In the streets and alleys of Shaanxi

It is no exaggeration to say that there are more noodle restaurants than restaurants.

The variety and meticulous division of Shaanxi noodles are jaw-dropping.

There is a saying that if you come to Shaanxi to eat noodles, even if you have a bowl every day for two months, you can't bring the same kind.

Biangbiang noodles, minced meat noodles, oil sprinkled noodles ...

Noodles in soup, mixed noodles, wide noodles, fine noodles ...

All kinds, countless.

So whose noodle is the best in Shaanxi?

After difficult identification, this 10 plane may be the most classic. ...

Each has its own characteristics, and the pasta kingdom really didn't run away.

Noodles with minced meat are one of the most addictive noodles in Shaanxi, and they are also the most inclusive noodles.

It has a long history. Legend has it that it began in Shang and Zhou Dynasties and was very famous in Qing Dynasty.

There is also a story about minced meat noodles.

According to legend, Zhou Wenwang grew up without parents and was raised by his brother and sister-in-law. Later, on an expedition, Zhou Wenwang got wet on the road and occasionally got typhoid fever. After taking medicine for several days, he is still ill in bed. Zhou's sister-in-law cooked him a bowl of hot handmade noodles, which soon recovered, so in order to thank and commemorate her sister-in-law, she called this kind of noodles "Sister-in-law noodles" with the meaning of minced meat, and people took it over over time.

Authentic minced meat noodles should be thin, tough and shiny, and the soup should be fried, thin and fluffy, which smells fragrant and tastes sour and spicy. ...

Put a chopstick on it and send it to your mouth. Noodles are flexible, smooth, fragrant and delicious, and can be eaten in one bite.

In addition to this kind of noodles, there is also a kind of biangbiang noodles with a very complicated name in Shaanxi, which has captured many stomachs that eat food.

Biangbiang noodles are also called belt noodles.

Why are good noodles also called "noodles"?

This kind of face is very wide and looks like a person's belt, hence the name.

Another name, biang biang Noodles, is because this kind of noodles is made of hard dough and rolled into thick noodles. Then, both ends of the noodles are grasped with both hands, and the noodles are slammed on the chopping board, making a "Biang Biang" sound.

This kind of noodles is called biangbiang noodles or trouser pocket noodles.

Not only is it called "strange", but the selling method is also very strange.

Unlike other noodles sold by bowl or by catty, biangbiang noodles are sold by root.

This kind of noodles is two or three inches wide and more than two feet long. Sometimes as thick as a coin, sometimes as thin as a cicada. Even if you count the finest noodles, the dried noodles are only three or four.

Biangbiang noodles look hard, but they are slippery and soft and have a strong taste.

Noodles are like trouser pockets, and peppers are the main course.

Wide and long noodles with marinade, pepper, vegetables, etc. It is delicious and full of fragrance, and at the same time it can show the simple and generous character of Qin people.

Roll the noodles wide and thick and cook them in a pot.

Take it out and sprinkle with chopped green onion, pepper powder, shredded pork, salt, peanuts and other ingredients.

Sprinkle a layer of Chili noodles and pour a spoonful of hot peanut oil.

With the collision of hot oil with Chili noodles, noodles and ingredients, there was a loud noise.

Noodles are spicy and elastic. ...

The essence of oil-sprinkled noodles lies in the temperature of oil and the delicacy of pepper.

It seems simple, but if it is not from Shaanxi, it really won't taste like this.

Soaking in water is a famous snack of Han nationality in Shaanxi.

It is famous for its white flour and fine flour, spicy garlic and noodle soup in different pots.

When eating, take the noodles out of the big bowl and put them in the bowl with soup.

Let the noodles soak in the soup and then take a bite. The more you chew, the more fragrant it is.

Dipping in water is also seasonal. ...

In summer, dipping fresh vegetables in cold soup is an excellent food for heatstroke prevention.

Dip in hot soup in winter, with eggs, pepper oil, ginger and garlic. It is a good dish to keep warm and keep out the cold.

Lehe has a history of thousands of years, with exquisite materials and excellent flavor.

The original noodles were mainly buckwheat noodles.

Mix with cooked mutton, fennel, star anise, pepper and chopped green onion. Make a delicious mutton soup.

Put the stirred noodles into the special bed of Lehe.

After the noodles are extruded into strips, they are directly boiled in a boiling pot, poured with mutton soup and served with vegetables.

Light brown noodles are in rich mutton soup, and finely chopped garlic sprouts float on the noodle soup.

Especially tempting.

—06— Spinach noodles

Spinach noodles, as the name implies, are noodles made of spinach juice and noodles.

A bowl of authentic spinach noodles, green in color, smooth after entering.

Authentic spinach noodles are among all kinds of noodles in Shaanxi.

Not only is the color unique, but its high nutritional value also kills other kinds of noodles.

Flag flower noodles are commonly known as noodle soup, and can also be called "exotic noodles".

After the noodles are cooked, add frangipani, chopped green onion, kelp, daylily, etc.

Noodles and ingredients are cut into diamonds or triangles.

Falling like a flag on noodle soup,

"Provoke like a flag, put down like a flower", hence the name flag flower face.

Qihua noodles taste sour and fragrant, and it's boring.

I am lucky to be in Xi 'an, so I might as well have a taste.

Just roll out the donkey's hoof surface with a rolling pin.

Cut into noodles at will and cook directly in the pot.

The cooked noodles are shaped a bit like donkey hooves.

Therefore, it is directly called "donkey hoof surface".

In fact, the donkey's hoof surface is more like a "lazy face" because the method is more casual.

If you want to be lazy to the end, you can also make a pot of jiaozi in advance.

You only need to roll the dough when you eat it, and you don't need to make buns.

When the noodles are ripe, dig a spoonful of minced meat and mix it with the donkey's hoof.

Simple and convenient noodles are chewy, and the taste and taste are not disappointing at all.

A knot in one's heart noodles are not pasta like a knot in one's heart, but slender and flexible noodles placed in a bowl, similar to girls' hair. Because Shaanxi dialect describes a lump of things intertwined, it is called "a knot", so this kind of noodles is called ternary knot noodles.

The noodles with three kinds of pimples are soft and smooth in taste,

Saozi is oily but not greasy, and the topping is sour and fragrant.

When it comes to bacon, people immediately think of the crispness and deliciousness of bacon with steamed buns.

However, Shaanxi people also combine this kind of bacon with noodles, giving it new vitality.

Authentic bacon noodles pay attention to bacon fat but not greasy, with fragrant skin and rotten meat.

Cook the dough, take it out and put it in a bowl, add bacon and broth, and add some leeks to refresh yourself.

That smell is really mouth-watering

Shaanxi is the "kingdom of pasta", which has its own characteristics in terms of hardness, shape and topping. Even local people in Shaanxi can hardly eat all the noodles, such as starch noodles, Huxian noodle soup, hua county potato noodles, court jar noodles, grange mutton noodles and so on, in addition to the above-mentioned 10. Shaanxi people love noodles and can make all kinds of noodles.