Tongchuan Snack Full Collection_Tongchuan Specialty Snacks Food Introduction

Tongchuan originally known as Tongguan, is located in the central part of Shaanxi Province, at the junction of Guanzhong Basin and Shaanbei Plateau. It borders Yancheng, Weinan, and Xianyang. The history is long-standing. Tongchuan has a continental monsoon climate with distinct seasons and significant monthly temperature fluctuations. Tongchuan City is a prefecture-level city under the administration of Shaanxi Province.

Local Specialty Foods include salted mutton noodles, snowflake sugar, flat noodles ( ),wheat starch cakes ( ), noodle sheets with water ( ), donkey hoof noodles ( ), sesame paste tofu skin ( ), ping-pong dry steamed buns ( ), four delights ( ),Tongchuan big knife noodles, steamed wheat noodles, tea-dipped steamed breads, etc. Snowflake Sugar from Yaoshan

Introduction

Yaoshan

Flavors Local Snacks "Three Faces" are not in vain. Snowflake sugar gets its name because the color of the candy is bright white, and when bitten, it produces snow-like debris. It is a famous traditional food from Yaoshan District, Tongchuan City, processed from grain. Characteristics:

It is sweet, fragrant, crunchy, suitable for all ages.

People must first break the candy by hand; due to its crunchiness, snow-like debris falls. This is why it gets its name. Snowflake sugar is a seasonal product produced every winter and stops in spring to maintain its crispy and sweet characteristics, also with health benefits such as aiding digestion, moistening intestines, stopping coughs, and dissolving phlegm.

Yaoshan District Overview:

Yaoshan District is a district under the administration of Tongchuan City, Shaanxi Province. Located at the southern edge of the northwestern plateau in central Shaanxi, it serves as a natural gateway from Guanzhong to Shaanbei.

Yaoshan has a long history and rich cultural heritage. It was once governed by Yin Kang in ancient times and has had county status for over 2160 years. In 2002, it became an administrative district. Notable figures such as the Tang Dynasty medical expert Sun Simiao, Jin Dynasty philosopher Fu Xuan, calligrapher Liu Gongquan, historian Linghu Defen, and Northern Song landscape painter Fan Kuan were born here. The district is home to many cultural relics, including the Chinese Medicine King Mountain, Daxiangshan Temple, and the Shaanxi-Gansu Border Zhaogou Revolutionary Base Area, all of which are renowned both at home and abroad. In the early 1930s, revolutionary leaders like Liu Zhidan, Xie Zuchang, and Xi Zhongxun established the first mountainous revolutionary base in Northwest China—the Shaanxi-Gansu Border Revolutionary Base Area. The Shaanxi-Gansu Border Revolutionary Memorial Museum is a national education base for patriotism and national defense, as well as a provincial party history education base. It is one of the 100 red tourism classic scenic spots across the country. Preparation

The main ingredients for snowflake sugar are

millet and sesame seeds.. The process is complex and meticulous. First, soak millet in water until softened, then steam it. Add a small amount of crushed barley malt to ferment and saccharify, then strain and cook into syrup. Mix the syrup with half-roasted sesame seeds, knead evenly, roll out flat, and cut into strips. Finally, cut the sugar strips to the width of a matchstick, ensuring they are not fully severed but almost so, which is crucial for the texture.Snowflake sugar is made in winter due to its difficulty handling in hot weather. The winter solstice brings family gatherings and this sweet treat. Snowflake sugar reflects the wisdom of Yaoshan's people in making coarse grains into fine products.Four Delights Tofu IntroductionFour Delights tofu is a famous Han Chinese dish, especially good for hosting guests. It combines bean products, vegetables, shrimp skins, and meat, making it nutritionally rich. It tastes salty with moderate spiciness, suitable for all ages. The color is vivid, making it very appetizing. PreparationProcess1. Boil tofu until soft, then drain;2. Rehydrate shiitake mushrooms and water chestnuts, cut into small pieces; 3. Blanch the mushroom and water chestnut pieces in boiling water and drain again;

4. Cut 20 grams of carrot into small pieces, while finely chopping the rest;

5. Heat oil in a pan over medium heat, fry the carrot pieces until cooked, then remove and drain;

6. In another pan, sauté the mushrooms, water chestnuts, carrots, adding salt, wine, and monosodium glutamate for flavoring, then set aside as filling;7. Press the tofu into a paste, mix with egg white, salt, and MSG to make stuffing;8. Use four small serving plates, grease them lightly, arrange half of the tofu mixture on the bottom of each plate, place the filling in the center, then cover with the remaining tofu paste.

9. Arrange mushrooms into the characters "Prosperity", "Riches", "Longevity", and "Joy" or other auspicious words for decoration;

10. Sprinkle carrot pieces on top, steam for 10 minutes, then transfer to a larger platter with the characters on either side.

11. In another pan over high heat, add broth, wine, salt, and MSG, thicken with water, and pour over the four delights tofu.

12. Garnish with sesame oil before serving.Portobello mushrooms Introduction Wokwok noodles are a traditional dish from Yaoshan District, Shaanxi Province. The finished product is round-shaped, floating in the soup, with clear broth and fresh flavor, red and green contrasting well. It originated in the Daoguang period of the Qing Dynasty, over 100 years ago.

"The first taste of delicious food in the world goes to Yaoshan's wokwok noodles" is a saying that reflects its popularity.

Preparation Ingredients: refined flour, mushrooms, eggs, meat paste, walnut kernels, wood ear fungus, scallions, ginger, green onions, starch, sesame oil, soy sauce, monosodium glutamate, etc. Steps:

1. Mix the dough with egg (ratio of 1 egg to 2 ounces of flour), knead well and roll into a thin sheet about 5-7 mm thick, cut into noodles as thick as chopsticks.2. Cut the noodle pieces, toss them in dry flour, use a round end of a chopstick to make each piece into a hollow shape. 3. Boil water and cook the wokwok noodles until done, then place them in soup bowls with meat paste, add chicken broth, chopped onions, ginger, salt, and other seasonings, steam again for thorough cooking.

4. Blanch 3 ounces of mushrooms per bowl, cut into thin slices, heat on high flame, add main and side ingredients, add mushroom or chicken broth, serve in bowls with walnuts, fried egg shreds, green onions or scallions, then pour the finishing touch of vinegar.Oil Introduction One of the eight peculiarities of Guanzhong, Shanxi—oil is a dish that enhances bread and noodles. It is popular in Shaanxi, especially with dishes like Qishan hand-pulled noodle skin and Fengxian bean flower noodles, as well as popular Xi'an lamb noodles. Oil is made by mixing ground dried chilies and sesame seeds with other aromatic seasonings, then adding hot oil and vinegar to create a fragrant and spicy sauce.

Nutritional Value:Traditional Medicine 1. Preventing Heart Disease

Oil promotes blood circulation and enhances the elasticity of blood vessels, reducing the risk of vascular hardening and heart disease prevention.

High-quality oil has bright coloration and a spicy fragrance; low-quality ones are dull and have weak aromas.Preparation Ingredients:

10. Sprinkle with carrot powder, steam for 10 minutes and remove;

11. Transfer to a large platter from small dishes, place two sprigs of coriander on both sides;5|12. Place a wok over high heat, add broth and bring to a boil, then add rice wine, salt, and MSG, add water-starch slurry for a thin sauce; Leaf 2 blossoms;

13. Pour the prepared sauce over the Four Happiness Tofu and drizzle with sesame oil to serve

8|9| is a famous Han Chinese dish from Yāozhōu District in Shaanxi Province.

Appropriate for King's Wonton Noodles

Introduction

The finished noodles are (round) and float in a bowl, with clear broth and a fresh taste, complemented by red and green colors. It originated in the Daoguang period of the Qing Dynasty, over 100 years ago. There is an old saying in Yāozhōu: "Try all the delicious foods in the world, first taste Yāozhōu's wuwō noodles."Ingredients:

Fine flour,

mushrooms,eggs, minced meat,nut kernels (peach),black fungus, green onion sprouts,wide rice vermicelli, garlic chives, soy sauce, MSG, etc.Steps: 1. Mix eggs and flour in a 1:1 ratio (1 egg for 1 ounce of flour). Knead the dough until smooth, then roll it out on a flat surface to about 2-3 mm thick. Cut into spaghetti-like strands, then cut into cubes.2. Mix the cube-shaped noodles with dry flour and use the round end of a chopstick to poke each one into a small well shape. 3. Boil water in a pot over high heat, add the wuwō noodles and cook until done, then remove and place in a soup bowl. Add stir-fried meat, chicken broth, chopped ginger and scallions, salt, and other seasonings to the bowl, then steam for transparency before serving.4. Slice 30 grams of mushrooms (per portion) and separately cook them with 1 liter of water in a pot; steam for about 30 minutes, then wash with cold water and cut into slices. Heat over high heat, add main and auxiliary ingredients, and add mushroom broth or chicken broth. Serve in bowls, sprinkle with walnut kernels, egg floss, green onion sprouts, or scallions, and finish by drizzling with sesame oil. 53|Oil is a famous dish from Guānzhōng area of Shaanxi Province.

It is loved in Shaanxi and used for dipping buns, mixing vegetables, and preparing dry noodles. It is essential for dishes like (Qíshān rolled noodle skin), (Fènxiáng tofu flower soup with steamed bread) and (Xi’an’s most popular lamb soup).

It consists of crushed chili powder mixed with peanut oil, sesame seeds, and other aromatic seasonings. After mixing, hot oil is poured over it, followed by a splash of vinegar.

Nutritional value:

Traditional Chinese Medicine highlights 1. Preventing cardiovascular disease Good oil has bright coloration and a pungent and spicy flavor. Poor quality oil appears dull with a weak aroma.

4. Mushrooms (3 grams per bowl). Boil water in one pot, steam mushrooms for about 30 minutes in another pot, remove and rinse with cold water, cut into slices, heat over high flame, add main and auxiliary ingredients, then add Mushroom Soup or chicken broth. Serve in bowls, garnish with walnuts, egg pancake strips, scallion or garlic sprout strips, finish by adding a drop of sesame oil.Oil-Poured Chili Sauce Introduction

Eight Oddities of Guanzhong Shaanxi, one being the oil-poured chili sauce. It is used to dip bread, mix with vegetables, and season dry noodles; in Shaanxi, it is very popular. In places like Qishan hand-pressed noodles, Fengxian bean flower noodle soup, and Xi'an's most favored

mutton

soup, oil-poured chili sauce cannot be omitted. Oil-poured chili sauce is also called oil chili or chili oil. It is made by mixing chili powder from dried chilies like Qin with ingredients such as peanuts and sesame for added flavor, then pouring in hot oil before adding a splash of homemade vinegar to create a fragrant aroma.Nutritional Value: Traditional Chinese Medicine Characteristics 1. Preventing Heart Diseases Oil-poured chili sauce can promote blood circulation and enhance the elasticity of blood vessels, reducing the risk of arterial hardening and preventing heart diseases.High-quality oil-poured chili sauce has bright color and strong aroma; poor quality oil-poured chili sauce appears dull with weak scent. Preparation Ingredients: One stir, the aroma hits your nose, and the oil ladis (oil-stirred chili) is done!

Nutritional Value:

Chinese Medicine Characteristics

1. Prevention of heart blood vessel diseases

Oil ladis has the effect of promoting blood circulation and enhancing the elasticity of blood vessels, which can reduce the incidence of vessel hardening and prevent cardiovascular diseases.

Good oil ladis is brightly colored and has a fragrant and spicy taste. Poor quality oil ladis appears dull and lacks luster, with a faint aroma.

Preparation Method

Ingredients:

Eight 170 grams Chinese pepper 220 grams ginger slices, 150 grams alpinia officinarum rhizome (guzhi), 50 grams licorice, 100 grams fennel seeds, 50 grams aniseed

cinnamon twigs, 100 grams cinnamon bark white pepper 100 grams fennel seeds 50 grams Sichuan pepper kernels, 80 grams white cardamom kernels, 50 grams fennel seeds

25 grams cloves

Preparation:

1. Grind all the seasonings into a fine powder; this will enhance the flavor of the oil (oil-soaked chili).

2. Take some Sichuan pepper powder according to your preference.3. Mix it with the above-flavored ingredients and store in a heat-resistant container.

4. Use top-quality pressed rapeseed oil; avoid using peanut, sesame, or soybean oils.5. Heat the oil to 180°C, remove from heat, and cool for 3 minutes (safety is important, be careful of burns).

6. Pour the hot oil over the Sichuan pepper powder; the fragrance will waft.

7. After all the oil has been poured out, add a little vinegar to the container with the oil using a ladle or pot and shake it before pouring into the chili oil.chili oil Noodles

Introduction

Lantian hand-pulled noodles are a famous Han Chinese specialty in Lantian, Shaanxi. They are long, wide, and thick like belts, cooked and served with various condiments for a smooth and chewy texture.

One of the "Eight Oddities" of Shaanxi is that the noodles look like belts, commonly known as "biang-biang".

Authentic hand-pulled noodles are made from flour ground from wheat in Guanzhong. Each noodle uses about 2 ounces of flour and can serve a light meal.The noodles are smooth, soft, and have elasticity; they taste great whether stir-fried with meat sauce or seasoned with oil-soaked chili. Making:

Ingredients:High-gluten flour Auxiliary ingredients: potatoes, black fungus, cabbage, shrimp chipsSeasonings: soy sauce, salt, sesame oil, pepper powder, vinegar, chili oilSteps:

1. Mix the flour with water and knead into a smooth dough; cover with a wet cloth for 20 minutes.

2. Soak and wash the black fungus, then cut into small pieces.3. Cut the potatoes into small pieces.

4. Chop the cabbage.5. Knead the dough into a thick sheet, then cut it into small strips. 6. Roll out each strip with a rolling pin to form long elliptical sheets (wider from one end).7. Pour sesame oil into a container. 8. Dip the rolled-out thin sheets in the oil, separating them so they do not stick together; cover with plastic wrap and let rest for 1-2 hours.9. While resting the dough, prepare the vegetables: heat oil in a pan, add potato slices and stir-fry briefly. 10. Add water to the pot, then pour in some soy sauce and bring to a boil; add pepper powder, salt, sugar, vinegar for flavoring.

11. Add the black fungus and cabbage, simmer until cooked, then add shrimp chips.12. Thicken with a little starch slurry before serving. 13. Cook the noodles by bringing water to a gentle boil; use tongs to pull each noodle into wide strands as they cook.

14. Add the cooked noodles to the vegetable broth, top with chopped herbs and chili oil.

Cutting Noodles:

Introduction

Tongchuan big knife noodles are a famous Han Chinese snack in Tongchuan, Shaanxi. The main ingredients are pork and flour. The craft uses methods such as stewing, boiling, and simmering.

The noodles are tough, long, thin, and smooth with strong flavor; they require great skill to prepare.

Knife: 2 feet 2 inches in length, the front end of the blade is 3 inches wide, the back end is 4 inches wide, weighing about 19 catties (a traditional unit).

Cutting: Hold the knife with your right hand and press down on the dough with your left. Cut as you lift up, and move to the left while cutting thin strands.

Noodles: Knead into a ball, use a wooden board for pressing until firm; then roll out into a 1-millimeter thick sheet, fold it, and cut into very fine noodles using a large knife (the blade is about 75.6 cm long, with the back end being 9 cm wide at the front and 12 cm at the back, weighing about 6000 grams).

Cooking process: Boil water in a pot; when it's boiling, add noodles, boil for two rolls until cooked, then serve with dry meat sauce.

Oil Tea Noodles:

Introduction Oil tea noodles are a common traditional snack from Yào District, Tongchuan, Shaanxi. Locals often have them for breakfast. Prepare the oil tea by cutting it into small pieces and adding salt to form a thick paste; then break the bread (pot cover, baked bread, or steamed bun) into small pieces in the bowl and pour over with the prepared oil tea.

Salty Soup Noodles:

Introduction

Salty soup noodles are a popular breakfast dish in Yào District, Shaanxi. They are flavorful and hearty.

The ingredients include: high-quality flour, garlic sprouts, scallions, Sichuan peppercorns, cinnamon twigs, fennel seeds, alpinia officinarum rhizome (guzhi), cardamom seed, aniseed, fennel root, shrimp chips, pepper powder, tofu (or sheep's blood), ginger, scallions, and chili oil.

Steps:

1. Mix the flour with alkali water on the previous evening; shape into wide or narrow noodles;

2. Boil and cool, then mix with cooked oil, store in a dish;

3. In the morning, heat the soup base, add salt and mixed seasonings, and boil tofu pieces.

4. Serve by placing the noodles in bowls, pour over the heated soup several times, warm through, add ginger powder, scallions (or chives), and chili oil; this is salty soup noodles.

Add sheep's blood for sheep's blood salty soup noodles.

Sesame Noodles:Introduction In rural Shaanxi, wheat flour can be steamed to make cold noodles called nánguǒ. In rural areas, people commonly call them (nàngpí). The preparation method of is similar to that of rice or wheat dough sheets. However, in Xi'an's Muslim community, sesame sauce is added along with vinegar, salt, MSG, and chili oil for a unique taste, so people there call this type of cold noodle (má suàn liángpí).

Features:

Knife: 2 feet 2 inches long, blade width is 3 inches at the front end and 4 inches at the back end, weighs 19 catties on an old scale.

Cutting: Hold the knife with the right hand while pressing the dough with the left. Cut as you lift and lower the knife; the cutting board follows the sound of the knife, moving with the handler's movement.

Dough: Knead into strands, press with a wooden bar to form a hard block, coil it up to develop its properties, then roll out to 1 mm thickness and fold it over to form a half-circle shape.

Skilled workers are bold and wield their knives freely. The dough is as fine as silk. When placed in boiling water, it cooks after two rolls. Drizzle with spicy meat sauce; by the time you swallow one bite, you are eager for another. After finishing three bowls, you are still sweating profusely but want to eat more despite a full belly.

Preparation

Ingredients: 12.5 kg of flour, 50 g of meat sauce, 200 g of alkali powder, a little green onion, garlic sprouts, coriander, etc.

Preparation:

1. Mix the alkali water with the flour in a bowl and knead until it forms dough balls. Knead the dough into strands on a flat surface using a wooden bar to press it into a hard block. Cover with a damp cloth for 30 minutes (keep warm during winter) before rolling again.

2. Divide the dough into two large pieces, flatten one piece and repeatedly roll it out to about 0.1 cm thickness. Fold the dough up, then cut it into very thin noodles using a long rolling knife. Spread the noodles on the board for draining (the cutting knife is 75.6 cm long with a blade width of 9 cm at the front end and 12 cm at the back end, weighing about 6 kg). Cutting method: Hold the knife in your right hand while pressing down on the folded dough. Cut as you lift and lower the knife, moving it slowly to the left; the tip naturally moves forward. Due to the hard texture of the dough, only a large knife can cut through it easily.

3. Boil water in a pot and add the noodles, cooking for two rolls until cooked. Serve with clear broth and spicy meat sauce.Oily Tea Noodles Introduction

Oily tea noodles are a common traditional delicacy in Yāozhōu, Xiǎntáng City, Shaanxi Province. Locals often enjoy them for breakfast.

To prepare, cut the oily tea into small pieces and add salt to form a paste. Break the bread (pot cover, baked pancake, or steamed bun) into small pieces in the bowl, pour the hot oil tea over it several times until well soaked. Finally, fill with more oil tea and sprinkle with some chopped ginger and garlic.

It tastes rich and flavorful, salty yet not greasy, filling and satisfying to eat.You can also add an egg to the oil tea for a richer taste. This oil tea is not like sesame or almond oil tea; it's made by stir-frying flour with animal fat.

With its long history dating back to the Qing Dynasty, this dish remains popular and beloved by the people. Oil is heated in a pot and mixed with flour. Using a spoon, mix until the oil and flour are well combined and turn golden brown. Pour into a container or bowl to cool and solidify.The ratio of ingredients is one pound of oil for one and a half pounds of flour or two pounds of flour. Salty Soup NoodlesIntroductionSalty soup noodles are a traditional snack in Yāozhōu, Shaanxi Province. They are economical and convenient, often served as breakfast. The noodles are salty and spicy with a firm texture that is refreshing when eaten. The soup includes ginger, green onions, chili oil, tofu, and other seasonings, resulting in a rich aroma that lasts in the mouth after eating. It can warm your stomach and invigorate your blood over time.

Salty soup noodles have been known for generations. There are now more than 30 noodle shops in the city center of Yāozhōu, with the West Street Food Company being particularly popular. The preparation involves:1. Mix flour with alkali water and knead into strands;2. Boil and cool the noodles, then add seasoned oil for storage;

3. In the morning, heat up the soup base, adding salt and mixed seasonings along with crumbled tofu;4. Serve by pouring the noodles into a bowl, soaking them in hot soup several times until fully heated, then topping with ginger, scallions (or garlic sprouts), and chili oil. Adding blood tofu makes it blood sausage salty soup noodles. Soy Sauce NoodlesIntroductionIn rural Shaanxi, wheat flour is sometimes steamed to make cool rice noodles, which are generally called in the countryside.The preparation of is similar to that of other noodle and rice dishes. However, in Xi'an's Muslim community, a unique method of serving this dish involves adding sesame sauce along with vinegar, salt, monosodium glutamate, and chili oil. This gives the noodles a distinct flavor and has led people to call it soy sauce noodles in Xi'an. The process involves heating animal fat, mixing it with flour, stir-frying until golden brown, cooling to form blocks, then preparing it for consumption.

Salty Soup Noodles

Introduction

Salty Soup Noodles are a traditional Han ethnic snack in Yào County, Shaanxi Province. They are economical and convenient to eat, often enjoyed for breakfast. The salty soup noodles are known for their salty and spicy flavor, as well as their chewy and refreshing texture. In the bowl, you will find yellow ginger, green onions or leeks, red chili oil, white tofu, making the colors vibrant and harmonious. The lingering taste is pleasant, causing a slight sweat all over the body, which boosts appetite significantly. Eating a bowl in the morning can gradually warm up the stomach and invigorate blood circulation, providing therapeutic effects. The history of salty soup noodles in Yào County is long-standing, widely known by both adults and children. Currently, there are over 30 state-owned, collective, or individual salty soup noodle shops in the city center alone. The noodle shop on West Street is always bustling with customers.

Preparation

The ingredients for salty soup noodles include: high-quality wheat flour, fine and large Chinese chives, Sichuan peppercorns, star anise, ginger slices, dried ginger, cardamom, cloves, fennel seed, pepper root, shrimp powder, black pepper, tofu (or sheep's blood), ginger, spring onions, chili oil.or Sheep's blood

Procedure

First, mix the flour with a small amount of alkaline water and knead it until smooth. Then, stretch the dough into wide or narrow noodles.

Second, cook the noodles, let them cool down, then toss them in seasoned oil and store them in a bowl.

Third, on the morning of the next day, bring the soup to a boil and add salt and mixed seasonings. Add crumbled tofu pieces.

Fourth, serve by placing the noodles in a bowl, pouring the hot soup over them several times to ensure they are well heated, then pour the original soup over it. Top with ginger flakes, fresh green onions, and chili oil poured on top, which completes the salty soup noodles. If sheep's blood is added, it is called spicy sheep's blood noodle soup.

Mixed Sauce Noodles

Introduction

In rural Shaanxi, wheat flour is also used to make cold rice noodles,rice which are steamed and cooled before serving. These are generally known as fermented dough noodles by the locals.The preparation and eating methods of fermented dough noodles are similar to those of rice or noodle sheets. However, among Xi'an's Hui community, these fermented dough noodles have a distinct flavor. In addition to vinegar, salt, MSG, and chili oil, they also include sesame paste. This gives them a unique taste, and in Xi'an, people call this variety spicy sesame sauce noodles. The way to eat and make is the same as for. However, in Xi'an among the Hui people, the way to eat is different. Besides vinegar, salt, monosodium glutamate, and chili oil, sesame paste must also be added. This makes it taste differently, so in Xi'an, this type of cold noodle is also called (sauce-saucy cool skin).