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中国竞猜网首页:陕西宝鸡,如何一城吃五省?



发布日期:2021-03-06 08:39:01 发布者:Admin5  点击率:

▲ 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

▲青铜锅-肉,锅上的煎饼和辣油作为油碗。在宝鸡,美味无穷。摄影/陈苍知道火

Authentic Scenery · Eleventh Album

真实风景·第十一张专辑

Qinling Huaihe River

秦岭淮河

It is the geographical boundary between the north and south of China

它是中国北部和南部之间的地理边界

Because of the special location of this line

由于这条线的特殊位置

Compatible with North and South in diet

与北部和南部的饮食兼容

Beyond the Qinling Mountains, there are many flavors of Northwest China and Bashu

除了秦岭,还有西北和巴蜀的许多风味

Walk the Huaihe River, see the thick and solid Central Plains, Huaiyang is clear and graceful

漫步淮河,看到厚重而坚实的中原,淮阳清幽

National Day and Mid-Autumn Festival

国庆节和中秋节

Let us follow this line together

让我们一起走这条线

"All North"

“全北”

The second stop

第二站

Baoji, Shaanxi

陕西宝鸡

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.

宝鸡以北是广阔的黄土高原。在西部和南部,有秦岭山脉阻塞。宝鸡三面环山,地势狭窄。它最初是一个典型的北方城市。

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".

但是,丰富的水源使南方更加美丽:长江的支流嘉陵江,从西南到丰县的嘉陵江谷,滋养甘肃Gan南和重庆的山城;黄河最大支流渭河从黄土高原穿过秦龙山脉。宝鸡一路向东,塑造了最早的“丰盛之地”关中平原。

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:

宝鸡是一个新兴的铁路城市,是连接中原,西部地区和巴蜀的枢纽。在过去的一个世纪中,来自南方和北方的移民带来了她的头衔,例如“小河南”和“小上海”,以及陕西,甘肃,宁,四川和河南五个省的地道风味:

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".

岐山冶炼面和轧制面;凤翔豆腐bun头;扶风香气龙县核桃油纺;临you血丝面;千阳搅动团...宝鸡的每个县城都有自己的优良风味,它们共同构成了宝鸡独特的“西府风味”。

How to taste the "red and black" Baoji taste?

如何品尝“红黑”宝鸡味?

Red and black are the two strongest colors in Baoji.

红色和黑色是宝鸡市最强的两种颜色。

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.

淡淡的红色,是一种红色的浮油。这种油腻的辣椒与南方风味的熟油中的四川风味辣椒产生了微弱的共鸣,并在西北地区广受欢迎。它可能会装饰碳水化合物或在肉上放红肉。陕西人把尤伯拉子当作菜,而在宝鸡,尤伯拉子是餐桌上的一部分。

▲ You can also steam hanami. Photography/Chen Cang knows the fire

▲您也可以蒸花蜜。摄影/陈苍知道火

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.

油腻的麻辣辣椒是宝鸡融合了当地风味的象征:将稀薄而长的当地秦椒碾成细面条,奉贤辣椒中存放有四川风味的大麻,这成为麻辣辣椒的独特秘密。云南的肉桂和八角茴香以及西安常用的芝麻。许多调味料使Youbo Lazi不再热情洋溢,而是浓郁的风味。

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.

面条,steam头,炒...宝鸡人已经开发出无数种吃尤伯拉子的方法。甚至在宝鸡的火锅上,尤伯·拉兹也留下了深刻的印象。

▲ For the freshly baked oily peanuts, add a bun while it's hot. Picture/sohu.com

▲对于新鲜出炉的油花生,在热的时候加一个面包。图片/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.

将铜锅煮沸,不先煮肉,但煮热的煎饼,并带些热油和辛辣酱,然后水煮。首先,趁机将辣酱带到蒸笼中,然后再调一点辣酱碗。切成薄片的肉是热的,在辣酱中滚动一会儿,然后穿上红色和有光泽的热外套,看起来很热,红色,大胆而动人,但是入口处充满了新鲜的芬芳。

▲ The shabu-shabu dipped in oily spicy pepper is beautiful! Picture/sohu.com

▲蘸上油性辣胡椒的sha锅很漂亮!图片/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.

涂抹是谷物随时间推移产生的风度。关中平原富含谷物,从收割季节到初冬,在西阜岐山,酸但不涩,浓而不浓的岐山醋也造就了陕西最嫉妒的人。

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". ".

在知道如何生活的宝鸡人的眼中,酿造醋留下的醋渣也蕴含着美味的秘密。洗净醋粉和面糊后,加水蒸熟,即可得到“西Xi醋粉中的黑派”。 ”。

▲ Cold Xifu vinegar powder. Photography/Souying China, Picture/Picture Worm·Creative

▲冷西服醋粉。摄影/中国南方,图片/图片蠕虫·创意

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.

将切成薄片的西府醋粉切成薄片,发黑,发亮,配上土豆泥,豆芽菠菜,盐,辛辣胡椒粉,口中有点酸,以及新醋独特的酱油和醇香的香气,再加上玉米gr汤,酸或甜,令人耳目一新。

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.

漆山黑长香醋与鲜红油亮的五香醋的汇合,在宝鸡饭桌上形成了“红黑二重奏”,并共同孕育了宝鸡西北两种著名的小吃并要销往全国:面条,滚面团。

▲ A delicious combination of Baoji: red oil simmered rice noodles, simmered noodles. Photography/Chen Cang knows the fire

▲宝鸡的美味组合:红油粉,粉。摄影/陈苍知道火

 

[碜]

A spoonful of glutinous rice, the delicious code of Xifu Baoji

一勺糯米,西福宝鸡的美味代码

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.

用猪肉切碎的切成丁的猪肉,称为samzi,是这片土地的独特美味。在周代,屠杀龙,切碎龙肉,制造害ash的传说是一种夸张,但也可以看出人们对害ash有长期的爱慕之情。冶炼的肉中富含咸味芝麻油,然后使用岐山醋溶解脂肪,然后将其倒入辛辣的水果使其变香。可以说是宝鸡餐桌上的“老教母”。

▲ Authentic red oil smut. Photography/Chen Cang knows the fire

▲正宗的红色油渍。摄影/陈苍知道火

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.

宝鸡捣碎的面条代表关中面条。这碗面条有多重要?在关中地区的宴会上,总有一碗热烟熏面。有些人宁愿放弃新年的饺子:30夜吃宽面条,一切都轻松自在。新年的第一天就煮了细面条,水又长又好吃。

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.

一碗捣碎的面条,面条要坚硬柔软,汤要炸(炸手指汤,少些细面条,王手指汤是油性的)。但是,在酸辣味和酸味之间的区别上,岐山和扶风这两个流派有所区别。

▲ The process of making bashful noodles. Photography/Chen Cang knows the fire

▲制作害羞面条的过程。摄影/陈苍知道火

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.

岐山b面是人类精神所吃的。成分包括红油切成丁的猪肉,蛋饼,木耳,胡萝卜切成丁和豆腐切成丁。颜色足够热。切成丁的肉应该肥瘦,并且会具有脂肪味。一碗面条汤面条多,面条少,光泽红润。挂有红色的油和各种臭渣,非常牢固。

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.

不需要辛辣食物的阜丰千滋面更像淑女。将面团滚成面条,然后用厨刀将其切成细条。在锅中煮熟后,加入由猪肉糖浆,盐,醋,五香料调味料和黄花菜制成的香汤,撒上葱花,金色的鸡蛋花真的很美。要吃这种面条,您需要使用一个小巴掌大小的碗,称为“满口”。普通人一次吃十几碗并不难。

▲ 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.

千姿一面更有才华,更是外向。就像配菜中的豆腐一样,必须先将其油炸,然后放在室外,在风和雪中冷冻,以产生柔和酥脆的味道;而鸡蛋饼则必须用刀切成钻石,然后漂浮在碗里。远至杨凌和武功地区,千姿面条因其成分而被人们称为“旗花面条”。

▲ 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.

煮猪肉也可以加入肉中,成为宝鸡煮排骨中最“硬”的菜。红烧的,糖醋的,酸辣的seeds种子,不同于浓稠的油红色酱油,照亮了肥肉和丰满的肋骨。排骨被浸泡在炖汤中,皮肤很吸引人,而且醋缠绵,大块的肉在口中融化。

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.

咬一口刚炸过的热肉汤,并夹以新鲜出炉的面包,就更加令人难忘了。 bun头浸在肉汁中,味道中国竞猜网酥脆,肉饱满,而且由于醋,猪肉被保湿,而且不油腻。这种带bun头的糯猪肉比带酱汁的pork头更加活泼和令人愉悦。

▲ The steamed bun with red oil is really beautiful. Photography/Chen Cang knows the fire

▲加了红油的bun头真是太美了。摄影/陈苍知道火

Qianzi is the master key to the Baoji dinner table.

zi子是宝鸡饭桌的万能钥匙。

Bold face, graceful heart

大胆的脸,优雅的心

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.

与其说宝鸡的味道是“任您选择”,不如说它是一个融合了北方风俗的南方国家。就像在关中肥沃的土壤中生产的少数小麦一样,它可以通过宝鸡人的手变成一缕岐山的香醋,并且可以变化,使宝鸡成为陕西最方便吃面条的地方。

Evolution history of Baoji "Mianpi"

宝鸡“绵皮”的演变史

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.

西北凉皮发源于陕西,陕西凉皮之王是西府宝鸡。毕竟,在这里“正式宣布”的十三种当地小吃中,有五种不同的“凉皮”:卷面条,醋粉,烤猪肉面条,蒸面条和烤面条。

▲ Burn the dough, look carefully, you can see the traces of the burn. Photography/Chen Cang knows the fire

▲烧面团,仔细看,可以看到烧伤的痕迹。摄影/陈苍知道火

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.

除了西福醋粉的独特风味外,还有由小麦面+荞麦面制成的老式黑面。质地柔软的蒸面;带有独特风味的软烤;香辣腊肉炒面PLUS——烤猪肉面;时间紧迫,您可以使用面糊传播并蒸煮成“懒面”。但是宝鸡人最喜欢的是起源于岐山的面团。

▲ Roll out the dough. Picture/"Shaanxi on the Tip of the Tongue"

▲滚出面团。图片/“舌尖上的陕西”

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.

顾名思义,它是用a面杖压出的。将面糊煮成糊状,然后切成小块,卷成椭圆形,然后放入锅中蒸熟。这是用于面团的正宗手揉;洗涤后剩下的纤维被煮成像鸡肉一样的面筋,再加上简单的三种成分:盐水,醋,油性胡椒,咸,新鲜,酸辣,并保持强壮。

▲ Cut into slices of rolled dough. Photography/Chen Cang knows the fire

▲切成薄片的面团。摄影/陈苍知道火

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.

宝鸡人民已经到了他们想吃面条的州。您可以用一勺红油煮熟的种子,也可以用bun头来吸收面条的味道。如果没有将用滚揉面团发酵过的面团揉成圆筒状,然后直接在锅中蒸煮,看起来会圆润可爱。与隔壁的天水相比,它具有小麦的面筋和韧性。至于像宝宝,灯泡厂,大岛等著名的糕点店,还有不计其数。宝鸡的每个人心中都有自己的最爱。

How good do people in Baoji eat noodles?

宝鸡人吃面条有多好?

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.

陕西,山西西南和甘肃Long南在面条中很受欢迎。但是,宝鸡的西服面成分浓郁,调味香浓,可以说是许多面条的中流tay柱。

▲ Xifu noodles, the color is very colorful. Photography/Chen Cang knows the fire

▲西服面,颜色很鲜艳。摄影/陈苍知道火

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.

将面团揉成厚面条,用手将两端捏紧并拉开,用“砰砰”的声音敲打砧板,将其拉开并折叠数次,然后将其放入沸水中煮。煮熟的肉,胡萝卜,豆腐,炒菜,煮熟的蔬菜和辛辣油可为画龙点睛。这大碗面条吃完了。

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.

宽阔的面条洁白而明亮,成分非常坚固:咸味浓郁,辣胡椒香,胡萝卜,豆腐和绿色蔬菜会协调味道,而且味道又酸又甜。

▲ Blood noodles in Linyou County. Photography/Turi, Picture/Tug·Creative

▲临you县的血面。摄影/ Turi,图片/拖拉·创意

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.

除了面条之外,还有无麸质面条可以测试手的力量。制作面条时,水少了。您需要大力揉面,然后将其揉成薄片,切成细条,然后煮熟。超级有力除了临you县的深色烹调血面条,将猪肉或绵羊血与盐混合,与面粉和面团混合,切成薄片,上油,切碎,蒸干,成为一种独特的方便食品。

A bowl of bean curd bubble bun丨full of beautiful scenery from north to south

一碗豆腐泡泡面包丨南北风光秀丽

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.

除了捣碎的面条和轧制的面条这两个巨人之外,如果您想为宝鸡选择食品代言,那么我将选择一碗凤翔​​的豆花泡芙。毕竟,在宝鸡市出现之前,凤翔一直是西府地区的历史,文化和美味中心。

▲ Soaked bean curd buns, or twists. Photography/xu_lina, Picture/Picture Worm·Creative

▲豆腐面包浸湿或扭曲。摄影/ xu_lina,图片/图片蠕虫·创意

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.

金色的月桂花片是北部的简单元素,例如像玉的雪花豆腐(来自Shu柔和)和一勺红油辣椒,将几种风格各异的美味元素串在一起。将果果切成小条,倒入火锅中,过一两分钟,sc回碗中,在and头上放一两块豆腐。只需调节辛辣的胡椒粉和盐,倒入豆浆,然后将豆腐浸入面包中。而已。

▲ The process of making bean curd bun. Photography/Chen Cang knows the fire

▲豆腐bun头的制作过程。摄影/陈苍知道火

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.

豆浆温暖而柔软,豆腐嫩滑,配菜令人耳目一新,罐子柔软而坚韧。宝鸡每天早晨都在温暖北方和南方的风味。

- END - 

- 结束 -

Wenyi apple

wen一apple

Seal the picture | Chen Cang knows the fire

封印图片|陈苍知道火

Reference

参考

"Surroundings · Guanzhong Food Talk" Electronics Industry Press Zhang Xichang 2018

《环境·关中美食讲座》电子工业出版社张希昌2018

 
 
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