"maocai" is named after its production method. Generally speaking, it is dough made of flour, which is boiled and stirred in a pot. The mixing group originated in Guanzhong, Shaanxi, and originated in the pre-Qin period. According to folklore, during the Three Kingdoms period, Zhuge Liang stationed troops in Qishan, Shaanxi Province to reclaim land and invented the mixing group, which was deeply loved by soldiers and was called "Water Besieged City". Since then, it has been widely spread to northern Shaanxi, Gansu, Ningxia, Sichuan and other places, and has gradually become a traditional food.
Shaanxi Guanzhong is known as the "Eight Hundred Li Qinchuan" and is famous for its rich wheat and corn. Guanzhong women are good at rolling noodles, flipping Guo kui, steaming white buns and kneading jiaozi, especially using flour to "stir up the dough", which is a must. According to different materials, it can be divided into wheat flour mixing, corn flour mixing, buckwheat flour mixing and so on. Especially stir-fry cornmeal, which is the most authentic, delicious, chewy, smooth and refreshing. There are many ways to stir jiaozi, with different tastes and styles. Put the hot dough in a bowl, put a handful of leeks and chopped green onion, and then pour in hot and sour garlic water or sauerkraut soup, which is the so-called "water siege"; Or use a colander to leak the hot dough into cold water, which looks like a small fish and is called a "fish"; Or spread the dough on the chopping board to cool, cut it into pieces or strips, and pour it with oil, spicy, sour, sour and garlic water, which is called "cold stirring"; Or put the cold fried noodles on the next day and cook them with sauerkraut or celery. This is called "fried fried noodles" and serve them in a bowl. It smells good!