All About Xiyang Snacks_Special Local Delicacies in Xiyang Introduced
Yangyang, a county-level city in Shaanxi Province, is one of the famous ancient capitals in China. It is also a first-class open city, a national historical and cultural city, a national model city for supporting families, a national health city, the first Chinese Charming City, a geothermal city, one of the top 10 most livable cities in China, a first-class tourist city in China, and a national city of Chinese traditional culture.
Specialized food White Ji Dumplings Cinnamon, North Korea big Flower-shaped noodles Bing County pulled noodles, Bing County wine Persimmon Bing County buckwheat noodles Cold noodles Bing County imperial noodles Eggs Crispy tofu, Chen's sauce pork belly SteamedLamb Phoenix Float New Year cake Pork Dry bread, tangled noodles, etc.
Qin Town noodles
Introduction
Qin Town noodles are a specialty of Hu County, Xi'an, Shaanxi.Snack Made from locally grown millet. The production process includes soaking the millet, grinding the flour, and steaming. Qin Town noodles are divided into two categories: noodles and dough. Noodles are made by grinding rice flour and steaming, and dough is made by washing wheat flour and steaming.The master demonstrates to the customers, using a large knife weighing tens of kilograms to cut the entire sheet of noodles into thin strands, mixed with specially prepared Chili oil,
Vinegar, and salt, plus Celery, Bean sprouts,Cucumber strips, etc. A bowl of Qin Town noodles, which looks bright red and delicious, is ready to eat. For a long time, the saying "Qianzhou's pie and Guishan's noodles" has been circulating in the Zhongyuan area.It can be seen that Qin Town noodles were very early on associated with Qianzhou pie, Guishan noodles and the three famous noodles of the Zhongyuan area. Qin Town, also known as Qin (Qin ), is located on the west bank of the ( ) of Xi'an, Hu County. This area was once the capital and garrison of the Western Zhou Dynasty. The climate is mild and the soil is fertile, with abundant high-quality rice.Noodles made from rice grown in this area are known for their white, translucent, thin, soft, and chewy texture. According to legend, when the Emperor Qin Shihuang was in power, there was a drought in Zhongyuan, the ( ) was dry, and the rice in Qin Town, Hu County, was withered.The people were desperate, and the government still demanded tribute, which made it impossible for them to survive. They could only dig wells and irrigate their fields, and after a lot of effort, they finally harvested rice. However, after harvesting, the rice was small and dry, and they couldn't bring it as tribute to the emperor.
When they were worried, a man named Li Shi ( ) used the rice to make noodles and steamed them into noodles. The people ate the noodles and found that they were delicious.So, Li Shi took the noodles and presented them to the emperor in Yangyang. Emperor Qin Shihuang saw that the noodles were also poor, and he ordered Li Shi to be punished. Li Shi immediately knelt down and said, "Although these noodles are poor, they can be made into delicious food. I present these noodles to the emperor, and I hope he will use them."Emperor Qin Shihuang tasted the noodles, and he was very surprised by their delicious taste.He then pardoned everyone and asked Li Shi to steam a few sheets of noodles every day for him to eat. Later, Li Shi passed away on the 23rd day of the first month in a certain year.The people in Qin Town always steamed noodles on this day to commemorate him. This custom of steaming noodles has been passed down to the present, and it is a famous snack in Hu County, Qin Town.
During the Qing Dynasty, there were many shops in Qin Town that specialized in making noodles. Among them, the most famous were "Zhaojia" under the "Yao Wang Lou" and "Meng Ji Guang Sheng Tang Noodles" near the "Huo Cheng Miao" and "Tu Tan Wa" in front of "Huo Cheng Miao". After the opening up, there were more than 30 shops in Qin Town that specialized in making noodles. They were all very successful, and noodle training centers were also established to train people from other places to make noodles.
In 1885, Mr. Meng Da Tian from the "Huo De Food" restaurant learned from the master of the "Huo De Food" restaurant how to make ( ) and brew yellow wine. In 1885, the Meng Ji Guang Sheng Tang Noodles shop opened a specialty store for making ( ) and yellow wine in Qin Town's "Huo Wang Lou". Their ( ) was of high quality, with carefully selected ingredients, and was known throughout Zu Zhi, Hu County, and Chang'an (Xi'an).
They have been passed down through four generations. In the late 20th century, under the guidance of Zhao Ke Quan, the 80-year-old third-generation owner of "Zhaojia", they inherited the traditional characteristics of the previous generations, carefully selecting the main ingredients and using special seasonings, and also use water to blanch the noodles to prevent them from breaking, and the visitors not only tasted the Qin Town noodles locally but also packed the noodles to share with their families. The making methodTo make Qin Town noodles, you need to master the three key steps: soaking, steaming, and seasoning. Specifically, first soak the rice, let it stand in water for 1 to 2 days, then grind it into flour using a stone mill, add boiling water to cook, and then add cold water to cool down. Then add salt and stir well, then pour the mixture into a steamer and steam for about 10 minutes until it is cooked, then take it out and let it cool, and then cut it into thin strips. When eating, use a special knife that weighs about 5 kilograms (purely handmade). Add the prepared ingredients, such as boiled green beans, bean sprouts, and yellow beans, and then add flavorings such as MSG, garlic, soy sauce, salt, and chili oil.
The finished Qin Town noodles are bright red, fragrant, thin and soft, chewy, and cool, making them very delicious.(Guotai) introductionGuotai, also known as Guotai, Guotai, and dry bread, is a traditional Han ethnic food snack in the Zhongyuan area of Shaanxi Province, which is popular among residents in both urban and rural areas. It is especially famous in Qianzhou (Qian County).
Guotai originated when a grandmother gave a gift of baked bread to her grandson on his birthday. It has since developed into a convenient food. A Guotai is about 30 cm in diameter and 1 cm thick, weighing about 5 kilograms.
The main ingredients are wheat flour, and it is made by pressing and baking in a shallow pot.The outer surface is golden yellow, and the cut surface is white and sandy, and it is crispy and delicious, and it can be stored for a long time. In the "Ten Strange Things of Shaanxi Province", there is a saying about "Qianzhou's pie and Guishan's noodles". It can be seen that Guotai has been closely associated with Qianzhou pie, Guishan noodles, and the three famous noodles of the Zhongyuan area.
Guotai is also located in Qin (Qin ), which is located on the west bank of the ( ) of Xi'an, Hu County. This area was once the capital and garrison of the Western Zhou Dynasty. The climate is mild and the soil is fertile, with abundant high-quality rice.Noodles made from this rice are known for their white, translucent, thin, soft, and chewy texture. According to legend, when the Emperor Qin Shihuang was in power, there was a drought in Zhongyuan, the ( ) was dry, and the rice in Qin Town, Hu County, was withered.
The people were desperate, and the government still demanded tribute, which made it impossible for them to survive. They could only dig wells and irrigate their fields, and after a lot of effort, they finally harvested rice.
However, after harvesting, the rice was small and dry, and they couldn't bring it as tribute to the emperor. When they were worried, a man named Li Shi ( ) used the rice to make noodles and steamed them into noodles. The people ate the noodles and found that they were delicious.So, Li Shi took the noodles and presented them to the emperor in Yangyang. Emperor Qin Shihuang saw that the noodles were also poor, and he ordered Li Shi to be punished. Li Shi immediately knelt down and said, "Although these noodles are poor, they can be made into delicious food. I present these noodles to the emperor, and I hope he will use them."Emperor Qin Shihuang tasted the noodles, and he was very surprised by their delicious taste. He then pardoned everyone and asked Li Shi to steam a few sheets of noodles every day for him to eat.Later, Li Shi passed away on the 23rd day of the first month in a certain year. The people in Qin Town always steamed noodles on this day to commemorate him. This custom of steaming noodles has been passed down to the present, and it is a famous snack in Hu County, Qin Town.During the Qing Dynasty, there were many shops in Qin Town that specialized in making noodles. Among them, the most famous were "Zhaojia" under the "Yao Wang Lou" and "Meng Ji Guang Sheng Tang Noodles" near the "Huo Cheng Miao" and "Tu Tan Wa" in front of "Huo Cheng Miao". After the opening up, there were more than 30 shops in Qin Town that specialized in making noodles. They were all very successful, and noodle training centers were also established to train people from other places to make noodles. In 1885, Mr. Meng Da Tian from the "Huo De Food" restaurant learned from the master of the "Huo De Food" restaurant how to make ( ) and brew yellow wine. In 1885, the Meng Ji Guang Sheng Tang Noodles shop opened a specialty store for making ( ) and yellow wine in Qin Town's "Huo Wang Lou". Their ( ) was of high quality, with carefully selected ingredients, and was known throughout Zu Zhi, Hu County, and Chang'an (Xi'an).They have been passed down through four generations. In the late 20th century, under the guidance of Zhao Ke Quan, the 80-year-old third-generation owner of "Zhaojia", they inherited the traditional characteristics of the previous generations, carefully selecting the main ingredients and using special seasonings, and also use water to blanch the noodles to prevent them from breaking, and the visitors not only tasted the Qin Town noodles locally but also packed the noodles to share with their families.Soy sauce Salt, especially with vinegar and Chili oil. The cooked noodles are translucent, with a reddish hue, fragrant, thin and fine, firm yet tender, soft and delicate, refreshing and cool, and very delicious.
Cauldron-baked bread
Introduction
Cauldron-baked bread, also known as "guokui," "guokai mo," and "dry bread," is a traditional Han Chinese snack popular among residents in the Guanzhong region of Shaanxi Province. The "Guanzhou Guokui" (Guanzhou Guokai Mo) is particularly famous. Cauldron-baked bread originated as a gift from a grandmother to her grandson for the Mid-Autumn Festival, and later developed into a convenient and flavorful food.
The cauldron-baked bread is generally circular, with a diameter of about a foot, and a thickness of 1 inch, weighing 5 kilograms. The dough is made from wheat flour, kneaded with water, and baked slowly in a shallow pot. The outer surface is golden yellow, the cut surface is sandy white, crispy and palatable, and it can be stored for a long time and easily carried. In the Shaanxi province's famous "ten strange things," one is "cauldron-baked bread resembles a lid," referring to cauldron-baked bread.
Famous cauldron-baked breads in Guanzhong include Guanzhou Guokui, Changwu Guokai Mo, Qishan Guokai Mo, and Fengxiang Guokai Mo. In the Shanxi province, Guanzhou Guokai Mo is also found in the Newqian County.This type of cauldron-baked bread has a semi-circular shape with sesame seeds in the middle..
Gan Zhou was the old name for Qian County. During the Tang Dynasty, a prefecture was set up here and named after this place. In the Eight Trigrams of the I Ching, the northwest is called "Gan", and Qian County's location just happens to be in the northwest direction from the ancient city of Xi'an; hence it got its name as "Qian County". The area here is vast, with fertile land, a mild climate, simple customs, abundant produce, and it is famous for producing wheat. Thus, people in this region mainly consume wheat as their staple food and can make various kinds of noodle dishes, particularly pot (guō) and hand-pulled noodles are well-known.
Historical Culture
Legend has it that when the Qianling Mausoleum was built for Emperor Gaozong and Empress Wu Zetian in ancient times, many workers were mobilized to supply food. Some soldiers made dough into flatbreads and baked them in their helmets over a fire as an easy-to-store meal.This bread not only tasted crispy but was also convenient to store. This local custom evolved into the pot (guō). The Gan County Pot Helmet is one of the unique traditional snacks from Shaanxi Province, with a circular shape and waves on the edge, golden color, and looking like a large chrysanthemum pattern. Its main features are thin edges and thick center, bulging surface, dry and crispy inside, and beautiful appearance. When broken open by hand, it has distinct layers; cut with a knife, it resembles board fat. It is fragrant when smelled, tasty when eaten, and leaves an endless aftertaste. It is also durable and easy to carry.Preparation Ten pounds of flour, four pounds of water (the temperature should be adjusted according to the season), five ounces or seven ounces of yeast in summer or spring, one pound of winter, half a to one ounce of alkali, mix water, yeast, and alkali into a dough, knead with wooden beams while folding and pressing. Add about two pounds of flour during this process until the dough is smooth and shiny. Divide it into pieces weighing around three catties, then shape each piece into an eight-inch round cake with six-tenths inch thickness in a chrysanthemum pattern, and bake on a griddle. The first griddle uses low but steady heat to give the chrysanthemum pattern color. The second griddle is hotter from one side and mainly used for baking. Two griddles require three turns and six flips, taking about ten minutes to be ready. San Yuan Lo Hua Sugar
Introduction
Lo Hua sugar resembles a drumstick in shape. Its golden-yellow surface is covered with sesame seeds, inside it has a honeycomb center of sugar. It tastes sweet, soft, and crispy when eaten. This unique flavor makes it one of the traditional precious foods from Shaanxi Province. Lo Hua sugar was produced as early as the Ming Dynasty.
Originally named Liaohua sugar during the Qing Dynasty, it was later renamed to Lo Hua sugar.
The ingredients include glutinous rice, sesame seeds,
white sugar, and syrup. After going through over thirty processes such as making dough, expanding, shaping, etc., it is made. Its features are a golden yellow bottom with sesame seeds on the surface, a honeycomb center that is crispy and sweet. San Yuan Lo Hua Sugar is one of the traditional precious foods from Shaanxi Province. It is round and large in size, with a golden-yellow surface covered evenly with white sesame seeds.When bitten open, it reveals a snow-white honeycomb sugar center. Named after its shape which resembles the flower head of lo hua (a type of plant). Whether used to entertain guests or given as gifts, it is considered top quality and has high reputation within and outside the province.
It is listed alongside Fuyuan Pavilion Lo Hua sugar from Jilin Province and Anyang Lo Hua sugar in Henan Province as one of China's three famous Lo Hua sugars. The outer layer of San Yuan Lo Hua Sugar consists of both sugar powder and sesame seeds. It uses fresh high-quality glutinous rice, yellow beans, white sugar, plant oil, and roasted sesame as ingredients. After going through 24 processes such as selecting materials, washing, soaking, grinding, steaming, kneading dough, rolling sheets, making dough, air-drying, storage, fermenting, frying in oil, pouring syrup, and hanging skin. Generally, it is made during winter and finished all year round. It takes about half a year from raw materials to the final product.
Finished products are cylindrical, large in size but light in weight, golden-yellow on the outside, with snow-white, net-like internal structure that is sweet, crispy, and tender. Historical Culture San Yuan Lo Hua Sugar originated in Sanyuan County of Shaanxi Province, dating back to the Ming Dynasty's Zhengde period (1506 AD), which is about 490 years ago. Legend says that during the late Ming Dynasty, vendors from southern regions used high-quality glutinous rice (or sticky rice) to makeNew Year cakesand sold them in Sanyuan and Tengyang areas. At year-end, unsold cakes were stored by locals on balconies to dry naturally. The next year, these dried cakes were ground into pieces, shaped into sticks, fried, and then sold again. This old cake became crispy after being dried and fried, sweet and delicious. Over time, people refined the process of making this "cotton candy" style sugar.
By adding a certain amount of yellow bean juice to glutinous rice flour, it became lighter and fluffier, with sesame or white sugar on the surface. People praised: "Very good!" Hence it was called Lo Hua Sugar.
During Emperor Guangxu's 26th year (1900), when the Eight-Nation Alliance invaded Beijing, Empress Dowager Cixi fled to Xi'an with Emperor Guangxu. Local officials presented high-quality snacks. Lo Hua sugar was among these precious local specialties offered as tribute, highly praised by Empress Dowager Cixi.As it resembled the lo hua (a type of plant) flower she saw in the grassland, Empress Dowager Cixi named it "lo hua" for its resemblance and uniqueness.In celebration of this, a poem was written by Qing Dynasty scholar Wen Yi: "With the nature as cold as ice, wide and spacious like a valley, appearance like lotus roots, flavor to be told." PreparationLo Hua sugar uses glutinous rice as its main ingredient, with yellow beans, white sugar, syrup, and sesame seeds. After going through over twenty processes such as selecting materials, washing, soaking, grinding, steaming, kneading dough, rolling sheets, making dough, air-drying, storage, fermenting, frying in oil, pouring syrup, and hanging skin. Generally made during winter, finished all year round. Takes about half a year from raw materials to the final product. Finished products are cylindrical, large in size but light weight, golden-yellow on the outside, with snow-white, net-like internal structure that is sweet, crispy, and tender. San Yuan Bubble Oil CakeIntroduction Bubble oil cake is a famous traditional snack from Sanyuan County in Shaanxi Province. Its origins can be traced back to the Tang Dynasty's Wei Juyuan's famous dish "Xianfengiao" (disappearing oil cake). The filling consists of white sugar, osmanthus fragrance, rose, peach kernels, and cooked flour.The dough is made with boiling water and lard. Sanyuan Bubble Oil Cake from Xi'an Restaurant and May First Hotel has been listed among the "China's Famous Snacks."Bubble oil cake is asteamed breadstuffed with osmanthus sugar filling, fried in oil. The name comes from its puffed, raised surface. Legend says that bubble oil cake originally came from imperial palace snacks. Empress Dowager saw that the "Liaohua Tang" shape resembled a fruit from the wildflowers she had seen on the grasslands, found it interesting, and used its phonetic name, saying, "Let's call it Liaohua Tang, it is both representative and distinctive."Later, people began to call it "Liaohua Tang" and listed it as a tribute. During the Qing Dynasty, the Jinshi Wenyi wrote in "Memorial Hall Manuscripts": "Naturally cool and elegant, with a vast and open heart, its appearance resembles Lotus Lotus root, its flavor is praised by gourmets."
Instructions
Ingredients
Liaohua Tang is mainly made with glutinous rice, with yellow beans, white sugar, honey, and sesame seeds, and is carefully made through more than 20 processes. Liaohua Tang is round and drum-shaped, with a light body, and a uniform coating of sesame seeds and sugar on its golden-yellow skin. Inside is a snow-white honeycomb-shaped sugar core, which has a unique flavor. Threeyuan Liaohua Tang has two types of outer coating: white sugar powder and sesame seeds. It uses fresh and high-quality glutinous rice, as well as top-quality yellow beans, white sugar, and vegetable oil, with cooked sesame seeds.
Process
Its processing process includes selecting ingredients, washing, soaking, grinding, steaming, mixing dough, rolling slices, making strands, shaping, drying, storing, drying, oiling, frying, coating, and peeling, resulting in 24 processes. Generally, it is made in winter, and the finished product can be processed in all four seasons. The entire process takes about six months. The finished product is cylindrical, with a loose body, golden-yellow skin, and white meat, which is a mesh-like structure. It is fragrant, crispy, and soft.
Threeyuan Bubble Cake
Introduction
Bubble cake is a famous Han Chinese traditional snack in Threeyuan County, Shaanxi. Its origins can be traced back to the "See Wind Fade" oil cake, a famous dish at the banquet hosted by Wei Jiyu during the Tang Dynasty. The filling is made with white sugar, yellow cinnamon, rose,Peach Made from mashed pears and flour;peach, and sesame seeds, as well as cooked flour.The dough is made from strong flour, which is cooked in boiling water and oil. Bubble cakes made by Xi'an restaurants and
Five One restaurants have been listed on the "List of Famous Chinese Snacks." Bubble cakes are made byfrying dough with yellow cinnamon and white sugar, and are named for the rising, bubble-like dough. During the "Anshi Rebellion," a cook who made this cake ended up in a town called Sanxian, north of modern-day Xi'an. To make a living, he started selling and selling this cake, and the technique was passed down through generations in the Sanxian area. During the Qing Dynasty, some people from Sanxian who had mastered the technique of making this cake, came to Xi'an to sell it, and this cake spread to Xi'an, and became famous throughout the region.
The characteristic of this snack is its milky white color and fluffy surface, like a light gauze or a thin layer of cicada wings.
Historical and cultural aspects
In 618 AD, after the establishment of the Tang Dynasty, large tombs were built for emperors such as Emperor Li Yuan, Emperor Li Zhan, and Emperor Li Yan in the northern part of Sanxian, including the tombs of Emperor Li Yuan, Emperor Li Zhan, and Emperor Li Yan. As a result, the northern part of Sanxian became an important place for emperors to visit tombs and hunt, and the activities of emperors and courtiers were frequent, which made it easy for people to walk along the road. There was a village on this road, not far from Chang'an and the northern part, which became an important place for royals to rest, and it was called "Wangdian."
This village also became a place where officials, wealthy merchants, and wealthy people came and went, and it led to the exchange of goods and trade, and Wangdian became a prosperous and prosperous "Wangdian Market."
Legend has it that there was a small food shop in "Wangdian Market" that made this cake, and the cake had a foamy, crispy, and smooth outer layer, with a soft and fragrant filling, which was highly praised by everyone. One day, Emperor Taizong of the Tang Dynasty, Li Shimin, who was hunting in the north, tasted it and praised it, "Yes, yes, yes, it disappears when it meets the wind."He praised this cake highly and included it in the palace's food. As a result, the shop became famous and the cakes were widely circulated.
During the reign of Emperor Zhong, there was a system in the palace where officials were required to present food to the emperor when they were appointed or promoted, which was called "burning tail.""Burning tail" refers to the story of "fish dragon transformation" in mythology.Carp, only then can it become a real dragon if a carp is burned by the sky fire (lightning). In order to curry favor with the "true dragon emperor," officials would have banquets, which was called "burning tail."
In 708 AD, during the reign of Emperor Jingde, after Wei Jiyu was appointed as the Minister of Personnel, he held a banquet for Emperor Zhong, which included a "burning tail" dish called "seeing the wind disappear," which was a refined and improved version of the cake-making technique. This cake was as light as a white gauze, thin as cicada wings, and melted in the mouth, which was truly ingenious.
After being passed down through the ages, this cake has remained popular. Due to the exchange of dietary culture and the development of tourism, this cake has become a popular delicacy that both Chinese and foreign guests praise in Xi'an and other cities.
Instructions
Ingredients: 1000g flour,pork 250g, 350g sugar, yellow ginger sauce, rose sauce,walnuts and appropriate amounts of flour.
Method:
1. Boil water in a pot, add oil, pour the flour into the pot and stir-fry over low heat until the oil and flour are well combined, then remove the dough from the pot and place it on a plate to cool, then add cold water and knead it repeatedly to make a soft dough.
2. Prepare yellow ginger white sugar filling with 350g sugar, yellow ginger sauce, walnuts, and flour.
3. Divide the soft dough into small pieces, pat into cakes, and fill with the yellow ginger white sugar filling to make the cake.
4. After frying, the cake surface will have a thin layer of foam like cicada wings and snow, resembling a blooming flower, appearing and disappearing with the wind, and melting in the mouth, soft and fragrant.
Production requirements:
Bubble cake is made with water, oil, yellow ginger, and white sugar filling, and the production method is unique and refined. Bubble cake has a milky white color and fluffy surface, like a light gauze and cicada wings, which is a masterpiece. It is favored by people because of its unique production method.
People usually eat fried dough sticksand fried dough, which are fluffy and airy because of the appropriate ratio of flour and alkaline powder. Bubble cake is also fluffy and airy, without alkaline powder, just using oil and water to make a soft dough. It requires the cake maker to have high-level skills and rich experience, the ratio of oil, water, and flour must be just right, and the oil temperature must also be strictly controlled. When the cake is put into a pot with a certain temperature, a large amount of steam will form inside, and the gas will rise rapidly, protein will expand and caramelize, and bubbles will gradually form and fix in the hot environment. After the cake is cooked, it will not stick to the pan.
Dumpling
Introduction
A famous snack in Qian County, made with horse oil and flour, filled with ice sugar, green and red silk, and white sugar, fried in oil, and the dough will become fluffy and foamy, with a golden and fragrant color. According to legend, dumpling was originally a food in the palace, and it was offered to the emperor during the sacrifice to the Qian tomb, and it was later passed down to the people. Because horse oil is rare, so now it is often replaced by vegetable oil.
Qianzhou Tofu Brain
Introduction
Tofu and tofu are the same family, but there are some differences, that is, tofu is a solid, while tofu is a semi-solid liquid. The production process of tofu is: first, grind the soybeans into a paste, then remove the skin and soak in water for about 4 hours, until the soybeans are expanded and turn white, then put them in a grinder or stone mill to grind into bean paste, then filter the bean paste with a cloth, and pour the filtered bean paste into a pot, then add a small amount of stone, stir and cook, and then pour the cooked stone into a ceramic jar, and pour the bean paste into the jar, cook for about 5 minutes, and it will become tofu.The finished tofu is white and smooth, soft and translucent, and will not scatter when flipped, and will not break when stirred. When eating, use a spoon to scoop it into a bowl, setRequestHeader with a little soy sauce, and the delicious tofu is ready! Nutritional value:Traditional Chinese medicine 1. Prevent heart
bloodvessel diseases Bubble cake has the function of promoting blood circulation and strengthening the elasticity of blood vessels, which can reduce the occurrence of blood vessel hardening and prevent cardiovascular diseases.Good bubble cake has a bright color and a fragrant aroma, while poor bubble cake has a dull color and a weak aroma. Instructions:
Ingredients:
170g star anise220g
Safflower
150g ginger
50g garlic
100g fennel
50g meat floss 80g white floss 25g cinnamon
Nutritional value:
Traditional Chinese Medicine characteristics
1. Prevention of cardiovascular disease Blood Vascular
Yao Pao La Zi (oil-poached chili peppers) has the function of promoting blood circulation and enhancing the elasticity of blood vessels, which can reduce the incidence of vascular hardening and prevent cardiovascular diseases.
Good quality Yao Pao La Zi has a bright color and a fragrant, spicy flavor. Inferior quality Yao Pao La Zi is dull and has a faint aroma.
Instructions
Ingredients:
Star anise 170 grams Sichuan peppercorns 220 grams Ginger Sliced ginger 150 grams, fragrant ginger 50 grams, licorice 100 grams, bi-bo 50 grams
Cinnamon 100 grams, cinnamon stick 100 grams White pepper 100 grams Fennel 50 grams, pork belly 80 grams, white pork belly 50 grams
Clove 25 grams
Preparation:
1. Grind the above seasonings into a fine powder, making sure it is very fine, to enhance the aroma of the fried chili oil;
2. Take a certain amount of chili powder (according to your own needs, determine the amount of chili powder);3. Mix and stir in the above fragrant ingredients, and place in a heat-resistant container for use;
4. Use high-quality rapeseed oil, do not use peanut oil, sesame oil, soybean oil, etc.;5. Heat the oil to 180 degrees Celsius, cool for 3 minutes away from the fire source (warm reminder: safety is more important, be careful not to burn);
6. Aim at the chili powder, pour the oil into the chili powder, and the aroma will be released;
7. After the hot oil is poured, use a spoon or pot with a little vinegar to stir and pour into the chili oil;
8. The dish is complete, the fried chili is ready!
Dried Lanzhou noodles
Introduction
Dried Lanzhou noodles are also known as sour noodles Soup noodles Sour noodles, with thin and white, chewy and translucent, and good storage and cooking properties, are easy to carry. Not only in the county of Gansu, but also now a popular dish for daily eating and gifting among people in the Zhongyuan region.
To make dried Lanzhou noodles, first select wheat grown in alfalfa fields, this type of wheat is thin and chewy, called "wheat with tendons."Use this wheat to grind out white flour powder, which is the basic ingredient for making noodles. After several processes such as mixing, kneading, and resting the dough, cutting into strips, and making noodles, noodles are made. One teacher who has been teaching in Gansu County for many years and whose ancestors are from Gansu, told me that dried Lanzhou noodles have "sour, spicy, appetizing, translucent, chewy, fragrant" characteristics."Sour and spicy" naturally refers to the taste of the noodles."Translucent and chewy" refers to the texture of dried Lanzhou noodles, which is smooth and delicious, and has a chewy texture. And "appetizing and fragrant," of course, refers to the soup used to make noodles, which is rich in oil and aroma, and is very delicious.
History and Culture
According to legend, when the mausoleum of the emperor was being built, soldiers and workers worked day and night in the hot and cold weather. The local people wanted to give them a delicious meal, so they cut the noodles into thin strands, dried them in bamboo poles, and then combined them with the prepared sour soup and delivered it to the construction site. Soldiers and workers could enjoy the noodles during their work, which not only satisfied their hunger but also relieved their fatigue.Later, some people changed the dried noodles into handmade noodles. When making sour soup noodles, they added a little vinegar, which became the sour soup noodles we know today. Oil Tea and DumplingsIntroduction
Oil Tea and Dumplings is a common Han Chinese traditional snack in Jiao County, Tongchuan City, Shaanxi Province. Local people often eat it
for breakfast.
When eating, put chopped oil tea into a pot of boiling water, add salt and noodles, and stir until it forms a paste.Then, put the dough (such as pot stickers, steamed buns, or steamed buns) into the bowl and tear it into small pieces, add the fried oil tea, and pour it twice or three times until it is fully soaked. Finally, pour in the oil tea and sprinkle with a little chopped green onions and ginger.
The taste is rich and fragrant, salty and sweet, not greasy, and satisfying. In addition, you can also add eggs to the oil tea, which makes the taste even more delicious. This kind of oil tea is not only rich in flavor and delicious, but also nutritious, with the function of nourishing the body. Because it is easy to make, many families in Jiao County are used to making it during winter. One morning, according to the number of people, boil a few bowls of water, and make noodles, then have a convenient and nutritious breakfast.
This is beneficial for elderly people and patients, promoting health and well-being. This kind of oil tea is not the kind of sesamenutoil tea, but a kind of oil tea made from livestock oil and flour.
It has a long history, and according to records, people have been selling it since the Qing Dynasty, and it is still popular today.The making of this oil tea is generally made by mixing refined cattle or sheep oil with a small amount of pig oil and rapeseed oil, and then melting the oil in a pot, and then adding flour. When the oil and flour are mixed and become a yellow paste, it is considered mature. Then pour it into a basin, bowl, or on a plate, and it will solidify after cooling, which can be eaten. The ratio of the ingredients is one jin of oil, one and a half jin of flour, or two jin of flour. Pu JiChicken SoupIntroductionPu Ji Chicken Soup is a famous Han Chinese traditional dish in Jiao County, Tongchuan City, Shaanxi Province.
It originated in Pu Ji Town, Wugong County.Pu Ji Chicken has a complete and uniform appearance, plump and full, fresh and bright, red and shiny, tender and separated from the bone, tender and without any residue, fragrant and delicious.
It originated from people from Henan, Mr. Guo Zhi Ping, belonged to the royal cuisine recipe in the Qing Dynasty, and was passed down to Wugong.
It is famous in Wugong County and the surrounding areas, and has become a local delicacy. Its main characteristics are:Pu Ji Chicken is very exquisite to make, first select high-quality chickens, one-year-old tender chickens, with red and smooth feathers, no disease, no death.
When slaughtering, make sure the chicken's blood flows completely, and the water temperature should be appropriate, too hot will burn the chicken skin. Too cold, the feathers will not be removed. After slaughtering, wash the chicken with clean water, and soak it in water for several hours, then use hot water to remove the smell, and then dry it and rub it with honey and oil.
Next, heat the oil to a high temperature, and then fry the chicken.
The key is to control the temperature, too long will make the color black, too short will not turn color. Only when the temperature is just right, the color will be yellow and shiny.The seasonings should be of high quality, including dried chili peppers, ginger, Sichuan peppercorns, cloves, cinnamon, and cardamom, all wrapped in gauze. Add a little sugar, and then put it into the soup with boiling water.
After cooking the chicken, take it out and coat it with oil, to maintain its original color.
The original soup is mainly characterized by being "old", which is a traditional method of making soup.
According to legend, when the emperor's mausoleum was being built, soldiers and workers worked day and night in the hot and cold weather. The local people wanted to give them a delicious meal, so they cooked the chicken in a clay pot and kept it for many years, and the soup was clear, fresh and original.
After the chicken is cooked, it is packaged, and the soup is stored in a jar for use.
The making process:
One, select high-quality chickens.
Two, carefully slaughter, wash with clean water, soak in water to remove the smell, then dry and rub with honey and oil. Three, control the temperature, and then fry the chicken. Four, add high-quality seasonings, and a little sugar, and then put it into the boiling water.
Five, after cooking, take out the chicken and coat it with oil to maintain its original color.
Overview:
The preparation of Puji roast chicken is very meticulous. First, carefully select the chicken, preferably young chickens of one year old, with bright red rooster combs and smooth, shiny feathers. Avoid diseased or dead chickens. When slaughtering, ensure the chicken's blood drains completely, using water at a moderate temperature; too hot will burn the chicken skin. The resulting roast chicken will have a thick, fluffy skin. After slaughtering, rinse the white chicken thoroughly with water, then soak in water for several hours, followed by boiling in hot water to remove the smell, and then dry before applying honey and sesame oil. Next, heat a large pot of cooking oil over high heat for frying. Maintaining the correct heat is crucial; frying for too long will result in dark, black skin, while frying for too short a time will prevent the skin from coloring. Only the right amount of frying will result in a light yellow, shiny skin. The spices should be of high quality, including star anise, Sichuan peppercorns, cinnamon, cloves, cardamom, and Sichuan pepper. Wrap these spices in muslin, along with a small amount of rock sugar, and then add to the original broth, which is simmered in water, and then the fried chicken is added to the pot, first boiled over high heat, then simmered over low heat to allow the flavors to permeate the meat. After the chicken is cooked, remove it and brush with sesame oil to maintain its original color. The original broth is primarily used to create a "aged" flavor, commonly referred to as "aged broth."It is said that in Wugong, Henan, a local man named Guo Zhiqing had a sealed ceramic jar on his stove, containing aged chicken broth. This broth is said to have been brought back from the imperial palace by Guo's ancestors during the Qing Dynasty's Qianlong era. They would always add fresh water and keep the broth simmering to maintain its clarity, freshness, and original flavor. After cooking the chicken, remove it and pack it, and then pour the broth into jars for future use.Instructions: 1. Select high-quality chicken.2. Carefully slaughter and clean the chicken, rinse with water, soak to remove the smell, and then dry before applying honey and sesame oil.3. Maintain the correct heat and fry.
4. Add high-quality spices and a small amount of rock sugar, then add to the original broth and simmer over high heat, then simmer over low heat.
5. Remove the cooked chicken and brush with sesame oil to maintain its original color.
Carefully slaughter the chicken, rinse thoroughly with water, and soak to remove any impurities.
Prepare the fire and begin deep-frying.
Add high-quality seasonings and a small amount of rock sugar, then add to the pre-cooked chicken broth. Bring to a boil over high heat, then simmer over low heat.
Cook the chicken until fully cooked, then remove and coat with fragrant oil to maintain the pure color of the meat.
