The city of Moxi is located in the central region of Henan, Shanxi, and Shaanxi provinces, and is a major town in Henan. It is located east of the ancient capital of Luoyang, south of the Vohuo Mountains, and west of the ancient city of Xi'an. It is a transportation and economic center in the three provinces.

FeaturesSnacksSpicy Beef Noodles, LingbaoLambSoup, Yima Stone Cake, Yima Water FlowerHandSugarCake, Yima Vinegar Egg, Zong Gao, OilCake,CarpBaked Cake

LingbaoLamb Soup

Introduction

Lingbao lamb soup is a classic Han ethnic snack in Lingbao, Henan.Lamb soup is popular throughout Lingbao, Henan, and almost everyone has eaten lamb soup.Lamb soup is not only a food in Lingbao, but also a culture, and an inseparable emotion for the people of Lingbao.The history of Lingbao lamb soup is difficult to determine, but its history is long and deep.

Making

1. Choose bones: To make "Lingbao Lamb Soup", you need to choose fresh lamb bones, usually about half of the spinal and leg bones, with at least 10 kg of bones per pot, and no more than 20 kg.2. Break the bones: Wash the lamb bones thoroughly and break the leg bones, and the bones will be exposed.3. Soak the bones: Soak the lamb bones in water to removebloodand dirt.Soak for 12 hours in spring, 24 hours in winter, and 6 hours in summer.4. Boil the bones: Put the soaked lamb bones into a pot with boiling water, and boil for about 15 minutes, then remove and drain.5. Cook the bones: Put 100 kg of water into a 150 kg pot, bring to a boil, then add the boiled lamb bones, and cook for about 3 hours. When the soup reaches about 50 kg, the lamb soup is already quite thick. At this time, you can add some more water.6. Add ingredients: Add freshlamb brain1 kg (the ratio of lamb brain to lamb bones is usually 1/10) into the cooked lamb soup, cook for about 10 minutes.7. Cook the meat: Put the lamb pieces (the ratio of lamb to bones is usually 1:1) into the cooked lamb soup, cook over medium heat for about 30 minutes, then cook over high heat for another 30 minutes.With the careful cooking of these seven steps, "Lingbao Lamb Soup" is complete.At this time, the soup is white and snowy, with a strong aroma, and a delicious taste.

Lingbao Spicy Beef Noodles

Introduction

Spicy Beef Noodles are the most famous and delicious snack in Lingbao City.It has a history of over 200 years, with noodles that are 30 cm long and 5 cm wide, similar to a knife.The noodles are made by folding dough into more than 10 layers.After cutting, the noodles are made.Because the cutting method is different, Spicy Beef Noodles are divided into four types: Thin Noodles, with a thickness similar to hanging noodles and thin as a sieve; Wide Noodles, with a width similar to a knife; Flash Noodles, with a width similar to two leeks, which is cut by a knife, and the name is derived from this. Usually sold in the morning, and sold in wide noodles at noon.The main flavor is spicy and sour, with the addition of green onions and other vegetables.MakingSpicy Beef Noodles are made by traditional methods, with hand-cut noodles that are thin and tough.；The ingredients are high-gluten flour, eggs, and water.The dough is made by kneading flour, eggs, and water, and then kneading it repeatedly until the gluten is fully developed. The dough is very soft and then rolled into small balls, and each ball is coated with oil and stacked together, covered with a damp cloth, and rested for 1-2 hours.The ingredients are fresh green onions, salt, and oil.First, wash the fresh green onions and cut them into small pieces.Add the chopped green onions to the flour, eggs, and water, and knead it into a soft dough.Knead the dough for about 20 minutes, until the gluten is fully developed. The dough should be very soft and then rolled into small balls, and each ball is coated with oil and stacked together, covered with a damp cloth, and rested for 1-2 hours.

The ingredients are fresh green onions, salt, and oil.

First, wash the fresh green onions and cut them into small pieces.Add the chopped green onions to the flour, eggs, and water, and knead it into a soft dough.Knead the dough for about 20 minutes, until the gluten is fully developed. The dough should be very soft and then rolled into small balls, and each ball is coated with oil and stacked together, covered with a damp cloth, and rested for 1-2 hours.The ingredients are fresh green onions, salt, and oil.First, wash the fresh green onions and cut them into small pieces.Add the chopped green onions to the flour, eggs, and water, and knead it into a soft dough.Knead the dough for about 20 minutes, until the gluten is fully developed. The dough should be very soft and then rolled into small balls, and each ball is coated with oil and stacked together, covered with a damp cloth, and rested for 1-2 hours.The ingredients are fresh green onions, salt, and oil.

Oil Cake

Introduction

Oil Cake, also known as Oil Cake, is a famous Han ethnic snack in Lingbao, Henan.It is round, with concentric circles, with a golden yellow and shiny appearance, and a crispy and soft texture.The process of making Oil Cake is exquisite, and the main ingredients are flour, pig lard, cotton oil, verdadeira, and salt.The ingredients are fresh green onions, salt, and oil.First, wash the fresh green onions and cut them into small pieces.Add the chopped green onions to the flour, eggs, and water, and knead it into a soft dough.Knead the dough for about 20 minutes, until the gluten is fully developed. The dough should be very soft and then rolled into small balls, and each ball is coated with oil and stacked together, covered with a damp cloth, and rested for 1-2 hours.The ingredients are fresh green onions, salt, and oil.

First, wash the fresh green onions and cut them into small pieces.

Add the chopped green onions to the flour, eggs, and water, and knead it into a soft dough.Knead the dough for about 20 minutes, until the gluten is fully developed. The dough should be very soft and then rolled into small balls, and each ball is coated with oil and stacked together, covered with a damp cloth, and rested for 1-2 hours.The ingredients are fresh green onions, salt, and oil.First, wash the fresh green onions and cut them into small pieces.Add the chopped green onions to the flour, eggs, and water, and knead it into a soft dough.Knead the dough for about 20 minutes, until the gluten is fully developed. The dough should be very soft and then rolled into small balls, and each ball is coated with oil and stacked together, covered with a damp cloth, and rested for 1-2 hours.Mix a small amount of oil, put the dough in, during the baking process, brush a small amount of oil on both sides of the dough with a brush, bake at low heat until the dough is golden yellow.

Dried Duck Eggs

Introduction

Dried Duck Eggs are made by processing and brewing with eggs and yellow wine lees.According to legend, in the late Qing Dynasty, a brewing craftsman from Shaoxing, Zhejiang, passed on this technique to Sanmenxia.It uses strict ingredients and elaborate craftsmanship, resulting in a smooth, tender, red-yellow egg yolk, without hard yolk, with various flavors such as egg flavor, fat flavor, and wine flavor, with a long and delicious taste, and unique flavor.Finished dried eggs should be stored in a cool place, and should be eaten fresh. Add a small amount of fragrant oil when eating, and are a famous local food in western Henan.

Method

Ingredients: freshDuck Eggs120 pieces, using high-qualityGlutinous Rice50 kilograms (cooked glutinous rice), 75 kilograms, 1.5 kilograms of salt, 200 grams of sweet wine and 100 grams of white wine.Method: 1. Choose glutinous rice that is plump, white, odorless, and has few impurities.First wash and soak the glutinous rice in a cylinder with water for 24 hours.

After soaking the glutinous rice, rinse it clean, and pour it into the steamer.After boiling the water in the pot, put it in the steamer, and add the lid when the steam rises from the rice layer.Steam for 10 minutes, and use a small bamboo broom to scrape the rice surface once with hot water to make the rice evenly steamed.Steam for another 15 minutes to make the rice fully cooked.Then, place the steaming bucket on the rice rack, and rinse with water for 2-3 minutes to bring the rice temperature down to about 30 degrees Celsius.2. After rinsing, drain the rice, pour it into the cylinder, add sweet wine and white wine, and mix thoroughly, flatten the rice, and dig a large hole in the middle (the diameter is about 30 cm).Cover the mouth of the cylinder with a clean and dry grass, and wrap the outside with a straw mat.After 22-30 hours, when the wine lees are 3-4 cm deep, remove the insulating straw mat, and pour a small spoonful of wine lees onto the rice surface every 6 hours to fully ferment.After 7 days, mix and evenly distribute the lees, and let it stand for 14 days to make it suitable for use in dried duck eggs.3. Choose fresh duck eggs that meet the quality requirements, wash and dry them.Hold a bamboo slice (13 cm long, 3 cm wide, 0.7 cm thick) and gently tap the egg twice from the larger head, and then tap once from the smaller head, so that the eggshell has slight cracks, but the eggshell membrane does not break.4. The jars used for dried duck eggs have been cleaned and disinfected.When packing eggs, first put a layer of lees at the bottom of the jar, put the broken egg head upwards, and do not pack too tightly, add a second layer of lees, and place the second layer of eggs, and pack one by one, and place a layer of lees on top, and sprinkle with salt.Generally, 120 eggs can be packed in one jar.Then, seal the mouth of the jar with parchment paper, and cover it with a bamboo reed, and tie it tightly with a rope, and store it in the warehouse.Generally, 10 jars in a stack, and put a paper pad on the mouth of the jar, and press the top of the jar with a brick.Generally, it takes about 5 months to make the lees mature.Gongyuan TempleMethodAddCinnamon, 25 grams, cloves, white bark 10 grams, small cumin 25 grams, star anise, shallot, ginger 10 grams each, chili 25 grams, 500 grams of rice wine, 100 grams of sugar.

Yima Stone Dumplings

Introduction

Stone Dumplings, also known as stone-boiled buns.Named for its unique cooking method of placing bean-filled dough on a pot bottom to cook, it has a long history and combines both traditional and primitive production methods, making it a distinctive food in Linhuo and Lushi.Main ingredients are: flour,lard, vegetable oil, salt, spices,Sichuan peppercornsand green onions.Stone-boiled buns have a golden-brown, shiny appearance with a concave edge, resembling a small, oval-shaped bowl. When cut open, they have distinct layers, with a crispy and soft texture, a savory and delicious flavor, and good storage properties.

Method

Ingredients: 500g of flour, 1 egg, appropriate amount of fresh Sichuan peppercorns.Seasonings: cooking oil,sugarandsaltall to appropriate amounts.

Method: 1. Add 50g of oil to the flour and add sugar or salt to taste, along with appropriate amounts of fresh Sichuan peppercorns and 1 egg, and knead repeatedly until the dough is smooth and soft. Then divide into 10 dumpling skins.2. Select a number of smooth small stones, wash and dry, and coat with a small amount of oil. Place them in a deep-sided pot and heat, constantly stir-frying until the stones are hot and smoking. Then, take half of the stones and place them in a separate container for warming.3. Roll out the 10 dumpling skins to a thin layer and spread them evenly on the hot stones in the pot. Then, evenly distribute the warmed stones on top of the dumpling skins. Heat over medium heat for 2-3 minutes until the dumplings are semi-cooked.

Yima Water Flower Sugar Cake

Introduction

Water Flower Sugar Cake is a traditional snack in the city of Sanmenxia, and is known as a unique snack in the western part of Henan.It has a unique shape, is crisp and delicious, with a fragrant and not greasy flavor, and is very popular among the people.The sugar cake is crisp, fragrant and soft, with the aroma of rose.

Historical and Cultural Background

Legend has it that in 1900, the Eight-Nation Alliance invaded Beijing, and Empress Dowager Cixi fled in a hurry. Later, when returning to Beijing, she passed through Shanzhou, which is now the city of Sanmenxia.Nala was a devout Buddhist, known as "Old Buddha", but this "Old Buddha" was not a vegetarian. During her return trip, she ate and drank everywhere, and the local officials who served her well were rewarded with promotion.At that time, the magistrate of Shanzhou learned about this situation. In order to curry favor and gain promotion, he commissioned a skilled chef to carefully make a unique "Water Flower Sugar Cake" for Nala to eat.Nala saw the "flower" and felt delighted.Because Nala had just experienced a chaotic escape and narrowly avoided losing her throne, she was still relieved and her original status and power remained unchanged. When she saw the auspicious sugar cake, she was delighted.Indeed, the sugar cake is delicious and fragrant, with a crisp and soft texture and the aroma of roses. Nala smiled happily.She said to the magistrate of Shanzhou, "I have heard your sincere words, and I will give you a yellow robe for our Buddha, the True Lord."The magistrate of Shanzhou was also greatly favored.After Nala tasted the water flower sugar cake, it became famous and became popular. It is still well-known in the western part of Henan.

Large CampTwisted Noodles

Introduction

Large Camp Twisted Noodles are a unique and traditional Han Chinese snack produced in the village of Daping, Xishan County, Sanmenxia City.It originated in the Qing Dynasty, with a history of several hundred years. The twisted noodles in this area have characteristics such as crispness, crispness, and fragrance.Its unique taste and ingredients.

Historical and Cultural Background

The origin of Large Camp Twisted Noodles is related to a moving legend.According to the villagers, at the end of the Ming Dynasty, there were venomous scorpions rampant in the area of Daping, causing great harm.About half of those bitten by scorpions died.People created a curse on the scorpions, and on the second day of the second month of the lunar calendar, every family would pull long strips of dough and twist them into scorpion tail shapes, then fry them and eat them, which was called "biting the scorpion tail."Over time, this "scorpion tail" evolved into twisted noodles.Therefore, Large Camp Twisted Noodles have the meaning of auspiciousness and good luck.Whenever festivals or weddings, local people always prepare twisted noodles as gifts to guests or as a way to express feelings.

Method

The basic ingredients are fine flour, salt, eggs, and sugar, divided into sweet and savory, all made of hard flour, with characteristics of "fragrant, crisp, and chewy."After the Liberation, Large Camp Twisted Noodles were improved by Chef Cai Yuanqi of the Sanmenxia Food Service Company, and the production technology and ingredient processing were greatly improved, forming a unique "Large Camp Twisted Noodles."

Steamed Rice Cake

Introduction

Steamed Rice Cake is a local snack in Linhuo, which is said to have originated in Shaanxi over 400 years ago.The steamer is a pot with small holes on the bottom, so Steamed Rice Cake is also called "Jing Cake."Steamed rice cake made with clay pot is the best.The main ingredient of steamed rice cake is glutinous rice (traditionally, it is made with No. 1 rice from Wuxi), along withpeanuts(preferably Linhuo Mao Tou peanuts), the ratio is 10 kg of glutinous rice, 3 kg of peanuts, soak the rice, wash, and drain.Steamed rice cake has a good texture, soft and sticky, and a rich flavor, which is a good snack for winter and spring.Historical and Cultural BackgroundSteamed rice cake is not only an old cooking utensil, but also evolved from the "Qi Er Fan" used by the prince of the Zhou Dynasty over 3000 years ago.

Zhou Li·Heavenly Palace records "Qi Er Fan," which is made by adding bean paste to glutinous rice flour and steaming.

The "Qi Er Fan" made in the Qin Dynasty was made by steaming glutinous rice flour with bean pasteਂ,In the Tang Dynasty, "Qi Er Fan" was made by steaming glutinous rice flour with bean pasteਂ.Steamed rice cake has a good texture, soft and sticky, and a rich flavor, which is a good snack for winter and spring.However, the most popular version of steamed rice cake is the one made in Linhuo.The most popular version of steamed rice cake is the one made in Linhuo.However, the most popular version of steamed rice cake is the one made in Linhuo.However, the most popular version of steamed rice cake is the one made in Linhuo.However, the most popular version of steamed rice cake is the one made in Linhuo.However, the most popular version of steamed rice cake is the one made in Linhuo.

However, the most popular version of steamed rice cake is the one made in Linhuo.

However, the most popular version of steamed rice cake is the one made in Linhuo.However, the most popular version of steamed rice cake is the one made in Linhuo.However, the most popular version of steamed rice cake is the one made in Linhuo.However, the most popular version of steamed rice cake is the one made in Linhuo.However, the most popular version of steamed rice cake is the one made in Linhuo.

However, the most popular version of steamed rice cake is the one made in Linhuo.However, the most popular version of steamed rice cake is the one made in Linhuo.However, the most popular version of steamed rice cake is the one made in Linhuo.However, the most popular version of steamed rice cake is the one made in Linhuo.However, the most popular version of steamed rice cake is the one made in Linhuo.However, the most popular version of steamed rice cake is the one made in Linhuo.However, the most popular version of steamed rice cake is the one made in Linhuo.However, the most popular version of steamed rice cake is the one made in Linhuo.However, the most popular version of steamed rice cake is the one made in Linhuo.However, the most popular version of steamed rice cake is the one made in Linhuo.However, the most popular version of steamed rice cake is the one made in Linhuo.However, the most popular version of steamed rice cake is the one made in Linhuo.

Cook with 35 kg of meat broth until boiling, add spices, and then add marinated beef.Beef

Introduction

, produced in Guan Yintang, Shaanxi.The ingredients are strictly selected, and the production method is unique: first, the fresh beef is placed in a pot filled with clear water, along with salt and nitrated water for marination.The marinating time varies depending on the season, but generally, in winter, it takes one month; in summer, it takes 3-4 days; and in spring and autumn, it takes 7-8 days, until the meat is translucent.After marinating, it is put into a pot and boiled, which usually takes 6-7 hours.During the boiling process, appropriate amounts of star anise, cinnamon, white flower, ginger, garlic, and chili are added.The beef is constantly stirred and watched, and the fire is controlled to ensure that the meat is cooked but not broken., has a bright color, a rich fragrance, and a moderate saltiness, with tender and delicious meat.MethodIn the pot, add 25g of fennel, 10g of cinnamon, 10g of white flower, 10g of ginger, 10g of garlic, 25g of chili, 500g of liquor, 100g of sugar, 150g of soy sauce, 50g of red rice wine, and 35kg of broth.After boiling, add the marinated beef.Cook over medium heat for 6 hours or more.

Cook over low heat for more than 6 hours.

Add to the potFennel[25 grams of star anise, 10 grams of white bark, 25 grams of small fennel, 10 grams of cinnamon, 10 grams of scallion knots, 10 grams of ginger blocks, 25 grams of chili], 500 grams of rice wine, 100 grams of white sugarSoy sauce[150 grams] andRed riceJuice 50 grams, use 35 kg of meat broth to boil, add spices, then add the marinated beef.Reduce the heat and cook for 6 hours or more.