In midsummer, the heat is unbearable. It is a wise choice to eat a bowl of cold skin at this time! If you travel to various places in Shaanxi at this time, you should not miss the local Liangpi!
Liangpi is a wonderful flower in the garden of Shaanxi food culture. It is the most commonly eaten by both men and women, young and old. It is eaten most densely in spring and autumn, winter and summer, in towns and villages. Walking in the streets and alleys of Shaanxi, you can see Liangpi stalls everywhere: a simple square table, a few simple stools, and a big parasol covering the stall, this is the "Liangpi workshop". There are many varieties of Liangpi in Shaanxi. After long-term development, they have formed their own regional characteristics, and the "four major stars" in the Liangpi camp have emerged, namely Hanzhong rice noodles, Qinzhen rice noodles, sesame paste stuffed noodles, and Qishan rolled noodles. The "Four Great Flowers" are colorful, but they all have the same characteristics: soft and smooth, sour and spicy, cool and relieving, refreshing and appetizing.
"The water is soft, the mountains are warm and delicate, and the rice in Hanzhong is also soft. Thousands of lingering flavors are brought to the tongue and sighed." This poem is about Hanzhong rice skin. Hanzhong rice crust, which has appeared in the Qin and Han Dynasties, is a representative snack in Hanzhong, Shaanxi. The preparation of Hanzhong rice skin is relatively simple: soak the rice, grind it and put it in a basket, steam it into a thin skin, apply rapeseed oil, cut it into strips, put it in a bowl, stir in spicy oil, MSG, refined salt, vinegar, Add soy sauce, minced garlic and other condiments, stir and stir, and a bowl of Hanzhong rice noodle is ready. When eating, if paired with bean sprouts, shredded potatoes, celery, spinach, etc., the rice skin will taste softer, glutinous, and spicy. There is another way to eat Hanzhong rice skin, which is to dry it and fry it before eating. This method makes the rice skin crispy and fragrant.
"The twelve men at the Qindu bridge, Tianjiao's skillful hands make steaming and tasting. Finely cut jade paper is thin and soft, and a little fragrant red moves the first emperor." This poem is about Qin Zhen rice noodles. The ingredients for Qinzhen rice noodles are worth reading: there are mung bean sprouts and soybean sprouts blanched in boiling water, as well as tofu shreds, mushroom shreds, fungus shreds, etc. cut as thin as hair. Put them together into a bowl, then sprinkle some refined salt, minced garlic, and drizzle some soy sauce, monosodium glutamate, balsamic vinegar, and chili oil - this bowl of chili oil is what Qinzhen people are most proud of. The white skin of the Qinzhen rice is tinged with red, and the red is as bright as the clouds on the sea; the red lining is fragrant, and the fragrance is as fragrant as being in an oil shop. The rice is rubbery and soft, soft and tender, soft and continuous, tender but not lumpy. The roots are like silver threads shuttled between the bean sprouts and mushrooms, and the strips are like jade dragons playing in the bowl of the sea. When you eat it, it is smooth and chewy, salty and sour, cold and refreshing. It has a unique taste on the tip of your tongue!
"I pour the fine wine with kindness and care, and I thank my mother for every meal. I am afraid that my son will still be hungry, so I still look for the old bowl." This poem is about sesame paste stuffed skin. Liangpi is made from wheat flour and steamed, commonly known as stuffed skin. The way to eat stuffed skin is similar to that of rice noodles, except that sesame paste is added to the ingredients. Therefore, the Hanzhong people call it "sesame sauce cold skin". Sesame paste has a mellow taste and a soft fragrance in the mouth. It also has the ability to "become salty when exposed to salt and sweet when exposed to sugar. It is very delicious when eaten alone." When paired with cold noodles, it not only enriches the flavor of cold noodles, but also improves the nutritional value: brain-boosting , anti-aging, calcium supplement, lipid-lowering, sugar-preventing, hypertension-lowering, blood-nourishing, "soft in the mouth, light in the mouth, fragrant after chewing, and thinking after eating." This is what Hanzhong people say about sesame paste stuffed skin.
"Who will enter the imperial capital for snacks? The Eight Prefaces of the Difficulties are a taste of the people's sentiments. The light ribs are thin and soft, and the fragrance of the village has won the name given by Emperor Kangxi." This poem is about rolling dough in Qishan. Qishan noodles evolved from Lengtao noodles in the Tang Dynasty. In the eyes of ordinary people in Shaanxi, only Qishan noodles can be regarded as authentic noodles. The biggest feature of Qishan's dough rolling is the word "rolling": after mixing the dough, roll it into a round piece, steam it, cut it into strips, and then mix it with the ingredients. Because the noodles are hand-rolled, the noodles have a hard texture, high toughness, and gluten. They are famous for their characteristics of "white, thin, light, soft, gluten, and fragrant". Qishan rolled dough is made through eight processes: mixing, washing, sinking, passing, hair, perming, rolling and steaming.
During the Kangxi period, Wang Tongjiang, a native of Qishan, was called to the palace to make this snack. After eating it, the emperor praised it and named it "Yu Jing Noodles"!
"Looking at it horizontally, it looks like a ridge or a peak on the side, with different heights from near to far." Liangpi "Sihuadan" holds up the clear sky of Shaanxi snacks with its different ingredients, cooking methods, tastes and cultural connotations. It adds a dazzling brilliance to Shaanxi Liangpi! "Come to Guanzhong to eat cool skin -" has become the most proud and proud invitation of "Old Shaanxi" from all over the world! Qian Guohong "Xi'an Evening News" on November 15, 2020