Dry state is formerly dry county. During the Tang dynasty, was named the state capital to set up here. In the "Book of Changes" Eight Diagrams, the northwest known as the "dry", and precisely position the dry county in the northwest of the ancient city of Xi'an, it was called "dry county." Here vast, fertile land, mild climate, the simple folk, rich, rich in wheat is the Guanzhong area of ​​the county. Thus, the people here are mostly wheat as the main food, and all kinds of tricks to make pasta, especially daguokui, well-known noodle.

- Dry County folk cuisine dry state daguokui -

Daguokui dry state has a long history, began in the Tang Dynasty 1,000 years ago. According to legend, when the construction of the Tang Emperor Li Zhi and Wu Zetian's burial tomb, the tomb site selected on the Mukden 6 km north of Liangshan County. This is because the direction "Eight Diagrams" in the "dry", built by the two pairs of hills called "Qianling." Mukden County was also later changed to a dry state, a dry county. Construction of Qianling, a huge project, collection of tens of thousands of migrant workers and overseer of the army. Requires a lot of meals per day, making it difficult to make out. So, porters will be pancakes with helmet in case of emergency, so bake a cake, the shape of the helmet, so called "long-standing issue." This daguokui abnormal scent, both anti-hunger, and waiting for a long does not sour, a popular migrant workers and the soldiers. Then through continuous improvement, more palatable. After the completion of Qianling Xiu, along with the construction of Qianling formed and developed "Guokui bun", because it has many unique advantages from generation to generation, continues to today.

- Dry County folk cuisine dry state daguokui -

Historical Origins of dry state daguokui

According to legend, when the construction of Qianling year (ie, Tang Gaozong and Empress Wu's burial tomb), mobilized a large number of artisans, porters, soldiers, food supply is not a problem, and some soldiers made with flour cake blanks, put the helmet in fire and the grilled food, crispy taste of this cake is not only, but also easy to store, is the use of local folk. Because the cake pan on behalf of the helmet is prepared, hence the name daguokui. Daguokui dry state is one of the unique flavor of traditional snacks Shaanxi, rounded appearance, steamed high and low pressure side of the corrugated strip into a radial, uniform color of the fire, the pattern looks like a Chrysanthemum. Its salient features are: heart thin edge thickness, surface swollen, steamed cakes dry flesh color-shaped appearance. Break apart by hand, distinct layers; knife cut, shaped like suet. The smell of incense, eat shortening, food for thought, anti-hunger, storability, easy to carry.

With the development of history, people make a dry state daguokui constantly sum up, continuous improvement. The original burn firewood in a small pot poker poker into a baking coal in the pan, and rub the surface of the original into a pressure surface with Mugang. This way the upper and lower baking, high temperature gas-uniform color of the fire, cooked enough to achieve the purpose of resistance stored. With mugang pressure surface, to rub the surface discharge, whitening can bun color, aroma, taste delicious.

Dry state pot method of making

Dry state daguokui production materials: dry state daguokui local wheat flour as the main raw material, and with spices, sesame seeds, cooking oil. Daguokui varieties of oil, spices and ordinary Guokui Guokui three. And its production process is divided into surface embryo system, three baking step. "Guokui dry state" as a special food in Shaanxi, has been included in "Chinese native Daquan," a book.

5000 grams of flour, 500 grams yeast surface, food base amount.

Add flour, yeast surface, food base, water, and into the hard dough, on the board side with mugang blank off, and gradually floured, exhaust pressure repeatedly until the surface is smooth. Then pick the dough into a block-wise transfer agent for mugang pressure, having a diameter of about 24 cm, 2 cm thick round bread blanks, into a griddle in poker, often branded inverted, to a uniform pale yellow baked, dough Serve when the micro-drum.

1. harder dough, the harder the better, the pressure bar to force uniform, smooth and uniform so that the dough;

2. When placed in an iron pan seared, to do the "three turn six turn", that is, to see the ground, turning frequently, frequently turn;

3. pot temperature should not be too hot.

Dry state daguokui features: light yellow color, thin and thick, the surface muster, steamed flesh crisp, distinct, mellow rich.