Bowls and plates are very common folk food in northern Shaanxi. Walking on Yulin street, many dishes are sold under the signboard of Zhenchuan dishes. It seems that only in this way can their own business flourish.

Buckwheat is widely produced in northern Shaanxi, especially in Ding Jing. Therefore, people in northern Shaanxi have been groping for ways to eat buckwheat for thousands of years, and buckwheat bowl holders are one of them. Crystal clear, white and slightly blue, delicate texture, soft and tender, fragrant and delicious, unique flavor, never tire of eating.

The Best Ingredients for Yulin Bowls and Dishes-Spicy Pork Liver

Yulin people will add the best ingredients, spicy pork liver, when eating dishes. The practice of spicy liver is also very simple, but the oil of fried liver should be selected so that the fried liver is fragrant. "The oil we use now is the best rapeseed oil." Zhou Yadong said that the seasoning of fried liver is garlic, ginger, onion and pepper.

After the pork liver is fried, cut the bowl into slender strips, then pour in the spicy liver, and a bowl of smooth, tender and fragrant Zhenchuan bowl with unique flavor will be ready.

Bowl spicy liver bowl holder, although the surface is spicy, but you can taste the unique fragrance of buckwheat noodles by chewing more. Pingyao's dishes were first created by Dong Xuanshou, the chef of Chengnanbao in Guangxu period of Qing Dynasty, with a history of 100 years. In the 26th year of Guangxu (1900), when Empress Dowager Cixi fled to xi 'an and passed Pingyao, she tasted this delicious food and was full of praise. Reward on the spot As a result, the dishes became famous and became a local famous food.

Pingyao bowls and plates are made by mixing white flour with warm water into paste, adding a certain proportion of salt water, aniseed water and rapeseed oil, diluting it from thick to thin, putting it in a five-inch plate, steaming it in a cage for about 15 minutes, and cooling and cutting it after steaming.

There are two ways to eat the saucer in Pingyao: cold and hot. Cold salad is to cut noodles into strips and add vinegar, garlic paste, sesame seeds, aniseed water, pepper powder, sesame oil and so on. There is a refreshing, fragrant, slippery and fragrant feeling when eating. Cooking is to put cooked lard into a frying spoon, add onion and garlic, pour into a bowl cut into strips, add shredded Chinese yam eggs or bean sprouts, and add seasonings such as water, soy sauce and vinegar. After frying, the fragrance is overflowing and attractive.