The origin of Shaanxi cold rice noodles?

It has a history of more than 2000 years. According to legend, one year in Qin Zhen, Huxian County, Shaanxi Province, the rice withered, and the people were unable to provide rice to the court. A man named Li Shier made rice into flour, steamed it into dough and gave it to Qin Shihuang. After eating it, Qin Shihuang was overjoyed and ordered to make it every day, forming a traditional snack with a long history.

Extended data:

Shaanxi cold rice noodles can be divided into different raw materials: rice skin, black rice skin, konjac skin, vinegar powder skin and so on. Due to different production methods, it is divided into steamed dough, rolled dough and baked dough. Cold noodles can be eaten in a variety of ways, such as cold noodles, hot noodles, fried like fried noodles, but mainly cold noodles. Cold noodles were originally summer food, but they have become suitable for all seasons.

Gluten cold rice noodles are mainly produced in Guanzhong area. When processing, the gluten is washed out first, the starch is made into paste, and then it is steamed in metal cold noodles. When making, steamed gluten blocks and seasonal vegetables are added, and seasonings include vinegar, sauce, garlic juice, monosodium glutamate, salt, Chili oil and sesame oil. It tastes unique. In addition to the above, Shaanxi also has Fufeng brand noodles, cold noodles with konjac in Hanzhong, black rice noodles and cold noodles with mung beans in northern Shaanxi.

References:

Baidu encyclopedia-Shaanxi cold rice noodles