Buckwheat Noodles Fish Caviar [Shaanxi Xingping Specialty]

What is buckwheat flour caviar? Authentic Shaanxi Xingping specialty: Buckwheat noodles and caviar

Content summary:Do you want to know what buckwheat noodles and caviar are? This article is a detailed introduction to the special product of Xingping, Shaanxi Province - Buckwheat Noodles and Fish Caviar. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on buckwheat noodles and fish roe. The full text takes about 4 minutes to read, mainly including the basic introduction of buckwheat noodles and fish roe, and what nutritional value does buckwheat noodles and fish roe have? What are the product characteristics of buckwheat noodle caviar? How did the history of buckwheat noodle caviar come about? The method of making buckwheat flour caviar, etc

Basic Introduction to Buckwheat Fish Caviar

Buckwheat Fish Caviar is actually a leaky fish made from buckwheat flour, named after its resemblance to a fish. In fact, its shape resembles a tadpole and is made from buckwheat flour. It is gray white and is an extremely common cold food. Because it comes in both thick and thin forms, always bringing some soup and letting it cool before eating. The taste is not as sweet as typical cold drinks, but rather sour, salty, and spicy. What is the nutritional value of buckwheat noodles and fish roe

Every time there is a temple fair in town, there are always several stalls selling noodles and fish roe on the street. In the stall, there is a small table with three to five small stools. A chopstick basket is placed on the table, filled with wooden chopsticks. On the side of the small table, there are two large pots covered with lids. One pot contains fish roe, and the other pot contains well water mixed with black vinegar, soy sauce, garlic paste, chili sauce, sesame sauce, sesame oil, salted carrot powder, and salted cabbage powder. When eating, use a spoon to scoop up the roe from the bowl, control the water, put it in a bowl, and then use a spoon to scoop the well water with good taste. Buckwheat roe can be eaten thick or thin, and it's easy to slip it into a large bowl with soup. It's sour, salty, and spicy, which makes people feel refreshed in the bitter summer. The method of making buckwheat roe is very simple. Dilute the buckwheat flour with water, pour it into a strainer, and leak it into a boiling water pot. Sometimes, you can hold the spoon with your right hand and tap your right wrist with your left hand to leak the buckwheat batter into the boiling water. Wait until it's cooked, scoop it up with a strainer, soak it in cold water to cool it down, then replace it with a well and soak it in water