There are many types of Liangpi in Shaanxi and the methods are different. The most famous Liangpi in Xi'an is called Qinzhen Mipi. It has a long history and has been passed down to this day. Of course, after crossing the Qinling Mountains and coming to Hanzhong, rice noodles are a famous local food. The following two pictures can intuitively show the difference between Xi'an rice noodles and Hanzhong rice noodles.

1. Differences in cooking methods

Xi'an rice noodle has a strong taste. It is made from rice ground into rice paste. It is made in the early morning. The iron plate is brushed with rapeseed oil and the rice paste is scooped out. Spread evenly on the iron plate, then place it in a large iron pot filled with boiling water and steam for 4 to 5 minutes. The steamed rice skins will fall together and cool naturally. Use a large knife to cut into 4 to 5 mm widths. of strips.

The raw material of Hanzhong rice skin is also rice. Cover the steamer with a cage cloth, then pour the ground rice milk into the steamer, steam for 5 minutes, take it out, cut it into wide strips or diamond-shaped slices and put the soup on it. Edible.

2. Differences in seasonings

Xi'an rice noodle seasoning is made by blending garlic juice and balsamic vinegar with cold boiled water into a soup. More than a dozen kinds of aniseed are put into the chili noodles and then hot fried. Fragrant, sprinkle with sesame seeds, pour garlic water and chili oil and mix thoroughly when eating, it is delicious and delicious.

Hanzhong rice noodle seasoning is made by simmering water and aniseed soy sauce into a soup, using thick chili noodles and rapeseeds to fry until fragrant, and pouring an appropriate amount of hot rice noodle just out of the pot with the soup. and chili peppers, spicy and delicious.

3. Regional differences

Hanzhong is located in the south of Shaanxi and borders Sichuan. The taste is mainly spicy, supplemented by hemp. The locals like to eat hot rice crust with tofu. Soup.

In the ancient capital of Xi'an, which belongs to the northwest, the locals like heavy flavors, which are suitable for spicy food. The seasonings are more garlicky, and the meat buns are served with rice skin.

Hanzhong Liangpi should be called Hanzhong Hot Rice Biscuit. It is freshly steamed, mixed and eaten at the same temperature as when it comes out of the pot. It is seasoned with large and thin flakes of oily spicy seeds. It is more delicious than Qinzhen Liangpi in Xi'an. It is wider, thinner, softer, and has a waxier texture. And because Hanzhong is geographically close to Sichuan, it is inevitably influenced by the taste of Sichuan people, resulting in the unique taste of Hanzhong hot rice noodle, which is mainly spicy and supplemented by numbing.

The taste of Xi'an Liangpi does not have a "numbing" taste, and is more spicy. The secret is the pot of bright red oily spicy seeds. It is said that there are more than a dozen kinds of condiments in it. Every family is roughly the same but slightly adjusted. This is the core secret of Liangpi, something that is kept secret.

Compared with Hanzhong hot rice noodles, Xi'an Liangpi has a specially prepared garlic vinegar sauce, so Xi'an Liangpi will taste slightly garlicky. The vinegar is just right, so it is sour, delicious and just right. The ground will not overpower the sour and spicy flavors like Qishan’s dough.

In general, there is a big difference between the two. They are two completely different delicacies, which also reflects the different understandings of the same ingredients by people in different regions. Although Hanzhong also belongs to Shaanxi, But the eating habits there are more inclined to the south, and they are significantly different from Xi'an, which is located in Guanzhong. Hanzhong hot rice noodle served with vegetable tofu is the favorite of the locals, and Xi'an people also like hot rice noodle very much, but for Vegetable tofu is not so cold.

So where is the Liangpi more famous?

For Xi’an Liangpi, go to Qin Town, Hu County. Most of the secret recipes for making Liangpi in Xi’an come from there. The whole street is full of Liangpi sellers, and they also recruit apprentices. According to incomplete statistics, from here The Liangpi technology we have developed is also second to none nationwide.

From this point of view, Hanzhong Hot Rice Noodles seems a bit niche, but its strength as a local delicacy cannot be denied. If you go to Hanzhong, you must try it, you will never be disappointed. .

Thank you for the invitation. I am not an expert on this. In two days, I consulted five Liangpi practitioners and came up with the answer mainly on the spicy oil and secondly on the aniseed water.

Xi'an Liangpi mainly includes dough skin and rice skin, with Qinzhen rice skin being the most famous. Hanzhong Liangpi mainly refers to Hanzhong hot rice skin.

The spicy oil of Qinzhen Rice Pi is the soul of the taste. It uses good chili noodles (this chili noodles are made from several different chili peppers that are stir-fried and ground into flour. It is mainly used to enhance the fragrance. To improve spiciness and color), boil rapeseed oil and let it dry until the temperature is right. This is a technical job. Experts use their hands to feel it a little away from the oil. You can also put a little coriander leaves and try it. After the temperature is right, add a little Add the chili noodles and stir, finally stir with vinegar or white wine, cover, and use the chili oil the next day, which is called red oil, and discard the spicy noodle residue.

Hanzhong hot rice noodles are made by frying the spicy segments and then grinding them, pouring them with hot oil to bring out the aroma, and using the chopped spicy segments for seasoning. The preparation methods of aniseed water vary from house to house, and it is made from a mixture of more than a dozen to twenty kinds of large materials. Qinzhen Mipi Hanzhong has hot rice biscuits. There are also those who grind spices into powder and add them to enhance the flavor. They focus on Shaanxi snack gourd heads. They love pig trotters. Thank you for your attention. Welcome to communicate.

Xi'an Liangpi Seasoning

The main ingredients of Xi'an Liangpi are: red pepper, pepper oil, rapeseed oil, salt, ginger, garlic, vinegar, soy sauce, sesame, grass fruit, fennel , cloves, etc.

Xi’an Liangpi is represented by Qinzhen Liangpi.

Xi’an Liangpi’s oily and spicy food is very particular. The seasoning is made from fine red peppers, high-quality rapeseed oil and a variety of seasonings. Spices such as peppers, peppercorns, and fennel are ground into oil, heated over high heat, and simmered repeatedly.

Xi'an Liangpi likes to use gluten. The gluten is filled with delicious spice soup and spicy oil. It is sizzling and oily when you take a bite. It is spicy, delicious and refreshing

Xi'an Liangpi, Sichuan pepper oil , mustard oil, salt, ginger, vinegar, garlic and other condiments, the waiter consults the customer and then selectively adds some.

Hanzhong Noodle Seasoning

Outlanders often call "Hanzhong Noodles" "Hanzhong Liangpi".

The seasoning ingredients for Hanzhong noodles include: red pepper, green pepper, leek, garlic sprouts, green onions, coriander, pepper oil, mustard oil, rapeseed oil, salt, ginger, garlic, vinegar, soy sauce, sesame, Grass fruits, peppercorns, fennel, cloves, etc.

There are many styles of Hanzhong noodles in each county, and the seasonings are also slightly different. For example, for the noodles in Foping County, Hanzhong, more seasonings are added to each bowl of noodles to make a fragrant soup.

Hanzhong noodles are eaten with oil and chili peppers and are delicious; some like to use large chili noodles, some like to use small chili noodles, some like to use green chili peppers, and some like to use spicier chili peppers. Some like to use mild chili peppers. There are small differences in the spices, sesame, etc. used by each house to pour chili oil. The chef will choose chili peppers according to the season and customer tastes.

Hanzhong noodles are divided into hot noodles and cold noodles. Warm the dough and add more condiments to each bowl of dough to make the fragrant soup. For cold noodles, add less condiments to each bowl of noodles to make a fragrant soup.

Regarding the dosage of Hanzhong dough, pepper oil, mustard oil, salt, ginger, vinegar, garlic and other condiments, the restaurant will selectively add the appropriate amount of condiments according to the customer's preferences after consulting the customer.

Hanzhong noodles are very famous.

It is estimated that many people have confused this issue. Hanzhong’s noodles are called noodles, and they are made of rice milk. Most of them are eaten after cooling. In winter, they are eaten hot as soon as they are cold.

As for Qinzhen Mipi in Xi'an... To be honest, you couldn't see it in Xi'an 30 years ago. It is estimated that many people in Xi'an have never heard of the term Qinzhen Mipi. Xi'an is famous for its rolled dough, which some people call cold dough. It can be eaten with roujiamo and corn paste for breakfast. But the dough in Xi'an is not delicious because it is not authentic. The delicious dough is in Caijiapo Town, Qishan County, Baoji City. The dough there should be the best in the Guanzhong area.

Xi’an’s famous snack should be mutton steamed buns, which should be Xi’an’s authentic delicacy.

As a native of Hanzhong, it is necessary to correct me. There is no such thing as Liangpi in Hanzhong, and the raw materials are diverse, including rice, flour, sweet potato powder, and stem powder (a kind of wild rice flour). ), and it’s not just a hot way to eat it. In addition to steaming it and eating it hot, it can also be eaten cold, stir-fried, braised, and deep-fried.

The seasonings for hot and cold dishes are very particular. Professional merchants all have their own unique secrets, but the seasonings for eating at home are relatively simple.

The real Hanzhong noodles are sauce-flavored. It is easy to eat authentic sauce-flavored noodles in Hanzhong, but it is a bit difficult in Xi'an.

Xi'an Qinzhen Liangpi and Hanzhong Liangpi are both It belongs to rice skin, which is steamed with rice milk. The biggest difference is that one is eaten after cooling, and the other is steamed and eaten now. As for peppers, Qinzhen uses fine pepper noodles, which are mainly blanched into spicy oil and cannot be seen. Chili noodles, thick chili noodles used for hot rice wrappers

Are you from outside? People in Hanzhong call it noodles.

Xi’an is called Liangpi, Hanzhong is called Nianpi, and Ankang is called Liangmian