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Dingxi style beef noodles
Dingxi flavor beef noodles are characterized by one clear, two white, three red, four green, and five yellow, that is, the beef soup is clear and fragrant, the radish slices are white and pure, the chili oil is bright red and floating, the coriander and garlic sprouts are fresh and green, and the noodles are smooth and yellow. The soup of beef noodles looks clear, but it is actually extracted from the bone marrow of beef and beef. When I arrived in Dingxi, it was a pity that I didn't eat a bowl of Dingxi-style beef noodles.
Mix the soup
Mixed soup is also called pimple soup. Mix white flour with a little lentil flour and water and mix slightly, chop into small pieces with a dough knife, cut the artichoke into granules, put it in water and cook it and stir it into gnocchi, and add the pulp water to make a soup after the water boils. Clear the heat and remove the fire, and drink it more when eating food such as steamed buns and stir-fried vegetables. In the past, in poor families, wild vegetables were often put into flour, that is, the family's lunch (dinner).
Mixed soup used to be a light meal for many people, and this soup is often drunk at dinner, which is both a soup dish and a staple food, which saves a lot of trouble for people who have worked hard all day.
According to legend, when Zhu Yuanzhang was in Huizhao Temple in Daming Mountain, he encountered heavy rain in the mountains one day and was drenched in soup chicken. When the owner of the house saw that the person looked like this, he suddenly felt sympathy, but the family was surrounded by four walls, so he took out the only little flour left and poured it into a bowl, stirred it with chopsticks while pouring water into a pimple, and went down to the pot of boiling water to make a bowl of mixed soup, Zhu Yuanzhang felt that this mixed soup was more delicious than the delicacies of the mountains and seas. After Zhu Yuanzhang became emperor, he often remembered that soup, so the soup was handed down.
Back pot slices
Back pot slices are a kind of diet between snacks and meals that people are very fond of. There are many names in Anding, such as "diaphragm slice", "dry slice", "artichoke dried slice", etc., and most places in the central and northern parts of Anding and Tongwei are called "Mengfan".
How to carry the pot slices: Roll out the white dough slices first, cut them into diamond shapes and set aside. Then peel the artichoke, cut it into slightly larger artichoke sticks, then cut some minced green onions, garlic slices, select some leg meat, and cut into small thin slices. Drip a little sesame oil into the pot, put in the meat slices after the oil is hot, add a small amount of water, soy sauce and cooking wine while stir-frying, add a little salt, put in the artichoke and stir-fry after the meat appears brown, and at the same time add pepper, fragrant, ginger powder and other seasonings, and add water when the surface of the artichoke is browned. Water volume control is the key, more water, less rice; If there is less water, the rice will be too dry, which will affect the taste. Generally, the water added has just been submerged. After the water boils, cover the surface of the dish with a layer of slices, then cover the pot tightly and steam for 10 to 15 minutes on medium heat. When the time is up, remove the lid and stir with a spatula until the potatoes and dough are even. At this time, the surface of the artichoke has just appeared paste, and then sprinkled with minced coriander. The golden yellow meat slices are dotted in between, yellow and white, tender and delicious, and the green coriander is like an emerald green agate, which is really a farmhouse delicacy with both color and flavor. In recent years, there have also been dishes such as beans instead of artichoke.
Buckwheat gnocchi
Buckwheat gnocchi is divided into sweet buckwheat gnocchi and bitter buckwheat gnocchi according to the ingredients. When making it, add a little white flour to the buckwheat noodles, and knead less if it is tartary buckwheat noodles, because the tartary buckwheat noodles become more bitter the more you knead them. Roll out the pancakes and cut them into strips of about 15 cm. Put the artichoke sticks in the water, cook the underneath, and add the sauerkraut that has been boiled in advance. Sweet buckwheat gnocchi can also be eaten with meat dumplings.
Because of its love of shade, there are not many places where buckwheat can be planted, "scarce is expensive", in the old days, people called buckwheat noodles "small white noodles", therefore, buckwheat gnocchi has become a favorite delicacy of people, and it has also become a special food for hospitality.
Sparrow's tongue face
Bird tongue noodles are also known as broken noodles, broken rice, is a kind of slurry water surface in the rural household rice in Longzhong, mainly lentil noodles and pea noodles, appropriately add some white noodles, mix with warm water, knead into dough, roll into thin slices, dry in a cool place, fold into noodles, use a kitchen knife to cut along the side of the dough sheet, cut into a diamond-shaped block shaped like a bird's tongue, so it is called "bird's tongue noodles". The tongue is full of color and fragrance, sweet and sour, cools and relieves the heat, and has a long aftertaste.
It is rumored that the tongue of the bird originated in the Ming Dynasty. Ming Xiaozong's Zhenggong Niangniang had a strange disease, she didn't think about tea and dinner, her face was emaciated, and the imperial doctor was helpless. There was a cook in the imperial dining room, who was born in a peasant family, and knew that Niangniang was caused by eating too much delicacies from the mountains and seas and overnutrition, so he made a bowl of thin noodles in sour soup to worship the queen. When the mother smells the sour fragrance, she has an appetite, and when she tastes it, she soothes her stomach, and the more she eats, the more she loves to eat, and the body is **, this chef makes sparrow tongue noodles. The folk practice of tongue noodles is rumored to have been brought back from the court by Kang Hai. Kang Hai was the champion of the Qin nodding name during the Hongzhi period, and the official residence was revised by the Hanlin Academy. He is a martial artist in Shaanxi, likes to eat noodles, he let his chef learn how to make peacock tongue noodles from the chef in the imperial dining room, after being dismissed, he took the chef back to his hometown, so the peacock tongue noodles spread.
Stuffed skins
Stuffed skin is a kind of cold food made of flour, is one of the special snacks in Anding District, widely popular in the surrounding counties and all parts of the province. First, add a little alkali to the high-quality flour and mix the water to form a dough, knead it in clean water to separate the protein and starch. Pour water into the starch, put a little alkali, mix into a batter, scoop it into a flat-bottomed iron plate and steam. After cooling, cut into thin strips, that is, the stuffed skin is formed. After the protein is steamed, it becomes a flexible and porous gluten that is ready to be eaten. Put the stuffed skin on the plate, with cold vermicelli, gluten, crystal yellow and bright, mixed with chili oil, balsamic vinegar soaked in grass fruit, garlic juice, mustard, sesame sauce, soy sauce, refined salt, sour and spicy cool, soft and tendony, become a delicious dish to relieve heat and heat in summer. Liu Ji stuffed skin at the east gate of Anding District and Wang Ji stuffed skin in Xiguan Market enjoy a good reputation in Dingxi City District and are deeply loved by consumers. The appearance of stuffed skin should be traced back to the Qin and Han dynasties, when the world was in turmoil at the end of the Western Han Dynasty, and a generation of heroes Liu Bang was the king of Hanzhong, and there were bumper harvests year after year. In order to improve their lives, ordinary people explore diluting flour with water, steaming it into pancakes, and then cutting it into strips and putting it in chili sauce to eat. Liu Bang observed public opinion, walked into a farmhouse, and the host entertained Liu Bang with this new food, and after Liu Bang ate it, he was full of praise. Later, people explored the cold skin that washes gluten and soaks rice and grinds it into rice milk and steamed it, which is large, thin, and flexible.
Dumplings
Dumplings, formerly known as "Jiao'er", are a kind of food stuffed with dough, also known as flat food. Dumplings originated in the Eastern Han Dynasty and are rumored to have been pioneered by the medical saint Zhang Zhongjing. In the early years of Jian'an, Zhang Zhongjing served as the Taishou of Changsha, and soon after the plague epidemic, he resigned from his official position as the Taishou, determined to treat the people. At this time, it was the middle of winter, and on his way back to his hometown, he saw those poor people who were running for survival, with no clothes to cover their bodies, and many of their ears were frozen and rotten, and his heart was even more uncomfortable. As soon as he arrived home, people flocked to him seeking medical treatment. But Zhang Zhongjing always thought about those poor villagers who had frozen ears. When the winter solstice arrived, he asked ** to see a doctor for him, and he set up a medical shed on the vacant land in Dongguan in Nanyang, and put a cauldron on the plate, specially giving medicine to treat frostbite for the poor. He put the mutton, chili peppers, and herbs to dispel the cold in a pot, and when the heat was boiling, he took out the mutton and herbs and chopped them. The "Jiao'er" wrapped in dough to look like an ear is boiled in a pot and distributed to the poor who are cured, and each person has a large bowl of soup and two "Jiao'er", and this medicine is called "Jiao'er Soup." After eating, people suddenly feel warm all over their bodies and warm in their ears. From the winter solstice, Zhang Zhongjing gave up medicine every day until the thirtieth day of the Chinese New Year's Eve. He healed the ears of the villagers, and they had a happy New Year. Since then, every winter solstice, people will think of the scene of Dr. Zhang treating the villagers, and they will also imitate the delicate ears. In order to distinguish the prescription of "Jiao'er soup", it was renamed "dumpling ear". Because of the awkward screaming, people later called it "dumplings". As the days go by, a custom has been formed, and every winter solstice day, every family eats dumplings. In Anding folk customs, dumplings have become an indispensable delicacy during the Spring Festival. There is a custom of eating dumplings at the time of the Spring Festival and the first day of the Lunar New Year. Eating dumplings takes the meaning of "more age Jiaozi", "Zi" is "Zishi", Jiao" is homophonic with "dumplings", and has the meaning of "festive reunion" and "auspicious wishes". Whoever eats dumplings with coins indicates that he will have abundant wealth and good health in the new year, which is a good wish for wealth and health in the new year from the era of agricultural civilization. Generally speaking, try to eat mutton stuffing when eating dumplings on the winter solstice, because mutton is a great supplement, and you will not be afraid of the cold if you eat a meal of mutton dumplings on the day of the winter solstice. In some places, there is a popular saying that "you don't eat dumplings on the winter solstice, and you have no brains if you freeze your ears".
The filling of dumplings is divided into two types: meat filling and vegetarian filling, and there are several kinds of meat filling, such as large meat and beef; Vegetarian stuffing is also divided into leeks, radish, ground softness and other types. Dumplings are one of the most popular traditional delicacies, and there is a saying among the folks in Anding and its surrounding areas that "dumplings are not as delicious as dumplings".
Buns
Baozi is an ancient traditional Chinese noodle dish, but its original name was "steamed bread". Shu Hui of the Jin Dynasty said in "Cake Fu" that it is advisable to set up a "mantou" at the banquet in early spring. The "mantou" mentioned here is actually a bun. As for the use of the name "Baozi", it began in the Song Dynasty. Lang Ying of the Ming Dynasty recorded in his notebook "Seven Repair Manuscripts": "The real name of the steamed bun is the mantou, and the barbarian land sacrifices the god with the human head', now it is a steamed bun. "The steamed bun created by Zhuge Liang is filled with beef and mutton, which is actually a bun. The bun skin is thin and filling, soft and delicious. Tao Gu, a minister of the Northern Song Dynasty, wrote a "Qing Yilu" that said that there were already "green lotus buns" sold in the "restaurants" at that time. And the Southern Song Dynasty's Naide Weng also has a record of Lin'an Bun Hotel in "Capital Jisheng". There are many types of steamed buns, including fresh meat buns, fresh vegetable buns, soft buns, hemp rot buns, leek egg buns, etc. Stable buns are characterized by their fresh and delicious flavor and soft and tender skin. The production method of all kinds of steamed buns is basically the same, and the common raw materials used are wheat flour, yeast (yeast), alkali (baking soda), green onions, fresh ginger, Sichuan pepper powder, salt, sesame oil, etc.
Sweet paste
Sweet pastry is one of the specialty snacks in the Northwest region. The sweet paste in Anding is mainly made of wheat, and in some places, a small amount of wheat is mixed into the wheat, which mainly plays the role of seasoning. Wheat sweet paste has the characteristics of mellow, cool and sweet, and exudes a burst of wine aroma when eaten. Eating it in summer can clear the mind and refresh the mind, remove tiredness; In winter, it can strengthen the body and warm the stomach and increase appetite. There is such a smooth mouth among the people: "Sweet and sweet, the old man and the doll swallow their mouths, one bowl or two bowls can be appetizing, and three bowls and four bowls are the top meal." "Most of the ingredients used in the farm's sweet pastry are self-grown wheat, and the process of making it is relatively simple. The sweet paste is finely selected, the wheat grains are full, washed and defluffed, moderately steamed, the koji ingredients are moderate, the temperature is accurate, the grains are white and tender, and the meat is eaten. The ripe sweet paste is mellow and fragrant, and the entrance is sweet and juicy, soft and delicious, and rich in nutrition. Dust the wheat or barley (remove the skin), wash off the impurities with water, cook it in the pot (open on the surface), drain it out and let it cool, add the sweet pastry koji and evenly, generally 15 catties into 25 grams of sweet paste, put it into the jar and seal it, keep the constant temperature (15 up and down), after 3 5 days of fermentation, open the altar to eat, mellow, cool, sweet, summer can clear the heart and refresh the mind, winter is strong and warm the stomach.
Rotten straw hats
"Rotten straw hat" is a kind of white flour hot dough cake, after the dough, rolling, branding and other links, after the pot is picked up with chopsticks, put on the plate, because the shape resembles a tattered straw hat and get the name.
Rotten straw hats are found all over Dingxi, which is a common pastry, but each has its own merits, and the surface of the stable rotten straw hat is burnt yellow and mainly crispy; Lintao's rotten straw hat is known for its softness; And Weiyuan's rotten straw hat is known for its softness. In Zhangxian County, it is also called "rag oil cake", and Weiyuan people also call it "rotten skin".
Spread the cake
Spread cake is also called spread steamed bun, also known as fried cake in Tongwei, add a small amount of white flour to sweet buckwheat noodles and add water to stir into a thin paste, let stand for 10 minutes, after all the noodles are dissolved, slowly pour them into the pot with an iron spoon, wipe them lightly with the back of the spoon, make the thickness even, fill the empty space, and make a thin cake.
Legend has it that pancakes were invented by Zhuge Liang. Zhuge Liang assisted Liu Bei at the beginning, the soldiers were outnumbered, often chased and killed by Cao soldiers, once surrounded between the Yi River and the Xiang River, the pot stove was lost, and the soldiers were hungry and tired, Zhuge Liang let the man use water and cornmeal as the pulp, put the gong on the fire, flatten the rice milk with a wooden stick, fry the fragrant pancakes, the morale of the soldiers after eating was greatly boosted, and the local people also learned this method to make food, but the gong was expensive, and easy to crack, so the gong-shaped pancakes were made of iron.
In the Song Dynasty, some special festivals, such as the seven days of people, the day of the day of wearing, and the day of begging, pancakes were assigned to have special uses. Some of the customs should have inherited the traditions of the previous dynasties, while others were pioneered by the Song people. Zhang Jian, a Song dynasty man, recorded different seasonal food customs, mentioning "the first month, the New Year's feast, the spring plate, the day pancakes", and the pancakes are also a long tradition. See also the "Miscellaneous Records of the Year" that says: "On the day before the day of the day, sweep the dung broom, and when the person is not walking, cover it with seven pancakes, and abandon the thoroughfare, so as to send the poor." ”
Jiayuguan found a number of tombs in the Wei and Jin dynasties, unearthed a large number of painted brick paintings, many of the pictures show the cooking activities at that time, including two images of pancakes, one of the cooks raised the pancakes with both hands, as if they thought it was fried well!
Twist
Twist is a special snack of the Han nationality, and it is also a favorite food of Anding people, which is made by twisting two or three strands of noodles together. Because of its simple production and easy to eat, it has been praised by literati and writers throughout the ages. Su Dongpo, a great writer in the Song Dynasty, once had a poem praising the twist "Cold Poems": "The slender hands are rubbed into jade and a few searches, the green oil is fried out of tender yellow and deep, and the spring sleep at night is not serious, and the beautiful woman is wrapped in gold." "The fried twist flowers are golden and eye-catching, sweet and crisp, sweet but not greasy, fresh in taste, and fragrant on the teeth and cheeks. Twist (hemp sugar) is characterized by being delicate, crisp and sweet.
* |Longzhong taste.
Edit |Ma Yujie.
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