Baoji, Shaanxi, why can one city eat five provinces?

Wash meat in a copper pot, bake cakes in a pot, and use oil as an oil bowl. In Baoji, there are endless possibilities for food. Photography/Chen Cang knows the fire

Eleven albums of authentic scenery

Qinling-Huaihe River

It is the geographical dividing line between north and south of China.

Because of its special position, this line

Dietary tastes are compatible between north and south.

Crossing the Qinling Mountains, there are heroic northwest and Bashu flavors.

Walking along the Huaihe River, you can see that the Central Plains is thick and Huaiyang is clear and graceful.

National Day and Mid-Autumn Festival holidays

Let's walk along this line together

North and South "Take All"

The second stop

Baoji Shaanxi

After eating Tianshui, a very unusual place in Gansu, you take the high-speed rail eastbound and cross the Qinling Mountains, and you come to Baoji, Shaanxi Province, where Qinchuan started in 800 miles.

Weihe River passes through Baoji City. Photography/Ma Chen

To the north of Baoji is the vast Loess Plateau. To the west and south, surrounded by mountains on three sides, Baoji with narrow terrain is a typical northern city.

However, the abundant water sources add some beauty to the south: Jialing River, a tributary of the Yangtze River, originates from Jialing River Valley in Fengxian County, and all the way south, nourishing Longnan, Gansu and the mountain city of Chongqing; The Weihe River, the largest tributary of the Yellow River, crosses the Qinling Mountains from the Loess Plateau and goes all the way from Baoji to the east, creating the earliest "land of abundance" Guanzhong Plain.

Baoji Gorge in Weihe River Gorge in Baoji-Tianshui section of Longhai Line. Photography/Zheng

As a new era city brought by the railway, Baoji is a hub connecting the Central Plains, the Western Regions and Bashu. /kloc-In the past 0/00 years, immigrants from all over the world have brought her names such as "Little Henan" and "little shanghai", and also brought authentic flavors that span Shaanxi, Gansu, Ningxia, Sichuan and Henan and converge north and south:

Qishan minced meat noodles; Fengxiang tofu pudding paomo; Fragrant wind; Walnut oil vortex in Longxian county; Lin youxue noodles; Every county in Baoji has its own fine flavor, and * * * together constitute the unique "Xifu flavor" of Baoji.

"Red and black" Baoji flavor, how to eat all over the north and south?

Red and black are the two strongest colors in Baoji.

Pale red, red and oily. This kind of spicy oil, accompanied by sea pepper scalded with Sichuan-style cooked oil, has spread to the south and swept the whole northwest, or decorated with delicious carbohydrates, or dressed meat in red clothes. People in Shaanxi regard spicy oil as a dish, while in Baoji, spicy oil is a part of the dinner table.

Oily seeds can also be used to steam flower rolls. Photography/Chen Cang knows the fire

Spicy oilseed is the symbol of Baoji's blending local flavor: the slender local Qin pepper is ground into fine flour, and Sichuan hemp is hidden in Fengxian pepper, which becomes the unique secret of pepper flavor improvement. It is matched with Guangxi, Yunnan, cinnamon, anise and sesame. A large number of spices make oil peppers no longer hot and passionate, but have a long lasting appeal.

Noodles, steamed bread, stir-fried dishes ... Baoji people have developed countless ways to eat spicy food, and even hot pots have arrived in Baoji, which is very impressive.

The freshly baked oil is very spicy. Put a bun in it while it is hot. Figure/Sohu.com

When the copper pot is cooked, we don't rinse the meat, but bake hot cakes, and some hot oil is on the peppers, which are steaming. First, we try to make a spicy steamed bread, and then mix the Chili oil bowl. The sliced meat was scalded, rolled in the pepper for a while, and covered with a layer of shiny red ironing clothes. It looked shiny and bold, but the entrance was full of fresh fragrance.

It's nice to dip oil in meat! Figure/Sohu.com

A touch is the elegance of grain for a long time. Guanzhong Plain is rich in grain. From the harvest season to the early winter, Qishan incense is acetic but not astringent, strong but not strong, and it also creates the most jealous Shaanxi people.

In the eyes of living Baoji people, the vinegar residue left by vinegar brewing also contains delicious secrets. When the vinegar powder is washed out and steamed, there will be "dark pie" in the cold noodles of Xifu vinegar powder.

Cold Xifu vinegar powder. Photography/Search China, Picture/Picture Creative

Sliced Xifu vinegar powder, black and bright, with garlic paste, bean sprouts, spinach, salt and oil pepper, slightly sour at the entrance, with a unique sauce flavor and the mellow fragrance of new vinegar. The corncob soup is really sour and sweet, which makes people feel refreshed.

When the black and long Qishan balsamic vinegar met the red and bright oil chili pepper, it laid a "red and black duet" on Baoji's dining table, and together with it, two snacks, minced meat noodles and a rolling pin, were born, which became famous in the northwest of Baoji and went to the whole country.

Baoji delicious combination: red oil steamed stuffed bun, noodle steamed stuffed bun. Photography/Chen Cang knows the fire

A spoonful of SAO Zi is the delicious password of Xifu Baoji.

Chopped diced pork, called Saozi, is a unique delicacy in this land. Although the legend of killing dragons and chopping meat in Zhou Wenwang period is exaggerated, it also shows people's long-term love for scorpions. There is a lot of salty sesame oil in the meat of SAO Zi, which is fattened with Qishan vinegar and seasoned with oil. It is called "Laoganma" at the dinner table of Baoji people.

Authentic red oil. Photography/Chen Cang knows the fire

Baoji's noodles with minced meat are the representative of Guanzhong pasta. How important is this bowl of noodles? At banquets in Guanzhong area, there is always a bowl of hot minced meat noodles. Some people would rather give up jiaozi for the Spring Festival: eat wide noodles at 30 nights, relax everything, cook fine noodles on the first day of the New Year's Day, the water is flowing and the taste is good.

In a bowl of minced meat noodles, the noodles should be tough and soft, and the soup should be fried thin (frying refers to boiling the soup, and there are few thin noodles with fingers, and the soup with thin fingers is shiny). However, Qishan and Fufeng are divided into two factions in the word difference between sour and spicy flavor and sour and delicious flavor.

Production technology of ground meat noodles. Photography/Chen Cang knows the fire

Qishan noodles with minced meat are very popular. The ingredients are diced red oil, egg cake, fungus, diced carrot and diced tofu. The color is spicy enough. Diced meat should be fat and thin, and the oil will fry. A bowl of noodle soup is multi-faceted, shiny and ruddy, and a chopstick head is fished out, hung with red oil and various scorpions, which is very solid.

It is more elegant without the help of pepper. Roll the dough into noodles, plow it into thin strips with a kitchen knife, cook it in a pot, then scoop it up in a fragrant soup made of pork, salt, vinegar, spiced seasoning and day lily, and sprinkle with chopped green onion and golden plumeria. It looks good. You should use a small bowl the size of your palm to eat this kind of noodles, which is called "full of fragrance". It is not difficult for ordinary people to eat more than a dozen bowls at a time.

A relatively light side of the wind. Photography/watercolor culture, map/map. com

The shame on the face is more subtle and more embarrassing. Just like tofu in a side dish, you should fry it in oil first, then put it outdoors and freeze it in the snow to create a soft and crisp taste. And the omelet should be cut into diamonds with a knife, floated in a bowl and spread out like a flag. As far away as Yangling and Wugong, minced meat noodles are also a kind of food, called "flag flower noodles".

Chopped pork ribs. Photography/watercolor culture, map/map. com

Saozi can also add meat to the meat, making it the most "hard" dish in Baoji-Saozi ribs. Unlike the thick oily red sauce, braised, sweet and sour scorpions, the ribs have been fattened. The ribs are soaked in the soup of the scorpion, and the skin luster is attractive. Because of the residual vinegar, large pieces of meat have become edible.

Take a bite of the hot steamed bread that has just been fried and pick up the steamed bread that has just been baked, which is even more memorable. Steamed buns are soaked in gravy, which tastes crisp and full of meat. Because of jealousy, pork is moist but not greasy. This kind of minced meat steamed bread is far more lively and pleasant than gravy steamed bread.

Steamed buns with red oil are really beautiful. Photography/Chen Cang knows the fire

Saozi is the master key of Baoji people's dining table.

Bold face, elegant heart

Rather than saying that Baoji tastes "complete", it is better to say that it combines the scenery in the north with the exquisite scenery in the south. Just like a handful of wheat produced in the fertile soil of Guanzhong, it can become the flavor of Qishan balsamic vinegar through a pair of skillful hands of Baoji people, and it can also change a lot, making Baoji the most skillful place to eat noodles in Shaanxi.

The Evolution History of Baoji "Rice Noodles"

Northwest cold rice noodles originated in Shaanxi, and the king of cold rice noodles in Shaanxi is Xifeng Baoji. After all, among the thirteen kinds of local snacks officially announced here, there are five different types of "cold noodles": rolled noodles, vinegar powder, barbecue noodles, steamed noodles and roasted noodles.

Bake dough. If you look closely, you can see the brand. Photography/Chen Cang knows the fire

In addition to the unique taste of Xifu vinegar powder, there is also retro black dough made of wheat flour and buckwheat noodles; Steaming with fire, the steamed dough tastes soft; Roast with slow fire to produce a unique flavor; Add fragrant gravy bacon dough and barbecue dough; When time is tight, you can spread the batter and steam it to become "lazy dough". But what Baoji people like best is the rolling pin which originated from Qishan.

Roll the dough hard. Figure/"Shaanxi on the tip of the tongue"

As the name implies, it is pressed out with a rolling pin. The batter is boiled into a paste, then divided into small pieces, rolled into an oval shape and steamed in a pot, which is the authentic handmade noodles; The fiber left after washing your face is boiled into gluten that looks like chicken, and three simple ingredients, salt water, vinegar and oil, are salty, fresh and sour to keep your lips and teeth strong.

Slice dough. Photography/Chen Cang knows the fire

People in Baoji eat handmade noodles, which has reached the realm of arbitrary. They can eat a spoonful of red oil, eat steamed bread and absorb the taste of handmade noodles. If you don't roll out the fermented dough, knead it into a tube and steam it directly in the pot, it will be a round and lovely croak, which is different from the croak in Tianshui next door. As for baby, bulb factory, broadsword and other famous noodle restaurants, there are countless. Everyone in Baoji always has a favorite person in his heart.

How do Baoji people eat noodles?

Lamian Noodles is popular in Shaanxi, southwestern Shanxi and Longnan, Gansu. Lamian Noodles, the Xifu in Baoji, is the mainstay of many Lamian Noodles because of its fierce materials and fragrant spices.

Xifu Lamian Noodles, the color scheme is brilliant. Photography/Chen Cang knows the fire

Roll the dough into a wide dough sheet, pinch both ends with your hands and pull it apart. Knock bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang bang. With minced meat as the base, stir-fry carrots and tofu, cook vegetables and add a little oil. This bowl of noodles is served.

The broad noodles are bright and full of vitality, but the materials are extremely solid: the meat of the scorpion is thick, the pepper is fragrant, and carrots, tofu and vegetables will blend the taste, making it thick and sour.

Linyou county's blood. Photography/Turui, Graph/Graph Creativity

In addition to Lamian Noodles, there is also cutting gluten noodles to test the strength of hands. When mixing noodles, there is less water. You should make great efforts to smooth the noodles, roll them into thick slices, cut them into thin strips and put them in the pot. Noodles should be dry and mixed, and the taste is super strong. Linyou county's dark boiled blood noodles, pig's blood or sheep's blood mixed with salt, mixed with flour, rolled into thin slices, oiled, sliced, steamed and dried, became a unique convenience food.

A bowl of tofu pudding steamed bread is full of beautiful scenery from north to south.

In addition to the two giants of noodles with minced meat and rolled dough, if I want to choose one who can speak for Baoji cuisine, then I will choose Fengxiang's bowl of tofu pudding. After all, before Baoji City appeared, Fengxiang had always been the center of history, culture and food in Xifu area.

Tofu pudding can be soaked in steamed bread, or it can be soaked in twist. Photography/Xu _ Lina, Picture/Picture Worm Creativity

This is a snack full of southern flavor. Su Dongpo, the "first person" of food endorsement, left the admiration of "the golden jade is hard to give up" when he worked in Fengxiang House. Today, people call tofu brain steamed buns "white soup, snow and red oil turn", which is obviously an ordinary snack, but it is inexplicably poetic.

Golden Guokui steamed stuffed bun is a simple northern element, such as jade-like tofu pudding, which is gentle from Sichuan. A spoonful of pepper and red oil string together several different styles of delicious elements. The pot helmet was cut into small strips and poured into the hot pot at once. Scoop it back into the bowl after a minute or two, and then wrap one or two pieces of tofu with steamed bread. Simply add pepper and salt, and then pour some soy milk, and the bean curd is ready.

The making process of bean curd brain. Photography/Chen Cang knows the fire

Soymilk is soft, tofu is tender, the side dishes are refreshing, and the pot helmet is soft and tough. This combination of north and south warms every morning in Baoji.

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