These four most characteristic snacks in Hanzhong have a very long history, but the difference is that compared with hot noodles in the Northern Song Dynasty, there were already hawkers carrying burdens or pushing carts to set up stalls along the street to sell, and the other ones are more family delicacies in the homes of ordinary people.

Pink skin, that is, slice skin, if you look at it from the outside, it is a bit like a cold dish popular in the northern region in the later generations, the Northeast big peel.

In terms of raw materials and methods, there are actually many similarities between the two foods.

The characteristic of the slice skin is that it can be mixed cold or hot, and the two different ways of using it will bring different enjoyment on the tip of the tongue.

But the same thing is that the seasoning added to the noodles is enough to pay attention to it, and the taste is strong enough to make people eat it, whether it is sour, salty, or spicy, it gives people a very punchy feeling.

Whether it is a hot summer or a cold winter, a bowl of noodles with enough seasoning is eaten in the mouth, and the person who eats it is sweaty and the mouth is sore, which is called cool.

From the point of view of the raw materials for making powder, it has to be said that this is a huge innovation in the search for food for the vast number of poor people.

In the early days, the poor people in Hanzhong did not have enough food to fill their stomachs, so they could only look for edible food sources from the nature around them that could fully replenish the calories needed by the human body.

In early summer, it is the season when the wild bracken at the southern foot of the Qinling Mountains is ripe, and the bracken all over the mountain is the source of wisdom for the people to rely on the mountains to eat the mountains.

At that time, the men were working in the fields, and the old people, women, and children carried baskets on their backs and went up the hill to dig bracken.

The leaves of bracken can be eaten as a vegetable, and if you can't eat it enough, you can also make pickles, and pick out the bracken with hypertrophied rhizomes, and then put it in a stone mortar to mash it, throw away the tough skin graft, and the remaining pulp will be rich in a lot of starch.

The slurry is filtered, and the clean milky white liquid that comes out of the washing is the starch solution, which can be diluted with water, and then added alum, and stirred constantly, the alum will make the starch in the slurry thicker.

At this time, a large pot full of water boiled violently, and then a small soup pot or a metal container with a flat bottom floated on it, poured the already thick slurry into it, and shook the soup pot slightly to let the slurry evenly spread on the bottom of the pot and be heated and solidified.

After all the juice was solidified, the soup pot was taken out of the boiling water and cooled in cold water, and a wonderful thing happened, the milky white juice turned into a bright, translucent and elastic powder.

Cut strips or slices as you like, add seasonings at will, and you can also add chopped bracken, pickles or other small pickles, and stir well to make it the most simple and delicious.

In such a difficult period and difficult living environment, the simple people can always find suitable ingredients from the nature around them to make delicious food.

At the same time, with food, it cannot be wasted, everyone cherishes these hard-won foods, and the production of slurry water surface is also another delicacy born from the idea of saving food.

In the Northern Song Dynasty or earlier, the slurry water surface was called Bangbang Noodles, or more directly called Mixed Vegetable Soup Cake.

In this year, the cultivation of vegetables is very time-sensitive, and in layman's terms, in ancient times when there was no vegetable greenhouse technology, for the common people, it was what kind of vegetables to eat in what season.

In his small yard, he opened a vegetable bed, sprinkled vegetable seeds, and then watered them every day, hoping that they would mature quickly and allow his family to eat fresh vegetables.

However, such a grassroots vegetable cultivation method will lead to not enough vegetables at ordinary times, and when the vegetables are ripe, they can't finish eating, so they can't stop picking, so that the original fresh vegetables become old and lose their original crisp taste.

The most common vegetables in this era are nothing more than several varieties of mustard greens, and then cabbage and turnips.

Cabbage radish is relatively easy to preserve, while mustard greens can only be eaten freshly to taste its fresh taste.

If you can't finish it, blanch it with water, drain it, store the mustard greens in a clay pot, sprinkle a handful of coarse salt, and let it ferment naturally.

Pickled mustard greens can be eaten directly, but if eaten like this, the taste will inevitably be single and boring. The people then came up with another food to go with it, and the soup cake was made with mixed vegetables.

The pickled mustard greens are used as the main ingredient, and then mixed with other seasonal vegetables, or eaten leftovers, mixed together and stewed with green onions, ginger and garlic in a large pot, then added to the noodle soup for boiling soup cakes, and finally added some diced tofu or tempeh, it is made into a unique marinade for soup cakes, which the locals call dumplings.

As for the soup cakes, the hand-rolled ones are made with thin dough and cut into noodles of different thicknesses, and even if they are cooked thoroughly, they still retain their toughness.

The boiled soup cake with the unique rice dumplings is a bowl of mouth-watering slurry.

Later generations were rich in materials, and they had long since abandoned the method of making dumplings with pickled vegetables, and instead used the method of boiling fresh vegetables and brewing them in noodle soup, which may have been much fresher in taste, but the sour smell of primitive natural fermentation has disappeared.

Compared with the three popular Hanzhong delicacies in the front, the last one should be regarded as the most worthy dish for the table.

Cai tofu, which is tofu rice porridge with fresh leaves, sounds like a mixture of several common ingredients, but if you haven't eaten it, you don't know how it tastes and you can't forget it.

The sour syrup tofu that is common in the north does not need to be squeezed into lumps by eating molds, you can directly put it into the rice porridge boiled in sour pulp water, mix and heat the two foods for a short while, and then add a little green vegetables to decorate, and this dish is completed.

Tofu and rice are mixed together, and the appearance is as light as white jade in the clear soup, and this dish is indeed the best choice for relieving greasy.

Of course, this dish can be eaten directly, but the most flavorful thing is to add a variety of seasoning seasonings, such as specially fried hot sauce, stir evenly and scoop it directly with a spoon to eat, you don't need to care about how it looks, you just need to enjoy the refreshing fragrance and endless aftertaste in your mouth.

Although the ingredients are simple, these ingredients are combined to form a dish with extremely rich nutritional value.

Vegetable tofu was already a popular dish in the later generations of material abundance, but it was still a rare and good dish at that time, and only when distinguished guests came, Hanzhong people would make this dish as a delicacy to entertain guests.