Qianxian County was called Haozhi during the Yellow Emperor's time and was a place for worshiping heaven.

During the Xia Dynasty, it was the territory of Yongzhou, during the Shang Dynasty, it was the territory of Qizhou, and during the Spring and Autumn Period and the Warring States Period, it belonged to Qin.

In the twelfth year of Qin Xiaogong (350 BC), Haozhi County was established.

Qin Shihuang unified the six countries and established Xianyang as the capital. Haozhi was an auxiliary territory in the capital.

In the Northern Wei Dynasty, Haozhi was changed to Moxi County, in the Sui Dynasty it was changed to Shangyi County, and in the Tang Dynasty, Haozhi was renamed.

In the first year of civilization of Emperor Ruizong of the Tang Dynasty (684), Emperor Gaozong of the Tang Dynasty buried Liangshan in the north of the county, which was called "Qianling Mausoleum", so the county was renamed "Fengtian" to worship Qianling Mausoleum.

In the fourth year of Jianzhong (183) of Emperor Dezong of the Tang Dynasty, due to Zhu Sui's rebellion, nine Dezong sects took refuge in Fengtian and rebelled. In the first year of Xingyuan (784), Fengtian was promoted to Chi County and was directly under the jurisdiction of Kyoto.

In the second year of Qianning (895), Emperor Zhaozong of the Tang Dynasty, Fengtian County was established as Qianzhou.

After that, there were many changes, and in the second year of the Republic of China (1913), Qianzhou was changed to Qianxian.

Qianxian noodles are made by hand and are truly unique.

First use good flour and salt to knead the dough, put it into a basin to rest, and then continue to roll, coil, and rest it. After repeating this several times, it is manually stretched until it is like vermicelli, and the noodles are well-proportioned, thin, and white.

, tendons, light.

After drying, remove from the rack and cut into six-inch lengths. Each handful weighs more than a kilogram. Store in boxes and take as you go.

When cooking, bring it to a boil in a pot, drain it into cold water to see if it sticks, and then scoop it into very small handfuls.

The pork soup is cooked with minced ginger, salt, chicken essence, vinegar, and oil. Chop green onions, cabbage leaves, and thin egg pancakes and place them in the soup to make vegetables. Pour the soup over when it is boiling and it is ready to eat.

Commonly known as soup noodles.

What it pays attention to is strong, fried, and thin, that is, the oil is strong, the soup is fried, and the noodles are thin. Because there is only one chopstick-shaped noodle in a bowl, some friends call it "a delicious taste."

Because they only eat noodles without drinking soup, there is a saying that "you don't raise your head until you eat thirty bowls."

If paired with the spicy sauce originally created by Qian County people, it will have an endless aftertaste.

According to legend, Guokui in Qianxian County built the Qianling Mausoleum for the joint burial of Emperor Gaozong Li Zhi and Empress Wu Zetian of the Tang Dynasty. Due to the huge scale of the project, hundreds of thousands of migrant workers were requisitioned, and food became a problem.

Migrant workers who couldn't stand hunger made do with their helmets and baked steamed buns, hence the name.

For more than a thousand years, people in Qianxian County have continuously improved it and formed food with unique flavor.

When making Guokui, first control the water temperature of the selected flour to form a very hard dough. It needs to be placed on the table and pressed with a wooden pole. After pressing evenly, add dough and alkaline water and press again until the dough is smooth and smooth.

Cover the dish tightly with a damp cloth.

After waking up, divide the dough into pieces weighing one kilogram each, place them on an iron plate over a wheat straw fire, and turn them while pressing until they are pressed into a round cake with a diameter of eight inches and a thickness of about six minutes, in the shape of a chrysanthemum.

Then turn it three times and six times until the edges are colored and the skin is slightly bulging.

The aroma of the freshly cooked Guokui is fragrant and lingers for miles.

Because of its unique workmanship, it can be stored for a long time without breaking.

As for the pot helmets as big as pot lids and pot helmets thicker than a stick mentioned in the "Eight Monsters of Shaanxi", they are not Qianxian pot helmets. They are just misinformation from friends from other places.

Qianxian tofu brain is made from high-quality soybeans.

Because the tofu is tender and tender, it is called tofu brain.

There is a poem that praises: "Tofu is freshly marinated and fertilized, and a steamer will last for a long time. It is as tender as brains, but after eating it, the belly will be old." When making it, because I have mastered the skill of stewing it, I boiled the slurry over low heat and stewing it over high heat.

As a result, the tofu produced is white and clean, fresh and soft, and does not fall apart when turned over, constantly folded, and does not break when stirred.

There is also a lot of care when selling tofu pudding. The boiled soy milk is stewed in a special vat to ensure that the tofu pudding is always cooked at a frying temperature during the sale process.

When eating, be sure to choose a night market stall and use a small bowl to taste its unique aroma.

The tool used to serve the bowl is also very unique. It is served with a very thin copper sheet made into a round shape. Salt, monosodium glutamate, garlic and ginger water, boiled five-spice vinegar and homemade spicy oil are added to it. It is delicious in color and aroma.

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Many of my friends from out of town ate ten or eight bowls in a row. After eating, they rubbed their bulging bellies and exclaimed.

When the weather is too cold in winter, buyers will add starch and shredded carrots and spinach to make juice and pour it on top, giving it a different flavor when eaten.

Qianxian tofu pudding has the effect of strengthening the body and brain. Qianxian people are smart because they eat tofu pudding all the year round.

Qianxian Chasu (no one knows which word for "嚓" should be used anymore, so now the signboards can be said to be diverse. I think it should be the onomatopoeic character "嚓", because it is too crispy and tastes crunchy) is

It is the oldest variety among Qianxian snacks.

According to legend, it has been around for more than 1,300 years.

Earlier it was palace food.

In the Tang Dynasty, it was used as an offering when offering sacrifices to the Qianling Mausoleum, and it spread among the people.

It is characterized by large oil but not greasy, yellow color and fragrant taste, crispy on the outside and crispy on the inside. It is even more fragrant when eaten hot.

Chasu is made of special flour, lard (the authentic method uses horse oil), rapeseed oil and salt, and is exquisitely processed.

Knead the dough evenly and divide it into small pieces, then press it into a round dough. Wrap it with the filling mixed with rock sugar, green and red silk, walnut kernels, and soft white sugar to form a pancake shape. Fry it in an oil pan until it becomes golden and crispy.

tasty.

Perhaps because Chasu is a dessert or fried food according to modern dietary concepts is harmful to health, it is not as popular as the above three snacks, but friends from out of town are full of praise once they taste it.

When I think of the Shaanxi dialect, I think of the local customs and customs of Shaanxi. I really miss it. There is a children's song, "One o'clock flies up to the sky, the Yellow River bends at both ends; the eight-character mouth is wide open, and the words go in, twist left, twist right; west one

Long, one long to the east, add a horse king in the middle; at the bottom of the word "heart", next to the word "month", leave a hook to hang sesame candy; push the cart and go to Xianyang..." I learned this children's song earlier, in

Sing a word (pronounced biang——biang, this word is not found in modern Chinese dictionaries). When talking about this word, we have to talk about the Eight Eccentrics of Shaanxi!

(Actually, there are ten strange things in Shaanxi_) The first strange thing: the noodles are as wide as a trouser belt.

Roll it out thickly, cut it wide, add vinegar to make it acidic, eat one bowl and it will last for a day.