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Xiaoxian noodles
Xiaoxian noodles
Xiaoxian noodles are Anhui specialty snacks and regional representative delicacies of Anhui Province. , it can be seen in the streets and alleys of Anhui and is now popular all over the country, especially in Huaibei, Suzhou, Xuzhou, Suzhou, Hefei, Bengbu, Zaozhuang, Yongcheng and other areas.
Xiaoxian dough is different from the dough in Shaanxi, China. It is made by putting wheat flour water into the dough and steaming it. Xiaoxian dough has the characteristics of thin skin, softness, cool fragrance, hot and sour taste, and four seasons. It is suitable for everyone. There are two main ways to eat it: rolling and adjusting.
Qinzhen Noodles Qinzhen Noodles Qinzhen Rice Noodles are made by grinding and steaming rice. It is a famous traditional snack in Shaanxi Province. According to legend, during the reign of Qin Shihuang, there was a severe drought in the Guanzhong area of ??Shaanxi Province one year. The Fenghe River was short of water and the rice withered. Farmers had to dig wells in the fields to irrigate the fields. The food they managed to get was all barnyard grass. The quality of the milled rice was so poor that the people could not provide rice to the imperial court. A man named Li Twelve milled the rice into rice flour, steamed the rice skin, and presented it to Qin Shihuang. After eating it, Qin Shihuang was overjoyed and ordered Qin Town's annual tribute to be only Offer rice skin, thus forming a long-standing and prestigious delicacy.
Hanzhong Mianpi
Hanzhong Mianpi
Hanzhong Mianpi (Hanzhong Mianpi) is a famous specialty snack in the Hanzhong region of southern Shaanxi. According to legend, it started in the Qin and Han Dynasties. Generally, the rice is soaked and ground into rice paste, steamed in a basket into thin skin, smeared with rapeseed oil while hot, cut into strips, and added with spicy oil, MSG, refined salt, vinegar, etc. according to personal taste. Mix soy sauce, minced garlic and other condiments before eating (locally it is mostly eaten hot, called hot noodles), or it can be placed in a ventilated place to cool down and then served cold (locally called cold noodles or cold noodles). The side dishes (bottom mat) mainly include soybean sprouts, shredded potatoes, celery, spinach and other seasonal vegetables, which taste soft, glutinous and spicy. When it is not needed for immediate consumption, it can also be dried and fried. There are also ways to eat it, such as braised and stir-fried. Hanzhong dough generally uses rice milk as the raw material. Occasionally, it is made from flour (locally called "noodle skin") or mixed with other starches in rice milk and batter. Those that do not emphasize "noodle skin" are all made from rice milk. .
Qishan County’s rolled dough
Qishan County’s rolled dough
Qishan County’s rolled dough is a traditional snack unique to Shaanxi, especially in Baoji, Xifu. , Baoji Qishan Rolled Noodles was recognized as a famous Chinese snack in 2011.
Rolled dough evolved from cold noodles in the Tang Dynasty. Characterized by somersaults, softness, cool aroma, hot and sour taste, it is one of the representative snacks of Xifu in Guanzhong and one of the most ethnically flavored foods in the northwest. [1]
Qishan people’s method of rolling out dough is very special. The rice noodles and stuffed dough made elsewhere are made by mixing the noodles into a paste and steaming them on a special iron cage. Qishan rolled dough is first rolled into noodles, then steamed, and then cut into strips slightly wider than the cold dough. The eating method is basically the same as rice noodles. Different from rice noodles, rolled dough has a harder texture. , high toughness and tendon. People in Baoji area like to eat it, and it has also become very popular in Xi'an in recent years.