Shiquan is named after the spring water. It is near Qinling Mountain in the north and Bashan Mountain in the south, so the vegetation coverage rate is very high. Because the Han River passes through the city, the air is humid. I have been to Shiquan five or six times myself. Apart from lamenting the delicious food here, what impressed me most was the livable environment here. I wonder if my friends who have been there have this idea. Let's retire here!
How to get from Xi 'an to Shiquan? I went several times and took three roads, each with its own advantages and disadvantages. If you go to eat, you can directly navigate the Shiquan Sports Ground. Why are you navigating here? Because it is inconvenient to park in Shiquan, and it is easy to receive notes when parked on the side of the road, we navigate in the sports ground and park our car in its underground parking lot, which is very convenient here, next to Shiquan Old Street. There are two routes to take the expressway, namely Xikang and the Western Han Dynasty. The Western Han Expressway is short in distance and low in charge, but when you get to Lianghekou, you have to get off the expressway and walk for dozens of kilometers at a low speed to get to Shiquan. Xikang high-speed has a long distance and a lot of fees, but it is relatively safe to go directly to Shiquankou Expressway. If you want to enjoy the scenery along the way, you can walk at a low speed, enter from Fengyukou, go straight along National Highway 2 10, and enjoy the beautiful scenery along the way, but it takes a long time, about 5 hours. (I calculated the time by driving myself)
Personally, I suggest going to Shiquan for a simple meal after work on Friday, arriving around 0: 30 in the evening/kloc-0, and then checking in. Why did you arrive at night? The purpose is to personally experience the life of the people in Shiquan the next morning. To understand a city, we must start with its farmers' market. The Taoyuan Farmers' Market in Shiquan really surprised me. It is large in scale, rich in dishes and, most importantly, fresh and almost clean. Let me show you the picture above.
How's it going? Have these dishes aroused your desire to buy? People who really know how to play must go to this market in the morning to buy some dried vegetables, fresh vegetables and bacon unique to southern Shaanxi.
After visiting Taoyuan Morning Market before 8 o'clock, we will go to Shiquan Old Street (8 minutes' walk). Why did you come here? Because there are two special breakfasts in the old street. First, let's find the crystal buns. Why is it called crystal steamed stuffed bun? It's thin, full and big. The key is the method of cooking steamed buns.
Don't hesitate when we arrive in spring. You must try tofu vermicelli stuffing and a green bean stuffing. Two is enough.
Although the big sister's steamed stuffed bun looks ugly, the side also reflects the stuffing inside.
It is said that this crystal bag has been opened for more than ten years and has a good reputation in the local area. The store is not big, so we have to queue up in the morning.
I think there are two differences between his fried buns and those in Henan: first, they are much bigger; Second, the skin is thin and stuffed, and the taste is crisp outside and fragrant inside. If you want to eat in the shop, you can drink a bowl of soybean milk. I suggest you buy some to take away. There is a snack bar not far from his home, and his corn paste buns should be tasted, which is also the characteristic of Shiquan. Let me introduce you.
What I understand is the corn hazelnut in Guanzhong, only a little thicker, with two golden crystal buns, full of appetite.
In fact, his corn paste pocket also contains a plate of side dishes, mainly boiled vegetables and dried radish. The correct way to eat is to put pickles on the surface of the paste pocket with chopsticks, and then eat them with chopsticks, which is somewhat similar to the way to eat in Guanzhong.
Local people in Shiquan eat Chili steamed bread or tofu. Pepper and tofu are made by local farmers, which are very different from the tofu we see in the market and are also local specialties. Steamed bacon with rice or tofu is a good choice. In addition, the mutton bubble in Shiquan is also made of puffed steamed bread, which is chewy and won't bubble. Those who are interested in mutton bubble can also try the local mutton bubble in Shiquan, so I won't introduce it in detail.
When I go to Shiquan to eat delicious food, I think we must try two hard dishes, one is spicy chicken and the other is stone fish (and grilled fish). At noon, we recommend Qiaofu Farmhouse near 2 10 National Road near Kaixian County. When I go to his home, I can not only eat authentic Shiquan dishes, but also, most importantly, I can eat his special dish-Gu Yan spicy chicken, which is really different from other places.
Did you drool when you saw the photo? Authentic shiquan spicy chicken should choose free-range chicken, stir-fry with earthen stove and firewood iron pot, so that the dried meat is fragrant and firm, and the side dishes inside are also classic. You can choose dried vegetables in southern Shaanxi, such as potato chips and dried beans, and you can also add konjac and vermicelli with potato crispy rice. This taste is really enjoyable. It's really pale and powerless and can't be described in words.
In fact, many of Shiquan's eating habits are similar to those in Sichuan, so I wonder if this stone fish was handed down from Chongqing, Sichuan. His family's stone fish live fish are killed now, the soup base is spicy and delicious, and the chopped pepper in the store is a must. In fact, the locals like to eat Hualien, but the disadvantage is that Hualien has many thorns. But to be honest, I don't like snakehead and Jiangtuan. One meat is tight and the other is fat. If you don't like Hualien, you can try diced yellow pepper. It is common to line up for an hour when eating, so you should arrange your own time.
To tell the truth, I prefer the grilled fish in Shiquan to the stone fish. There are two kids grilled fish in the old street, one in a big shop and the other in a small shop. As for the relationship between the two, I don't know, but I have eaten them all and they all taste the same. His grilled fish is roasted first, then put into a plate, and then poured into a special spicy soup with red oil. Then, some stuffing dishes are added to the table. There is an induction cooker on the table, which is always reheated. The more you live, the more delicious it is, especially when it is baked.
Another must-have dish in his family is fried duck feet. This is my first visit to Shiquan. My local friends recommended it to me and told me to order it many times. It's really amazing. Duck feet should be marinated in advance, and then fried with green and red peppers and peppers. The duck's paw is boneless and fragrant, and the more you eat it, the more addictive it becomes. If you see a mala Tang seller in the old street, you can pack one and bring it here to taste.