Hanzhong rice noodles originated in Qin and Han Dynasties. According to legend, Liu Bang, the king of Hanzhong, ordered Xiao He to build the He Shan Dam, and the grain was harvested every year. In order to improve their lives, farmers dilute flour with water, steam it into pancakes, cut it into strips and eat it cold. It's delicious. One day, Liu Bang went incognito and entered the people's home. The hospitable farmers entertained him with cool cakes. Liu bang praised while eating. When asked the name, the farmer couldn't say it. Liu Bang laughed at the method of making it and casually said, "This is steamed cake." Later, people switched to overlapping bamboo cages, which could be steamed several times, big and thin. Cut into thin strips, the tendons are flexible, soft and continuous, just like pimps, renamed "dough".

Taiqu specialty Hanzhong re noodles ...

Hanzhong re rice noodles

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Hanzhong rice noodles originated in Qin and Han Dynasties. According to legend, Liu Bang, the king of Hanzhong, ordered Xiao He to build the He Shan Dam, and the grain was harvested every year. In order to improve their lives, farmers dilute flour with water, steam it into pancakes, cut it into strips and eat it cold. It's delicious. One day, Liu Bang went incognito and entered the people's home. The hospitable farmers entertained him with cool cakes. Liu bang praised while eating. When asked the name, the farmer couldn't say it. Liu Bang laughed at the method of making it and casually said, "This is steamed cake." Later, people switched to overlapping bamboo cages, which could be steamed several times, big and thin. Cut into thin strips, the tendons are flexible, soft and continuous, just like pimps, renamed "dough".

Speaking of dough, there is also a story about "Dough Magistrate" circulating in Hanzhong. During the reign of Kangxi in Qing Dynasty, Zhang, a native of Hanzhong, worked as a county magistrate in Ruyang, Henan Province. One year, the imperial court sent an imperial envoy to Ruyang for an inspection. Zhang Zhi did not prepare a banquet, but simply served the dough from his hometown. Imperial envoys have been eating and drinking all the way, and they have long felt greasy appetite. They were ecstatic when they tasted the dough. Asked about the production method, Zhang magistrate told them one by one. Shortly after the imperial envoy returned to North Korea, Zhang Zhijun was promoted to be the magistrate of Luoyang. People unanimously speculated that it was probably a meal of dough that won the favor of the imperial envoys, and the good words were promoted to the level of the emperor. The matter was sent back to Hanzhong, and was nicknamed "the magistrate" by the people. But unfortunately, Beijingers can't steam rice noodles so far. Perhaps the imperial envoy forgot all the preparation methods, and even if he wanted to eat, he couldn't make it.

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Noodles are called the first of the four special snacks in Hanzhong. It is made by soaking rice (flour at first) in water for four hours, then pushing (or beating) it into rice slurry, steaming it into pancakes in a cage, cooling it in a ventilated place, smearing rapeseed oil and cutting it into thin strips, adding refined salt, rice vinegar, soy sauce, pepper, ginger juice, garlic paste, red pepper and other seasonings, and mixing well. It can also be served with shredded radish bean sprouts, which look white and red, or with spinach with white and green. It tastes slightly spicy and salty, sour and delicious. Since ancient times, Hanzhong people have used dough to entertain relatives and friends.

Hanzhong rice noodles are also called cold rice noodles, which have different names according to different raw materials. Rice noodles made of (rice) are called rice noodles, and gluten noodles made of flour are called gluten noodles, which can be divided into Hanzhong noodles and Qin Zhen noodles according to taste. Because Hanzhong rice noodles are tender and delicious than Qin Zhen rice noodles. The quality of flour stored for a long time is better than that of freshly ground flour. There is a folk saying that "wheat eats old, rice eats new". So we must use new rice to make dough.