Qinzhen Rice Noodles

Qinzhen Rice Noodles

　　Qinzhen is a town in Chang’an County, not far from Xi'an, and its rice noodles also have a long history. The difference between Qinzhen rice noodles and Hanzhong rice noodles mainly lies in texture and seasoning, especially in the preparation of chili oil. Chili oil is the most crucial condiment in liangpi, and whether it tastes good largely depends on the chili and the chili oil. Qinzhen rice noodles are famous mainly because the making of their chili oil is very particular. The chili powder is placed in high-quality oil along with spices such as prickly ash and fennel, and simmered over low heat repeatedly. The more it is simmered, the spicier, the more fragrant, the redder, and the shinier the chili oil becomes. The people of Qinzhen claim that their method of making chili oil is one that others cannot replicate, which is why the taste of Qinzhen rice noodles is unmatched. At the same time, Qinzhen rice noodles are slightly firmer than those from Hanzhong, making them more suitable for young and middle-aged people. In Xi'an, there are many vendors selling Qinzhen rice noodles, ranging from small street stalls to larger shops. One Qinzhen Liangpi shop located near Nanshaomen has even opened several chain stores.

　　There are many Qinzhen noodle vendors, and their influence is significant throughout the Guanzhong region. A popular saying among locals goes, “Qianzhou’s guokui, Qishan’s noodles, and Qinzhen’s noodles wrap around Xi'an.” In terms of quality, the most well-known are “Pipuzi Zhaojia” under Yaowang Tower and “Tu Yanwa” outside the Chenghuang Temple, both of which have a history of over a hundred years. Today, under the guidance of the third-generation inheritor, 80-year-old Mr. Zhao Kekuan, “Pipuzi Zhaojia” continues the business traditions of its predecessors, carefully selecting main ingredients and using refined seasonings. The vegetable garnishes are blanched in water, and vinegar is diluted before use to prevent the noodles from breaking. In Qinzhen, rice noodles are considered a premium dish for entertaining guests. Not only do passing merchants enjoy them on the spot, but many also wrap some in lotus leaves to take back for relatives, friends, or family to share. Now, there are over a hundred shops selling Qinzhen noodles in Xi'an, and one that has developed a chain model is “Xue Changli Rice Noodles Shop.” Additionally, a considerable number of people from Hu County and Qinzhen have opened small rice noodle shops in Shenzhen, Hainan, Beijing, and Shanghai.

　　Preparation: Wash the rice clean with water, place it in a ceramic jar, and soak it in cold water for two days. Then scoop it into a stone mill and slowly grind it into a rice slurry with added water. Stir in refined salt, then scald with boiling water, and add cold water to create a thick rice slurry. Rinse the mung bean sprouts clean and blanch them in boiling water until ready to use.

　　Spread the thick rice slurry evenly on a steamer lined with clean, damp cloth. Steam over high heat for about 10 minutes until cooked. Remove, let cool, spread a little cooked rapeseed oil on each sheet, stack them up, and then cut into thin strips using a special noodle-cutting knife that is about 40 cm long and weighs around 5 kilograms.

　　When eating, mix according to your preference, adding mung bean sprouts, refined salt, sesame paste, vinegar, garlic water, and chili oil for a unique flavor.

　　Characteristics: Chewy, thin, fine, and soft, with a smooth texture, easy to digest, delicious taste, and a perfect summer dish.