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Shaanxi local noodle daquan

Shaanxi's pasta is very famous all over the country. There are dozens of kinds of plain noodles, and the practices are not consistent. Which of the following have you eaten?

0 1 Qishan noodles with minced meat

Qishan noodles with minced meat have a history of 3000 years, which first began in the Zhou Dynasty. When it is made, it is made of big meat "SAO Zi" (that is, diced meat) with tofu, yellow flowers and fungus, and it is made by cooking soup and pouring noodles. Qishan noodles with minced meat are famous for their "thin, flat, light, sour, spicy, fragrant, fried, thin and delicious" characteristics.

02 Yangling dipped in water

The noodles are white, thin and smooth, oily and spicy, and the noodle soup is packed in pots. The more you chew, the more fragrant it is. Yangling's noodles dipped in the water are separated from the soup. When eating, he pulls the wide and long noodles from the big basin into the soup in the bowl, and then bites them bit by bit.

03 abalone wing noodles

Abalone wing powder and eggs are dissolved in the noodles, and the noodles are transparent, stiff and nutritious.

04 biang (sound) biang (sound) surface

Biang (sound) biang (sound) has been circulated for thousands of years and has a long reputation. Noodles are "strong, light and fragrant". Diced meat or sliced meat and chili pepper, sliced bamboo shoots and melons are stir-fried with noodles in a wok, which is a special snack with full color, fragrance, taste and shape, and is a very authentic flavor of Qin.

05 Huxian Baitang Noodles

Kind of like crossing the bridge rice noodles. The most important thing is that bowl of old soup, the older it is, the better. It is dark and soy sauce, and it is covered with chopped leek leaves. When eating, put a small piece of noodles in the soup, put it in a pendulum, and then eat it, hence the name "noodle soup".

06 suanzhan noodles

A small bowl of dried Chili noodles, chopped garlic cloves, and boiled oil are poured. With a creak, the golden oil layer slowly covers the Chili noodles, and oil bubbles float on the edge of the bowl. Then, add some old vinegar and a little salt, take out the wide noodles and pour them into a large bowl. Add vegetables to make a bowl of garlic noodles dipped in garlic soup, which is hot and sour.

07 huaxian potato noodles

A folk pasta originated from Huaxian County.

08 buckwheat noodles

One of the famous snacks in Shaanxi has a history of 600 years. Especially in northern Shaanxi, Hancheng, Xi 'an school gate white buckwheat noodles are the most famous. When making, fresh buckwheat is selected for cooking, which is generally eaten cold or hot with mutton and minced meat. It is characterized by delicate fragrance, good taste, red stripes and tough tendons.

09 Guanzhong cold noodles with sesame sauce

Multi-flavor harmony, refreshing and refreshing, noodles have strength, which is a good summer product.

10 Lantian noodles

It is a kind of flavor pasta with exquisite materials, unique features and a history of thousands of years. At first, the mutton soup made of buckwheat flour and cooked mutton, chopped green onion, fennel, star anise, pepper, pepper and so on was fragrant but not greasy and delicious.

1 1 Palace tank surface

Pot noodles, also known as longevity noodles, are said to be court banquets in the Tang Dynasty, specially made for the emperor and Yang Guifei. The ingredients are cut, ground, filtered, baked, fried and exploded. The face is bright, the smell is mellow, the gluten soup is thick, and it is not fishy or greasy.

12 Tianzhuang mutton noodles

Mutton noodles are a major dietary feature of grange. Going to grange without mutton noodles is like going to Xi 'an without mutton bread in soup. Pure mutton soup, authentic grange handmade noodles, hot air, aroma, spicy gas.

13 Hancheng mutton paste

Pay attention to the original juice soup. Stir-fry garlic slices, Chili noodles and coriander first, then add mutton slices and broth. Finally, add the shredded bread, pour Chili oil before taking out the pot, and then cook with balsamic vinegar. A little bit, very chewy.

14 Liquan Baked Noodles

Baked noodles are called the earliest convenience food in the world. Boil a pot of boiling water, put the noodles in a bowl and pour them with boiling water repeatedly, which is called "Meng". Then add seasoning, and you can eat it. The seasoning is unique. Use fine lard to mix Chili noodles, and add chopped green onion, leek leaves, salt and local vinegar. You can eat it with soup or dry.

15 noodles with minced meat during the Spring Festival

Shaanxi local unique Spring Festival food.

16 braised pork spinach noodles

Adding marinated meat to spinach noodles is unique.

17 pulled noodles

Pulled noodles is a traditional pasta snack in Guanzhong area, one of the eight eccentrics in Shaanxi, as wide as a belt. Stir it with hot oil and eat it. Its characteristics are harmonious color, smooth and flexible, elegant and fragrant.

18 oil sprinkled noodles

Hand-rolled thick and wide noodles, cooked in boiling water, first served with chopped green onion, shredded pork, pepper powder, salt and other ingredients, then sprinkled with a thick layer of Chili noodles, scooped out almost a spoonful of peanut oil in a boiling oil pan, and suddenly poured it on Chili noodles and noodles. After the noodles are scalded with oil, the skin is brown, and they are spicy, crispy and flexible when eaten.

19 tomato and egg noodles

Stir-fried tomatoes and eggs, poured on cooked noodles, red and juicy, delicious.

20 sour soup noodles

Also known as "slender noodles", it is characterized by "thin, shiny, fried, thin, pungent, sour and fragrant". Soft and chewy, tangy, delicate and unique.

2 1 Daoxiao Noodles

The leaves cut with a knife are thick in the middle and thin in the edge. Shaped like willow leaves, the entrance is slippery with internal tendons, soft but not sticky, and the more you chew, the more fragrant it is, which is very popular among pasta lovers.

22 Xifugan mixed noodles

Put the noodles in a boiling water pot and take them out. Use good soy sauce, add lard, and mix with seasonings such as vinegar and peanut butter instead of soup. Features: spicy and flavorful.

23 Hancheng Dadao noodles

The big knife face is all in technology, using the traditional broadsword. When cutting, the right hand holds the knife, and the left hand presses the face, while lifting and falling. When the case rings with the knife, the knife moves at will, and the face is rubbed into flocs, pressed by wooden poles, and pressed into hard blocks, rolled into a millimeter thickness and folded into a semicircle. Cut the noodles as thin as silk, boil the water and cook them in two rolls.

24 Emerald Noodles

That is, spinach noodles, green noodles supplemented by shredded bamboo shoots, shredded chicken, ham, vegetables and other color "topping", colorful and delicious.

25 Lao noodles

Fishing noodles are common popular pasta in the north. They are pressed into long, one-foot wide slices with a barbell, stacked and cut into thin strips with a knife. After cooking, it is supplemented with fried shrimp, sliced fish and fried gluten.