2008-9-25 Source: Weinan Daily Let me say a few words.

"Food is the most important thing for the people", with the rise of the concept of pursuing green food, authentic traditional food is increasingly favored by people. In Pucheng today, traditional snacks have become an industry, and shops selling snacks along the street abound. Weinan is famous for its unique flavor, variety and long history.

Raft mantou

Pucheng rafters steamed buns are named after the shape of rafters and have a production history of at least 200 years. Pucheng rafters steamed buns are made of high-quality wheat from Weibei and Robin's unique water quality. They have the characteristics of white skin, crisp outside and tender inside, unbreakable for several days, rich nutrition and sweet taste. Its manufacturing method is unique, no alkali is used when steaming steamed bread, the fermentation degree is strict, and the dough needs to be kneaded repeatedly, so the rafter steamed bread is crisp inside and bright outside, with low water content, easy to carry and resistant to storage. Therefore, it has become a necessary food for people to entertain guests, give gifts to relatives and friends, and travel abroad.

When rafters are used to make steamed buns, kneading and squeezing the dough are very important. It is said that before kneading and shaping, you need to press it eight times with a barbell, big barbell and small barbell. There is a hole in the wall near the chopping board to support the barbell. When pressing the barbell, people sit outside and squeeze the dough with all their strength, over and over again until it becomes soft and smooth. When there is no gap, it can be twisted into long strips and cut into tapered buns. Then, put the big head down on the hot kang, cover it with a quilt, and continue to let the small head down when it is half the height of the original body from bottom to top.

Pucheng rafters steamed buns are chewy, comfortable and delicious even if they are not eaten with vegetables. If they can be served with sweet peppers as a dining table, it is really beautiful. Enough!

Babao chillies

Babao pepper is the most traditional dish in Pucheng. Saying that it is eight treasures is nothing more than a general description of many raw materials. You don't have to have eight kinds of raw materials, more or less. But three things are essential, one is Chili noodles, the other is diced pickles, and the third is diced meat. One spicy, two salty and three fragrant is the root of eight-treasure pepper. Of course, since it is sweet pepper, it will not be so monotonous. Generally, local materials are used, or other raw materials are added due to different seasons, such as soybeans, diced carrots, diced lotus seeds and garlic seedlings. Conditions are better, there are magnolia slices, and even bamboo shoots. In short, the dishes used are crisp. If you put these things in, you really have to count eight kinds, and the colors are red, green, white, yellow and black. It is lively and beautiful, and its taste will be "colorful".

Stir-frying peppers with eight treasures is a seemingly simple job, but there are a lot of stresses to do well and be authentic. The first is material selection. Pepper noodles should use good Qin pepper. It is best for farmers to choose, dry, bake on the kang and grind by hand. Such pepper noodles are very clean and pure, and will not be adulterated. Because a little oil was put in the process of kang, the Chili noodles themselves are spicy and fragrant. In addition, you should choose fat and thin pork belly. If you are too thin, the food will be firewood, and if you are too fat, it will be greasy. As for pickles, you must choose kohlrabi, commonly known as mustard pimple. All three are ready, and other vegetables such as carrots, lotus seeds, young garlic shoots, soybeans and so on. It can be decided according to subjective needs and objective conditions. In short, they should be crispy and chewy. The second is frying, with moderate oil, neither too much nor too little. Eat meat first, then sprinkle with Chili noodles, stir-fry quickly, and master the heat, especially put a lot of Chili noodles, which will be very bitter.

Diruan steamed bun

Soft ground, also known as ground fungi, ground skin, ground vegetables, ground fungi. Growing on cool and humid hillsides and river ditches, it has good color, taste and shape and good taste. As crisp as fungus, but more tender than fungus; For example, vermicelli is soft, but crisper than vermicelli, moist but not stagnant, slippery but not greasy, and has a unique refreshing feeling. There are many ways to eat, such as frying, cold salad, distillation, stew, soup and so on. Soft dumplings are a little soft, tofu (hard), vermicelli, a little onion, all chopped, seasoning salt, pepper powder, raw oil and so on! Pucheng, Shaanxi is famous for its snacks, especially soft steamed buns, which are a must in Pucheng.

Hongmian noodles lehe

Red face (euphemistically called steel wire face) is a lingering memory of Laopucheng people. Especially in the sixties and seventies of last century, the high yield of sweet potato almost became people's daily staple food, and rice could not be separated from it. So people changed their patterns to process sweet potatoes, such as "sweet potato noodles" and "sweet potato steamed rice", the most noteworthy of which is "Lehe" made of sweet potato noodles.

The specific method of sweet potato noodles is to mix sweet potato noodles with water to make a very soft dough, which is just soft enough to be kneaded into the shape of a corn head by hand and placed on a steamer. Steam with strong fire until it is almost cooked, uncover the lid, dip your hands in cold water, quickly put a steamed bun into the round hole of Lehe bed, grab one end of the stick and press down the piston hard, and the sweet potato noodle steamed bun will become a strip of Lehe. Pressed music and noodles can be eaten hot and cold. Generally eaten cold in summer, with refined salt, balsamic vinegar, mustard, garlic juice, sesame sauce, red pepper and so on. In order to make it fragrant and delicious, and relieve summer heat. Winter is mostly hot, and the dishes made of fresh leeks and freshly cut shredded pork are poured on Lehe, which tastes the best; There is also a kind of stir-fry to eat. Add hot oil, onion and ginger to stir-fry the fragrance, add sweet potato noodles and stir-fry it a little. Delicious and memorable.

Noodles Chili

Pepper is a very humble food.

The production method is based on wheat flour and common vegetables such as shredded tofu, shredded auricularia and shredded vermicelli. Put them all into a pot and add seasonings such as salt, monosodium glutamate and garlic slices. Boil in boiling water until half cooked, pour in oil, stir evenly, and steam in a cage to get a thick paste. When eating noodles, you often soak steamed bread with Chili. It is the simplest side dish food. How much can be compared with the hot soup sold on the street.

In fact, noodles and peppers are a way of eating that people came up with in the hard and poor times. It should be said that it is a way of eating because of necessity. In the late 1960s and early 1970s, that "temporary difficult period", such "noodle pepper", was quite popular in the vast rural areas. After the reform and opening up, it has disappeared for some time. At the end of last century and the beginning of this century, suddenly, it appeared quietly. At first, it was in the folk, at the dinner table of ordinary people's homes, and later it entered some hotels and restaurants in the county and entered some VIP banquets. In the past year or two, all hotels in Pucheng County have provided such noodles and peppers to their guests every day, and many individual travelers also want to eat their names. People's reactions are: delicious, interesting and delicious.

Jinxian oil tower

Golden thread oil tower is a traditional precious snack. Its layer is silky, loose but not greasy, and its shape is "like a golden thread, falling like a pine tower", hence the name. Legend has it that it began in the Tang Dynasty and was originally named "Oil Collapse". In the Qing Dynasty, the first-class flour, pig's plate oil and other raw materials were selected, the layers of oil cakes were increased, the cake shape was changed into a tower shape, the frying was changed into steaming, and the name was changed from "oil collapse" to "golden thread oil tower", which became a beautiful spot. When the oil tower is used to steam cooked food in a cage, it is lightly shaken by hand, put on a plate, and served with onion knots, sweet noodle sauce and so on, which has a unique flavor.

Pucheng has many special snacks, such as sweet potato rice, basin mutton and so on. Some have not yet entered the hotel, but are just circulating among the people. I sincerely wish Pucheng snacks can go further and further, so that people all over the country can taste the special food in Weinan.