Liquan Baked Noodles, known as the earliest instant food in the world, is a special noodle of Han nationality in Guanzhong area of Shaanxi Province. It can be eaten with soup or dry. Its characteristic way of eating is called Miao, that is, putting noodles in a bowl and pouring noodles with boiling water repeatedly. Then add seasoning and you can eat. The seasoning is unique. Mix Chili noodles with the best lard and add chopped green onion, leek leaves, salt and local balsamic vinegar.
According to the examination, this kind of noodles originated in the late Shang Dynasty and early Zhou Dynasty. Because of its long storage period, convenient carrying and unique advantages of making instant noodles with hot soup, it was selected by Zhou Wuwang as a military meal during cutting. Therefore, later generations called flipping noodles "the earliest instant noodles in the world".
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Features: It is made of steamed bread residue and minced meat, similar to modern lunch meat.
China's luncheon meat dumplings are made of meat, steamed bread and eggs. When serving food, it must be placed in a pagoda shape, which means that guests will be promoted step by step after eating.
Rhododendron is one of the specialties of Jingyang, and even people in the surrounding counties and districts of Jingyang may not have seen it. It is indispensable on the wine table here every Chinese New Year holiday, or weddings and funerals.
Bubble oil cake is a famous traditional snack of Han nationality in Sanyuan County, Shaanxi Province, and its origin can be traced back to the famous "seeing the wind" clean oil cake during barbecue in Tang Dynasty. The stuffing is made of white sugar, cinnamon, rose, peach kernel and cooked noodles.
When the oil cake is put into the oil pan at a certain temperature, a large amount of water vapor is formed inside, and the gas rises sharply. At the same time, the nature of protein changes and expands, starch expands and cokes, and bubbles are gradually formed and fixed in high temperature environment, so it is required that the oil cake out of the pot should not be taken off the shelf.
Features: The yellow oil stuffing wrapped with refined wheat flour is mouth watering, which is similar to western bread and butter.
The making method of oil steamed stuffed bun is to make oil flour stuffing, put proper amount of flour into a container, add salt and blending powder, then add edible oil, such as vegetable oil, and stir with chopsticks until small pieces appear, and the stuffing is finished. Then wrap the stuffing like steamed bread and steam it in a pot.
Features: It is necessary for the ancients to March and fight. It is resistant to storage, easy to carry and hungry.
Shaanxi Guokui is a traditional pastry snack of Han nationality, which is deeply loved by urban and rural residents in Guanzhong area of Shaanxi Province. Guokui originated as a gift from grandma to grandson He, and later developed into a flavor convenience food.
Guo kui made by Qin people is big, thick and strong. It is said that the pot helmet was not originally called the pot helmet, because its shape resembles the cross section of the stump, so it was called the pier cake. Apart from political, military, economic and cultural reasons, "Guo Kui", as the main food for soldiers, has also made outstanding contributions to Qin Jun's unification of the six countries.
Features: bright colors, happy birthday wishes.
Xunyi huamo is a folk dough plastic product of Han nationality in Shaanxi. In rural areas, steamed buns are steamed every year during the Spring Festival. Such as steamed buns, jujube flowers, ingot people and ingot baskets during the Spring Festival; On the fifteenth day of the first month, make noodles, sheep, dogs, chickens, pigs and so on. Send children; Tomb-Sweeping Day pinched her face into a swallow; Seven clever flowers (cakes) are shaped like pomegranate, peach, tiger lion, fish and so on. In April, the married daughter sent "noodle fish" to her family, symbolizing a bumper harvest.
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