Difference between rolling out dough and cold skin: different taste, different production methods, different flavoring.

1, different taste

Rolling out the texture of the rolling out of the skin is more strong, steamed rolling out of the skin chewing will feel very fragrant, rolling out of the skin is generally eaten by young people more, the cold skin of the texture of the smooth and sour, a bit of Northeast Lapi flavor, chewing is very soft, it is more suitable for the elderly and children to eat.

2, different production methods

Rolling dough is the first flour and noodles in the water scrubbing, the gluten cleaning out, and then wash the good pulp on the cage steaming and become, Liangpi is made with rice milk, is the use of special varieties of rice after soaking rice, grinding, steaming and become.

3, seasoning different

Rolling out the flavoring of the skin with chili oil, salt water, MSG water and a little bit of vinegar, because the rolling out of the skin itself is very fragrant, so do not have to put more other things can be, cold skin seasoning with chili oil, salt water, MSG water, vinegar, ginger and garlic water and sesame sauce.

Cheongpi origin

Cheongpi legend originated in the period of Emperor Qin Shi Huang, more than 2,000 years ago, according to legend, there was a year of Shaanxi Tuxian Qin town area drought, rice withered, the people can not provide rice to the court, there is a called Li twelve rice milled into flour, steaming out of the skin, offered to the Emperor Qin Shi Huang, Emperor Qin Shi Huang ate the great joy, the order of every day, the production of edible, forming a long lasting reputation. After eating it, Emperor Qin Shi Huang was so pleased that he ordered to make and eat it every day, which formed the famous traditional snack-Qinzhen Rice Noodle Skin (Liangpi). It was lost due to the war.

The Qing Dynasty Xuantong two years (1910), Xue Changli grandfather Xue Shouxin according to historical legends to try to steam the cold skin, a success, business is booming, neighbors have followed suit, so that the Qinzhen rice noodle skin a moment of fame in all directions. After liberation, Xue Changli father Xue Linzai as production team leader, leading members of the community to engage in collective side business in the name of the town of Qinzhen, Yu Xiazhen, Huxian County, Chang'an County, Xianyang City and other places of operation of the noodle skin.