Let’s talk about the ranking of those not-so-delicious Pucheng snacks

“Food is the most important thing for the people.” With the rise of the concept of pursuing green food, authentic and traditional food is becoming more and more popular among people. Nowadays, in Pucheng, traditional snacks have become an industry, and there are many shops selling snacks along the streets. It is famous in Weinan for its unique flavor, wide variety and long history.

Rapter head steamed bun

Pucheng rafter head steamed bun is named after its shape like rafter head. It has a production history of at least 200 years. Pucheng rafter steamed buns are made from high-quality wheat from Weibei and the unique water quality of Luobin. They have the characteristics of white skin, crispy outside and tender inside, not cracked for several days, rich in nutrients, and sweet and filling mouth. Its production method is unique. No alkali is used when steaming the buns. The fermentation level is strict and the dough needs to be kneaded repeatedly. Therefore, the rafter-head steamed buns are crispy on the inside and shiny on the outside. They contain less water, are easy to carry, and can be stored for a long time. Therefore, it has become a must-have delicacy for people to entertain guests at banquets, give gifts to relatives and friends, and travel.

When making rafter-head steamed buns, the kneading and squeezing of the dough is very important. It is said that before kneading and shaping, a pole needs to be pressed eight times. The big pole is pressed, and the small pole is pressed again. There is a hole in the wall next to the chopping board, which is specially used to support the dough pressing bar. When pressing the bar, the person sits outside and squeezes the dough with all his strength, over and over again, until it is soft and smooth, with no gaps left. When it is ready, it can be rolled into long strips and cut into cone-shaped buns. Then, with the big end facing down, place it on the hot kang and cover it with a quilt. When it is half of the height of the original body, turn the small end down and continue to make it. , turn into a cylinder, put it in a cage, and steam it over high heat, so that a pot of fragrant rafter buns can be released from the cage.

Even if the Pucheng rafter steamed buns are eaten without vegetables, they are chewy, comfortable and delicious. If it can be paired with Babao spicy rice as a side dish, it will be even more beautiful. It will be so beautiful. It’s so enjoyable!

Babao spicy food

Babao spicy food is the most traditional dish in Pucheng. Saying it is eight treasures is nothing more than a general term for many raw materials. It does not necessarily have to be eight raw materials, it can be more or less. But there are three things that are essential, one is chili noodles, the other is diced pickles, and the third is diced pork. One spicy, two salty and three spices are the foundation of Babao spicy food. Of course, since it is Babao spicy food, it is not so monotonous. Generally, local materials are used, or other raw materials are added due to different seasons, such as soybeans, diced carrots, diced lotus root, and garlic sprouts. If the conditions are better, There will also be magnolia slices and even bamboo shoots, etc. In short, the vegetables used are relatively crispy and raw. If you put these things in, you can really count eight of them. The colors are red, green, white, yellow, and black. It is really lively and beautiful, and the taste will be "rich and colorful".

Stir-frying Babao spicy seeds is a seemingly simple task, but there are a lot of things to pay attention to in order to make it well and authentically. The first is the selection of ingredients. The chili noodles must be processed from the best Qin peppers. It is best if the farmers select, dry, roast and grind them by hand. Such chili noodles are very clean and pure and will not be adulterated because they are made on the kang. A little oil is added during the process, so the chili noodles themselves are spicy and fragrant. In addition, choose pork belly that is both fat and thin. If it is too thin, the dish will taste bad, and if it is too fat, the dish will be greasy. As for pickles, you must choose kohlrabi, commonly known as mustard. These three items are present, and other vegetables such as carrots, lotus root, garlic sprouts, soybeans, etc. can be randomly determined according to subjective needs and objective conditions. In short, they should be crispy and chewy. The second is frying, the oil should be moderate, not too much or too little. Put the meat first, then the vegetables, and then sprinkle the chili noodles. Stir-fry over high heat and control the heat, especially if you add a lot of chili noodles, it will be burnt and bitter if it is overheated.

Diruan buns

Diruan is also known as Diruan fungus, Dijianpi, Diticai and Dipi fungus. It grows on cool, moist slopes and beside rivers. It has good color, taste, shape and taste. It is as crisp as fungus, but more tender than fungus; as soft as vermicelli, but crisper than vermicelli, moist but not stagnant, slippery but not greasy, and has a unique refreshing feeling. There are many ways to eat it, such as stir-fried, cold, boiled, stewed, soup, etc. Soft buns are made with slightly soft ground, tofu (harder), vermicelli, a little green onion, all chopped, seasoned salt, pepper powder, oil and so on! Pucheng, Shaanxi Province is famous for its snacks, especially the soft buns, which are delicious in color and flavor, and are unique in Pucheng.

Red Sweet Potato Noodles

Red Sweet Potato Noodles (euphemistically called Steel Wire Noodles) is a lingering memory of old Pucheng people. Especially in the 1960s and 1970s, the yield of sweet potatoes was high and it almost became people's daily staple food, and it was indispensable for every meal. So the people processed sweet potatoes in various ways, such as "sweet potato noodles", "sweet potato steamed rice", etc. The most noteworthy one is the "饸饹" made from sweet potato noodles.

The specific method of making sweet potato noodles is as follows: add water to the sweet potato noodles and knead them into a very soft dough, which is just soft enough to be shaped into a steamed bun shape by hand and placed on the basket. Steam over high heat until almost cooked, take off the pot, dip your hands in cold water, quickly take a steamed bun and stuff it into the round hole of the glutinous rice bed, grab one end of the wooden stick and push the piston down hard, and the sweet potato flour steamed bun will turn into a strip. Strips of glutinous rice cakes fell down one after another. The pressed glutinous rice noodles are like noodles and can be eaten hot or cold. It is usually eaten cold in summer, with refined salt, balsamic vinegar, mustard, garlic juice, sesame paste and red oil chili peppers added. It is fragrant and refreshing, and can relieve summer heat. In winter, it is mostly eaten hot, with dishes made from freshly cut leeks and shredded pork poured over the glutinous rice dumplings. Sweet potato noodles, lightly stir-fried. It tastes delicious and has an endless aftertaste.

Noodles

Noodles are a very inconspicuous food.

The production method is to use wheat flour as the main ingredient, mix with shredded tofu, shredded fungus, shredded vermicelli and other ordinary vegetables, put them all into a basin, add salt, monosodium glutamate, garlic slices and other seasonings, After boiling water until half-cooked, add the oily chili seeds, stir evenly, and steam in a basket until the finished product becomes a thick paste. When eating spicy noodles, it is often used to soak steamed buns. It is the simplest side dish food. It can be compared to the spicy spicy soup sold on the street.

Noodles and spicy noodles are actually a way of eating that the common people came up with during the hard and difficult years of poverty. It should be said that it is a way of eating that they have no choice but to do. In the "temporarily difficult period" of the late 1960s and early 1970s, such "spicy noodles" were quite popular in the vast rural areas. After the reform and opening up, it disappeared for a while. At the end of the last century and the beginning of this century, suddenly, it appeared quietly. At first among the people, on the dining tables of ordinary people's homes, and later in a grand manner, it walked into some hotels and restaurants in the county, and walked into the banquets hosted by some distinguished figures to entertain distinguished guests. . In the past year or two, all hotels in Pucheng County have been serving spicy noodles like this to guests every day, and many individual guests have also requested it. People’s reactions are: it’s tasty, interesting and delicious.

Golden Thread Oil Tower

Golden Thread Oil Tower is a traditional and valuable snack. Its layers are thin, loose and not greasy, and its shape is "like a golden thread when lifted up, and like a pine cone when lowered", hence its name. According to legend, it started in the Tang Dynasty and was originally called "Youtai". It was improved in the Qing Dynasty. The raw materials such as high-quality flour and lard were used to increase the layers of the oil cake, change the cake shape to a tower shape, and change the baking to steaming. The name It was also changed from "Oil Collapse" to "Golden Line Oil Tower", which became the most beautiful point. When the oil tower is steamed and placed in the basket for consumption, lightly fold and fluff it with your hands, place it on a plate, and serve it with scallions, sweet noodle sauce, etc., which has a unique flavor.

There are many specialty snacks in Pucheng, such as sweet potato sweet rice, mutton in water basin, etc. Some of them have not even entered the restaurants, but are just spread among the people. I sincerely wish that Pucheng’s snacks will be successful. It can go further and further, allowing people from all over the world to taste Weinan’s special delicacies.