Qinzhen is located in Huxian County, under the jurisdiction of Xi'an City, adjacent to Xi'an, and has been rich in high-quality japonica rice since ancient times. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 infoLegend has it that during the reign of Qin Shi Huang, there was a great drought in one year, and there was no rice to pay tribute. At that time, the punishment was severe, and the villagers were terrified, so they sought advice from a squire. The next day, the squire calculated and made cool skin to pay tribute! The aged rice is soaked overnight, stone ground into a pulp, precipitated, skimmed off the supernatant, steamed in the basket, and then added various seasonings, that is, into Qinzhen cool skin. Qin Shi Huang tasted it, soft and smooth, sour and spicy and delicious, under the great joy, he was exempted from taxes that year, and designated Qin Zhen Liangpi as a royal tribute thereafter.

Qinzhen rice cold skin production process is very exquisite, from the selection of rice, flour to and pulp, pot steaming are unique, so the skin produced has the characteristics of tendon, thin, fine, slippery, etc., plus Qinzhen cold skin chili oil production is extremely exquisite, the seasoning is selected from the best chili, high-quality rapeseed oil and a variety of seasonings, pepper, pepper, fennel and other spices are crushed into the oil, heated and boiled repeatedly, its color is red and bright, spicy and attractive, so the cool skin is red and bright like fire, fragrant, sour and spicy and refreshing, and then accompanied by bean sprouts, The celery is yellow and green, and it is a perfect match! It is a prestigious delicacy in Guanzhong for a hundred years, and it will be unforgettable after eating a bite!

The Guanzhong Plain in Shaanxi Province is one of the main producing areas of wheat in China, and the cool skin made of wheat flour as raw material is called dough, which is the most popular in Shaanxi. Before the reform and opening up, rice was still a rare thing in Shaanxi. Therefore, at that time, in the streets and alleys of Xi'an, there were often villagers pushing new rice for flour, usually one pound of rice can be exchanged for one and a half to two pounds of flour.

Regarding the preparation method of dough, Mr. Jia Pingwa, a famous writer in Shaanxi literary circles, recorded the following in his "Shaanxi Snack Record": "Preparation method: one pound of flour with two pounds of water, poured in three times, first and into a thick paste, and then add water and dilute one after another, add salt, add alkali, and raise the slurry with a hand spoon, and it is appropriate to pull up the thick strip of chopsticks. Spread white gauze on the steamer, pour the batter on it, spread two minutes thick, thin and even, steam on high fire, and cook in about six or seven minutes. Buckle the dough from the cage grate on the table, smear a layer of vegetable oil on each dough, stack it together and let it cool, and then cut it into thin strips with a pendulum knife."

Stirring the fragrance and polishing, after pouring the oil, stir the spicy seeds to no longer bubble, pour in a few drops of grain vinegar brewed by Qishan with corn, wheat, sorghum, etc., and immediately stir the spicy seeds, which can be seen that the spicy seeds are boiling and bubbling again, and a fragrant aroma rises. The color of the spicy seeds is bright red and oily, and it exudes a thick and slightly sour and mellow smell. After the incense is excited, when the spicy is not bubbling, add a small amount of white sugar to the spicy and stir well, so that the sugar can make full use of the residual heat of the spicy to dissolve in the oil and spicy seeds.

The cool skin sold on the streets of Xi'an, when it is sold, it also has its own characteristics, the rice skin is white and translucent, the steamer can be steamed out of how big a piece, after steaming, a little cooked vegetable oil is smeared between one and a sheet, and then stacked up layer by layer, piled up on the desk like a signboard. When eating, the vendor took out one, put it on the case covered with snow-white gauze, skillfully used a sharp knife as big as a guillotine, and almost didn't look at the "bang, bang, bang......" a few times to cut the skin into chopsticks-like thickness, and then put salt, vinegar, special seasoning water, soybean sprouts or mung bean sprouts, etc., and finally use chopsticks to pick up a pinch of skin in the jar full of red and bright chili oil. The red and bright chili oil, without waiting for the fragrant fragrance in the mouth, has already been slandered, mixed well and tasted a bite, the skin is strong, the taste is sour and spicy, the fresh fragrance is abnormal, and the world is delicious!

The size and appearance of the dough are similar to that of rice husk, but the color is slightly yellow, and the biggest difference between the two is that there is gluten in the dough, and gluten is a by-product produced when making dough, so there is no need to do it alone. Good gluten not only tastes gluten, fragrant, but also has many pores in it, like a sponge, full of delicious water and chili oil, take a bite of the oil, the spicy and thorough, delicious and refreshing feeling is really enjoyable, so the most common sentence heard in Qinzhen Liangpi shop is: "Boss, more gluten, more spicy"!

Qinzhen Liangpi is well-selected, the craftsmanship is rigorous, the seasoning is exquisite, and it is famous all over the country for "white, thin, light, soft, tendon and fragrant", especially in the hot summer, if you go to the streets of Xi'an, it is not difficult to find that regardless of men, women and children, Liangpi attracts everyone with its irresistible temptation, no matter how big or small Liangpi stall, it is crowded at all times. Qinzhen Liangpi has become one of the main items of snack business because of its small investment, large profit and fast return.

Qishan rolling dough is a specialty near Qishan County, Shaanxi Province, and is also produced in the surrounding areas, and the most recognized by diners is Qishan rolling dough. Its shape resembles a wide surface, almost transparent, relish and chewy, and then mixed with spices such as oil pepper, salt water, balsamic vinegar, etc., the taste is excellent. Locals often use it as a staple food in the summer, and it is also a good dish on the table even in the cold winter.

The first thing to do is to prepare a large cauldron. Pour an appropriate amount of flour into the pot and add cold water in a ratio of 1:3. Then it's time to look at your stamina and stamina – knead the dough vigorously for a long time until it is pureed. Then came the physical work: dough rolling. Pull a piece from the kneaded dough and roll it out as hard as you can, usually until it is rolled into a 2-3 mm sheet. After all the roll is done, it can be steamed in the pot. Generally, it is good when the dough becomes transparent. After cooling, cut into ordinary noodles, add freshly poured chili peppers, balsamic vinegar, brine, or freshly cut shredded cucumbers for a more refreshing taste.

A typical halal way to eat. The method is relatively simple, the flour is adjusted into a paste, put it into a special metal cold leather basket, shake the cool skin to make the dough essence spread flat at the bottom of the basket, and then put it into a pot of boiling water to steam and mature. When eating, cut the dough into strips half a centimeter wide, generally add the adjuncts as cucumber shreds, and add salt, vinegar, sauce, sesame paste, chili oil, etc.

That is, the characteristics of cool skin. As mentioned earlier, the four characteristics of "tendon", "thin", "thin" and "tight" are highlighted. "Tendon" means to be strong and chewy; "Thin" means steamed thin; "Fine" means to cut finely; "穰" means soft. It is based on these four characteristics that Qinzhen rice dough is generally welcomed by the public.

There are no more than two kinds, one is to eat cold, and it is also the most common, which can be used in spring, summer and autumn in a year; The other is to eat hot, that is, after steaming the skin, cut it and put it on the cage drawer, there is a fire under the fire, so that the skin is always kept hot.