What part of the pig is the gourd head, a snack in Xi’an?

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Xi’an’s famous snacks. Calabash head comes from the "fried white sausage" in the market food of the Song Dynasty. Before 1929, there were two "mutton stalls" (food made from pig offal) in Xi'an. Among them, He Leyi's mutton stall was the most famous, mainly based on pig intestines. Because pig intestine has thick fat and is shaped like a gourd, it is called gourd head. By the 1930s, calabash heads had developed from meat to include many varieties of seafood, and the ingredients used for pork calabash heads had also undergone some changes. For example, bones and chicken are added to the soup to make the soup more mellow and improve the quality, making it a delicious snack in autumn and winter.

It is said that Sun Simiao, a medical scientist in the Tang Dynasty, ate "offal" in a small shop specializing in pig intestines in Chang'an. After eating it, he felt that it smelled fishy and greasy. When he asked the shop, he learned that it was not made properly. So Sun Simiao told him the secret and left a medicinal gourd for the shop owner to season. Since then, the "chop suey" has changed its old taste, and the aroma is overflowing, and the door is filled with customers every day. The store owner was grateful to Sun Simiao and hung the medicinal gourd high above the door. This is where the name "Calabash Head" comes from. The preparation and eating method of gourd head are similar to those of mutton steamed buns. Currently, Nanyuanmen's "Chunfa" is the most authentic one and has the best quality.

The basic production process is: wash the pig intestines, roast and boil them and then slice or shred them. Put the steamed buns that have been broken into ginkgo into a bowl, and then arrange the large intestine, cooked meat, chicken or squid, and sea cucumber slices neatly on the steamed buns. Pour the boiled special broth 3 to 4 times to make the bowl full. Soak the steamed buns in the soup, then add cooking wine, seasoning water, MSG, minced coriander and shredded garlic sprouts, and finally pour the soup on top. Serve with sugared garlic, pickles, and chili sauce. Its characteristics are that the soup is mellow, fragrant and palatable. Chunfa Gourd Head has been recognized as a "famous Chinese snack".

How to make Buddha beads and gourd heads? How to make grooves where the beads fit?

Buddhist beads always have a head. The gourd is the Buddha's head, and that cannot be touched. That is, when twisting the beads, when people encounter the Buddha's head, they have to turn around and twist back. They cannot step over it.

As for how to make it, you need to know how to make it. You can’t tell it, so you need to find a master.

What are the differences between the three snacks of Shaanxi’s water basin, steamed buns and gourd heads? What are the differences (in the process of making and eating)?

1. In the water basin, put the mutton into the pot and add water to boil, then break the mutton bones and put them in together to continue cooking for half an hour. , put in the spices (put into a cloth bag). Then take out the mutton, cut it into small pieces, put it in the original pot (original juice pot), bring it to a boil over high heat, then turn to medium heat and cook for about 3 hours, add salt to adjust the taste, and then simmer over low heat for 10 Hours later (the broth should be kept bubbling during the heat), skim off the oil, remove the meat and put it on the chopping board, cut it into pieces and put it in a bowl. Then add an appropriate amount of original soup, add a small amount of boiling water and salt to boil, pour it on the meat, add some MSG and serve. Eat it with sesame seed cakes (usually not soaked in soup).

2. Beef and mutton steamed buns are made by first washing and cutting high-quality beef and mutton, then adding onion, ginger, pepper, star anise, fennel, cinnamon and other seasonings to cook until mashed, and the soup is set aside. Steamed bun is a kind of white flour pancake. When eating, break it into pieces as big as soybeans and put it into a bowl. Then let the chef put a certain amount of cooked meat and original soup in the bowl, and add it with minced cabbage, shredded cabbage, cooking wine, Vermicelli, salt, MSG and other seasonings are made with a single spoon. The way to eat beef and mutton steamed buns is mutton stew, that is, customers eat and soak them themselves. There is also dry soaking, which means the soup is completely soaked into the steamed buns. After finishing the buns and meat, the soup in the bowl was also finished. There is also a way to eat it called "Shuiweicheng", which is to cook it in a wide soup. Put the cooked buns and meat in the center of the bowl and surround it with soup. In this way, the clear soup is fresh, the meat is rotten and fragrant, and the buns are tough and tasty.

3. Gourd head is made by rubbing pig intestines and tripe with salt and vinegar to remove the greasy and fishy smell. Thoroughly clean the mucus and dirt on the outer wall of the intestines, scrape off the outer membrane of the pork belly, then turn it around to clean the inner wall, and finally wash it with clean water. Heat an empty iron pot, bake and stir the washed large intestine over low heat. Rinse with water after the large intestine shrinks due to heat. Cut off about 35 cm from the head of the large intestine and remove the gourd head. Add water to an iron pot and bring to a boil over high heat, then simmer over medium heat for about 30 minutes, and finally simmer over low heat for about 4 hours. After seasoning, remove the large intestine head (i.e. gourd head), small intestine, and pork belly in sequence. Drain the large intestine and set aside to dry.

Adjust the soup opening:

Add pork bones, pork, hen, pepper, star anise, cinnamon, grass fruit and other ingredients and cook over low heat for 3 hours, wait until the soup thickens and set aside .

Finished product:

Put the original soup into the pot and bring to a boil. When eating, break the steamed buns into pieces and put them into a large bowl. Then neatly arrange the slices of cooked large intestine and cooked belly on the broken steamed buns, and pour the boiling soup in the pot 3-4 times. , commonly known as "Mao", to soak the steamed buns in the bowl with soup, and finally pour in an appropriate amount of boiling soup again.

Its characteristics are: the steamed buns are white and shiny, the meat is tender and the soup is fresh, fat but not greasy. Eat it with raw garlic and chili oil to enhance the flavor.

The current location of Qiqihar Hulutou Community

There does not seem to be this community in Qiqihar, but there is one in another county

What are the local snacks

Shaanxi characteristics! ! ! 1. Mutton steamed buns Beef and mutton steamed buns are a famous snack with unique characteristics of Xi'an Fangbang. Xi'an Lao Sunjia Restaurant has been operating since 1898 and has a history of a hundred years. 2. Huang Guichou Liquor Shaanxi’s flavored dishes are known and loved by more and more tourists because of their rich historical allusions and cultural interest. At banquets, people eat and drink regardless of family, so the most famous drink in Shaanxi, Huang Guichou wine, became very popular. Today, steaming thick wine is sold everywhere from big hotels to neighborhood snack shops, and even many old people and children in Xi'an can tell foreigners a few legends about Yang Guifei and thick wine. Huang Gui Chojiu is a sweet wine made from glutinous rice and Xiaoqu. It is named after the fragrant yellow osmanthus. This wine is like jade liquid, sweet and mellow, with a long aftertaste. 3. Buckwheat noodles There is a place in the northwest of Xi'an city wall called Jiaochangmen. As the name suggests, it was probably the place where the Eight Banners soldiers and the Green Camp soldiers practiced martial arts. I have never seen "men" before, but for a long time, the three words "jiachangmen" have appeared in the mouths of Xi'an people, often followed by the other two words "饸饹". . 4. Soup dumplings Jia San is a famous person in Xi’an. When you come to Xi'an, no matter what, you should taste Mr. Jia San's penetrating massage and Mei Lun Mei Huan's skills. If you find Jia San, you have found a real snack. There are many snacks in Xi'an, and "Jia San Guan Tang Baozi" is one of the Xi'an snacks with the biggest name and the loudest brand name. 5. Shaanxi Liangpi There are many kinds of Shaanxi Liangpi with different cooking methods, unique mixing characteristics and different tastes. Here are just a few. . Hanzhong Liangpi is named after being produced in Hanzhong area. Because during processing, a small stone mill is used to add water to grind the rice into rice flour slurry, which is also called water-milled cold skin. When making, the ground rice flour slurry is spread flat on a bamboo steamer and steamed. Add seasonings, mainly garlic juice and chili oil. The taste is sour and spicy with the aroma of garlic. Qishan rolled dough is the best made in Qishan County. When making it, wash the wheat flour to remove the gluten, roll the starch into pancakes, and steam them in a steamer. The cold skin is soft and sticky. The seasoning is mainly grain vinegar and chili oil brewed locally in Qishan, supplemented by washed gluten shreds. Mix it evenly in a small iron pot and serve it to guests. The main taste characteristics are sour, spicy and fragrant. Gluten Liangpi is mainly produced in the Guanzhong area. During processing, the gluten must be washed out first, and the starch must be mixed into a paste, which is then put into a metal Liangpi basket and steamed in a pot. When preparing, add steamed gluten cubes, seasonal vegetables, and condiments such as vinegar, sauce, garlic juice, MSG, salt, chili oil, sesame oil, etc. to give it a unique flavor when eating. In addition to the above types, Shaanxi also has Fufeng's baked noodles, Hanzhong's konjac cold noodles, black rice cold noodles, northern Shaanxi's mung bean cold noodles, etc. 6. Bubble Oil Cake Features: Milky white color, puffy skin, as if made from light gauze or kneaded into cicada wings. Main raw materials: hot water noodles, yellow cinnamon, sugar, peach kernels, roses, oil. Brief introduction: Bubble oil cake is made of hot noodles, oil, yellow cinnamon, white sugar filling and other raw materials. The production method is unique and refined. Its main features are milky white color and swollen skin, as if made of light gauze and kneaded into cicada wings. It is a wonderful workmanship and is deeply favored by people. 7. Qishan Noodles Shaanxi’s Saozi noodles have a long history and were already famous in the Qing Dynasty. It is famous for being thin, glutenous, light, fried, thin, wok, sour, spicy and fragrant. It is made with refined white flour, pork, day lily, eggs, fungus, tofu, garlic sprouts and other raw materials and a variety of condiments. The basic production process is: the noodles should be rolled out by hand, and should reach the standards of thin noodles, tough and smooth tendons, and moderate softness and hardness. To make saozi, first cut the pork into thin slices, stir-fry it in a hot oil pan, add ginger, salt, seasoned noodles, spicy noodles and mature vinegar and stir-fry it thoroughly.

Stir-fry tofu, day lily, and fungus as the base dish, spread the eggs into egg skins, cut them into small prismatic slices, and add chopped garlic sprouts to make the vegetables. When eating, first boil the noodles and put them into a bowl, add the base vegetables, then pour the soup, add the sesame seeds and pickled vegetables. Qishan noodles require a wide soup, that is, more soup and less noodles, and highlight the hot and sour flavor. The so-called frying and boiling means that the noodles need to be hot enough to scald your mouth and there needs to be a lot of oil to reflect the characteristics of this noodle. Qishan noodles are a local specialty noodle that is high in carbohydrates and saturated fatty acids. . 8. Calabash head Calabash head originated from the "fried white sausage" of the Song Dynasty and has been passed down to this day. The main ingredients are pig intestines, pig tripes, and fat intestines, which are cooked into soup after removing the fishy smell, and seasonings are added, and then the soup is used to cook steamed buns. Its soup is rich in flavor, fresh and delicious, and is a high-saturated fatty acid and high-cholesterol food. It has the characteristics of rich and mellow taste, fresh fragrance, smoothness and tenderness, fat but not greasy, suitable for all ages. 9. Meat and buns. In Xi'an, Lao Fan's family has almost become synonymous with cured meat. La...

There is an old Chinese medicine doctor in Hulu Tougou, Hebei Mountain, Qitai. Who knows the correct position?

Turn right at the Beishan intersection! It's on the opposite side of the road to the train station, called Sheng Renjie Clinic! Open every morning! If the old man is not here, you can go to the Qixing Garden Pedestrian Street where there is a Sheng Junxi clinic opened by his son. Ask his father to show it to you.

The development of Xi'an's "Spring Happiness" Gourd Head Steamed Buns

Time passes and goes through vicissitudes of life. By the end of the Qing Dynasty, there were many restaurants selling "gourd heads" on the streets of Xi'an. In the twelfth year of the Republic of China (1923), He Leyi, the former small shopkeeper of the pork shop, also took on the responsibility of running "Hulutou". In order to gain a competitive advantage, he made great efforts to improve on the basis of the "Gourd Head" of the Tang Dynasty, strived for excellence in material selection, and was very sophisticated in operation. At that time, the pig intestines in the slaughterhouse were divided into four types according to their parts: large intestine head, "a green onion", gourd head, and large intestine. The head of the large intestine is the pig's rectum, which is thick and greasy; the head of the gourd is the fat intestine about 1 foot long (33 cm) at the junction of the large intestine and the small intestine. It is thick and shaped like a gourd, fat but not greasy. Ho Tung Yee only selects gourd heads and large intestine heads, along with pork belly, white meat, chicken, and bone soup, and cooks them with precision. Its taste is fat, tender, delicious but not greasy, making it a unique and famous flavor food. Due to the booming business, a small shop specializing in "Calabash Steamed Buns" was opened in Nanguangji Street, Xi'an. At that time, a gourmet from Shanxi came to eat in the store and praised it very much. He named the small store "Spring Happens" based on the meaning of the great poet Du Fu's poem "Spring Night Happy Rain": "Good rain knows the season, and spring will happen." ". Since then, the reputation has spread far and wide, and there are many people eating it. As time goes by, "Chunfa" Hulutou Steamed Bun Restaurant has become a famous restaurant in the northwest and the whole country, and its reputation continues to this day.

Could you please find something that looks like a gourd when you touch the foundation?

Calabash cotton is a sponge-like thing with rich colors. Because of its special shape, it is easy to spread foundation. The gourd head is used to spread the nose, corners of the eyes, and small parts. It can also be used to spread foundation. Set makeup!

Where can I find a place in Shanghai that sells Shaanxi gourd heads and Shaanxi mutton dip? Thank you! 5 points

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What is the difference between the head of the large intestine and the large intestine? What is the English word for large intestine?

Pig large intestine is divided into four types according to its parts: large intestine head, "a green onion", gourd head, and large intestine. The head of the large intestine is the pig's rectum, which is thick and greasy; the head of the gourd is the fat intestine about 1 foot long (33 meters) at the junction of the large intestine and the small intestine. It is thick and shaped like a gourd, fat but not greasy.

Is it okay to say rectum in English?