▲ Bronze pot-shabu-boiled meat, pancakes on the pot, and spicy oil as an oil bowl. In Baoji, deliciousness has unlimited possibilities. Photography/Chen Cang knows the fire
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 second stop
The Weihe River passes through Baoji City. Photography / MA Chen
the Wei和river passes through B澳际city. photography / Mac很
To the north of Baoji is the vast Loess Plateau. To the west and south, there are Qinling Mountains blocking the way. Baoji is surrounded by mountains on three sides and has a long and narrow terrain. It was originally a typical northern city.
But the abundant water sources make it a bit more beautiful in the South: the Jialing River, a tributary of the Yangtze River, originates from Jialing Valley in Feng County, from west to south, and nourishes Longnan in Gansu and the mountain city of Chongqing; the Weihe River, the largest tributary of the Yellow River, passes through the Qinlong Mountains from the Loess Plateau. Baoji went all the way to the east, shaping the Guanzhong Plain, the earliest "land of abundance".
The Weihe gorge, Baoji Gorge, and Baoji Tianshui section of Longhai line. Photography / Zheng feiyuan
the Wei和gorge, B澳际gorge, and B澳际TI氨水section of long还line. photography / Z横飞元
As a new era city pulled by railways, Baoji is a hub connecting the Central Plains, Western Regions and Bashu. Over the past century, immigrants from the south and the north have brought her titles such as "little Henan" and "little Shanghai", as well as the authentic flavor of the five provinces of Shaan, Gansu, Ning, Sichuan, and Henan:
Qishan smelt noodles and rolled noodles; Fengxiang bean curd buns; Fufeng scent; Longxian walnut oil spin; Linyou blood noodles; Qianyang stir group...Each county in Baoji has its own fine flavor, which together constitute Baoji The unique "Xifu flavor".
How to taste the "red and black" Baoji taste?
Red and black are the two strongest colors in Baoji.
A touch of red, it is a red, puffy oil. This oily hot pepper faintly resonates with Sichuan-flavored hot sea peppers in cooked oil to the south, and is popular in all parts of the northwest. It may decorate the carbohydrates or put red meat on the meat. Shaanxi people regard Youbo Lazi as a dish, while in Baoji, Youbo Lazi is part of the dinner table.
▲ You can also steam hanami. Photography/Chen Cang knows the fire
The oily spicy pepper is the symbol of Baoji's integration of local flavors: thin and long local Qin peppers are rolled into thin noodles, and Sichuan-flavored hemp is stored in Fengxian peppers, which becomes a unique secret for spicy peppers. Cinnamon and star anise from Yunnan and sesame commonly used in Xi'an. Many seasonings make Youbo Lazi no longer passionate and hot, but a long flavor.
Noodles, steamed buns, stir-fry... Baoji people have developed countless ways to eat Youbo Lazi. Even the hot pot in Baoji is impressed by Youbo Lazi.
▲ For the freshly baked oily peanuts, add a bun while it's hot. Picture/sohu.com
The copper pot is boiled, the meat is not cooked first, but the hot pancakes are cooked, and some hot oil and spicy sauce are brought up, and the steam is simmering. First, take advantage of the opportunity to bring a spicy sauce to the steamer, and then adjust a little spicy sauce bowl. The meat slices are hot, roll in the spicy sauce for a moment, and put on a red and shiny hot coat, which looks hot and red, bold and moving, but the entrance is full of fresh fragrance.
▲ The shabu-shabu dipped in oily spicy pepper is beautiful! Picture/sohu.com
A smear, it is the demeanor that the grain produces over time. The Guanzhong Plain is rich in grain, and in Qishan, Xifu, from the harvest season to early winter, Qishan vinegar, which is sour but not astringent, strong but not strong, has also created the most jealous people in Shaanxi.
In the eyes of the Baoji people who know how to live, the vinegar residue left over from brewing vinegar also contains the secret of deliciousness. After washing out the vinegar powder and batter, and steaming it over water, you will have the "dark pie in Xifu vinegar powder". ".
▲ Cold Xifu vinegar powder. Photography/Souying China, Picture/Picture Worm·Creative
Sliced into strips of Xifu vinegar powder, black and shiny, served with mashed garlic, bean sprouts spinach, salt, spicy pepper, a little sour in the mouth, and the unique sauce and mellow aroma of new vinegar, combined with corn grits soup , It is sour or sweet, refreshing.
The meeting of the dark and long Qishan balsamic vinegar and the bright red and bright oily spiced vinegar formed the "red and black duo" on the Baoji rice table, and jointly gave birth to two kinds of snacks that are famous in the northwest of Baoji and are going to the whole country: sintered noodles, Roll the dough.
▲ A delicious combination of Baoji: red oil simmered rice noodles, simmered noodles. Photography/Chen Cang knows the fire
A spoonful of glutinous rice, the delicious code of Xifu Baoji
Diced pork chopped with pork, called samzi, is the unique delicacy of this land. During the Zhou Dynasty, the legend of slaying the dragon, chopped up the dragon meat, and made the bashful is an exaggeration, but it can also be seen that people have a long-lasting love for the bashful. The smelt meat is rich in salty sesame oil, and Qishan vinegar is used to dissolve the fat, and then the oil is used to pour the spicy fruit to make it fragrant. It can be called the "old godmother" on the dinner table of Baoji people.
▲ Authentic red oil smut. Photography/Chen Cang knows the fire
The smashed noodles of Baoji are representative of Guanzhong noodles. How important is this bowl of noodles? At banquets in the Guanzhong area, there is always a bowl of hot smoky noodles. Some people would rather give up the dumplings for the New Year: wide noodles are eaten on the 30th night, and everything is at ease. The thin noodles are cooked on the first day of the new year, and the water is long and delicious.
A bowl of smashed noodles, the noodles need to be tough and soft, and the soup needs to be fried (fried finger soup, thin finger noodles less, Wang finger soup is oily). But in the word difference between the sour and spicy flavor and the sour flavor, the two schools of Qishan and Fufeng are distinguished.
▲ The process of making bashful noodles. Photography/Chen Cang knows the fire
Qishan bashful noodles are eaten with the human spirit. The ingredients include red oil diced pork, egg cake, fungus, carrot diced, and tofu diced. The color is hot enough. The diced meat should be fat and lean, and it will have a fat flavor. A bowl of noodle soup has more noodles and less noodles, shiny and ruddy. Hanging with red oil and various scumbags, it is very solid.
Fufeng Qianzi noodles that don't need spicy food are a bit more ladylike. Roll the dough into a noodle sheet, then plow it with a kitchen knife into thin strips. After it is cooked in the pot, add the fragrant soup made with pork syrup, salt, vinegar, five-spice seasoning and day lily, sprinkle with green onion and The golden frangipani is really beautiful. To eat this noodles, you need to use a small slap-sized bowl, which is called "a mouthful". It is not difficult for ordinary people to eat more than a dozen bowls at a time.
▲ The relatively light Fufeng Qianzi noodles. Photography/Water Color Culture, Tu/Huitu.com
▲相对较轻的扶风千滋面。摄影/水彩文化，Tu / Huitu.com
Qianzi Mian has more ingenuity and is more outside. Just like the tofu in the side dish, it must be fried first, then placed outside, frozen in the wind and snow, to create a soft and crispy taste; while the egg cake must be cut into a diamond with a knife and floated in a bowl Inside, stretched out, like a banner. As far away as Yangling and Wugong areas, Qianzi noodles are also known as "flag flower noodles" because of the ingredients.
▲ Qianzi spare ribs. Photography/Water Color Culture, Tu/Huitu.com
▲前子排骨。摄影/水彩文化，Tu / Huitu.com
Boiled pork can also be added to the meat to become the most "hard" dish in Baoji-Boiled pork ribs. The braised, sweet and sour, hot and sour simmered seeds, which are different from the thick oil red sauce, illuminate the fat and plump ribs. The ribs are soaked in the simmered soup, the skin is attractive, and the large pieces of meat are melted in the mouth due to the lingering vinegar.
It’s even more memorable to have a bite of just fried hot broth, sandwiched with freshly baked buns. The bun is soaked in gravy, the taste is crisp, the meat is full, and the pork is moisturized because of the vinegar, and it is not greasy. This kind of glutinous pork with steamed buns is far more lively and pleasant than the steamed pork with preserved sauce.
▲ The steamed bun with red oil is really beautiful. Photography/Chen Cang knows the fire
Qianzi is the master key to the Baoji dinner table.
Bold face, graceful heart
Rather than saying that the taste of Baoji is "all-you-can-eat", it is better to say that it is a southern country that blends the customs of the north. Just like a handful of wheat produced in the fertile soil of Guanzhong, it can become a ray of Qishan balsamic vinegar through the hands of Baoji people, and it can also be varied, making Baoji the most skillful place to eat noodles in Shaanxi.
Evolution history of Baoji "Mianpi"
Northwest Liangpi originated in Shaanxi, and the king of Shaanxi Liangpi is Xifu Baoji. After all, there are five different types of "liangpi" among the thirteen types of local snacks "officially announced" here: rolled noodles, vinegar powder, roasted pork noodles, steamed noodles, and baked noodles.
▲ Burn the dough, look carefully, you can see the traces of the burn. Photography/Chen Cang knows the fire
In addition to the unique taste of Xifu vinegar powder, there are vintage black noodles made of wheat noodles + buckwheat noodles; steamed noodles with a soft texture; soft-fired roasted with unique flavor; fried noodles with aromatic gravy and bacon PLUS——Roasted Pork Noodles; Time is tight, you can use the batter to spread and steam to become "lazy noodles". But the favorite of Baoji people is the rolled dough that originated in Qishan.
▲ Roll out the dough. Picture/"Shaanxi on the Tip of the Tongue"
As the name suggests, it is pressed out with a rolling pin. The batter is boiled into a paste, then divided into small pieces, rolled into an oval shape and steamed in a pot. This is for authentic hand-rolling of the dough; the fiber left by the washing is cooked into a gluten like chicken, plus a simple Three ingredients: salt water, vinegar, oily pepper, salty, fresh, sour and spicy, and stay strong.
▲ Cut into slices of rolled dough. Photography/Chen Cang knows the fire
The people in Baoji have reached the state where they want to eat rolled noodles. You can have a spoonful of red oil simmered seeds, or use buns to absorb the flavor of rolled noodles. If the dough that has been fermented with the rolled dough is not rolled, it is rolled into a cylindrical shape and then steamed directly in the pot, it will look round and lovely. Compared with the next door Tianshui, it has the gluten and toughness of wheat. As for the famous pastry shops such as Baobao, Bulb Factory, Dadao, etc., there are countless more. Every person in Baoji has a favorite in his heart.
How good do people in Baoji eat noodles?
Shaanxi, southwestern Shanxi, and Longnan in Gansu are popular in noodles. However, the Xifu noodles in Baoji are strong in ingredients and fragrant in seasoning, which can be called the mainstay of many noodles.
▲ Xifu noodles, the color is very colorful. Photography/Chen Cang knows the fire
Roll the dough into thick and thick noodles, squeeze both ends with your hands and pull it apart, hit the chopping board with a "bangbang" sound, pull it and fold it several times, and throw it into boiling water to cook. Boiled meat, carrots, tofu, stir-fry, boiled greens, and spicy oil for the finishing touch. This big bowl of noodles is finished.
The wide noodles are white and bright, and the ingredients are extremely solid: the savory taste is strong, the spicy pepper is fragrant, the carrot, tofu, and the green vegetables will harmonize the taste, and the taste will be thick and sour.
▲ Blood noodles in Linyou County. Photography/Turi, Picture/Tug·Creative
In addition to the noodles, there are also gluten-free noodles that test the strength of the hand. When making the noodles, there is less water. You need to vigorously knead the noodles and knead the noodles, roll them into thick slices, cut into thin strips, and cook. It’s super vigorous; as well as the dark cooking blood noodles in Linyou County, the pork or sheep blood is mixed with salt, mixed with flour and dough, rolled into thin slices, oiled, chopped, steamed and dried to become A unique convenience food.
A bowl of bean curd bubble bun丨full of beautiful scenery from north to south
In addition to the two giants of smashed noodles and rolled noodles, if you want to choose a food endorsement for Baoji, then I will choose a bowl of douhua puff from Fengxiang. After all, before the emergence of Baoji City, Fengxiang has always been the historical, cultural and delicious center of the Xifu area.
▲ Soaked bean curd buns, or twists. Photography/xu_lina, Picture/Picture Worm·Creative
This is a kind of snack with rich southern charm. When the food endorsement "first person" Su Dongpo served in Fengxiang Mansion, he left with the praise of "golden jade and Qiongye hard to give up". Today people call the bean curd bun as "white soup, snowflake and red oil." "Turn" is obviously an ordinary snack, but it is inexplicably poetic.
这是一种富有南方魅力的小吃。当食品代言“第一人称”苏东坡在凤翔大厦任职时，他以“金玉j琼不肯放弃”的赞誉而离开。今天人们称豆腐面包为“白汤，雪花和红油”。 “ Turn”显然是一种普通的零食，但莫名其妙地富有诗意。
The golden pan-guel-moon slices are simple northern elements, such as the jade-like bean curd of snow, which is gentle from Shu, and a spoonful of red oil chili peppers string together several delicious elements of different styles. Cut the Guoguo into small strips, pour it into the hot pot, take a minute or two, scoop it back into the bowl, and put one or two pieces of bean curd on top of the bun. Simply adjust the spicy pepper and salt, pour some soy milk, and soak the bean curd into the bun. That's it.
▲ The process of making bean curd bun. Photography/Chen Cang knows the fire
The soy milk is warm and soft, the bean curd is smooth and tender, the side dishes are refreshing, and the pots are soft and tough. This flavor of the north and the south warms every morning in Baoji.
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Seal the picture | Chen Cang knows the fire
"Surroundings · Guanzhong Food Talk" Electronics Industry Press Zhang Xichang 2018