Qingyang, a holy land of beautiful scenery and delicious food, where you can not only feel the beautiful pictures with northwest characteristics, but also taste delicious food.

Qingyang cuisine

yellow wheat steamed bun

The rice-flour steamed bun is one of the most complicated processes in making pasta in Huachi County, which requires about nine processes: scalding fresh yellow rice with boiling water, stirring constantly until it is cooled, and taking it out, which is called "paste rice"; Dry the surface water and stir-fry the rice until it is fragrant (or stir-fry the flour after grinding); Grinding fried rice to obtain rice flour; Sprinkle a small amount of rice flour in the boiling water pot to make it into thin rice slurry, commonly known as "flour paste"; Boil rice flour into hard dough with a rolling noodle, and put the hard dough in a hot pot or kang for about 8 to 12 hours to make it sweet, commonly known as "dough"; Remove the dough, cool down slightly, add yeast to keep warm, and ferment for 5 to 11 hours (depending on the temperature), which is called "dough-raising"; After the dough is raised, add proper amount of grey water or alkaline water and mix evenly, and let it cool in the air, which can be put aside for a long time; When in use, the cold dough is made into dough, and steamed in a cage for 31 minutes to form a rice flour bun. This is the most distinctive local flavor pasta, which is golden and tender, rich in flavor, sweet in mouth and memorable after eating.

stewed lamb in Huan county

Lamb is a famous traditional local flavor. It is fresh, tender and delicious. Every year from beginning of spring to Duanyang Festival, it is the best season to eat lamb. There are many ways to cook lamb, especially stewed and steamed. Stewed lamb is golden red in color, tender and fragrant, and delicious. When making, choose a good month-old fat lamb, slaughter and gut it, remove its internal organs, feet and feet, soak it and wash it, and cut it into small pieces; Then use boiling clear oil (vegetable oil) to fry the dried peppers cut into strips, then take them out, and then stir-fry the meat pieces in the pot; Then add ginger, pepper, pepper, salt and other condiments, and add a proper amount of soup (it is appropriate to dry the rotten soup); When the stew is almost cooked, add chopped green onion and monosodium glutamate, and stew with warm fire until cooked; When eating, you need to prepare another plate of coriander and garlic to help you eat. Steamed lamb is golden in color and delicious. When steaming, it is still to cut the slaughtered and washed lamb into small pieces, and then add ginger powder, pepper noodles and a little spices such as fragrant and chopped green onion. Before steaming, lamb should be soaked in clear water for one hour before it can be put into the cage; After steaming, add chopped green onion and monosodium glutamate to mix and serve.

Zhenyuan sugar cake

Zhenyuan sugar cake is deep red in color, thin and crisp in skin, and tastes sweet and delicious. The method of sugar oil cake is to mix lard into fermented wheat dough, then add some honey or brown sugar appropriately, then knead the dough evenly repeatedly, then roll it into fist-sized dough pieces, roll it into small flour cakes, make a round hole in the middle with a rolling pin, and fry it in a clear oil pan.

ten bowls in Huan county

ten bowls of seats in Huan county. In Huan County, there is an authentic food called "Ten Bowls", also known as Ten Scenes and Ten Bowls, all of which are made of local ingredients, and the soup base is cooked with local chicken soup, which is delicious and unforgettable. The dishes in the top ten bowls include four bowls of meat, two bowls of meatballs, two bowls of crispy meat and two bowls of tofu. Four bowls of meat, also called "four pillars", are the main dishes of the banquet, which are mostly processed with pork. Below the bowl is minced meat, and the flaky fat is neatly placed on it. Crispy meat and meatballs are processed with pure lean pork or mutton, and can also be mixed with potato and radish to enhance the taste. Crispy meat and meatballs are generally steamed. Crispy meat is processed into a parallelogram and meatballs are processed into spheres. Tofu is pushed by a stone mill and ordered by hand. At the bottom of crispy meat, meatballs and tofu are local vegetables such as dried cabbage, day lily and dried radish. The processing method of these dishes is very unique. Dry cabbage is to put local fresh Chinese cabbage on a rough board, rub it by hand, lose moisture, and dry it in the shade in a dark place. The dried cabbage processed in this way has bright green color, less chlorophyll loss, rich nutrition and unique flavor. Whether in the country or in the city, everyone likes to eat. This is also a dehydrated vegetable originally created by my hometown folks. Day lily, a fresh vegetable in bud, steamed in hot pot and dried in the sun, is the most famous specialty in Qingyang. Dried radish is made of local green radish, cut into strips or sheets and dried in the sun. Unique raw materials and unique processing methods have made the "Top Ten Bowls" unique flavor, which has also become the secret of the "Top Ten Bowls" surviving through vicissitudes.

The "Top Ten Bowls" are not casually placed on the table, but they have their own particular attention. The direction near the meatballs is the upper seat (the sky), and the direction near the crispy meat is the lower seat (the ground): the meatballs (pork, radish, scallion meatballs with dried cabbage under them) are sweet and round, and the number of meatballs per seat is equal to the number of diners, that is, each person can only eat one meatball. The old man said that if there is a red and white wedding banquet, There is also a joke in the local area that someone refuses to pay the money because his meatballs are eaten by others. In short, it is very particular; Crispy meat (egg crisp meat with dried cabbage under it) takes its place; Four pillars (four bowls of white meat with radishes under them) are etiquette and shame. Among them, the red pillars and the white pillars are different in color. The red pillars are generally colored with red, which represents happiness and auspiciousness, while the white ones are not. Therefore, according to the color of the pillars, you can know whether this family is living a white or red thing; A bowl of ribs and a bowl of chicken, taking the bone of loyalty and filial piety; Two bowls of porridge (porridge is actually day lily with vermicelli) to take honor and disgrace.

clear-soup mutton

Qingyang clear-soup mutton pays attention to meat, fat and fresh soup, with fresh mutton as the base material. The sheep is a native Longdong black goat and milk sheep in Qingyang, and the soup is made from chicken marrow and sheep bones. The practice is to first put the washed mutton into a clean water pot and cook it with warm water. After the water boils and the mutton foams, remove the foam with a colander, and then add ginger and radish slices to remove the smell. After the mutton is cooked, add salt and cook for ten minutes; Remove the mutton, remove the bones, cut it into thin slices, cut the liver, blood slices and sheep belly into filaments, and put it alone; Add coriander, ginger powder, chili pepper, chopped green onion, garlic and other seasonings. When eating, the steamed buns or pot helmets are broken and soaked in a steaming mutton bowl, and the chili pepper floats with the oil flowers, and the fragrance is overflowing.

oatmeal is soft

oat flour is soft. The production method is to put oats in a boiling pot, boil them for three times, take them out to dry, grind them into flour, stir them into balls or cakes with water, steam them in a cage, cool them slightly after taking them out, cut them into thin slices and serve them with seasonings. Because it is soft and delicious, it is well received by eaters. Now, it has boarded the elegant hall and star-rated hotels and become a delicious food for people to entertain guests.

Zhenyuan old seat

Zhenyuan old seat. Wendao Town has a good flavor, and there are thirteen flowers in nine bowls. In the Han Dynasty, the jade banquet was handed down by the court because of the splendor of Yuanzhou people. Day lily is fragrant and blooming, and the original bud of tribute town in Ming and Qing Dynasties. If you teach Peng Zu to hold a public opinion, Longdong chef Zhenyuan Wa. Zhang Wei's poem "Nine Bowls and Thirteen Flowers in the Original Seats of Pinzhen Town" praised the original seats of Qingyang Food Town. In Qingyang, Zhenyuan Laoxi has a long history, unique style and profound culture and etiquette. Nowadays, Zhenyuan Laoxi has been listed as a municipal intangible cultural heritage and has become a unique landscape in Qingyang culture. It is said that the traditional banquet in Zhenyuan originated from the court dishes of the Han and Wei Dynasties. Xu Li, a minister of the Ming Dynasty (a native of Zhenyuan, Qingyang City), brought back the operation technology of the banquet from the court and taught it to the local people, which further influenced and changed the eating habits here and formed a food culture different from other places in Zhenyuan. Zhenyuan old banquet is a concentrated reflection of China Confucian culture in "eating" and "traveling". The main forms are "seventeen countries go to dinner", "thirteen flowers" and "perfect", among which "thirteen flowers" are more common in general occasions of "passing things", with thirteen big dishes as the main ones, eight small dishes as the auxiliary ones, steamed bread served four times and served seventeen times. Serve first, each time a big dish is served, then a small dish is served, eight times each, commonly known as "wind stirring snow" The process of sitting at the table is also exquisite. The tables and chairs are the Eight Immortals table, with eight people on one seat. These are the two most distinguished positions. There are plaques, pens and calligraphy hanging behind the table, which means four happiness and good luck. When all the dishes are served, the honorable person moves the chopsticks first, and then the others move the chopsticks. When pouring wine, it is not a slip of the circle, but first left and then right, then left and then right. The whole process of sitting at the table is the complete embodiment of Chinese culture in catering etiquette. According to literature records, at least in the Zhou Dynasty, China's catering etiquette has formed a fairly perfect system. Up to now, although some red tape has been improved, the etiquette and culture embodied by Zhenyuan's old banquet are still a window to witness the appearance of a big country, a state of etiquette and a place of civilization.