The practice is different in different parts of the country. Which of the following foods have you eaten? 0 1 Qishan noodles with minced meat Qishan noodles with minced meat has 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 boiling soup and pouring noodles. Qishan noodles with minced meat are famous for their thin, flat, light, sour, spicy, fragrant, fried, thin and fragrant characteristics. The surface of Yangling dipped in water is white, thin, slippery, oily and spicy, and the noodle soup is put into a pot. The more you chew, the more fragrant it is. Yangling's instant noodles and soup are separate. When eating, he pulled the wide and long noodles from the big bowl into the soup in the bowl, and then bit by bit. Abalone wing powder and eggs are dissolved in abalone wing surface, which is transparent, stiff and nutritious. 04 biang (sound) biang (sound) biang (sound) biang (sound) biang (sound) has been circulating for thousands of years and enjoys a long reputation. Noodles are "thick, light and fragrant". Diced meat or sliced meat, pepper, bamboo shoots and melon slices are fried together with noodles in a wok, which is a special snack with all colors, flavors and shapes, and is a very authentic Qin flavor. Huxian noodle soup is a bit like crossing a bridge. The most important thing is that bowl of old soup, the older the better. Black and soy sauce, covered with chopped leek leaves. When eating, put a small piece of noodles in the soup, put it on the table, and then eat it, hence the name "noodle soup". Dip a small bowl of dried Chili noodles in garlic, cut garlic cloves and pour in boiling oil. With a creak, the golden oil layer slowly covered the Chili noodles, and oil bubbles floated on the edge of the bowl. Then add some mature vinegar and a little salt, take out the wide noodles and pour them into a big bowl. Add vegetables to make a bowl of garlic noodles, with garlic soup, hot and sour. Hua county potato flour originated from a folk pasta in hua county. 08 buckwheat noodles, one of the famous snacks in Shaanxi, has a history of 600 years. Especially in northern Shaanxi, the white buckwheat noodles at the entrance of Hancheng and xi 'an schools are the most famous. When making, fresh buckwheat is selected for cooking, which is usually cold or hot with mutton and minced meat. It is characterized by fragrance, good taste, red stripes and tough tendons. Guanzhong cold noodles are delicious, refreshing and delicious, and the noodles are strong, which is a good summer product. 10 Lantian noodle is a unique flavor pasta with a history of thousands of years. At first, mutton soup boiled with buckwheat noodles and cooked mutton, chopped green onion, fennel, star anise, pepper and pepper was fragrant but not greasy and delicious. 1 1 Palace Pot Noodles Pot Noodles, also called Shoumian, are said to be court banquets in the Tang Dynasty, specially made for the emperor and Yang Guifei. The ingredients are cut, ground, filtered, roasted, fried and exploded. The noodles are bright, the fragrance is mellow, and the gluten soup is thick, not fishy or greasy. 12 Farm Mutton Noodles Mutton noodles are a major dietary feature of the farm. Going to grange without mutton instant noodles is just like going to Xi 'an without mutton instant buns. Pure mutton soup, authentic grange handmade noodles, hot, fragrant and spicy. 13 Hancheng mutton sauce pays attention to the original juice and soup. Stir-fry garlic slices, Chili noodles and coriander first, then put mutton slices and broth. Finally, add shredded bread, drizzle with Chili oil before cooking, and then cook with balsamic vinegar. A little, very chewy. 14 Liquan Baked Noodles is 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. This is called "Meng". Then add seasoning and you can eat it. The seasoning is unique. Mix Chili noodles with fine lard, add chopped green onion, leek leaves, salt and local vinegar. It can be eaten with soup or dry. 15 Spring Festival noodles with minced meat, a unique Spring Festival food in Shaanxi. 16 Braised pork spinach noodles Add stew to spinach noodles, which is unique. 17 Lamian Noodles is a traditional pasta snack in Guanzhong area, one of the eight eccentrics in Shaanxi, which is as wide as a belt. Stir with hot oil and you can eat it. Its characteristics are harmonious color, smooth and flexible, elegant and fragrant. 18 the thick and wide oil-sprinkled noodles are rolled by hand and boiled in boiling water. First, the ingredients such as chopped green onion, shredded pork, pepper powder and salt are added, and then a thick layer of pepper noodles is sprinkled. Almost a spoonful of peanut oil is scooped in the boiling oil pan and poured on the pepper noodles and noodles at once. After the noodles are scalded with oil, the skin is brown, spicy, crispy and elastic. 19 tomatoes and eggs are fried and poured on the cooked noodles. They are red and the juice is delicious. Sour soup noodles, also known as "slender noodles", are thin, light, fried, thin, fragrant, sour, spicy and fragrant. Soft and chewy, tangy, delicate and unique. 2 1 Daoxiao Noodles, Daoxiao Noodles, with moderate thickness and thin edges. Shaped like willow leaves, the entrance is slippery with internal ribs, soft but not sticky, and the more you chew, the more fragrant it is, which is deeply loved by pasta lovers. 22 Xifu dry mixed noodles Put the noodles in the boiling water pot and take them out. Use good soy sauce, add lard, and mix with vinegar, peanut butter and other seasonings instead of making soup. Features: spicy and delicious. 23 Hancheng's broadsword face is all technology. With a traditional broadsword. When cutting, hold the knife in your right hand and press your face with your left hand. The case rang with the knife, and the knife moved casually. The dough was kneaded into flocs, pressed with wooden poles, pressed into lumps, rolled into millimeters thick and folded into a semicircle. Slice the noodles as thin as silk, boil the water and cook two rolls. Emerald noodles are spinach noodles, and the green noodles are supplemented by colorful "toppings" such as shredded bamboo shoots, shredded chicken, ham and vegetables. They are colorful and delicious. 25 Fish Noodles Fish noodles are common popular pasta in the north. They are pressed into long pieces a foot wide with a barbell, stacked and cut into thin strips with a knife. After cooking, add fried shrimp, fish fillets and fried gluten. The 26 disk surface is an authentic "plain surface". After the noodles are cooked, cook them in supercooled water, drain the water, mix well with proper amount of cooked oil, put them on a large plate, mix with seasonal vegetables and add various seasonings. 27 Dry and fresh, pour the noodle soup under the front pot and adjust the soup in the back pot. Cold water with ice makes it brighter and thicker and tastes better. Then add the cooked minced meat soup. Longxu Noodles Longxu Noodles is one of the varieties of traditional banquets and cakes with a history of more than 300 years. The face is as thin as hair, and it looks like a tangled dragon beard, hence the name Longxu Noodles. Huimian Noodles Huimian Noodles is characterized by big bowl, gluten, rotten meat, mellow soup and delicious taste, and mutton Huimian Noodles is the most authentic. Stir-fried noodles are made of lean meat, winter bamboo shoots and mushrooms, shredded and fried, and fried in fine handmade noodles, which has a unique flavor. 3 1 flag flower face "flag flower face" is also called "odd flower face". Because the color looks like flowers instead of flowers, it is called "wonderful flowers"; There is also "seven-flowered noodles", which is called "flag-flowered noodles" because the plumeria and chopped green onion used in it are cut into parallelograms or triangles like flags. Laba noodles are made of eight kinds of vegetables and meat, including tofu, carrots, white radish, walnuts, peanuts and lotus seeds. Cook with noodles. 33. Thin-packed rice noodle porridge. Add noodles with the width and length of leek leaves 10 cm, stir-fry chopped green onion, and add pepper. Don't put vinegar for the sake of authenticity. Noodles soup and noodle soup (dishes are generally: tofu, red and white radish, yellow flowers, fungus, meat, leeks, tomatoes, spinach). 35 Yaozhou Noodle Roll noodles into the thickness of dried noodles, cook them in cold water, and roll them into balls with chopsticks to make dough. Add soup, Chili oil and garlic and serve. 36 thin "head noodles", put salt, soy sauce and vinegar in the bowl, then fish it in the noodles and put a little green vegetables on it. Add eggs and good noodles to Yaozhou mushroom nest, cut them into strips the thickness of chopsticks, then cut them into squares, and lift the squares into nests with chopsticks. The raw materials are mushrooms, walnuts, sea cucumbers and squid. 38. Rolling noodles, the width of leek leaves is 10 cm long; Stir-fry spinach, tofu and garlic sprouts, and pour them into the pot with good noodles. 39 Yaozhou salty noodle soup is mixed with oil, and all kinds of seasonings, such as salt and pepper, are put into the soup pot to boil. When eating, pour the soup on the noodles, add onion, ginger and shredded tofu. 40 Hanzhong Bangmian Hanzhong flavor food, cut very fine noodles into 1-3 cm wide noodles. Add soy sauce, vinegar, salt, Chili oil, pepper and chopped green onion to the soup, and finally add a little lard. 4 1 heyang page is the same as pancakes. When eating, add salt, spiced powder, vinegar, spicy oil, leeks and garlic sprouts, and pour cooked lard. Hericium erinaceus noodles are drawn into strips with thick little fingers and triangular patches, which are shaped like Hericium erinaceus. 43 Cut buckwheat noodles with fixed edges Make buckwheat noodles into dough, roll them into pancakes, cut them into long strips (crescent-shaped, about one foot long, with handles at both ends, operated by both hands) with a special chopping knife, and then pour the mutton soup in. Add pig blood to the dough flour of Linyou blood noodle, spread a layer of lard on the rolled noodle, fold it, cut it into thin strips, steam it, chop minced meat (diced pork, spinach, tofu and Jiang Mo) and mix it in. 45 Binzhou Royal Noodles Binzhou local flavor characteristics, also known as "jade noodles", are famous for their bright colors like jade. It is a kind of special pasta different from cold rice noodles. After 46% hand-torn noodles are mixed, they don't need to be rolled or cut. They are directly torn by hand, and then mixed with various soups and gluten. It tastes good. 47 Ankang miscellaneous grains take pulp as soup and miscellaneous grains as flour. First, cook the hand-rolled long noodles, soak them in cold water, put them in a bowl, pour chopped green onion and pepper water, mix with Chili oil and sprinkle with coriander powder. All sides of the 48-bit cutter face are cooked at the same time, so they are the same. The flour used is new wheat flour, so it has a strong wheat flavor. 49 Fufeng mouth pot soup, a pot of noodles. The soup is chopped green onion, egg, bean skin, kelp, coriander and mushroom soup. Noodles are smooth, poured with steaming soup, and then poured into the pot for heating, so they are called saliva noodles. The tooth surface of 50 Dali furnace is named because it looks like a furnace. The raw materials are 265,438+0 kinds of flour, pork belly, bamboo shoots, fried tofu and so on. After the procedures of kneading dough, making oven tooth noodles, making brine, cooking and seasoning, it can be said that the materials are strict, the ingredients are diverse, the technology is fine, the noodles are flexible and smooth, and jiaozi is spicy and appetizing.