Lantian Buckwheat Noodles and Dumplings [Shaanxi Lantian Specialty]

What is Lantian buckwheat noodle soup? Authentic Shaanxi Lantian Specialty: Lantian Buckwheat Noodles

Summary:Do you want to know what Lantian Buckwheat Noodles are? This article is a detailed introduction to the Shaanxi Lantian specialty - Lantian Buckwheat Noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Lantian Buckwheat Noodles. The full text takes about 4 minutes to read, mainly including the basic introduction of Lantian Buckwheat Noodles and their nutritional value? What are the product characteristics of Lantian buckwheat noodle soup? How did the history of Lantian buckwheat noodle soup come about? The production method of Lantian buckwheat noodle soup, the tasting and eating method of Lantian buckwheat noodle soup, etc

Basic Introduction to Lantian Buckwheat Noodles

Buckwheat Noodles, formerly known as He Lou, He Luo, and Hand Tie Bing, is a food made mainly from buckwheat and is one of the traditional snacks in Shaanxi. Especially the hot cakes produced by Lantian are very popular

What is the nutritional value of Lantian Buckwheat Noodles

Because of less sugar content and more crude fiber, it is conducive to digestion and has obvious curative effect on diabetes

Lantian bitter buckwheat has fine strips, a bright yellow color, soft and tough cotton, and a refreshing and clean taste

How did the history of Lantian buckwheat noodles come about

The production method of Lantian buckwheat noodle soup

To make buckwheat noodle soup, fresh buckwheat noodles must be selected and freshly ground and made. It is divided into three main procedures: kneading noodles, boiling strips, and mixing oil. Due to the poor viscosity of buckwheat noodles, it is difficult to shape them using conventional noodle making methods. So, ancient people invented a specialized tool called "Bing Bed" a long time ago. A "hot bed" is made of wood, which is a narrow and long thick wooden board with a round hole in the middle, and a porous iron sheet is placed at the bottom of the hole. Wooden legs are installed under the wooden board for easy support on the pot. The top of the thick wooden board is connected to a long wooden stick, on which there is a garden stake with a diameter slightly smaller than the circular hole. When making glutinous rice balls, knead the well made buckwheat dough into a round strip and place it in the hole. Press the wooden stick and use a round wooden stake to squeeze it out. The dough is squeezed out from the small hole in the iron sheet and directly falls into the boiling water pot. After cooking, it becomes a slender and smooth bowl

Tasting and Eating Methods of Lantian Buckwheat Noodles

Lantian Buckwheat Noodles can be eaten in two ways: one is cold, and the other is hot. In summer, it is usually eaten cool and mixed with refined salt, vinegar, mustard, garlic juice, sesame paste, and red oil chili. Sometimes the master pours too much mustard, and as soon as he takes a sip, his whole body trembles uncontrollably. He feels like his seven orifices and six senses are all connected, which is a good thing for relieving summer heat. In winter, it is often eaten hot. First, use hot bone soup to heat the pork belly, then pour some pickled vegetables into the bowl, sprinkle with cilantro, garlic sprouts, and pepper powder. The soup tastes fresh and firm, making the whole body feel comfortable. Buckwheat noodles are black, with a refreshing texture that can entertain guests