Noodles are located at the southern foot of Qinling Mountains. There is a kind of delicious food in Hanzhong called Hanzhong Noodles.

Legend began in the Qin and Han Dynasties. It takes rice as raw material, which is soaked, ground into rice slurry, diluted with water, steamed in a special cage, cooled and cut into thin strips. It has the characteristics of white, thin, light, tender, thin, soft, tough and fragrant, supplemented by bean sprouts, spinach and shredded carrots, and supplemented with sesame sauce, Chili sauce, garlic juice and ginger juice. After mixing, red and green set each other off, yellow and white set each other off, with bright color, refreshing taste, fragrant smell and unique flavor. There are many ways to eat dough. In addition to cold food, you can also dry fry. White and bright, crisp and charming, comparable to the shrimp slices at the banquet. There are also ways to eat fried and stewed. It has long been a popular local snacks with unique flavor.

[Edit this paragraph] How to make Chili oil for cold noodles:

Hanzhong flavor ratio: (special material for cold rice noodles) 150g: (three kinds of peppers) 500g: (rapeseed oil) 4000g. As tastes vary from place to place, please cable your city so that we can provide you with all kinds of raw materials suitable for local tastes.

1. Ingredients: four bags of spices (special spices for cold rice noodles)

2. Accessories: eight bags of peppers (special peppers for cold rice noodles, containing 20g of sesame seeds),

3. Accessories: 4000g/8kg rapeseed oil;

4. After the rapeseed oil is boiled, let it cool slightly for about 1 minute, then pour it into the container and put it in turn (first put a little pepper in the oil, preferably after 30 seconds, the pepper will not turn black, then put a lot of pepper, and stir the seasoning evenly (don't make a mistake in the order of putting the materials).

[Edit this paragraph] History:

The dough in Hanzhong has a long history. Hanzhong cold rice noodles are mainly spicy sauce, especially the production of Chili oil. Chili oil is the most important seasoning in dough. Whether it is delicious or not depends mainly on the seasoning in Chili.

But when and what this snack started, no one has verified it, except that Hanzhong people can't live without it, because Hanzhong people eat dough as a meal, three times a day. Once you don't have it for a long time, you will miss it like a child without a mother. You always feel that something is missing in your life.

In recent years, whether on business trip, study or work, when we got off the train or bus, we all watched the noodle stand eagerly, rushed up, left our luggage behind, ate a bowl or two of noodles before coming out, and then said something else. It seems that with the enjoyment of breathing, all the troubles of going out and deep homesickness will disappear.

This kind of stall is generally small, and a facade is enough. There is a big stove at the door, with a cauldron burning boiling water on it, and towering steamer stands on the water layer by layer. Slowly lift a cage, then pour rice paste into a cage and steam it. There is also a stove next to it. There is a big pot of seasoning soup on the stove that has been cooked all night. There are many good things in it: chopped green onion, ginger rice, pepper, tsaoko, aniseed and other spices, as well as gastrodia elata and angelica sinensis.

Dough is actually made of rice, similar to rice noodles in the south. Because tenderness and strength are like good noodles, it is named. You can cut it as thin as noodles, or put it in a bowl and mix it with seasoning soup.

If you eat dough without pepper, you won't taste anything. Pay attention to the selection of fine peppers, finely ground into flour, add sesame seeds, and then pour hot oil, which makes people's appetite open from a distance. So you have to sit down. Who made your stomach so naughty? I just ate a bowl unconsciously, which is a bit like pig eight quit eating ginseng fruit. She only knows how delicious it is, how to eat it, but forgets the taste, so you have to have another bowl and savor it. It's just that some people can't tell why after all. Not spicy, not sour, not numb. I just feel warm in my heart, comfortable in my stomach, fragrant in my mouth, oily but not greasy, refreshing and warm. It's best to drink another bowl of vegetable tofu, just like drinking coffee with your partner. After a while, your head and feet are steaming, and your face is like a peach blossom. No wonder the girls in Hanzhong usually look moist and gentle, but they are quite swallowing mountains and rivers when they eat their dough.

After eating, I put down two or three dollars, and the stall owner happily pushed a mount for you-your bike or motorcycle, and said hello: Walk slowly! Come again!

With the reform and opening up, this snack in southern Shaanxi has also been put on the streets of Beijing and stalls in Shenzhen. It's just expensive. Forget it, the taste is not very authentic. In particular, I am not used to outsiders always calling dough cold noodles. Because I always think that eating cold dough is good, and eating hot dough is even more tasteless. Late at night in the middle of winter, the weather is cold, but the night market is crowded with people. Just to eat a bowl of steamed and hot dough. Especially the excellent midnight snack between couples, steaming, snuggling up to you, eating with emotion and tone, has made it prosperous and sweet, beautiful!

I thought snacks were snacks after all and could not be served. Who knows that once I accidentally saw dough at a friend's wedding banquet, it was surrounded by a circle of polished lean meat, covered with a large piece of lettuce leaves, surrounded by many cherries and lotus seeds, and all the color, smell and fragrance were occupied by it. The big plate was served in less than two minutes, and one person and two chopsticks were swept away.

Even so, I always feel that dough is popular after all, and it is better not to put on those noble and gorgeous coats.

Noodles are called the first of the four special snacks in Hanzhong. It is made by soaking rice (flour at first) in water for four hours, then pushing (or beating) it into rice slurry, steaming it into pancakes in a cage, cooling it in a ventilated place, smearing rapeseed oil and cutting it into thin strips, adding refined salt, rice vinegar, soy sauce, pepper, ginger juice, garlic paste, red pepper and other seasonings, and mixing well. It can also be served with shredded radish bean sprouts, which look white and red, or with spinach with white and green. It tastes slightly spicy and salty, sour and delicious. Since ancient times, Hanzhong people have used dough to entertain relatives and friends.

Noodles originated in Qin and Han Dynasties. According to legend, Liu Bang was king in Hanzhong and ordered Xiao He to build the He Shan Dam, resulting in a bumper harvest of grain every year. In order to improve their lives, farmers dilute flour with water, steam it into pancakes, cut it into strips and eat it cold. It's delicious. One day, Liu Bang went incognito and entered the people's home. The hospitable farmers entertained him with cool cakes. Liu bang praised while eating. When asked the name, the farmer couldn't say it. Liu Bang laughed at the method of making it and casually said, "This is steamed cake." Later, people switched to overlapping bamboo cages, which could be steamed several times, big and thin. Cut into thin strips, the tendons are flexible, soft and continuous, just like pimps, renamed "dough".

Speaking of dough, there is also a story about "Dough Magistrate" circulating in Hanzhong. During the reign of Kangxi in Qing Dynasty, Zhang, a native of Hanzhong, worked as a county magistrate in Ruyang, Henan Province. One year, the imperial court sent an imperial envoy to Ruyang for an inspection. Zhang Zhi did not prepare a banquet, but simply served the dough from his hometown. Imperial envoys have been eating and drinking all the way, and they have long felt greasy appetite. They were ecstatic when they tasted the dough. Asked about the production method, Zhang magistrate told them one by one. Shortly after the imperial envoys returned to Korea, Zhang Zhixian was promoted to be the magistrate of Luoyang. People unanimously speculated that it was probably a meal of dough that won the favor of the imperial envoys, and the good words were promoted to the level of the emperor. The matter was sent back to Hanzhong, and was nicknamed "the magistrate" by the people. But unfortunately, Beijingers can't steam rice noodles so far. Perhaps the imperial envoy forgot all the preparation methods, and even if he wanted to eat, he couldn't make it.

However, Hanzhong people's skills in making dough sheets are getting more and more sophisticated. Nowadays, the original flour dilution has been changed to rice milling. The ingredients and seasonings are more particular. Therefore, not only farmers, but also large and small market towns, in recent years, some people have gone to Xi, Xining, Luoyang, Beijing and other cities to open snack bars, specializing in "Hanzhong Pasta".

[Edit this paragraph] Production description

1. Add bean sprouts, spinach and shredded coriander, and add sesame sauce, Chili sauce, garlic juice, ginger juice, mustard, allspice powder and refined salt. After mixing, red and green set each other off, yellow and white set each other off, with bright color, refreshing food, fragrant smell and unique flavor;

2. Dough is actually made of rice, similar to rice noodles in the south. Because tenderness and strength are like good noodles, it is named. You can cut it as thin as noodles, or put it in a bowl and mix it with seasoning soup.