Eating in winter can keep warm,
Eating in the summer can cool off,
Spring eating can nourish,
Eating in autumn can be healthy,
Cool leather is suitable for all seasons!
Shaanxi's characteristic cold skin type snacks are popular all year round and are synonymous with Shaanxi cuisine. In terms of raw materials, Shaanxi's cool skin is divided into rice skin and dough skin. As the name suggests, the rice skin is made of rice, and the raw material is rice, so the taste is softer and stickier, and the taste is very good.
The Hanzhong region south of the Qinling Mountains is rich in rice peels. There is the Qinling Mountains as a barrier in the north, and the climate in Hanzhong is humid and the water source is abundant, which is suitable for the growth of rice. The raw materials for making rice skin are usually indica rice, aged rice is better, the production process is nothing more than soaking, refining, steaming, cooling, cutting strips, determining the soft and hard taste is the consistency of rice milk. The good rice skin is as soft as a towel and can be slid down the throat and into the stomach almost without chewing.
In addition to Hanzhong in southern Shaanxi, HuXian in Guanzhong, which is now the town of Qin in Enyi District, is also a place rich in rice peels. In the past, the Fenghe area, where Qinzhen is located, had abundant water, a mild climate, fertile soil, and abundant high-quality rice. The rice dough skins made from the rice refining produced here are known for their white and shiny color, thin and soft tendons, and flexible and refreshing taste.
It's both Mipi, what's the difference between the two?
Qinzhen Mipi, is in the vicinity of Xi'an, Huxian Qinzhen, here Mipi has a long history, is a very classic Mipi masterpiece!
Qinzhen rice skin production is very exquisite, from rice selection, milling powder to he pulp, Qinzhen rice skin technology production. Pot steaming are unique, so the skin produced has the characteristics of tendons, thin, thin, smooth, etc., coupled with qinzhen cool skin pepper oil production is extremely elaborate, seasoning selection of high-quality peppers, high-quality rapeseed oil and a variety of seasonings, pepper, pepper, fennel, more than a dozen kinds of secret spices are finely added to the oil, heated repeatedly on the fire, its color is bright, spicy and attractive, so the cool skin is red as fire, fragrant, sour and refreshing, and then accompanied by bean sprouts, celery yellow and green, it is a perfect match!
Many people drive tens of kilometers, just to taste the authentic Qinzhen rice skin, for Guanzhong for a hundred years of prestigious food, eat a bite will be unforgettable!
Look at this red tongtong special qinzhen rice skin spicy oil, it is simply a pleasure! When eating, it is generally a pinch of skin, dipped in red oil, very enjoyable!
And Hanzhong hot rice peel, not only is it eaten hot, the method and chili oil, taste, side dishes are completely different, it is completely two types of special cuisine.
Hanzhong hot rice skin, in the southern Shaanxi Hanzhong area is very mainstream, popular, in the South Zheng, Chenggu, Hanzhong area is very popular, everyone is used to call hot noodle skin. Basically a must-have for a local breakfast. Hot rice peel is said to have begun in the Qin and Han Dynasties, which is to soak the rice and grind it into rice milk, steam it into a thin skin, rub it with rapeseed oil while it is hot, cut into strips, and according to personal taste, add spices such as spicy seeds, monosodium glutamate, fine salt, vinegar, soy sauce, garlic paste, etc., and mix well to eat (local hot food, called hot noodle skin).
The hanzhong hot dough is characterized by soft stickiness and spicy, because it is made of rice, and the hot food is particularly soft and sticky. In terms of taste type, Hanzhong is close to Sichuan and Chongqing, so the spicy taste is the protagonist, and the pepper is a large piece of Qin pepper spicy seed selected, which is relatively rough and the oil temperature is relatively high, so the spicy oil produced is darker in color and more prominent in flavor. Some work the production of oil and spicy seeds, some boil unique seasoning water, some add other starches to rice milk to improve the taste, and the method of pursuing different flavors is not the same.
Hanzhong locals call the side dishes of various dough skins a special word, called "bottom mat". Blanched soybean sprouts, soil, radish shreds, etc. are placed at the bottom of the bowl, seasoned at the same time as the dough, and the crispness and soft sticky spicy collide on the tip of the tongue, making people even more addicted.
In Hanzhong, Chenggu Dough, Mianxian Dough, Xixiang Dough, Yangxian Dough, Zhenba Dough and other counties and districts have their own characteristics, representing different genres of Hanzhong dough, which greatly enriches the flavor of dough.
To sum up, the difference between Qinzhen Mipi and Hanzhong Remipi is mainly in the following points:
1. Taste
Hanzhong rice skin is softer, in Hanzhong dialect: Ran Jiaojiao drops incense, Qinzhen rice skin is slightly harder, the entrance is broken.
2. Width
Hanzhong rice peel cut a little wider (Mianxian chicken soup hot dough skin is directly the whole sheet, with chopsticks on the top of a few strokes, it is thrown into the soup bowl, in contrast, Qinzhen rice peel cut more fine, more regular.
Mianxian chicken soup hot dough skin
3. Hot and cold
Hanzhong rice peel generally eats hot, Qinzhen rice peel eats cold. This is the most important difference.
4. Seasoning
The seasoning of Qinzhen rice peel is more sour and spicy.
The spices of Hanzhong rice peel are more fragrant and spicy, and there is very little vinegar in the authentic Hanzhong rice peel.
5. Process
Qinzhen rice skin is more important to the production process of rice skin, and Hanzhong rice skin is more important to the production of spices, so in terms of the production process of rice skin, Qinzhen rice skin is complicated and more aesthetic.
6. Combination
Qinzhen rice skin and meat sandwich steamed bun, black rice porridge combination.
Hanzhong rice peel and walnut bun, vegetable tofu (peanut pulp) combination.
As one of the most popular snacks for foreign tourists, the figure of Shaanxi Liangpi has spread throughout many cities across the country, but the most authentic is, of course, the unique taste of Qinchuan in 800 miles.
Qinzhen rice peel, Hanzhong hot rice peel, Qishan rolling dough skin, and a variety of cool skins that are slightly different but similar across Shaanxi together constitute the taste memory of Shaanxi people, no matter where, the most missed, in addition to a bowl of burning noodles, is this "white, thin, light, soft, tendon, fragrant" cool skin.