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Poems describing Shaanxi cuisine

1. Su Dongpo, a great writer in the Northern Song Dynasty, once wrote a hymn of praise for "Long delicacies include bear wax, while Qin cuisine only has sheep soup." Beef and mutton soaked buns are a famous snack with unique characteristics of Xi'an Fangbang.

It started operations in 1989 and has a history of 100 years.

Legend has it that beef and mutton soup evolved from the ancient "beef and mutton soup" in the 11th century BC.

During the Western Zhou Dynasty, "ox and sheep soup" was listed as a "ritual meal" for kings and princes.

According to the "Song Book", during the Southern and Northern Dynasties, Mao Xiuzhi presented the unique delicacy of beef and sheep soup to Emperor Wu of the Song Dynasty. Emperor Wu competed for the title of Taiguan Shi, and was later promoted to Minister Guanglu.

There is also an interesting legend. Emperor Zhao Kuangyin of the Song Dynasty was trapped in Chang'an before he became emperor. He lived a life of starvation all day long. One day he came to a shop where beef and mutton were being cooked. Seeing his pity, the shopkeeper asked him to let him go.

He broke the dry buns he had brought with him into pieces, poured a ladle of hot broth over him and put it on the fire to cook it thoroughly.

Zhao Kuangyin devoured it and felt that it tasted the most delicious food in the world.

Later, Zhao Kuangyin wore a yellow robe and became the emperor. One day, when passing by Chang'an, he still couldn't forget the beef and mutton steamed buns he had eaten here. He and the Minister of Civil and Military Affairs went to this restaurant to eat beef and mutton steamed buns. They still felt it was extremely delicious and superior to

He tasted delicacies from mountains and seas and rewarded the shopkeeper of this shop.

Once the story of the emperor eating steamed buns spread, beef and mutton steamed buns became a famous snack on Chang'an Street.

Su Dongpo, a great writer in the Northern Song Dynasty, once wrote a hymn in praise of "Long's food has bear wax, and Qin's cooking only has yoghurt".

2. Huang Guichou Liquor Shaanxi’s flavored dishes are known and loved by more and more tourists because of their rich historical allusions and cultural interest.

At banquets, people eat and drink regardless of family, so the most famous drink in Shaanxi, Huang Guichou wine, became very popular.

Today, steaming thick wine is sold everywhere from big hotels to neighborhood snack shops, and even many old people and children in Xi'an can tell foreigners a few legends about Yang Guifei and thick wine. Huang Gui

Chojiu is a sweet wine made from glutinous rice and Xiaoqu. It is named after its fragrant yellow osmanthus.

This wine looks like jade liquid, with a sweet and mellow aroma and a long aftertaste. It is said that its history can be traced back to the "醆醴" of the Zhou Dynasty.

According to research, before the invention of distilled liquor, our ancestors had been drinking this kind of rice wine, especially in the Tang Dynasty.

"The Immortal in Wine." The "doujiu" Du Fu mentioned here refers to thick wine. This can also be proved by the Tang tomb murals unearthed in recent years: in the Wei family tomb unearthed in Nanliwang Village, Chang'an County in 1992,

There is a picture of a banquet in the owner's courtyard, in which two girls serve wine from both sides.

Some archaeological experts pointed out that the wine in this painting was pressed from the side, just like the scene described in Li Bai's poem "The wind blows the willow flowers and fills the shop with fragrance, Wu Ji presses wine to encourage guests to taste it."

The key is the word "pressing", which is to use human power to separate the wine juice from the lees. This scene can still be seen in some "time-honored" restaurants in Xi'an today.

3. Buckwheat noodles There is a place in the northwest of Xi'an city wall called Jiaochangmen. As the name suggests, it was probably the place where the Eight Banners soldiers and the Green Camp soldiers practiced martial arts.

I have never seen "men" before, but for a long time, the three words "jiachangmen" have appeared in the mouths of Xi'an people, often followed by the other two words "饸饹".

Because it is mostly made of buckwheat noodles, the more fixed name is buckwheat noodles.

According to some research, this food already existed in the Yuan Dynasty. According to the section of "Buckwheat in the Book of Agriculture" written by Wang Zhen of the Yuan Dynasty, there is "There are many kinds of buckwheat in the counties behind the mountains in the north, and they are ground into noodles or made into soup cakes.

"He leak" and "饸饹" are very similar in pronunciation in both Mandarin and Shaanxi accents. Perhaps the latter is a transliteration of the former.

4. Soup dumpling Jia San is a famous person in Xi’an.

When you come to Xi'an, no matter what, you should taste Mr. Jia San's heart-warming innocence and beautiful skills.

If you find Jia San, you have found a real snack.

There are many snacks in Xi'an, and "Jia San Guan Tang Baozi" is one of the Xi'an snacks with the biggest name and the loudest brand name.

5. Shaanxi Liangpi There are many kinds of Shaanxi Liangpi, with different methods, different mixing characteristics and different tastes. Here are just a few.

Sesame sauce cold skin is a typical halal way to eat.

The method is relatively simple. Mix the flour into a paste, put it into a special metal Liangpi basket, shake the Liangpi diluo to spread the flour evenly on the bottom of the basket, and then put it into a pot of boiling water to steam and mature.

When eating, cut the dough into half-centimeter-wide strips, usually add shredded cucumber, salt, vinegar, sauce, sesame paste, chili oil, etc.

Qinzhen Liangpi is made from rice flour. Because it is produced in Qinzhen, Hu County, it is also called Qinzhen Liangpi.

When making, the rice flour is adjusted into a paste, spread flat in a multi-layer bamboo steamer, and steamed over high heat.

When eating, use a large guillotine nearly one meter long and more than 20 centimeters wide to cut it into thin strips, add auxiliary ingredients such as green vegetables, bean sprouts, etc., and mix in seasonings. The good taste is all in the chili oil, and the prepared cold skin is all red.

, spicy and fragrant.

Hanzhong Liangpi is named after being produced in Hanzhong area.

Because during processing, a small stone mill is used to add water to grind the rice into rice flour slurry, which is also called water-milled cold skin.

When making, the ground rice flour slurry is spread flat on a bamboo steamer and steamed.

Add seasonings, mainly garlic juice and chili oil. The taste is sour and spicy with the aroma of garlic.

Qishan rolled dough is the best made in Qishan County.