What's delicious in Guanzhong?

Many friends have asked me two questions: What's interesting about the first level? Is there anything delicious in the second pass? There are many interesting places, and Baidu Google has searched a lot. But delicious food is very strange to many people. Guanzhong is rich in wheat, and pasta is particularly good. But out of Laoshan Mountain, everyone knows the delicious food in Guanzhong, while noodle restaurants in Shanxi and Lanzhou, my neighbors, are blooming everywhere, which makes me very puzzled. Well, I'm here to recommend some delicious food in Guanzhong.

Guanzhong is divided into Xifu and Dongfu, and the food I recommend is mainly Xifu. When it comes to Xifu cuisine, the first thing is noodles. Noodles can be said to be the staple food of Laoshan Mountain, which is equivalent to the status of our southern rice. There are many kinds of pasta in Guanzhong, including more than 50 kinds. This paper mainly introduces the common and unique noodles in Kansai Mansion. Friends who come to play must not miss these delicious dishes.

I. Lamian Noodles: Of all the aspects of Xifu, Lamian Noodles is undoubtedly ranked first. In the streets of Baoji, restaurants in Lamian Noodles can be seen everywhere. I once saw a local food forum and saw many people discussing which Lamian Noodles was delicious. Lamian Noodles's position can be imagined. Lamian Noodles, as its name implies, is a hand-pulled noodle, which is characterized by flexible tendons. Because it is pulled out by hand, the taste is particularly rich, the thick place is chewy and the thin place is smooth. Add fresh oil, spicy seeds and balsamic vinegar, and peel two new garlic, and the local people can cook a delicious meal and sweat their teeth.

Insert background knowledge first. Eating noodles in Guanzhong is usually accompanied by fresh garlic and noodle soup. No matter which noodle restaurant you enter, you can see a small dish of raw garlic on the table, and then the waiter will quickly bring you a bowl of noodle soup. The locals said it was the original soup. The original soup refers to the soup below, and the original dish refers to the noodles you just ate, which means that the noodle soup can help digestion. Anyway, do as the Romans do. You have to drink a bowl of noodle soup to order noodles. But I haven't got into the habit of eating raw garlic noodles, which is one of the gourmet series of Kansai Pavilion.

Let's talk about oiliness. One of the top ten monsters in Guanzhong, "Chili is a dish", which means oil and spicy. I remember reading a very interesting folk song before: the east wind of Qinchuan is mighty in 800 miles, and 30 million children sing Qinqiang in unison. Eating a bowl of mutton is full of joy, and there is no oily muttering.

The daily diet of Guanzhong people can not be separated from greasy and spicy food, and they can't eat well without pepper. In fact, spicy seed oil is very simple and temperature control is the key. It is made by grinding a dry pepper unique to Shaanxi into powder, adding some spices and white sesame seeds, and then pouring boiling vegetable oil to make it crackle. If you think that people in Guanzhong eat peppers badly, you are wrong. The peppers in Guanzhong are very fragrant, but not very spicy. Hunan people who really eat spicy food have to admit defeat.

Second, Qishan noodles with minced meat: Guanzhong pasta is full of heroic spirit and weight, and Qishan noodles with minced meat are rare and meticulous. Recently, the popular documentary "China on the Tip of the Tongue" specially introduced Qishan minced meat noodles. Qishan noodles with minced meat are famous for being thin, tough, shiny, fried, thin, delicious, sour, spicy and fragrant. Fine, hard and slippery means that the minced meat surface is slender, tough and slippery. Frying refers to the high temperature of soup. There is much more soup in minced meat noodles than noodles. Every time you eat this noodle, you have to eat four or five bowls to get full. It's not unusual for a Guanzhong man with a big appetite to eat twenty or thirty bowls at once. Wang refers to the large amount of hot oil in the soup. Sour, spicy and fragrant are the unique tastes of noodles with minced meat.

The soul of minced meat noodles lies in soup, and the key to making soup is minced meat noodles. After being introduced here, it is estimated that someone will ask what is shameful. Saozi is fried with diced pork ribs (1 cm in size), balsamic vinegar, Chili noodles and various spices. Stir-fried SAO Zi has less moisture and high acidity, and can be stored for a long time at room temperature. Saozi is also one of the common seasonings in many pasta dishes in Guanzhong. The noodles with minced meat in Guanzhong have a history of thousands of years. Many places in Guanzhong make noodles with minced meat, but Qishan area is the most authentic and exquisite. In the past, minced meat noodles were not eaten every day, and only played the leading role during the Chinese New Year or when weddings and funerals were held. Last Spring Festival, I went to visit relatives in the countryside. My host's family consisted of bowls of minced meat noodles except cold dishes.

Noodle: Noodle is very popular in summer. This is a kind of pasta with pulp as the soup base. Many friends will be curious about what plasma is. Mud is a kind of fermented acidic water. The traditional practice is to choose fresh vegetables with coarse fiber such as sherry red and radish tassel, wash them, blanch them with boiling water, and then put them into a clean pot with old slurry as the base material. When the weather is hot, it can be fermented and eaten in four or five days. The slurry has a natural slightly sour taste. Eating it in summer can not only stimulate appetite, but also contain a variety of beneficial enzymes, which can clear away heat and relieve summer heat and reduce fever. Guanzhong has a dry climate, and the land contains more saline and alkaline, so the acid and cool mud can neutralize the alkaline. Pasty noodles are generally rolled into thin and wide, with clean and refreshing taste and pulp.

Iv. BIANGBIANG face: BIANG (the second sound) is extremely complicated, and it is the word with the most strokes in China, with 52 paintings. I don't know which expert can type it out with a computer. Baidu plays Pinyin, which is one of the Chinese and Western food series-noodles. Insert a picture for everyone to see as it is.

BIANGBIANG is an onomatopoeic word. There are two common sayings about the origin of BIANGBIANG surface. One is the sound of BIANGBIANG on the chopping board when rolling noodles, and the other is the sound of BIANGBIANG when eating noodles. The word BIANG is so complicated to write. I remember a special nursery rhyme: One minute goes to heaven, two bays of the Yellow River, and the word opens wide. You twist me, you grow up, and there is a king horse. Next to Xinyu, there is a Ding Ding named Ma Ba, who can travel around Xianyang by car.

There is still so much stress and knowledge in eating noodles, which is the confidence of Guanzhong. After talking for so long, where is BIANGBIANG noodles? BIANGBNAG noodles not only have distinctive names, but also noodles. The head of the ten eccentrics in Guanzhong, "face like a belt", refers to the BIANGBIANG face. BIANGBIANG noodles are long, wide and thick, and shaped like a belt. Its English name is "Noodle kind", which is domineering. BIANGBIANG gluten is smooth, and eating in an old bowl is the most enjoyable. It is also very satiety-tolerant, so you can eat noodles with a small appetite.

Dip in water: Dip in water is an interesting way to eat noodles. Instant noodles are sold by root, one yuan each, and one is about once or twice. Then separate the noodles soaked in water from the soup. Don't forget to order dipping sauce when you buy noodles. I often eat tomatoes and eggs. When I eat them, I take out the long noodles from the big bowl and put them in the soup in the bowl. Smooth and elastic noodles taste delicious after being dipped in soup, just like people who don't eat much can eat three or two at a time. The most famous soaking place is Yangling. If you have the chance, you will go on a pilgrimage.

Film drawing: The film drawing is done by hand. Roll the dough into thin slices, then pull the dough into a small piece with a concave center by hand and put it into the pot to cook. Picked slices can be fried, eaten in soup or eaten cold. Compared with other surfaces, the operation is relatively simple.

According to legend, the 20th day of the first lunar month is the day when the goddess fills the sky. On this day, every household can't use a knife, or it will cut a big hole in the sky, which will lead to strong winds and heavy rain. Therefore, on this day, the rolling surface is not cut with a knife but pulled by hand. There is also a very interesting saying in Guanzhong that both men and women say that when the man comes for the first time, if the woman is satisfied, she will eat the noodles, indicating pandering. If you don't agree, come to the bowl and pull the slices, which makes the young man feel chilly. It seems that noodles are not eaten casually.

Summary: Having said so much, is my mouth watering an eye-opener? One side of the soil and water support one side. Laoshan eats noodles every day, and he eats them differently every day. It can be said that the noodles are completely finished. What I introduce here are only the most common kinds, and there are countless kinds, such as gluten cutting, hemp food, buckwheat noodles, flag flower noodles and so on. Even I, a southerner who didn't like noodles before, have been greedy since I came to Guanzhong. You can see the charm of Laoshan Mountain.

Besides noodles, another protagonist in Guanzhong is steamed buns.