cold noodles with sauce

There are cold noodles all over the country, but Shaanxi is the most famous.

Cold rice noodles are a local specialty snack in Shaanxi, so they are called Shaanxi cold rice noodles. Shaanxi cold rice noodles can be divided into two categories: rice noodles and wheat noodles. Rice noodles are the most popular, so they are also called rice noodles. When people mention cold rice noodles, they mean rice noodles, especially Shaanxi cold rice noodles, xi 'an cold rice noodles, Huxian cold rice noodles and Qin Zhen cold rice noodles. This is because Qin Zhen, Huxian County, Shaanxi Province is the birthplace of rice noodles, especially the old shop in Xue Jia, which is now xi 'an Snow Changli Rice Noodle Fast Food Chain Co., Ltd. ... with a long history. The legend of cold rice noodles originated in Qin Shihuang period, which has a history of more than two thousand years. It is said that one year there was a drought in Qin Zhen, Huxian County, Shaanxi Province, and the rice withered, so the people could not provide rice to the court. A man named Li Shier made rice noodles and steamed them into flour for Qin Shihuang. After eating it, Qin Shihuang was overjoyed and ordered it to be made every day, forming a long-standing traditional snack-Qin Zhen rice noodles. Later, it was lost because of the war.

In the second year of Xuantong in the Qing Dynasty (A.D. 19 10), Xue Changli's grandfather, Xue Shouxin, tried to steam bean jelly according to historical legends, which succeeded in one fell swoop and made his business prosperous. Neighbors followed suit, making Qin Zhen rice noodles famous all over the world. After liberation, Xue Changli's father, Xue Cailin, served as the production team leader, leading members to operate rice noodles in Qin Zhen, Remaining Town, Huxian County, Chang 'an County, Xianyang City and other places in the name of engaging in collective sideline business, so that Qin Zhen rice noodles, a traditional snack, can be passed down, which is called the second generation cold rice noodles in history.

Qin Zhen rice skin is the most popular rice skin in Xi.

Qin Zhen rice skin

Made of rice flour, it is produced in Qin Zhen, Huxian County, also called Qin Zhen rice skin. When making, the rice flour is mixed into paste, spread in a multi-layer steamer and steamed over high fire. When eating, use a large straw cutter nearly one meter long and more than 20 centimeters wide to make filaments, add vegetables, small bean sprouts and other accessories, and add seasonings. The good taste is all in Chili oil, and the prepared cold noodles are all red and spicy.

Historical origin: According to legend, during the Qin Shihuang period, there was a drought in Guanzhong and the Fenghe River was short of water. The rice in Qin Zhen, Huxian County has dried up, and people are worried. The government also forced Gong Mi, so that everyone had to dig wells in the fields to water the fields, and it took a lot of effort to grow ears of rice. But after harvesting, it was ground into rice, which was too small and dry to pay tribute to the emperor. When everyone was worried, there was a man named Li Shier who used this rice to grind into rice flour and then steamed the dough. Everyone was amazed after eating it. So, Li XII brought the dough and rice from the tribute to Xianyang. When Qin Shihuang saw that Gong Mi was small and poor, he wrote a letter condemning Gong Mi. Shi Lier quickly knelt down and said, "Although the rice is poor, it can be cooked well. Now I show it with top skin. I hope you can try for a long time. " Qin Shihuang eats rice noodles. It tastes delicious and strange. Only in this way can we forgive everyone's sins and let Li Twelve steam a few pieces of dough for him every day. Later, Li XII died on the 23rd of the first month. In memory of him, people in Qin Zhen always steam some dough on this day. This custom continues to this day and has become a famous snack in Qin Zhen, Huxian County.

Nowadays, most rice skins are very popular in Xi. Shaanxi cold rice noodles are famous traditional snacks in China, all of which are made of rice skin. They are characterized by soft texture and rich taste.

There are many kinds of dough sheets popular in Xi 'an, such as Hanzhong handmade noodles, Qishan handmade noodles and Hui brothers' mahjong cold noodles.

Hanzhong cold rice noodles

It is named after being produced in Hanzhong area. Because in processing, rice is ground into rice flour slurry with small stone mill and water, it is also called water mill cold rice noodles. When making, the ground rice flour slurry is laid flat on a steamer and steamed. Add seasonings, mainly garlic juice and Chili oil, and the taste is sour and spicy with garlic flavor.

Qishan handmade noodles pi

Qishan county is the best producer. When making, the wheat flour is washed to remove gluten, the starch is rolled into pancakes and steamed in a steamer. The prepare cold rice noodles are soft and sticky. The seasoning is mainly grain vinegar and Chili oil brewed locally in Qishan, supplemented by washed gluten, which is evenly mixed in a small iron pot. The main characteristics of its taste are sour, spicy and fragrant.

Sesame sauce cold rice noodles

Typical muslim food method. The method is relatively simple. Mix the flour into paste, put it into a special metal rice noodle basket, shake the radish to spread the flour evenly at the bottom of the basket, and then steam it in a boiling water pot. When eating, cut the dough into strips half a centimeter wide. The general auxiliary material is shredded cucumber, and salt, vinegar, sauce, sesame sauce and Chili oil are added.

The taste of cold rice noodles, that is, the characteristics of cold rice noodles mentioned above, highlights four characteristics: gluten, thinness, thinness and fullness. "Tendon" means strong and chewy; "Thin" means steaming thin; "Fine" means to cut very fine; "Mao" means soft. Based on these four characteristics, Qin Zhen rice noodles are widely welcomed by the public.

There are only two ways to eat cold noodles. One is cold, which is also the most common, and can be eaten all year round. The other is hot eating, that is, steaming the skin, cutting it, putting it on a steamer and heating it with fire to keep it hot all the time. This way of eating is mostly in winter, but some people still want to eat cold rice noodles in winter, which is what they like.

Cold rice noodle set refers to a bowl of prepared rice noodles with a bowl of red bean porridge, which is very comfortable to eat and drink. Others offer a pot of yellow wine (also a low-alcohol health wine brewed from rice), or pour it yourself, or invite one or two confidants to have a drink, which can only be obtained by on-site tasting.

Cold rice noodles are widely loved by the public. In addition to good taste and good nutrition, another important reason is that it eats quickly, usually in three to five minutes, which is really convenient and fast. Therefore, it is also called Qin Zhen rice noodle as a cold rice noodle snack.

Cold noodles originated in the Qin Dynasty. After nearly two thousand years of polishing and improvement, the technology of cold noodles tends to be stereotyped. General operators have mastered the ingredients and secret recipes of cold noodles, including rice, bean sprouts, vegetables, spiced vinegar, garlic and ginger juice and Chili oil, but they can learn a lot from the specific operation. For example, rice should be a single-season rice at the northern foot of Qinling Mountains, while rice from Taiping Valley in Huxian County is superior, especially from Shangcao and Caoxia villages in Caotang Town of Huxian County. Steamed cold noodles are tender, thin, thin and smooth, and taste particularly good. As for soybean sprouts, they should be first-class soybeans produced in the northeast, and they must be produced in crocks. Don't use chemical fertilizer water, so the soybean sprouts are good in color, crisp, oily and fragrant. Five-spice vinegar, you must choose the fragrant vinegar produced in Dawang Town, Huxian County, and the double vinegar in smoked vinegar (also called head vinegar) is the best. Before boiling the skin, boil the vinegar, add more than ten kinds of precious spices such as star anise, pepper and cinnamon, and let it cool before use. As for the cold skin Chili oil, we should pay more attention to it. You must choose the big red pepper from Yuyao Village, Laodian Town, Huxian County, hang it in the shade under the eaves, dry it, cut off the pepper handle and use it.

Good vegetable oil is baked in an iron pan, ground into powder on a stone mill, and then rolled into noodles in a celadon basin. Burn the first-class vegetable oil in an iron pot to 60% to 70% heat, then pour it into Chili noodles and burn it into red and fragrant Chili oil. If the oil temperature is high, it will be brown, and if the oil temperature is low, it will be cooked and tasteless. This is an important part of the most important technology. In addition, a large straw cutter about one meter long must be used to cut cold noodles. While eating cold rice noodles, I watched the performance of cutting cold rice noodles with a big straw cutter, which added another point of enjoyment. Therefore, some people call Qin Zhen rice noodles cold rice noodle broadsword. Now some of them are cut by machine, but they always feel different.

In the bean jelly family, Qin Zhen rice noodle bean jelly is the mainstream, also called rice noodle bean jelly; There are also skins made of wheat flour, which are called wheat flour skins; There are many varieties of black rice noodles, vinegar instant noodles, rolled noodles and gluten noodles, which have become a bean jelly tribe, making it possible to develop a bean jelly feast.