What delicious specialties are there in Shaanxi?

What are the delicious specialties of Shaanxi?

What are the delicious specialties of Shaanxi? In real life, we all know that the staple food of Shaanxi people is pasta, and their diet will also be Because of the different regions, it is different from people in other regions. Let’s share with you some delicious specialties in Shaanxi. What are the delicious specialties of Shaanxi 1

1. Liangpi

It is a summer food, but it is sold in the cold weather. There are very few men who eat it, but more women, including young women. Especially, there are more women who are half-aged and MILFs.

Preparation method: Pour one pound of flour with two pounds of water in three batches. Mix it into a thick paste first, then add water and dilute it successively, add salt, and add alkali. The slurry can be pulled out with a spoon. Chopstick-thick strips are appropriate. Cover the cage with white gauze, pour the batter on it, and spread it into a half-thick, even thickness. Steam over high heat until the air is round, and it will be cooked in about six or seven minutes. Put the dough on the counter from the basket, apply a layer of vegetable oil on each piece of dough, stack it together and let it cool, then cut it into thin strips with a swing knife.

The seller does not need to weigh when selling. He pinches it with three fingers and fills the bowl three times. The portions of the bowls are equal, and there will be no missing one and no extra one. Add blanched mung bean sprouts, add salt, vinegar, and sesame paste, then pinch with three fingers, dip three or four strips in the chili oil basin and put them on the bowl. The white ones are green and white, the red ones are bright red, and the lips are not raised. Then your mouth will be filled with saliva.

Note: If you eat cold skin, don’t forget to bring a handkerchief, otherwise the rim of your mouth will be red after eating, which is harmful to your appearance.

2. Saozi noodles

Qishan is a county that is rich in wheat and is good at eating noodles. There are nine characters: tough, soft and light, sour and spicy, fried and fragrant. Tough, soft and light refers to the quality of the noodles, hot and sour refers to the quality of the seasoning, and fried and fragrant refers to the quality of the soup.

Qishan noodles seem to be easy, but it is not possible for ordinary people to achieve the authentic taste. There are many fake signs on the market. It is common to distinguish their authenticity by looking at the smell [left fire and right view] Fahe Just know how to roll noodles.

Saozi, pork, must be cut into pieces with the skin on, and minced instead of porridge. Heat the oil in a pan, add the minced ginger and seasoning noodles and stir-fry. After the water dries up, pour the vinegar into the pot until white smoke comes out. Then kill it with soy sauce, add water and cook. When the skin of the meat can be pinched, add salt and simmer until the meat is tender and scoop out. Roll the dough, add alkali to water, hydrate the dough, knead it into flocculation, form a ball, and plate it into a dough. Then rub it again, then rub it again, and repeat it endlessly. Then roll it out as thin as paper, cut it as finely as a thread, put it under boiling water and turn it like a lotus flower, put a nest of shredded silk into a bowl, pour the noodles over it, and eat the noodles without drinking the soup.

In Qishan, it is considered a woman's skill to be able to roll out long noodles, otherwise it will be regarded as a family shame. On the morning of the second day after marrying a daughter-in-law, there is a grand ceremony of rolling the noodles: after the guests are seated, the new daughter-in-law rolls the noodles herself to show her ability. Therefore, when her daughter was seven years old, her mother taught her skills, setting up a stool and using a rolling stick in front of the case.

3. Pork in Cold Cured Sauce and Roujiamo

It is not bacon. The bacon is salted, but cooked in soup. Soup, aged soup, made for one or two years, three or four generations, the older it is, the mellower and better the taste; cook, put the meat into the soup pot, skin side up, add Shaoxing wine, salt, rock sugar, green onions, ginger cubes, Anise, cinnamon, and strawberries are brought to a boil over high heat, then simmered over low heat until the water is rounded but not rippled.

Meat with bacon sauce can be eaten alone or with rice and wine. However, if you want to truly appreciate its flavor, it is best to eat it with hot white steamed buns freshly baked. This is the so-called "meat sandwich". Steamed bun". It’s a steamed bun with meat inside, but it’s called meat inside a steamed bun. In order to emphasize the beauty of the meat, the buyers ignored the language standards. The strange thing is that all the eaters recognized this obviously wrong name, which shows the power of the beauty of the meat.

Today’s urbanites dislike eating fat meat the most. In the butcher shop, people line up at the back door all day long to try to buy lean meat. However, this meat is fat but not greasy, and if it is thin, there is no residue. It is deeply loved by the eater. This is good, so in recent years there have been many operators in cities and towns, and shops can be seen everywhere in the streets and alleys.

A woman from Shanghai came to Xi'an and was on a diet to be slim. She hesitated in front of a shop for a long time, salivating but not daring to eat. The shopkeeper understood, chewed big, and her mouth was full of oil, and said: "My family I have been selling cured meat for three generations. I have been eating six meat buns every day for fifty years. You see, I am not fat and skinny." The woman visited 80 shops in a row and saw that all the sellers were capable. She believed it. The man's advertisement was accurate, so he opened his mouth.

4. Mutton soaked buns

Put the bones, mutton bones, or whole mutton bones into a pot of water and stew over high heat until foam begins to form after two hours. Leave the legacy behind.

Put in the old seasoning bag to add flavor, add the meat pieces, and replace with a new seasoning bag to add flavor. Cover with meat board. After that, the fire overflows and makes a bang bang sound. Then, it is stewed with a slow fire, and people can turn off the lights and fall asleep. When I woke up, the house was full of mellow fragrance, and the meat was rotten and the soup was thick, and its color was like milk. This method of preparing mutton.

Nine-tenths of flour, one-tenth of yeast. Mix, mix, knead. Make the steamed bun embryos two by two, in the shape of [left food and right 乇] [left food right 乇], [left food right 乇] shape. Bake it on the bottom of the saucepan to warm the wine. If the wine is not hot, open the saucepan. Place it flat on the palm of your hand. If you rub it on top, the palm of your hand will feel itchy. This is how to make steamed buns.

Diners, when they pay, they don’t open their mouths for food. They break off the buns with clean hands and break them into pieces like bees [Left on the left, moon on the right, leek on the right]. The first is to experience the fun of handicrafts, and the second is to meet friends and talk about arts and literature to increase business. How to break the buns, big, small, thick or thin, can fully show the temperament of the eater; the cook will divide the soup and dry soaking according to the shape of the buns. , water siege, cooking in various ways, using steamed buns to make soup, soup seasonings, strong fire to cook quickly, and serving bowls at the right time. After ten years of cooking, and being in the operating room, I know that every person who dines has a voice and appearance that are even more wonderful than those of Liuzhuang Mai's fortune teller.

There lived a man in Wuwei Lane, Xi'an, who lived to be seventy years old. Twenty years ago, I came here once a day to eat. I broke the buns into pieces and waited for them to be cooked. I bought three more buns and broke them into pieces. After eating one bowl, I took the broken buns back. Tomorrow, I will cook the broken buns and buy new ones. Repeatedly without interruption. When he was dying and breaking the buns, his family put the broken buns on the side of his head and put them into the coffin.

5. Spicy garlic and sheep blood

Pull the sheep over, put the white knife in, the red knife out, and pour the hot blood into the basin. Use a horsetail basket to filter out impurities, pour in the same amount of salt water, stir with a thin stick, and mix well. After it condenses into lumps, cut them into smaller pieces. Add boiling water to a pot and cook until the blood becomes as solid as soft tofu. Drain out. It is brownish red and slightly salty when licked by the tongue. At this point, the sheep blood is prepared and can be soaked in a basin of clean water for later use.

In the early morning or evening, food stalls are set up in alleys and streets. The decorations are very simple, with a wooden stand on which are various bowls and bowls, respectively placing salt, sauce, vinegar, garlic water, and oil. Spicy pepper, sesame oil. Next to the wooden frame is a stove. There is a pot on the stove. The water is boiling but not boiling. What is boiled in the pot is sheep's blood cut into small cubes. The sheep's blood is scooped into the bowl, but there is not a lot of soup. You can add various seasonings and eat it: the fresh and tender soup of sheep's blood is spicy, choking, and salty, and the aroma of pepper and cumin is tangy.

There was a man in Xianyang who had everything but money. Or he had nothing but was sick. The illness is not serious, and I often catch colds when I am weak. Traditional Chinese medicine advises: Drink half a bowl of ginseng soup every day, and the cold will be eradicated after half a month. The man patted his wallet and laughed it off. The seller of spicy garlic sheep blood said: Buy sheep bones, smash them and make soup and drink a bowl every morning; then eat a bowl of sheep blood every night. The symptoms continued morning and night, and the disease was cured after one month.

6. Persimmons are mushy

Lintong has fire crystal persimmons, which are as hot as fire, as bright as crystals, with fine flesh and no hard core. When you eat, you think about two people; when you are full, you think about the whole family. But the season is limited and it is difficult to bring, so persimmons were born. Peel the skin and stems of the persimmons, stir them into a paste in a basin, and add flour to make the persimmon batter. Use an iron sheet to make a handbag, with the outer concave and middle convex edge two centimeters high. Use a hand shovel to spread the batter into the hand, put it into the oil pan together, and fry; the batter is cooked until 50%, take off the hand and float, turn over, and fry; do this several times and the fire color will be even on both sides, and then it is ready to eat.

However, many buyers can’t bear to eat it. The color is too golden and cute.

The fried dumplings made by Lintong people are the best. There are always people crowding in front of the oil pan, and there is a bachelor who just doesn’t want to buy it.

7. Pots of Camellia oleifera

Late at night, there is a light in the alleys of the town, slowly coming, that is selling pots of Camellia oleifera. Most of the sellers were old men. They wore a felt hat in winter and a cattail leaf fan on their trousers in summer. They shouted loudly, making the sound stop the moving clouds.

The so-called oil tea is made by adding flour and seasoning noodles to cold water and stirring them into a thick paste. Slowly pour it into a pot of boiling water and stir it until it is even and without lumps. Then add almonds, sesame seeds and indica rice, and cook it while stirring over low heat. Then add soy sauce, salt, pepper, and MSG, and cook over low heat while stirring. Use full stirring power until the color turns yellow, the camellia oleifera thickens, and there are traces of cracks on the surface.

The so-called kettle is a large kettle with a handle and a long spout. In order to keep warm, it is wrapped in a cotton cover, like a kettle. Especially in winter, it is bloated and bloated. When placed there, the old man looks like a standing pot, and the pot looks like a squatting old man.

At night, there are people watching theaters, dancing, and having trysts, so pots of oil tea become the best midnight snack.

But the old man shouted: "Hot oil tea! Hot oil tea!" The oil tea poured into the bowl was already cold.

8. Qianxian Guokui

One of the eight weirdos in Guanzhong: baked buns look like pot lids. The cover is flat, and the helmet is convex and hard. When knocked, it bangs like stone or iron. One year, a young man brought a pot helmet back from his grandmother's house. On the way, there was a hailstorm, which was as big as an egg and killed many chickens and sheep. The young man carried a pot helmet on his head, which functioned as a safety helmet. He walked ten miles without any injuries or broken buns. It is hard but crispy when eaten. It is especially loved by the old people without teeth. The more they chew it, the more it tastes.

The ingredients are simple, if there are ten kilograms of flour, four kilograms of water, seven kilograms of alkaline flour, seven taels of yeast flour in summer, half a kilogram in winter, and one kilogram in spring and autumn. The preparation method is also simple, but it requires hard work and controlling the water temperature according to the season. First, mix the dough into dough pieces, put them under the table and press them with a wooden pole, press them hard, fold them while pressing them, press them evenly, and pour them into a plate, and then cut them into two pieces. Add fermented flour and alkaline water respectively and press again, and press harder until you are sweating profusely and the dough is shiny and moist. Cover it with a damp cloth and make a tight plate.

Divide the dough into dough weighing one kilogram each, roll it out into a round cake with a diameter of seven inches and a thickness of about eight minutes, pancake it, turn it three times and then it will be cooked. . In Guokui Shop, the seller said that the steamed buns are not folded by hand, but cut with a knife. The knife is a long-leaf saber, and the cutting is done on a bevel, which shows everyone's style. Those who sell pot helmets have never been robbed by others. The knives make all bad guys intimidated, and the pot helmets can be used as shields at any time.

According to rural legend, the pot helmet was created by ancient soldiers. Extremely yes.

9. Getuo

Getuo, in northern Shaanxi language, is called Ma Shi and monkey's ear in Guanzhong. Using buckwheat noodles as the material, pinch the egg-shaped dough and knead it on a clean straw hat to eat it. Cut it into thick pieces and knead it with your hands to eat it in a lazy way. Boil Ge Tuo, fill half a bowl with it dry, and pour mutton soup to make Ge Tuo with mutton flavor.

Eating Getuo is inseparable from mutton soup. There is a line in the folk song "Buckwheat noodles and Getuo mutton soup, keep up with it." Getuo is a kind of rich rice. You can put any good things in the mutton soup, such as yellow flowers, fungus, tofu and chestnuts. This thing has a certain quality: the more it is left, the hotter and more fragrant it becomes. But eating too much will hurt your stomach, so remember.

10. Zeng cake

Zeng cake is a cake made with a steamer. The steamer is brown, the cakes and jujubes are also brown, the steamer bowl is small and made of coarse porcelain, and the glaze boat is brown. When you eat it, the color is pleasing to the eye, harmonious and peaceful.

Making rice steamer cakes involves four steps: soak the rice, which is glutinous rice, and the water is clean water. Soak for a while, soak the rice core, wash it several times, remove the floating foam, and drain the water. When assembling the steamer, first put the dates, then the rice, one layer at a time, more layers than each other, and finally top with the dates.

Three fire skills: cook on high fire for half a day, and on slow fire for another long time. Fourth, add water. One is to add warm water to the dates and rice in the steamer to make the dates and rice blend. The second is to add cold water to the large pot from the vent to generate hot air in the pot and rush into the steamer. Eating steamed cakes is addictive. There is a writer who goes for a jog at seven in the morning, eats three bowls of rice cakes at a steamer cake stall at eight, then closes his door to write until four in the afternoon. He has been doing this for several years, and has been writing books for ten years. He is strong, has dark eyes, and is not nearsighted. What are the delicious specialties of Shaanxi 2

What are the specialties of Shaanxi

1. Shaanxi peasant paintings

Shaanxi peasant paintings are a kind of painting born in the hands of farmers The artwork combines paper-cutting, murals, New Year pictures, embroidery and other folk arts. The colors are bright red and green, the composition is full and simple, the style is simple and rough, and the contents of the paintings are mostly characters, animals, flowers and birds, etc.

2. Imitation of Tang Sancai

Tang Sancai is a pottery popular in the Tang Dynasty. It has a long history, beautiful shape and bright color. Xi'an Art Ceramics Factory, Qianxian Arts and Crafts Factory, etc. used superb skills to imitate Tang Sancai. Many of the shapes are lifelike and the craftsmanship is exquisite, almost to the point of replicating the real ones.

3. Pine flowers turn into eggs

"Bian eggs" are preserved eggs. Xixiang Songhua Egg is named after the egg white skin that looks like a shadow of pine and cypress leaves. It has a history of more than 100 years. The production technology is unique and has a unique flavor. The texture of the finished product is transparent, with crystal pine flowers, suitable softness and hardness, fragrant but not greasy.

4. Painted clay sculpture

Fengxiang colored sculpture is a kind of folk arts and crafts. Most of the clay sculptures have hollow round bodies, and there are also relief-style pendants. They are not only children's favorite toys, but also Shaanxi tourist souvenirs. It is characterized by rich and full shapes, vivid and humorous images, romantic outlines, full of exaggerated imagination, strong decorative meaning, "the beauty lies between similarity and dissimilarity", and has the artistic charm of "as intoxicating as mellow wine".

5. Dali Peanuts

Dali Peanuts are a famous specialty of Shaanxi Province and are mainly produced in Dali County in the eastern part of the Guanzhong Plain of Shaanxi Province. It is famous for its large pods, plump seeds, white peel, bright color, crispy and delicious taste, high oil yield, rich nutrition, easy storage and excellent quality. It is comparable to the nationally famous Shandong peanuts and Zhengzhou peanuts, and is an important domestic and export commodity in Shaanxi.

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Shaanxi (Shaanxi), referred to as "Shaanxi" or "Qin", is one of the provincial administrative units in China, with the provincial capital Xi'an. Located in the hinterland of the northwest inland, it borders Shanxi and Henan to the east, Ningxia and Gansu to the west, Sichuan, Chongqing, and Hubei to the south, and Inner Mongolia to the north. It spans the middle of the two major river basins of the Yellow River and the Yangtze River, with a total area of ??205,800 square kilometers.

Shaanxi is located between 105°29′-111°15′ east longitude and 31°42′-39°35′ north latitude. In terms of natural division, the Qinling Mountains-Huaihe River line spans the north and the south. It is the origin of the People's Republic of China and the location of the National Time Service Center of the Chinese Academy of Sciences.

Shaanxi has a long history and is an important birthplace of Chinese civilization. In ancient times, it was Yongzhou and Liangzhou. It was the hometown of Emperor Yan and the burial place of Huangdi. Shaanxi has been the place where emperors established their capitals since ancient times. Four of the nine unified dynasties (Qin, Western Han, Sui, and Tang) established their capitals in Xi'an (Xianyang), leaving behind a total of 79 imperial tombs, which is known as the "Oriental" pyramid". What are the delicious specialties of Shaanxi 3

What are the specialties of Shaanxi that are good to bring?

Famous wines: Xifeng, Dukang, Taibai, Qinchuan Daqu

Famous teas: Wuzi Xianhao, Ziyang Maojian, Hanshui Yinsuo, Qinba Wuhao, Shangnan Quanming, Dingjun Mingmei, Shaanqing, Sanliya Maojian, Wuzi Cuibai

Snack packaged food

Packaged convenience foods: cured beef, cured mutton, cured donkey meat, Xixiang beef jerky, Huanggui persimmon cake, Yan'an oil cake, saozi meat, spicy pepper, Qiongguo candy, soft crispy cake, crystal cake , Sanyuan smoked chicken, spiced donkey meat, Qinchuan beef, spiced pig's trotters, northern Shaanxi goat meat, instant noodles, mung bean cake, stone cake, Huanggui thick wine, Tongguan sauce bamboo shoots, crystal cake, mung bean cake.

Dried goods specialties

Zanthoxylum bungeanum, Qin pepper, Yangxian fragrant rice, Yangxian black rice, various beans in northern Shaanxi (red adzuki beans, double green beans, mung beans, cowpeas, peas, Kidney beans, lentils, etc.), northern Shaanxi millet, four-color rice (red fragrant rice, sorghum rice, black fragrant rice, fragrant grain rice), southern Shaanxi bacon, gastrodia elata, eucommia musk, beef hand ginseng, Magnolia officinalis, bezoar, Shayuanzi , white fungus, buckwheat balsamic vinegar, potato vermicelli, pumpkin seeds.

Specialty dried fruits

Apples, kiwis, Lintong pomegranates, Shangluo walnuts, southern Shaanxi chestnuts, fire crystal persimmons, northern Shaanxi red dates, mountain apricots, and ginkgo;

Various dried fruits such as: dried kiwi, apricot meat, persimmon, etc.

Shaanxi Liangpi: Xiqi Liangpi, Qinzhen Liangpi, Qinzong Liangpi, Sesame Liangpi, Qinzhen Liangpi, Hanzhong Liangpi, Qishan Noodles , gluten cold skin;

Mutton steamed buns: Lao Sun's mutton steamed buns.

Pastries:

Junjun mung bean cake, Lao Guojia peanut cake, Laofang walnut cake, crystal cake, honey three knives, Qiongguo candy, Red date soft cake, persimmon soft cake, pomegranate soft cake, dried kiwi fruit, eight-treasure candied date steamer cake, Jinnan jujube peach kernel;

Qiongguo candy series:

Fuhong Liuqubai Sesame Qiongguo Candy, Fuhong Liuqu Black Sesame Qiongguo Candy, Luyin Liuqu Qiongguo Candy, Luyin Liuqu Qiongguo Candy, Luyin Liuqu Qiongguo Candy;

Shortcake series: Red star soft crispy cake, multi-flag crystal cake, Miyuan polygonum flower candy, Qinpinxuan mung bean cake, Qinpinxuan walnut cake, Qinpinxuan chestnut cake, Qinpinxuan dragon beard cake, Qinglongjiang rice, Bangbang steamed bun;

Melon seeds series : Small fragrant pumpkin seeds, Lao Yanjia pumpkin seeds, Lao Yanjia black pumpkin seeds, Golden Pigeon multi-flavor sunflower seeds, Golden Pigeon multi-flavor watermelon seeds, Lao Anjia fried watermelon seeds, Lao Anjia pumpkin seeds, Feng Jinping multi-flavor sunflower seeds;

Red dates in northern Shaanxi: dog-head dates, candied dates, Jun dates, Hetan dates, drawn dates, golden dates;

Walnuts: amber walnut kernels, northern Guyu Shangluo walnuts, Luyin Shangluo walnuts, Luyin Shangluo thin-skinned walnuts, salt and pepper walnuts, Northern Guyu walnuts, Northern Guyu walnuts, Northern Guyu walnuts, Jiajin walnut kernels, Shangluo walnut kernels;

Sweet potato series: original purple sweet potato, original sweet potato;