Hanzhong Noodles Hanzhong Noodles originated in the Qin and Han Dynasties. According to legend, Liu Bang became king in Hanzhong and ordered Xiao He to build mountain and river weirs, which resulted in good harvests year after year.

In order to improve their lives, farmers diluted the flour with water, steamed it into pancakes, cut them into strips and served them cold, which tasted delicious.

One day, Liu Bang went on a trip incognito and entered people's homes. The hospitable farmers treated him with cold steamed cakes and ribbons.

Liu Bang praised it while eating. When asked about the name, the farmer couldn't name it. Liu Bang laughed when he heard the making method and said: "This is a steamed cake." Later, people switched to overlapping bamboo cages, which can steam several cakes at a time.

, and it’s big and bookish.

Cut into thin strips, the tendons are pliable, soft and continuous, just like leather strips, so it is renamed "dough skin".

Hanzhong Hot Noodles, a specialty of Tai District... Hanzhong Hot Noodles · Hantai District Specialties · Hantai District Food · Top Ten Attractions in Hantai District · Hantai District Travel Guide · Hantai District Administrative Division Hanzhong Hot Noodles originated in the Qin and Han Dynasties. According to legend, Liu Bang

He became the king of Hanzhong and ordered Xiao He to build mountain and river weirs, which led to good harvests year after year.

In order to improve their lives, farmers diluted the flour with water, steamed it into pancakes, cut them into strips and served them cold, which tasted delicious.

One day, Liu Bang went on a trip incognito and entered a common people's home. The hospitable farmers treated him with cold steamed cakes and ribbons.

Liu Bang praised it while eating. When asked about the name, the farmer couldn't name it. Liu Bang laughed when he heard the making method and said: "This is a steamed cake." Later, people switched to overlapping bamboo cages, which can steam several cakes at a time.

, and it’s big and bookish.

Cut into thin strips, the tendons are pliable, soft and continuous, just like leather strips, so it is renamed "dough skin".

Speaking of mianpi, there is also a story about "mianpi prefect" circulating in Hanzhong.

During the Kangxi period of the Qing Dynasty, Zhang, a Hanzhong native, served as a county magistrate in Ruyang, Henan.

One year, the imperial court sent an imperial envoy to Ruyang for an inspection. Zhang Zhixian County did not prepare a banquet, but only served simple meals from his hometown.

The imperial envoy ate and drank along the way. His appetite felt greasy early in the morning, and he was overjoyed when he tasted the dough.

Asked about the production method, Zhang Zhixian told them one by one.

Soon after the imperial envoy returned to the court, Zhang Zhixian was promoted to Luoyang Zhifu.

Everyone unanimously guessed that it was probably a meal of noodles that made the imperial envoy happy, and his kind words were reported to the emperor and he was promoted.

This incident was reported back to Hanzhong, and he was jokingly called the "faced prefect" by the people.

But unfortunately, Beijingers still don’t know how to steam noodles.

Maybe the imperial envoy forgot all about the preparation method and couldn't make it even if he wanted to eat it.

The special dough is known as the first of the "Four Wonders" of Hanzhong-style snacks. It is made by soaking rice (originally flour) in water for four hours, then pushing (or beating) it into rice slurry, and steaming it into a thin layer.

Place the pancake in a ventilated place to cool down, apply rapeseed oil and cut into thin strips. Add refined salt, rice vinegar, soy sauce, pepper, ginger juice, minced garlic, red oil chili and other condiments, mix well and serve.

You can also add some shredded radish and bean sprouts, which look white and red, or spinach with white and green colors.

It tastes slightly spicy, slightly salty, sour and delicious.

Since ancient times, Hanzhong people have had the habit of entertaining relatives and friends with dough.

Hanzhong noodles are also called Liangpi, and they have different names depending on the raw materials used. Those made with (large) rice are called rice noodles, also called Liangpi, and those made with flour (flour) are called gluten noodles. According to taste, they are divided into Hanzhong noodles and

Qinzhen dough, because Hanzhong dough is fresher, smoother and has a better taste than Qinzhen dough.

Flour that has been stored for a longer period of time is of better quality than freshly ground flour. There is a folk saying that "wheat is eaten when it is old, and rice is eaten when it is new".

Therefore, new rice must be used when making dough.