1. Qishan handmade noodles \xd\ local snacks, Guanzhong, Shaanxi, mainly in Qishan. In the north of Qishan County, there are eight acres of ditches, and the land where the Western Zhou Dynasty began, all the villagers can roll the dough. Mix the wheat flour, knead it into dough, stir-fry it in a hot pot, tear it into small pieces, roll it into thin slices on the table and steam it in a cage. Each slice is the same size as the blown cake, cut into noodles with a knife, add oil and pepper and salt vinegar, mix well and serve. \xd\ Handmade dough tastes soft and tender, and is also good at being sour, spicy and fragrant. People who like pasta in the north all like Qishan Handmade dough \xd\ xd \ 2. Qishan Saozi Noodles \ xd \ This eating has a certain origin with history. \xd\ It is said that when Xibo Hou Jichang lived in Xiqiao, there was a dragon in the Weihe River, which often made waves. One day, Ji Chang hunted the dragon in Weishui. \xd\ Ji Chang loves the people and wants to share the joys and sorrows with the people. I ordered my subordinates to peel the dragon, chop its meat into pieces, and add seasoning to make it smell fragrant and strong. Take a bite from a cauldron in the ancestral temple, mix the soup with boiling water, and inject the minced meat of the dragon into the soup pot. The soup is delicious immediately. Cook the noodles in another pot, scoop them into a bowl and add the soup. There are few people with meat. In order to make more people enjoy the delicious dragon meat, Ji Chang ordered the chef to mix more soup and less noodles, so that many people could eat it. Because of its delicious taste, noodles with minced meat are popular among people in Guanzhong, Shaanxi Province. \xd\ The present Qishan noodles with minced meat are improved on the basis of traditional flavor. \xd\ SAO Zi: There is no dragon meat, so we have to replace it with pork. Cut diced meat the size of a fingernail on the chopping board, add rapeseed oil to the hot pot until the oil is cooked, pour the pork into the oil pan, and wait until the oil in the meat is removed, add salt, aniseed, etc., simmer the meat slightly, add more vinegar, add Chili noodles, and warm it slowly. This is called _ SAO Zi. \xd\ Noodles: Guanzhong has been rich in wheat since ancient times. The loess soil layer is deep, the water is abundant and the land is fertile, and it is also in the north. The wheat grows for a long time and the flour is of high quality. Qinchuan, 8 Li, is the land of Chinese agricultural civilization. Pasta is the main symbol of agricultural civilization, and it is also the main diet of people in countries with agricultural civilization, and noodles are the best in Guanzhong pasta. Rolling noodles is from Shaanxi, and it should be exactly the stunt of women in Guanzhong cooking. Scoop out whisked wheat flour from the earthen pot and mix it evenly in the earthen pot. Knead, knead, knead until the dough is soft as mud, put it on a pear wood chopping board, take out a slender, smooth, red jujube rolling pin, and slowly roll it, roll it, roll it, roll it again, and the dough becomes a paper-like dough piece on the pear wood chopping board like magic. A steel knife as big as a cattail leaf fan is held in a woman's delicate crisp hand, and the rolling pin rolls along the dough piece like a ruler. The knife sticks to the rolling pin and cuts it quickly. After a while, a large dough piece is cut into noodles. The noodles cut by a good woman are as thin as paper and as thin as silk, which is a severe test for a peasant woman to cook. \xd\ Vegetables: Tofu, radish, potatoes, beans, garlic sprouts, green onions, day lilies, kelp, cabbage and vegetables grown in the land can be used as the bottom dishes of noodles with minced meat, but garlic sprouts and leeks are essential. Dishes need to be chopped, and when they are broken, they taste delicious. The more broken they are, the more refined they are, the more beautiful they are, and the most jealous they are. White bean curd, green leek and garlic seedlings, red radish and yellow day lily are colorful. Chopped vegetables are also cooked with clear oil. There is a reason why people in Guanzhong eat noodles called "_" instead of fried. When cooking, the fire is big and fast, but when cooking, the fire is slow and gentle, with different degrees of heat, different processes and different tastes. The bottom dish is called the bottom dish when it enters the soup pot and sinks to the bottom of the pot. \xd\ Dried vegetables: Dried vegetables of Qishan noodles with minced meat are limited to leeks and garlic seedlings. Green in vision and fresh in taste. Chop leeks or garlic sprouts into shreds, but also cut them into large pieces. Fried eggs into pancakes, cut into small diamonds, and put them into leeks and garlic seedlings, which is called floating vegetables. Dried vegetables are put into the soup pot and naturally float on it. \xd\ oily pepper: the oil must be clear oil squeezed from rape; Pepper must be long-term pepper in Guanzhong, baked in a hot pot and pounded into noodles in a stone pot. Cooked clear oil is poured into chili pepper noodles, which is called "oily and spicy" by fellow villagers. More oil, less chili pepper. \xd\ soup: a little aged vinegar. Add clear oil to the iron pan. When the oil is cooked, pour the aged vinegar into the oil pan, and then add boiling water to it. Add salt to adjust vinegar, and vinegar must stand out. Add the seeds of Sao to the soup, add the bottom vegetables to the soup, float the vegetables into the soup, and add the oily seeds to the soup. The red one is chili pepper, the green one is pickled vegetables, the yellow one is oil, and the colorful one is bottom vegetables. \xd\ Cooked noodles are picked up with two chopsticks, and only a few noodles are needed. The soup is poured into the noodles. \xd\ The flavor of pure Qishan noodles with minced meat can be summed up in nine words: hot and sour, thin and smooth, fried and thin. \xd\ Fifteen miles north of Qishan County, there is Zhougong Temple. There is a village "Beiguo" near Zhougong Temple, which is the location of Qishan noodles with minced meat. Villagers have inherited ancestral traditions for thousands of years, and they are the best at making noodles with shame. Now, the "Qishan Folk Village" in Beiguo is famous in Guanzhong, and the "noodle customers" who admire Qishan noodles are in an endless stream all day. \xd\ xd \ 3. Guokui \ xd \ Guokui is called "dry food" in Guanzhong, and it can be divided into "starting noodle" and "dead noodle" Guokui according to whether its noodles are fermented or not. Fermented noodles are dough, and those that are not fermented are dead noodles. \xd\ Guo Kui is dry food, which is certainly resistant to storage, and will not deteriorate for a long time, so it is suitable for carrying on long trips. On the other hand, because flour has been fermented and easy to digest, it is more popular among villagers. \xd\ Yeast is added to the mixed wheat flour, which is called "dough rise" after the flour is fermented; The fermentation process is called "leavening". When the dough is ready, knead it on the chopping board, add pepper, fennel and other seasonings, press it with a big thick stick until the dough is soft as mud, then tear it into small dough, roll it out with a short rolling pin and bake it in a large and deep iron pot. Firewood doesn't use coal, and it doesn't need chopping. It only uses wheat straw. Wheat straw burns slowly in a hurry. Burning a pot helmet must be slow, impatient, anxious, fast, hard, and the pot helmet will be burnt; Slow fire attack, the pot helmet is Huang Liang and crisp, and the noodles are mixed with the special fragrance of the seasoning, which makes people greedy. \xd\ The helmet is half a turn thick and looks like a pot cover. "Top Ten Monsters in Shaanxi, the pot helmet is like a pot cover". When eating, cut it into pieces with a knife. It is common for villagers to carry firewood and wood in Qinling Mountains and carry a cloth bag with a pot helmet inside. Guo kui is very hard and very thick. It is very hard to gnash your teeth and bite hard when eating, and often your eyes are wide open. Therefore, the country people are also called "open-eyed Guo kui". Chew a few pieces of "open your eyes" and drink a few mouthfuls of mountain spring water. The pot helmet is hard and hunger-resistant, and dozens of miles of rugged mountain roads, with a hundred heads and ten kilograms of firewood or wood, are carried home by men. \xd\ When learning about agriculture, village cadres led some members to go to Xiyang County, Shanxi Province to learn advanced experience, carrying white and Huang Liang's "open-eyed Guo Kui". The fellow villagers in Guanzhong gnawed at the "open-eyed pot helmet" while wandering around Dazhai village. The poor middle peasants in Dazhai who gnawed at Wowotou all the year round were very envious and said, "You eat so well, why do you come here to learn?" The fellow villagers in Guanzhong are quite embarrassed. When Chen Yonggui was the vice premier of the State Council, he criticized the Shaanxi people very rudely and said, "Eight hundred Li of Qinchuan supported 21 million lazy people." When I was away from home, I often gnawed at my fellow villagers who "opened their eyes", and I was ashamed of it for many years. When I was at school, my teacher often \xd\ us a lazy story. The teacher said that a man in a village in Guanzhong is very lazy, can't do anything, and certainly can't cook. He usually relies on his wife for everything. On one occasion, my daughter-in-law was going to stay at her mother's house. When she left, she was afraid that no one would cook for the man. When the man was hungry, she branded a big pot helmet and hung it around the man's neck with a rope. She calculated that when the pot helmet was finished, she would go home. Unexpectedly, the man was too lazy to be strong. When he was hungry, he bowed his head and chewed a few mouthfuls of Guo Kui. After a long time, the upper part of Guo Kui was finished, and the man was too lazy to lower his head and chew the lower Guo Kui. Daughter-in-law estimated that Guo Kui was almost finished, so she hurried back from her family. Unexpectedly, the man had starved to death before Guo Kui finished eating. \xd\ This story must be a little exaggerated, but it was very popular at that time to educate people to be hardworking. And because it has something to do with "open your eyes", I firmly remember it. \xd\ 4. Dip in the water \xd\ There is a kind of noodles in Guanzhong, which is called "flat noodles". \xd\ The noodles are soft, roll them out slightly after waking up, cut them into wide strips with a knife, sprinkle corn flour on the pear wood chopping board, hold the two ends while tearing and throwing them, and the noodles are as wide as a belt, thick and long. One noodle is two sides, boiled in a boiling pot, fried a handful of spinach in it, and fished into a warm water basin after the noodles are cooked. \xd\ A big bowl is filled with salt, vinegar and Chili noodles. chili pepper is red and bright, and the oil is yellow and bright. Pick a thick and long flat noodle in the bowl, dip it in the bowl with seasoning, and eat it beautifully. Acetic acid, chili pepper spicy, oily, white and gluten, one noodle is two or two, and two noodles are four or two. A good man can eat three noodles. \xd\ After eating three or two noodles, my forehead was sweating, my lips were dripping with spicy, and I drank a bowl of noodle soup, which was original and my stomach was bulging and comfortable. When I left, I could not help but praise it: "Hey!"