Bowl weight practice is to use buckwheat kernel with water infiltration milling, gradually adding water, mixed into a paste, filtered to slag, consistency to hang the spoon as appropriate. And then the powdered paste into a bowl into the cage, high-fire steaming after cooling, from the bowl out into, so the name of the bowl. Its color is light gray, when eating slices, like willow leaves. Mixed soup with salt, vinegar, hot pepper, pepper, ginger, garlic, coriander, sesame and other water blended. This is a fall and winter food, can be eaten alone, can also drink. If adjusted with spicy liver, the flavor is even better.
Beimenpo Snack Bar Niu family bowl weight
22 years old number
Color. The color, aroma and taste of the food are all in one.
It looks like you're hungry. You can't miss it in Suide
Address: Beimenpo Snack Bar (about 300m west of the new station, just past the Jade Twin Peaks Hotel)
Black Frozen
Materials are yams
Take a number of yams, wipe them with a scrubbing tool, mix them with peppercorns, shredded onions, ginger powder, salt, etc., and mix with the flour, then steam in a small ball. The ball into a small ball on the pot to steam. When eaten with garlic vinegar, sesame seeds, sesame oil and other ingredients made of soup to pour that can be eaten.
Black flour
The raw material is green beans.
The practice of black powder is: 1, the mung beans with cool water to wash, put into the basin with the right amount of cold water soak about nine to ten hours, with a stone mill pushed into a thick paste, filtered into the jar with a Luozi, about seven to eight hours, so that the fermentation, remove the thick paste above and below the cylinder foam, plus cool water filtered in the basin. 2, the high-flame fire boiled water into the thickening of the paste, plus a little yellow pigment, change to a civilian fire, stirring until cooked, add a little alum to stir well, pouring the pot to the thick paste, and then pour the water into the thick paste, add a little yellow pigment, and then add a little alum, and then pour the pot to the thick paste. Alum stir, pour the basin to dry that is. When eating, cut strips, plus seasoning soup, vinegar, chili, mustard, sesame oil, yellowish color, delicious aroma. Suide authentic oil spinning, black flour is the top staple of hospitality, the flavor is very good.
Beimenpo snack bar black powder
Yam rub
Take a number of taro, rubbed with a rubbing into inch-long thin slices of children, mixed with peppercorns, green onion, ginger, salt, etc., with the flour stirred well, steamed on the pot. When consumed, into a large bowl, seasoned with garlic, spicy noodles, sauce, vinegar and onion choking oil, or into the pan fried, crispy and delicious, eaten for a long time. Taro rub is a natural green food, can be eaten all year round.
Method of production: taro rubbing to take a number of taro, rubbed with a rubbing into inch-long slices of children, mixed with peppercorns, green onions, ginger powder, salt, etc., with the flour stirred well, on the pot steamed. When consumed, into a large bowl, seasoned with garlic, spicy noodles, sauce, vinegar and onion choking oil, crispy and delicious, eaten for a long time.
General snack bars and night markets have some small meals off also sell
Haggis
Raw materials are sheep's entrails, and authentic Shaanbei vermicelli, soup is very fragrant, very thick sheep bone broth, braised haggis, unique flavor.
The production method is: with sheep's offal, head and hooves meat, after careful rinsing, into the pot of boiling water to cook and fish out, cut into shreds. To the original soup into the cut shredded haggis, add onion, ginger, garlic, red chili oil, monosodium glutamate, coriander, that is, into the braised haggis. The red is chili oil, green is green onion coriander end, oil color below the milky white soup, drink a mouthful of fresh soup to eat a mouthful of haggis, not nasty, flavor mellow and rich.
People in northern Shaanxi eat sheep, sheep before and after the scapula, meat fat and tender, more for stewed mutton, eat mutton noodles. Sheep's head, hooves, belly, lungs, etc. (commonly known as water) is not discarded. Sheep's head and hooves stewed, can be eaten separately, the flavor is unique. Sheep head meat can also be boiled and sheep belly, sheep liver and other chopped, plus soup braised for a pot, commonly known as haggis, one of the famous snacks in northern Shaanxi. The proverb says that eating haggis is resentful curse people's words. It is common for parents to admonish their naughty children: "Be naughty again and watch me eat your haggis!" Neighborhood disputes, often threatening each other: "You do not bone stone (bone) hard, you wait, wait for me to eat your haggis!" Such a "haggis" is not delicious and can not be eaten
Anki haggis (the new station exit on the right to get to)
Mixed noodle sip section
Used with soybean noodles
Pursing the section of the practice: pursing the section of the northern Shaanxi dialect in the "pursing section of the child", and so also written "pursing tip". Used by the peas and wheat flour grinding and become, water and soft dough, placed in a dense sieve holes sip section of the bed, with the palm of the hand sip pressure, like, very short, only inches long. Sip section is rich in nutrients, light and delicious, easy to digest and absorb.
Oil spins
Oil spins the practice is to use fine powder, warm water and noodles (with a little salt, lye), first and hard after dipping water tread soft, wake up for 2 hours, divided into doses on the oil rolled into a long slice, smeared with melted cooked lard, rolled thin while pulling the edge of the withdrawal of chopped green onions, salt, pepper, rolled into a dough, flattened into a cake-like, griddle smeared with lard and flipped to see the color of the fire and then lined up into the griddle circle of the oven under the griddle and baked until cooked. The color of the cake is golden and oily. Its color is golden and oily, layers of cake spinning thin as wings, outside the crispy soft, oil fragrance.
Construction and engineering downstairs small pull snacks oil whirl
Spell three fresh
is Suide traditional dishes.
First, pork is made into balls and boiled; chicken and mutton are boiled and cut into strips. Put chicken and duck broth in the pot, boil, put in pepper, white soy sauce, ginger, salt,
Materials wine, put the special mung bean vermicelli, after rolling, put in all kinds of prepared cooked ingredients; after rolling, put in shiitake mushrooms, portobello mushrooms, bamboo shoot slices, cilantro, monosodium glutamate, and serve in the sea bowl that is ready. Because the pig, chicken, sheep, etc. are cooked separately and then cooked together, so the name spell three fresh. Eat up soup clear and mellow
Beautiful, three fresh each with its own flavor, and lamb from the local, especially fat and not stink.
In this limited time there are actually a lot of good food such as Yanbo rice noodles, Nianer/Suiquan pork Lao Zhao chicken Lao Yuan family melon seeds and so on.
The above is for reference only have the opportunity to taste that is to enjoy, hope that everyone's health have oral service.
These are just for reference.