Cold rice noodles are traditional snacks in Shaanxi, Henan and Gansu. Some areas are called "Niangpi" because of the different pronunciations of dialects, with Shaanxi cold rice noodles as the example. The tastes are spicy, sweet and sour, spicy and so on. Cold rice noodles have a long history, which is said to have originated from the Qin Shihuang period and has a history of more than 2, years.
there are two kinds of cold rice noodles: rice skin and dough skin. Rice skin is steamed, cold rice noodles are steamed or rolled. Steaming is soft, rolling is soft. Qin Zhen's rice noodles and Xifu's hand-rolled noodles are the most famous. When eating, cool them and cut them into strips. Add the cooked mung bean sprouts, and add refined salt, sesame sauce, vinegar, garlic water, spices and Chili oil.
the origin of cold rice noodles
originated in the Qin Shihuang period. The place where cold rice noodles were produced was called Qin Dou Town, surrounded by 1, mu of rice fields, which was one of the granaries of the dynasty. But one year, after a long drought, there was no rain, and the fields were dry, and the rice was full of barnyard grass. What should I do?
A farmer named Xu Shier had a plan in mind. He mixed rice with water, ground it into rice flour, put it in a steamer, steamed it, then cut it into strips, named it rice dough, and sent it to Xianyang as tribute food. After eating it, Qin Shihuang thought it was delicious, so he ordered the dough in Qindu Town to be a tribute. In the future, he could only offer rice dough instead of rice.