Ingredients: ginger, carrots or lotus root (cut into small dices, the smaller the better), or a mixture of the two, do not use potatoes (basically what is sold on the street now are made from potatoes). Accessories: chopped green onion, lean meat, broth, bean paste or "Wang Zhihe" dry yellow sauce (noodle sauce cannot be used).
The procedure for stir-frying spicy sauce: Pour in appropriate oil, heat it up, then add chopped green onion and lean meat to the pot. Then pour in the main ingredients and stir-fry while adding seasonings, salt, bean paste, and mixed seasonings. Stir-fry until cooked, add appropriate amount of broth, and stir-fry until slightly dry and no thick soup. Add appropriate amount of MSG, add a little chili powder according to your own taste, add chili powder and simmer for a while to make the chili pepper cooked, mix evenly. (When mixing the chili noodles, the pot should be kept away from the fire and no longer stir-fried.) Characteristics of Guokui: shaped like a chrysanthemum and evenly colored, with skin as thin as a paper bun and lots of fat. It can be broken into layers by hand and cut with a knife like suet. The more you chew, the more you chew, and the aftertaste is endless. It tastes crispy, smells good, is durable in storage, and has a long life. If you are wearing a Qianzhou pot helmet and are in the same car but sitting in a different seat, you will smell the steamed bun without seeing it. Qianzhou Guokui originated in Taipingling Village, Tiefo Township. From 624 to 705 AD, when the Qianling Mausoleum, the joint tomb of Tang Emperor Gaozong Li Zhi and Empress Wu Zetian, was built, due to the huge project and many migrant workers, it was difficult to cook and supervise the work. The soldiers used their helmets to bake steamed buns, hence the name. Since then, it has been improved many times to form food with unique flavor. The pot helmet is eight inches in diameter, six minutes thick, shaped like a chrysanthemum, with layers of flesh inside, and is delicious
Legend has it that when the Qianling Mausoleum was being built, thousands of people participated in the mausoleum construction project and lived in this village. In order to solve life's problems, he used his own helmet to bake bread. Everyone felt that this method was convenient to bake, and it spread widely. This is how most migrant workers make Guokui. The baked buns are delicious, durable and fragrant. This is the predecessor of Guokui. Later, with the improvement of people's material life, continuous improvement of technology and innovation of utensils in practice, the quality of pot helmets became better and better, and it became a traditional food among the people, which has been passed down to this day for a long time.
Production method: With the development of history, people have constantly summarized and improved the production of Qianzhou pot helmets. The original method of burning firewood in a small pot was changed to using coal to bake it in a griddle, and the original method of kneading the dough by hand was changed to using a wooden pole to press the dough. In this way, it is baked up and down, the temperature is high and the air is maintained, the fire color is even, and it is cooked enough to achieve the purpose of being able to be stored. Use a wooden pole to press the dough and knead it thoroughly, which can whiten the color of the steamed buns, make them rich in aroma and delicious. The specific method is: ten pounds of flour, four pounds of water (the water temperature should be controlled according to the season), five ounces of yeast dough in summer and seven ounces in spring. One pound in winter, 0.5 to 1 tael of alkaline noodles according to the season, add fermented flour, add alkaline noodles, knead into a dough, put it on the table and press it with a wooden pole while folding and pressing. During the pressing process, add 20% more flour. About a kilogram, press until the dough is glossy and moist, and the fermented dough is uniform. Divide it into small pieces weighing three to one kilogram. Then press and turn them one by one with a wooden pole to make chrysanthemums with a circle diameter of eight inches and a thickness of six cents. A round cake, baked with a griddle. The first step is to fire up and down. The heat should be small and steady. The main purpose is to add fire color to the waves produced by the steamed bun being pressed by the wooden pole, allowing the yeast dough to further ferment and finalize its shape, and then proceed to the second step. The second pan is a fire with one side, and the heat is relatively strong. Because the fire is strong, an iron ring can be placed inside the pan to place the buns in the air. It mainly plays a role in baking. The two pans need to be turned three to six times at a time, which takes about ten minutes. It can be baked in minutes. Qianxian noodles are made from high-quality fine powder, mixed with salt water to form a dough, and are repeatedly kneaded manually into large snake-like strips. They are pressed in a porcelain vat to "recuperate" for two hours, and then the large strips are divided into small strips and hung on bamboo poles. Brushed on the noodle frame. The noodles slowly adhere to each other, gradually changing from thick to silk, and are shaped like hair. They are left to dry in the sun, placed on a large rack, put on a chopping board, cut into eight-inch lengths, and tied into small handfuls with horsetail grass. The noodles are hand-made, thin, white, ribbed, light, and evenly threaded. Added with the soup, oil, and acetic acid during cooking, mince young leeks, cabbage hearts, and egg pancakes and put them in the soup to make them simmer. , aroma and taste are both good. Eat it after drinking to relieve hangover and stimulate appetite.
When eating noodles in sour soup, first cook the noodles in a pot, take them out with a spatula, put them in cold boiled water and chill them, then use chopsticks to scoop them into small handfuls and strain them on a grate. Pour the sour soup with water and eat.
It was almost dawn, and Chef Zhang hurriedly told his wife to prepare dry food for the escape. The wife went to serve the noodles and accidentally knocked over the jar. Suddenly, the little daughter had an idea in her mind. The emperor would eat delicacies from the sea every day, and his intestines and stomach would be full of fat. When he saw poultry, eggs, and fish, the meat would definitely make him feel greasy. Why don't I use our farmer's coarse grain buckwheat noodles and spread them into pancakes, then cut them into noodle shapes, put them in a bowl, and then. Add water to the pot, add broth and seasonings such as salt, vinegar, pepper, chili pepper, etc. After the soup is boiled, add coriander to make floats, pour the soup into the noodle bowl, it will taste soft and long. The emperor must like it. Thinking of this, I felt happy. I quickly grabbed the noodle bowl from my mother's hand and said, "Mom, don't be afraid. I will cook tomorrow's meal. I guarantee the emperor won't blame her." The next day, Chef Zhang did not let his youngest daughter take his place. Instead, he made the same recipe as his daughter said last night. Sure enough, the aroma filled the room after it was finished. The emperor ate one bowl and was sweating profusely. After swallowing two bowls, he felt tired and his stomach was open. After three bowls, he stretched his face and relaxed his eyebrows. After eating, the emperor immediately sent an order to the county magistrate to be promoted to a higher position.
Later, Chef Zhang opened a noodle shop in the county town. Because this kind of noodles was baked first and then cut, it was called "Pao Noodles".
From then on, people in Qianxian County would have a meal of baked noodles every New Year and festival; in Beishan District (especially around Fengyang Town), they regard it as a good dish for banquets.
Other snacks: Liangpi, spicy rice noodles, cold elbows, pulled noodles, shovel cakes, etc. are famous in the northwest town.