Mashi Pao
Mashi Pao is a unique local snack from the Huayin area, comparable to Xi'an's Yangrou Paomo (lamb and bread soup). According to Meng Chuangrong, a renowned 70-year-old Mashi chef, in the 30th year of the Republic of China (1941), Ma Guohua, then Chief of the Shaanxi Provincial Police Bureau, returned to his hometown to run for a National Assembly representative and specifically came to enjoy Mashi with Xi Jun and others. The dish is meticulously prepared, rich in color and flavor. The surface of the bowl is topped with a layer of chili oil and aromatic oil beads that glisten like stars on a clouded sky or gems on brocade. Through the oily layer, jade-like tofu cubes, golden noodles, silver-white scallion segments, and saffron-yellow minced garlic peek through, while cubed guokui flatbread lies hidden underneath. The moment you lift the bowl to your nose, the fragrance wafts over you. (Huayin)
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