Introduction of Hanzhong rice noodles
Hanzhong rice noodle is a famous specialty snack in Hanzhong area of southern Shaanxi. Legend began in Qin and Han Dynasties. Generally, rice is soaked and ground into rice slurry, steamed into thin skin in a cage, smeared with rapeseed oil while it is hot, cut into strips, and seasoned with Chili oil, monosodium glutamate, refined salt, vinegar, soy sauce, garlic paste, etc. according to personal taste. You can eat it after mixing well (local hot food is called hot skin), or you can put it in a ventilated place and cool it before cold noodles (local cold noodles or cold noodles). Side dishes (bedding) mainly include bean sprouts, shredded potatoes, celery, spinach and other seasonal vegetables, with soft and spicy taste. You can also dry and fry it when you don't need to eat it right away. There are also ways to eat, such as stewing and frying. Hanzhong dough is generally made of rice pulp, and occasionally it is blended with flour (locally called "dough") or mixed with other starch in rice pulp and dough. Those who don't emphasize "flour dough" are all made of rice pulp.