Yingxian county is famous for its beautiful mountains, water and beauty, and Yingxian wooden pagoda, one of the three wonders in the world, is located in this county. Anyone who has eaten Yingxian Didi will never forget its unique taste. Yingxian Didi uses high-quality corn to make corn flour, then adds water and alum to paste, stirs it in a pot until it is thick, and then cools it in a vessel after it is cooked. Soak in cold water again, cut into strips and pieces when eating, and mix with hot and sour seasoning. The finished product, dripping and trembling in Huang Yingying, is as beautiful as jade and as fine as fat. It looks tender, but in fact, it is tough and elastic. It can be cut into filaments to be sold. It is a delicious food to satisfy hunger and has the function of cooling off summer heat. The dripping fragrance in Yingxian County is more fragrant in its ingredients. There are three cans in every dripping stall in Yingxian County, namely: vinegar, onion salt and Chili oil. You can also increase local specialties such as dried tofu, lotus beans and smoked eggs as appropriate. Clear drip, red pepper oil, fried lotus beans, cut into strips of dried tofu that chews particularly somersaults, looks good in color, smell and taste, and can't help but make people appetite.
What makes Yingxian Drip so called Yingxian Drip is its unique lotus bean, dried bean curd and Chili oil. Lotus beans are crispy and delicious, and dried tofu is chewed to the fullest, while Chili oil tastes spicy, which is different from other peppers. Yingxian county has a unique flavor, so it is no wonder that CCTV will regard this snack as a recommended item of Zhifujing. You can imagine its delicious taste!
Yingxian county will also carry forward the dough. Noodles originated in Qin and Han Dynasties. According to legend, Liu Bang was king in Hanzhong, and ordered Xiao He to build Shanhe Dam, and the grain was harvested year after year. In order to improve their lives, farmers dilute flour with water, steam it into pancakes, cut it into strips and eat it cold. It tastes delicious. One day, Liu Bang went traveling incognito and entered the people's home, and the hospitable farmers entertained him with cold steamed cakes. Liu Bang praised it while eating. When asked about the name, the farmer couldn't say it. Liu Bang laughed at the making method and said casually, "This is steamed cake." Later, people switched to overlapping bamboo cages, which could steam several sheets at a time, and were large and thin. Cut into thin strips, the tendons are flexible, soft and continuous, just like pimps, renamed "dough".
speaking of rice noodles, there is also a story in Hanzhong that "rice noodles know the government". During the reign of Kangxi in the Qing Dynasty, Zhang, a native of Hanzhong, worked as a county magistrate in Ruyang, Henan. One year, the imperial court sent an imperial envoy to visit Ruyang, but Zhang Zhi did not prepare a banquet, only the dough in his hometown was simply served. The imperial envoys ate and drank along the way, and they felt greasy appetite early. When they tasted the dough, they were overjoyed. Asked about the production method, Zhang magistrate of a county told them one by one. Soon after the imperial envoy returned to the DPRK, Zhang Zhi-xian was promoted to be the magistrate of Luoyang. People unanimously guessed that it was probably a meal of dough that won the favor of an imperial envoy, and that the good words were promoted to the rank of emperor. This matter was sent back to Hanzhong, and was dubbed by the people as "the magistrate of the face". But unfortunately, Beijingers can't steam rice noodles so far. It may be that the imperial envoys have forgotten all the preparation methods, and even if they want to eat, they can't make it.
However, Hanzhong people are getting more and more sophisticated in making dough. Nowadays, the original flour dilution has been changed to rice grinding. Ingredients and seasoning are more particular. Therefore, not only farmers, large and small market towns, but also some people have gone to Xi 'an, Xining, Luoyang, Beijing and other cities to open snack bars in recent years, specializing in "Hanzhong Noodle".
The dough in Hanzhong has a long history. Hanzhong cold rice noodles are mainly fragrant in Chili sauce, especially in the production of Chili oil. Chili oil is the most important seasoning in cold rice noodles (vermicelli), and whether it is delicious or not depends mainly on the seasoning in Chili. The noodles in Hanzhong have a long history. Hanzhong cold rice noodles are mainly fragrant in Chili sauce, especially in the production of Chili oil. Chili oil is the most important seasoning for cold noodles (vermicelli), and its taste depends mainly on the seasoning in Chili.