Qinzhen Xue family rice noodle skin, a long history, its source can be traced back to the Qin Dynasty, for the people in the area of the town of Qinzhen to the court's tributes, and after the loss of obliteration. According to family records of the old man Cao Congli recalled that the end of the Qing Dynasty, Qinzhen market did not have this snack. Only wheat flour, yellow millet two kinds of raw materials. In the early years of the Republic of China, Qinzhen Dingzijie Street to sell snacks for the industry Xue Shouxin will be left after the year six pounds of rice milled into rice noodles, in the first month of the lunar calendar, the 23rd local over the Steam Dry will try to steam rice noodle skin, not expected to be a great success. After the fellow townsmen have followed suit, and sold along the street, Qinzhen Pi Zi a moment of fame spread in all directions, but to Xue Shouxin's noodle Pi Zi for the authenticity of the proverb "to eat cold skin must Xue's home," the praise. In the Cultural Revolution, the second generation of Xue Linzai to the production team leader, leading members of the community for the collective operation of the noodle skin in Qinzhen, so that this ancestral skills can be preserved. The third-generation heir Xue Lian province and after more than 20 years of painstaking research, while maintaining the original characteristics of the production process is more skillful, the taste of the cold skin is more superior

Xue's rice noodle skin The production process is very careful, from the selection of rice, milling rice flour to the pulp, pot steaming is very distinctive, and thus he steamed out of the skin with tendons, thin, thin, Rang's characteristics, coupled with the seasoning of the selection of top quality chili peppers, high-quality oil, and a variety of seasoning, thus mixing the skin spicy Therefore, the color of the spicy oil is red, and the vegetables are yellow and green, which is fragrant and refreshing in all seasons, and it is a famous food in Guanzhong for the past hundred years. The first bite will be unforgettable.

Shaanxi Liangpi, also known as stuffed skin. Different raw materials, divided into rice skin and noodles skin. Among them, Qinzhen Liangpi has the longest history. Qinzhen is located in Chang'an County, neighboring Xi'an . The town has been producing high-quality round-grained rice since ancient times, and legend has it that when the first emperor of Qin Shi Huang (some people must have laughed, Xi'an people don't say so, once they open their mouths 2,000 years ago), it was a tribute to the royal family. One year

There was a great drought and no rice to pay tribute. Qin law is harsh, the townspeople are afraid of being penalized, and asked for advice from a squire. On the next day, the squire came up with a plan. Will be aged rice soaked overnight, stone grinding into pulp, precipitation, skimming off the top clear, on the cage steaming, plus a variety of seasonings and become. This is the Qinzhen cold skin. Qin Shi Huang tasted, soft and smooth, hot and sour, delicious, great joy, then exempted from the year's tax, and designated Qinzhen Liangpi for the royal food. Qinzhen cold skin chili oil production is exquisite. Chili, pepper, fennel and other spices are crushed finely, added to the oil, and boiled over and over again on the fire. The color is bright red, spicy and attractive.

Born in Xi'an, grew up in Xi'an, Xi'an since childhood, know the cold skin, especially in the hot summer, if you go to the street, it is not difficult to find, regardless of the men and women, young and old, the cold skin will be its irresistible temptation to attract everyone, the cold skin, also known as " stuffed skin ", is from the Tang Dynasty, cold Amoy noodles evolved. Its skin is well selected, rigorous technology, seasoning, " white, thin, light, soft, stuffed, fragrant " and famous, cool and delicious, the most suitable for summer consumption. Nowadays, it is an important famous food in Guanzhong and Xi'an. In Xi'an, the cold skin is divided into three kinds of rice noodle skin, noodle skin and rolled noodles.

The rice noodle skin is made of rice flour, white, steamer how big can be steamed out of a big one, after steaming each one with each one between the smear on the oil, and then layer by layer stacked up, eat when the vendor took out a, put on a snow white gauze on the case, skillfully with a guillotine knife as big as a knife almost do not have to look at the " bam, bam, bam ------" cut the skin into a chopstick-like thickness, then put salt, MSG water, water, water, and so on. Then put salt, monosodium glutamate water, soybean sprouts (or mung bean sprouts), vinegar, garlic water, and finally use chopsticks to pick up a handful of skin to put a jar full of chili oil dipped in, if it is not too much to use chopsticks to dig some chili peppers out of the red, red, oily, put on the skin, a end in front of you, the white skin, the red chili pepper, pungent aroma can be adversely affected by the tongue can be swallowed, mixing, taste, the muscles of the skin, sour and spicy flavors, the taste of the skin, the taste of the skin. The first thing you need to do is to get your hands on some of the most popular products on the market, and then you'll be able to get your hands on some of the best ones.

Crust is made of flour, its size, appearance, process and rice crust is similar, just a little yellow color, it is the biggest difference between the rice crust is gluten, gluten is a by-product of making the crust. Good gluten to eat not only gluten, flavor, and there are a lot of air holes, like a sponge, sucked full of seasoning, bite a squeaky oil, the kind of aroma, spicy, sour, the feeling is very addictive.

Rolling out dough was originally a specialty of Baoji. It is smaller in size and harder in texture than noodles, and also has gluten. Because of this, the flavor of the chili oil is stronger, and it is smaller in quantity, so it is more popular with the ladies.

Xi'an's cold skin is a hundred flowers, each with its own style, each with its own characteristics, there are often two Xi'an people arguing which one of the cold skin is good, I think Xi'an's best cold skin is the old Xuejia store in Huxian, in Xi'an there have been a number of branches, the taste is first-class, not only the color and flavor, and modulation of the cold skin of the people are rigorously trained, every bowl of cold skin of the seasoning is put The flavor of the cold skin is not only colorful and fragrant, but also the people who make the cold skin are highly trained, each bowl of cold skin seasoning are put in the right place, only a little bit of oil star on the bowl after eating, it is really wonderful.

Qinzhen Liangpi recipe and technical information CD-ROM price:

Correspondence 1580 (including a teaching CD-ROM and a set of teaching materials)

Face-to-face teaching 1980 (study 3 to 5 days or so.)

The first time I saw a person in the room, the first time I saw a person in the room, the second time I saw a person in the room. Including a CD-ROM and a set of teaching materials

Wealth Hotline: 029-82233121 85075178

SMS Consulting: 13571858178

Email: meiweiduo123@163.com

Website: www.mwd888.com

Postal Code: 710054

QQ Customer Service: 78185588

Remittance Bank: Agricultural Bank of China Account No.: 9559980210405601217

China Construction Bank Account No. Account No.: 4367424221220103773

Account Name: Zhou Dongsheng

Address ; Xi'an Beilin District, No. 15, Jiandong Street (delicious more snack food truck chain franchise headquarters)

(By car: take the train to the bus to Dacha City Station off (3 stops) many buses to, and then take the 612 (across from the Parkson, south of the road) to the east of Jiandong Street Station off the cross to the east, 200 meters north of the road.)