There are many kinds of cool skins in Xi'an, probably can't be counted. But in terms of the source, there are only two kinds of cool skins that really belong to Xi'an City; one is lazy cool skins, and the other is Qinzhen rice skins. Coincidentally, it just covers the two main categories of rice noodles.
The lazy skin of the farmhouse is basically not sold in the city (the most similar is the sesame sauce cold skin sold in the Huifang now), but the rice peel is everywhere. Among the many mipi, this is definitely the first in Xi'an in fengwujun's heart. Basically, as long as you go to a friend who has eaten once, you will never eat at other homes again——
01.
The spicyest rice peel in Xi'an
Wu Xin Mi Pi is actually not a young shop anymore, previously called Wu Jia Mi Pi, near Jianxi Street. Later, when he moved to Yanta West Road, the old man retreated to the second line, and Wu Xin went into battle, so he changed his name to Wu Xin Mipi. But pay attention, in the upper left corner of the signboard, there is also the word Wu family printed.
Walking 20 meters south from the B exit of the Heping Gate, you will see a long queue at all times. No matter whether it is winter or summer, there is no distinction between breakfast and dinner, basically as long as you come, there is a queue at the door. The only difference is that there are more people or fewer people. This image was taken around 15:40 to get a feel for the non-meal line:
His rice peel is famous because of that spoonful of chili oil. People who have eaten his family know that Wu Xin Mi Pi Qi spicy and fragrant, is the hottest spicy oil in Xi'an, but it is also the most fragrant chili oil in Xi'an. The red is black, and a little closer can smell a fragrance wafting in.
According to Wu Xin, chili oil is his core secret. More than ten different types of chili peppers, which have been tested countless times, are combined into this spoonful of spicy oil.
Eating at his house, you must try the dry blend method, which is also the most original method of Qinzhen Mipi.
In the early years, Qinzhen rice peel into Xi'an to sell, vinegar less salt heavy practice is not pleasing, and later borrowed from the sour and spicy skin of rolling dough to increase the proportion of vinegar and water, the result was warmly welcomed by Xi'an people, so later most of the Qinzhen rice peel became sour and spicy taste, but people who really understand rice peel will still choose dry tone.
Dry tone, simple two words, became the black words that understood Mipi. The boss will also secretly praise it after hearing it: you will eat!
The soul of dry tone lies in eight words: salty salt, light vinegar and chili oil dipped in fullness. Less vinegar spoiling, you can eat the taste of rice, spicy, salty, rice mixed together, and then mixed with some soybean sprouts and celery stalks, absolutely subvert your understanding of rice peel.
When we were shooting brine, Wu Xin was very cautious and said, "You blur the shooting!" This can't be made public, and I don't dare to reveal my bottom! ”
A bout of plain brine, I didn't expect to use such a big thought. In fact, this is the charm of Xi'an snacks, it seems to be adjusted casually a few times, there is no gold content. As everyone knows, behind every spice, a lot of effort has been made.
02.
Every bite of rice peel is freshly steamed
The reason why Wu Xin Mi Pi can be popular in Xi'an, in addition to being serious in seasoning, Mi Pi itself has also made great efforts.
In this market where 90% of the cold leather shops use wholesale goods, Wu Xinjia still insists on freshly ground rice milk and steamed rice skin. And the use of the most primitive boiling water steaming method - the grinded rice milk on the drawer, boiling water steaming for tens of seconds to make, milky white smooth, emitting a seductive rice fragrance.
The back kitchen is basically steamed from the moment the door is opened until the end of work. Grinding, drawing, panning, cutting strips almost non-stop, the rice peel in the plate has just been sold out, and then it will be continued. So basically every bite of rice peel you eat is just steamed in the last hour. This freshness, can it not be delicious?
Another "unique weapon" of Wu Xin Mi Pi is the ratio of rice, where several different kinds of rice are mixed together. Some are local rice, some are foreign rice, and there are even some imported rice. The rice peel steamed together with several kinds of rice not only tastes better, but also has a more prominent aroma.
Timmy is a, Wu Xin can do 15 seconds / bowl, but it is such a speed, I have to queue for at least 10 minutes every time I come, because the people in front of me are 5 parts of 10 parts of the purchase.
And it is not difficult to find that the guests of Wu Xin's family are basically familiar customers nearby. This is also an important criterion for judging whether a small shop is good or not - the shop that can make people nearby come to eat every day must taste bad!
Wu Xin was born as a soldier and had a slightly fiery personality, which more or less brought him some criticism. But just like his family's spicy oil, behind the domineering spicy, is a serious and responsible mentality. Such a small shop that adheres to tradition, Xi'an really does not have many, dear foodies and friends, let's eat and cherish it.
Wu Xin Mi Pi Shop
Address: The bottom floor of the first floor of The Waypoint Hotel at No. 78 Yanta North Road
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Whose cold skin do you like to eat the most?