Corn churn is a kind of paste made from mixed flour, which can be said to be the life-saving meal for farmers in the 1960s and 1970s. There are two types of chowder, corn chowder and white flour chowder, and two different ways to eat it, one is water siege and the other is fish fish.

Legend has it that the birth of the churn also has a connection with Zhuge Liang. Legend has it that when Zhuge Liang blocked the troops in Xiji (Qishan County, Shaanxi Province), because of the stalemate in the war, worried about not wanting to easily admit defeat and retreat, so the soldiers in the barracks will be idle and nothing to do, Zhuge Liang will be in the local development of agriculture to ensure that there is plenty of food and grass. Due to eat more pasta, Zhuge Liang invented the water around the city this way of eating, very popular. This is also just a legend, real or not can not be verified.

In the last century, 60-70 years, the rural people's home rations are tight, more coarse grains, less fine flour, to eat a full meal is not easy, the natural way to do something with mixed noodles to feed the hungry meal. Stirring large water content, a small amount of flour can make a big pot, so almost every family will do stirring to hunger. Doing a good job of stirring the dough poured with vinegar, chili, etc., eat the taste of hot and sour, to cover the defects of coarse grains.

There was also a popular saying in those days that "whether a daughter-in-law is virtuous or not depends on whether the churns she makes are good or not, but they are not good". This proves that churns were very important in people's lives at that time.

The dough is not difficult to make, but it is time-consuming and labor-intensive. Prepare flour and a rolling pin, pour the flour into a pot, stirring constantly until there is no dry flour, then add water and keep stirring until the dough is smooth and free of particles, then add more water and stir thoroughly, and when the dough is cooked, it is ready. When you eat it, scoop the dough into a bowl of vinegar and water. The flavor of the chili is very good, and the chowder tastes best when eaten while it is still hot.

In Xi'an, a city of food, when it comes to dumplings, it is estimated that no one knows, no one knows, this kind of "churn" out of food, melt in your mouth, dumplings are a specialty snack in northwest China, meaning "batter made of noodles", especially famous in the Shanxi-Gansu-Ningxia region. It is especially famous in Shaanxi, Gansu and Ningxia regions. According to the different main ingredients, the dumplings are divided into buckwheat dumplings, corn dumplings and taro dumplings. Buckwheat is used to make dumplings, the texture is more glutenous, and the flavor is delicious. There are a variety of ways to eat chowder, including water siege, floating fish, braised chowder, fried chowder and cold chowder.