▲ There is no Hanzhong who does not like to eat hot noodles. Figure/Visual China
Authentic Scenery · Eleventh Album
Qinling Huaihe River
It is the geographical boundary between the north and south of China
Because of the special location of this line
Compatible with North and South in diet
Beyond the Qinling Mountains, there are many flavors of Northwest China and Bashu
Walk the Huaihe River, see the thick and solid Central Plains, Huaiyang is clear and graceful
National Day and Mid-Autumn Festival
Let us follow this line together
The third station
Shaanxi cuisine is always "represented" by Xi'an cuisine in the eyes of outsiders. It seems that the old people in Shaanxi are all bound with noodles, soup must be spicy soup, and steamed buns. To
In fact, the north-south span of Shaanxi is extremely large, and the flavors of different regions are also completely different——
People in northern Shaanxi like to eat mutton. The Gansu, Ningxia, Mongolia, and Shanxi provinces next to each other are "big provinces for eating sheep"; Guanzhong prefers pasta, sitting in Qinchuan for 800 miles, and is definitely the "master of noodle eating"; However, as soon as the Qinling Mountains were passed, the staple food changed from noodles to rice, and the food style instantly became gentle. The most representative city is Hanzhong.
Hanzhong, at the turn of Sichuan, Shaanxi, and Gansu provinces, stands the Qinling Mountains to the north and Daba Mountain to the south. It is a long and narrow basin surrounded by mountains. The Hanjiang River originates from Ningqiang County in the southwest. From west to east, it traverses the entire Hanzhong area. The abundant water sources give this land a southern style.
And the food and flavor of Hanzhong, like her geographical location, is "not south nor north". It is a combination of the three provinces' directors-Hanzhong hot noodles made of rice, Ningqiang spicy chicken with Sichuan flavor, and the beloved pulp of Northwesterners. On the surface of the water, the Lueyang pots and teas left by the Qiang people...each of them crosses the region, bringing a new experience on the tip of the tongue.
Hanzhong hot noodles and "Northwest Liangpi" are completely different.
First of all, Hanzhong noodles are made with rice milk. The so-called "Qinling one line, south to eat rice and north to eat noodles", Hanzhong's noodles, "noodles" is a technique-refers to grinding the ingredients into powder, but the material actually used is rice. The northern preparation method, southern ingredients, a bowl of Hanzhong hot noodles, are the masters of "Southern Rice and North Noodles".
Unlike northern Shaanxi and Guanzhong, Hanzhong, located in the Hanshui Valley, has a more humid climate and has been relatively stable and fertile in history. Therefore, rice can be grown on a large scale on this land. The Hanzhong people in southern Shaanxi are not as enthusiastic as other old Shaanxi. He loves noodles and buns, but prefers rice as his staple food.
Compared with the "stubbornness" of Liangpi, Hanzhong noodles made of rice are more gentle and full of southern customs. The entrance is soft and waxy, no need to chew, the gentle dough melts between the lips and teeth naturally, exuding a charming fragrance of rice, and every bite is full of satisfaction.
People from other villages often call Hanzhong hot noodles "hot rice noodles" to distinguish them. In addition to the noodles made of rice, some areas of Hanzhong also use cold noodles made of flour, which are called "noodle noodles" locally, and sweet potato flour. It is called "fenpi" (Vax flour noodles). The Ning Qiang people in the west use fern root powder to make dumpling wrappers and wrap them with fillings to form a unique "root noodle corner".
The breakfast of Hanzhong people often starts with a bowl of hot noodles, and the best partner is undoubtedly a bowl of tofu. Vegetable tofu is not a simple combination of "vegetable + tofu", but a tofu made with syrup instead of braised seeds. The taste is slightly sour and fragrant, which complements the hotness of the dough.
Another breakfast is the unique Hanzhong pot stickers. Unlike most people's impression of pot stickers, Hanzhong pot stickers have no fillings and look more like fried dough sticks. Before frying, use bitter bean powder, peanuts, sesame seeds, pepper powder and rapeseed oil to make ingredients, brush on the dough for seasoning, and then deep-fry until golden and crispy, and the aroma is overflowing. To
When a bowl of steaming, finger-wide Hanzhong noodles is brought up, underneath is the "bottom mat" such as cucumber, soybean sprouts, potato shreds, celery, and spinach. Huyou's uniquely boiled "You Lazi" is paired with a bowl of fragrant vegetable tofu and bite into a crispy potsticker.
Such a hot and soft noodle is just the "gentle town" on the tip of the tongue of Hanzhong people.
Pulp water is the flow of gourmet blood in the body of Northwesterners.
The strong sourness and mellow aroma of bean curd come from the special syrup, and the mainstream way of eating syrup is a bowl of sour and tempting surface. To the Taihang Mountains in the east, to the ancient city of Dunhuang in the west, to the south of Shaanxi and to the north of Sichuan, to the north of Ningxia, you can see the figure of the water. The approach is similar:
Find a black lacquered slurry tank, blanch the vegetables in boiling water and chop them, add the cooked noodle soup or rice soup, like the southern pickles, you need to add "old brine", and the slurry also needs "sour primer" (Usually old pulp water) to stimulate the flavor. Cover the lid and keep it sealed, and after a few days, you will get the syrup and the syrup soaked in it.
Most of the noodles in Hanzhong are made of "lala cai" (potherb mustard), and some are pickled with rape, radish, etc., and then soaked with a few green pepper leaves to taste. Add ginger rice and dried chili to stir-fry the water, then use lard to fry it until fragrant, and finally put a few tofu sticks that are deep-fried until light yellow, and sprinkle with a handful of oily spicy pepper that is popular in Shaanxi.
汉中的大多数面条都是用“ lala cai”（野菜芥末）制成的，有的用油菜，萝卜等腌制，然后用几片青椒叶浸泡以调味。加入姜饭和干辣椒炒水，然后用猪油将其炸至香，最后放几根炸至深黄色的豆腐棒，再撒上少量油腻的麻辣辣椒在陕西。
The noodles are ordinary hand-rolled noodles, the soul of the noodles is all in the soup, and a sip is full of sourness. The acidity of the slurry is not as aggressive as the old Shanxi vinegar. Instead, it is heavy acidity, calming acidity, combined with the hemp and spicy flavor of green pepper, and at the same time, it reaches the forehead, full of stamina, and makes people feel instantly.
A bowl of Hanzhong noodles combines the flavors of Gansu, Sichuan and Shaanxi provinces.
Another flavor of Hanzhong delicacies connected with the people of Gansu is Lueyang's pot tea. Lueyang, located in the western part of Hanzhong, is adjacent to Longnan, Gansu, where the water from the Western Han Dynasty flows into the Jialing River and floods into the Sichuan Basin. In this ancient land, the eating habits left by the ancient Qiang people have gone through thousands of years and constituted the unique "morning tea" custom of Lueyang people-pots of tea.
Rather than talking about tea, Lueyang’s pots of tea are more like a pot of thick soup-in addition to tea, oil, salt, flour, and walnut chopped are added to the tea pot, and then flavored with the fragrance of ageratum grown in the mountains. Boil it into a pot of thick soup. After the soup is made, the fragrance of medicinal tea is overflowing, and a few Huajuan or steamed buns form the common "source of vitality" for the people of Longnan (in fact, Dingxi, Lanzhou and other Gansu cities) and Lueyang people throughout the day. .
Despite being in Shaanxi, Hanzhong people tend to identify with Sichuan even more. To
Located between the Guanzhong Basin and the Sichuan Basin, the two "land of abundance", Hanzhong not only does not lack water, but instead has abundant rainfall and criss-crossing rivers. It can not only bloom like rapeseed everywhere in the south of the Yangtze River, but also is rich in tea "Hanzhong Xianhao" like the Sichuan Basin. ", a scene of southern China.
The flavor of Hanzhong is more like Maxi and Spicy like the land of Bashu. Almost every household in Hanzhong has a hot pepper pot. The hot noodles are sprinkled with oil pepper. The recipe is like the oil pepper in Shaanxi. The spiciness is better, and the more south it is, the hotter it becomes. The spices are more like the spicy flavor of Sichuan style.
The spicy chicken of Ningqiang in Hanzhong is based on the spicy chicken in Sichuan cuisine, and it is said to have been made by a chef in Chengdu. After arriving in Hanzhong, I switched to local chicken and seasoned it with a lot of oily chili peppers, and spices such as grass fruit, star anise, and Chinese pepper. The taste was so spicy and spicy that the diners were in Hanzhong, but mistakenly thought they had entered the land of Bashu.
From Zhenba bacon, we can also see the roots and feet of the south. The Guanzhong Plain has a relatively dry climate, so there is less lax flavor; while the southern part of Hanzhong is connected to the mountains in the Shu area, with a humid climate and rugged mountain roads. The locals pickled and smoked Hanjiang black pigs to form golden, bright, fatty but not greasy bacon. Stewed together with dried bamboo shoots, the flavor is excellent.
"Sui Shu·Geography" once said: "The people of Hanzhong are simple and without literature, and are not very profitable. They are sexually addicted, and they are troubled with fishing. Although they are rich in chaimen, they must eat and eat meat."
Hanzhong people are very particular about food, and their temperament is gentle and easy, and like the Shu people, they are good at enjoying life. A bowl of hot noodles in the early morning and a bowl of syrup noodles at noon, leisurely all day long in the old city that is neither south nor north, all seasons like spring, is exactly the style of Hanzhong.
- END -
- 结束 -
Seal picture | Vision China
Hanzhong enthusiastic citizen Mr. Chen
Photographer Mr. Bai Yuchao
Hanzhongge photography studio