Shaanxi has a long history and is famous for its national culture. It is one of the important birthplaces of China ancient people and Chinese national culture. Southern Shaanxi is located at the southern foot of Qinling Mountains, and the Han River flows through Hanzhong, Ankang and Shangluo from west to east, with a humid climate and a view of the south of the Yangtze River.
soil and water support one person, relying on mountains to eat and water to eat. In terms of food culture, the food in southern Shaanxi, like its geographical characteristics, is southerly but has changed. For example, close to Sichuan, the taste is spicy but not heavy; It is connected to Guanzhong in the north, but it has its own characteristics. The food in southern Shaanxi is sour and spicy, and it is often seasoned with sauerkraut, which is very different from the sour in Guanzhong. In this way, southern Shaanxi, south of the Qinling Mountains, not only enriches the food culture of Sanqin, but also provides more food choices for Guanzhong area and even Shaanxi as a whole. Therefore, some people have made up a jingle: people in southern Shaanxi have their own characteristics, and they don't talk about it. Take care of your mouth before you have money, and snacks become a river beach. How much delicious food on the tip of the tongue has been bred in a southern Shaanxi region? Let's follow the southern Shaanxi chapter of Shaanxi cuisine to see what you have eaten.
Hanzhong flavor is spicy and sour, and rice flour skin can be seen everywhere. Bean curd, pulp surface, and slightly yang ash.
There is a delicious food in Hanzhong, which is located in the south of the Qinling Mountains and on the bank of the Hanshui River. It is called "rice noodles". When and what this snack started, no one has ever verified it, except that Hanzhong people can't live without it. Once you don't have it for a long time, you will miss it like a child without a mother. You always feel that there is something missing in your life.
Vegetable bean curd, also known as vegetable bean curd porridge, has a long history of making and is a famous snack in Hanzhong. Vegetable tofu has high nutritional value, which is both economical and affordable. When I first came to Hanzhong, a bowl of noodles was accompanied by a bowl of picked tofu, which was really greasy, not as good as Hanzhong vegetable tofu.
The food in southern Shaanxi is sour and spicy. As the saying goes, "If you don't eat sour for three days, you will jump when you walk". The acidity of vegetables in southern Shaanxi is different from acetic acid, but the acidity of water-boiled vegetables, pickles and pickles, which is a naturally fermented acid. The serous surface of Hanzhong is sour, spicy, fragrant and unique. It has always been a favorite pasta of Hanzhong people.
Ash-mixed dumplings are a unique traditional snack in Lueyang, Shaanxi Province, and are commonly used by Lueyang people to entertain guests. Ash-mixed dumplings are cut into thin strips and cold, with chewy heads, which are delicious when eaten in stew. If sliced, stir-fried with meat to get rid of greasy and refreshing.
Walnut buns, noodles and rice are the best in Liping. Delicious seafood is greasy, not as good as Wang Po spicy chicken.
Walnut cake is a special snack of Han nationality. First-class walnut kernel is selected, then appropriate sesame seeds are added to grind it into slurry, and the fermented noodles are coated with pepper and salt to make round cakes, which are then baked in the furnace. If it is rolled into thin slices and baked, it is called "crispy". Features: "Walnut Cake" is crisp and fragrant, golden in color and very delicious.
San Mian Rice is a snack in Lueyang, Shaanxi Province. Put corn flour into boiling water and stir it with a rolling pin to make a mushy meal, which is Shaanxi Snack San Mian Rice. The main raw material of pasta rice is corn flour. Noodle rice can be divided into "sweet noodle rice" and "sour noodle rice" according to whether sauerkraut is added or not.
Liping Eight Bowls is a special food in Liping Town, Nanzheng County, Hanzhong City, Shaanxi Province. Liping eight bowls, pay attention to nutrition and taste, pay more attention to the reasonable collocation of meat and vegetables. It has formed the taste characteristics of salty, hot and sour, fresh and fragrant, and is characterized by crispness, freshness, crispness, palatability and distinct texture. Usually, a table of eight bowls consumes more than six kilograms of meat, and each bowl contains eight pieces or pieces of meat. Such as: strip meat, cube meat, rice flour meat, steamed sausage, steamed blood balls, steamed native chicken, steamed crispy meat, sausage, steamed bacon ribs, stewed lotus root with ribs, steamed game, etc. It reflects the rich family background of the banquet and the kindness of others. Pay attention to the benefits and satisfy the cravings. When you eat, you can drink with a big bowl. That kind of bold and hearty scene will often leave a deep impression on those who eat, and let those who have never eaten have unlimited reverie.
Ningqiang, a small county town in the south of Shaanxi and the west of Hanzhong, is close to Sichuan, so its residents' dietary tastes are basically the same as those in Sichuan, with a slight difference between north and south, and all kinds of flavors are sweet, sour and bitter, and only spicy is indispensable. In such a county town where people from the same province share the same dietary preferences, spicy chicken all has a place.
fried noodles, vermicelli, and Xixiang hot and sour seeds. Shimen spicy douban? The hemp is fragrant and the mouth is overflowing.
Hanzhong bangmian is a traditional snack of Han nationality in Hanzhong area of Shaanxi province. Hot and sour and delicious, it is a kind of pasta snack with high carbohydrate, certain fat, vitamin B, calcium, phosphorus and iron. Authentic fried noodles, wide and thin, are both tough and shiny. The soup is mainly made of pepper, ginger, onion and vinegar, which is thick but not greasy. With the embellishment of shredded chicken or chopped omelet and coriander, it tastes smooth, soft, gluten-like, and has a special flavor, which is tempting and mouth-watering.
most people in Xixiang have a hobby of eating hot and sour seeds, and almost every family has a jar of homemade hot and sour seeds, whether in the city or in the countryside. The hot and sour seeds look bright and yellow, and taste spicy and crisp. The more you chew it raw, the more fragrant it is. It is a good appetizer. When cooked, stir-fry fat meat and lean meat, fish and shrimp. Konjac tofu, vegetables, potatoes, etc. are also put into hot and sour seeds, which has a unique flavor.
Shimen spicy bean fish is a traditional specialty food in Shaanxi province, named after its ingredients are taken from Shimen National Water Conservancy Scenic Area. Known as a must in southern Shaanxi, Shimen spicy bean fish is better than live fish. Its fresh meat is tender and refreshing, red oil is soft and spicy but not greasy, and hemp is fragrant and has a long aftertaste. "Traveling to Shimen and eating fish in Baohe River" has become a scenic spot for Hanzhong people to feast their eyes and enjoy the delicious food.
Ankang steamed noodles are the most famous, and Ziyang steamed basin is delicious. Rose steamed stuffed bun mushroom pill, eat comfortable and live a long life.
This is Ankang steamed noodles. The taste and method are similar to those of cold rice noodles, but it is noodles, not rice. Attractive, right? Ankang Steamed Noodles is the representative of Ankang local snacks. As long as they are Ankang people or people who have lived in Ankang or have been associated with Ankang, most people like to eat steamed noodles in Ankang. When they return to Ankang to visit relatives and friends or return from business trips after living in other places, steamed noodles are usually the first food they want to taste and enjoy.
Ziyang steamed basin originated in Hanwang Town, Ziyang County in Qinba Mountain area. It was first served as a dinner for smokers in the Han River, and later developed into the finale of the reunion dinner on New Year's Eve. The production of Ziyang steaming basin is very particular. The raw materials must be whole chicken (native chicken), pig's trotters, lotus root, red and white radish, yellow flower, fungus, mushroom, egg jiaozi, water-borne cuttlefish and other dried vegetables. The seasoning oil includes anise, tsaoko, cinnamon, pepper, dried pepper, salt, etc., which are filled in a basin, steamed in a cauldron, and the raw materials and seasoning are put into the basin step by step. This dish is original, mellow and fleshy, with good color and flavor. Ziyang steamed basin with side dishes, the most local characteristics.
Rose Steamed Bun is a famous traditional snack originated in Baihe County, Ankang City, Shaanxi Province. It is white and fluffy, sweet and oily. It was first popular in the Republic of China, and people in Baihe County loved this kind of steamed stuffed bun very much. It is said that with the passage of time, the formula has changed, but its fundamental taste has been passed down. It is said that there are many thin fillings in the skin of rose buns. The fillings are fat and thin in proportion, and homemade spices are added. They are only the size of copper coins, oily but not greasy. They are delicious and have a unique rose fragrance, which makes people "stop smelling", so they have the reputation of rose buns. Moreover, the production process of rose steamed buns is also different, so it has become a characteristic of Baihe County and a favorite food for everyone.
Mushroom meatballs are made by mixing local specialty mushrooms and chicken, which are mellow, smooth and delicious.
Shangluo is unique in Shangzhi meat, and you can't eat enough. There are friends who come from other places, and enjoy the eight pieces of Sichuan.
Shangzhi meat is ruddy in color, soft and waxy in texture, fat but not greasy, meltable in the mouth and rich in Shangzhi flavor, which is a unique flavor dish in Shangluo, Shaanxi. Among the delicacies that entertain the guests, there must be Shangzhi meat. Shangzhi meat has a long history and is famous far and near. The famous Shangzhi meat is mostly attributed to its main ingredient, Shangzhi grass, which is rich in the foothills of Qinling Mountains in Shangluo. About the origin of its name, there is also a legend related to the Four Haogong. At the end of the Qin Dynasty and the beginning of the Han Dynasty, there were wars all over the world. Four sages, Zhou, Wu, Cui and Tang, lived in seclusion in Shangshan, which is in the middle of Shang Town in Shangluo Mountain, in order to avoid the Qin chaos. Later, they refused Hanwang's invitation to be an official. In the mountain of old age, Shangluo people respected him as "Four Nobles in Shang Mountain", and the tomb of Four Nobles is still in Shang Town, which is a scene in Shangluo. It is said that when Sihaogong stopped cooking in the mountains, he often ate a kind of purple grass. I really loved it and wrote the famous Song of Picking Zhi, so I named it "Shangzhi".
eight pieces of manchuan are the special delicacies of manchuanguan town, Shanyang county, Shangluo city, Shaanxi province. "Eight Big Pieces" are eight traditional dishes in Manchuan area of Shanyang County to entertain distinguished guests or celebrate major festivals. They are exquisite in name, rich in condiments, fine in workmanship and good in color, flavor and fragrance. The so-called "eight big pieces" are the collective names of four steaming bowls and four plates. Manchuan people pay attention to everything, and the picture is auspicious. Before the "Eight Big Pieces" are served, four pressing dishes are served first, and they are not replaced from beginning to end, which symbolizes that the four seasons are rich and there are more than four seasons. If it is for an elderly person's birthday, a dish should be added, which is a bittern platter, called the head plate, or "Five Blessingg celebrates his birthday, five blessings", which shows that the younger generation respects and filial piety the elderly, and wishes them happiness like the East China Sea and a long life, full of peaceful atmosphere and family happiness. The four table pressing dishes are pea jelly, fish flower eggplant, dry fried wild fish and vegetable soybean oil in turn. These four dishes are all made of real estate raw materials. Bean jelly, white as jade, crystal clear and persistent, is caught on chopsticks without embarrassing and regretting diners. Fish-flower eggplant is carved into fish-like patches by peeling eggplant, steamed and served with seasoning juice, which is fragrant and refreshing. Dry fried fish comes from wild fish which is native to Jinjiahe without any pollution and tastes very delicious. Manchuan is warm and humid, and there are vegetables in all seasons. Cold soybean oil is an authentic vegetarian dish, which is beneficial if eaten regularly.