1. Find ancient and modern poems about Xi'an Liangpi, Shaanxi Liangpi, Qinzhen Rice Peel, Qindu Qiaotou Twelve Lang, Tianjiao's skillful hands in steaming and tasting.

The finely cut jade paper is thin and soft, and a little fragrant red touches the first emperor.

Qishan Noodles and Snacks: Who will enter the imperial capital?

The Eight Prefaces of Complexity analyze the sentiments of the people.

The light ribs, thin texture and soft fragrance of the village won the name given by Emperor Kangxi.

The water of Hanzhong rice is soft and the mountain is warm and delicate, and the rice of Hanzhong is also soft.

And bring thousands of lingering flavors to your tongue and sigh.

Xi'an Niangpi crafts the wine carefully and lovingly, and thanks my mother for every delicious meal.

Sanfanshang was afraid that his son was still hungry, so he looked for the old bowl.

2004.4.15 Afang Note: It is said that Qinzhen rice cake was made by Li Twelve, a clever man in Qinzhen, to survive the famine years. It was presented to Qin Shihuang. After the emperor ate it, he praised it, which saved the local people from the crime of not paying the food in time.

People in Houqin Town commemorated Li Twelve and made rice noodles on the 23rd day of the first lunar month on the anniversary of his death, which has been passed down to this day.

Qishan rolled dough is made through eight steps: mixing, washing, sinking, passing, hair, perming, rolling and steaming.

During the Kangxi period, Wang Tongjiang, a native of Qishan, was summoned to the palace to make this snack.

The emperor and empress praised the food so much that they named it "Yu Jing Noodles".

2. An essay describing the method of making dough. Located in the south of the Qinling Mountains and on the bank of the Han River, there is a delicacy in Hanzhong called: Hanzhong Noodles.

According to legend, dough dough originated in the Qin and Han Dynasties. It is made from rice, which is soaked and ground into rice slurry. It is diluted with water and steamed in a special cage. After cooling, it is cut into thin strips. It is white, thin, light, tender, and

It is thin, soft, tough and fragrant, and is supplemented with bean sprouts, spinach, carrot shreds, and seasonings such as sesame sauce, chili sauce, garlic juice, ginger juice, mustard, allspice powder, and refined salt.

After mixing, red and green complement each other, yellow and white complement each other, bright color, refreshing food, fragrant smell and unique flavor.

There are many ways to eat the dough. In addition to eating it cold, it can also be dried and fried. It is white and translucent, crispy and charming, and can be compared with shrimp crackers at a banquet.

There are also ways to eat it, such as stir-frying and stewing.

It has long been a favorite local snack with unique flavor.

The original name of the dough is "Yu Jing Fen". As the name suggests, it is related to the emperor.

Noodles are also called Shaanxi Liangpi and stuffed noodles.

Among them, Hanzhong noodles have the longest history. Hanzhong noodles are a home-cooked snack on the streets of Hanzhong area and are rated as one of the top ten classic local breakfasts in China. Hanzhong is located at the southern foot of Qinling Mountains and is rich in rice. Its living customs are similar to Sichuan.

Hanzhong noodles have a long history, unique flavor, soft texture, and the chili oil is not as strong as Qinzhen Liangpi. It is soft and delicate, with the style of Bashu.

Another type of 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 royal tribute during the time of Qin Shihuang.

One year there was a severe drought and there was no harvest, so 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 very happy, so he was exempted from taxes for that year and designated Qinzhen Liangpi as a royal food.

Qinzhen Noodle Chili Oil is exquisitely made.

Chili pepper, pepper, fennel and other spices are ground into fine pieces, added to oil, and repeatedly simmered over high heat.

Bright red color and attractive spicy aroma.

Qishan people's method of making cool skin is very special. The rice noodle skin and stuffed skin made elsewhere are made by mixing the noodles into a paste and steaming them in a special iron cage.

Qishan rolled dough is first rolled into noodles, then steamed, and then cut into strips slightly wider than the cold dough. The eating method is basically the same as rice noodles. Different from rice noodles, the texture of rolled dough is harder.

, high toughness and tendon.

People in Baoji area like to eat it, and it has also become popular in Xi'an in recent years.

In recent years, some dough merchants have added some colorful foods to the dough to develop colorful dough, such as adding carrot juice to make red dough, adding locally produced Yangxian black rice to make black dough, etc., making the original relatively simple dough.

The variety is richer and it whets the appetite.

2. Chenggu Noodles This is my hometown, a place in Hanzhong Basin with thousands of miles of orange sea.

Here there are beautiful people, outstanding people, mild climate and abundant products.

This is my country’s famous citrus hometown—Chenggu.

When you come to Chenggu in autumn, it would be a pity not to taste the oranges here, and the oranges in Chenggu are the best from Shengxian Village.

The orange has a refreshing taste, thin and juicy skin, early-ripening sweetness, white color and round fruit.

Peel the orange pieces and the orange teeth are revealed wearing gauze.

Put it in your mouth, bite it gently and feel the infiltration of the orange juice spreading in your mouth...Wandering among the orange groves, wandering in the green tide with orange light, you will feel this

Close to nature.

If you can catch up with the local annual Citrus Festival, it will be even more interesting.

Chenggu’s delicacies include not only oranges, but also specialty snacks such as noodles, vegetable tofu, and red tofu.

The milky white rice milk is steamed into a crystal clear, moderately thick rice noodle (dough), seasoned and poured with secret chili oil, and you can enjoy it slowly.