Qishan noodles are a delicacy that many people will never forget,
It is also the laurel of the Chinese famous noodle competition
It is also an "intangible cultural heritage"
But do you really "eat" cheeky noodles?
Cheeky noodles
Sào noodles are traditional noodles with specialties from Shaanxi Province, China.
The famous Xifu snack, with Baoji's Qishan Zhenzi noodles is the most authentic.
Sào noodles are a traditional noodle dish specialized in northwest China and have a very important position in the Guanzhong region. From weddings and funerals, New Year's festivals, children's full moons, the elderly's birthdays, greeting relatives and friends and other important occasions are inseparable.
According to Mr. Li Xinru, the face of the face originated from the "completion" ceremony of the corpse sacrifice system in the Zhou Dynasty. That is, first worship the gods and ancestral spirits, the rest is the turn of Junqing, and finally the average person, in the past to eat the remaining soup can not be poured out, but also have to return to the pot. That is, to take the meaning of the remaining word of the finished yu.
Qishan noodles are characterized by slender noodles, uniform thickness, fresh and fragrant noodles, oily and ruddy noodle soup, and thick and not greasy flavor. The local flavor of Qishan Zhenzi noodles is particularly strong, and it is known for its sour and spicy. Qishan noodles require a wide soup, that is, the soup is more noodles and less, and highlights the sour and spicy taste.
The noodles must be "sour and spicy" to eat, in order to meet the bold character of Guanzhong people, the ingredients and soup of the noodles are the essence of the whole noodles, how to make the meat, how much spicy seeds, how much soup to add, are exquisite.
peculiarity
The noodles are slender, the thickness is even, and the cheeks are fragrant,
The noodle soup is shiny and ruddy, and the flavor is thick and not greasy
Taste is the key to good food, and it is precisely because of its delicious taste that it is praised. Qishan Zhenzi noodles have nine characteristics of "thin, strong, light, fried, thin, wang, sour, spicy and fragrant".
Sour soup is the "essence" of Chishan noodles
Boiling sour soup is even more kung fu work
It is not easy to make the soup base sour, spicy and delicious.
In fact, Qishan people have two secret weapons in making sour soup - vinegar and oil spicy seeds.
Secret weapon - Qishan vinegar
The "soul" of Qishan's noodles is the cheek, and the essence of the cheek is vinegar.
Qishan handmade vinegar is generally made of the best pure grain crops, and is carefully brewed through multiple processes such as screening, washing, crushing, koji making, fermentation, aging, and vinegar production. As the "skeleton" of vinegar, the koji is made from peas and barley after more than 40 days of fermentation on three volt days.
The secret weapon - the oily spicy
"Oil spicy a dish", Shaanxi people's love for peppers has also reached a point where there is no way to add, eating noodles with peppers is delicious, so Qishan Noodles will have a layer of red oil spicy seeds.
Peppers are made of Qin peppers, which are bright red in color, spicy but not dry.
The "essence" of Chisun noodles
The Chishan noodle soup is soaked with fragrant pork, pomegranate-sized, crispy yellow diced tofu, diamond-shaped bright yellow egg cake pieces, orange-red and soft carrots and milky yellow sandy potato pieces, and a layer of finely sliced emerald green garlic seedlings floating on the soup. These are the essence of Qishan's noodles.
Qishan mushroom meat
The noodles are the "soul" of the noodles, and the main thing that is delicious is the noodles. The smell of the cheeks is the smell of the mother, and the strong smell of the cheeks always reminds the diners of the scene when they were young and waited for their mothers to wait for the lanterns during the New Year's Festival.
In the past, there was no refrigerator, meat was not easy to preserve, and it was impractical to eat fresh meat every day. Buy the pork belly, cut it into small pieces, stir-fry it in oil continuously, add soy sauce, five-spice powder, ginger, cooking wine and other condiments, until all the fat in the pork belly is fried, made into a cheek, sealed into a porcelain jar, the grease floats on it, and when it is cold, it forms a smooth oil skin, and the fried brown meat is firmly sealed underneath.
Side dishes
The side dishes of the cheek noodles pay attention to five colors: wood ear tofu means black and white, eggs symbolize wealth, carrots symbolize the red fire of the day, garlic seedlings represent vitality, and the five colors of red, yellow, green, white and black represent the beautiful blessings of Qishan people for life.
The "protagonist" of Qishan's cheeky face
The noodles are alkaline, rolled thin, compacted, and finely cut with a large knife, which tastes a bit like the thickened version of the Guangdong alkali water surface, which is particularly chewy.
Hand-rolled noodles are refreshing
Put the cooked noodles into a bowl and pour a spoonful of cheeks, sprinkle egg skin, leek segments, wood ear diced and other small ingredients, and finally pour in the sour soup to "slip and slip".
The day of the Qishan people begins with a bowl of cheek noodles.
However, not every bowl of noodles can be called "Chiyama noodles". A bowl of fragrant noodles is not only the brand of Qishan, but also a symbol of Qishan, just like its deep culture, which has been fragrant for a long time.
Information source: Qishan Hometown Group