Xi’an’s century-old classic snack Qinzhen Authentic Old Xuejia Rice Noodles:
Qinzhen Xuejia Rice Noodles have a long history, and its origin can be traced back to the Qin Dynasty in the Qinzhen area. The tributes given by the common people to the imperial court were later lost and forgotten. According to family records, the elderly Cao Congli recalled that in the late Qing Dynasty, this snack did not exist in the market in Qin Town. The only raw materials for the dough are wheat flour and yellow millet. In the early years of the Republic of China, Xue Shouxin, who sold snacks at Dingzi Street in Qin Town, milled the remaining six kilograms of rice into rice noodles on the 23rd day of the first lunar month. be successful. Later, fellow villagers followed suit and sold it along the streets. Qinzhen Pizi became famous all over the world, but Xue Shouxin's noodle pizza was regarded as the authentic one. There is a saying in the local saying, "If you want to eat Liangpi, you must go to Xue's house". During the Cultural Revolution, Xue Lincai, the second generation descendant, took the position of production team leader and led the members to collectively operate noodle business in Qin Town, thus preserving this ancestral skill. After more than 20 years of painstaking research, the third generation descendant Xue Liansheng has made the production process more skillful and the taste of Liangpi is even better while maintaining the original characteristics.
The Xue family’s rice dough production process is very particular, starting from the selection of rice. , grinding rice flour to pulp, and steaming it in a pot are very distinctive, so the steamed skin has the characteristics of gluten, thin, fine, and flaky. In addition, the seasoning is made of high-quality chili peppers, high-quality oil, and a variety of seasonings, so the steamed skin is unique. Pizi spicy oil is red in color, with yellow and green side dishes, fragrant and simple, and refreshing in all seasons. It has been a famous delicacy in Guanzhong for hundreds of years. Once you take one bite, you will never forget it.
Shaanxi Liangpi, also known as stuffed skin. The raw materials are different, divided into rice skin and dough skin. Among them, Qinzhen Liangpi has the longest history. Qin Town is located in Chang'an County, adjacent to Xi'an. Qin Town has been rich in high-quality Japonica rice since ancient times. It is said that it was a tribute to the royal family during the reign of Qin Shihuang (some people must have laughed, Xi'an people didn't mention it, and left after two thousand years). One year
There was a severe drought and no harvest, and there was no rice to pay tribute. Qin's laws were strict and the villagers were afraid of being punished, so they asked a squire for advice. The next day, the squire made a plan. Aged rice is soaked overnight, stone ground into slurry, precipitated, the supernatant is skimmed off, steamed in a basket, and various seasonings are added. This is Qinzhen Liangpi. Qin Shihuang tasted it and found it soft, smooth, sour and spicy. He was so happy that he was exempted from taxes for that year and designated Qinzhen Liangpi as a royal food. Qinzhen Liangpi Chili Oil is carefully made. Grind chili, pepper, fennel and other spices finely, add them to oil, and cook them repeatedly over high heat. Bright red color and attractive spicy aroma.
Born and raised in Xi’an, I have known Xi’an’s Liangpi since I was a child. Especially in the hot summer, if you walk on the streets, it is not difficult to find that regardless of men, women, old or young, Liangpi will be known for its irresistible taste. The allure of Liangpi attracts everyone. Liangpi, also known as "Yongpizi", evolved from cold noodles in the Tang Dynasty. Its dough is made of well-selected materials, rigorous craftsmanship, and exquisite seasoning. It is famous for being "white, thin, light, soft, stuffed, and fragrant." It is cool and delicious, and is best eaten in summer. Now it is an important famous food in Xifu, Guanzhong. In Xi'an, there are three types of cold noodles: rice noodle, noodle and rolled noodle.
The rice noodle skin is made of rice flour. It is white and can be steamed as large as the steamer. After steaming, apply clear oil between each sheet and then layer them layer by layer. Stack them up, and when eating, the vendor takes out one piece, puts it on the table covered with snow-white gauze, and skillfully uses a knife as big as a guillotine without even looking at it, "Bang, bang, bang------" Cut the skin into pieces as thick as chopsticks, then add salt, MSG water, soybean sprouts (or mung bean sprouts), vinegar, and garlic water. Finally, use chopsticks to pick up a handful of skin and dip it into a jar filled with chili oil. If not, When you are satisfied, use chopsticks to dig out some chili peppers. They are red and oily, and put them on the skin. Put one end in front of you. The white skin, red spicy pepper, and tangy fragrance are enough for you to swallow it with your tongue. Go down, mix well, and take a bite. The chewy skin and spicy and sour taste are nothing more delicious than this.
Dough is made of flour. Its size, appearance, and craftsmanship are similar to those of rice dough, but it is slightly yellower in color. The biggest difference between it and rice dough is the presence of gluten, which is a by-product of making dough. Good gluten not only tastes chewy and fragrant, but also has a lot of pores inside, like a sponge, soaking up the seasonings. When you take a bite, it sizzles with oil. The fragrant, spicy, and sour feeling is very enjoyable.
Rolling dough was originally a specialty of Baoji. It is smaller than dough, tastes harder than dough, and contains gluten. Because of this, the aroma of chili oil is stronger when mixed with it, and its quantity is smaller, so it is more popular with women.
Liangpi is an old store of the Xue family in Huxian County. It has several branches in Xi'an. The taste is first-class. Not only is it full of color and aroma, but the people who prepare the Liangpi have been strictly trained. The seasoning of each bowl of Liangpi is just right. After eating From now on, there will only be a few oil stars on the bowl, which is really wonderful.
Qinzhen Liangpi formula and technical information CD price:
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Face-to-face course 1980 (Study 3 It will take about 5 days. Food, accommodation and education are included.) (Including a teaching CD and a set of teaching materials
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