China people's endless exploration of taste buds is definitely a ride.

this is evidenced by eight major cuisines on 9.6 million square kilometers of land.

When all recipes are pursuing color, fragrance and taste, high, refined and sharp, in fact, our stomach's memory of the original taste is unforgettable.

for example, in the northwest where the folk customs are tough, there are always some foods that people who have eaten will never forget, and those who have not eaten will be fascinated.

Qishan noodles with minced meat, the witness of Chinese civilization

eat noodles, but also in the northwest.

in the northwest, Qishan noodles with minced meat can rank among the top three.

the position of noodles with minced meat in Shaanxi is beyond doubt, let alone unshakable. As early as the Tang Dynasty, when the royalty and nobles celebrated their birthdays, they would eat noodles, which meant longevity. For thousands of years, people in Shaanxi now have to eat noodles with minced meat for birthdays, and treat VIPs with noodles with minced meat on holidays, weddings and funerals.

In the past, Shaanxi people got a new wife, and the next day after they passed the door, there was another exam: a grand rolling ceremony.

The bride rolls out noodles in front of relatives and friends. The noodles rolled out by skilled people are even in thickness, long and thin, and boiled constantly. Such a new wife will be praised by her husband's family. Therefore, people in Shaanxi have raised women, and their mothers have been teaching skills since childhood.

with such folk customs, the quality of noodles is naturally second to none.

The essence of noodle eating culture, with the flowing water of the Yellow River and Weihe River, has passed through thousands of years and has a long history.

Shaanxi noodles with minced meat, especially Qishan noodles with minced meat, are authentic.

Qishan noodles with minced meat, minced meat and noodles are all very particular.

the climate in northwest China is suitable for wheat growth, and in midsummer, it is the time when wheat waves surge. Aunt's mother-in-law of thousands of families selects superior wheat flour and rolls dough. The noodles should be rolled lightly and brightly, cut slender and slender, and cooked flexibly.

the essence of the taste lies in the seeds of shame.

select fresh pork with seven points lean and three points fat, and cut it into thin and broken meat foam. Heat oil in medium heat, stir-fry until the meat turns white, and add Jiang Mo to remove fishy smell; When it is ripe in June and July, add spices such as pepper and cinnamon, inject broth and simmer slowly until the meat is rotten. After blanching the old tofu with water, fry it with hot oil together with yellow flowers and fungus; Add proper amount of aged vinegar to the hot oil-poured red pepper noodles.

first put the fried old tofu, yellow flowers and auricularia in the bowl, cover it with cooked noodles, pour the broth over it, and cover it with stewed SAO Zi. A bowl of Qishan noodles with minced meat that is economical and suitable for all ages is ready.

authentic Qishan noodles with minced meat, the soup is hot and sour, the noodles are tender and smooth, and the noodles are floating in red oil, which is delicious and attractive.

Anyone who has seen the movie "White Deer Plain" must remember the scene of Tian Xiaoe watching Heiwa eat noodles.

Hungry Heiwa buried her head in a big bowl of noodles and ate hard. She ate steaming and hearty, and Tian Xiaoe's heart was a mess. She couldn't help but sigh: This is a man!

When eating noodles in Shaanxi, you must use a big bowl and stutter. It's best to squat on the ground, swing your arms and eat, not to eat noisily and sweat profusely, which is not enough to show the charm of the northwest man and to set off the desolate and vigorous Loess Plateau.

Dali has an elbow, and Dongpo elbow in Qin cuisine is famous all over the world because of Su Dongpo. But as a Shaanxi native, when it comes to elbows, the first thing that comes to mind is definitely to bring an elbow.

The elbow with a handle in Dali County, Shaanxi Province is known as the first dish of Qin cuisine, and is also listed as the intangible cultural heritage of Shaanxi Province. Throughout the world, it is rare for a dish to have this status.

being honored with this honor naturally has its strength. From the point of view of modeling alone, it is named because it has bones and hooves and is shaped like a knife handle. Dishes are loaded with elbows, which look like hills, and have a rough and heroic spirit of northwest men, so they are the king at the dinner table.

On holidays, weddings, funerals and important occasions, there must be an elbow on the dining table. Even at the highest local banquet-Jiupin Thirteen Flowers, bringing an elbow is a proper protagonist.

Thanks to the gifts of the Yellow River and Weihe River, Dali County is the most fertile place in Guanzhong Plain, with a vast expanse of fertile fields. Coupled with the diligence and tenacity of the Qin people, it has been a world-famous granary since ancient times.

Rich products enable people in Dali County to pursue the ultimate in a delicious food.

Only the pig's foreelbow is selected as the material, so it is appropriate to be fat and thin. Use fire to remove the untreated pig hair, wash it, and after peeling, picking meat and chopping bones, put it in a pot with cold water and boil water with strong fire to make the meat of the elbow slightly firm, and then pick it up and put it in a coarse pottery basin.

The ingredients in the pottery basin are also very elegant. In addition to the common spices such as star anise and cinnamon, the noodle sauce is the soul with an elbow, which not only ensures the unique taste of this dish, but also plays an important role in improving the color.

pose and serve. Raw steaming is a feature of Dali elbow with handle, in order to maximize the preservation of the original meat flavor of the elbow.

the process of steaming the meat is steaming with strong fire and stewing with low fire for four hours, until the flavor carefully prepared in the pottery basin completely penetrates into the skin of the elbow.

The elbow that just came out of the pot is steaming, the flesh is purplish red, and the meat is crisp and rotten. When touched gently with chopsticks, the skin and meat tremble slightly. Put a bite in your mouth, fat meat is not greasy, lean meat is not firewood, and fat and thin are alternating, which is just right.

You don't need to chew very hard, the soft elbow meat has spread between your lips and teeth, and it is memorable.

Confucius "heard Shao Yin, but he didn't know the taste of meat in March", probably because he had never tasted Dali with an elbow.

Dongxiang hand-grabbed mutton tastes authentic in Gansu.

Compendium of Materia Medica suggests eating more mutton in winter.

When it comes to mutton, many people will naturally think of roast whole sheep in Inner Mongolia and mutton kebabs in Xinjiang. Speaking of Gansu cuisine, I'm afraid many people's first thought is Lamian Noodles. It's a pity that Lanzhou Lamian Noodles has already ruined the street, and it depends on fate whether it is authentic or not.

In contrast, anyone who has eaten Dongxiang hand-grabbed mutton should agree with me: it is the only one that truly represents the taste of Gansu.

Dongxiang hand-grabbed mutton is a must. "Speaking of grasping, I think of Linxia"; "If you don't eat it, you will come to Linxia in vain." Legends of Jianghu are enough to explain the status of Jianghu.

There is nothing strange about the cooking method of Dongxiang hand-grabbed meat. The real beauty lies in the selection of raw materials.

Dongxiang's mutton-grabbing sheep came from a mountain village in dongxiang county. These places have high mountains and long roads, steep slopes and deep ditches. Free-range sheep are scattered on the steep hillside, like a leisurely white cloud, swimming on the mountain ridge in the northwest.

The sheep in Dongshan eat pure natural green food, breathe fresh and pollution-free pure air, and are carefree and happy. Every day, when we go up the mountain and down the river, we run wildly all over the mountains, and the amount of exercise is several times more than that in captivity. Coupled with the dry climate in Dongxiang, the water content of pasture is generally low.

The unique natural conditions make Dongxiang's mutton quality unique in the world. According to historical records, as early as the Northern and Southern Dynasties, Dongxiang sheep was a must for royal tributes.

excellent ingredients don't need complicated cooking methods. Excessive processing, on the contrary, is a kind of destruction of delicious food.

Dongxiang's hand-grabbed mutton is the little Jie sheep of that year. Slaughter and wash, put the whole pot in cold water, bring it to a boil with strong fire, and the blood foam must be skimmed, and then simmer for half an hour to fifty minutes.

The ingredients are very simple. There are three common ingredients: salt, pepper and ginger. Cooked sheep are divided into different parts, or cut into strips, or diced, with salt and pepper and raw garlic for human consumption. That's all.

the cooking time is not too long, and 3 minutes is appropriate. In this way, you will have the tearing pleasure of eating large pieces of meat, and because of the delicate and delicious unique ingredients, it will not bring difficulties to chewing and swallowing.

Do a good job of Dongxiang hand-grabbed mutton, which has skin, meat and bones, and is fat and thin. Everything is just right.

The traditional way for local people to eat is called "Ping Gang". In my spare time, three or five friends, crowdfunding to buy a whole sheep, do it in a family. The owner contributes, but he doesn't pay.

after the sheep is cooked, the owner cuts the sheep into several parts according to the head in front of all the guests, and each part must contain all the parts of the sheep. One for each person, just get started and eat.

after the meat is divided, cook the mutton broth, and then cook the noodles.

A group of people slaughter sheep, cook sheep, share meat and eat noodles together, just like flowing water. Dongxiang people also have the custom of drinking tea, commonly known as "scraping bowls." Eating meat and drinking tea, talking and laughing, a vivid sketch full of human fireworks.

nowadays, a hand-grabbed mutton is implicated in the taste buds of countless wanderers in Dongxiang, and it is also entrusted with homesickness thousands of miles away.

Half-cooked chicken in Taiyuan, the first smoked chicken among the "Four Famous Smokers" in Shanxi

Shanxi, as early as the Spring and Autumn Period, had the reputation of "mountains and rivers on the surface, which are harmless". Legend has it that The goddess patching the sky was chosen in Shanxi, which is the veritable birthplace of the Chinese nation and the cradle of Chinese civilization.

delicious food is naturally not inferior.

There are four famous smoked products in Shanxi: smoked chicken, bacon, smoked vinegar and smoked pigeon.

It is smoked chicken that ranks first, and Lingqiu is the most famous one.

Select tender chickens that are plump and strong within one year, slaughter and clean them, and only make a small incision in the buttocks to empty the internal organs. When the chicken is cooked, it must be a special old soup stock, plus cardamom, cinnamon, clove, Amomum villosum, dried tangerine peel and other Chinese herbal medicines as well as spices and seasonings, and simmer for three to four hours.

first code the red-hot charcoal block in the fumigation pool, and the exquisite Shanxi people must cover it with old cypress sawdust. In this way, the smoked chicken has a special fragrance.

Smoked chicken oil on the plate is not greasy, salty and delicious.

smoked chicken in Lingqiu is a must. Taiyuan Halfway Chicken developed on the basis of smoked chicken in Lingqiu, which is even more wonderful.

take half a smoked chicken and tear it into strips. Stir-fry oil, onion and ginger until fragrant, then add chicken soup, chicken strips and other seasonings, boil over high fire, simmer over low heat, and add winter bamboo shoots, cucumber strips and garlic seedlings after collecting juice.

ruddy chicken is set off by the white of winter bamboo shoots, the green of cucumber and the green of garlic seedlings, and the red, white and green are mixed, which has visually tempted the stomach. The unique salty smell of smoked chicken and the spicy smell of garlic seedlings directly stimulate the taste buds from the sense of smell.

It is said that when Empress Dowager Cixi was driven out of the Forbidden City by Eight-Nation Alliance, she ran around in a panic. When she went to Taiyuan, she was full of praise for this half-baked chicken, ignoring her solemn image and even calling it "delicious".

there are thousands of customs in the world, and the most beautiful is fireworks.

No matter where you are or what your situation is, as long as you can remember the wisp of smoke curling up in your heart, you won't feel too desolate, and your wandering heart will still have a place to fall.