I found a very interesting thing, Xi'an people love noodles, no less than the northeast people eat barbecue happy, here, most snacks can be related to noodles: biangbiang noodles, oil noodles, lamb steamed buns, water basin lamb (steamed buns), clear soup lamb (steamed buns), and even cold powder... It can also be steamed.
In Xi'an's Muslim Street, there is a traditional snack called "marinade cold powder", don't look at it as a bowl, but it combines almost all the heavy tastes in Xi'an snacks, cold, hot, sour, hemp, spicy, choking, and slippery.
Although it is a market snack, the process is indeed very exquisite, more than ten kinds of ingredients and spices, which one to put first, which one to put later are fixed:
Break the beaten buns, lay them on the bottom of the bowl piece by piece, and take a white and a black egg, the white is an ordinary egg, the black is a leather egg, all split in two from the middle and placed along the edge of the bowl.
The jade-like cool powder is chopped into strips, neatly stacked on top of the buns, and then spooned with a spoonful of hot marinade, one hot and one hot blended together.
Next up are the seasonings: salt, tahini, spicy seeds, minced garlic, mustard juice, vinegar, sesame oil.
The eating method is similar to the lamb steamed bun, can not be stirred and slackened, to stick to the edge of the digging, where to eat where to count, the first is the mustard, and then the cold powder of the cool powder, the marinade and spices mixed, spicy back to the acid, the complicated aroma fully penetrates into the bun.
Take another bite of the peeled egg, fresh and sticky, with salty and spicy, not feeling dry and greasy.
The most prosaic eggs have been hidden behind the scenes, and the only thing that can attract people's attention is the abrupt yolk in the bowl, crushed with a spoon against the edge of the bowl, scattered on the bun, and mixed into the brine.
When you enter it together, the sand is fragrant and soft, and the whole mouth seems to have opened a symphony, purring a large bowl of eating, full of stimulation.
The most important place for marinade cold powder is in the "playing marinade", the most basic method is to boil the five-spice powder mixed with water, beat the egg in boiling water, and finally add starch to outline it to make it thick, in addition, each store also has its own special "secret recipe", the taste is not the same, which is also based on the market.
Everyone's attitude towards it is divided into two extremes - either salivating, or taste like chewing wax, in fact, it is no wonder that it is difficult to take advantage of a hundred people, but how many people hate it, how many people will like it, which is also its uniqueness.
<h1>Accounts differ and opinions vary</h1>
It is also this wayward way of eating, so that the "marinade cold powder" quickly on the Internet fire, many foreign friends know that Xi'an has such a dark snack, and even some people come here specifically, just to eat a bowl.
On the other hand, in Xi'an, the "marinade cold powder" is much more low-key, it is not like lamb steamed buns, water basin lamb is familiar to people, only people in the surrounding areas know.
Some people even commented that this kind of little-known snack can be fired completely thanks to the blessing of the information age, which makes people feel very incredible.
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Earlier, the marinade cold powder is the summer agricultural busy season to eat, when the farmers go home not to say cook, even the time to eat is tight, just put a pot of brine in advance, cut some cold powder, and then sprinkle with simple seasonings, soak some hard steamed buns in the bowl, and pull it into the mouth, and a lunch will be solved.
My first impression of the marinade cold powder is the combination of tofu brain + cold skin, but the taste is much more complicated than the tofu brain, so many flavors are packed in the bowl, just like the history of this ancient city.
I believe that in addition to the "marinade cold powder", there is no second kind of snack that can be done.
This article is original by @light fat recipes, welcome to pay attention and take you along with long knowledge!