How much tricks are there in China's largest carbohydrate province?

Can let Shaanxi people put down the bowl,

Only Shaanxi's ravioli!

The wheat noodles of the old Shaanxi made noodles, and the other half made it.

In Shaanxi in the "Big Carbon Province", the simple and convenient pinch is the daily life of the old Shaanxi. Steamed buns, lotus cakes, Baiji cakes (ravioli), sesame cakes ... a variety of crickets provide "container"; bacon, beef and mutton, tea eggs, dried tofu, green pepper and potato shred Bringing string ... As for what is installed in the pupa, there are vegetables and frugality.

The cumin meat pinch is fried Baiji cakes with green peppers and fried chicken breasts.

Photography/Chen Cangzhi Fire

Slightly complicated, the soup of soup soup water is a meal at the abdomen. Xi'an's lamb soaked, beef pouring, delicious fragrant, gourd head, sparkling soup with thick soup; Qianyang's big meat pork, pork elbow skids and tenderness; ) The pork pieces are tuned; Huayin's hemp soaked, the soup base of the hemp food is rich in ingredients ...

Boil the fire, it is fragrant enough to have fireworks.

Photography/Zhang Yongfeng

Shaanxi writer Jia Pingwa said: "Human stomach has a memory function." For the 40 million Three Qin children, the ravioli is one of the protagonists who are holding their stomachs.

The golden texture indicates that the heat is well controlled, and the cricket is crispy.

Photography/FXY1223, Figure/Figure insect · Creative

Guanzhong people's ravioli,

How many faces are there?

The dazzling golden color is the fertile loess of eight hundred miles of Qinchuan, and it is also the rolling wheat waves harvested in winter and summer. Old Shaanxi and wheat noodles have been on the tours for two thousand years. They have eaten the wheat noodles "roughly and familiar".

The northwest crispy sale on Xi'an Snack Street is tempting to look at it.

Photography/Tangrongcd, Figure/Figure Worm · Creative

There is a universe in Guanzhong!

In Pocheng, a cultural relic county, the steamed buns were made into the same shape on the traditional building. In Lintong, the cans are tall and rounded heads, and the waist shrinking looks super cute. A solid ravioli can top a meal. The Xunyi Huazi Mu has three processes such as the connection, pressure, and entangled flowers. After the pan is out of the pot, it is like a white lotus flower floating. It is delicious dipped in green and red chili sauce.

Xunyi Huazi Mu, like a petal flower?

Photography/Righteous Baby Baby, Figure/Figure Worm · Creative

A "roasting" process presents the crispy crispy of the wheat noodles on more types of ravioli. The earliest bakery appeared in Guanzhong's land is likely to be Shizi. Put the rolled dough between the fiery red stones, and it becomes crisp and thin and uneven after the high temperature is cooked.

Shi Ziyu, a small pit one by one is the mark of the stone.

Photography/Tu Rui, Figure/Picture Worm · Creative

The "pot helmet is like a pot cover", one of the "Eight Monsters of Guanzhong", is said to use the "鏊" (AO, Pingpanpan) Ganxian pot helmet, which is very mighty and majestic; Egg eggs, chess beans) are a lot petite and cute. The thin pot helmets are cut into small dicedin, and then stir -fry in the pot.

Is the huge Qianzhou (county) pot helmet?

Photography/Haifeng, Figure/Figure Worm · Creative

In addition to the differences in size, the old Shaanxi's crickets also made the style of ancient architecture. The pillar roof is the cornerstone of the columns in the traditional building. The ritual roof stone of Liquan columns has a similar shape; Ping Yunyun, the clever Shaanxi people are like a gongci painter, turning the dough into a freehand cloud.

Because of the shape, some people also call Yunyun Mangu.

Photography/Xing Tianya 007, Figure/Figure Worm · Creative

Fufeng Lucao's harmonious "Lu Gao", the rotary folds on the edge are around, there is a red deer -shaped stamp in the center, waiting to be sounded. Moreover, the deer cakes and noodles were added with sugar and milk powder, and the sweetness, milk fragrance and crispy feeling appeared. When it comes to the dog's tongue, you don't have to worry about it. The people of Xunyi originally made this kind of crickets into long strips like dog tongue, but now they have returned to the simple round of round crickets. What is unchanged is the process of steaming and then steaming, and the peppercorns and salt added with the noodles.

Milk scent is soft deer cake.

Photo/Visual China

Miyahara Qianlian oil cake sounds simple and unpretentious, but change the name: Whether it is the Money Oil Tower, or the common name of the rag cake, it is curious. Its shape is from the cake and steamed noodles. When eating, you must first shake the oil cake with chopsticks. It will be linked to the shape of soy milk and kimchi.

Sanyuan Thousand -layer oil cakes shake before eating.

Photography/Tu Rui, Figure/Picture Worm · Creative

Shaanxi people can clip "everything"!

After branding, the meat clip should also be debuted.

Is it meat or meat?

Photography/Chen Cangzhi Fire

The secrets of the secret brine and the slow boiled meat, fat and thin into the Baiji cake that is cut in half, and then pour a spoonful of fragrant gravy. A waxy meat cricket can allow the old Shaanxi to satisfy the 咥 咥 咥 咥 at the same time at the same time at the same time. The dual demand of ravioli and meat. Although the meat is important, Baiji Cake is also the key to the authentic or not. Only the grilled cake can be "two -sho yellow crispy", which is fluffy inside, so that the cooked pork belly can be soaked in.

The sauce meat boiled in the old soup is very beautiful.

Photography/Chen Cangzhi Fire

Sweeping Shaanxi meat crickets usually refer to the sauce meat crickets. However, in Shaanxi, it is just one of the nn N of the meat clip family.

In Xi'an City, the returning square people make rosy and crispy beef and mutton, and then sandwiched in the ravioli. But the fleshy teeth are more suitable for the softened Baiji cake to make the same delicious sauce (sheep) meat. Sladed beef crickets, meatballs paste spicy soup, ice peak

Common breakfast combinations of Xi'an people.

Photography/Chen Cangzhi Fire

Tongguan's meat clip has an advantage in the central and eastern part of Guan. The cricket uses the golden layer of cakes with golden and crispy slag. In traditional methods, the meat must also be used to cool the meat, so there is a famous hall with "hot crickets cold meat". The Baoji people and Qishan people in the western part of Guanzhong are particularly sour. They use black vinegar and pepper noodles to "爁" to produce hot and sour meat dumplings. The crickets make people happy.

Thousand layer of pastry is the logo of Tongguan's meat clip.

Photography/Chen Cangzhi Fire

The Xianyang close to Xi'an, the two unique meat clips won the hearts of the locals. Lao Han Xi, this name is full of local joy. In fact, the lotus leaf cakes are meaty, and the grandfather with soft teeth can be named after eating. The pot helmet teeth are a bit exquisite. The baked half -moon -shaped pancakes are sandwiched with the sauce meat.

The lotus leaf cake and meat dumplings are alternative meat crickets of Baoji.

Photography/Chen Cangzhi Fire

In Lintong, the locals use another dog tongue cake to make a dog tongue. The long -shaped oil cake wraps more amount of sauce meat, and it will also put the green pepper. One can be full.

The dog's tongue and meat of the dogs in Lintai Oil Huai Town should add green peppers.

Picture/network

The daily routines are the daily life of Shaanxi people. Even a spoonful of oil is spicy, and you can be satisfied by the old Shaanxi in the old Shaanxi. If you can have eight treasures or spicy toon spicy, the taste and taste of the cricket will be more powerful. What's more, the method of eating noodles with rolling noodles is a heavyweight carbohydrate bomb.

Carbon+carbohydrate = happy no limit

Photography/Chen Cangzhi Fire

Give Shaanxi people a bun, he can pinch the entire world, this is true!

Shaanxi people, soak all tricks!

For Shaanxi people, and with a bowl of soup soup, what kind of tricks can you eat?

Do you love lamb soaked or beef?

Photography/Zhang Yongfeng

Lao Shaanxi slowly and leisurely made the dead noodles made into the size of soybeans -only in this way, the dead noodles of hard states can become soft and gluten in the process of stew. Wait a bowl of lamb slices and fans, and the lamb brewing with sugar and garlic and spicy sauce is served on the table, and everyone will use the chopstick head to scrape the entrance from the bowl of the bowl.

With the soup, the old master knows how much soup you want to pour when you look at the ravioli.

Photography/Chen Cangzhi Fire

Little fried bubbles are deeply liked by young people. Due to it with ligain, fungus, dried tofu, green vegetables, etc., add sufficient amount of peppers and vinegar when frying. The taste is mixed and it tastes very enjoyable.

Small fried buns, lamb+buns can not only cook, bubble, but also fry.

Photography/Tangrongcd, Figure/Figure Worm · Creative

After walking out of Xi'an, the mainstream used to become a noodles, simply "soaking" for a while, and the soft cake can soak the soup. In Dali County, Weinan, "Dali has a strange, sesame cakes are half sold", which is said to be a semi -oval crescent cake. It is used by Dali, Pucheng and Chengcheng people to make water basin lamb. Remove the lamb slices directly from the soup and pinch it into the cake, or soak the cake into a large piece of pieces into the lamb soup.

Basin mutton, the taste is a touch of umami.

Photography/Oyster, Figure/Figure Worm · Creative

Qianxian pot helmets are famous. In Ganxian, Liquan, Fufeng and other places in the western part of Guanzhong, the pot helmet is used by locals to make bubbles. Whether it is Liquan's water basin lamb, or the bubbles of Qianxian and Fufeng, cut into pieces of pot helmets can be put into a hot lamb soup by diners. The hard twist in the outside, as well as lamb, and lamb blood, etc., and adds more flavor to the basin lamb in this area.

Above, pancakes and lamb in the bottom; below, twisted lamb soaked.

Photography/Chen Cangzhi Fire

Fengxiang, Baoji, Douhua, pot helmets and twist in the western part of Guanzhong form a magical bean flower soaked. The smooth and refreshing beancurd, the chewy pot helmet twist, and then drip the local people's proud oil and spicy seeds, they can reconcile this simple but delicious puff.

Shaanxi Baoji Beancurry Boil, a mixed deliciousness.

Photography/Textile City Tourist, Figure/Figure Worm · Creative

In Weinan and Huayin, Dongfu, tofu bubbles are also a similar way of eating. The locals have ingeniously sprinkled with pickled toon foam. Essence

Northern Shaanxi people's miscellaneous grains,

Hard and bold!

From the Guanzhong Land to the north, the gully loess plateau built another puzzle of the three Qin land -northern Shaanxi. The climate is dry and cold in winter. Miscellaneous grains such as soybeans, millet, buckwheat, and mi have become the protagonist of farmland. The singing voice of Xiangtianyou floated below the sky, and fell into the table and became a cute and simple word "馍".

Huang Du is a special food in northern Shaanxi.

Photography/Tu Rui, Figure/Picture Worm · Creative

On the spot, northern Shaanxi people will put a good yellow rice noodle (that is, the noodles), wrapped in red dates and bean dates, steaming the soft and sweet yellow crickets, and providing delicate and sweet to the rough and desolate Shaanxi Plateau. Flavor. There is only one side with the wonderful stalls of "different songs". When eating, the ravioli is folded into a half -moon shape. The outer scent and the sweetness inside are sent into the mouth at the same time. Yulin Gaojiabao, people are making stalls.

Photography/Zhang Yongfeng

The oil ravioli made with the mildal noodles, walking the old routine of "heavy oil to drive the cold". This kind of small cake with a round hole is fried into golden yellow, and then skewed on the hardcore and continued to keep warm in the oil pan. It can be warm to eat a few.

The golden oil buns are oily, and it is a calorie bomb.

Figure/Huitu.com

Eating meat is also the dietary logic of northern Shaanxi. The white velvet goat here is fat and fat because of the reasons such as reinforcement and edible land. The mixed sheep mixed with various sheep water is very popular. When eating, a few pieces called oily cakes are paired with a few pieces of oil, which is full of energy and full. The soft and fragrant braised pork, pig head meat and spicy pig (sheep) liver are sandwiched in the soft oil rotation, or in the dried pancakes of the gluten, which created the northern Shaanxi version of the meat pinch -dry meat Baish, pork head meat clip oil rotation and liver pinch.

Northern Shaanxi characteristic pig head meat crickets.

Photography/16038139, Figure/Figure insect · Creative

In the area of ​​Zichang and Qingxuan, pancakes made with buckwheat noodles are thin as paper and white. Pancakes are wrapped with crispy meat, pork head, tofu and other fillings, with vinegar, garlic soup, spicy oil or cold soup to make the locals love it.

The child is a pancake, and it is very fragrant with spicy oil.

Photography/Tu Rui, Figure/Picture Worm · Creative

Good at southern Shaanxi people who are good at eating rice,

Eating ravioli is also very fine!

As the north -south boundary of China, the Qinling Mountains also separated the Mai Zuo District in Guanzhong and the rice -made area in southern Shaanxi. However, along several historic Qinling ancient roads, the steamed buns and cakes made by wheat noodles also took root in this "hometown of fish and rice". Perhaps it is the genes of fine diets flowing in the bones. More ingredients have been added in southern Shaanxi, and the taste becomes richer.

Polyrums, tender corn processing.

Photography/Tu Rui, Figure/Picture Worm · Creative

The thin and crispy Hanyin puppets are filled with sesame seeds, and the aroma can be overflowed with gently. According to legend, it was used to take the ancient road of Qinling, and it was hungry for a few days with a dozen pupa. This sesame cake was also compared as "the earliest compressed biscuits in China" by some people.

Hanyin 炕 芝, sesame is super fragrant.

Photography/Tu Rui, Figure/Picture Worm · Creative

Hanyin also has a green steamed steamed bun -Mi Mi. It is made of glutinous rice with wild artemisiacus. The glutinous rice sticky is soft. The processed Mi Grass has no bitter taste. It has a bit of aroma and does not need to be stuffed.

The sesame and walnut kernels are made into stuffed mud and baked on the dough. It is Ningqiang walnut ravioli with the flavor of nuts. The Zhen'an people mix the lard residue into the rolling dough, knead it into a cake, and fry until the skin is yellow, and the oily residue of the aroma can be out of the pan.

Ningqiang walnut buns are visible to the naked eyes of solid fillings.

Photography/Tu Rui, Figure/Picture Worm · Creative

The rice wine in Xiecun in Yangxian County is famous. The jujube cake is fermented with rice wine dregs. When the noodles are added, the sugar is added, and then it is inlaid with broken jujube and a red dot of plum blossoms. It looks good and delicious. In the process of roasting, Shiquan drums turned magically. In the end, only a pancake turned into a semi -circular. There are also spicy hot crickets and southern Shaanxi mutton bubbles, which also add more choices for the dining tables of southern Shaanxi.

Magra (La) Ziyu is a traditional food in Ankang, Shaanxi.

Wheat grinding pulp is fermented, wrapped in tung leaves.

Photography/Tu Rui, Figure/Picture Worm · Creative

40 million Shaanxi people,

They all grow up!

As the fourth largest plain in China, the Guanzhong Plain is formed by the accumulation of rivers and the loess, and the soil is high; the basin environment formed by the Qinling Mountains and the Loess Plateau north -south confrontation makes the natural matter here suitable for the growth of wheat. With wheat noodles as the basic food culture, it is developing here.

Jin Chancan's wheat field, Guanzhong's high -quality wheat is the foundation of a good ravioli.

Photography/Zheng Nianxi

Almost all of Shaanxi have a long history, and many are listed as intangible cultural heritage. The "steamed cakes" of the Warring States Period are the earliest buns in China and the earliest buns in Shaanxi; Empress Dowager Fuping Cake, which is said to be related to the mother of the Emperor Hanwen; during the Tang Dynasty, the Silk Road had frequent exchanges. "Turmud" has great roots.

肉 is one of the protagonists of beef and mutton.

Photography/Huya Girl, Figure/Figure Worm · Creative

The four seasons of Shaanxi people ca n’t lack the embellishment of 馍. At the end of the lunar month, steaming the year, the whole family must be busy in; there are clever women at home, and they will also use the beautiful images such as worms, birds, fish butterflies, flowers, fruits and vegetables, dragon and phoenixes, and monkeys.

In Daibai Town, Dali County, Shaanxi, people sent Huayan to Yue Wang Temple to present.

Photography/Zhang Yongfeng

In the Baoji countryside, in order to celebrate the full moon of the newborn, people will also put a large -scale flower -like swimming circle -Qu Lian, which is put on the baby's neck; February 2 "Long Raise", the children are looking forward to the adults frying up. Doudou; the recovery of all things in the early spring, the freshly picked wild vegetables made of seasonal dishes and paper rolls.

The family is cutting small noodles and preparing to fried beans.

Photography/Zhengli steamed cage cage and the sound of the nourishment when the cake and the pancakes appeared in every corner of the hot soil of the Sanqin land. During the day after day, the noodles are the thoughts of Shaanxi people away from their homeland.The taste of hometown.

Xi'an opened a shop in the alley, and the steamed buns exuded the aroma to welcome the diners.

Photography/Zhang Yongfeng

Text | Treetree, ZXZ

Text Edit | ZXZ

Picture Edit | ZXZ

Article First Figure | Chen Cang knows fire

Figures | Chen Cang knows fire

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