Zichang Noodles [Shaanxi Zichang Specialty]

What is Zi Chang Fen Tiao? Authentic Shaanxi Zichang specialty: Zichang vermicelli

Content summary:Do you want to know what Zichang vermicelli is? This article is a detailed introduction to the Shaanxi Zichang specialty - Zichang vermicelli. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information on Zichang vermicelli. The full text takes about 3 minutes to read, mainly including the basic introduction of Zichang vermicelli and its nutritional value? What are the product characteristics of Zi Chang noodles? How did the history of Zi Chang noodles come about? The awards and honors of Zichang noodles, as well as the tasting and eating methods of Zichang noodles

Basic introduction of Zichang vermicelli

Zichang vermicelli is a specialty of Zichang County, Yan'an City, Shaanxi Province. Using potatoes as the main raw material, starch is made by grinding, filtering and precipitating, and then processed by ripening. Its color is white, and it can be stir fried, cold mixed, or used as soup

Zi Chang Fen Tiao is divided into wide powder and fine powder. Zichang vermicelli is produced by hand using the acid slurry method, which is pollution-free and a green food

White color, strong toughness, no odor

It can be stir fried, stewed, fried, or burned, and can also be used as soup, cold salad, or puffed for consumption

Because it has no odor and is easy to taste, it can be paired with any dish to create a unique flavor. Therefore, it is also a type of side dish

How did the history of Zi Chang noodles come about

"Ciyuan" lists fan entries, explaining: "Also known as' noodles' or 'thread noodles', it is one of the starch products.

The use of starch to process fans has a history of at least 1400 years in China. In Jia Sixie's book" Qimin Yaoshu "from the Northern Wei Dynasty, it is recorded that the method of using starch (starch) is to' soak rice ',' wash its vinegar and nitrogen ',' ripen it ',' filter it in bags', 'stir it with a stick', 'stop it', and 'clear it'. In the book "Ben Xin Zhai Shu Pu Ji" written by Chen Zedong in the Song Dynasty, it is written: "Grind green pearls", vividly describing the method of making mung bean vermicelli

The award-winning honor of Zichang noodles

In 1993, it won the silver award at the Changde National Spark Program Achievement Exhibition

Successfully applied for registration of the National Geographical Indication Certification Trademark in 2011

Tasting and Eating Methods for Zi Chang Fen Tiao

Zi Chang Fen Tiao has the characteristics of being resistant to boiling but not to stewing. Except for frying, boiling, and puffing, which require direct processing, other methods of consumption require first placing the noodles in boiling water, covering them, and stewing for 5-10 minutes. After the noodles absorb water and soften, they can be processed and consumed