stir twice, and then it can be scooped out and poured into a pre-made soup.The soup can be made withVegetablessuch as tofu, meat, red, whiteradishes, etc., and then cooked into a sauce, which can be eaten.

Noodles are widely spread in Baoji, Chengcheng, and other areas in Shaanxi, as well as Shanxi, Hebei, Inner Mongolia, Gansu, Ningxia, Qinghai, Xinjiang, and Henan.

Due to its deliciousness and aroma, it is very fashionable in Northwest China.History and cultureAccording to the records in the Gazetteer of Jiyang County, it is said that the "Golden Noodles" noodles were introduced from Shaanxi to the Ming Dynasty.Initially, it was made with buckwheat noodles, and was cooked with lamb and onion broth.At that time, people used a tool called "bed frame" to make noodles, and used it to make noodles themselves.In the late Qing Dynasty, wheat noodles replaced buckwheat noodles, and had a better taste and nutrition.The "Golden Noodles" noodles also have some interesting stories.In the 16th year of the Chongzhen Emperor (in 1643), General Sun Chenting led his army into Henan to fight against Li Zicheng.

It is said that to enrich the taste of the soldiers in Ganquan, he ordered each army to bring 20 wooden noodle machines.In October of that year, the Ming army and the Li Zicheng army met at the Southeast military training ground.The Li Zicheng army pretended to be defeated, and the Ming army chased the Li Zicheng army for 15 miles to the blue river bank at East, area, the Li Zicheng army used the strategy of "luring with benefits and taking with enemies", and abandoned the gold and supplies, and won the victory.Sun Chenting's army was defeated and had to retreat with a small force, and 20 wooden noodle machines were taken by the people of.The people of used " " instead of " " to honor the spirit of the Li Zicheng army, and named it "Golden Noodles".The beautiful noodle making equipment made the people very happy, and the "Golden Noodles" sign (which is the Chinese restaurant sign) fluttered in the wind.From then on, the noodle making level further improved tilting.In the 23rd day of the first month, Li Twelve died.People in the Qin area celebrate this day by making noodles.

This tradition of making noodles has continued to this day, and it is a famous snack in Qin.A section of Mencius Zhang Jue's "Collected Essays of Changli," titled "Advice on the Bones of Buddha," contains a passage by Han Yu: "During the Yuanhe years, after the destruction by the Cai clan, we ate millet from the Jia River.""This refers to the Yuanhe Ninth year (814 AD), when Cai County (present-day areas of Henan's Shangcai) official Wu Yuanji rebelled against Tang, and raised his own army."Han Yu joined the army to suppress the rebellion, capturing Wu Yuanji, which is historically known as the " " ( ).In the Yuanhe Thirteenth year (818 AD), winter.The Tang army left Cai County and ate gold-colored noodles in Jiaxian City.This suggests that "gold-colored noodles" have a history of at least 1200 years.

Gold-colored noodles have become a staple food for the people of Jinzhou County, Pingdingshan.The shop is mainly operated by people with the surname Li.

In the late 20th century, with the improvement of people's living standards, the seasonings for gold-colored noodles became more diverse, and in addition to the original ingredients, such as cinnamon,goji berries,star anise, and mung bean sprouts, ten kinds of medicinal herbs with nourishing and strengthening properties were added. These ingredients are known for their warming, anti-inflammatory, and tonic effects.

Qin Town Noodles

Introduction

Qin Town Noodles, a local specialty from Hu County, Shaanxi, is made from local wheat, and the production process includes soaking the wheat, making a paste, and steaming.Qin Town Noodles are divided into two categories: noodles and dough. Noodles are made by steaming a paste made from rice, while dough is made by steaming a paste made from wheat flour.

The master demonstrates how to cut a large sheet of noodles into fine strands using a 20-pound knife, then mixes it with a specially madechili oil, vinegar, and salt, along withsesame leaves,spinach, andcucumber, resulting in a bowl of red, chewy, thin, soft, and refreshing Qin Town Noodles.For a long time, the saying "The potbread of Qinzhou, the noodles of Qishan, and the skin of Qin Town surround Chang'an" has been circulating in the Guanzhou region.Therefore, Qin Town Noodles, along with Qinzhou potbread and Qishan noodles, have been recognized as three famous local dishes in Guanzhou.Qin Town is Qin, located on the west bank of the (Fanghe River) in Shaanxi's Hu County. This area was once a vital area for the Western Zhou Dynasty, with a temperate climate and fertile soil, producing high-quality rice.Rice noodles made from rice grown in this area are known for their white, shiny, thin, and soft texture, as well as their delicious flavor.

According to legend, during the reign of Emperor Qin, there was a severe drought in Guanzhou, and the (Fanghe River) dried up, causing the rice in Hu County to wither.The people were desperate, and the government even demanded tribute of rice, which further impoverished them. They could only dig wells and irrigate their fields, but it was still difficult to grow enough rice.Finally, they managed to harvest some rice, but the grains were small and dry, making it impossible to present to the emperor.Just when they were about to give up, a man named Li Shi found a way to process the rice into noodles and steam them into dough. The people who tasted the noodles were amazed by their taste.

Li Shi then brought the noodles to Chang'an.Emperor Qin tasted the noodles and was impressed by their delicious taste.

He then forgave the people and allowed Li Shi to steam and eat noodles every day.

Later, Li Shi passed away on the 23rd day of the first month in a certain year.The people of Qin Town then steamed noodles on this day as a memorial to him.This tradition of steaming noodles has been passed down to this day, and Qin Town Noodles is now a famous local snack in Hu County, Shaanxi.When everyone was feeling discouraged, there was a man named Li Shi who ground the rice into flour and steamed it into noodles. After everyone ate the noodles, they were all amazed.So, Li Shi brought the noodles to Xianyang and presented them to the officials.Emperor Qin Shi Huang saw that the offered rice was poor quality, so he ordered Li Shi to be punished. Li Shi quickly knelt before him and said, "Although the rice is of poor quality, it can be used to make delicious food. I humbly offer these noodles as a gift to the Emperor."Emperor Qin Shi Huang tasted the noodles and was very impressed.As a result, Emperor Qin Shi Huang forgave everyone and ordered Li Shi to continue making noodles every day.

Later, Li Shi died on the 23rd day of the first month.The people of Qin Zhen made noodles on this day to commemorate him.This tradition of making noodles continues to this day, and it has become a famous snack in Qin Zhen, a town in Hu County.

During the Qing Dynasty, there were many shops in Qin Town that specialized in making noodles, and among those, the most famous were "Zhao's Noodles" under the Wang Wang Hall, "Meng's Guang Sheng Noodles," and "Bald Goose Noodles" in front of the Cheng Huang Temple.After the opening and reform, there were 30 to 40 shops in Qin Town that were making noodles, and business was booming. There were also noodle training centers, mainly for training people from other places to make noodles.

In 1885, Mr. Meng's nephew, Mr. Meng, learned from Mr. Kong, the chef at the Hou De Restaurant.Cold NoodlesNoodle making and brewing technology. In 1885, Meng's Guang Sheng Noodles shop in Qin Town opened a cold noodle shop and a yellow wine stall at Wang Wang Hall, and their high-quality noodles, carefully selected ingredients, and delicious taste earned them fame in Zhouzhi, Hu County, and Chang'an (Xi'an).With three excellent qualities as the center, it has been passed down to the fourth generation.

In the late 20th century, under the guidance of Zhao, the third-generation owner, who was 80 years old, "Zhao's Noodles" continued to operate with the original features, carefully selecting ingredients, and using refined ingredients, and the noodles were cooked in boiling water, and the vinegar was diluted before use to prevent the noodles from breaking.Lotus LeafThe noodles were packaged and shared with family.

Noodle making

To make Qin Town noodles, you need to master the three stages of washing, steaming, and seasoning. The most important stages are steaming and seasoning.Specifically, first wash and soak the rice, then immerse it in cool water for one to two days, then drain it into a stone mill, and grind it into rice paste, then addSaltMix well, blanch in boiling water, then add cool water to make noodle dough, and use it after diluting with water to prevent the noodles from breaking.To eat, use a special large knife with a length of about 1 meter and a width of 20 centimeters, weighing about 5 kilograms, made by hand.Adjust the taste according to your preference, and put it in water-boiledGreen beansand sprouts.，and thenSoybeansand sprouts.，and then addMSG,garlic,soy sauce,salt, and especially chili oil.The finished noodles are white with a hint of red, red with a hint of fragrance, bright red, fragrant, thin and fine, smooth and soft, tender and delicate, cool and refreshing, and very delicious.Qishan Souse NoodlesIntroduction

Souse noodles are a local snack in Shaanxi, with dozens of varieties, characterized by thin, chewy, translucent, sour, spicy, and fragrant flavors. The most authentic souse noodles come from Qishan County, Shaanxi Province.

The characteristics of souse noodles are that the noodles are long and thin, with a uniform thickness, the souse is fragrant and flavorful, and the soup is translucent and red.

The local characteristics of Qishan souse noodles are especially prominent, known for being sour and spicy.Qishan noodles require a large amount of soup, meaning more soup and less noodles, and emphasizes the sour and spicy flavor.What is meant by "boiling and spreading" is that the noodles must be hot and sticky, and the soup must be rich, which is the characteristic of this type of noodle.Qishan noodles are a high-carbohydrate, high-fat food that is characteristic of the local area.Souse noodles have a great influence on the lives of people in the Guanzhou region. Whether it's weddings, funerals, festivals, elderly birthdays, or children's birthdays, souse noodles are indispensable.In the Guanzhou region, when people hold weddings, funerals, celebrate festivals, have birthdays, or celebrate children's birthdays, they usually serve two meals, which are breakfast and lunch. Breakfast is usually souse noodles.History and CultureIn ancient times, the Zhou people migrated from Bin (in the area of ​​present-day Shaanxi's Bin and Xunyi counties) to Zhouyuan (present-day Shaanxi's Qishan County) on the banks of the Wei River, and lived and prospered.

Later, there was a dragon in the Wei River that caused trouble, and there were three years of drought, and the people were miserable.

The Zhou people could not bear to leave their homes, which had been developed for generations, and they stood up to fight back, and after seven days of fighting, they killed the dragon, and the hungry people celebrated their victory by eating the rice and dragon together, and found it very delicious.So, in the following celebrations, they used pigs instead of the dragon and rice.Later, it was extended to other festivals and sacrifices.This souse noodles also spread, and its making method was also passed down and developed.Making MethodThe most important thing about souse noodles is the soup, which is the soul of souse noodles. Local people call the soup "souse soup".

Souse soup is divided into two types, meat souse and vegetable souse, and meat souse is the most common.

The main ingredients for making soup areMeat souse:Choose pork with a high fat content and a lot of lean meat. The ratio of lean to fat should be 7:3.Cut the pork into small pieces, and the pieces should be thin.Fry in a hot pot, but the pot should not be too hot. Keep stirring and frying, and the heat should not be too high or too low.

About three mature, add a certain amount of ginger juice, to remove the fishy smell, and then add a certain amount of salt.

When the pork is about 70% cooked, add vinegar and stir-fry, and when it is 80% cooked, add soy sauce.Add peppercorns,and other seasonings (of course, you can also add other suitable seasonings), and when it is 90% cooked, add chili powder and stir, and then simmer for a while.Add about three mature ginger, stir-fry to remove the fishy smell, then add a suitable amount of iodized salt.During this process, you need to carefully control the heat and time.The heat should not be too high, otherwise the meat may be overcooked or burnt, and the chili powder will be burnt, which will affect the color of the soup;If the heat is not enough, the meat will not be cooked, and the fishy smell will not be removed, and the spicy flavor will be too strong.Only by controlling the heat, the meat will be fresh, tender, and spicy, and the oil will be red and translucent, instead of being very spicy.This is the basic method of making meat souse.Soup making methodWood ear mushrooms, after soaking in warm water, cut into small pieces, and use it later.Tofu, cut into thin slices, and fry in hot oil, until golden brown, then cut into small rhombus shapes, and use it later.

Different regions' noodle photos

Different regions' noodle photos (13 photos)

Eggs, fried into egg skin, cut into small rhombus shapes, and use it later.Yellow vegetables（Chinese cabbage), after soaking in warm water, cut into about 1 cm pieces, and use it later.

Bamboo shoots

and leaves.

，and then add

MSG,soy sauce,

salt, and especially chili oil.The finished noodles are white with a hint of red, red with a hint of fragrance, bright red, fragrant, thin and fine, smooth and soft, tender and delicate, cool and refreshing, and very delicious.The key to souse noodles is the soup, and the soup is very important.

The above is the basic method of making souse noodles. To make authentic souse noodles, you need to pay attention to many details, especially when making meat souse and soup.CarrotsCut into small pieces.If the meat sauce is just cooked, stir-fry it directly in the pot for the best results.Alternatively, heat the pot with a suitable amount of sauce first, then pour in the carrot shreds, stir-fry over high heat, and add iodized salt.When partially cooked, simmer over low heat, while constantly stirring, until the moisture in the pot is evaporated, then add flavor enhancers such as MSG and Sichuan peppercorns.Adjust the ratio of sauce and ingredients according to the heat of the pot and the ingredients.Noodles have traditional methods.Hand-made noodlesAnd machine-made noodles: Hand-made noodles should be tough and elastic, with a glossy appearance when boiled.Usually, the dough is prepared first, kneaded into a ball, covered with a damp cloth, and allowed to rest for five to six hours before rolling, which makes the noodles tough and easy to roll thin and cut into small pieces. They have a glossy appearance when boiled.Machine-made noodles are often used when there are many people, such as weddings and funerals, saving labor and time.

Soup preparation

Choose an iron pot, add water, boil over high heat, add the meat sauce, then bring the water to a boil.Then add the prepared wood ear mushrooms, eggs, and green vegetables, and season as needed. Bring to a boil over high heat, then add the vegetable broth.The soup should be bright red, fresh, and vibrant in color.The soup's flavor can be adjusted according to taste, but it is important to maintain the basic flavors of sour, spicy, and fresh.Pour the hot soup over the freshly cooked noodles to create a delicious and flavorful bowl of meat sauce noodles.Soup preparation is the key to meat sauce noodles. As the saying goes, "one bowl of noodles, seven parts soup," and soup is very important.

The above is the basic method for making meat sauce noodles. To make authentic meat sauce noodles, pay attention to many details.Stir-frying meatIs especially important when making the sauce.，Other places in the Guanzhong region also have their own flavors.， ，

Spicy food

Introduction

， “ ” “ ” “ ”， （ ）， （ ）， （ ）“ ”（ ）Guanzhong people call it "ma shi" or "cat ears".Made with buckwheat noodles.，Primarily found in Shaanxi, Gansu, and Shanxi.

History and culture

， ， ， ：“ ， ， ， ”， ，， ，

Method of preparation

1) ， ， ；

2) 1cm ， 1cm ， ；

3)

4) ， ， ， ，A slightly rough wooden board is easy to shape.

5) “ ”

6) ，Peanuts， ；

Delicious spicy food

Delicious spicy food

7)Tomatoes， ， ，Green vegetablesAnd seasonings.

8) ， ， ， ，

（ ）， ， （ ）

Potato shreds

Introduction

， ， “ ” “ ”， “ ”Potato shreds are one type of "cao jia" (vegetable dumplings).Potato shreds are actuallyPotatoes， ，Potato stripsMade from.， ，

， ， ， ， ，Red bell peppersWith a fresh and fragrant flavor.，

History and culture

， ， ，

Method of preparation

， ，， ， ， ，， ，Scallion oil，，，