Xifu vinegar powder is delicious, sour and spicy. In fact, it is made of vinegar residue mixed with wheat flour. Steamed with fire, the steamed dough tastes soft, and the entrance is like a "cloud made of a bowl of noodles"; Baked with slow fire, the unique flavor is baked, and the mature aroma of wheat is emitted after baking; If fragrant bacon is added to the gravy, it becomes the PLUS version of the dough-barbecue dough.
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▲ Baoji's roasted meat noodles, large pieces of meat, the northwest people are real! Photography/Chen Cang knows the fire
But what Baoji people like best is the rolling pin which originated from Qishan.
Qishan handmade noodles, as one of the four Hua Dan of Shaanxi rice noodles, originally had a unique name. The word "rolling" illustrates its practice and characteristics-compared with other places, noodles or rice paste are mixed into paste and steamed in a steamer; Roll the dough into noodles first, and then steam it. Before steaming, it should be pressed into an oval shape with a rolling pin, so that the taste is hard, tough and chewy.
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▲ Slice the dough. Photography/Chen Cang knows the fire
People in Baoji eat handmade noodles and have reached the realm of "follow one's inclinations". Simple three ingredients: salt water, Qishan balsamic vinegar brewed with pure grain, and oil chili pepper made from Qin pepper noodles, which is salty and sour, and leaves fragrance in lips and teeth; Plus the fiber left by washing your face, boiled into chicken-shaped gluten, full of sauce. Many people eat dough for this kind of gluten.
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▲ Face-to-face wallet, people with "big staple food province", the intake of carbon water is terrible. Photography/Chen Cang knows the fire
A more ruthless way to eat is the combination of "staple food+staple food"-a hot sandwich freshly baked, crispy in taste, full of gluten in the dough, and a lot of seasonings, which is by no means worse than a meat sandwich! In the process of eating, soup oozes from steamed bread, making the crust soft, forming a state of "soft and hard combination", showing Shaanxi's demeanor as a "major staple food province".
Rolling noodles eat more food. The most common ones are glutinous rice cake mash or egg mash. The hot and sour dough complements the aroma of wine. Or steamed bean curd, bean paste, or even a dish box for breakfast are all routine operations of Xifu people.
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▲ glutinous rice cake must have a dough. Photography/Chen Cang knows the fire
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Cold noodles with sesame sauce? Beijingers are ecstatic!
As the capital of a province and the ancient capital of the 13th Dynasty, Xi 'an has a strong tolerance for cold rice noodles-four "masters of cold rice noodles" can be seen everywhere in Xi 'an, but when it comes to cold rice noodles originated in Xi 'an, the most representative one is cold rice noodles.
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▲ A bowl of cold rice noodles like a pyramid. Photography/Geothermal Map/Tuchong Creativity
Cold noodles with sesame sauce, sometimes called "plug skin", is said to have similar pronunciations of "cool" and "plug" in northwest dialect. In rural Shaanxi, cold rice noodles steamed with wheat flour are generally called stuffing skin, and the eating method and practice are similar to rice skin. In Xi 'an Anhui, besides vinegar, salt and oil, sesame sauce is also put, so Huifang's cold rice noodles are called sesame sauce cold rice noodles.
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▲ For Xi 'an, cold rice noodles are not only a snack, but also a promising industry. Photography/Geothermal Map/Tuchong Creativity
The stuffing is characterized by no gluten washing-most cold noodles are made of mixed dough and washed (rua) noodles. The washed starch is the raw material of cold noodles, while the gelatinous dough that becomes sticky after slimming is the remaining gluten (raw gluten). By reducing the number of rua noodles, the cold noodles made are thick, full of flavor and even have the aroma of wheat.
The soul of cold noodles with sesame sauce is in sesame sauce, just like the "cold noodles with sesame sauce" that Beijing people like to eat. Noodles are just accessories to satisfy hunger, and sesame sauce is the core to smooth taste buds. The sesame sauce in Beijing is better than pure sesame sauce, with light brown color, bitter taste and small sesame oil, which is as thick as the Forbidden City. Xi 'an's sesame sauce is cold and tolerant, and more than a dozen seasonings add flavor to sesame sauce, which is as fresh as Chang 'an.
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▲ Half is cold rice noodles and half is sprinkled with peppers. Photography/Geothermal Map/Tuchong Creativity
An authentic cold-skin sesame sauce has a sufficient amount of sesame sauce, the fermented skin is soft, waxy and smooth, and the seasoning of oil, salt, sauce and vinegar is just right. Many people even eat cold rice noodles or even swallow soup, and then dip a piece of preserved beef steamed stuffed bun in the sesame sauce left at the bottom of the bowl. Crispy and mellow, meat and wheat, wax sauce and sesame sauce are intertwined at this moment.
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The north and the south compete for sweetness and saltiness, and Shaanxi people are divided into meters.
Rice skin is the "Qinling Mountain" in the catering industry-it connects the north and the south by itself, takes rice as raw material and noodles as the form, and solves the dispute of "South Rice North". The two most famous "cold rice noodles" are Qin Zhen rice skin at the northern foot of Qinling Mountains and Hanzhong rice skin at the southern slope of Qinling Mountains.
Qin Gui's Piqu Chang 'an.
"The face of Ganzhou Guokui Qishan is the skin of Qin Zhen around Chang 'an", and the excellent Qin Zhen rice skin, like a smooth rice paper, is famous for its "white, thin, light, soft, soft and fragrant".
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▲ Qin Zhen rice skin. Photography/Chen Cang knows the fire
Taomi is like big waves washing sand. Soak the indica rice for 30 minutes, take it out and leave it for about 10 hour. Grind it into flour with a stone mill. The secret of making rice slurry is to slowly add water and stir it into rice slurry. Steaming rice skin is like making rice paper. Smooth it carefully and steam it over high heat. Each piece should be lightly smeared with vegetable oil. Cutting rice skin is just like cutting hemp with a sharp knife, and there is a special cutter and cutting method-straw cutter, which is nearly 1 meter long, and it must be dexterous to cut cleanly.
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▲ Spreading rice pulp is just like making rice paper. It must be carefully smoothed and not wrinkled. Photography/Chen Cang knows the fire
Qin Zhen rice skin seasoning is exquisite, no soy sauce, less vinegar, tender bean sprouts, celery, scalding with boiling water, and finally, whether it is good or not depends on pepper! First of all, use more than a dozen ingredients as seasoning, and roast peppers with low fire. In the proportion of five catties of oil to one catty of pepper, pour the oil into the pepper three times, and finally stir it with vinegar and polish it with white sugar, so that the sour, alcoholic, red and thick oil chili pepper can be finished.
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▲ Qin Zhen rice skin is not watered with pepper water, but dipped with pepper. Graphics/network
When dipping in Chili oil, take a pinch of cold rice noodles and put them in a Chili bowl. After adjustment, the white is red, the red is fragrant, the thin is thin, the soft is tender, and the cool is cold. Together with a small sesame cake and a bowl of porridge in Qin Zhen, it becomes a special edition of "Sanqin Package" in Qin Zhen.