Pingliang belongs to the cold temperate sub-humid area of Jingwei River. In the agricultural climate division, it belongs to the mild and semi-humid agricultural climate zone in Longdong. According to meteorology, the average climate temperature is usually defined as summer when it is more than 22, winter when it is less than 10, and spring and autumn when it is below 10 to 22. 106 days in spring and summer, 77 days in autumn and 182 days in winter. According to the phenological reaction and agricultural activities, four seasons are divided, and the spring is above 0 and below 15, the summer is above 15, the autumn is below 15 and the winter is below 0. According to this standard, the four seasons are divided into March, April and May in spring, June, July and August in summer, September, 10, 1 month in autumn and1month in winter.
Fried fruit
The only fried food in the New Year's wine plate is called fruit or fruit somehow. I don't want to use the blunt scientific name in the book to change the name of the whole country, and call it a snack originally named Gengjue Jingchuan. Like land food, I don't know which homonym Chinese character to use for land characters. Eating for the New Year. All kinds of things are important. Land food depends on family circumstances and good luck in the coming year. Fruit is better. Land food needs no oil and no wheat flour. There are soil bees and corn flour in the yard. If you can do it every year, you must have a good year. Only a good family can afford it. Even if you have the ability, most neighbors will not do it. However, optimism dominates all the days of Jingchuan people's lives. Mothers try their best to strive for flexibility, search for things from the east and borrow things from the west, and fill the south with false north, or use various forces to promote fried fruit.
Walnut jiaozi
Walnut jiaozi has entered the slack season in autumn and winter, so people in Huating Village who have worked hard for a year will have time to taste the walnut jiaozi with incomparable fragrance. Nowadays, farmers who have walnuts at home have a reunion dinner on the first day of the New Year's Day.
In fact, the method of making walnut jiaozi is relatively simple: breaking the skin and taking the kernel, simmering with slow fire until it is light yellow and fragrant, blowing off the fine skin on the walnut, rolling it into mud while it is hot, adding salt, then fully stirring and mixing it with boiled red and white radish, tender white cabbage or tofu, and adding minced onion and ginger, cooked clear oil and spiced seasoning, so that the stuffing is ready. And then you can do it? I cook dumplings with leather bags. The fat content of walnut is 3 times that of soybean and 2 times that of peanut. It is rich in nutrition, and it has both vegetable dumplings and meat dumplings. Therefore, when jiaozi is just cooked, it is extremely fragrant, oily, not greasy or light, fragrant and refreshing, and has a long aftertaste. Never tire of chewing, it is a mixture of common meat dumplings and vegetable dumplings.
Jingchuan guanguan steamed buns
Pot-and-pot steamed buns are a traditional snack of Han nationality in Jingchuan area of Gansu Province. After mixing flour, it is repeatedly kneaded and cooked into buns. The skin is thin, hard and tough, crisp and not sticky when eaten cold, sweet after taste and durable for long storage. Pot-and-pot steamed buns are soft and delicious, with long fragrance, soft heat and crisp cold, and have the characteristics of no mildew, rancidity and no taste change after long-term storage. Soak in boiling water, such as cotton bud trial exhibition, white lotus blooms, and its taste is not diminished, which is a must-have for the journey. Pots of steamed buns, one by one skin is bright, white and tender, the most praised.
history and culture
According to legend, during the reign of Emperor Kangxi of the Qing Dynasty, Aisingiorro Xuanye (that is, Emperor Kangxi), the sage of the Qing Dynasty, visited Xian and passed by Jingchuan. The local officials gave tribute to the pots and pans steamed by the people. After the emperor tasted them, he praised them and made them a tribute. The name of "Pots and pans steamed buns" began to flourish, and its flavor has not diminished to this day.
Huoshaozi
Huoshaozi is a unique specialty in Jingchuan, and there is no other specialty in all counties in China. The method is as follows: mix the first-class wheat flour, add two taels of oil to each catty, roll it into a powder, rub it with big oil, then roll it up, roll it up, roll it up, knead it round, put chopped green onion, big oil and seasoning into it, and put it in the rice bran for about half an hour. Some of them are wrapped with sugar stuffing.
Practice: Walking in the streets and alleys of Jingchuan, I suddenly heard that the smell of chopped green onion is full of time and space, and people are surrounded by layers, which is to watch the fire burn. Outside the pavement door facing the street, there are big pots on the shelves, and the bowls of carboniferous are burning red. In the case, the big oil is barrel-shaped, with a sieve of chopped green onion, and the seasoning is spread out. A fire burns a handful of oil and wraps two chopped green onions. Without chopped green onion, it is absolutely impossible. As a result of adding twice as much chopped green onion and adding moderate seasoning, there was a big fire up and down the pot, the oil creaked, the pot was fried warmly, and the time was fast, and the oil was immersed, and the taste of the pot was not bad. It took less than half an hour. What was its color? S is lush and red, and its crisp, soft, burning and fragrant wonderful things have emerged.
Crispy box
Su Hezi is a folk handmade specialty snack in Chongxin County, Pingliang City, Gansu Province. Mainly using local high-quality wheat flour and linseed oil as the main raw materials, supplemented by walnuts, peanuts, black sesame seeds, white sesame seeds, sunflower seeds and green silk as the stuffing. Golden in appearance, crisp and tender in the outside, sweet and delicious, with high nutritional value, it has dietotherapy and health-preserving effects such as intelligence, brain strengthening and hair blackening. It is an ideal snack food and a good gift for visiting relatives and friends.
Practice materials: high-quality wheat flour; Original pure linseed oil; Walnut kernel; Peanut kernel; Black sesame; White sesame; Sunflower kernel; White sugar.
Production method: Crispy zygote is mainly made of local high-quality wheat flour and linseed oil as main raw materials, with walnut kernel, peanut kernel, black sesame, white sesame, sunflower kernel and green shredded pork as fillings. Through the full integration of flour and linseed oil, it is manually kneaded into stuffing skin, which can be divided into "five kernels" flavors (walnut kernel, peanut kernel, black sesame, white sesame and sunflower kernel) according to different fillings.
Huahuamian
Huahuamian is a unique Han pasta snack in Pingliang, Gansu Province. Jingchuan county is the most famous. Huahuamian is mainly made of sorghum flour, which is smooth, nutritious and healthy, and is widely loved by urban and rural people. The main raw material is flour.
history and culture
The working group has been stationed for many years, and the civil servants, conscripts, exercise cadres and educated youth who are engaged in investigations in other places in the central province are all guests, and they are almost there every day. L's family can go to the flower face, and this day is delicious. At that time, people's desire for consumption was so high that they didn't make impossible fantasies. There are guests, the white flour is thicker, the soup is thin and narrow, the soup is dry, the fried soup is put aside, and the hot and sour soup is poured. No one eats it and thinks it is not delicious, leaving behind precious memories. The best meal in this life is * * * flower noodles. Even after eating the state banquet today, it still can't refute the common sense and civilian experience of this stage.
cold noodles with sauce
Cold noodles, commonly called grey noodles, are especially suitable for cold eating in summer, so they are often called cold noodles. When making noodles, use your arms? G pulling, also called losing face or pulling face. When eating, grab the noodles into a bowl, mix with vinegar, pepper and garlic, and eat cold. In case of cold season, you can also boil the noodles in a boiling water pot, pour large amount of brine or minced meat, and stir-fry the meat for hot eating.
Practice: for cold noodles with 10 kg of flour, about four ounces of raw water and half a catty of cooking oil are needed. Mash Peng ash, put it into cold water and stir it into thick gray water. When you taste it with your tongue, it is advisable to have a strong sense of stimulation. Use green ash in summer and black ash in winter. Then use fresh water to make dough rope, pry it into four or two (less than half a bowl) raw plaster water for three or four times, and knead it repeatedly. When the hands feel soft, find out a small piece of interview, if it is pulled at will, it means that the dough has been reconciled, and knead it into seven or eight dough pieces, waiting to be pulled and cooked. When pulling noodles, the left hand holds the noodle head, and the right wrist is covered with the noodles. By natural means, one is loose and the other is tight, and the arms are slowly stretched, and the pulling is repeated, from one fold to two, and two folds to four. G throwing six or seven hands; Every time you fold and pull, you must straighten your chest, gently brush the torn noodle strands on your chest and abdomen a few times, so that the noodles will continue to stretch, then bend down, let the noodle strands approach the chopping board, and roll back and forth several times on the pile of noodles, so that the noodles will stick to each noodle evenly to prevent the noodles from sticking to each other. Pull the noodles to a certain fineness, that is, pull the section head, put a strand of pulled noodles into the boiling water pot conveniently, take it out after cooking, and bleach it in cold water for three times. After controlling the water to dry, sprinkle some cooked food oil and shake it back and forth to make the oil evenly spread on the noodles to prevent adhesion or wrinkle. In this way, all the noodles are finished and put together.
From a national perspective, Pingliang is a region with relatively poor natural resources, but from the perspective of the province and surrounding areas, coal, oil, limestone and so on have comparative advantages. Huating Coalfield in the city is the thickest part of coal seam in Ordos coal-accumulating basin, with a total area of 150 square kilometers. It is the largest coalfield in Gansu Province, with an average thickness of 28.7 meters and a proven total reserve of 3.47 billion tons. The coal quality is excellent, with the characteristics of high activity, high calorific value, low ash, low sulfur and low melting point. It is not only a high-quality power coal, but also the best gasification coal in China at present.