The practices across the country are different. 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 usually 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.
26 Cai noodles
Dish noodles are authentic "vegetarian noodles". After the noodles are cooked, they are boiled in supercooled water, drained, mixed well with appropriate amount of cooked oil, placed on a large plate, mixed with seasonal vegetables and supplemented with various seasonings.
27 Ganxian Jiaotang noodles
Under the front pot, the soup is mixed in the back pot. Ice in cold water makes it brighter and stronger, and tastes better. Then add the boiled soup with minced meat.
28 Longxu Noodles
Longxu Noodles is one of the varieties of traditional banquet and pastry, which has a history of more than 300 years. The face is as thin as a hair, and it is like a intertwined dragon beard, hence the name Longxu Noodles.
29 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.
30 fried noodles
With lean meat, winter bamboo shoots and mushrooms as ingredients, it is shredded and fried, and then it is fried with the first-class handmade noodles, which has a unique taste.
3 1 flag flower noodles
"Flag flower noodles" are also called "odd flower noodles". Because the colorful faces are like flowers instead of flowers, they are called "exotic flowers"; There are also "seven-flowered noodles", which are named "flag-flowered noodles" because the plumeria and chopped green onion used in it are all cut into parallelogram or triangle like small flags.
32 Laba noodles
Made of eight kinds of vegetables and meat, including tofu, carrots, white radish, walnuts, peanuts, lotus seeds, etc., cooked with noodles.
33 baogusan noodles
Add the noodles with the width and length of leek leaves10cm into the thin-wrapped cereal porridge, stir-fry the chopped green onion and adjust the chili pepper, and don't put vinegar for the sake of authenticity.
34 noodles in soup
50% soup and 50% noodles (usually: tofu, red and white radish, yellow flower, fungus, meat, leek, tomato and spinach).
35 yaozhou dough drop soup noodles
Roll the noodles to the thickness of dried noodles, cook them in cold water, and roll them into a round ball shape with chopsticks, that is, make them into pimples. Add the soup, Chili oil and garlic to serve.
36 baotou noodles
Thin "noodle", put salt, soy sauce and vinegar in the bowl, then fish in noodles and put a little green vegetables on it.
37 Yaozhou Mushroom Wowo Noodles
Cut the noodles with eggs into strips the thickness of chopsticks, then cut into cubes, and lift the cubes into a nest shape with chopsticks. The raw materials include mushrooms, walnuts, sea cucumbers and squid.
38 Qiu noodles
Roll out the noodles, cut the leek leaves wide and long10cm; Stir-fry spinach, tofu and garlic seedlings, and pour them into the pot with good noodles.
39 yaozhou salty soup noodles
Mix the noodles with oil, and all kinds of seasonings such as salt and chili pepper, put them into a soup pot, and boil them. When eating, pour the soup on the noodles, add onion, ginger and shredded tofu.
40 Hanzhong bangmian
Hanzhong flavor food, very thin noodles are cut 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
The production page is the same as that of pancakes. When eating, add salt, spiced powder, vinegar, spicy oil, leeks and garlic sprouts, and pour in cooked lard.
42 Houtou noodles
Tear the noodles into strips the size of a little finger, and pull them into triangular pieces shaped like a monkey head.
43 Dingbian Qiaoduo Noodles
Make buckwheat flour into dough, roll it into pancakes, chop it into long strips with a special chopping knife (crescent-shaped, about one foot long, with handles at both ends, operated by both hands), and then pour the mutton soup in.
44 linyou blood noodles
Make dough with pig blood, spread a layer of lard on the rolled noodles, fold, cut into thin strips, steam, chop minced meat (diced pork, spinach, tofu, ginger) and mix in.
45 Binzhou Yu noodles
Binzhou local flavor characteristics, also known as "jade noodles", are famous for their bright colors like jade. It is a special flour food different from cold rice noodles.
46 Chengcheng hand-pulled noodles
After the noodles are mixed, you don't have to roll or cut them, just tear them by hand, and then mix them with various soups and gluten, which makes them taste good.
47 Ankang miscellaneous grains Jiangshui noodles
Take the slurry as the soup and miscellaneous grains as the noodles. First, cook the hand-rolled long noodles, soak them in cold water, put them into a bowl, pour the oiled chopped green onion and pepper water, add Chili oil and sprinkle with coriander powder.
48 cutter face
All the noodles are cooked at the same time, so they are the same. The flour used uses new wheat flour, so it has a strong wheat flavor.
49 Fufeng saliva water surface
A pot of soup, a pot of noodles. The soup is chopped green onion, egg, bean skin, kelp, coriander and mushroom soup. The noodles are thin and smooth, poured with steaming decoction, and then poured into the pot for heating, so it is called saliva surface.
Tooth surface of 50 Dali furnace
Named for its furnace-like shape, the raw materials are 2/kloc-0 kinds of flour, pork belly, bamboo shoots, fried tofu, etc. After the procedures of kneading dough, making furnace teeth, making brine, cooking and seasoning, it can be said that the materials are strictly selected, the ingredients are diverse, the technology is fine, the noodles are flexible and smooth, and the dumplings are spicy and attractive.