1, Tongchuan Avenue
Tongchuan Dadaomian is a famous Han snack in Tongchuan, Shaanxi. Its main ingredients are pork and flour. The process adopts methods such as boiling, stewing and stewing. The noodle is smooth in texture, rich in flavor and excellent in production technology.
Knife: It is two feet and two inches long, three inches wide in front and four inches wide in back. Old scale weight 19 kg.
Cut: Hold the knife with your right hand, press your face with your left hand, and hold it while falling, so that it will ring with the knife, making it easy to move.
Noodles: Flocculated, pressed with wooden poles, made into hard blocks, which can be rolled back. After the rolling pin is rolled out to a thickness of one millimeter, it is folded into a semicircle.
High-skilled people are bold, wielding knives freely, and their faces are as thin as silk When the water boils, they will be made into two rolls. They will be poured with dried meat, chewed the second bite and swallowed a bowl, hoping to finish two bowls and three bowls. They are sweating profusely, their noses and ears are unblocked, and they want to eat. Their stomachs were unbearable, and they hesitated for a step.
Tongchuan produces coal, and going down the well is like going out to sea by boat. It is a local custom to eat long noodles before going down the well to symbolize the spirit. So far, the mining area is concentrated in the broadsword noodle restaurant. Legend of outsiders: Most of the people who sell big knife noodles are descendants, or descendants of Bao. This statement is ridiculous. A seller in Dongguan, Tongchuan, whose husband's surname is Hua and his wife's surname is Chen, is the surname of the person who was killed that year. Ask about craftsmanship, ancestral. Ask again: the origin of ancestors? Then the racecourse will mow the grass.
2. The surface of a fungus nest
Wo Wo noodles began in Daoguang period of Qing Dynasty, which has been more than 100 years. Anyone who has tasted Wo Wo noodles is full of praise for its rich raw materials, unique flavor, exquisite craftsmanship and fine knife work. Many people like to visit Wang Yao and taste Wo Wo noodles. There is a saying circulating in Yijun: "Eat all the delicious food in the world, and the first one is Yijun Wo Wo noodles".
Yijun Wo Wo noodle food material
The raw materials of Wo Wo noodles are refined flour, mushrooms, eggs, pilaf, walnuts, fungus, garlic sprouts, rice, ginger, onion, flour, sesame oil, soy sauce and monosodium glutamate.
Method for make Yijun Wo Wo noodles
Mix the dough with the eggs (the ratio is 1 egg, 1 both sides). After the dough is mixed, roll it flat (about 2 to 3 minutes thick), cut it into strips the thickness of chopsticks, and then cut it into cubes. Mix the diced noodles into the dry noodles, and poke the diced noodles into a round nest with the round head of chopsticks. Boil the soup pot with strong fire and clear water, cook the nest surface in the pot, take it out and put it in the soup pot. Stir-fry minced meat in an oil pan, put it into a soup pot, add chicken soup, onion, Jiang Mo, salt and seasoning, then put it into the nest surface, put it into a cage and take it out after steaming thoroughly. Add water 1 kg to a single pot of mushrooms, steam in another pot for about 30 minutes, take out, wash with cold water, cut into pieces, heat with strong fire, add mushroom soup or chicken soup, put in a bowl, sprinkle with walnut kernel, shredded egg cake, garlic sprout or shredded onion, and finally drop sesame oil.
3. Dry table tennis buns
Ping-pong dry steamed stuffed bun, also called a knot in one's heart, is a traditional snack of Han nationality in Shaanxi, which is baked with white flour, oil, salt and seasoning. It looks like an oval table tennis ball, small and exquisite, and can't be stored for a long time. Although it is worth heating and cooling, it does not need heating or side dishes. Crispy and delicious, it is a good food for tourism.
Method for make table tennis steamed bread
1 First, put 4500 grams of flour into the basin, add 1750 grams of clear water (cool in summer, warm in autumn, warm in winter and hot in spring), melt the alkaline flour with boiling water, pour it into the basin, knead it into a water dough, and then mix 500 grams of dry flour into the water dough and tear it into a smooth shape.
2 Put the cooking oil and salt and pepper noodles into a small pot and mix well to make seasoning.
3 Divide the baked dough into pieces, first knead one piece into a long strip, and make a furnace with ten flour agents. The method is: flatten a medicine, grab a noodle and dip it in seasoning stuffing, wrap it in flour cake, roll it into a round cake with a rolling pin, put it on a baking tray (not oiled) and bake it on both sides until it is light yellow, and then put it in the baking tray and take it out.
4, with surface
Shaanxi people pay attention to the longer, wider and thicker noodles, the better. Noodles made of Guanzhong refined powder are like belts in length, width and thickness. Seasoning after cooking, smooth but not greasy.
Practice of belt surface
Ingredients: low-gluten flour
Accessories: water, carrot, garlic moss, dried day lily, black fungus, tofu, onion and ginger.
Seasoning: monosodium glutamate, salt, spiced powder, Chili powder, soy sauce and mature vinegar.
Pante noodles
65438+
2. Pour a tablespoon of fried chives into a hot pot. Stir-fry the minced ginger with carrots, then stir-fry the yellow flowers, fungus, fried tofu and garlic sprouts for about two minutes (if the pot is too dry, you can add half a bowl of water), and then add half a teaspoon of spiced powder.
3. Add a spoonful of salt and take a spoonful for later use.
4. Add 3g salt and 1/4 teaspoon alkaline flour to the medium gluten flour, slowly add water and knead it into a hard dough, and knead it every 20 minutes until the dough is smooth (about 240-250g water, remember that the dough can't be soft, it will become soft after waking up).
5. At this time, the dough will be flattened and rolled flat, and the dough will become soft after waking up.
6. Roll into a thin sheet of about 1-2mm, and sprinkle corn starch in the middle to prevent sticking ("Rolling is a technical job that needs constant practice, just to show you that you are not very handsome, please pat the master).
7. Cut into noodles three fingers wide (wide or thin. Shaanxi belt noodles are not only rolled out and cut into strips, but also a kind of strip noodles-Biangbiang noodles).
8. When the water is boiled, the fire will be cooked.
9. Heat the oil spoon with about 20g vegetable oil (rapeseed oil is the best).
10. Take out the noodles, pour the minced meat, add half a tablespoon of Chili powder, chopped green onion and salt, heat the oil, cool it slightly and pour it on the Chili noodles. Finally, according to personal preference, add appropriate amount of monosodium glutamate, soy sauce and vinegar and mix well.
5. Salty noodle soup
Salty noodle soup is a unique traditional snack in Yaozhou, which is economical and convenient to eat. People like to make breakfast.
Salty noodle soup, salty and spicy, tough and refreshing. Turmeric, leek green, oil red and tofu white were born in a bowl with fresh and harmonious colors. After eating, the aftertaste is full of mouth, and the whole body sweats slightly, which makes people's appetite open and feels light and refreshing. Eating a bowl in the morning can warm the stomach and promote blood circulation for a long time, which has the effect of dietotherapy.
Yaozhou salty noodle soup has a long history and is well known to women and children. Now there are more than 30 state-owned, collective and individual salty noodle restaurants in Yaozhou. The noodle restaurant of West Street Catering Company is always full of customers.
The raw materials of salty noodle soup are: superior flour, small incense, big incense, pepper, laurel, ginger, galangal, tsaoko, clove, nutmeg, castor bean, shrimp skin, pepper, tofu (or sheep blood), ginger, onion and Chili oil.
The operation method is as follows: firstly, repeatedly knead the flour with proper amount of alkaline water for one night, tear it into wide or narrow noodles, take it out after cooking, cool it thoroughly, mix it with cooked vegetable oil, and put it on a plate for storage; The next morning, boil the soup below, add salt and mixed powder, and add chopped tofu; When selling noodles, put them in a bowl, soak them in the prepared soup for several times, fully heat them, pour in the original soup, and add ginger powder, raw onion (leek) flowers and oil chili pepper, which is called salty noodle soup. Salted sheep blood soup noodles.
6, sesame sauce stuffed skin
In rural Shaanxi, steaming cold rice noodles with wheat flour is also useful. Rural people generally call it Sepi. There is no difference between the eating method and practice of stuffing skin and rice noodles.
However, among Hui people in Xi 'an, the way to eat dumpling wrappers is different. Besides vinegar, salt, miso and Chili oil, it also contains sesame sauce, which has a unique flavor. Therefore, in Xi 'an, people call this kind of cold rice noodles of Hui people sesame sauce cold rice noodles.
7. Yaozhou Wo Wo noodles
Yaozhou Wo Wo Noodles is a special snack in Yaozhou District, Tongchuan City, Shaanxi Province. Yaozhou Wo Wo noodles are colorful, and the meat foam enters the noodle Wo Wo. Because there is mushroom broth, it tastes tender, fragrant and cool, which can be described as good in color and fragrance.
Yaoxian County (now Yaozhou District, Tongchuan City), which was called Yaozhou in ancient times, still retains a famous snack-Wo Wo noodles. Wo Wo noodles in history are not pasta, but essential soup for local weddings, funerals and banquets of ordinary people in Yaozhou. As the name implies, "Wowomian" is named after its materials are like bird's nest-shaped pasta.
Wo Wo noodles pay attention to ingredients and special cooking, which is typical kung fu. The method is as follows: mix the best white flour with egg yolk, knead it into hard dough (it is said that a young man will sweat all over and breathe for a long time when rubbing 10 kg of hard dough), then roll the dough open, cut it into dice, and press the dice-shaped dough into nests one by one with a special tool similar to the semi-circle of chopsticks head; The key is to choose the best Tricholoma, pour chicken and broth, and steam thoroughly in a cage for later use. When cooking, put the steamed Tricholoma into a chicken soup pot for stewing, put a proper amount of meat into the soup pot and pound it into 70% cooked meat foam, and then put it into the basically cooked nest surface. Before cooking, add chopped green onion, Jiang Mo, fried egg slices, coriander and walnut slices. Wo Wo noodles are made of local raw materials, which are simple and convenient to make. They can be sold in stalls and are suitable for all seasons, so they have always been a popular flavor snack in Yaozhou area.
With the reform and opening-up, people's commodity consciousness has been enhanced. Wo Wo noodles gradually came out of Yaozhou and were sold in Sanyuan, Jingyang, Xianyang, Changwu, Binxian, Fuping, Xingping and even Xi 'an. There are soups to sell and staple foods to eat. However, according to the author's observation, the surface of Yaozhou snacks is still in the stage of "hiding in the boudoir", which is difficult to compare with Xiqi snacks that bloom everywhere.
8. Sixi Tofu
Sixi tofu is a famous dish of Han nationality in Guangdong, belonging to Cantonese cuisine. It is delicious. Can be used as hospitality dishes, including bean products, vegetables, shrimp skin, meat, can be said to be nutritious. Salty and delicious, Xian Yi, young and old. Bright colors, looks very appetizing.
Is suitable for climacteric syndrome conditioning, osteoporosis conditioning and malnutrition conditioning.
Processing technology of Sixi tofu
1. Tofu is boiled and drained;
2. Dice Tricholoma, Flos Magnoliae and clean water chestnut;
3. Soak the diced Tricholoma, Flos Magnoliae and Diced Horseshoe in boiling water, and drain the water;
4. 20 grams of carrots are diced and the rest are minced;
5. Put the wok in medium heat, add rapeseed oil, heat it to 60%, add diced carrots, stir-fry until cooked, and take out and drain the oil;
6. Put a clean wok in medium fire, add Tricholoma, Magnolia slices, water chestnut and carrot, add refined salt, yellow wine and monosodium glutamate, and take out the wok as stuffing;
7. Press bean curd into fine mud, add egg white, refined salt and monosodium glutamate, and mix to prepare granules;
8. Take four snack plates, spread sesame oil on them, spread half of the bean curd stuffing on the bottom of the snack plates and smooth them, put the fried stuffing on them respectively, and then cover the other half of the bean curd stuffing and smooth them;
9. Decorate the words "Fu", "Lu", "Shou", "Xi" or "Ji", "Xiang", "Confucianism" and "Yi" with mushrooms;
10. Sprinkle with carrot powder, steam in a cage for 10 minute, and take out;
1 1. Move from a small dish to a large one, and put 2 coriander leaves on both sides of the word;
12. Put the wok on the fire, add the stock to boil, add yellow wine, refined salt and monosodium glutamate, and add wet starch to the water.
13. Pour the prepared sauce on Sixi tofu and sprinkle with sesame oil.
9. Yaoxian Snowflake Candy
Yaoxian flavor snacks "three sides" are well-deserved, and the sweet and crisp snowflake candy is even more talked about.
Snowflake sugar, commonly known as residue sugar, is a deep-processed product of grain. Sweet and crisp, Xian Yi, suitable for all ages. When people eat this candy, they must first break it with their hands. Because of its crispness, sugar residues fall to the ground one after another, just like snowflakes flying, hence the name.
The main raw materials of snowflake candy are millet and sesame. The production process is complex and exquisite. Soak millet thoroughly in clear water before steaming, then add appropriate amount of crushed barley malt for fermentation and saccharification, pour out and boil into syrup, add semi-cooked peeled sesame seeds into the syrup, knead evenly, roll into pieces and cut into strips. Finally, cut the candy according to the width of a match stalk, and ask if it is broken. It succeeded. This process is very important, it is difficult to connect the deep cut strips, and it is shallow, hard and not brittle, which is impossible for non-experts to master.
Unfortunately, snowflake candy was made around the Spring Festival when the weather was cold and sticky.
In winter, it snows heavily outside, and indoor family members sit around the stove, and a pot of tea sizzles on the stove. At this time, the kindly-looking white-haired granny sent pieces of snowflake candy to her children and grandchildren, and everyone chatted while eating, which made them happy. The atmosphere in Tao Tao was very happy.
Snowflake candy is the wisdom crystallization of coarse grains of hardworking and intelligent Yaoxian people.
10, oil tea paomo
Camellia oleifera bread in soup is a common traditional dish of Han nationality in Yaozhou District, Tongchuan City, Shaanxi Province. Locals often cook breakfast. When eating, the camellia oleifera is chopped and put into a boiling water pot, and salt noodles are added and stirred into a paste. Then break the steamed stuffed bun (Guo kui, sesame seed cake and steamed bread) into small pieces in a bowl, scoop up the fried camellia oleifera and pour it for two or three times until it is thoroughly poured. Finally, add camellia oleifera and sprinkle with onion and Jiang Mo. The taste is mellow and delicious, salty and delicious, oily but not greasy, and tolerant of hunger and satiety. In addition, eggs can be added to camellia oleifera to make it more delicious.
At the time of business, the stall owner chopped the camellia oleifera and put it in a big casserole in the stove, put it in a boiling pot, put it in salt noodles, and stirred it with a spoon, which became sparse camellia oleifera. When the customer arrived, he took an old bowl, broke the steamed buns (Guo kui, sesame seed cake and steamed bread) into small pieces in the pot and handed them to the stall owner. The stall owner scooped up the fried camellia oil cover for two or three times, and the steamed stuffed bun was completely covered. Then, pour in camellia oil, sprinkle with a little onion and Jiang Mo, and give it to customers. The taste is mellow and delicious, salty and delicious, oily but not greasy, and tolerant of hunger and satiety. In addition, if you want to eat Camellia oleifera eggs, tell the stall owner whether you want them boiled or broken, and soon the stall owner will cook them in the pot according to your requirements, and the taste will be particularly delicious.
This kind of camellia oleifera is not only mellow and palatable, but also nutritious and has the effect of nourishing the body. Because the production is simple, many Yaoxian people are used to frying some in winter. Early in the morning, according to the number of people, cooking bowls on the stove and soaking steamed bread is a convenient and nutritious breakfast. This is beneficial to those who have old people and patients at home. It can nourish the body and promote health.
As an out-and-out Tongchuan person, the person in charge will tell you what is delicious in Tongchuan. Ranked in no particular order.
1. Beiguan Tongluo. I don't know why it's delicious, but it's delicious [sobbing]
2. A bite of rice noodles is actually not very delicious, mainly because it carries too many memories. On the other hand, at school, those chicken soup rice noodles were really more delicious than those in other stores.
3. Sesame cakes in Dongjiekou Scenic Resort Scenic Area. It's really been many years, and I haven't eaten baked sesame cakes on the stove anymore. No matter where you go, the cake is made by machine and not delicious.
4. Sichuan elderly. Their home is not only spicy, but also very spicy, with a unique taste. Tongchuan can't find the second one.
Taxi driver: Where to?
Passenger: Sichuan old man
Driver: Come on, get in the car and go.
5. Xiao Zhang's boiler It's not as delicious as before, but that feeling can't be wrong [laughs]
6. stick to your face. My favorite is Zhajiang Noodles. I don't know why other places call the police. Obviously, the delicious food is my Tongchuan noodles. There is delicious food in front of the Maternal and Child Health Hospital in Dongjiekou Scenic Resort Scenic Area.
7. Ballroom. I prefer the banquet hall to the national hotel. When I was a child, before Saturday, my grandfather would ask me to have dinner early in the morning. He walked with his hand behind his back, and I followed.
The helmet on the back of the porcelain kiln in Chen Lu Town, yintai district, Tongchuan City is unique and worthy of its name. However, with the improvement of modern porcelain firing technology and the discontinuation of traditional horseshoe kiln, this delicacy can only stay in the memory of the last century. Bake the cooked dough into a round cake on the back of a very clean horseshoe kiln that burns porcelain. When cooked, the fragrance will float hundreds of meters and be eaten in your mouth. A special fragrance will make people with amnesia forget it. This cake is unique in the world. I hope you will be lucky enough to have a unique meal in the ancient town one day. Good luck!
Tongchuan, as a prefecture-level city in Shaanxi, has quite a lot of snacks. Share some authentic snacks in Tongchuan here, hoping to help the subject.
1, salty noodle soup
Salty noodle soup is a special snack in Yaozhou District of Tongchuan City, which is divided into oily noodles and alkaline noodles. Cook the oil noodles on the water, mix with oil and cool before eating. The alkaline noodles are hot soup noodles. Salty noodle soup is salty and spicy, tough and refreshing, with rich side dishes. There are turmeric, oil spicy red, leek green and tofu white in the bowl, which is delicious and fragrant. Locals like to serve a bowl of hot noodle soup in the morning, which is economical and convenient to eat.
2, broadsword face
Dadaomian is a famous Han snack in Tongchuan, which is popular all over Tongchuan. The main ingredients are noodles and minced meat. Daoxiao Noodles's noodles are tough, slender and smooth, with strong minced meat flavor and excellent production method. They are rare pasta snacks.
3. Camellia oleifera paomo
Camellia oleifera paomo is a common local snack in Tongchuan, especially in Yaozhou district, which can be seen everywhere. Locals usually eat it for breakfast. This kind of camellia oleifera is not sesame almond oil tea, but fried with cow, sheep oil and flour. When eating, the camellia oleifera is chopped and put into a boiling water pot, and salt noodles are added and stirred into a paste. Then break the steamed bread into small pieces in a bowl, scoop up the fried camellia oil and pour it two or three times until it is thoroughly poured. Finally, add camellia oleifera and sprinkle with onion and Jiang Mo. The taste is mellow and delicious, salty and delicious, oily but not greasy, and tolerant of hunger and satiety.
4. Wo Wo surface
Wo Wo noodles should be a kind of pasta unique to Tongchuan, which is rarely seen outside Tongchuan. Wo Wo noodles are more complicated to make and have more ingredients than other noodles. The finished soup is clear and delicious, red and green, and it is very appetizing at first glance. Wo Wo noodles have a history of 100 years. After improvement, the taste is getting better and better. It is a special snack that must be tasted in Tongchuan, and it is also the pride of Tongchuan people. There is also a saying that "all the delicious food in the world is eaten, and Yaozhou Wo Wo noodles are the first".
5. Beiguan Lehe
Lehe is one of the most common ways to eat in northern China. Press the noodles directly into the boiling pot by using Lehe bed. When the water boils, stir it with chopsticks, add cold water, roll it twice, and you can take it out. Pour it with the "noise" made of tofu or meat, red and white radish, and you can eat it. Beiguan Lehe is delicious on the gluten road and elastic in the mouth. Fortunately, its soup is delicious. Although a little salty, the soup cooked with old ingredients tastes very fragrant and heavy. In addition, there are oil flowers floating on the soup, so I can't help but finish it.
Step 6 earmuffs
Earmuff is a famous specialty snack in yijun county, Tongchuan, which is named after its finished product is similar to what northerners use to warm their ears in winter. On the solstice of winter, every household in Yijun rural area will use miscellaneous grains buckwheat noodles as earmuffs. It is said that eating earmuffs will not freeze your ears. Earmuffs can be eaten by pouring juice, splashing oil, stir-frying and so on. I like to splash earmuffs with oil, and I have to eat them every time I go to Yijun.
2, donkey hoof surface
The donkey's hoof surface is said to have originated in the difficult period of 1950s. Farmers are too busy with farm work to cook, so they use corn flour and hard dough and cut them into pieces with a knife to cook. Save time, eat and starve. Later, this kind of food was handed down. Now the quality of life has improved, and the white flour is richer in gluten. Together with the carefully prepared seeds, the taste is even more attractive to the population.
3. Inciting groups
Made from miscellaneous grains such as corn. Boil the water first, then carefully sprinkle corn or other miscellaneous grains into the boiling water, stir while sprinkling, and cook with warm fire until it becomes a ball. When eating, put the minced meat clear soup in a bowl, add seasonings such as oil, spicy meat and salt, then put the dough in a bowl, cut it into small pieces with chopsticks and soak it in the minced meat clear soup. There are three kinds of common dishes: starched vegetables, vegetarian dishes and meat dishes, which are suitable for all seasons and are most suitable for summer.
4. Salty noodle soup
It is a traditional snack unique to Tongchuan, which is economical and convenient to eat. People like to make breakfast. Salty noodle soup, salty and spicy, tough and refreshing. Turmeric, leek green, spicy red oil and white tofu were born in a bowl with fresh and harmonious colors. After eating, the aftertaste is full of mouth, and the whole body sweats slightly, which makes people's appetite open and feels light and refreshing.
5, oil tea paomo
This kind of camellia oleifera is not sesame almond oil tea, but a kind of camellia oleifera fried with animal oil and flour. It has a long history and is known to have been sold in the Qing Dynasty, and it is still popular among the people.
Salty noodle soup is a local snack in Yaozhou, Tongchuan. It is said that salty noodle soup is more expensive than soup. More than ten kinds of spices, such as clove, star anise, cinnamon, longan, ginger, fragrant leaves, incense and angelica, are cooked and mixed into the noodle soup. Put a handful of yellow noodles in an old bowl, pour it into the hot soup, then pour it out, repeat it several times, then pour it into the soup, add some chopped green onion, leeks and pepper with oil. It is said that it tastes unique.
However, this is the most unacceptable local snack in Shaanxi. My cousin's grandmother's family is from Yaoxian. When I was a child, every time I went to Yaoxian with him, he would take me to eat salty noodle soup. Every time he gets the pleasure of a long drought, I really can't cultivate feelings for this bowl of plain noodles with strong taste. I often eat one or two chopsticks and let him eat my share.
1. Beiguan Tongluo, now I have to eat every time I go back.
2. Xiao Zhang's steamer, winding not far away, is worth eating.
3. Old Zuo Jia made steamed buns, which he liked best when he was a child. Now it tastes really bad.
4. Salty noodle soup, this is really a kind of breakfast that can only be eaten in Yaoxian County.
The Beiguan steel wire in Tongchuan is delicious. I go to eat a bowl every time I pass by Beiguan. There used to be large and small bowls, but now there is only one bowl. Tongchuan night market also has cumin fried noodles. Wo Wo, Yaoxian. I once ate mutton buns in a tin house on Qingnian Road and Ermayina Road. It tastes quite good. I don't know where to move now.