Chinese famous snacks: the origin of Qishan handmade noodles

Handmade noodles are a famous snack of Han nationality in Shaanxi, especially in Baoji, Xifu. Handmade noodles in Qishan, Baoji were recognized as a famous snack in China in 211.

Qishan people's method of rolling dough is extraordinary. In other places, rice dough and stuffed dough are made into paste and steamed in a special iron cage. Qishan's handmade noodles are first rolled into noodles, then steamed, and then cut into strips slightly wider than cold rice noodles. The eating method is basically the same as that of rice noodles. Different from rice noodles, the handmade noodles are hard in taste, high in toughness and strong. People around Baoji like to eat, and it is also very popular in Xi 'an in recent years.

Handmade noodles evolved from cold-washed noodles in the Tang Dynasty. It has the characteristics of somersault, softness, cool fragrance, sour and spicy taste, and is suitable for all seasons. It is one of the foods with ethnic flavor in northwest China. Its dough is famous for its excellent selection of materials, rigorous technology and exquisite seasoning, which is "white, thin, light, soft, strong and fragrant", cool and delicious. Nowadays, it is an important food in Guanxi Mansion.

Qishan rice noodles, formerly known as "Yujingfen", have something to do with the emperor. According to legend, during the Kangxi period of the Qing Dynasty, Wang Tongjiang, a native of Qishan, was brought back to his hometown from the Beijing Palace and taught art as a disciple. Alias "Niangpi", "Wheat Noodles" and so on. Nowadays, in the lives of folk people in Shaanxi, Qishan Handmade Noodles is the most authentic Handmade Noodles.

Making tips

Grinding spicy noodles

Take the dried red pepper of that year (the variety of which is the most fragrant with the local Yangjiao line pepper in Qishan), put it in a large iron pot and copy it with Chinese fire until the spicy taste and fragrance of chili pepper are fully distributed. When the chili pepper is bright red, pour it into a mill and grind it into Chili noodles with appropriate thickness for use.

Oil Spitter

Take 3-4 tablespoons or an appropriate amount of chili pepper noodles and put them in a magnetic or enameled chili pepper jar. Add a little salt and five-spice powder and stir well (some add more spices). Pour rapeseed oil into the pot, heat it to 1%, then turn off the fire and let it stand still until it doesn't emit lampblack. Pour it into the chili pepper jar for three times, and stir it evenly every time to avoid uneven oil splashing. Some places are burnt, while others are still raw.

Aroma

After pouring the oil, stir chili pepper until it doesn't bubble, pour a few drops of grain vinegar brewed from corn, wheat and sorghum in Qishan, and immediately stir chili pepper. It can be seen that chili pepper is boiling and bubbling again, and a fragrance is rising. I tried persimmon vinegar, apple vinegar, rice vinegar, Shanxi mature vinegar, and I was disappointed ... none of them tasted as good as Qishan local grain vinegar. Aroma-excited chili pepper is bright red and shiny, and smells it with a strong, slightly sour and mellow smell.

touch up

when chili pepper doesn't bubble, add a small amount of white sugar to chili pepper (some add honey

to roll the dough

... In the past, white sugar was very expensive for farmers, so the effect of using white sugar can't be said to be worse than that of honey, so it has its own characteristics), and stir it evenly, so that white sugar can make full use of the waste heat of chili pepper to dissolve in the oily spicy seeds. After polishing, the oil spice looks ruddy and thick in color, and chili pepper oil looks more viscous (it looks much stronger than the plain soup without sugar). At this time, the oily pepper has added a new feature because of the white sugar. For example, when mixing noodles, you will find that most of the chili pepper oil sticks to the noodles, which makes the noodles attractive in color, while there are not many chili pepper sticks to the bowl, which fully embodies the simple folk customs of ancient Shaanxi farmers who use good steel on the blade and never waste it.