What's the difference between Shaanxi cold rice noodles and Lanzhou stuffed skin?

As a native of Tianshui, I definitely like Tianshui rice noodle jelly, but every time I go back to Xi 'an from Tianshui, I have to bring ten bowls and eight bowls, as well as the unique way to eat Tianshui rice noodle.

Tianshui rice noodles

Wallet cake (Tianshui's unique way of eating)

Tianshui

Tianshui Ran Ran

Grandma Tianshui

Tianshui bean jelly

Tianshui Jiang Shui noodles

Tianshui jiangshui fish

Tianshui bianshi (not wonton)

Tianshui's unique flat food (not wonton, not jiaozi)

Tianshui candied fruit

My favorite is my hometown Tianshui. Xi 'an's cold rice noodles are famous because they are more suitable for the tastes of the whole country and are generally accepted by everyone.

The theme of uninvited is very careful. There is indeed a difference between cold rice noodles in Shaanxi and fermented rice noodles in Lanzhou.

Cold rice noodles in Shaanxi population is actually a general term. Rice skin, dough skin and stuffing skin are different names for cold rice noodles in different places. Because all parts of Shaanxi have the custom of eating cold noodles, there are differences in raw materials, practices and eating methods. Such as Hanzhong Regan Noodles, Ankang Steamed Noodles, Hanyin Fern Noodles, Qishan Handmade Noodles, Fufeng Baked Noodles, Qin Zhen Rice Noodles, Sesame Sauce Fermented Noodles, Binxian Imperial Noodles and Shanbei Ganzi Fermented Noodles all belong to the scope of "cold noodles".

Whether it is Qin Zhen rice skin, Qishan rolled skin or Hanzhong spicy skin, the raw materials are different, and the methods and eating methods are completely different. And each kind of cold rice noodles has its own fans, Qin Zhen rice noodles and Hanzhong Regan Noodles can't compare.

This is Qishan handmade noodles pi

This is Hanzhong hot rice noodles (actually made of rice, called rice noodles in Hanzhong)

This is Qin Gui rice skin. I chose an ugly upload. It's not that I didn't shoot well. This bowl of cold rice noodles is served like this. Can you believe that this is the cold rice noodles brought by Xue Changli's old shop in the south of the outer wall lane of the south gate? Not only is it ugly, but it's really not delicious. Besides, the guy in the shop is very arrogant. I don't know what his ego is. It's not like I didn't pay. I've been black all my life, and I won't go to his house for dinner again.

Guanzhong people call cold rice noodles "rang (two tones) skin". In Shaanxi dialect, "Mao" means soft muscle; People who come back to the store are called cold rice noodles and three-tone skin, and sesame sauce should be added when eating, so it is also called sesame sauce stuffing skin; I once lived in Yinchuan for four years. At that time, most of my classmates came from Ningxia, Gansu, Qinghai, Xinjiang, Inner Mongolia and other places. They are also called cold rice noodles stuffed with skin, but the pronunciation is "let, four tones", and the raw materials are mostly flour. That is, dough, basically no rice skin. Lanzhou Gaodan stuffed skin also belongs to this category.

Therefore, the Shaanxi cold rice noodles asked by the subject is a big concept, and there are many different types below. However, Lanzhou Gaodan stuffed skin is only a separate category, and there is no way to directly compare the two. You can ask the difference between Hanzhong hot dough or Qishan handmade dough and Lanzhou brewed dough instead.

PS。 I miss the Lanzhou Lamian Noodles and stuffed skin that Dunhuang ate, and the delicious mutton ~

After living in the mountain city for more than ten years, Sichuan-Chongqing snacks have fed my appetite, and also broke the homesickness of a wanderer in Gansu. Even Lamian Noodles, Lanzhou, which is popular all over the country, can no longer remind me of my hometown.

When I get home, what I want most is just a bowl of stuffed skin from my hometown.

Only infatuated with this hometown flavor

Photography/poetry appreciation

As soon as I set foot on my hometown, I most want to eat a hot and sour stuffed skin. As soon as I entered, I attached the soft fragrance of steamed flour to my lips and teeth. Vinegar bittern is mixed with medlar, onion, garlic and the warmth of the fire. The vinegar is strong but not irritating, and the oil spilled pepper is fragrant but not spicy, which combines the single taste of vinegar and bittern and appropriately stimulates my appetite.

The soft taste of stuffing combines pepper and vinegar, which stimulates people to find a three-dimensional taste in the opposite taste, while the sweetness of flour and the combination of spices in vinegar brine bring perfect synaesthesia of taste and smell.

Yes, the dough here is stuffed.

Wuwei rice flour is also called stuffing skin. Steamed flour is used to make a food one foot square and about 3 cm thick. When eating, you need to change the knife and cut it vertically into thin slices of about 3 cm. A good knife master can cut it into light, and the coffee-like color has a trembling visual sense, which is super attractive.

The steaming of dough pays attention to moist and bright color and tough and soft taste. The entrance of cutting strips is like a beautiful woman's sweet tongue entangled in her mouth, smooth and soft, which makes people think. Chew it a little, and the unique fragrance of steamed pasta will spread in your mouth, giving you a sense of satisfaction in vain. The most striking thing is not only the touch of lips and teeth, but also the hot and sour taste of the tip of the tongue, and the aroma of spaghetti diffuses between the nose and mouth. ...

Or cut into an inch square, called Duna. Duner's taste is less bright and bright with vinegar, and more delicious fresh flour is suitable for a big meal.

Delicious stuffing has not only good ingredients, but also soul materials.

The biggest difference between Wuwei bean curd seasoning and Shaanxi cold rice noodles is vinegar. Compared with Shaanxi cold rice noodles, rice vinegar is commonly used, while Wuwei specialty smoked vinegar is commonly used in fermented skin. The unique feature of the smoked vinegar process is that after the bran is smoked, there is a burnt smell of straw in the vinegar, and the vinegar bittern for brewing skin is often further modulated by the store, which will increase the aroma of onion and garlic on the basis of smoked vinegar, and then thicken it with medlar before cooking.

Every autumn and winter, I will walk into a pizzeria shop at will and open a thick cotton curtain. The smell of vinegar often permeates the shop. In addition to simple disinfection, it is more about the boss's oath to his craft.

The choice of Chili oil is a bit mysterious. Some people say that the oil is red and bright, and the pepper is fragrant but not spicy. From selecting peppers to drying, grinding, seasoning and pouring oil, every step should be pious and serious. Chili peppers are generally dried and ground with red peppers produced in Gangu, Gansu Province, which is a little more tacit with the famous beef noodles in the mainland. Finally, use garlic mustard to enhance the flavor. When mixed evenly, there will be many attractive scents that people can't stop.

Smell the envy of another country

It's still the kind of taste engraved in the bones, or the accumulation of years. Even if you live in a foreign country, you will always smell a little vinegar inadvertently, and your heart will be like thunder.

When I came home from school a few days ago, I suddenly called me to say that Seppi at the school gate was missing, and I felt a little lost.

When I was at school, I often didn't do morning exercises. In the school fence, I joined a group of brothers and sisters, clamoring for Liu Shu to cut two bowls of stuffed skin, add more vinegar and less pepper, and then take hot stuffed skin from the cracks in the fence, eat and suck together, and then join the team of morning exercises with satisfaction. Even if my mouth is still pepper-colored, I don't know.

When we were children, we ran away from home, a group of vagrants swarmed away from home and traveled all over the world, slowly speaking a less pure dialect. Only the smell of hometown always lingers between our lips and teeth.

Text/Original Yining

Editor/Tingge

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What is the difference between Shaanxi cold rice noodles and Lanzhou cold rice noodles?

To tell the truth, I have heard of Shaanxi cold rice noodles, but I have never heard of Lanzhou cold rice noodles. As for cold rice noodles, in fact, many parts of the country have the practice of cold rice noodles, which is also a local specialty snack.

There are many ways to make cold noodles, but its soup ingredients are also varied. Sometimes it is made of flour, and some are made of mung bean powder or red bean powder. Then, there are various seasonings, which can be made according to local characteristics.

And I like the cold rice noodles in our hometown. There are two kinds of cold rice noodles in our hometown. One is bean jelly, which is made directly from mung beans. One is made of flour.

When I was a child, it tastes great now.

Many people think that cold rice noodles and fermented rice noodles are the same thing, but in fact, the production methods of fermented rice noodles and cold rice noodles are different.

Fermented skin is washed with dough, gluten is thick, and cold skin is brushed with flour and water, which is very thin and tastes different. Let's talk about it in detail. ...

1 color: northwest bean curd is obviously bright yellow, and Shaanxi cold rice noodles are white.

2. Thickness: the northwest bean curd is thicker, and the cold rice noodles in Shaanxi are thinner than the northwest bean curd.

3 shape: northwest bean curd is cut into strips with uniform thickness and distinct roots. Shaanxi cold rice noodles are the same thickness, but the width is obviously wider than northwest bean curd.

Flavor: northwest bean curd highlights the taste of hot and sour and garlic juice, and the pepper particles are obvious. Shaanxi cold rice noodles are outstanding Chili oil.

5 Taste: The northwest bean curd has a stronger and more elastic taste, and Shaanxi cold rice noodles have a stronger taste than northwest bean curd.

Of course not! When I came to Beijing, I thought why sesame sauce should be put in cold rice noodles! ! ! It turned out to be made by Seppi in Lanzhou. Our authentic cold rice noodles in Shaanxi definitely don't put sesame sauce. With sesame sauce, its original flavor is gone and it is completely covered. We have vinegar, peppers and cucumbers, but there is no sesame sauce. Lanzhou's stuffing skin has sesame sauce.

I haven't eaten. Come to Henan to eat rice skin. Beautiful, too.

Let's talk about Shaanxi first

There are many kinds of cold rice noodles in Shaanxi, which I call cold rice noodles for the time being. Shaanxi rice skin is divided into rice skin, and rice skin is divided into many raw materials. The tastes of rice, millet and black rice are different, and the dough is divided into several kinds of beef tendon noodles. It seems that new tricks are still being developed.

I was born in Lanzhou. When I was a child, I could eat cold rice noodles from Shaanxi. My impression is that noodles are black rice skin, japonica rice skin and beef tendon. Usually, the stall owner will put a "rolling noodle" sign on this booth. The stall owner uses a small pot to mix the skin and seasoning you want in the pot and hand it to you in a bowl.

Growing up in a foreign country, I know that there are more than three kinds of cold noodles in Shaanxi. Until now, I still can't figure out the rice skin, millet skin and so on, which led to a long struggle when ordering takeout, and I still couldn't get what I wanted by mistake. . .

Now let's talk about Lanzhou

Traditionally, there are only two kinds of cold rice noodles in Lanzhou, one is washed cold rice noodles and the other is heavy cold rice noodles. Now people in Lanzhou generally say that our cold rice noodles are not called fermented rice noodles. Personally, I think it's actually called cold rice noodles It's just the accent. At least when I was young, my brothers in Lanzhou wrote cold rice noodles. Now they can spray me. . .

Washing cold noodles is a cognitive practice, or the steamed dough is called gluten. As for yellow, one is steamed with rapeseed oil and the other is added with alkaline seasoning. After all, Lanzhou is also an exotic spice on the Silk Road, which is naturally more exposed than inland cities, and this thing is a delicious snack for Muslims. Not to mention the use of spices, yellow mustard, garlic sauce, sesame sauce, oil, chili pepper. The vinegar you can see needs to be boiled, so it tastes milder and less choking. You also need to soak a tsaoko and some seasoning water boiled with spices. This is the secret. Every family is a little different.

In fact, it is said that this washed stuffing is different from Lanzhou's. Personally, I don't like to eat washed skin, so even if someone takes me to eat it, I don't think so. After all, I don't like it. As for which washed stuffing is delicious, you can judge for yourself. After all, personal tastes are different.

Let's start with my favorite high-burden stuffing.

Another way of saying why it is called Gao Dan is that there is an old man selling cold rice noodles, and there is no fixed booth, but there is a guy carrying a pole with two ends. Because the burden at both ends sells quite high, and it is different from the washed stuffing skin, it is slowly called Gaodan stuffing skin.

The difference between Gao Dan and washing is that Gao Dan does not need to wash the dough, but cooks it directly with the batter. Naturally there is no gluten. When I was a child, my favorite mung bean sprouts were state-owned, which seemed to be called Dazhong rice cakes. I have been looking for a home to eat "Grandma West Station Ma" since I shared a bowl of Nianpi and a big cake with my mother. You say that smell seems to burn my heart every time, but I just can't stop. His sesame sauce is absolutely rich and slightly bitter, which just proves that pure sesame sauce does not use peanut butter, but is a light bitter taste for adults.

There are cold rice noodles in Shaanxi and fermented rice noodles in Lanzhou.

Niangpi, which few people may know or have never heard of before, is very famous and delicious in Lanzhou.

This is different from cold rice noodles, because cold rice noodles are thicker, more elastic and more textured. There will be a layer of pepper on the general stuffed skin, but it is not spicy at all. This is an aromatic pepper. Friends who don't understand can search.

Gluten is not only found in cold noodles, but also an indispensable seasoning in stuffed skins, but some people may prefer gluten. The stuffing is also made of flour, which is very thick and the cold noodles are very thin. If there is any difference, this may be the biggest difference. Attach a picture to distinguish.

The first one is cold rice noodles, and the second one is stuffing. Which one do you like?

I don't like the taste of Xi 'an's dough and rice.