Hancheng Snacks

Mutton Noodles

Mutton Noodles originated in the Tang Dynasty. In addition to sheep, the Hancheng Mountain Area also produces buckwheat. Because buckwheat is suitable for growing in infertile soil and requires relatively extensive farming, sowing some buckwheat on some slopes in mountainous areas where there were few people in the past is a good way to plant more and gain less. With mutton and buckwheat produced, mutton glutinous rice has naturally developed into a famous local snack.

? The most critical process of making mutton glutinous rice noodles is the two processes, one is to make mutton dumplings and mutton oil spicy seeds, and the other is to press the glutinous rice dumplings.

Mutton Saozi is called "Ban Saozi" by Hancheng people. "Ban" is a processing technique for dishes in Shaanxi dialect. It is different from "fried". The method is to cut the mutton into eight parts. The square slices are first stir-fried over a high fire, then the special noodle sauce and Shiquan seasoning are added, and then simmered over a slow fire; the main seasoning of mutton oil chili is actually the old Shaanxi oil spicy chili. Put the chili noodles into the hot mutton oil, then put it in a basin to cool. The level of preparation of mutton fat chili is also an important factor in determining whether the mutton glutinous rice is delicious or not.

? The best way to make glutinous rice is to eat it and press it now. Old diners know that they must order "new noodle glutinous rice noodles". This new noodle does not refer to the glutinous rice noodles made from newly produced buckwheat, but It refers to the freshly pressed buckwheat noodles, because the freshly pressed buckwheat noodles have a particularly strong texture and taste slender, soft and refreshing. In order to increase the gluten, Hancheng people also add a special ingredient to the buckwheat noodles - a certain proportion of wormwood noodles. , Artemisia annua has a high crude fat content and a medium fiber content, so the color and taste of Korean glutinous rice cakes are obviously different from those from other places.

? Mutton glutinous rice stores or stalls usually have two pots, one pot of hot water and one pot of mutton dumpling soup. Rinse the fresh glutinous rice dumplings in cold water to remove the sticky juice, reheat them in a hot water pot, put them into a large bowl, then pour the hot sesame seed soup from another pot, add balsamic vinegar, and add some salty leek segments. , chopped green onion, and you’re ready to enjoy.

? The mutton glutinous rice noodles are slender and soft, with crispy and mellow sauce. The entrance is spicy and pleasant, the aftertaste is fragrant and meaningful, the fragrance is fresh and delicious, the oily fragrance is refreshing and not greasy. From a nutritional point of view, the properties of buckwheat are Mutton and spicy food are hot in nature. Hot and cold complement each other, and the yin and yang are balanced. It not only enjoys delicious food, but also has health-preserving effects. Therefore, mutton glutinous rice restaurants can be seen everywhere in Hancheng and have become the top local snacks.

Hancheng mutton paste pudding

A big old bowl of fine blue and white porcelain, hot paste pudding with red oil.

Mutton paste is a specialty food in Hancheng, and the operation process is really troublesome. The finest self-ground farm dough is neither soft nor hard. Roll it into a round shape by hand, then cut it into the size of a mouse pad, put it on the oily iron pancake pan, and bake it until it is six or seven degrees over a slow fire. When cooked, take it out, and then cut it into leek leaves as wide as cutting noodles. The hand-making of the paste is complete.

Put on the oil pan, pour in vegetable oil, put cooked mutton slices, both fat and lean, then put on good chili powder (the color and quality are very good), Sichuan pepper powder (produced in Hancheng) , salt, chopped green onion, garlic slices, coriander, stir for a while, immediately pour in aged vinegar, then pour enough boiling water for the number of people, wait until the pot turns red, then add the chopped paste , in 2 or 3 minutes, a pot of red-oiled mutton paste with a rich meaty aroma is ready!

Hancheng Wonton In Hancheng locality, Saozi Wonton is a famous food for entertaining distinguished guests. Wontons must be the first meal during festivals, marriages, birthdays for the elderly, housewarming, reception of distinguished guests, etc. The small wontons, which look like sitting Buddha, entrust people with their good wishes. The women in Hancheng are very ingenious, and they are even more meticulous in making wontons. Every New Year, festival, and wedding eve, people from across the street would greet each other early and help each other. Girls and daughters-in-law would gather around, rolling and wrapping. The owner of the family has the longest family, and the other family has the short family. Your mother-in-law, my husband’s family, The children were joking and joking, and soon there were piles of little wontons on the chopping board. Maybe a few marriages were made in the laughter. ? It is said that with 50 kilograms of flour, 30,000 to 50,000 wontons can be made out of such delicate and compact wontons. After kneading the small wontons, steam them in a drawer first, then spread them out on a large grate and let them cool. This way they won't go bad after being stored for a long time, and can even be stored for a whole winter. When eating, put it into boiling water to soften, pour it with carefully made sesame seeds, and a bowl of wontons, which symbolizes happiness and auspiciousness, is placed in front of relatives, friends and distinguished guests.

? Cheng Baoshan, the former director of the Hancheng Cultural Bureau, said: Wonton is a kind of pasta rich in cultural heritage. It has an irreplaceable position in the folk culture of Hancheng and is used on festive occasions and wishes. an indispensable and important role in all activities. The workmanship of Hancheng wontons is very fine. Due to different eating occasions, the shapes are slightly different, and the names are naturally different, but they all express the meaning of harmony and beauty. For example, when young men and women are engaged, the girl will give the young man lion wontons, hoping that her husband will be brave and strong; the young man will give the girl fish wontons, hoping that his wife will be as gentle as water. The most solemn thing is the bridge wontons that the mother-in-law eats for her new son-in-law, which means "the Cowherd and the Weaver Girl meet on the Magpie Bridge." The wonton stuffing must be white radish, because white radish is also called "radish", which is homophonic to the arrival of a daughter's husband, and also contains the meaning of good luck to the family. "Raipizi" expresses his hope that a happy child will be born next year.

? Singing love songs and joyful songs. Delicious wontons are often put to another use on the wedding day - becoming a prop for the bride's family to make trouble with the groom. After the groom and the groom who came to welcome the bride sat down at the Eight Immortals Table, the bride's relatives and friends entertained her warmly and quickly served bowls of steaming wontons. However, one of the bowls had a "mystery" hidden in it. It was specially made for the groom and the groom with " "Condiments" for the ravioli. The groom, who didn't know what was going on, quickly caught it and took a bite. He was immediately grinning from the salty or spicy taste (it turned out that the woman's chef had added more salt or pepper to the soup). At this time, the mother-in-law's family will ask knowingly: "What? Isn't the mother-in-law's wontons delicious?" The groom will say with a smile: "It's delicious." Then he bites the bullet and continues to eat. Of course, the experienced groomsmen will take the groom's bowl of wontons to pass the test for him, pretending to say something - "Why is there more meat in the groom's bowl of wontons than in ours? We worked so hard to accompany them." When he comes to welcome the bride, he might as well give it to me instead... and so on, and then take a few symbolic bites. In this way, the mother-in-law's family will stop eating: Forget it, don't eat it, and quickly give the groom and the groom another bowl... So, amidst the laughter and laughter, the beaming groom and the groom took everyone's best wishes and ate it. I had this bowl of wontons that I will never forget. Savoring the true meaning of Hancheng wontons, my ears couldn't help but echo the beautiful ballad that Cheng Baoshan casually recited:

Clear water, and white flour,

Roll it out Most of the cases are down.

Use a folding knife to cut left and right,

The dough becomes lotus petals.

You pinch one, I pinch three,

There are thousands of butterflies to pinch.

Line up in rows, line up,

Seeing that the wings are still flapping.

……?

Hancheng sesame seed cakes

Hancheng style sesame seed cakes are delicious and famous in Guanzhong. The cake is round in shape and the main ingredients are white flour, cooking oil, sesame seeds and seasonings. The method is meticulous. First, pull the mixed white noodles into a long flat strip, then add cooking oil and seasonings, then roll it into a circle, press sesame seeds in the center of the circle, put it into a special iron spatula, bake it with oil, and place it in the oven. Bake it next to the coke fire. Sesame sesame cakes have many layers, are yellow in color, crispy and delicious. People especially like to eat them hot or cold. ?

? People in Shaanxi call sesame cakes steamed buns (mo), telling a joke often told by tour guides in Xi'an: It's time to eat at noon. Do you want dumplings or steamed buns? People who don't understand Shaanxi dialect think "yes" You have to sleep or touch." Haha, are you kidding me?

? Northwest people like to eat pasta very much, and the varieties of steamed buns are ever-changing. In addition to the special Roujiamo white bun, which is crispy on the outside and soft on the inside, the steamed bun is The steamed buns are also specially made, because soaking the steamed buns is not soaking, but "cooking". Otherwise, how can the steamed buns absorb the essence of the mutton soup, remain firm and not mushy, be flexible and delicious, and keep the mutton soup fresh.

? Use good white flour for steamed buns, add yeast, water (a little), repeat several times to form a dough (very important), (because I don’t know how to make it, I can only talk about it roughly), let it wake up for a while , (I like the term "wake" very much, it seems to make Flour Baby the same as Sleeping Beauty) completely integrated with water. But don't let the dough ferment. Become a dead noodle bun. Then it is placed in the crotch of the cake and baked until it is cooked. There is a layer of white, sometimes a little burnt dough on the outside, and there are layers of core exuding the unique fragrance of wheat flour.

But remember, the steamed buns used to make steamed buns are actually considered raw and cannot be eaten as they may cause indigestion. It is common for outsiders to wrap up uneatable steamed buns and say they will eat them back at night. We will all try to persuade you that you can’t eat it without cooking it.

Hope it helps you. This is the delicacy of my hometown. I often dream about it? Haha