Shaanxi Snack - Wooden Shreds

Cut pig ears into shreds, add colorful vegetables, shredded eggs and cooking sauce. It has strong sour and pungent flavors, smooth and sharp taste, soft and crisp, refreshing and delicious, suitable for drinking.

Shaanxi snacks - noodles like trouser belts

Shaanxi people pay attention to the longer, wider and thicker the noodles, the better. The length, width and thickness of noodles made from Guanzhong refined flour are the same. Like a belt, seasonings are added after cooking. It tastes smooth but not greasy, and has a chewy texture.

Shaanxi snack - mushroom nest noodles

The dough is cut into cubes and pressed into a nest shape; sea cucumber, squid, scallops, mushrooms, dried shrimps, etc. are cooked in soup and eaten . The color is gorgeous and the flavor is mellow. Founded during the Daoguang period of the Qing Dynasty

Spicy dumplings are a unique steamed bun snack in Hu County. In the early years of the Republic of China, it was run by an old man named Ji in Shuyuan Lane, West Street, Huxian County. Due to the complete condiments, the soup is rich in flavor and fragrant, attracting many customers. There was a song circulating at that time: "Spicy pimples are coming out of the alleys, and the smell is everywhere at the end of the street. People are rushing to sit in a row, but they are afraid that they will be late and not see the soup." It reflects the scene of people rushing to taste it first. Later, when people from the countryside came to the city and people from other places came to Hu County to do business, they all found it a pleasure to eat a bowl of spicy dumplings.

Making spicy rice dumplings involves several steps, including stewing meat, kneading the rice dumplings, and making soup. The meat in spicy dumplings is cooked with fresh pork butt, sweet noodle sauce, minced ginger, spicy noodles, salt, vinegar, etc. First cut the pork into 2 cm square pieces, put rapeseed oil in the pot, heat it until it is 80% hot, add the meat pieces, stir-fry until it changes color, add sweet bean paste and stir-fry, when the meat pieces are seven times cooked, cook with vinegar After a while, add spicy noodles, refined salt, minced ginger, and five-spice powder, simmer for a while, add a little broth, simmer until cooked, then remove from the pot and set aside. The dumplings are made of dough and vegetable stuffing. When kneading the dough, dissolve an appropriate amount of alkaline flour and salt with warm water, add flour to neutralize it to form a dough, knead it until smooth, and after about half an hour, roll it out into a dough sheet and cut it into triangular lumps of dough similar to the size of wonton wrappers. Wash and chop leeks or bok choy, add shrimp pellets, five-spice powder, salt, soy sauce and sesame oil and stir into filling. Place the filling on the dough and fold the three corners of the dough together to form a "dimple". When eating spicy dumplings, diners first break up the sesame seed cakes or steamed buns into pieces, put them in a bowl, and sprinkle some garlic sprouts, coriander, and vermicelli on top of the steamed buns. Add broth to the pot, and after it boils, add the dumplings first, then add the chopped spicy oil meat, diced mushrooms, yellow flowers, and fungus. Cook until the soup is boiling. When the soup is boiling, scoop it into a bowl and add sesame oil and MSG. edible.

A layer of red oil floats on the spicy rice dumplings, the ingredients are bright in color, the filling is plain, the meat is crispy, the soup is sour and spicy, and the fragrance is fragrant

The four most famous stars of Shaanxi snacks-- --Among the Shaanxi snacks, "liangpi" is one of the most popular varieties. It is loved by men, women and children, especially young girls. It is sold all year round, and more people eat it in summer. Liangpi is sold everywhere in the streets and alleys of Xi'an, every town in Shaanxi, and even in villages. A table and a few small benches are just a cold skin stall. As long as there is something for sale, there will be people eating it. The cold skin is soft and smooth, sour and spicy, refreshing and appetizing. It is not only a street snack, but also a popular food. Liangpi is indispensable in the Shaanxi-style snacks and Shaanxi-style snack banquets run by major hotels, restaurants, and restaurants in Shaanxi.

Shaanxi is also a big province of pasta. To appreciate the flavor of Shaanxi pasta, you can’t miss the savory noodles. Many Shaanxi fellows have pointed out that they want to go to Laomajia Restaurant to eat the savory noodles, which are said to be authentic.

Saozi means fried meat in Shaanxi dialect. Saozi noodles pay the most attention to "thin, gluten, light, fried, thin, boiling, sour, spicy and fragrant". It is characterized by slender noodles, uniform thickness, fresh and fragrant saozi noodles, shiny and rosy noodle soup, and a very pleasing appearance. When eating saozi noodles, you usually only eat noodles without drinking soup. It is probably because the noodle soup is greasy. Although the noodles look rough, the texture is very smooth. The delicious and attractive saozi noodles make people can't help but take more bites. People in Xifu in Guanzhong serve guests with steamed noodles every time they meet for weddings, funerals, or festivals, which shows their aloof status. If you want to eat sour and spicy special noodles, the glutinous rice noodles are also a good choice.

It is said that the hometown of dumplings is Chang'an (today's Xi'an). When you have time to eat noodles, try the unique sour soup dumplings. Shaanxi people, especially Xi'an people, like to eat dumplings in soup, and vinegar must be added to the soup, so they are called sour soup dumplings. The special feature of this kind of dumplings lies in the preparation of sour soup. The vinegar in the sour soup is boiled and processed by adding spices, sugar, etc. This not only eliminates the bitter taste of vinegar, but also increases the sweet and sour taste. There are four flavors of dumplings to choose from: mutton, beef, three delicacies, and vegetarian fillings. After the dumplings are cooked, scoop them into the sour soup and drink them while eating. They are less greasy and boring than eating them dry, and are very sour and appetizing.