All parts of China have their own special cuisine, the following 5 Shaanxi classic cuisine, has long been popular throughout the country, but rarely will do it themselves, let's take a look at which 5 courses it is
Shaanxi Ankang: Fern powder skin
Snacks in the Ankang area are most famous in Hanyin. Hanyin's snacks are also most famous for "fern powder skin". It is better than "Hanzhong Rice Noodle Skin" and "Qinzhen Noodle Skin". Due to the remoteness of the land, the lack of celebrity tasting and the rendering of the literati makes it "hidden in the mountains unknown".
"Fern skin" is made from fern flour, a local mountain specialty. Hanyin is located in the center of the Qinba Mountains, the mountains are rich in wild ferns, its roots store a large amount of starch, the content of up to 40% to 76%, processed can be made into fern powder. Fern powder is delicate, waxy, pollution-free, nutrient-rich, and is a nourishing food, better than lotus flour.
Weinan, Shaanxi: Water milled wire
The water milled silk is made of pig ear as raw material, because the traditional famous dish of pig ear is opened, and the terrazzo-like flowers can be seen, so it is named. It is a famous Han snack in Dali County, Shaanxi Province, with a history of more than 200 years.
The ingredients for this dish are ordinary, but they are famous for their exquisite knife skills. To make this dish, the pork ear slices must be thin and finely cut, and the dish is as fine as hair, fluffy and transparent, crisp and smooth, sour and refreshing, with a unique flavor, which makes every diner amazed and the connoisseurs are amazed.
Hanzhong, Shaanxi: Fish in the water
Syrup water fish fish, Shaanxi snacks. The fish in the water is actually not like a fish, cool as a tadpole. The Shaanxi people's vernacular is called "toad bone bucket", which means small tadpole. There are generally two kinds of fish in the water: cornmeal and general white noodles, which can be eaten hot or cold, and the taste is very delicious.
The fish in the water is actually not like a fish, cool as a tadpole. Many outsiders do not know the practice, and the Qin people have jokers who boast that they have kneaded them one by one by hand, which makes outsiders marvel.
Hanzhong, Shaanxi: Han Mercury Shuttle
Han Mercury Shuttle, produced in the Hongshan Hilly Area of Nanzheng County, Hanzhong Region, Shaanxi, was created by Wang Guozhi, Zhong Jihong and others. It was developed in 1984 by Nanzheng County Silkworm Tea Fruit Development Company and passed the appraisal in 1986.
Han Mercury Suo takes the fine tea plants that grow in the clouds of the mountains as a resource, collects its tender and multi-millimeter bud leaves, and uses exquisite technology to select multi-millimeter buds and leaves as raw materials for refining and processing.
Shaanxi Ankang: Steaming pots
Ziyang steamed pot, which originated from Hanwang Town, Ziyang County, was first a vera dish when the Hanjiang porters stopped and gathered, and later developed into the final dish on the Chinese New Year's Eve reunion dinner.
The production of sub is quite exquisite, the raw materials must be whole chicken (native chicken), pig's trotters, lotus vegetables, red and white radish, yellow flowers, fungus, shiitake mushrooms, egg dumplings, water hair cuttlefish and other dried vegetables, seasoning oils such as fennel, grass fruit, cinnamon, peppercorns, dried peppers, salt, etc., with pots, steamed in a large pot, raw materials and spices into pots, the time can not be less than 4 hours. This dish is original, the soup is mellow and meaty, and the color and flavor are excellent. Ziyang steaming pot, the cost of materials, the length of time, the cumbersome procedure, the exquisite workmanship, a slight difference in the taste of the big catch, not the general region can do, it deserves to become the most distinctive Ziyang traditional dish.
These 5 dishes are shaanxi classic cuisine, which have long been popular all over the country, but they rarely make it themselves, how many have you eaten, and how many will you make? Welcome to leave a comment to share ~
Source: Rainbow Culture