![Qianzhou Noodles [Specialty of Qianxian County, Shaanxi]](https://i.gtylx.com/i.png)
What is Qianzhou noodles? Authentic specialty of Qianxian County, Shaanxi: Qianzhou Noodles
Summary:Do you want to know what Qianzhou Noodles are? This article is a detailed introduction to the specialty of Qianxian County, Shaanxi Province - Qianzhou Noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Qianzhou Noodles. The full text takes about 3 minutes to read, mainly including the basic introduction of Qianzhou Noodles and their nutritional value? What are the product characteristics of Qianzhou noodles? How did the history of dried noodles in Qianzhou come about? The production method of Qianzhou noodles, etc
Introduction to Ganzhou Vermicelli. Not only within the territory of Qian County, it has now become a popular item for daily consumption and gifting to friends and family in the Guanzhong region1. Tonifying blood and qi: suitable for people with skin color without radiance, loss of redness, and cold hands and feet
2. Nourishing yin and supplementing deficiency: tonifying deficiency, nourishing essence and qi, moistening lungs and tonifying kidneys, used for lung and kidney yin deficiency. Suitable for supplementing with chronic illness or physical weakness
3. Enhance immunity: Rich in vitamin E: captures free radicals that damage cells, protects the integrity of cell membranes, and increases the number of antibodiesWhen cooked frequently, it does not stick continuously, and has five characteristics: it is easy to boil (with plenty of oil but not greasy), it is easy to fry (with hot soup), it is thin (with a rich and mellow taste), it is thin (with even and fine strips), and it is long (long and durable)The method of making Qianzhou noodles
To make Qianzhou noodles, the first step is to choose wheat grown in alfalfa fields. This type of wheat has thin skin and gluten, which is called "gluten wheat". Use this type of wheat to grind white flour as the basic ingredient for making noodles. Noodles are made into hanging noodles through several processes, including ingredient preparation, kneading, kneading, waking, cutting, and hanging
1. Tonifying blood and qi: suitable for people with skin color without radiance, loss of redness, and cold hands and feet
2. Nourishing yin and supplementing deficiency: tonifying deficiency, nourishing essence and qi, moistening lungs and tonifying kidneys, used for lung and kidney yin deficiency. Suitable for supplementing with chronic illness or physical weakness
3. Enhance immunity: Rich in vitamin E: captures free radicals that damage cells, protects the integrity of cell membranes, and increases the number of antibodies When cooked frequently, it does not stick continuously, and has five characteristics: it is easy to boil (with plenty of oil but not greasy), it is easy to fry (with hot soup), it is thin (with a rich and mellow taste), it is thin (with even and fine strips), and it is long (long and durable) To make Qianzhou noodles, the first step is to choose wheat grown in alfalfa fields. This type of wheat has thin skin and gluten, which is called "gluten wheat". Use this type of wheat to grind white flour as the basic ingredient for making noodles. Noodles are made into hanging noodles through several processes, including ingredient preparation, kneading, kneading, waking, cutting, and hangingThe method of making Qianzhou noodles