Hanzhong rice noodles (cold rice noodles) originated from the heyday of Qin Shihuang (23 BC1~ 2l3 BC)! According to <; < Chang' an county annals > > And <: < Liuba county annals > > Recorded this passage, when Qin Shihuang was in power, there were 100,000 mu of rice fields in Nanzheng today (Hanzhong area-ten counties and one district). For one year, there was no rain for a long time, and the rice fields dried up. The quality of the milled rice was too poor to pay tribute to the emperor. The farmers were deeply worried about the crime of deceiving the monarch and were very anxious and panicked.
At that time, there was a farmer named Zhu, who soaked the new rice with water, ground it into paste with a water mill specially used for rice milling, and then poured it on a steamer to steam it and cut it into strips, which were called rice skins. Everyone was amazed after tasting it.
He came to Qin Zhen with the dough and the people who paid tribute, and presented the dough to Qin Shihuang. The emperor ate the dough delicious and praised it all the more, and made the tribute in Hanzhong area only offer rice skins.
Later, in Hanzhong, where he died, every household of farmers had a water mill and roller for steaming dough, so that they could eat it every day! Now, in the countryside of Hanzhong area, you will see a stone mill outside every household to commemorate the memory of this farmer.
Hanzhong basin has humid climate, abundant water resources, fertile land, abundant products and rice, and is known as the "land of plenty".
Hanzhong rice noodle is made of high-quality rice which is abundant in the local area. The first day, the rice is cleaned, soaked and ground into pulp, and the pulp should not be too thick or too thin. It is suitable to be thin paste. Then, the pulp is filled in a special tin flat-bottomed round pot, placed in boiling water, and cooked slightly.
Put out the pan, dip it in cold water, spin the chopstick head along the pan and buckle it backwards, and a white and soft dough sheet will be made.
Put some cooked oil on the dough, fold it and cut it into finger-wide noodles with a knife.
This dough is flexible and ordinary, with soft entrance, smooth and delicate taste.
Of course, the dough is inseparable from the foil. Generally, some shredded cucumber or boiled bean sprouts and cowpeas are crisp things, which complement each other.
In addition, there are essential seasonings: soy sauce, vinegar, mashed garlic, monosodium glutamate, pepper, mustard, sesame sauce and Hong Kong.
Especially peppers.
It is the most delicious seasoning. If there is no red pepper, there will be no soul.
Eating dough is not seasonal, and it is available all year round, spring, summer, autumn and winter.
Rice flour leather is an excellent meal for Hanzhong people to entertain guests.
In large and small hotels, you can eat golden bottles of wine and delicacies, and you must never miss a big plate of dough, and this dough will definitely be the most popular and the first to eat it.
Even the person who is too sick to think about tea and rice wants to eat a bowl of rice-flour skin and have an open stomach.
Later, people switched to overlapping bamboo cages, which could steam several sheets at a time, and were large and thin.
Cut into thin strips, the tendons are flexible, soft and continuous, like noodles, and renamed as "dough".
(The dough here means: made of rice, not flour.
However, the technology of making dough in Hanzhong is getting more and more refined.
You can keep warm by eating dough in winter, relieve fatigue in summer, relieve fatigue in spring and get rid of dampness in autumn. It is a rare natural green pollution-free food suitable for all seasons.
"Compendium of Materia Medica" says: Rice can nourish the spleen, while wheat can nourish the heart.
Spleen is good, humanity is soft, heart is good, and people are sincere.
Therefore, generally speaking, Hanzhong people are born with rice white, delicate, short and pithy, and men and women have good skin, and the more they eat dough every day, the more beautiful they are! Hanzhong noodle is also called cold rice noodles, and it has different names according to different raw materials. Rice noodle made of (rice) is called rice noodle, and gluten noodle made of flour (flour) is called gluten noodle, which can be divided into Hanzhong noodle and Qin Zhen noodle according to taste. Because Hanzhong noodle is tender, smooth and delicious than Qin Zhen noodle.
The quality of flour stored for a long time is better than that of freshly ground flour. There is a folk saying that "wheat eats old and rice eats new".
Therefore, rice should use new rice.
The most important thing is that raw materials are easy to purchase and simple to make, so specialty stores and stalls named after "Hanzhong cold rice noodles (rice noodles)" and "Shaanxi rice noodles" can be seen everywhere in big cities across the country.