Xifu Noodles [Specialty of Baoji, Shaanxi]

What is Xifu pastry? Authentic Shaanxi Baoji specialty: Xifu pastry

Content summary:Do you want to know what Xifu pastry is? This article is a detailed introduction to the Shaanxi Baoji specialty - Xifu Noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Xifu Noodles. The full text takes about 4 minutes to read, mainly including the basic introduction of Xifu Noodles and the product characteristics of Xifu Noodles? How did the history of Xifu pastry come about? Tasting and eating methods of Xifu noodle skins, etc

Basic Introduction to Xifu Noodles

Xifu Noodles is an ancient Han snack in Baoji, Shaanxi Province. Baoji was formerly known as Xifu. A nearly meter long iron backed large guillotine knife, a page of shiny thin rice husks, the woman who set up the stall made a strong effort, the knife was like a chicken pecking the rice, three times five times two, cut the leather into half centimeter wide strips, copied one into a bowl, dipped a chopstick of oil and sprinkled hot pepper, accompanied by salt vinegar, garlic juice, supplemented by cucumber shreds, bean sprouts, a few times pounding, and then looked at: neat and symmetrical, white and shiny leather lying in the bowl, red pepper oil, green melon line, three colors, fragrance, good bowl of attractive Liangpi

What are the product characteristics of Xifu pastry

Xifu noodles have a unique charm and are deeply loved by the locals. Green vegetables, white dough, red spicy oil, take a look, they are full of color, fragrance, and irresistible; Smelling it, it is rich, refreshing, and delicious; After eating it, it was spicy and fragrant, with a mouth full of saliva. Both adults and children were sweating profusely and their lips were covered in oil and spiciness, but their hearts were happy and their faces were smiling like flowers

People in Qin liked Pita bread soaked in Lamb Soup, but women in Qin liked that bowl of Liangpi. The big girls and daughter-in-law sat in front of the street stall casually and ate easily and naturally. They had less repression on men's dinner tables and more women's giggles. Although they were so hot, they said "fragrant"

Tasting and Eating Methods of Xifu Noodles

When eating noodles, the most important thing is the seasoning. When pouring oil and chili peppers, they should be made authentically. The flavor should be spicy but not arrogant, and it will make people feel satisfied after eating. No matter how much you eat, you won't be able to eat enough. Add Sichuan pepper water, seasoning water, crushed peanuts, sesame paste, and more. There is also oil splashed garlic paste. Put fresh garlic into a bowl, pinch the salt at will, add five spice powder, crush the oil and splash it, then pour in vinegar. At this point, the rich aroma spreads everywhere

There are also considerations for side dishes, such as using alfalfa, wild vegetables, green vegetables, celery, bamboo shoots, etc. in spring; In summer, use cucumber shreds, bean sprouts, beans, cowpeas, etc., and then tear or cut the sponge like thick and elastic gluten washed out by hand or knife, sprinkle it in a bowl, and mix it with seasonal fresh vegetables and white and soft dough. It is pleasing to the eye, beautiful and delicious