Xi'an Liangpi Xi'an Liangpi is a famous snack in Shaanxi. It has a unique taste and is suitable for all ages. In recent years, it has spread out of Shaanxi and is popular all over the country. It is widely welcomed by people from all over the world.

Xi'an Liangpi is also called stuffed skin. There are many types. According to different raw materials, it is divided into two categories: rice skin and dough skin.

Nowadays, Qinzhen Rice Liangpi is the most popular dish in Xi'an. It has a long history and can be traced back to the Qin Dynasty. It was a tribute to the imperial court from the people in Qinzhen area.

Qin Town is located in Chang'an County, a district under the jurisdiction of Xi'an City, adjacent to Xi'an. It has been rich in high-quality japonica rice since ancient times.

Legend has it that during the reign of Emperor Qin Shihuang, there was a severe drought and no harvest, so there was no rice to pay tribute.

At that time, the punishment was severe and the villagers were frightened, so they sought advice from a country squire.

The next day, the squire came up with a plan and made Liangpi as tribute!

Soak the aged rice overnight, stone grind it into slurry, precipitate, skim off the supernatant, steam it in a basket, and add various seasonings to make Qinzhen Liangpi.

Qin Shihuang tasted it and found it soft, smooth, sour and spicy. He was so happy that he was exempted from taxes for that year and designated Qinzhen Liangpi as a royal tribute from now on.

The production process of Qinzhen rice cold skin is very particular, from rice selection, grinding to pulping and steaming, all of which are unique. The resulting skin has the characteristics of stringy, thin, thin and smooth. In addition, Qinzhen cold skin chili oil is added

The production is extremely exquisite. The seasonings are made of high-quality chili peppers, high-quality rapeseed oil and a variety of seasonings. Chili peppers, peppercorns, fennel and other spices are ground into oil, heated and simmered repeatedly. It has a bright red color and a spicy aroma.

It's tempting, so the prepared cold skin is red as fire, fragrant, sour and spicy, and paired with bean sprouts and celery in yellow and green colors, it's a perfect match!

It has been a famous delicacy in Guanzhong for hundreds of years. One bite will be unforgettable for a lifetime!

Hanzhong Liangpi Another famous rice noodle is Hanzhong Liangpi.

Hanzhong is located at the southern foot of the Qinling Mountains in Shaanxi Province. It has always been rich in rice and is known as the "Land of Fish and Rice". It is rich in products and has living customs similar to Sichuan.

Hanzhong Liangpi also has a long history, unique flavor and soft texture. Its chili oil is not as strong in aroma as Qinzhen Liangpi, but it is soft, delicate and has a unique flavor.

There are often young couples on the streets of Xi'an. When shopping and eating cold noodles, they must follow the "one country, two systems" principle. The husband chooses Qinzhen cold noodles, and the lady chooses Hanzhong cold noodles, which is quite interesting.

The Guanzhong Plain of Shaanxi is one of the main producing areas of wheat in my country. Liangpi made from wheat flour is called nianpi and is the most popular in Shaanxi.

Before the reform and opening up, rice was still a rare commodity in Shaanxi.

Therefore, in the streets and alleys of Xi'an at that time, there were often fellow villagers pushing new rice in exchange for flour. Usually one pound of rice could be exchanged for one and a half to two pounds of flour.

Nowadays, you can still see fellow villagers in Xi'an trading for rice, but there are fewer than before.

Guo Da, a well-known actor from Xi'an Repertory Theater, became an instant hit across the country with his skit "Exchanging Rice".

Regarding the preparation method of dough, Mr. Jia Pingwa, a famous Shaanxi literary figure, recorded the following in his "Shaanxi Snacks": "Preparation method: use one pound of flour and two pounds of water, pour it in three times, first mix it into a thick paste, and then add water one after another

Make it thin, add salt and alkali, and use a spoon to lift the thin slurry into a strip as thick as a chopstick. Pour the batter on top of the white gauze, spread it into two thick layers, and steam it over high heat.

It will be cooked in about six to seven minutes. Put the dough on the counter from the basket, apply a layer of vegetable oil on each piece of dough, stack it together and let it cool, then cut it into thin strips with a swing knife."

In addition, there are several other types of Xi'an Liangpi: hot noodle skin, steamed and eaten immediately; stir-fried Liangpi, almost fried noodles; mung bean vermicelli, made from mung beans as the main ingredient, green as jade, bright as crystal, almost transparent, and tastes

Flexible and smooth, with delicate texture, diners often choose to mix cold noodle and vermicelli noodles in the Xi'an market in summer. It is called "two stirs" in Xi'an dialect, and the taste is even better. In recent years, Qishan's rolled noodle, which is popular in Baoji, is also popular in Xi'an.

Popular, the dough has a chewy texture. The method is to roll it first, then steam it, then cut it into strips after it is cooked. The seasonings are roughly the same.

The cold rice noodles sold on the streets of Xi'an each have their own characteristics when sold: the rice skin is white and translucent, and the size of the steamer can be used to steam a large sheet. After steaming, lightly apply cooked vegetable oil between each sheet, and then stack them layer by layer.

Get up and pile them on the desk like signs.

While eating, the vendor took out one piece and placed it on the table covered with snow-white gauze. He skillfully used a sharp knife as big as a guillotine and almost without looking at it, "bang, bang, bang..." he cut off the skin in a few strokes.

Cut it into pieces as thick as chopsticks, then add salt, vinegar, special seasoning water, soybean sprouts (or mung bean sprouts), etc., and finally use chopsticks to pick up a handful of skin and dip it in a jar filled with bright red chili oil.

If you are not satisfied, use a spoon to dig out a large spoonful of chili peppers. They are red and oily. Pour them on the rice skin and serve them in front of the diners. The white rice skin and red spicy oil are already tantalizing before the entrance.

My mouth is watering. I mix it well and take a bite. The skin is chewy, the taste is sour and spicy, and the fragrance is unusual. This is the most delicious food in the world!

The size and appearance of the dough are similar to those of rice dough, but the color is slightly yellower. The biggest difference between the two is that there is gluten in the dough. Gluten is a by-product of making dough, so there is no need to make it separately.