When The Qin people eat, they can skip vegetables and not eat chicken, duck and fish meat, but they cannot be without spicy seeds.
The spicy peppers are very consistent with the strong character of the Shaanxi people.
Qin people are spicy, and their favorite food is the local spicy seed, also called Qin pepper, which is famous for its extreme spicyness.
When the peppers are ripe in the autumn, the eight-hundred-mile Qinchuan River, from east to west, the family wears the peppers into long strings, hangs them in front of the house, and becomes a scenery in the countryside of Guanzhong. Qin pepper is slender in shape, thick in fat and flesh, in the words of the common people: oil and gas are large, spicy and fragrant, the most suitable for drying into dried peppers, easy to dry, resistant to storage. And the color is dark red and translucent, very beautiful. Therefore, it is also the best choice for exporting chili peppers. In the international market, it is known as the "king of peppers".
Shaanxi people eat chili peppers differently from Sichuan people. Sichuan people are heavy spicy, and Sichuan's chili sauce is only hemp in the mouth of Shaanxi people. Shaanxi people are very particular about eating chili peppers. They first dried the red peppers plucked from the ground in the sun, then slowly simmered and dried them in a large pot with oil, then used stone grinding to grind the peppers into a fine powder, sifted the coarse ones with a sieve, and left the floury chili noodles, and then poured them with hot oil.
The key to the oil is the heat of the oil, overheating, the pepper noodles will burn paste, the spicy taste will decrease, and the bitter taste will appear; If the oil is not hot enough, the aroma performance of the pepper is insufficient. The mother-in-law and aunts in the rural areas of Shaanxi all have a unique skill, and they can do a very good job of pouring spicy seeds in oil.
Shaanxi people are not too particular about eating, a pinch of salt, a spoonful of vinegar, a green onion, a few cloves of garlic, you can send it, but you can not be less than a dish of oil and spicy seeds. There are many ways to eat spicy seeds in oil, such as mixing vegetables, mixing pasta, and making soups. The best way to eat is to make sticky noodles and sandwich buns. 365 days a year, eat every day, eat every meal, not tired. If you don't believe me, check out the dough stalls that can be found everywhere in the streets and alleys. Only to see the big girl, the little daughter-in-law, in the small bowl, the dough skin was red, and the face was red and sweaty, and only then did I eat at home.
Jia Pingwa wrote in "A Small Tale of Entering the River": "All five of us, all of us are Guanzhong Hanzi, who are fond of spicy seeds, and when we go out and go far, we must have a spicy bottle to carry with us." Indeed, guanzhong people go to other places and abroad, and most of the family members bring things, most of which are indispensable to a bottle of chili.
There is a folk song that says it well: "Eight hundred miles of Qin Chuan are dusty, and thirty million people are roaring in unison; Mix a bowl of sticky noodles with joy, no spicy pouts. This last sentence says that guanzhong people are spicy. It can be said that the Sichuan people are spicy in the mouth, and the Qin people are spicy in the heart, but they do not say it.
There are many traditional dishes with spicy flavors in Shaanxi cuisine, such as sour and spicy belly soup, sour and spicy fatty sausage, sour and spicy squid shreds, and sour and spicy pot basha sea cucumber, all cooked with chili peppers. The Shaanxi chef said that all we want is the aroma of chili peppers, which is spicy. Combining chili peppers with a variety of precious dishes to become a spicy dish, this is a skill of Shaanxi chefs. The dishes concocted in this way are often both expensive and popular, although not necessarily based on chili peppers, but named after chili peppers, which are famous for their spicy flavor.
(Source: Deyoulin Foods)