First of all, let's talk about "rice skin" - rice skin mainly comes from Shaanxi. If broken down by region, there are "Hanzhong rice skin" from southern Shaanxi (called nianpi in Hanzhong) and "Qin rice skin from Guanzhong". The difference between "Zhenmipi": Hanzhong ricepipe is relatively soft and waxy, emphasizing the "spicy and refreshing" taste. The dough is also a traditional snack originating from Shaanxi. It is mainly made of flour that undergoes a series of processing to make batter and then steamed in a metal pan. The dough in Hanzhong, Shaanxi is relatively famous. As someone who has lived in the Guanzhong area since childhood and has not left since I went to college, let me tell you about the snack Liangpi. As far as I know, Liangpi is the largest category, and both dough and rice noodles can be called Liangpi. The cold skin is smooth and sour, with a bit of Northeastern skin-lifting flavor.

Liangpi can be roughly divided into dough skin and rice skin. As the name suggests, the dough is made of flour. Rice skin is made from milled rice. Both are steamed, and Hanzhong people have the habit of eating hot rice skin. There was a time when millet skins appeared in Yan'an. One is Qinzhen rice skin, and the other is Hanzhong rice skin. The taste is basically the same. Rice skin is a rice product with a soft and delicate texture. Preparation method: Soak the rice in water for 10-15 hours, gently knead it with your hands until the powder is the best, and then remove it to make a slurry.

There are schools such as Xifu Baoji Noodles (originated in Qishan County), Hanzhong Rice Noodles, and Qinzhen Rice Noodles. Liangpi has a long history. The legend of Liangpi originated from the period of Qin Shihuang and has a history of more than 2,000 years. Rolling dough and Liangpi are basically the same. Wash the dough first, put the precipitated starch into the pot and stir continuously over low heat. The dough is then rolled into dough, and finally steamed in a basket. The above types are mainly eaten cold, adding garlic water, salt, MSG, and Sichuan peppercorns.

Dough rolling: Baoji Qishan is the most famous in Shaanxi. There are many Qishan dough makers in Qishan County, each with its own strengths. The general method is as follows: Qishan dough is rolled into dough first, and then Steaming requires washing the gluten and fermenting at the same time. The methods are similar.