The special food of Shaanxi culture
The special food of Shaanxi culture. Shaanxi is a city with a vast territory and abundant resources. It has a very long history, so it has accumulated a lot of food culture. These cultures exude a rich cultural atmosphere in the hands of local residents. The following are the characteristic foods of Shaanxi culture. Special food of Shaanxi culture 1
1. Roujiamo
Roujiamo is one of the traditional specialties of Shaanxi Province. There are different varieties in different regions, including cured meat. Roujiamo is not only very famous in Shaanxi, but also famous all over the country and overseas, and is deeply loved by people.
2. Mutton Soup
Mutton Soup originated in Weinan City, Shaanxi Province. It has a long history. It evolved from the ancient mutton soup. It is made by breaking the steamed bun into Just add the cooked mutton soup after cutting into pieces. The meat will taste thick and meaty, fat but not greasy, making you have endless aftertaste.
3. Shaanxi Liangpi
Shaanxi Liangpi is also one of the traditional snacks in Shaanxi Province. Liangpi is made of wheat flour, rice flour or starch. There are many varieties and different production methods. , the mixes also have their own characteristics, including sesame paste cold skin, gluten cold skin, etc.
4. Saozi noodles
Saozi noodles are a traditional specialty pasta in Shaanxi Province. It has a long history and originated in the Shang and Zhou dynasties. Saozi noodles are diced pork, except for diced pork. In addition, the noodles are also equipped with eggs, fungus, carrots, tofu, etc., and the taste is very spicy and sour.
5. Qishan rolled dough
Qishan rolled dough is a traditional snack originating from Qishan County, Shaanxi Province. It originated in the Tang Dynasty and was developed by Leng Tao. Evolved from noodles, the dough has well-selected ingredients and rigorous production techniques. When eating, it is mixed with various seasonings such as oil, chili, and balsamic vinegar, and the taste is excellent.
6. Biangbiang noodles
Biangbiang noodles are traditional pasta originating from the Guanzhong area of ??Shaanxi Province. They are handmade using flour ground from Guanzhong wheat. The noodles are flexible and have a smooth texture. Excellent, loved by locals and tourists from all over the world.
7. Golden Thread Oil Tower
Golden Thread Oil Tower is a traditional snack originating from the Sanyuan area of ??Shaanxi Province. It was founded in the Tang Dynasty and is made of fine flour, pork suet and other raw materials. The tower-shaped pasta is steamed in a pot when eaten, and mixed with scallions, sweet noodle sauce, etc., which gives it a unique flavor.
8. Calabash head
Calabash head is a traditional snack originating from Xi'an, Shaanxi Province. It originated in the Northern Song Dynasty. It is made from main raw materials such as pig intestine and pork belly, and mutton. The way to eat steamed buns is very similar. You break the steamed buns into pieces and pour the cooked soup into them to eat together.
9. Zhejiang
Zhejiang is also a kind of pasta, which is very popular in Shaanxi, Shanxi, Hebei and other places. The noodles are made of pea noodles, oatmeal noodles, buckwheat noodles, etc. The noodles are thicker than ordinary noodles. After being cooked, they are served with tofu, meat, radish and other sauces. It is very delicious.
10. Zeng cake
Zeng cake is a very popular traditional snack in Xi'an, Guanzhong and southern Shanxi, Shaanxi. It is also one of the top ten Xi'an delicacies that cannot be missed. It is made of Made from glutinous rice, raisins, red dates or candied dates, it tastes very sweet and delicious, and is rich in nutrients. Specialty Food of Shaanxi Culture 2
1. Qishan Sautéed Noodles
Sautéed (sào) noodles are a traditional pasta characteristic of northwest China. The face is white and thin, the muscles are shiny, and it is oily, sour and spicy.
2. Biangbiang noodles
The noodles are as wide as trousers, and are embellished with oily spicy seeds and colorful ink. It is a unique traditional trousers-style noodle in Guanzhong, Shaanxi.
3. Yangling dipping water
Yangling dipping water is a local snack in Shaanxi.
The noodles are white, thin and gluten-free, oily and spicy with garlic. The noodles are served in separate basins, and the more you chew, the more delicious it becomes.
4. Gourd head
The buns are white and shiny, soft and smooth, the meat is tender and the soup is fresh, fat but not greasy, and the aroma is fragrant. It is even more delicious when eaten with kimchi.
5. Spread
Spread is an extremely crispy fried food. Crispy and delicious, it can be used as a snack or a full meal.
6. Three delicacies boiled buns
Three delicacies boiled buns is a famous traditional snack in Shaanxi. The soup is rich in flavor and the buns are fragrant and meaty.
7. Steamed dumplings
Steamed dumplings are a traditional festival food of the Chinese nation and a must-eat during the Spring Festival every year. Most of Xi'an's steamed dumplings are made by the Hui people, and the ones filled with chives and beef are the most delicious.
8. Chengcheng Hand-Shred Noodles
Chengcheng Hand-Shred Noodles, formerly known as Pout noodles, are now called Hand-shred Noodles. They are a delicious specialty noodle snack. The noodles torn out by hand are smooth and elastic, which is completely different from those usually made with machines or knives.
9. Guokui
"The Eight Great Weirds of Shaanxi, the steamed buns are baked like pot lids." This steamed bun as big as a pot lid is the famous Guokui in Shaanxi. In the eyes of Shaanxi people, Guokui and Lazi are a match made in heaven.
10. Heyang Noodles
Some people write it as "Xuan Noodles" because the word "Xuan" is pronounced as "充" in Heyang dialect. Noodles are a traditional snack unique to Heyang, Shaanxi. Rich in fragrance, soft, sticky and sweet. Special food of Shaanxi culture 3
1. Mutton steamed bun
Beef and mutton steamed bun is a famous snack with unique characteristics of Xi'an Fangbang. Xi'an Lao Sunjia Restaurant has been serving it since 189 It started operations eight years ago and has a history of 100 years.
Legend has it that beef and mutton soup evolved from the ancient "ox and mutton soup" in the 11th century BC. During the Western Zhou Dynasty, "ox and sheep soup" was listed as a "ritual meal" for kings and princes. According to the "Song Book", during the Southern and Northern Dynasties, Mao Xiuzhi presented the unique delicacy of beef and sheep soup to Emperor Wu of the Song Dynasty. Emperor Wu competed for the title of Taiguan Shi, and was later promoted to Minister Guanglu.
There is also an interesting legend. Emperor Zhao Kuangyin of the Song Dynasty was trapped in Chang'an before he became emperor. He lived a life of starvation all day long. One day he came to a shop where beef and mutton were being cooked. The shopkeeper saw that he was pitiful, so he asked him to break the dry buns he brought with him into pieces, then poured a ladle of hot broth over the fire and cooked it thoroughly. Zhao Kuangyin devoured it and felt that it tasted the most delicious food in the world.
Later, Zhao Kuangyin wore a yellow robe and became emperor. One day, when passing by Chang'an, he still couldn't forget the beef and mutton steamed buns he had eaten here. He and the Minister of Civil and Military Affairs went to this restaurant to eat beef and mutton steamed buns. , still felt that it was extremely delicious, better than delicacies from the mountains and seas, and rewarded the shopkeeper of this shop. Once the story of the emperor eating steamed buns spread, beef and mutton steamed buns became a famous snack on Chang'an Street. Su Dongpo, a great writer in the Northern Song Dynasty, once wrote a hymn in praise of "Long's food has bear wax, and Qin's cooking only has yoghurt".
2. Huang Guichou Liquor
Shaanxi’s flavored dishes are known and loved by more and more tourists for 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 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 Guichou wine is a sweet wine made from glutinous rice and Xiaoqu. It is named after the fragrant Huang Gui. This wine is like jade liquor, with a sweet and mellow aroma and a long aftertaste. It is said that its history can be traced back to the "醆醴" of the Zhou Dynasty. According to research, before the invention of distilled liquor, our ancestors had been drinking this kind of rice wine, especially in the Tang Dynasty. Immortality in wine.
"The "fighting wine" mentioned by Du Fu here refers to thick wine. The Tang tomb murals unearthed in recent years can also prove this:
In 1992 in Nanli, Chang'an County In the Wei family tomb unearthed in Wangcun, there is a picture of a banquet in the owner's courtyard. In the picture, two girls are serving wine from both sides. Some archaeological experts pointed out that the wine in this painting was served from the side. For example, the scene described in Li Bai's poem "The wind blows the willow flowers and fills the shop with fragrance, and Wu Ji presses wine to encourage guests to taste it." The key is the word "press", which means using human power to separate the wine juice from the lees. This scene is still present today. You can still see it in some "time-honored" restaurants in Xi'an
3. Buckwheat noodles
There is a place in the northwest of Xi'an city wall called Jiaochang Gate. It was the place where the Eight Banners Soldiers and the Green Camp Soldiers practiced martial arts. I have never seen the "men", but for a long time, the words "teaching field gate" appeared in the mouths of Xi'an people, often followed by another word. Two words: "饸饹".
Because it is mostly made of buckwheat noodles, the more fixed name is buckwheat noodles. According to some research, this food has been available in the Yuan Dynasty. The section of "Buckwheat in the Book of Agriculture" written by Wang Zhen states: "Behind the mountains in the north, there are many kinds of buckwheat in the counties, which are ground into noodles or made into soup cakes. The rivers in the Wei River drain out. "He Liu" and "饸饹" are very similar in pronunciation whether in Mandarin or Shaanxi dialect. Perhaps the latter is a transliteration of the former.