The name "steamed bun meat" is an inverted sentence in ancient Chinese, which means "steamed bun meat". Shaanxi people are impatient and straightforward. If you omit the word "Yu", you will get the "China Hamburger". Chinese hamburger is actually a wonderful combination of bacon and Baiji steamed bun. Bacon meat and Baiji steamed buns are integrated and complement each other, bringing their respective tastes to the extreme. Steamed bread is crispy and memorable. Good bacon should be cooked with soup stock, and with the skilled fire attack skills of the master, cooked meat is often rich and mellow, and it melts in the mouth. The color, smell, meat quality and taste are not beautiful.
Chinese hamburger is a popular snack in northwest China, which is mainly composed of "Chinese hamburger" (pork) in Shaanxi and "Chinese hamburger with mutton" in Ningxia. Chinese hamburger is a famous snack in Xi, Shaanxi. Chinese hamburger in Ningxia is stuffed with mutton and vegetables. There is a stove in front of each booth, which is no different from steamed buns in other parts of the northwest. But the newly cooked mutton is much more delicious than the frozen beef patties. Adding mutton and vegetables is very heavy and highly recommended.
Qishan Shaozi noodle (spicy), also known as minced meat noodle, is a traditional pasta in Guanzhong area of Shaanxi Province. Qishan noodles with minced meat, in particular, have a long history and are famous for being thin, tough, light, fried, thin, delicious, sour, spicy and fragrant. Its characteristics are: the noodles are slender, uniform in thickness, fresh and fragrant in Sao, fragrant in red oil, sour and hot in soup, tough and refreshing, suitable for all ages, flexible and both, and it is a good product of traditional folk pasta. When making noodles, tofu, yellow flowers, fungus, kelp, delicious bottom dishes, pickles and boiled soup are added.
The key to a good beef and mutton bun is "cooking". Well-cooked, the rotten meat soup is thick, fat but not greasy, and the aroma is overflowing, which is memorable after eating. The "steamed bread" cooked with meat is crisp and dry, and diners can break out steamed bread of various sizes at will according to their own preferences. When eating beef and mutton buns, Shaanxi people often add sugar and garlic, or spices such as Lai Xiang, Chili sauce and sesame oil. Drink a bowl of "broth" after eating, and you will feel refreshed and refreshed.
Dough evolved from the cold noodles of the Tang Dynasty. It has the characteristics of somersault, soft glutinous, cool fragrance and sour and spicy, and is suitable for all seasons. It is one of the foods with national flavor in northwest China. Its dough is famous for its excellent selection of materials, rigorous technology and exquisite seasoning. It is "white, thin, light, soft, thick and fragrant", cool and delicious. Today, it is an important food in Kansai Prefecture. In fact, Shaanxi cold rice noodles, like noodles, are just a general term. Specifically, there are many kinds of dough. Cold rice noodles are divided into dough skin, rice skin, black rice skin, konjac skin, vinegar powder skin and so on because of different materials. In terms of production methods, cold noodles are also varied, including steamed noodles, rolled noodles and baked noodles. Among many kinds of cold rice noodles, the most recognized ones are gluten cold rice noodles, Hanzhong rice noodles, sesame sauce cold rice noodles and Qishan handmade noodles.
Guo Kui (English: guokwei), also known as Guo Kui, Guo Kui steamed bun and dry steamed bun, is a traditional pasta snack that urban and rural residents in Guanzhong area of Shaanxi Province like to eat. Guo Kui originated as a gift from grandma to grandson He, and later developed into a flavor convenience food. The whole helmet is round, with a diameter of about 10 foot, a thickness of 1 inch and a weight of 5 kg. Take wheat flour, press in straw and flour, and bake in a shallow pot with slow fire. Yellow appearance, white incision, crisp and palatable, and can be carried for a long time. There is a phrase in the jingle "Top Ten Monsters in Shaanxi" compiled by foreigners in the province that "steamed bread is like a pot cover", which means a pot helmet. The famous ones in Guanzhong are Ganzhou Guokui, Changwu Guokui, Qishan Guokui and Fengxiang Guokui. Shaanxi Baguai, steamed buns are like pot lids. "This steamed bread, the size of a pot cover, is a famous pot helmet in Shaanxi.
There are many kinds of Guo Kui, which can be made into salt and pepper Guo Kui, onion-scented Guo Kui, spiced Guo Kui, pepper-leaf Guo Kui, salty and sweet Guo Kui, crispy Guo Kui and so on. The biggest feature of the pot helmet is that it is made of oil and flour, and it is made of warm kang. The pot helmet made in this way is hollow, brittle outside, layered inside and thick side, and it absorbs juice without leaking soup.