Hanzhong City, Shaanxi Province, bordering Qinling Mountains in the north, Bashan Mountain in the south and Longnan in the west, is located at the junction of Sichuan, Shaanxi and Gansu provinces. The Hanjiang River, the largest tributary of the Yangtze River, originated in Sri Lanka and twists and turns, nourishing the industrious and simple people of Hanzhong for thousands of years.
Hanzhong is the birthplace of Chinese culture. The climate is warm and suitable, and it is known as the "land of fish and rice". It has been a famous granary since ancient times, especially for planting single-season rice with good quality.
Cold rice noodles, a kind of delicious food originated from the land of Sanqin, are the general names of rolled noodles, rice skins and stuffing skins popular in northern China. Legend has it that it began in the Qin Dynasty and has a history of more than 2,200 years.
The cold rice noodles in Hanzhong are mainly rice skin. In the streets of Hanzhong, there are many restaurants and stalls selling cold noodles, large and small, all year round, and diners are in an endless stream.
Hanzhong people's love for cold rice noodles can be seen. Whether it's a wedding or a funeral, or a variety of celebrations, as long as there is a banquet, there will be cold noodles, and there will be no cold noodles. If that's the case, anyone who has a headache and a bad appetite should have a bowl of spicy and sour cold rice noodles to ensure that they are full of energy and have a strong appetite after eating.
Just like Lanzhou people eat beef noodles and Jiaxing people eat zongzi, they have to eat it every day since childhood. If you travel to Hanzhong, it is a pity not to eat a bowl of authentic Hanzhong cold rice noodles.
Hanzhong cold rice noodles are made of high-quality rice produced by single-season rice in Hanshui River Basin at the southern foot of Qinling Mountains. In particular, the black rice in Yangxian County of Hanzhong is the top grade, and the rice noodle skin made of it is stronger, thinner, thinner and fatter, with the best taste.
Wash the rice, soak it for half a day and grind it into rice slurry. The cement slurry should not be too thick or too thin, but should be thin and pasty. Then, put the pulp into a special tin pot with flat ears, put it into boiling water and cook it slightly.
Take out the pot, soak it in cold water for a while, cool it a little, rotate the chopstick head along the pot and buckle it backwards, and a white, soft, smooth and delicate rice noodle skin will be ready. Spread some cooked oil on the dough, fold it, and cut it into noodles the width of chopsticks or fingers with a knife.
The production of cold rice noodles is also exquisite. Soy sauce, salt, chicken essence, pepper water, aniseed water, garlic water, vinegar and red oil are indispensable. Red oil is the most important, which enhances both color and taste. The more friends who are not afraid of spicy food, the better.
Generally, bean sprouts are blanched with shredded cucumber or boiled water, both of which are very crisp, which complements the softness but chewiness of the dough entrance. A few wisps of turquoise, a little golden, red and white, the color is so attractive, how can it not make people drool!
Taste cold noodles in Hanzhong, taste fairy hair in the afternoon, and visit the remains of the Three Kingdoms in the Han Dynasty. Welcome to Hanzhong!