Qishan traditional snacks. This snack is also called Qishan Yujing powder and Qishan gluten skin. Founded in the Kangxi period of the Qing Dynasty. At that time, Wang Tongjiang of Bamugou Village, Beiguo Township, Qishan County worked as a chef in Beijing Imperial Chef. Based on his rich experience for many years, he created this kind of pasta in practice. Because it is only used as imperial food in Beijing, it is named. At the end of Kangxi, Wang Tongjiang returned to his hometown in his later years, where he received apprentices and spread his skills, and set up a shop to operate Yujing powder. Since then, court food has been introduced into the market.

Since Wang Tongjiang, Bamugou Village has been handed down from generation to generation, and it is a prosperous place for processing and operating Qishan Yujing powder. With the passage of time, Yujing powder spread more and more widely, covering the urban and rural areas of Xifeng Baoji, Fengxiang, Fufeng and Meixian. But in terms of quality and characteristics, Bamugou Village is still the best.

Methods: White flour was made into dough with clear water, softened, put into a large porcelain basin, poured with clear water, held the dough in both hands, rubbed with fingers and palms for 5 minutes, and then rubbed with clear water. Repeatedly add water and knead 10 times until no starch becomes gluten. Then rinse the gluten blocks with clean water and put them on the chopping board for half an hour. Filtering starch water, precipitating for about 3-4 hours, skimming off water and impurities, leaving only starch slurry. Heat the wok with low fire, first brush a layer of rapeseed oil on the bottom of the wok, then pour the starch slurry into the wok with a big ladle, and immediately stir it with a rectangular small plate to make the starch slurry coagulate into dough. Then use a special "wooden mud" to push the board continuously, so that the slurry is evenly exposed to fire until the dough is about 80% mature and tough.

Put the prepared dough on a chopping board coated with rapeseed oil, rub it while it is hot, put it on a plate, put it on one end of the chopping board, cover it with a wet cloth and keep warm. Take out the flour from the hot dough, knead it into long strips, pat it into a dough sheet by hand, apply a layer of rapeseed oil, then press it in the middle of the dough sheet with a rolling pin, push it forward to the edge with your arms, roll it back into a thin dough sheet with a thickness of about 0.33 cm, then apply a layer of rapeseed oil, and cut off the surrounding edges with a knife to form a 33 cm square dough sheet. Steam in a cage for about 40 minutes, take out, air-cool, separate one by one, and cut into strips in the shape of leek leaves to form dough.

When eating, according to the tastes and hobbies of consumers, add refined salt, balsamic vinegar and seasoning Chili oil respectively, stir evenly, and serve in a bowl.

Nutritional characteristics: white (milky white), thin (thin and symmetrical), light (slippery and translucent), soft (soft and tender), tough (tough and chewy) and spicy (spicy and delicious). Rich in carbohydrates, essential fatty acids and protein, it has the effects of nourishing the heart and strengthening the stomach.