1, Qishan handmade noodles \x0d\ local snacks, Guanzhong, Shaanxi, mainly Qishan. There are eight acres of ditches in the north of Qishan County, and villagers can roll dough on the land since the Western Zhou Dynasty. Mix wheat flour, knead it into dough, stir-fry it in a hot pot, tear it into small pieces, roll it into thin slices on the table and steam it in a cage. Each slice is the same size as the blown cake, cut into noodles with a knife, add oil, pepper and salt vinegar, and mix well to serve. \x0d\ Handmade dough tastes soft and tender, and is also good at sour, spicy and fragrant. People who like pasta in the north like Qishan handmade dough \x0d\ x0d \ 2. Qishan noodles with minced meat \ x0d \ This way of eating has a certain origin with history. According to legend, when Xibo Hou Jichang lived in Xiqiao, there was a dragon in the Weihe River, which often made waves. One day, Ji Chang was hunting dragons in Weishui. \x0d\ Ji Chang loves the people and wants to share joys and sorrows with the people. I ordered my subordinates to peel the dragon, chop its meat into pieces and add seasoning to make it smell fragrant and strong. Take a bite from a cauldron in the ancestral temple, mix the soup with boiling water, and pour the minced meat of the dragon into the soup pot. The soup will be delicious soon. Cook the noodles in another pot, scoop them into a bowl and add the soup. Few people have meat. In order to let more people enjoy the delicious dragon meat, Ji Chang ordered the chef to serve more soup and less noodles, so that many people could eat it. Because of its delicious taste, minced meat noodles are deeply loved by people in Guanzhong, Shaanxi Province. The present Qishan noodles with minced meat are improved on the basis of traditional flavor. \x0d\ SAO Zi: There is no dragon meat, so we have to change it to pork. Cut diced meat the size of a fingernail on a chopping board, add rapeseed oil to a hot pan until the oil is cooked, pour pork into the oil pan, and add salt and aniseed after the oil in the meat is removed. Simmer the meat a little, add more vinegar, add Chili noodles and warm it slowly. This is called _ SAO Zi. \x0d\ noodles: Guanzhong has been rich in wheat since ancient times. The loess soil layer is deep, rich in water and fertile, and it is also in the north. Wheat grows for a long time and flour quality is high. Qinchuan, 800 Li, is the hometown of agricultural civilization in China. Pasta is the main symbol of agricultural civilization and the main diet of people in agricultural civilized countries, and noodles are the best in Guanzhong pasta. Rolling noodles are from Shaanxi, which should be the stunt of women in Guanzhong cooking. Scoop out the stirred wheat flour from the casserole and stir it evenly in the casserole. Knead, knead, knead until the dough is soft as mud, put it on a pear wood chopping board, take out a slender and smooth jujube rolling pin, and slowly roll it, roll it, roll it, roll it again, and the dough becomes a paper-like dough piece on the pear wood chopping board like magic. A steel knife as big as a cattail leaf fan is held in a woman's delicate and crisp hand, and a rolling pin rolls along the dough like a ruler. The knife sticks to the rolling pin and cuts quickly. After a while, a large piece of dough was cut into noodles. The noodles cut by a good woman are as thin as paper and silk, which is a severe test for a peasant woman to cook. \x0d\ Vegetables: Tofu, radish, potatoes, beans, garlic sprouts, green onions, day lilies, kelp, Chinese cabbage and vegetables grown in the ground can all be used as the bottom dishes of minced meat noodles, but garlic sprouts and leeks are essential. The vegetables should be chopped, and they are delicious only when they are broken. The more broken, the more delicate, the more beautiful and the most jealous. White tofu, green leeks and garlic seedlings, carrots, and day lilies are colorful. Chopped vegetables are also cooked in clear oil. There is a reason why Guanzhong people eat noodles called "_" instead of fried noodles. When cooking, the fire is big and fast, while when cooking, the fire is slow and gentle. The heat is different, the technology is different and the taste is different. The bottom dish enters the soup pot and sinks to the bottom of the pot, which is called the bottom dish. \x0d\ Dried vegetables: Dried vegetables with minced meat on Qishan noodles are limited to leeks and garlic seedlings. It is visually green and tastes fresh. Chop leeks or garlic sprouts into shreds, but also cut into large pieces. Fried eggs into pancakes, cut into small squares, and put them in leeks and garlic seedlings, which is called floating vegetables. Dried vegetables are put into the soup pot and naturally float on it. \x0d\ oil pepper: the oil must be clear oil squeezed from rape; Pepper must be a long-term pepper in Guanzhong, roasted with hot pot and pounded into noodles with stone pot. Cooked clear oil is poured on Chili noodles, which is called "oily" by fellow villagers. Put more oil and less pepper. \x0d\ soup: a little old vinegar. Add clear oil to the wok. When the oil is ripe, pour the old vinegar into the oil pan and then add the boiling water. Add salt to adjust vinegar, and vinegar must be prominent. Add Sao seeds to the soup, bottom vegetables to the soup, vegetable floating soup, and oil seeds to the soup. Red is pepper, green is pickle, yellow is oil, and colored is bottom dish. \x0d\ The cooked noodles are picked up with two chopsticks, and only a few noodles are needed. The soup is poured into the noodles. \x0d\ The flavor of pure Qishan minced meat noodles can be summarized in nine words: sour and spicy, smooth and fried. \x0d\ Fifteen miles north of Qishan County, there is Zhougong Temple. There is a village called "Northland" near Zhougong Temple, where Qishan noodles with minced meat are located. The villagers have inherited the ancestral tradition for thousands of years, and they are best at being ashamed. At present, the "Qishan Folk Village" in the north is well-known in Guanzhong, and the "noodle customers" who admire Qishan noodles are in an endless stream all day. \x0d\ x0d \ 3。 Guo kui \ x0d \ Guo kui is called "dry food" in Guanzhong, and it can be divided into "starting noodles" and "dead noodles" according to whether its noodles are fermented or not. Fermented noodles are dough, and those that are not fermented are dead noodles. \x0d\ Guo Kui is dry food, which is of course resistant to storage and will not deteriorate for a long time, so it is suitable for long-distance travel. On the other hand, because flour is fermented and easy to digest, it is more popular with villagers. \x0d\ Yeast is added to the mixed wheat flour, which is called "dough fermentation" after fermentation; The fermentation process is called "fermentation" After the dough is made, put it on the chopping board and knead it, add spices such as pepper and fennel, press it with a big thick stick until it is soft as mud, then tear it into small dough, roll it out with a short rolling pin and bake it in a big and deep iron pot. Firewood doesn't need coal or chopping. It only uses wheat straw. The straw burned slowly in a hurry. Burning the pot helmet must be slow, urgent, urgent, fast and hard, and the pot helmet will burn; Slow fire, crispy pot helmet, special flavor of noodles mixed with seasoning, which makes people drool. The helmet is half a circle thick \x0d\ looks like a pot cover. "Top Ten Monsters in Shaanxi, with a pot helmet like a pot cover". Cut it into pieces with a knife when eating. It is common for villagers to carry firewood and a cloth bag with a pot helmet inside in Qinling Mountains. Guo Kui is very hard and thick. When eating, gnash your teeth and bite hard, which is very hard and often keeps your eyes open. Therefore, the country people are also called "open eyes Guo Kui". Chew a few "open your eyes" and drink a few mouthfuls of mountain spring water. Guo kui is hard and hunger-resistant, and dozens of miles of rugged mountain roads, with a hundred heads and ten pounds of firewood, are carried home by men. \x0d\ When studying agriculture, village cadres led some members to learn advanced experience in Xiyang County, Shanxi Province, carrying White and Huang Liang's "An Eye-opener". While wandering around Dazhai Village, the fellow villagers in Guanzhong gnawed at the "open-eyed pot helmet". The poor middle peasants in Dazhai, who gnawed at Wowotou all the year round, were envious and said, "Why did you come here to study?" The villagers in Guanzhong are very embarrassed. When Chen Yonggui was the deputy prime minister of the State Council, he rudely criticized Shaanxi people and said, "Qinchuan has raised 21 million lazy people in 800 miles." When I was in a foreign country, I often chewed on my fellow villagers who had opened their eyes, and I was ashamed of it for many years. When I was at school, my teacher often told us a boring story. The teacher said that a village in Guanzhong was lazy, knew nothing and certainly couldn't cook. He usually depends on his wife for everything. Once, my daughter-in-law was going to live at her parents' house. When she left, she was afraid that no one would cook for the man. When the man was hungry, she branded a big pot helmet and hung it around the man's neck with a rope. She has the final say and will go home when the helmet is ready. Unexpectedly, men are too lazy to be strong. If you are hungry, lower your head and chew a few mouthfuls of Guo kui. After a long time, Guo Kui finished eating the first half, and the man was too lazy to lower his head to chew the second half. Daughter-in-law estimated that Guo Kui was almost finished, so she hurried back from her family. Unexpectedly, the man had starved to death before Guo Kui finished eating. \x0d\ This story must be a little exaggerated, but it was very popular at that time to educate people to be hardworking. And because it has something to do with Open Your Eyes, I firmly remember it. \x0d\ 4。 There is a \x0d\ of noodles in Guanzhong, which is called "board face". \x0d\ The face is soft. After waking up, roll it out slightly, cut it into wide strips with a knife, sprinkle corn flour on the pear wood chopping board, and toss it while tearing it. The face is as wide as a belt, thick and long. One noodle has two sides, put it in a boiling pot, fry a handful of spinach in it, and fish it into a warm water basin after the noodles are cooked. \x0d\ A big bowl with salt, vinegar and Chili noodles. The red pepper shines, and the yellow oil shines. Pick a thick and long flat noodle in a bowl and dip it in the seasoning. It's beautiful. Acetic acid, Chili pepper, oil, white, gluten, one face is two, two faces are four. A good man can eat three bowls of noodles. \x0d\ After eating three or two noodles, my forehead was sweating, my lips were dripping hot, and I drank a bowl of noodle soup, which was original and my stomach swelled very comfortably. When I left, I couldn't help praising it: "Hey!"