This book is a kind of barren rice for people who lack food in northern Shaanxi. Often use rice bran and glutinous rice to cook rice to fill hunger. Now it becomes a flavorful diet made of coarse grains. It is made by soaking black beans in water to swell them, placing them on a stone mill, and crushing them. They are shaped like copper coins, so they are called "Chichan-daemi". When cooking, mix 20% to 80% of the beans in two, put them into the pot in order, and then add the millet when the beans are half-cooked. When the rice is half-cooked, add the millet, and eat it when it floats on top of the porridge. The rice is sticky and tasty, especially in the cold winter. It is cozy to drink a bowl of Chien Chien rice to warm up.

2. Stewed Donkey Board Intestine

It is made by repeatedly rinsing the large intestine of a whole donkey, boiling it in water until half-cooked, and fishing it out to marinate it with sauce, pepper, pepper, scallion, ginger and salt. It is characterized by numbness, spiciness, saltiness, tenderness, freshness and beauty, and is one of the best in northern Shaanxi cuisine.