Hot and cold noodles
Lintao hot cold noodles are a traditional noodle dish in Northwest China, and it is also a special snack in the ancient city of Didao. Lintao hot cold noodles have a long history, and there are countless cold noodle restaurants in the streets and alleys, especially the time-honored brands of Ma San cold noodles, Xingmin cold noodles, and Lingyun cold noodles are the most authentic.
Lintao hot cold noodles have the characteristics of delicious taste, hot in winter and cool in summer. After repeated kneading, water and ash are added several times in the middle to improve the gluten of the noodles, so that the noodles will not be broken when they are pulled up, and the taste is chewy. The kneaded noodles are pulled into two kinds of wide and thin according to the customer's requirements, removed from the pot, cooled on the cutting board, and drizzled with clear oil. When serving the plate, pour a few spoons of special braised soup, then add braised pork, braised eggs, fat sausages according to the customer's requirements, and then put oil and spicy seeds, vinegar, sesame oil, garlic and soup. When raking noodles, if you order thin noodles, he will add a little wide noodles to you; If you order wide noodles, he will add a little thin noodles to you, which is a rule handed down from the ancestors, which means to build a "prosperous head".
The production process of Lintao hot cold noodles is similar to that of Lanzhou beef ramen, but there is one more process than beef ramen, which is to spread out the freshly cooked ramen noodles on the panel to cool. Interestingly, the Lintao people invented "hot and cold noodles", that is, after the ramen is out of the pot, it is directly put into the plate, and the braised soup, meat dishes, and condiments are added, and the stomach is served hot. In terms of taste, cold noodles are crispier and harder, while hot cold noodles are more flexible.
Hot and cold noodles are a unique noodle dish in Lintao, although the production process is not complicated, but outside of Lintao, there is rarely a "hot and cold noodles". When outsiders taste it, they are surprised by the combination of these three words, and they inevitably praise its excellent taste.
Braised dough sheets
The braised noodles in Lintao are different from the braised noodles in Henan, not only the ingredients are different, but the braised noodles in Lintao are mostly stewed in dough sheets, while the braised noodles in Henan are basically braised noodles. In Lintao, the dough sheet is called "pulling **", for convenience, many times the practice is "even pot noodles".
First mix the flour with an appropriate amount of warm boiled water and knead it into a dough. Tightly cover with plastic wrap, after many times to wake the dough, after about 10 minutes each time, knead for 5 or 6 minutes, and the dough will naturally be kneaded very brightly. In this process, the pork belly is cut into diced meat, stirred with light soy sauce, cooking wine, Sichuan pepper powder, salt, and chicken essence and set aside.
Knead the dough and roll it out, spread a layer of canola oil and cut it into wide strips. Cover with plastic wrap or damp gauze, and you're ready to stir-fry. The more types of dishes to make noodles, the better the taste, and the more comprehensive nutrition, generally Chinese cabbage, diced radish, vegetable melon, etc. Pour clear oil into a hot pan, add diced meat and stir-fry for a while, then set aside.
Put the bottom oil in the wok, add chopped green onion and minced ginger, then pour in two kinds of diced radish and tofu, add soy sauce, half a bowl of boiling water, and simmer for 10 minutes. Then add garlic, fungus and diced pork that has just been fried and simmer for 3 minutes, finally add leeks, salt and monosodium glutamate and stir-fry evenly, turn off the heat.
Boil another half pot of water, bring to a boil and start kneading the dough sheets. Pick up a strip of noodles, pull evenly, break it, and put it into a pot of boiling water. The dough should be pulled quickly, and after there are more pieces in the pot, stir it with chopsticks from time to time to avoid sticking to each other. After kneading the noodles, put in the stir-fried vegetables and cook for two minutes, then pour in the greens, which can keep the greens bright green and nutritious. In this way, a pot of meat and vegetarian matching, nutritious stewed noodles is completed.
Stone buns
Stone bun is a traditional dish with a unique taste and cooking utensils. The stone material selection is special, and the stone can only be selected in the 1 5 km river channel of Zhujiagou, Xindian Town, Lintao County, with a particle size of 4 6 mm and stable performance. The stones used to make the steamed bun can only be used more than 20 times.
The production process of stone buns is very unique, it is best to use a frying pan to ensure that the stones are evenly heated, and each pot of stones should be guaranteed to be about 10 kilograms, which can fully cover the cake.
The stone bun just out of the pot, the golden surface, evenly distributed with concave and convex pits, is the trace of the stone burning. In the mouth, it is charred on the outside and tender on the inside, and has a flavor peculiar to grilled food.
The people of Zhujiagou in Xindian Town worship a god very devoutly, the standing immortal. Legend has it that the station immortal who descended to the mortal world was a great filial son, and his family had no food to eat, so he turned the stone into wheat for his mother and neighbors to eat. Later, the standing fairy feathers turned away, and the people brought the river sand he left behind home, although it was not transformed into food, but it roasted a strange and fragrant food. If the stone bun is called another name, it should be "filial piety fairy bun"!
Stone steamed bun is a good gift for Lintao people during traditional festivals, visiting relatives and friends, and it is also a daily home food. It embodies the rich customs of Lintao's traditional farming society, and is also interdependent with history and culture.
Stuffed skin
Stuffed skin is the most distinctive, the most people-friendly, the oldest and most widely distributed snack in Lintao.
It can be used as a staple food or as a snack, cool and delicious, appetizing and relieving the heat, and the most prominent taste is sour, spicy, salty and fragrant.
There are several processes in the production of stuffed skin: mixing noodles, washing noodles, sedimentation, steaming gluten, steaming stuffed skins, making seasonings, and making vegetarian marinades.
The first night the dough is mixed with moderate firmness and softness, and then kneaded and washed in a basin of water, which is called washing the stuffed skin, so that the dough is separated into two substances, the juice and the gluten. Put the washed juice in a basin or jar for at least 5 hours, then drain the excess water to keep the juice just right.
Boil water in a large iron pot, put the gluten in the pot to steam, and the steamed gluten cannot be lifted from the lid, otherwise the cold air will slip in, and the gluten will immediately collapse and can no longer be fluffy. Put a little alkali in the sauce to increase flexibility, pour it into a special cage drawer and spread a thin layer, steam and blanch, and it's good for three to five minutes. Take out the cage drawer to cool, and put the other cage drawer into the pot to steam, and the cycle repeats. The dried dough is removed from the cage drawer, placed on the cutting board, and brushed with clear oil. Bake cumin, star anise, grass fruit and other spices on a low fire, and when the fragrance wafts out, put them in a stone mortar nest and pound them into powder. The drained water also comes in handy, and after boiling, add the seasoning powder and a little soy sauce, and the thick vegetarian marinade is good.
Lintao people go to the street to eat stuffed skin, and there is a peculiar saying "catch a bowl of stuffed skin". This is because there is a conventional method: five fingers quickly grab a few long strips of stuffed skin, throw them onto the board, and then quickly grab them and throw them on the board, and after five or six strokes, shake them and put them in the bowl. This will look a little more, and it is a sense of ritual that the stuffed skin stall maintains when food is scarce.
Scoop up a bowl of stuffed skin, and then match it with five or six pieces of gluten and cucumber shreds, and put in a variety of seasonings: oil and spicy seeds, garlic juice, vinegar soaked in grass fruits, sesame paste, sesame oil, salt, bad tofu juice, vegetarian marinade (the latter two are the ingredients added to the Lintao stuffed skin), and the bright and attractive stuffed skin is really good. The entrance is delicate and smooth, sour and spicy, flexible and delicious, and it is a popular cool pasta and an excellent flavor snack. Now in the Lintao stuffed skin, crushed peanuts and chopped sesame seeds are added to increase the thick and mellow taste. There are also shops that add celery cubes, and the taste is particularly refreshing.
Sugar shortbread
Sugar shortbread is a popular folk snack in China, which originated from shortbread, and later some pastry chefs added fillings to shortbread to gradually form sugar shortbread. The history of shortbread can be traced back to the Tang Dynasty, it is rumored that Tang Gaozong Li Zhi believed in Buddhism, when Master Xuanzang translated Buddhist scriptures up to 1,000 volumes, Tang Gaozong had ordered the palace chef to make "mille-feuille pancakes" with clear oil to reward Xuanzang, in recognition of Xuanzang's indomitable perseverance and meticulous work attitude. After Xuanzang's death, the chefs of Chang'an, Kyoto, with their reverence for Master Xuanzang, made careful improvements to the "mille-feuille pancake", and named it "mille-feuille shortbread" and put it into the market, which was all the rage in Chang'an, the capital of the Tang Dynasty, and has been passed down for more than 1,000 years.
Lintao sugar shortbread has a history of 100 years, using fine powder, five-spice powder and other raw materials, making cakes according to certain requirements, baking with slow fire, making the cake sponge-like, and adding white sugar. When eating, gently pinch it with your hands, like a mille-feuille chrysanthemum, soft and hard, with good color and fragrance.
Rosewood halva
Roseflower halva is a traditional food in Lintao, which is famous for its crispy, sweet, fragrant and crispy. This.
Grow small foods, with millet as the main ingredient, with walnut kernels, sugar roses, sesame, oil and other accessories. After the millet is removed from the chaff, crushed, it is steamed, fermented, and turned into sugar syrup, and then smashed with a stick, kneaded, and kneaded into shape. Its sweet ingredients come from the processing and refining of raw materials, so the sweetness is natural, the taste is good, the sex is hot, and it has the effect of strengthening the stomach and protecting the stomach. In the past, it relied on small-scale production by one household, but now it has been produced by manufacturers, formed a scale, exported to other provinces and cities, and won many awards in the food industry competition.
Legend has it that once upon a time there was a filial son, the old mother was sick, did not eat water and rice, and hundreds of medicines were ineffective. When I was helpless, I tried to use sesame seeds, sucrose, accompanied by roses and tangerine peel, and developed into powder to feed the old mother. The mother likes to eat, and after a while, the illness gradually heals, the body gradually recovers, and the eyes are clear, and the heart is comfortable, just like a dead tree in spring. Zixin Dayue is a copy of the finished product, named "Rosewood Hava", and put it on the market to give the world. Roseflower halva carries filial piety, tastes good, and is soon loved by people.
Hemp curd buns
Hemp rot is the best seed by peeling, pressing, distillation and processing, with the stomach and intestines, antipyretic toxin, and the essence of the effect.
To make hemp curd buns, the first process is to "point" hemp curd. Crush the hemp seeds with a stone mill or grinder, rub them vigorously in water, then sift the hemp seed skin with a basket, and heat the soup in a pot over low heat. Then soak the hemp skin in water and continue to scrub, after precipitation, the water on it is used to "point" the hemp rot. After the soup in the pot is boiled, **bubbling, just "point" a little water, so that the numb curd in the soup will slowly form a porridge on the top of the pot, which is the hemp curd. Then mix a small amount of shredded artichoke, minced green onions, and seasonings into it, and it becomes the stuffing of the sesame curd buns.
After taking out the curd curd, add some chopped green onions and seasonings to the soup, which is the curd soup, which has a unique taste.
Lintao hemp curd buns are stuffed with five-spice powder, salt, monosodium glutamate, chopped green onions, etc. as condiments, and lard is appropriately added, and the bun skin is fermented with refined flour and rolled out. The finished bun is white and fluffy, and the taste is delicious, especially on the cold days of Shujiu, it tastes steamy and fragrant.
Meng Jiangnu Crying on the Great Wall" sang: "In October, I came to October 1st, Ma Fuer sent winter clothes, walked mile after mile, my Langjun is in **...The story of Meng Jiangnu Crying on the Great Wall is poignant and moving, and it has been widely circulated. Later, in order to commemorate Meng Jiangnu, the locals steamed hemp curd buns on the first day of October of the lunar calendar every year.
Oily kueh
Lintao oil cake is a festive food made by every household during the Spring Festival, and this traditional production technique has a history of more than 300 years.
The main types of Lintao oil cake are longevity peach, butterfly, pipa, bergamot, back-to-back, chrysanthemum, wheat ear, sparrow, pan buckle and so on. The fried oil cake is bright yellow, coupled with the embellishment of various colors, there is the feeling of jasper, coral, and agate piled up on the plate, the form is delicate and attractive, and it is rich in beautiful meaning.
There are three main aspects of the production of oil kueh.
The first is to make puff pastry and leather noodles: puff pastry is made of lard, clear oil, honey, and leavened noodles, and the leather noodles are made of sugar, eggs, and leavened noodles.
The second is to knead the two kinds of noodles until they are smooth and delicate, roll them into a 3 mm thick dough, cut them into strips 2 5 cm wide, superimpose a layer of leather and a layer of crisp noodles, glue them with honey water, and add the embellished colored noodles in the appropriate position, splicing them into a specific shape, and cut them into symmetrical kueh slices.
The third step is to fry in the pan.
The small oil bun half an inch square has seven or eight cross-sections, and each layer has its own color and taste, giving people a crispy and crispy unique taste and colorful visual experience, adding a lively and festive atmosphere to the Spring Festival.
In the lunar month, the freshly fried fried rice cake is shared with relatives and neighbors as a small gesture and brought blessings in advance. In the first month, relatives and friends come to pay New Year's greetings and serve their own fried rice cakes, which is a necessary etiquette for the host, and it is also the respect that visitors should have.
Some elderly people said that in the past, only large families would fry wonderful steamed buns during the Chinese New Year, and ordinary families only fried some ordinary oil cakes. At that time, the housewives of large families secretly competed to see whose steamed honey was crispy, the colors were gorgeous, and the methods were exquisite and ingenious. You kueh er is a yardstick to measure the tea and rice skills of housewives, and it is also a yardstick to measure the standard of living of the family.
You kueh er has a beautiful meaning, whether it is in weddings, sacrifices, worship and other activities, you are indispensable to the figure of oil kueh.
Zishengde Sugar Village "Fu Ji Halva".
Halva is a pure natural handmade sugar products, Zishengde Sugar Village "Fu Ji Sugar" is a time-honored brand in Lintao County for more than 100 years, and the workshop is located in Fancheng New Village, Taoyang Town, Lintao County.
Halva has a history of at least 200 years in Lintao, and the production and sales of sugar have been mentioned many times in the county annals of previous dynasties. In 1943, when the Soviet plane was forced to land in Lintao, the pilot tasted the halva and bought sixty or seventy catties at once, and since then, the halva of Zishengde Sugar Village has become a hot-selling brand in the northwest. In 1945, Mr. Xia Nai, a leading Chinese archaeologist, wrote in the third volume of "Xia Nai's Diary": "Lintao's famous products are paint, incense and cinnamon candy. ”
The raw materials for halva production are wheat, millet, walnuts, sesame, peanut kernels, sugar roses, etc., and the production tools include bamboo baskets, drawer cages, professional sugar drains, pots, sugar shovels, sugar stirring, five-pound hammers, knives, etc.
Big buns
The best Lintao buns are made with chewy winter wheat flour. The fermented dough is kneaded with more dry flour, and after steaming, it is layered, chewy, and has a long aftertaste.
The newly out of the pot of the big bun is plump and plump like Hanlian (the ancients called the unopened lotus flower as Hanlian) first blooms, according to the habit of Lintao people, will be hot on the top of a few points of vermilion pigment, so that it adds a little joy.
In Lintao, the big bun has a special meaning and function, generally not used as a daily food, but specially used for such as adding ding, marriage, birthday, festivals and other happy events. At that time, uncles and brothers, aunts and aunts, relatives and friends must hold a plate of big steamed buns as a congratulatory gift in addition to the money and silk to show respect and intimacy. When the banquet is coming, when the host goes out to see off the guests, he also needs to bring one of them to give back to his relatives and friends with his own gifts to show his gratitude.
In the past, as a valuable gift, the big buns were mostly made by the housewives themselves, although it was quite difficult, but the owners were dedicated and dedicated. The deep clouds of the years and the long mountains and rivers of the world are also generated and embodied in this subtle steaming process.
In most places in Longzhong, when marrying a daughter-in-law, three pairs of big buns are inseparable, that is, one pair of each pair of marrying, one pair of each big bun, 12 of each pair of big buns, 2 of which are returned to the mother's family, and 10 are kept for themselves. A pair of large buns requires 1 liter (about 15 catties) of wheat to grind white flour, and if you don't make large buns, you can use 1 liter of wheat instead. At a time when life is difficult, this can add a lot of difficulties to the man's family; Now that the living conditions are better, this function of the big bun has faded out of people's field of vision.
"Yishengyuan" red tofu
Yishengyuan "Muchang Zhang Ji" red tofu is the representative of the "red side" bean curd in China's three major factions of "green, red and white" bean curd, which is fermented in three times after 13 processes and 160 days.
In the old days, there were 100 "Haiyan Spring" in Muchang Village, Taoyang Town, the spring water was clear and sweet, before 1949, many wineries were located here, which was to use Haiyan Spring to make fine wine. Water quality is also extremely important to the taste of tofu, and the luscious Haiyan Spring and its groundwater can make mellow tofu, which is the unique advantage of "Muchang Zhangji" red tofu.
"The raw materials of red tofu include sea eye spring water, soybeans, green salt, sea salt, and secret red yeast cooking wine. The production tools include stone mills, pottery jars, grinders, large baskets, cutters, wooden drying boards, fermentation chambers, and fermentation ponds. The selection of materials is excellent, the process is complex, the formula is strict, and the manual production is adhered to.
The first step in making red tofu is to soak soybeans in Haiyan spring water, grind them into soybean milk with a stone mill, and then add sour pulp after cooking, and press them into porcelain-solid old tofu. The old tofu is divided into 4 cm square blanks and placed on the drying board in an orderly manner, and the spacing of the tofu blanks is a kind of learning, which should be conducive to the growth of the fungus. After three days, the tofu billet matures, is covered with mycelium, and the protein is converted into new substances such as amino acids, producing a delicious flavor and the first fermentation is completed.
The moldy tofu is marinated with salt, and the large clay jar undergoes a second fermentation. There is a close relationship between the origin of salt and the quality of red tofu, and the effects of green salt, sea salt, and Inner Mongolia salt are all different. Half a month later, the second fermentation was completed.
Put the pickled tofu into cold boiled water, wash off the floating salt, mix the red yeast wine, taste and correct, a layer of soup and a layer of tofu, sealed in a pottery container, and experience the third natural fermentation of dog days.
In the long-term production practice, Zhangji red tofu has formed a unique charm of red and white appearance, festive and warm, mellow taste, mildew and fragrant, which is an important ingredient for Lintao snack stuffed skin and cold powder, and is a microcosm of Lintao food culture. At the same time, it has an irreplaceable role in the spread of the classic Longcai brand represented by bad meat.
Tea food
Lintao tea food is a kind of sacrificial special pattern pastry, this kind of pastry is handmade, with a long history, plastic arts, crispy taste, and special functions.
Tea food has a history of more than 300 years in Lintao. Since ancient times, Lintao has been an important economic, military and cultural town in Northwest China, and the main route of the Silk Road. The Qianli Tao River is unique to Lintao, the people live a relatively rich life, are well-informed, and the demand for cultural and spiritual levels is strong. In the 90s of the 20th century, the pickle garden in Lintao County visited the tea master and their descendants to learn and study the art of tea food, so that it can survive. On this basis, we have continued to develop and innovate, and have developed a more sophisticated set of tea food.
In the early days, tea was an exquisite tea for the court, nobles or large families to pass the afternoon, and ordinary people could not afford to enjoy it. Now, ordinary people can afford to buy this expensive snack. In the agricultural era, in order to express the solemnity and devotion to heaven and earth and ancestor sacrifices, people used these lifelike fresh fruits, flowers and vegetables such as bergamot and peaches to recall the deceased and worship the gods.
Tea production focuses on three major links:
The first is the elaborate filling. Crush the rock sugar produced in Lintao, mix it with sugar, roses, peanuts, raisins, sesame seeds, walnuts, green and red silk, clear oil, and cooked noodles, and mix them into a filling. The tea roasted in this way has a moderate sweetness, and when you chew it carefully, you can also find the unmelted rock sugar residue and let it melt in your mouth, so that people can have endless sweet enjoyment. In addition to sweetness, the green and red silk made of tangerine peel has a little sweetness in the bitterness, which makes the tea taste three-dimensional, rich and charming. There is also a relatively simple filling, which is bean paste filling, which makes the appearance of tea more delicate.
The second is the fine leather surface. The production of leather noodles cannot be accurately mastered without the guidance of predecessors and three to five years of research and training. The best tool for making leather is human hands. Skillful handwork is more precise than mechanical rigidity. Because the same flour, the same water, but the microcosm of the world can be very different. The draft, flexibility, saturation, etc., can be adjusted at any time in the hands of experienced masters, so that the food will be in the best condition. Secondly, rub the food with just the right amount of force.
The third is the delicate shape. To make a tea food, it must go through time tempering, the direction and strength of the pressing, the part of the filling, and the cooperation of the ten fingers when matching, all determine the quality of a tea food. The leather surface is constantly changing in the hands of the master: first it is colored into seven colors, and then it is slowly filled with its own distinctive forms, and then the sculpture is pinched by the ten fingers, and gradually there are plum blossoms, chrysanthemums, bird's nests, bananas, peaches, bergamots and other shapes. The green and red apples seem to have just been plucked from the fruit trees in late summer, and the uneven texture of the skin can make people smell sweet and sour; The yellow pear has a round belly and seems to contain the aroma of wine. The back of the comb and the back of the knife are all tools that can be used, easy to master, free to transform, heart to mind, smooth and natural, only a person with a good mind can create this kind of beauty.
Beauty, beauty, and deliciousness are constructed into a considerable, tastingable delicacy of tea food.
Mille-feuille mooncakes
When the Mid-Autumn Festival is approaching on August 15, the traditional Lintao family has to make the local traditional mille-feuille moon cakes. The moon cake is like a round of bright full moon, decorated with brocade flowers, filled with honey flowers layer by layer, so this mille-feuille moon cake also has a name - honey bun, every household has to use this honey bun to offer the moon.
The soul of this traditional mooncake is this flowery and ingenious lasagna. The mother-in-law carefully cut and cut on the soft dough cake like embroidery, and more than a dozen kinds of patterns such as chrysanthemums, bergamots, goldfish, and butterflies were easily transformed in their hands.
When the moon cakes are roughly ready, the experienced elders in the family will personally cut out the pattern of Tai Chi or the sun and the moon for the moon cakes, use thimbles to circle Tai Chi, and use flower grains to give fish eyes. These auspicious patterns express the family's gratitude to all things in heaven and earth, and also pray for the reunion and harmony of the whole family.
The skillful mother-in-law and daughter-in-law make exquisite mooncakes that everyone admires, and from these mooncakes, the most perfect one will be selected to offer the moon, and the deceased relatives will also enjoy the sweet mooncakes on the sacrificial table. After the worship, the incense table was removed, the moon cakes were cut, and everyone began to enjoy the reunion night and taste the sweetness brought by the moon cakes.
The layers of handmade mooncakes are a microcosm of culture. It inherits the delicacy of folk customs, represents the elegance of people's life, and confirms the heavy cultural accumulation of this land.