To talk about pasta, I believe that friends all over the country can say what they like, and from ancient times to the present, "wheat culture" is also one of the important food cultures in our country.
When it comes to eating noodles, as a Shaanxi person, you will definitely be proud of the noodles in your hometown.
Eight hundred miles of Qin Chuan dusty, thirty million good Han Qi roared Qin Cavity, a bowl of burning noodles was jubilant, no spicy people muttered.
———— Shaanxi folk songs
Through this simple folk song, you can see Lao Shaan's love for food.
Delicious pasta
Then today to talk about this noodles, is a thousand years of history of Shaanxi noodles, in many delicious Shaanxi noodles, it not only tastes good, the value is also quite high, a bowl of red oil and red oil soup floating emerald green onions and golden egg skin, just look at the appearance can not help salivating, in the smell, the sour and appetizing soup will immediately make you appetite, today talk to you about this delicious noodles - this bowl of noodles is the famous Qishan Noodles.
<h1 class="pgc-h-arrow-right" > story about Qishan's cheeky noodles</h1>
Regarding the background of Qishan Noodles, but there is a lot of origin, but it is also a delicacy that originated from the "royal family", so how did it spread to the people's homes? Don't worry, and listen to me slowly:
The origin of Qishan's face
The origin of The Face of the Face is said to be related to King Wen of Zhou
The earliest record of Qishan's Facets can be traced back to the Zhou Dynasty, when the Zhou people moved from bīn (present-day Bin County, Shaanxi, Xunyi area) to Zhouyuan (present-day Baoji Qishan County, Shaanxi), and multiplied along the Wei River and the Northern Plains. Later, it was said that there was a vicious dragon in the Weihe River that plagued the people, causing a severe drought in the local area, and the people were not happy.
The Zhou clan people have lived here for generations, and they do not recognize the land they have worked hard to reclaim, so they fight back, and king Zhou Wen leads the soldiers to fight with the dragon for seven days and seven nights to kill the dragon, and then king Wen kills the dragon to honor the soldiers (of course, I believe that there was nothing to eat at that time), killed the dragon into a meat cheek, and the noodles were eaten collectively, and in order to let everyone eat a few more bowls, they only ate noodles and did not drink soup, and everyone felt delicious after eating this bowl of meat noodles.
Later, people used pork instead of dragon meat to make this soup noodle, gradually evolved, every festival and sacrifice were made and eaten by every household to celebrate, this noodle was gradually spread, and its practice was gradually developed.
Since then, the noodles have appeared on the stage of history, and people have also regarded making the meat as a "must-have item" for the New Year's Festival, of course, the above statement is derived from legends, and it is also likely that the ancients deliberately related the birth of the noodles to King Wen of Zhou in order to be famous.
Having said that, the more accurate explanation for the origin of the face of the face is derived 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 the Junqing, and finally the ordinary people. This kind of relic has existed in Qishan for a long time, no matter who does the red and white wedding event, the first bowl of cheek noodles is not served first, and the small characters go out of the door to pour soup twice, symbolizing the worship of the gods of heaven and earth, and the remaining soup is called "Fu Zhizi", which is poured on the ancestral spirit tablet of the main hall, and then it is served, and the meal is served according to the number of generations and the order of identity. In the past, the soup left over from eating noodles could not be poured out, and it had to be returned to the pot. That is, to take the meaning of the remaining word of the finished yu. The noodles are a light meal for guests in Qishan and Guanzhong areas, where the new wife crosses the door, the child's birthday, and the elderly wish for their birthdays, usually with the cheek noodles.
When this bowl of noodles was passed down to the Tang Dynasty, it was called "longevity noodles", and many documents have also recorded it:
It is said in the "Miscellaneous Records of Yi JueLiao" that "the Tang Dynasty had many soup cakes every day, which was the birthday noodles of the emperor's relatives and relatives celebrating their birthdays, and the so-called 'long-lived noodles' in the world were also." The Tang Dynasty poet Liu Yuxi had a poetic cloud: "Yu is a guest on the seat, holding up a spoon to eat soup cakes."
During the Tang Dynasty, the noodles were called "soup cakes", and at that time, the noodles were called "cakes" hence the name, and the "soup cakes" at that time were the so-called longevity noodles.
To this day, people in Shaanxi province, whether it is marriage or funeral, will come to a bowl of "longevity noodles", taking the meaning of the name hundred years old.
It is found in many parts of Shaanxi, but qishan noodles are the most famous, which also stems from the complicated approach and exquisite way of eating this dish.
A bowl of delicious noodles, the taste of which depends on the meat and soup (of course, noodles are also very important, as we will talk about later), so these two points are also the criteria for judging whether a bowl of Chishan noodles is authentic or not.
<h1 class="pgc-h-arrow-right" > qishan cheek noodles are so exquisite</h1>
The method of cheek noodles should first start from making a pot of noodle meat, usually Qishan people will call it "Lan Zizi", and the quality of the cheek meat directly determines the quality of this bowl of noodles.
The preparation of the cheeky meat
The practice of the humble meat is not complicated and simple, but there are few more good ones, put in Qishan, every household can make a big pot every New Year's Festival, and the taste is not said, but it can not find several authentic ones in Xi'an, the reason is also a variety of opinions, but the two reasons for the current credibility are relatively high, one is water, the other is vinegar, the local people have the habit of brewing vinegar, and the thick taste of the hand-brewed farmhouse vinegar is far from the level of vinegar down the industrial line. Therefore, the taste of the noodles eaten in Qishan is particularly delicious.
Cheek meat to make usually use a fatter skin of pork belly, cooking meat when the fat meat oil will add a different flavor to the meat, choose a piece of fat and thin pork belly, cut into small thumb-sized slices of minced meat, want to eat too much on the thick cut (usually home will cut thinner); then heat the pot to burn oil, when the oil temperature comes up, put the meat slices constantly stir-frying, the process of heat to master the heat.
When the meat is ripe, add a certain amount of ginger foam to remove the fishiness, add salt to taste; add aged vinegar before opening the pot, continue to stir-fry; add soy sauce, peppercorns, dried peppers and other condiments (of course, you can also add other suitable condiments); when you are about to come out of the pot, add an appropriate amount of red pepper powder to stir, and simmer for a while to get out of the pot. If the meat is too dry, you can add some water and water appropriately.
Make the meat should pay attention to controlling the heat and time, the fire is too fierce, the meat may be fried old or fried to affect the taste, the heat is not enough to cook, the meat will have a fishy smell. Local farmers in Qishan do it, and these complicated practices have long been memorized, and the meat is fresh, tender, spicy, and sour.
Making a pot of cheeky meat is the basis for making cheek noodles.
Prepare the soup before making it
The preparation of noodle soup is not so complicated compared to meat, but the preparation of vegetables is also learned, usually Qishan farmers will use fungus, yellow cauliflower, tofu, egg cake, carrots as a side dish:
Wood ear warm water blister chopped, tofu cut into thin slices, eggs fried into egg skin cut into small diamond-shaped slices, yellow cauliflower warm water soaked open cut into sections, carrots diced, if you like to eat, you can put some leeks or garlic seedlings, garlic seedlings are the best. Wash, dry, cut into small slices and leave to rinse.
If you want to make the dish more fragrant, you can fry it in advance, of course, this step is omitted is not wrong (according to my observation, some locals do not stir-fry noodles in advance), prepare the side dishes, and start cooking a pot of soup!
The soup is delicious until the noodles are delicious
The soup is relatively simple:
Pour a little oil in the pot and heat it on high heat, when the oil is cooked, pour the prepared ginger into the oil, then pour in salt, thirteen spices, and Qishan vinegar (you can pour more), stir with a spoon until the salt dissolves, then pour boiling water to medium-low heat to let the soup continue to tumble.
Usually, you can put a little chicken essence into the soup at home, which can be decided according to your own taste, and if you like to eat a heavier flavor, you can add some salt and vinegar.
Add the prepared side dishes and add the cheeky meat.
Prepare the green onions and sprinkle them on top of the soup while fishing for the noodles.
The soup is also there, and the noodles are left
If you want to taste better, roll the noodles by hand, the noodles should be tough and strong, and the boiling water is shiny. Usually raw noodles are made, you can also add an egg when you are noodles, knead the dough and prepare to "wake up the noodles", cover the damp cloth for five or six hours and then roll, so that the noodles are tough, easy to roll thin and fine, boiling water out of the pot is shiny, and the noodles are strong and smooth.
However, now people usually use noodles instead of noodles in order to save time, and now there are many good noodle brands to choose from (if people in the city do it, they will use Qishan noodles, which is more convenient).
Everything is ready, just wait for the noodles to be served
After everything is ready, wait for the noodles to be served, the farmhouse stove has two large pots, one pot to cook soup and one pot to cook noodles, put the cooked noodles into cold water for later, then pick up a small chopstick noodles and put them into a small bowl, pour a spoonful of soup, sprinkle with green onions, and a bowl of delicious Chishan noodles is finished!
This kind of noodles are usually served in small bowls, commonly known as "a mouthful of incense", also called "saliva noodles", as for why is it called this? Because the locals eat noodles are imitating King Wen of Zhou only eating noodles and not drinking soup, the soup continues to boil, boiled to prepare for the next pot of noodles (let me think of the old hot pot) - this way of eating obviously does not meet the current health standards, many young people can not accept, now many places have abandoned this bad habit, and most of the restaurants with small bowls of "a bite of incense" to let people experience the old traditions of the past, but many older generations still can not change the habit of eating noodles and not drinking soup, which has become a unique food custom in the Qishan countryside.
<h1 class="pgc-h-arrow-right" > flavor Qishan</h1>
Qishan Zizi noodles are well-known at home and abroad, and many famous artists have praised them after tasting them, and a delicious bowl of Qishan Zizi noodles should have the characteristics of "thin, strong, light, fried, thin, wang, sour, spicy and fragrant". As a representative of Qishan cuisine, The noodles are now a delicious postcard of Shaanxi culture.
The soul of Qishan Noodles is also a multi-functional cuisine, in addition to making Dumpling Noodles, it can also be eaten with various foods, such as eating steamed buns in the morning or stir-frying, which is a good choice. After the cheek meat is done at room temperature can be stored for a year, the farmer will usually use a large crock pot of meat, usually want to eat on the digging a spoonful, in the past tense years, people will buy meat will buy more fat meat, the purpose is to squeeze more oil, and make the cheek meat oil is an indispensable delicacy, so in that poor era, the cheek meat has become the happiest time of the year, the farm yard is the single yard, but the aroma of each family when making meat will drift to a far place, People who have worked all day know that the family meal is going to be better when they smell the smell, so that the tiredness of the day also has energy replenishment.
Nowadays, there are too many delicacies for people to choose from, but Qishan Zhenzi noodles are still an unforgettable taste in the hearts of Qishan people, which is more of a miss for their hometown.
<h1 class= "pgc-h-arrow-right" > where to eat cheek noodles</h1>
With meat and vegetarian combination, balanced nutrition and delicious taste, it is a very distinctive noodle dish among many Shaanxi noodles, there are many noodle restaurants in Xi'an, but if you want to eat authentic noodles, it is still recommended to go to Qishan.
Nowadays, tourism has become a part of people's daily life, and Qishan local also in order to promote the increase of farmers' income, built a number of folk villages and cultural squares, these places have also become a collection of cheek noodles, every holiday when many people in the city go to Qishan to play, they will definitely taste the local characteristics, the same big restaurant in the noodles will never be the mainstream of people's enthusiasm, and those ordinary people in the firewood house is made in the firewood house is the delicious that carries people's feelings.
Qishan local farm stays
As the birthplace of the Zhou Dynasty, Qishan itself has a long history and unique culture, and this cheek noodle and the history behind it also allow people to learn more knowledge after playing.
If you like it too, come to Chishan to taste this unique dish that has been passed down for a long time.