Stewed sesame food, pinched glutinous rice balls, pinched joints and Meijiang wheat bells
Ma Shi, also known as "Mashi", "Mashizi" or "Mashizi", is a traditional Han snack in the northwest region. People in Guanzhong, Shaanxi Province call it Ma Shi and Mao Er. Knead the large egg dough on a clean straw hat to make it a more refined meal. Cut it into thick pieces and knead it with your hands to make it a lazy meal. Put it on the edge of the straw hat and rub it into a pattern. In my hometown in Meijiang, the ingenious women take the small dough and gently rub it on the rice sieve, and the side in contact with the rice sieve is full of patterns.
Xinjiang writer Wang Zu believes that the history of machizi can be traced back to the Yuan Dynasty. Its origin is related to Kublai Khan. Hu Sihui, the imperial physician of Yinshan in the Yuan Dynasty, introduced the method and steps in the book "Yinshan Zhengyao". At that time, hemp seeds were called "bald hemp seeds". 1 Huang Yizheng, a gourmet of the Ming Dynasty, gave a detailed description of the cooking method of machizi in his book "Shi Cyanozhu": "Tutu machi is made of flour into small rolls, cooked and stir-fried with gravy.
People in northern Shaanxi call kneading cat ears kneading Getuo. After the buckwheat is processed and ground into buckwheat noodles, the buckwheat noodles can be kneaded into Getuo. After being cooked, they are topped with eggs, tofu skin, golden needles and fungus. With plain marinade or topped with mutton or pork marinade, it tastes delicious and has a unique flavor.
In addition, there is also a saying of "sipping the knot"
It is used for sipping. The noodles are mixed noodles made from lentils and wheat. The batter is placed on the edge of a specially made joint bed covered with a round hole sieve, and pressed down with your hands to form small noodles about an inch long. When eating, put the squid into a pot and boil it, then pour it with vegetable soup. The soup contains diced tofu, diced potatoes, diced long beans, etc., and is served with leeks, white sesame seeds, chili sauce, coriander, etc. The taste is light and refreshing, with a bean aroma. This is the leader in northern Shaanxi noodles and a must-eat for meat eaters.