Shaanxi handmade noodles are widely recognized as a delicacy. The difference between Shaanxi handmade noodles and other varieties of noodles lies in its methods and ingredients. Cold rice noodles was originally a very common snack in Shaanxi, but in Qishan, it was made into the ultimate delicacy, which contained profound cultural essence. Steamed steamed bread must be fermented to give full play to the sweetness of wheat. Handmade noodles should be kneaded until there are no bubbles, and then rolled into cakes, cut into thin strips, and chewed carefully at the entrance to eat hundreds of flavors. Qishan handmade noodles combine these two technologies organically, and take the advantages of handmade noodles and steamed buns, forming a unique flavor.

Handmade dough originally belongs to enzyme products. Many people ask whether it is normal for the dough to be sour. Here, Mr. Ma definitely said it was normal.

Ma Laoda's training in rolling dough said: Why the rolling dough is sour should be told from a story:

The dough originated in the Tang Dynasty, when oats were planted in Guanzhong area, with low yield, drought resistance, yellowish color, chewiness and less starch. At that time, the war was raging, and it was a problem to eat enough. The people even ate the chaff, and the dough could only be extravagant in the palace! Therefore, it is called Yujing Powder. The dough in the Tang Dynasty was actually steamed dough. Later, the washed dough was not finished, and it was fermented overnight. It was steamed thick in Luoluoli, and it was one centimeter thick. It was too thin without tendons, and it was rotten, so it appeared.

In the Yuan Dynasty, making skin was very popular in this area. With the demise of the Yuan Dynasty, the Hui people in Shaanxi moved to Ningxia, Gansu Province, and also brought the technology of making skin. Tiejiahe in the south of our city was the descendant of Timur at that time, and Tuotuo was originally the descendant of Tuotuo Taishi. By the Ming Dynasty, the Guanzhong earthquake in Shaanxi Province killed and injured more than 1, people, and the Ming Dynasty moved from Jiangxi, Wuhan, southern Shaanxi, and southern people to the north, bringing rice.

in the Qing dynasty, our ancestors evaporated the water from the fermented flour water in a pot, wrapped it into dough, and rolled it into a skin. This skin was thin and smooth, and then a rolled dough was formed. In the Kangxi period of the Qing Dynasty, Wang Tongjiang of Bamugou Village in Qishan County was a chef, and was sent to Beijing by Qishan County Order to cook for the emperor. He took the rolled dough and noodles with minced meat from Qishan to the emperor to eat, and he was happy and went home.

So at this point, everyone understands that it is normal for rolled dough to be sour, so you can eat it safely, and rolled dough can also lose weight!