What are the specialties in Shaanxi?

What are the specialties in Shaanxi? Shaanxi is the capital of xi and one of the important birthplaces of Chinese nation and culture. Shaanxi is a magical land, a thousand-year-old ancient capital and a famous historical city. Shaanxi cuisine also has many colorful places, so what are the special cuisines in Shaanxi?

What are the specialties in Shaanxi? 1 1, cold rice noodles.

This is summer food, but it is sold in cold weather. Diners and male diners are few, and there are many women, especially young women, and there are more women in semi-old Xu Niang.

Method: Pour one kilogram of flour and two kilograms of water three times, first make it into thick paste, then dilute it with water in turn, add salt and alkali, lift the thin paste with a spoon, and pull up the strips that can make chopsticks thicker. Spread white gauze on the cage, pour the batter on it, spread it evenly, steam it over high fire, and wrap it around it for about six or seven minutes. Buckle the dough from the cage on the chopping board, put a layer of vegetable oil on each dough, stack them together to cool, and then cut them into thin strips with a pendulum knife.

Sellers don't need to weigh when they sell. When pinching with three fingers, hold three bowls with equal weight. There won't be one less and there won't be one more. Add blanched mung bean sprouts, add salt, vinegar and sesame paste, and then knead with three fingers. Soak them in a Chili oil bowl and put them in a bowl. The white is blue and white, the red is brilliant red, and the saliva is full before the lips are raised.

And remember: don't forget to bring a handkerchief when eating cold rice noodles, or you will hurt your face if you keep eating.

2. Scorpion noodles

Qishan is a county rich in wheat and good at eating noodles. There are nine words: tough and soft, hot and sour, thin and fragrant. Tough and soft refers to the quality of noodles, hot and sour king refers to the quality of seasonings, and fried thin incense refers to the quality of soup.

Qishan noodles seem simple, but it is beyond the ability of ordinary people to achieve real taste. There are many fake signs on the market, and the customs can distinguish the authenticity. Look at the left fire and right view method and the rolling pin method.

Saozi, pork, must be cut into pieces with skin, and don't cook porridge if it is broken. Add oil to the pan, heat it, add it, stir-fry Jiang Mo and seasoning noodles. When the water is dry, boil vinegar in the pot and emit white smoke. Kill the soy sauce in the future and boil it in water.

When the skin can be pinched, simmer with salt until the meat is rotten and take it out. Roll out the dough, hydrate the dough, knead it into a floccule, knead it into a ball, and then roll it back. Then rub, rub again, repeat. Then roll it as thin as paper, finely cut it into silk, turn it into lotus flowers in a pot with boiling water, fish a nest of silk in a bowl, pour it with minced meat, and eat only noodles instead of soup.

In Qishan, it is a woman's ability to roll long noodles, otherwise it is a shame at home. On the morning after the wedding, there was a grand rolling ceremony: after the guests were seated, the newlywed wife rolled the noodles herself to show her ability. So when her daughter was seven years old, her mother taught her skills and used a rolling pin to put the stool on the chopping board.

3. Chilled meat and Chinese hamburger

This is not bacon. Bacon is salted and cooked in soup. Soup, soup stock, two years a year, three generations and four generations, the longer the age, the better the taste and color; Boil, put the meat in the soup pot, with the skin facing upwards, add Shao wine, salt, crystal sugar, onion, ginger, star anise, cinnamon and tsaoko, boil with high fire, turn to low heat and simmer, and the water will be round without turning the waves.

You can eat bacon alone or with wine. However, if you really want to appreciate its flavor, you'd better eat it with hot steamed buns that have just been baked. This is the so-called "meat steamed stuffed bun". It was the steamed bread that caught the meat, and it was said that the meat caught the steamed bread. In order to emphasize the beauty of meat, the buyer ignored the norms of language. Strangely, all consumers recognize this obviously wrong name, which shows the power of the beauty of meat.

Nowadays, people in cities and towns don't like to eat fat. Butchers always try their best to buy lean meat through the back door, but this kind of meat is fat but not greasy, thin and slag-free, and is deeply loved by foodies. Therefore, there have been many city operators in recent years, and shops can be seen everywhere in the streets and alleys.

When a Shanghai woman came to Xi 'an, she was destined to be slim and on a diet. She lingered in front of a shop for a long time, thirsty but afraid to eat. The shopkeeper understood, chewed and chewed, and said, "My family has been cooking bacon for three generations. For 50 years, I have eaten six China buns every day. You see I am fat and thin. " The woman went to 80 stores in a row, and when she saw that the sellers were all capable people, she believed that the advertisements were accurate, so she gritted her teeth and quit.

4. Mutton bread pieces in soup

Bones, sheep bones, whole sheep bones, put them in a clear water pot and stew them over high fire. Two hours later, it floated, leaving nothing behind. Put the old seasoning bag to improve the taste, and put the meat pieces into the new seasoning bag to improve the taste. Compacted and covered with meat board. After that, the fire overflowed with a bang, and then, with a slow fire, people can turn off the lights and sleep. When I woke up, the room was full of fragrance, and the rotten meat soup was thick and the color was like milk. This mutton is cooked.

Nine tenths of flour and one tenth of yeast. Mixing, stirring and kneading. Make two or two buns, and if they are left-handed [left-handed] [left-handed] [left-handed], the edges will be ridged. You can keep the wine warm for a long time when you bake cigarettes. If the wine is not hot, you can turn on the cigarette, pick it up and put it flat on your palm, and your palm will feel itchy. This method of making steamed bread.

Diners, pay money not to make ends meet, but to break buns with clean hands, like bees [leeks fall on the upper right of the left month]. One is to experience the fun of handicrafts, and the other is to chat with friends about literature and art, often pull business, how to break it, big and small, thick and fine, showing the temperament of eating goods;

According to the shape of steamed bread, the chef cooks in different ways, such as soup, dry bubble, water enclosure and single walk, orders soup with steamed bread, flavours it with soup, cooks with strong fire, and fills the bowl at the right time. After cooking for ten years and entering the operating room, you can know the voice and appearance of every diner, even worse than Master Liu Zhuang Ma Yi.

There is a man in Wuwei Lane, Xi 'an, who lived for 70 years. Twenty years ago, I came to dinner once a day, waited until the buns were broken, then cooked, bought three buns, ate a bowl and brought back the broken buns. Tomorrow, I will cook the broken buns and buy new ones. So repeated, uninterrupted. On his deathbed, he died of a broken steamed stuffed bun, which his family put in the coffin.

5, Chili pepper garlic sheep blood

Pull the sheep down, white knife in, red knife out, blood in the basin. Filter out impurities with a ponytail basket, pour in the same amount of salt water, stir evenly with a thin stick, condense into pieces, cut into smaller pieces, put them in a boiling pot, and cook until the blood is as firm as tender tofu. Take it out, it's reddish brown, and its tongue is slightly salty. At this time, it is made of sheep blood and can be soaked in a clear water basin for later use.

In the early morning, or at night, there are food stalls in the streets and alleys, and the decoration is very simple. There are bowls and lamps on a wooden frame, which are placed in salt, sauce, vinegar, garlic water, oil pepper and sesame oil. Next to the wooden frame is a stove. There is a pot on the stove. Water does not tumble when it boils. Put the sheep's blood cut into small squares into a pot and cook it.

Sheep blood is caught in a bowl, and there is not much soup. Can be served with various seasonings: the fresh and tender soup of sheep blood is spicy, choking, salty and pungent with pepper and fennel.

There was a man in Xianyang who lacked everything except money. It can also be said that there is nothing, just illness. Being sick is not a serious illness, and you are weak and often catch a cold. Chinese medicine tells us that drinking half a bowl of ginseng chicken soup every day for half a month will eradicate the cold. The man patted his wallet and laughed it off. Selling Chili, garlic and sheep's blood said: buy sheep's bones and mash soup and drink a bowl every morning; Eat another bowl of sheep blood every night. So I got sick after January in the morning and evening.

6, persimmon paste collapse

Lintong has fire crystal persimmon, bright as fire crystal, and the meat is fine without hard core. Think while eating, and fill in one person and miss the whole family. But the season is limited and difficult to bring, so persimmon paste collapse came into being. Peel the soft persimmons, remove their pedicels, and put them into a basin and stir them into a paste. Add flour to make persimmon batter.

With iron as the hand, the convex edge in the outer concave is two centimeters high. Spread the batter with a shovel and fry it in the oil pan; When the batter is cooked to 50%, float up and turn over and fry; So just wait until the fire color is even on both sides and eat it a few times.

However, many buyers are reluctant to eat, the color is too golden and lovely, and they are reluctant to bite carefully in their mouths and swallow it half-heartedly, causing their hearts to burn.

Lintong people fry the paste best, and there are always people around the oil pan, so there is a bachelor who just looks at it and doesn't buy it. His mouth is wide open and his nose is full of fragrance.

7.a pot of camellia oleifera

It was late at night, and there was a little light in the alley of the town. Walking slowly, it was selling pots of camellia oleifera. The sellers are all old men, wearing felt hats in winter and cattail fans hanging on their belts in summer, shouting loudly, which is very sonorous.

The so-called camellia oleifera is to mix flour and seasoning noodles into thick paste with cold water, slowly slide into the boiling water pot and stir evenly without bumping, then add almonds, sesame seeds and indica rice, and stir while burning on low fire. Add soy sauce, salt noodles, pepper and monosodium glutamate, and stir while burning on low heat. It is completely necessary to stir until the color turns yellow, the oil tea thickens and the surface has cracks.

The so-called kettle is a big kettle with a handle and a long mouth. In order to keep warm, it is wrapped in a cotton cover, such as a kettle to dress. Especially in winter, his wife put it there swollen. The old man is a standing pot, and the pot is a squatting old man.

In the evening, there were people who went to the theatre, danced and had trysts, and a pot of camellia oleifera became the best food in the supper. Only the old man shouted, "Hot oil tea! Hot-mouthed camellia oleifera! " The bowl is cold.

8. Guo Kun of Ganxian County

One of the eight eccentrics in Guanzhong: steamed buns are like pot lids. The cover is flat, the helmet is convex and hard. If you knock it, it will be like stone and iron. One year, a teenager came back from grandma's house with a pot helmet, and there was hail in the middle, all big eggs, which killed many chickens and sheep. Teenagers wear a pot helmet on their heads, which has the function of a helmet. He walked 10 miles without injury or fracture. Hard, but crisp, toothless old people especially like it, and the more you chew it, the more delicious it becomes.

The materials used are simple, if flour 10 kg, water 4 kg, alkaline flour 7 yuan, fermented flour can be 7 Liang in summer, 1.5 kg in winter and 1 kg in spring and autumn. The making method is also simple, but we should work hard to master the water temperature according to the season. First, make dough pieces, put them on the table and press them with wooden poles, press them hard, fold them evenly, then cut them into two pieces, add yeast and alkaline water respectively, press them again, and press them hard until people sweat, and the dough is smooth and moist, and cover them with a wet cloth.

From a sexual point of view, the cake block is divided into one kilogram of flour, rolled into a round cake with a diameter of seven inches and a thickness of about eight points, coated with a layer, turned three times and turned two times, and the skin is slightly bulging. In the Guokui store, the seller said that the steamed stuffed bun was not folded by hand, but cut with a knife. The knife is a long knife, and the cutting method is cut on an inclined plane, which is very graceful. Those who have been selling pot helmets have never been robbed by others. Knives make everything terrible, and pot helmets can also be used as shields at any time.

According to the legend of the village, Guo Kun was created by ancient soldiers. Absolutely.

9. Geto

Northern Shaanxi dialect is called Getuo, and Guanzhong is called Ma Shi and Monkey Er. Taking buckwheat flour as the material, the egg dough is kneaded on a clean straw hat for fine eating, and cut into thick slices for lazy eating. After the mutton soup is cooked, it stinks when poured into half a bowl.

You can't eat Getuo without mutton soup. There is a folk saying that "buckwheat noodles with mutton soup follow closely". Gerto is a kind of rice with rich nutrition. You can put anything delicious in the mutton soup, such as yellow flowers, fungus, tofu and chestnuts. This thing has a nature: the hotter it is, the better it smells. But eating too much will hurt your stomach, remember.

Pearl height 10

Pan cake, cake made with pan. Retort is brown, cake is brown with dates, retort bowl is small and thick porcelain, and glaze boat is brown.

There are four levels to make a glutinous rice cake: soaking rice, rice is glutinous rice, water is clear water, soaking for one day, soaking rice hearts, washing several times, removing foam and draining water. Two containers, first dates, then rice, one layer at a time, more than one layer, and finally capped with dates. Three fires work, the fire cooks for a long time, and the slow fire cooks until noon. Fourthly, adding water, namely adding warm water to the jujube rice in the retort to mix the jujube rice, and adding cold water into the cauldron from the air outlet to make the hot air generated in the cauldron rush into the retort.

Retort pouch is addictive. There was a writer who ran at 7 am, ate three bowls at the rice cake stall at 8 am, came back and closed the door until 4 pm. He has been writing books for several years, strong, dark and short-sighted.

What are the specialties in Shaanxi? 2 meters fat millet.

Mizhi county is rich in millet, named after rice juice is like fat. The water boiled by rice fat millet is also called peach blossom water, which has the reputation of "Beauty County". Rice-fat millet is not as expensive as delicacies, but it ranks first among whole grains. You can keep warm in winter and get rid of summer heat in summer. Especially suitable for lying-in women and people with bad stomach.

The porridge made of rice fat and millet is fragrant, soft and glutinous, sweet and delicious, and can be condensed into a bowl. After a while, you can uncover the three layers of oil skin. Millet porridge only needs to be chewed a few times before it can be swallowed. Golden color, sticky and fragrant.

Shaanxi peach

In summer, it's too hot to hide. If you stay in an air-conditioned room for too long, your immunity will decline. When you want to drink cold drinks to relieve summer heat, you'd better change the drinks full of pigments and additives into peaches. Peach skin is thin and tender, sweet as sugar, full of dangerous temptation to eat goods!

When eating peaches, I have to say that Shaanxi Dali peach is full of fruit, moving in color and rich in sweetness ~ Now, Shaanxi Dali peach is mature, and this kind of "flesh and blood made of water" makes you easily bite! A juicy and sweet peach, squeeze it and poke a hole. You can drink peach juice without a juicer.

Rugamo; Chinese hamburger

Speaking of Shaanxi cuisine, Chinese hamburger is also a household name. Among all kinds of Chinese steamed buns, my favorite is Chinese steamed buns with wax sauce, and Chinese steamed buns with preserved beef are also delicious. Chinese hamburger is a snack, which is the perfect combination of flour and meat.

Generally, Chinese hamburger has shortbread and real cake. I prefer shortbread, which is usually made on the spot. Only the shortbread sold now is crisp enough. If you sell well in advance, the cake is not crisp enough.

Add the prepared shortbread and the secret sauce made in the store, and then add the beef that has been cooked for more than ten hours. When you eat it in your mouth, all kinds of flavors linger in your mouth. Beef is crisp and refreshing, fat but not greasy, and the cake is crisp and delicious, with a little cheese flavor. Don't be too satisfied!

Fuping carving room

When it comes to persimmons, we have to talk about Fuping. In China, Fu Ping persimmon said second, but no one dared to say first. The best Fu Ping persimmon is soft and sweet, and you can see the crystal water when you tear open the pulp.

Fu Ping persimmon is loved by everyone for its sand, sweetness, softness and glutinous rice. Now it is exported to Japan, South Korea and the European Union, and has become a favorite dessert for many foreigners. From the appearance alone, Fu Ping persimmon is different.

Fu Ping persimmon, like a lovely peach with a top, looks very gratifying. This persimmon has thick pulp, less fiber and rich juice, so it can better highlight the original flavor and taste of persimmon. The cut is full of traffic! Crystal clear, as sweet as jelly, full of hearts!

What are the specialties in Shaanxi? 3 1, Xi 'an cold rice noodles.

Speaking of Xi 'an, you will think of Xi 'an's bean jelly. Cold rice noodles are the traditional pasta of Xi, which has a very long history. There are three kinds of cold rice noodles in Xi 'an, namely Qishan handmade noodles, Hanzhong spicy noodles and Qin Zhen rice noodles. Xi 'an cold rice noodles are made with exquisite workmanship, exquisite materials and strict workmanship. The cold rice noodles are sour and delicious, cool and soft, and can be eaten in all seasons.

2.biangbiang surface

Biangbiang noodle is a traditional food in Xi, which has a long history and is also called noodles. Select high-quality flour as the main raw material, which must be ground from Guanzhong wheat, then stretch it into wide noodles by traditional hand-made methods, then cook the noodles, and add seasonings such as soy sauce, vinegar and monosodium glutamate when eating.

Finally, it can be eaten with vegetable oil. It tastes spicy and delicious, sour and spicy, which helps to moisten and warm the stomach. A bowl of hot biangbiang noodles can meet the needs of a day.

3. Chinese hamburger

Chinese hamburger is the most traditional food in Xi, with a long history. It is said that it originated in the Spring and Autumn Period and the Warring States Period.

High-quality flour and pork belly are selected as the main raw materials, supplemented by salt, onion, ginger and other ingredients, and then refined by traditional production technology. Xi 'an's Chinese hamburger tastes salty and fragrant, with crispy skin and tender meat, and crispy cakes and more meat, which are cool but not greasy. It's called China Hamburger. In 20 16, Chinese hamburger was listed as the fifteenth batch of intangible cultural heritage in Shaanxi province.

4. Mutton bread pieces in soup

Mutton bread in soup is a traditional special food of Xi, which has a long history and is said to have originated in the Western Zhou Dynasty. The materials used in mutton buns are very particular. Choose high-quality mutton and flour as the main raw materials, with chopped green onion, vermicelli and other ingredients. Delicious taste, rich soup flavor, fragrant smell, endless aftertaste after eating, and the effect of warming the stomach. And was selected into the documentary "China on the Tip of the Tongue" on 20 12.

5, candied jujube cake

Pancake is a traditional snack in Xi, which has a very long history. Its cookware originated in the Western Zhou Dynasty and has a history of more than 3,000 years.

Selecting high-quality glutinous rice, adding red kidney beans and candied dates, and steaming. Finally, the glutinous rice cake has bright color, rich aroma, softness and sweetness, and mellow taste. If you go to Xi 'an, you must try this glutinous rice cake and this ancient food. It will definitely make you want to eat it again.