Shaanxi traditional food brand, Qianzhou. Traditional flavor foods - helmet pot, noodles, tofu brain, steamed pastry.
"Qianzhou pot helmet". According to legend, when Qianling was built, thousands of migrant workers used their own helmets to make dough cakes in order to solve their living problems. Everyone feels that this kind of branding is convenient, the steamed bun is still delicious and durable, the fragrance is fragrant, so they have followed suit, so the method of making pot helmets has also spread widely in the local folk, which is the predecessor of the pot helmet. After the continuous improvement of the generations, the quality of the pot helmet is getting better and better, and it has become a traditional food of the people, which has been passed down for a long time. Now, the "Qianzhou Pot Helmet" is baked and burned with two hammers, and its surface is wavy, 8 inches in diameter and 6 minutes thick. The characteristics are: the shape is like a chrysanthemum fire color is uniform, the skin is as thin as paper, the hand breaks it is layered, and the knife is cut like a plate oil. The more you chew in the mouth, the more fragrant it is, and the aftertaste of the swallowing is endless. Eat this crisp, smell fragrant, resistant to storage, suitable for gifts, if you have a Qianzhou pot helmet to sit in the car, the same car and different seats, do not see its steamed buns, that is, smell its taste. Returning to my hometown for the New Year, pouring soup noodles is one of the snacks I never tire of eating in my hometown.
Noodles: It is a carefully reconciled dough, manually kneaded into strips, hung on the shelf so that it slowly falls to the filament, so it is called "noodles". The characteristics are: the face is white and transparent, the outside is solid and the inside is empty, and the dough is fine and uniform. When eating, it is also called "sour soup noodles" or "pouring soup noodles", paying attention to Wang (more oil in the soup), frying (soup is particularly hot), thin (a bowl of less than half of the two sides). Sour soup is to add aged vinegar, spices, large oil to the broth after boiling, and then the green onion or garlic sprouts, cabbage hearts, fragrant lai, etc. chopped into pieces, the thin egg cake cut into small diamond shapes and added to form a "pouring soup". When eating, first pick the cooked noodles that have been cooked in advance into a bowl and pour the soup. Because the noodles absorb oil, so the oil is not greasy, flexible and delicious, coupled with fresh vegetables and egg flowers, soup Jing fragrant overflowing, some people can eat dozens of bowls in a row.
Qianzhou pouring soup noodles can be described as famous far and wide, and it is a staple food that Qianzhou people must have every New Year's Festival, especially when relatives and friends are around a table, happily eating our Qianxian delicious pouring soup noodles (also known as "a mouthful of incense"), everyone can eat a dozen bowls, that feeling is really called a happiness!
The noodles in the poured noodles are made of Qianxian noodles. Qianxian noodles are made of fine powder, added salt water and dough, artificially and repeatedly kneaded into long snake-like strips, pressed in a porcelain jar for two "backs" two inches, and then divided the large strips into small strips, hung on the bamboo pole made of noodle racks to draw the wire. The noodles slowly fell, gradually changing from coarse to silky, like hair, drying and air drying, falling on a large shelf and cutting into eight inches of length, and tied into a small handle with marigold grass.
When eating the noodle soup, first cook the noodles in a pot, fish out with a fence and put them into cold boiling water to ice, then use chopsticks to fish into a pinch, and pour the sour soup with filtered water on the koshiki. The preparation of sour soup is very exquisite, boiling water mixed with aged vinegar, plus bone broth or broth, and then add five spices to fry, the soup boiling after the sesame oil, large oil, accompanied by cut into pieces of egg cake, green onion, leeks, cabbage hearts, coriander and other drifting, the noodles into a fine flower bowl, pouring soup can be enjoyed.
Qianxian pouring soup noodles pay attention to Wang (more oil), frying (soup to be hot), thin (less noodles), soup is clear and fragrant, a hundred steps can be smelled, the entrance oil is not greasy, the stomach is soothed and appetizing, not only eye-catching and refreshing after eating, but also soothes the spleen and stomach, which is a delicious dish to celebrate the festival and entertain guests.
So far, this kind of noodles in Qianxian is already a well-known local specialty, and the Qianxian people who are far away from home are the most fragrant ones, if you go to visit them, this is the best gift to entertain you!