As the saying goes: "The most beautiful thing in Qinling is Shangluo", the "beauty" here is not only the scenery of Shangluo, the beauty of thick culture, the beauty of literati rioters, and the beauty of Shangluo's special cuisine. Of course, before tasting the food, first use the text to take everyone to see where the scenery of Shangluo is beautiful, and after seeing enough scenery, we will directly taste the food!
1. Shangzhou big stew: a long history of young and old, special dishes too
"Shangzhou local beauty is too, the first famous food is stewed vegetables", this sentence is enough to prove the status of Shangzhou stew in the hearts of Shangluo people. This dish is an intangible cultural heritage. Not only in Shangluo folk everyone likes it very much, but also the Shangzhou risotto restaurants that can be seen everywhere in Shaanxi are enough to prove the recognition of this dish by outsiders. I am an authentic Hebei native, and I am also full of praise for Shangzhou risotto.
As the name suggests, Shangzhou large stew is first of all large, sufficient portions, and many dishes. Mix all the prepared ingredients together, put on the simplest spices and simmer, and you're done with stew. It sounds simple, but it's a lot of work to do.
To make stew, you must first color the pork braised pork, mainly red and white radish, with fried tofu pieces, fungus, plus braised meat slices, small crispy meatballs, small pieces of ribs, sweet potato noodles, plus cabbage leaves, green onion ginger pieces, a large pot to stew the radish until crisp and soft, and then simmer slowly, the aroma of the ingredients slowly stewed out, a handful of green onion flowers sprinkled on the surface, the meat aroma accompanied by the unique aroma of radish, mixed with a faint aroma of green onions, people salivate.
2. Shangzhi meat: fat and not greasy and mellow, four Hao food Zhishou like immortals.
Many people hear this name for the first time and are very curious about what is this "Shangzhi"? In fact, this Shangzhi is a bracken-like fern unique to the Shangluo region. There is also a legend about Shangzhi meat that is familiar in the local area.
According to legend, at the end of the Qin Dynasty and the beginning of the Han Dynasty, the world was in constant war, and there were four sages of Zhou, Wu, Cui, and Tang, who lived in seclusion in Shangshan, in the Shangshan Mountains, in order to avoid the Qin chaos, and then refused the invitation of the King of Han to enter the army, and in the old dead mountain, the Shangluo people respected him as "Shangshan Sihao", and the tomb of Sihao is still in Shangzhen, which is a scene of Shangluo. It is said that when Sihaogong interrupted cooking in the mountains, he often fed on a kind of purple mushroom. He truly loved it and wrote the famous "Caizhi Song", which was named "Shangzhi".
This dish is ruddy in color, soft and sticky in texture, fat but not greasy, the entrance can be melted, there is a strong Shangzhi flavor, from the perspective of the dish, Shangzhi meat is a bit like plum vegetable buckle meat, in fact, there is a big difference with plum vegetable buckle meat, in addition to the difference in methods, the biggest difference should be the cushion dish under the big meat.
3. Alfalfa powder tamales: Saihuachi produces alfalfa, and ladies only dare not move when they see it
Tamales made with alfalfa, tamales are Danfeng's famous Han snacks, sticky and fragrant, crisp and refreshing, fat and lean, red and white, tender but not surimi, rice flour oily, five-spiced. When eating, the aroma of alfalfa is stained, and the fragrance of alfalfa is mixed with the fragrance of meat, which is not a fragrance.
Choose the best pork rib meat with three layers of five flowers, braise it well, slice it, and spread the meat back to the bottom of the bowl; wash, cook the cold and dry alfalfa, cook it softly, cut it into sections, fry the wheat flour, add the right amount of sugar, salt, five-spice powder and other spices and mix well, spread it on the meat surface; steam it for 30 minutes and then buckle it into the plate, a plate of marinated taste buds, fragrant alfalfa powder steamed meat is ready, the top is a neatly arranged, golden and shiny meat slices, and the bottom is like a soft cushioned alfalfa, full of aroma, mouth-watering!
Shangluo cuisine "Alfalfa powder tamales"
4. Acorn cold powder: complex process mountain spring water, smooth tendon taste good
The village of SipoGaoyuan in Luonan County is made from the unique oak tree resources of the local area. The raw material of Terapo acorn cold powder is mature acorns, which are beaten into starch, made with spring water, and then made into cold powder. The finished product is smooth and tasty.
The consumption of acorns in historical records has already appeared in the Tang Dynasty, and Pi Rixiu's "Oak Grievances" (媪:ao, three voices) writes that "the acorns are ripe in autumn, scattered in hazelnuts ... Several exposures and several steamings, used as three winter grains. Acorn cold powder was originally used by the mountain people to fill their stomachs and hunger when food was scarce.
5. Zhen'an bacon fried powder skin: potato flour stall pancake fruit, skillful mother-in-law cooking skills
Bacon stir-fried powder skin is a traditional dish of Zhen'an, bacon is fragrant but not greasy, the powder skin is smooth and soft and refreshing, it is a delicacy with wine. The Chronicle of The Restoration of Zhen'an County contains the following words: "During the New Year's Festival, those whose families are slightly more generous will not slaughter pigs, marinate them with salt, and smoke them with smoke, that is, bacon." Zhen'an's bacon stir-fried powder skin is different from the bacon fried powder strip in restaurants and hotels, it is made of fine bacon and white potato powder.
The selected bacon, preferably pork belly, fat and lean, washed with warm water, cooked in an iron pot, cut into thin slices and set aside. Enlarge the potato powder in a bowl, put salt, water, a fresh egg, and stir into a paste.
Place the pan on the fire, make the powder paste into a coin-thick pink skin, cut it into diamond-shaped cubes and set aside. Put in a wok, put the bacon to roast, when the oil is drained, put the green onion, ginger slightly stir-fry, then put the green pepper, the skin stir-fry, when the pot put the garlic paste is good.
The dish is full of aroma, smooth and delicious, bacon brown red, pink skin white yellow, delicious color, rich nutrition, long aftertaste, is the first choice for entertaining guests. The thickness of the powder skin can also show the cooking skills of the housewife.
Carry forward the culture of Shaanxi cuisine and inherit culinary skills
In fact, these 5 traditional dishes of Shangluo are only part of the 12 bowls of Shangluo, and everyone is welcome to know about it