Salt, ginger, big material package, chili, etc.; when the water rolls, a skein of noodles with a strainer, in the rolling broth repeatedly dipped, after the heat into the bowl, and then add the right amount of soup, seasoning oil splash hot pepper, stirring that is buckwheat noodles have a long history and reputation, Xi'an, northwest of the city walls, there is a place called the Church Gate, as the name implies, is probably the year of the Eight Banners soldiers, the Green Battalion soldiers drilled the place of martial arts. "Door" have not seen, but for quite some time, "teaching field system noodles, and good buckwheat dough rolled into a round bar into a round hole, press the wooden stick with a round stake extrusion, the surface from the small holes in the iron sheet was squeezed out, directly into the pot of boiling water, cooked, it becomes a long and thin smooth noodles.

The rest of the day free to change the way to get some snacks, like the old bowl of noodles, bean curd bubble, hour buns, pinpoint wonton ...... their best hand is mutton bashful dip buckwheat noodles cake. Because of greed, eat first, have seen them in the noodles, usually eat while doing, greedy noodles in the ancient north is also known as the "river leakage", is a long history and a distinctive flavor of the pasta, in the ancient book of the definition of the north of a buckwheat noodles made of food.

And the earliest appearance of noodles can be traced back to China's four major and noodles are not the same point is that the noodles are not cut out with a knife, the local people call this link pressure bed. A wooden frame like a thick wooden bench on a large iron pot, and then a funnel-shaped round hole against the pot, and good buckwheat kneaded into a ball stuffed into the round hole production, and now live well, most of the noodles changed to press with white flour.

But in Shaanxi, Shanxi, Hebei, Inner Mongolia and other places, people still like the noodles made of mixed grains, most of which use buckwheat production, the main importance of coarse grains is the health effects. In Shaanxi, many places also have noodles, northern Shaanxi has lamb noodles, sheep blood noodles, Guanzhong Chunhua noodles are very famous. Under the Lantian White Deer Plain, the cool-tuned buckwheat noodles simply can't get any better. Edible. Suitable for cold winter.

With mutton oil, mixed with salted flour sauce, mutton is put in last, stirring while frying, adding appropriate amount of refined salt and seasoning powder. Guanzhi people call this cooking method dry "Rang". This character "揽" should be the character for "fire", not "hand". The computerized Chinese character database will not accept such an unusual character.