What are the specialties and delicacies in Shaanxi
What are the specialties and delicacies in Shaanxi? Shaanxi, the capital of Xi'an, is one of the important birthplaces of the Chinese nation and Chinese culture, Shaanxi is a magical land, is a thousand years old capital, historical city. Shaanxi also has a lot of colorful food, so what are the specialties of Shaanxi cuisine?
What are the specialties of Shaanxi cuisine 11, cold skin
is a summer food, three nine cold days but there are for sale, eaters, male eaters are absolutely few, women more, wonderful women especially, half-aged women more.
Method: a catty of flour with two pounds of water, poured in three times, first and into a thick paste, and then successively add water and dilute, add salt, add alkali, dilute paste with a hand spoon can pull up chopstick thick and thin strip is appropriate. Cage on the white gauze, batter poured on it, spread two points thick, thin and thick, high-fire steam, gas round, about six or seven minutes is cooked. The skin from the cage on the grate buckle on the case, each sheet of skin on a layer of vegetable oil, stacked together and cooled with a knife cut into thin strips.
The seller does not need to weigh when selling, three fingers a pinch, three under a bowl, the bowl portion is equal, will not be less than one, more than one is not given. Add blanched mung bean sprouts, add salt, add vinegar, add sesame sauce, and then a pinch of three fingers, three or four in the chili oil basin, a dip into the bowl, the white green and white, red, red, not up lip is mouth full of saliva.
And remember: don't forget to bring a handkerchief to eat cold skin, or eat a mouth along the red, hurt decent.
2, bashful noodles
Manifestation is a county, wheat, good eating noodles. There are nine words order: tough and soft light, sour and spicy Wang, fried thin incense. Tough and soft light refers to the quality of the noodles, sour and spicy Wang refers to the quality of the seasoning, fried thin incense refers to the quality of the soup.
Manifestation of noodles seems easy, and to achieve the true flavor is not the average person can, there are many on the market to hang fake signboards, the common discernment of its authenticity, a look at the shame [left fire right view] method and the rolling method of the noodles will know.
Shammy, pork, must be cut with skin, broken and not porridge. Start a pot of oil to heat, cast it, under the ginger, seasoning surface stir-fry. When the water is dry, the vinegar will cook along the pan over, rushing white smoke. Later soy sauce to kill it, add water, cook.
Meat skin can be pinched when, put salt, cultural fire until the meat rotten scooped out. Roll out the noodles, alkali and water, water and noodles, kneaded into flotsam, into a ball, disk up back to nature. Then knead again, and then roll again, repeatedly. And then rolled thin as paper, cut as fine as a line, rolling water in the pot lotus-like turn, fishing to a bowl of a nest of silk, pouring shame, just eat noodles and not drink soup.
In Dishan, to be able to roll a long noodle for the woman's ability, otherwise regarded as a family shame. The morning of the second day of marriage, there is a special rolling ceremony: guests on the table, the new daughter-in-law personally on the case of rolling, in order to show the ability. Therefore, since the daughter was seven years old, the mother will teach her skills, build a stool in front of the case to make the rolling pin.
3, cool bacon and meat sandwich
is not bacon, bacon salt cured, it is soup cooked. Soup, aged soup, one year and two years, three generations of four generations, the longer the flavor of the more mellow color is better; cooking, meat into the soup pot, meat skin up, add wine, salt, rock sugar, scallion, ginger, aniseed, cinnamon, grasshopper, high-fire boil, low-fire to stew, the water round open but not turn the waves.
Eating preserved meat can be eaten alone, wine and rice can also be, but really want to appreciate the flavor, the best with just out of the oven with hot steamed buns to eat, which is known as "meat sandwich". It is a bun with meat, meat sandwiched between the bun, buyers in order to emphasize the beauty of the meat, will not care about the language of the norms, the strange thing is that this obvious error in the name of all the eaters are recognized, the power of the visible meat beauty.
Now the townspeople do not like to eat fat meat, meat store all day long in the back door to pull relations with the long queue to buy lean meat, but this meat is fat and not greasy, lean is no residue, deep for the eaters, so in recent years the town operators are very much, the streets and alleys everywhere can be seen stores.
A woman from Shanghai to Xi'an, girdle diet to be slim not life, in front of a store hesitated for a long time, salivating but do not dare to eat, the owner of the store to understand, chewing on the mouth, full of oil, said: "My family operates bologna meat for three generations, I ate six meat loafers every day ate for fifty years, you see me fat not pile of meat, not skinny bones." The woman even went to eighty stores, see the sellers are all competent, believe that people's ads are accurate, so they opened their teeth.
4, mutton burgers
Bone, sheep bones, sheep bones, placed in a pot of water stewed over high heat, two hours after the foam, skimming the net. Put the old seasoning bag to enhance the flavor, under the meat, change the new seasoning bag to add flavor. To meat plate compaction and cover. After the martial arts fire overflow, bang bang, and then after the fire stew, people can turn off the lights and go to sleep. Wake up, the house full of mellow, up to see the meat rotten soup thick, its color is like milk. This lamb system.
Nine-tenths of the flour, one-tenth of the fermented flour. The first thing you need to do is to mix, stir, and knead. The first thing you need to do is to make the bun embryo two taels a, if [left food right blade] [left food right blade] shape, [left food right blade] side up rib. Under the griddle baking, you can leisurely warm wine, wine is not hot, then open the griddle, take it flat on the palm of your hand, on the Soso, the palm of your hand is sensory itch, this bun cake system.
Diners, money is not a meal to mouth, net hand break bread, broken as a bee [left moon right on the early leek]. One is to experience the fun of crafts, the second is to talk to friends about art and literature to talk about family business, how to break the bun, big, small, thick, thin, enough to see the eater's temperament;
Cooks according to the shape of the bun, divided into the mouth of the soup, dry bubbles, the water surrounded by the city, a single go all the way to cooking, and the burger to set the soup to soup seasoning, martial arts fire and rapid cooking, the right time to fill the bowl. Cooking for ten years, in the operating room, will know every meal people look and sound, wonderful than Liuzhuang Mai Xiangshi teacher has been even better.
There is a man in Xi'an's Five Flavors Lane who lives to be 70 years old. Since twenty years ago, he has been coming to dinner once a day, waiting for cooking after breaking the buns, and buying three buns to break, eating a bowl, and bringing back the broken buns. Tomorrow, he would cook the broken buns and buy new buns to break. He did this again and again without interruption. When he died, his family put the broken bread on the side of his head and put it into the coffin.
5, spicy garlic sheep's blood
The sheep down, white knife into the red knife out, hot blood into the basin. With the horsetail bucket filtered impurities, pour into the same amount of salt water, fine stick stirring, uniform, condensed into a block after the change into smaller pieces, cast into a pot of boiling water to cook, a small fire blood solid as tender tofu, fish out, was brownish-red, tongue licked slightly salty. So far this sheep's blood made, can be soaked in a basin of clean water spare.
Early in the morning, or late in the evening, food stalls in the streets of the alleys, the setup is very simple, a wooden frame, the shelf is all kinds of bowls, respectively, on the salt, soy sauce, vinegar, garlic water, oil splash hot pepper, sesame oil. Next to the wooden frame is a fireplace, stove on the pot, the water is open and not rolling, the pot is cooked cut into small cubes of sheep's blood.
Sheep's blood fished in a bowl, and not many soup, plus all kinds of seasonings can be under the mouth: sheep's blood tender soup flavor spicy, choking, salty, pepper, cumin flavor tampering nose.
Xianyang has a person, you can say what's 'are not lacking, just lack of money; can also say what's not, just sick. Disease is not a big disease, weak often cold. Traditional Chinese medicine told: daily drink ginseng soup half a bowl, drink half a month to eradicate colds. The man patted his wallet and laughed it off. Sell spicy garlic goat blood said: buy goat bones smashed soup every morning to drink a bowl; and then every night to eat a bowl of goat blood it. So morning and evening constantly, January after the disease break.
6, persimmon paste collapse
Lintong has a fire crystal persimmon, fire as fire, bright as crystal, fine flesh, and no hard core. Eat a think two, full of people thinking about the whole family. But the season is limited, and not easy to bring, so persimmon paste collapse came into being. The soft persimmon peeling and picking, put in the basin and stir into a paste, add flour, that is, persimmon batter.
Use the iron plate to make a handheld, concave outside the convex side of two centimeters high. Hand spatula batter spread into the handheld, together into the frying pan, frying; batter cooked to fifty percent, off the handheld floating, turned over, frying; so a number of times the two sides of the fire color uniformity can be eaten.
But the buyers have not been able to eat, the color is too golden and lovely to eat in the mouth, and can not bear to bite, half gulped down, the result is that there is a burned heart.
Lintong people fried paste collapse flavor is the best, often surrounded by people in front of the frying pan, there is a bachelor just look not to buy, open mouth and nose sucking flavor, even fat head and ears.
7, pot pot oil tea
Late at night, the town alleys have a little light, slowly came, that is, selling pot pot pot oil tea. Sellers more than the old man, winter wearing a felt hat, summer pants belt with a fan, yelling, loud clouds.
The so-called oil tea, that is, flour, seasoned flour and cool water stirred into a thick paste, slowly slipped into a pot of boiling water and stirring, uniform and no lumps, and then add almonds, sesame seeds, indica rice, micro-fire while stirring. Then add soy sauce, salt, pepper, monosodium glutamate (MSG), stirring over low heat. Completely to use churning power, stirring the color yellow, oil tea thick, the surface has crack traces before stopping.
The so-called kettle pots, that is, a large kettle with a handle and a long spout, in order to keep warm, wrapped in cotton, such as the pot wearing clothes. Especially in winter, its bloated and swollen, put there, the old man is standing pot, pot is squatting old man.
The night of the theater, dancing, the meeting, the pot pot of oil tea has become the best food for the night. Just the old man shouted: "Hot oil tea! Hot oil tea!" Pour in the bowl but already cold.
8, Qianxian pot helmet
Guanzhong one of the eight monsters: branded like a pot lid. Cover for the plane, helmet for the convex, and hard, knock the bang, such as stone like iron. One year, a teenager from his grandmother's home with a pot helmet back, halfway down the hail, are egg-sized, smashed many chickens and goats, teenagers head pot helmet, helmet function, line ten miles, body without injury, no rupture of the bun. Hard, but the food is crispy, toothless old man especially favorite, nest mouth chattering and moving, the more you chew the more flavor.
The ingredients are simple, if the flour ten pounds, four pounds of water, lye seven money, leavening can be summer seven two, winter pounds and a half, a catty in spring and autumn. The system is also simple, but must be under the hard work, according to the season to master the water temperature, the first and into a dead noodle block, put under the case with a wooden bar pressure, pressure, folding side pressure, pressure pan down, then cut into two pieces, respectively, add leavening and alkaline water and then pressure, and then pressure, until the people sweat, the skin of the face of the light color Run, with a wet cloth to cover the disk nature.
Sex up, face block into each block of more than one catty of the face of the agent, pushed rolled into a diameter of seven inches, about eight minutes thick round cake, on the griddle, three flip two turn, the surface of the skin slightly bulging that is cooked. Helmet store, the seller said the bun without hand folding, and cut with a knife, the knife is a long leaf saber, cut is cut diagonally, showing everyone's demeanor. Historically, the sale of helmets have not been robbed by others, the knife so that all the criminals fear, helmets can be a shield at any time.
According to the township rumors, the helmet was created for the ancient soldiers. It's a great idea.
9, Ohtuo
Ohtuo, northern Shaanxi language, Guanzhong said hemp food, monkey ears. To buckwheat as material, pinch finger egg large dough in the net straw hat rubbed on the fine food, cut thick pieces of hand rubbing for lazy food. Oh, cooked, dry half a bowl, poured mutton soup, it is sheep fishy oh.
Eating ohh can not be separated from the lamb soup, folk songs have "buckwheat noodles ohh sheep fishy soup, dead and alive to follow" sentence. Ohh is a kind of rich rice, mutton soup, what good things can be put, such as yellow flowers, fungus, tofu, chestnuts. This thing has a nature: the more left over, the hotter the more flavorful. But eat too much is hurt stomach, remember.
10, cauldron cake
cauldron cake, the cake made with the cauldron. Cauldron is brown, cake with dates is also brown, cauldron bowl small and coarse porcelain, glaze boat is brown, food, color and lustre into the eyes, harmony and peace of mind.
To do retort cake in four passes: a bubble rice, rice is glutinous rice, water is water, soak for a long time, the heart of the rice soak open, wash several times, remove the foam, leaching water points. Second loaded cauldron, the first dates, after the rice, a layer of laying a layer, a layer more than a layer, and finally to the top of the jujube collection. Three fire work, big fire cook half a day, slow fire cook a day. Four water, one for the retort of jujube rice with warm water, so that jujube rice mingling, two from the vent to the big pot with cool water, so that the pot produces hot air rushed into the retort.
Eating cauldron cake is addictive. There is a writer, dawn seven o'clock running, eight o'clock to go to the cauldron cake stall to eat three bowls, return to close the door to write to four o'clock in the afternoon before stopping, a number of years consistently, write a book for ten years, the body strong hair black eyes do not myopia.
Shaanxi what specialties food 2Mili millet
Mili County, produced millet, because the rice juice pattered out as fat and named. Mili millet boiled out of the water is also called peach blossom water, there is a "beauty county" reputation. Millet Millet less than the value of delicacies expensive, but in the first of the five grains. It can warm the body in winter and remove heat in summer. It's especially good for women in labor and people with bad stomachs.
Mili millet boiled porridge, fragrant, soft and sweet, into the bowl can be condensed fat layer. Leave it for a while, can uncover three layers of oil skin. Millet porridge only need to gently chew a few times, can be swallowed. The color is golden, sticky and fragrant.
Shaanxi Peach
Summer weather is hot and nowhere to hide, air-conditioned room to stay too long immunity decline, want to drink a cold drink to relieve the heat of the summer, it is better to color and additives of the drink, replaced by tender if the juice of the peach. The peach that light skin, tender to pinch out the water of the flesh, and that like sugar like honey sweet, on the food is full of dangerous temptation!
And eat peaches have to say Shaanxi Dali peach, full of fruit, color and color, there is a strong sweet aroma ~ now, Shaanxi Dali peach has been ripe, this "water made flesh and bone", so you can easily tear, wanton bite! Juicy and sweet peach, pinch it, poke a hole in it, don't need a juicer to drink peach juice.
Meat bun
Speaking of Shaanxi cuisine, meat buns are also widely known, in a variety of buns, my favorite is the bologna bun, bologna beef buns are also very delicious. Meat sandwich is a snack, it is the perfect combination of noodles and meat.
The general meat burger cake has crispy, there are real, I prefer the cake, cake is usually made on the spot, only now do now sell the cake is crispy, if you do it in advance to sell, the cake is not crispy enough.
The shortbread plus the store's own secret sauce, and then add in the beef that has been boiled for more than ten hours, a mouthful of mouth, a hundred flavors in the mouth lingering, the beef is crispy and crisp, fat and not greasy, the cake crispy and tasty, slightly cheesy, simply do not be too satisfied!
Fuping Hanging Persimmon
When it comes to persimmons, you have to talk about Fuping. In the domestic Fuping persimmon cake said second, no one dares to say first. The best Fuping persimmon cake, soft and sweet, tearing the flesh can also see the crystal flow heart.
Fuping persimmon cake by virtue of its sand, sweet, soft, glutinous by everyone's favorite, and now it is exported to Japan, South Korea and the European Union, became a lot of foreigners are loved by the loose desserts, alone from the appearance of Fuping persimmon cake is different.
Fuping persimmon cake, like a lovely blessed peach, with a tip, looking very pleasant. Such persimmon pulp thick, less fiber, juicy, do persimmon cake more highlight the original taste and texture of persimmons. Cutting it is full of flowing heart! Crystal clear, just like jelly as sweet, a mouthful of flowing heart!
What are the specialties of Shaanxi food 3
1, Xi'an Liangpi
Talking about Xi'an will think of Xi'an Liangpi, Liangpi is Xi'an's traditional specialty pasta, has a very long history. In Xi'an, there are three kinds of cold skin, respectively, Qishan rolled noodles, Hanzhong hot noodle skin, Qinzhen rice noodle cold skin. Xi'an cold skin production process is very fine, the material is very careful, rigorous process, the production of cold skin out of the hot and sour, cool and delicious, soft and delicious, and can be eaten in all seasons.
2, biangbiang noodles
biangbiang noodles is a traditional food in Xi'an, has a long history in Xi'an, also known as belt noodles. It is made of high-quality flour, which must be ground from wheat in Guanzhong, and then pulled into long, wide and thick noodles through traditional handmade production, and then the noodles are cooked, and soy sauce, vinegar, monosodium glutamate, and other seasonings are added to the food
Finally, the noodles are drizzled with vegetable oil to be consumed, and they are spicy and tasty, sour and spicy and fresh, and are good for the stomach and the body, so that a bowl of steaming biangbiang noodles can meet the caloric needs of the day. A bowl of hot biangbiang noodles can satisfy the calories needed for a day.
3, meat sandwich
Meat sandwich Xi'an's most traditional cuisine, has a long history, is said to have originated in the Spring and Autumn and Warring States period.
Selection of high-quality flour and meat as the main raw material, together with salt, onion, ginger and other ingredients, and then use the traditional production process refined. Xi'an's meat buns eat up a combination of salty, fresh, fragrant in one, the skin is crispy and tender, the cake is crispy and meat, crisp and not greasy, known as the Chinese burger, in 2016, the meat buns were listed as fifteen batches of intangible cultural heritage in Shaanxi Province.
4, mutton steamed bun
Mutton steamed bun is a traditional specialty of Xi'an with a very long history, which is rumored to have originated in the Western Zhou Dynasty. Mutton steamed buns are very careful with the ingredients, the use of high-quality mutton, flour as the main raw material, and then with minced green onions, vermicelli and other ingredients, eat up delicious, fresh soup, thick flavor, aroma, after eating the lingering taste, and the effect of warming up the stomach. It was selected in 2012 for the documentary "China on the Tip of the Tongue".
5, honey dates cauldron cake
cauldron cake is a traditional snack in Xi'an, has a very long history, the production of cooking utensils originated in the Western Zhou period, so far there are more than three thousand years of history.
Selection of high-quality glutinous rice, together with red kidney beans, honey dates as auxiliary materials, steamed and made, and finally made out of the cauldron cake bright color, aroma, soft and sweet, mellow flavor, if you go to Xi'an, be sure to taste the cauldron cake, taste this ancient cuisine, absolutely let you eat and want to eat again.