What are the specialties of northern Shaanxi?

I believe many people have traveled to northern Shaanxi. As we all know, northern Shaanxi is a very important old revolutionary area and the center of the Loess Plateau. It mainly includes Yan'an and Yulin. Because the area is located in the north of Shaanxi, it is called northern Shaanxi. This place has many tourist attractions, such as red tourism, which is very smooth. In addition, there are also many specialties in northern Shaanxi, such as the following specialties that are worth taking home.

What are the specialties of northern Shaanxi?

Yellow wine (rice wine, muddy wine)

People in all counties of Yulin City drink rice wine in winter.

The method is: 1. Clean the soft yellow rice, soak it in boiling water for 1 hour, take it out, grind it into fine flour on a mill, then steam it in a steamer, take it out and let it cool. 2. Grind the barley koji into powder, mix it with white wine and cooked soft yellow rice. Rinse the porcelain jar with wine, put the mixed rice in, cover the jar tightly to keep it warm, and place it in a hot place to ferment. 3. Seal the fermented wine jars tightly and place them in the lower yard to make the wine taste sweeter due to natural freezing. When eating, dissolve it in cold water, filter out the rice residue through a sieve, put it into a pot and boil it to make a sweet, slightly sour, and fragrant northern Shaanxi-style rice wine.

In the Huacaodi area of ​​Yulin City, people drink rice wine soaked in fried rice, which makes the flavor better.

Buckwheat noodles (Dingbian snacks, Jingbian snacks)

Snacks with Dingbian and Jingbian flavors. Add water to the buckwheat flour and knead it into a three-centimeter-thick dough sheet with your fist. Cut it into little-finger-sized square pieces and use your thumb to push each piece towards the foot point to form a ball shape. Put it into the pot and cook it. Pour mutton sauce soup on it and add seasoning to make it a soft, smooth and delicious local delicacy.

Buckwheat noodles (Dingbian snacks, Jingbian snacks)

Snacks with Dingbian and Jingbian flavors. Mix buckwheat flour with water, roll it into a 2 cm thick cake, chop it into long strips as wide as leek leaves with a chopping knife, put it into the pot while chopping, and scoop it into a bowl when cooked. Heat sesame oil until 80% hot, add the slaughtered black fungus and spicy noodles, and pour into a bowl when the aroma comes out. Pour the sauerkraut soup into the pot and bring it to a boil, then add it into the noodle bowl along with the fried sesame oil. You can also make mutton or vegetarian sauce. The taste is firm, soft, delicate, sour and spicy.

Slaughtered lamb meat (Dingbian snacks, Jingbian snacks)

A famous snack from Dingbian and Jingbian. Slaughtering a lamb has dual benefits. The lamb's fur is black, shiny, soft, and wavy, making it a high-end coat leather that noble ladies love very much. Lamb meat can be processed into top-notch dishes. Method: Chop the lamb into cubes with bones, heat sesame oil in a pan, add Sichuan peppercorns, ground pepper, chopped green onions, garlic slices, salt, and noodle sauce, and fry until fragrant. Add the meat and stir-fry for 10 minutes, add warm water and stew until half cooked, then put it in a pot and steam it until cooked. When served, the chopped green onions and coriander are delicious and fresh. The taste is hard to describe in words and you can only know it by tasting it yourself. It is a delicacy used by Dingjing County to entertain distinguished guests.

Mung bean vermicelli (Shenmu snack)

Shenmu’s famous snack. Add the mung bean water to the alum water and rinse with a spoon. After the water in the pot boils, pour the starch noodles into the pot and stir quickly with a wooden spatula until the starch paste is translucent and shiny. Remove from heat and pour onto a large oiled chopping board. Use a wooden scraper to scrape it into a thin skin. After it cools down, cut it into small pieces and roll it up. When eating, cut into thin strips and add seasonings. It tastes cool and refreshing, with a bright color. It is a great refreshing food in summer.

Millet jelly (Fugu snack)

A famous snack in Fugu. Clean the millet, soak it in cold water for ten to twenty minutes, take it out and grind it into rice paste with clean water. Put it into the pan and boil it, stirring while boiling. Add wormwood seed powder when it is almost cooked. Spread the cooked rice paste into a thin pancake on the sorghum foil, let it cool down, and then spread another layer. Repeat this process until it is done. When eating, cut into thin strips, season with sesame, mustard, chili oil, sesame oil, vinegar, and other seasonings, and taste best when eaten cold.

Fried noodles with soft millet (Hengshan snack)

Hengshan-style snacks. When the soft millet is about to mature, pick the millet ears, rub out the millet grains, fry them in a pan half a day until they turn yellow and cooked, then put them on a mill to pound away the rice bran. Add fennel powder and fine salt to the cooked rice, grind it into powder and sift it with a fine sieve. When eating, add ghee to boiling water, or add brown sugar or white sugar, and mix into soft blocks. It tastes soft, crispy, sweet, fragrant and delicious, with authentic flavor.

Wheat flour pancake (Wubao snack)

Wubao-style snacks. Use flour to ferment, then mix with dry noodles, alkaline water and sugar for half an hour. Divide the sugar dough into five pieces, roll them into long and wide slices, evenly spread sesame oil and salt on them, roll them into sticks, cut them into two strips, pinch the two ends together, flatten them and roll them into two-centimeter thick cakes, spread them with oil, put them on a griddle, and bake them repeatedly until golden brown. It tastes crispy, crunchy, soft and delicious.

Horseshoe Crisp (Horseshoe) (Jiaxian Snack)

Jiaxian-style snacks. Use oil, sugar, water and flour, knead the dough, roll it into thin slices into horseshoe shape, and fry it in a pan over low heat. Sweet, fragrant and crispy, it is a great gift for friends and relatives or for banquets.

Fruit filling (Zizhou snack)

Zizhou-style snacks. Use pastry dough to make gloves, wrap the date paste filling, use a wooden mold to press the middle to make it red, and make the outer edges round like wheels. After forming a few, put them in a flat-bottomed oven, heat it over low heat, and bake until browned. The skin is crispy and the inside is sweet, with a pleasant date aroma. The ancients often used it to worship their ancestors or offer sacrifices to gods, so it is also called "fruit offering". According to the folk customs of Nanxiang, when a young man and woman get engaged, the man has to give 8 to 24 stuffed dumplings to the woman's family as a gift. They are also usually given as gifts to relatives and friends. The fruit fillings of Zhoujiajian in Zizhou are the most famous.

Pancakes (Qingjian snacks)

Qingjian-style snacks. Use buckwheat flour to make a paste. The method is the same as that of the bowl tray, but the paste should be thinner. Use a small spoon to scoop it on the heated pancake grid and spread it into a 20 cm large paper-thin pancake. Add mung bean sprouts or black bean sprouts, vermicelli, shredded pork, and fried tofu to make a cold dish. Roll the pancake into the cold bean sprouts and dip it in the soup. It is refreshing and appetizing, and it is vegetarian, refreshing and elegant.

Dry oven (Zhenchuan snack)

Zhenchuan's famous snack. Use warm water to knead the dough, making sure the dough is hard. Wrap a pinch of dry flour (with salt) in the dough, press it into shape with your hands, place it on a griddle, and first fry it and then bake it until cooked. It is shaped like a drum with a small red seal in the middle. It is hollow inside and crispy outside, and is very chewy to eat. It is best stored or used as dry food on the road, and it will not go bad for a long time. If oil is added when kneading the dough, it can be made into an oil-dried dough, which is crispy and crunchy. As the saying goes, "It tastes delicious, crispy when you bite it, and the smell of dry dough comes up when you burp", and it does have a unique flavor.

Bowl holder (Northern Shaanxi, Mizhi snack)

Mizhi-style snacks. Add water to buckwheat kernels and crush them. Gradually add water and use your fist to make it into a paste. Filter out the residue and the consistency should be enough to hang on a spoon. Pour the paste into a bowl and put it into a steamer. Steam it over high heat. Let it cool down and then take it out to make a tray. When eating, cut into slices, the thinner the better, add spicy lamb liver soup and seasoning soup. It is refreshing and delicious, and is a summer delicacy. This snack is widely spread, and the most authentic one is in Mizhi.

Braised donkey intestines (Mizhi snack)

Mizhi-style snacks. Use a whole pair of donkey large intestines as the raw material, scrub them clean repeatedly with vinegar water, put them into a pot of clean water and cook them half-cooked. Take it out and put it back into the stew pot, add soy sauce, chili, pepper, chopped green onion and ginger slices and stew until soft. When eating, cut it into small pieces and add the original soup. It tastes spicy, salty, tender and fragrant, and is a unique snack.