Legend has it that it began in the Qin and Han Dynasties. It takes rice as raw material, grinds it into rice slurry after soaking, dilutes it with water, steams it in a special cage, cools it and cuts it into thin strips. It is white, thin, light, tender, thin, soft, tough and fragrant, supplemented by bean sprouts, spinach and shredded carrots, and blended with sesame sauce, Chili sauce, garlic juice and ginger juice. After mixing, red and green set each other off, yellow and white set each other off, with bright color, refreshing taste, fragrant smell and unique flavor. There are many ways to eat dough. Besides cold food, it can also be dried and fried. It is white, bright, crisp and charming, and can be compared with the shrimp slices at the party. There are also ways to fry and stew. It has long been a popular local snacks with unique flavor.
[Edit this paragraph] How to make Chili oil with cold noodles:
The proportion of Hanzhong flavor: (special material for cold noodle)150g: (three kinds of peppers) 500g: (rapeseed oil) 4000g As the taste of each place is different, please cable your city so that we can provide you with all kinds of raw materials suitable for local tastes.
1. Ingredients: four bags of spices (special spices for cold rice noodles)
2. Accessories: eight bags of peppers (special peppers for cold rice noodles, containing 20g of sesame seeds),
3. Accessories: rapeseed oil 4000g/8kg;
4. After the rapeseed oil is boiled, let it cool slightly for about 1 minute, then pour it into a container and put it in turn (first put a little pepper in the oil, preferably the pepper will not turn black after 30 seconds, then add a lot of pepper and stir the spices evenly (don't make a mistake about the order of putting the materials).
[Edit this paragraph] History:
The dough in Hanzhong has a long history. Hanzhong cold rice noodles are mainly fragrant in Chili sauce, especially Chili oil. Chili oil is the most important seasoning in dough, and whether it is delicious depends mainly on the seasoning in Chili.
But when and what this snack started has never been verified, except that Hanzhong people can't live without it, because Hanzhong people eat dough as a meal and eat it three times a day. Once you don't have it for a long time, you will miss it like a child without a mother. You always feel that there is something missing in your life.
In recent years, whether you are on business, studying or working outside, when you get off the train and bus, you will eagerly look at the noodle stand, rush up, leave your luggage behind, eat a bowl or two of noodles before coming out, and then talk about other things. It seems that with the enjoyment of breathing, all the troubles of going out and deep homesickness will disappear.
This kind of stall is generally small, and a facade is enough. There is a big stove at the door, with a big pot burning boiling water on it, and towering steamer stands on the water layer by layer. Lift a cage slowly, then pour rice paste into the cage and steam it. There is also a stove next to it. There is a big pot of seasoning soup on the stove that has been cooked all night. There are many good things in it: chopped green onion, ginger rice, pepper, tsaoko, star anise and other spices, as well as gastrodia elata, angelica and other herbs.
This kind of dough is actually made of rice, similar to rice flour in the south. Because tenderness and vitality are like good noodles, it is named. You can cut it as thin as noodles, or you can put it in a bowl and mix it with seasoning soup.
If you eat dough without pepper, you won't taste anything. Pay attention to the selection of fine peppers, finely ground into flour, add sesame seeds, and then pour hot oil, which will make people's appetite open. So you must sit down. Who made your stomach so naughty? I just ate a bowl unconsciously, which is a bit like pig eight quit eating ginseng fruit. She only knows how delicious it is, how to eat it, but forgets the taste, so you have to have another bowl and savor it. It's just that some people can't tell you why after all Not spicy, not sour, not numb. I just feel warm in my heart, comfortable in my stomach, fragrant in my mouth, oily but not greasy, refreshing and warm. It's best to drink another bowl of vegetable tofu, just like drinking coffee with your partner. After a while, your head and feet are steaming, and your face is like a peach blossom. No wonder girls in Hanzhong usually look watery, moist and gentle, but they can eat dough but they swallow mountains and rivers quite well.
After eating, I put down two or three dollars, and the stall owner happily pushed a mount for you-your bike or motorcycle, and said hello: Walk slowly! Come again!
With the reform and opening up, this snack in southern Shaanxi has also been put on the streets of Beijing and food stalls in Shenzhen. Even if it is expensive, the taste is not very authentic. In particular, I am not used to outsiders always calling dough cold noodles. Because I always think that eating cold dough is good, and eating hot dough is even more tasteless. Late at night in the middle of winter, the weather is cold, but the night market is crowded with people. Just to eat a bowl of steamed hot dough. In particular, it is an excellent dinner for couples, steaming, snuggling up to you, eating with emotion and tone, which makes it prosperous and sweet, not to mention beautiful!
I thought snacks were snacks after all and could not be served. Who knows that once I happened to see this dough at a friend's wedding banquet, it was surrounded by a circle of polished lean meat, covered with a large piece of lettuce leaves, surrounded by many cherries and lotus seeds, and for a time, the color, smell and taste were occupied by it. The big plate was served in less than two minutes, and two chopsticks were swept away by one person.
Even so, I still think that dough is popular after all, and it is better not to wear those noble and gorgeous coats.
Noodles are called the first of the four special snacks in Hanzhong. It is made by soaking rice (flour at first) in water for four hours, then pushing (or beating) it into rice slurry, steaming it into pancakes in a cage, cooling it in a ventilated place, spreading rapeseed oil and cutting it into thin strips, adding seasonings such as refined salt, rice vinegar, soy sauce, pepper, ginger juice, garlic paste and red pepper, and mixing evenly. It can also be paired with shredded radish and bean sprouts, which look white and red, or with white and green spinach. It tastes slightly spicy and salty, sour and delicious. Since ancient times, Hanzhong people have used dough to entertain relatives and friends.
Noodles originated in Qin and Han Dynasties. According to legend, Liu Bang, the king of Hanzhong, ordered Xiao He to build the He Shan Dam, and the grain was harvested every year. In order to improve their lives, farmers dilute flour with water, steam it into pancakes, cut it into strips and eat it cold. It's delicious. One day, Liu Bang went out traveling incognito and entered people's homes. The hospitable farmers treated him with cold steamed cakes. Liu bang praised it while eating. When asked his name, the farmer couldn't say it. Liu Bang laughed at the method of making it and casually said, "This is steamed cake." Later, people switched to overlapping bamboo cages, which can steam several pieces at a time, big and thin. Cut into thin strips, the tendons are flexible, soft and continuous, just like pimps, and renamed as "dough".
Speaking of dough, there is also a story about "the magistrate of dough" circulating in Hanzhong. During the reign of Kangxi in Qing Dynasty, Zhang, a native of Hanzhong, served as county magistrate in Ruyang County, Henan Province. One year, the imperial court sent an imperial envoy to visit Ruyang, but Zhang Zhi did not prepare a banquet, but simply served the dough from his hometown. The imperial ministers ate and drank all the way, and they had long felt greasy appetite. They were ecstatic when they tasted the dough. Asked about the production method, Zhang magistrate told them one by one. Shortly after the imperial envoys returned to the DPRK, Zhangzhi County was promoted to be the magistrate of Luoyang. People unanimously speculated that it was probably that a meal of dough won the favor of an imperial envoy and the good word was promoted to emperor. After the matter was sent back to Hanzhong, it was also named as "the magistrate who changed his face" by the people. But unfortunately, Beijingers can't steam rice noodles so far. Perhaps the imperial envoy forgot all the preparation methods, and even if he wanted to eat, he couldn't make it.
However, Hanzhong people's skills in making dough sheets are getting more and more sophisticated. Today, the original flour dilution has been changed to rice grinding. The ingredients and seasonings are more particular. Therefore, in recent years, not only farmers, large and small market towns, but also some people have opened snack bars in cities such as Xi, Xining, Luoyang and Beijing, specializing in "Hanzhong Pasta".
[Edit this paragraph] Production description
1. Add bean sprouts, spinach and shredded coriander, and add sesame sauce, Chili sauce, garlic juice, ginger juice, mustard, allspice powder and refined salt. After mixing, red and green set each other off, yellow and white set each other off, the color is bright, the food is refreshing, the smell is fragrant and the flavor is unique;
This kind of dough is actually made of rice, which is similar to rice flour in the south. Because tenderness and vitality are like good noodles, it is named. You can cut it as thin as noodles, or you can put it in a bowl and mix it with seasoning soup.