Wheat rice that has been passed down for thousands of years

"Wheat rice", pronounced "beautiful rice" by Shaanxi people, is made of wild vegetables or seasonal vegetables as the main ingredient and flour, which is a Shaanxi specialty dish of "also rice and vegetables". The Book of the Later Han Dynasty Feng Yi biography: "Guangwu burned clothes on the stove, and the different returned to wheat rice and shoulders." One of the Southern Song Dynasty Luyou's "Drama Village Residences": "The sun is long and the warblers are beautiful everywhere, and the wheat rice is fragrant." ”

The term "wheat rice" began to appear since wheat, the "outsider" who first entered China from the northwest region from West Asia five thousand years ago, when it generally referred to all the meals made from wheat. Before the common use of stone grinding, Chinese eat wheat, but eat "grain food". Such a primitive savage-like way of eating is so unpalatable that "wheat rice" was considered by the ancients to be "the food of savage farmers". At that time, the food "wheat rice" was regarded as a "cold door" and regarded as poverty. In the Han Dynasty, due to the widespread use of stone grinding, after the large-scale cultivation of wheat and the "flour" of stone grinding, people gradually broke away from the "wheat rice" of "grain food" like primitive wild people, and only then did they have the "wheat rice" in the sense of noodles today.

In the past, the "wheat rice" of "the food of the savage farmer" was extremely "inclusive" and "chonghe", and it was difficult to match in Chinese rice. Almost all edible plants, including wild vegetables, leaves, flower buds, vegetables, potatoes, etc., can be eaten steamed with flour. For example: water chestnut, gray ash, thorn, wild celery, artemisia, amaranth, alfalfa, elm leaves, elm money, locust flowers, artemisia annua, celery leaves, lettuce leaves, oil wheat vegetables, beans, potatoes, eggplants, radishes, etc., can be made into nutritious and delicious "wheat rice".