In midsummer, it's unbearable to have a bowl of cold rice noodles, which is really a wise choice! If you travel around Shaanxi at this time, you should not miss the local cold rice noodles!
cold rice noodles are a wonderful flower in the garden of Shaanxi food culture, and they are eaten most commonly-regardless of gender, old and young; Eat the densest-no matter spring and autumn and winter and summer, no matter town or country. Walking in the streets of Shaanxi, you can see cold rice noodle stalls everywhere: a quaint square table, a few simple stools, and a big umbrella to cover the stalls. This is the "cold rice noodle workshop". There are many varieties of cold rice noodles in Shaanxi. After long-term development, they have formed their own regional characteristics, and the "four Hua Dan" in the cold rice noodle camp have emerged, namely, Hanzhong rice noodle, Qin Zhen rice noodle, sesame sauce stuffed noodle and Qishan handmade noodle. The "Four Hua Dan" are colorful, but they all have the same characteristics: soft and smooth, sour and delicious, cool and refreshing, and appetizing.
"The water is soft and the mountain temperature is much more delicate, and the rice food in Hanzhong is also soft. And put a thousand lingering flavors between your tongues and sigh. " This poem is about Hanzhong rice skin. Hanzhong rice skin, which appeared in Qin and Han dynasties, is a representative flavor snack in Hanzhong, Shaanxi Province. The method of Hanzhong rice skin is relatively simple: after rice is soaked, it is ground into a cage, steamed into thin skin, smeared with rapeseed oil, cut into strips, put into a sea bowl, and mixed with seasonings such as chili pepper oil, monosodium glutamate, refined salt, vinegar, soy sauce, garlic paste, etc., and a bowl of Hanzhong rice skin is made. When eating, if it is combined with bean sprouts, shredded potatoes, celery, spinach, etc., the taste of rice skin is more soft and spicy. There is another way to eat Hanzhong rice skin, that is, to eat it after drying and frying. The rice skin made by this method is crisp and fragrant.
"Shierlang at the bridge of Qindu Bridge, Heaven teaches skillful steaming. Fine-cut jade paper is thin and soft, and a little fragrant red moves the emperor. " This poem is about Qin Zhen rice noodles. The ingredients of Qin Zhen rice skin are worth a book: there are boiled mung bean sprouts, soybean sprouts, shredded tofu, shredded mushrooms, shredded fungus and so on. Put them in a sea bowl, sprinkle some salt and garlic, and pour some soy sauce, monosodium glutamate, balsamic vinegar and Chili oil-this bowl of Chili oil is what Qin Zhen people are most proud of. The Qin Zhen rice skin made is red in the white, and it is as bright as watching the sunset at sea; There is a fragrance in the red, and it smells delicious like being in an oil mill. Rice skin is soft, soft and tender, soft and constant, tender and not lump. Roots like silver thread shuttle between bean sprouts and mushrooms, all like jade dragons playing in a sea bowl. When eaten in the mouth, it is smooth and tender, salty and sour, cold and refreshing. It really has a taste on the tip of the tongue!
"Carefully brew kindness, and thank your mother for the delicious food. I am still afraid that my son will still be hungry, and I still look for the old bowl. " This poem is about making skin with sesame sauce. The cold skin steamed by grinding wheat flour is commonly known as stuffed skin. The method of eating stuffed skin is similar to that of rice noodles, except that sesame sauce is put into the mixture, so Hanzhong people call it "cold rice noodles with sesame sauce". Sesame paste tastes mellow, tastes soft and fragrant, and has the ability of "salty when it meets salt, sweet when it meets sugar, and tastes fragrant when eaten alone". It is matched with cold rice noodles, which not only enriches the flavor of cold rice noodles, but also improves the food and nutrition value: nourishing the brain, preventing aging, supplementing calcium, reducing blood fat, preventing sugar, reducing height and nourishing blood.
"Who will enter the Imperial Palace for snacks? Difficult and eight-order products and people's feelings. The light and soft fragrance of the village won the name of Kangxi Qin. " This poem is about Qishan handmade noodles. Qishan handmade noodles evolved from cold-washed noodles in Tang Dynasty. In the eyes of Shaanxi people, only Qishan handmade noodles can be regarded as authentic. The biggest feature of Qishan handmade noodles is the word "rolling": after mixing the noodles, roll them into round noodles, steam them, cut them into strips, and then mix them. Because it is hand-rolled noodles, noodles are hard in taste, high in toughness and strong, and are famous for their characteristics of "white, thin, light, soft, strong and fragrant". Qishan handmade noodles are made by eight processes: mixing, washing, sinking, passing, spreading, ironing, rolling and steaming. During the reign of Kangxi, Wang Tongjiang, a native of Qishan, was called into the palace to make this snack. After eating it, the emperor praised it and gave it the name "Yujing Powder"!
"Seen from the side of the mountain, the distance is different", and the "Four Hua Dan" of cold rice noodles has propped up the clear sky of Shaanxi snacks with its different ingredients, practices, tastes and cultural connotations, and also coated Shaanxi cold rice noodles with a layer of dazzling brilliance! "Come to Guanzhong to spread cold rice noodles-"has become the proudest and proudest invitation of "Laoshan"! Qian Guohong, Xi 'an Evening News, November 15, 22