Shaanxi pasta practice

It is often said that Shaanxi people love noodles. This is a good statement. Many Shaanxi people chat together and ask each other about their hobbies for eating. Most of them will call themselves "noodle pie". Many Shaanxi people feel uncomfortable when they go out for three days without eating. If they go out for ten and a half months, the first meal at home must be noodles, and they will even eat a few bowls until they are full. In the early 1980s, a delegation from this province visited the south. After going out for more than half a month, I didn't eat it, and I was anxious like an ant on hot bricks. They don't know what to do. After negotiation, a pot of noodles was finally served, and the whole group immediately surrounded the front of the pot. At this time, the head of the delegation made a speech. He said: "We usually eat noodles today, regardless of the size of the official position." He got up quickly and filled two bowls. Then the deputy team leader also said, "That's me." He also took two bowls. People then provide themselves with noodles, and a member of the alliance mumbles when providing noodles: "Now is not the time to talk about the head and the deputy head!" " ! Too late to say, in a few minutes, a large basin of noodles was swept away.

However, it is not enough to say that Shaanxi people love noodles. Shaanxi people like to eat Shaanxi noodles, not beautifully made noodles. For noodles, Shaanxi people love to eat and will eat: love shows that they have deep feelings opposite, can appreciate the charm of noodles, and are good at enjoying beauty from eating noodles; Yes, it shows that the opposite side has a deep understanding, knows how to make and has the ability to make extraordinary pasta.

There are many kinds of noodles in Shaanxi. You can list dozens by talking casually. For example:

Spicy noodles, Lamian Noodles, oily noodles, stick noodles, plaid noodles, pulp noodles, jade noodles, Longxu Noodles, osmanthus noodles, spinach noodles, Biang-biang noodles, Daoxiao Noodles, sour soup noodles, egg yolk noodles, over-water noodles, mashed noodles and braised noodles;

Heyang noodles, Dali furnace tooth noodles, Hancheng Daoxiao Noodles, Yongshou Changshou noodles, Hanzhong Bangwo noodles, Ankang Wo Wo noodles, Dingbian buckwheat sparerib noodles, Yaozhou salty soup noodles, Linyou blood noodles, Fuxian chicken blood noodles, Liquan mutton noodles, Ganzhou sour soup noodles, Tongguan Wo Wo noodles,

These names either highlight their special raw materials, or show their distinctive shapes, or emphasize their charming taste, each with its own characteristics. Just listening to these names is enough to make people think and drool.

When it comes to noodles, people usually think of noodles. Broadly speaking, noodles are also mentioned here. But "noodles" can't be simply understood as "noodles", and "noodles" can't be simply understood as "thin food made of flour". (2) This interpretation of Modern Chinese Dictionary at least does not conform to the customary understanding of Shaanxi people. Shaanxi's "noodles" can be divided into long and non-long, thin and thick, long and short, thick and thin, wide and narrow, while non-long noodles are square, round, triangular, irregular and so on, which are not the same. So the word "thin strip" is really too simple. There is a proverb that there are "eight eccentrics" or "ten eccentrics" in Shaanxi, and one of them is "like a belt". This is a kind of noodles that Shaanxi people like to eat: Biang-biang noodles. However, Shaanxi people still like to eat noodles shyly. Rural women in Kansai Prefecture are ingenious in making noodles, which are "as thin as paper and as thin as thread, and lotus flowers are melted in the pot".

Speaking of noodles with minced meat, especially Qishan noodles with minced meat, it is not only a good noodle, a good soup, but also a good partner. Authentic Qishan noodles with minced meat are not only refined noodles, but also noodles with minced meat, bottom dishes, pickles and soup. The bottom dishes and pickles should be selected according to different seasons, such as eating white tofu in hot weather and oily tofu in cold weather. Choose mild dishes as the bottom dish, such as gold needles, fungus, tofu, carrots, etc. Dried vegetables are green vegetables, such as young garlic shoots and leeks. There is also a special agreement that after eating a bowl of minced meat noodles, floating vegetables and bottom vegetables should be complete in roots, stems, leaves, flowers and algae, showing five colors of red, yellow, green, black and white, which is authentic and exquisite. Chassis and floating plate are companions. It is really rare to make such great efforts on the noodle partner, which is necessary. A similar situation is also reflected in the mushroom nest in Yaozhou.

How are noodles made? People usually think of "cooking" and think that noodles are cooked and eaten, and most of them are eaten with soup. The "noodles" in Shaanxi are not only boiled, but also steamed, fried, burned, fried, simmered and fried. You can bring soup or not. Noodles with noodles are cooked and eaten. Steam the prepared noodles in a steamer. Steamed with fresh vegetables or with pork, beef and mutton. Vegetables can be very many, much more than noodles. Or less. Spaghetti is generous and casual, and it is a good choice for enjoying at home or entertaining guests. Noodles should be accompanied by delicious soup.

Liquan roasted noodles are cooked and eaten. The recipe is a bit like spreading pancakes. Turn over, cut into strips and pour. It is said that it originated from Don Li Shimin. Used as food for migrant workers in Zhaoling, like instant noodles today. Heyang noodles are also cooked and sliced to eat. But the flour used is a mixture of 70% buckwheat flour and 30% wheat flour. Heyang noodles can be stored for ten days and a half months, and can be eaten hot or cold. Xi people like to eat a kind of fried noodles, which are cooked first and then fried, and sometimes they are slightly oiled before frying. Choose vegetables, meat or seafood, cut them into filaments and thin slices with a delicate knife, and fry them with noodles. That taste is really delicious. When I eat this delicious food, I often think that such a delicate and delicious food should be named "Xi 'an fried noodles". I think compared with Yangzhou fried rice, Xi 'an fried noodles are not inferior.

I am a guest in Beijing. Old Beijing is mostly treated by Zhajiang Noodles, while New Beijing is mostly treated by a bowl of dried noodles and two poached eggs. I don't see any other noodles. My friend asked me: How do people in Shaanxi eat noodles? I said: please come to Xi' an, and I will accompany you to eat noodles. I eat noodles once a day for a month, so that you can never get tired of eating, and the more you eat, the more you love to eat.

To really understand Shaanxi people, we have to watch them eat noodles!

Shaanxi people eat noodles and carry a sea bowl called an old bowl by local people. This kind of big bowl, especially produced in Yaozhou, is big enough for southerners to hold soup. At lunch, I walked into any restaurant in Xi 'an streets. As long as it is old Shaanxi, I will definitely carry a bunch of big and old bowls to get noodles and work hard. I only heard sucking and snoring in the hall. It is no exaggeration to describe Wang Yang's arrogant scene. This made the southerners who first arrived in Xi 'an shake their heads.

Shaanxi people like to eat pasta, which can be said to be famous all over the country.

Guanzhong, with Xi 'an as the center, has vast fertile fields, and agriculture has been very developed since ancient times.

As early as in the Book of Songs, Zhou people sincerely praised the land around their birthplace: "Joo Won 's green and purple tea is like pulp"-the land is fertile and bitter vegetables grow like sugar; Hou Ji, the god of agriculture in China, was born here, and now, the only agricultural science city in China has also risen here. During the Warring States Period, Guanzhong was known as the "land of abundance". Zheng Guoqu, who was built by the State of Qin, said: "There are several buckets of mud in the water mirror, which makes me grow up." At that time, farmers were already able to "raise the bell as a cloud and set the canal as rain". Hanshu said that Guanzhong "has fertile soil for thousands of miles and four blockades are solid".

Guanzhong people have cultivated this land for thousands of years, mainly planting wheat. Guanzhong people naturally eat pasta.

Just noodles, Shaanxi people can make many kinds of tricks. Xi Anqitou noodles, Qishan noodles with minced meat, dried and fresh shredded chicken noodles, Yangling dipped noodles, Wugongshou noodles, Dali furnace tooth noodles, Yongshouli noodles, Heyang pages, Sanyuan pimple noodles, Linyou bloodshot noodles, Huxian noodle soup, Hericium erinaceus noodles, pulp noodles, soaring noodles, emerald noodles, dried noodles, emblem noodles, Daoxiao Noodles, rice noodles and so on.

It can be said that being in Guanzhong is like being in the world. Eating noodles three times a day ensures that everything is not repeated and everything is bright and fragrant.

The face-to-face practice of Shaanxi people can be described as the Eight Immortals crossing the ocean, each showing his magical powers. Which of the following 50 different bowls of noodles have you eaten?

Bowl 1: Qishan noodles with minced meat

The hometown of noodles in the world is in China, the hometown of noodles in China is in Shaanxi, and the hometown of noodles in Shaanxi is cherishing happiness. What is Xifu? Xi 'an has Xifu to the west and Dongfu to the east. Why is Xifu Whistle Noodles famous for thousands of years? This is determined by the correlation between the history, geography, humanities and water and soil of Xifu. Farmers say that the roots of wheat are three feet six feet deep (meaning that the deeper the roots, the longer the noodles). Xifu has good soil and thick soil layer, and the quality of wheat is naturally good. So Xifu is a treasure trove of geomantic omen. As we all know, when Zhou Wenwang played Zhouyi, he learned astronomy from above, geography from below and personnel from the middle. His capital is Xifu: Zhuge Liang fought for Xifu during the Three Kingdoms period; China's four famous wines, Taibai Liquor and xifeng liquor, all come from Xifu, China: J. Xifu, a national agricultural city: Qinchuan and Yellow River, gave birth to Xifu and Xifu whistle. According to written records, Xifu whistle noodle originated in the Zhou Dynasty and has a history of more than 3,000 years. It first started in the Zhou Dynasty and was very famous in the Qing Dynasty. It is famous for its thin, hard, shiny, fried, thin, fragrant, sour, spicy and fragrant characteristics. It is made of refined white flour, pork, day lily, eggs, fungus, tofu, garlic sprouts and various seasonings. Its characteristics are: more soup but less noodles, and oily hot noodles.

Qishan is a county rich in wheat and good at eating noodles. There are nine words: tough and soft, hot and sour, thin and fragrant. Tough and soft refers to the quality of noodles, hot and sour king refers to the quality of seasonings, and fried thin incense refers to the quality of soup.

Qishan noodles seem simple, but it is beyond the ability of ordinary people to achieve real taste. There are many fake signs on the market, and the customs can distinguish the authenticity. Look at the left fire and right view method and the rolling pin method.

In Qishan, it is a woman's ability to roll long noodles, otherwise it is a shame at home. On the morning after the wedding, there was a grand rolling ceremony: after the guests were seated, the newlywed wife rolled the noodles herself to show her ability. So when her daughter was seven years old, her mother taught her skills and used a rolling pin to put the stool on the chopping board.