One of the four major flower Dan of Shaanxi snacks, Qinzhen Rice Peel

Mention of Shaanxi has to mention the cool skin, in Shaanxi southern Shaanxi, northern Shaanxi, Guanzhong have cool skin, but because the method, eating method, the use of ingredients are not exactly the same, because the four major Flower Dan known as Shaanxi Liangpi, that is, Qinzhen rice skin, sesame sauce stuffed skin, Hanzhong rice noodle skin, Hanshan rolling dough skin. And one of the four major Flower Dan, Qinzhen Mipi, because it is produced in Qinzhen, Xi'an Hu County, hence the name, also known as "Qinzhen Liangpi".

"The pot helmet of Qianzhou, the face of Qishan, the skin of Qinzhen around Chang'an" There is such a saying in Guanzhong folklore, and the "skin" in this is the rice skin of Qinzhen. In Qinzhen, Huxian County, every household is an expert in rice peel. As one of the "Four Great Flower Dan", Qinzhen Mipi was once a tribute that had been sealed by the emperor, during the Qin Shi Huang period, there was a farmer named Li XII in Qin Zhen, who made a bowl of rice peel for Qin Shi Huang to taste, and Qin Shi Huang ate the future Longyan Dayue, and set Qin Zhen Mi Pi as a tribute on the spot.

In Qinzhen, everyone can make rice peels, and the manufacturing is very exquisite from rice selection, grinding noodles, and pulp, steaming, and knives. The first choice for the manufacture of rice skin is to choose a kind of fresh rice produced locally in Qinzhen, followed by the scalding pulp, in the hot slurry in the use of 100 degrees Celsius of water scalding, the most important thing is the scalding pulp, the amount of water can not reach the hardness of the rice skin made out of too high, too much water to make the rice skin too sticky, can not reach the true taste of the cool skin, control the amount of water also to control the water temperature, in order to make the authentic "tendon, thin, fine, long" Qinzhen rice skin. When making fresh rice peels, a layer of vegetable oil is also applied to them, and the rice peels are also particularly exquisite, with a thickness of 1.3 mm and a width of 3 mm. Stir in red chili oil and seasoning water, it is smooth and tendonic, salty and sour, with a unique flavor on the tip of the tongue.