Qishan noodles with minced meat has a history of 3 years, which first started 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.
2 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.
3 Abalone wing noodles
Abalone wing powder and eggs are dissolved in the noodles, and the noodles are transparent, stiff and nutritious.
4 bang (sound) bang (sound) surface
bang (sound) Bang (sound) surface has been circulated for thousands of years and enjoys 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.
5 Huxian noodle soup
is a bit 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".
6 garlic noodles
a small bowl of dried Chili noodles, chopped garlic cloves, and boiled oil are poured on it. With a creak, the golden oil layer slowly covers the Chili noodles, and oil bubbles float on the edge of the bowl. Then, some old vinegar and a little salt are added, and the wide noodles are taken out and poured into a large bowl. Add vegetables to make a bowl of garlic noodles dipped in garlic soup, which is hot and sour.
7 huaxian potato noodle
originated from a folk pasta in huaxian county.
8 buckwheat noodles
One of the famous snacks in Shaanxi, it has a history of 6 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.
9 Guanzhong cold noodle
It is tasty, refreshing and tasty, and the noodles are strong, so it is a good summer product.
1 Lantian noodles
is a kind of flavor pasta with exquisite materials and unique features, which has 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.
11 Palace Pot Noodles
Pot noodles, also known as Shoumian, are said to be court banquets in the Tang Dynasty and 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 grange 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 in soup. Pure mutton soup, authentic grange handmade noodles, hot air, aroma, spicy gas.
13 Hancheng mutton paste
pays attention to the original juice and 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 Spring Festival noodles with minced meat
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, and it is 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 Spilled Noodles
Thick and wide noodles rolled by hand are cooked in boiling water, first served with chopped green onion, shredded pork, pepper powder, salt and other ingredients, and then sprinkled with a thick layer of pepper noodles. Almost a spoonful of peanut oil is scooped out from a boiling oil pan and poured on the pepper 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, and pour them on the cooked noodles. They are red, juicy and delicious.
2 Sour noodle soup
is also called "slender noodle", which is characterized by "thin, light, fried, thin, pungent, sour and fragrant". Soft and chewy, tangy, delicate and unique.
21 Daoxiao Noodles
The noodles 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 Xifu dry mixed noodles
Put the noodles in a boiling water pot, heat them, take them out, use good soy sauce, add lard, and mix them with seasonings such as vinegar and peanut butter instead of soup. Features: spicy and delicious.
23 big knife face in Hancheng
The big knife face is all in technology. When cutting, the traditional big knife is used, and the right hand holds the knife, and the left hand presses the face while lifting it. The case rings with the knife, and the knife moves at will, and the face is kneaded into flocs, pressed by wooden poles, made into hard blocks, rolled to a thickness of one millimeter, and folded into a semicircle. Cut the noodles as thin as silk, boil the water and cook them in two rolls.
24 Emerald noodles
are spinach noodles, and the green noodles are supplemented with colorful "toppings" such as shredded bamboo shoots, shredded chicken, ham and vegetables, which are colorful and delicious.
25 noodles with soy sauce
noodles with soy sauce 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 vegetable noodles
Vegetable 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 pour soup noodles in Ganxian County
Under the front pot, mix soup 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 3 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.
3 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.
31 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
Eight kinds of vegetables and meat are made into SAO Zi, including tofu, carrots, white radish, walnuts, peanuts, lotus seeds, etc., and cooked with the noodles.
33 baogusan noodles
Add the noodles with the width of leek leaves and the length of 1cm into the porridge, stir-fry the chopped green onion and mix with chili pepper, and don't put vinegar for the sake of authenticity.
34 mixed noodles in soup
soup and noodles are half each (dishes are generally tofu, red and white radish, yellow flowers, fungus, meat, leeks, tomatoes and spinach).
35 yaozhou dough
roll the dough to the thickness of dried noodles, cook it, put it in cold water, and roll it into a round ball with chopsticks, that is, make dough. Add the soup, Chili oil and garlic to serve.
36 noodles
thin noodles, put salt, soy sauce and vinegar in the bowl, then scoop in noodles and put a little green vegetables on it.
37 Yaozhou Mushroom Wowo Noodle
Add eggs and good noodles, cut them into strips the thickness of chopsticks, then cut them into cubes, and lift the cubes into a nest shape with chopsticks. The raw materials include mushrooms, walnuts, sea cucumbers and squid.
38 noodles
Roll out the noodles and cut the leek leaves with a width of 1 cm; Stir-fry spinach, tofu and garlic seedlings, and pour them into the pot with good noodles.
39 Yaozhou salty noodle soup
Noodles are mixed with oil, and various seasonings such as salt and chili pepper are put into a soup pot, and boiled to melt. When eating, pour the soup on the noodles, add onion, ginger and shredded tofu.
4 Hanzhong bangmian
Hanzhong flavor food, which is made by cutting very thin noodles into noodles with a width of 1-3cm. Add soy sauce, vinegar, salt, Chili oil, pepper and chopped green onion to the soup, and finally add a little lard.
41 Heyang Page
The production page is the same as pancake. When eating, add salt, spiced powder, vinegar, spicy oil, leek and garlic sprout, and pour in cooked lard.
42 Hericium erinaceus noodles
Tear the noodles into strips the size of little fingers, and pull them into triangular dough pieces, which are shaped like Hericium erinaceus.
43 chop buckwheat noodles with fixed edges
Make buckwheat flour into dough, roll it into pancakes, chop it into 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
dough the flour with pig blood, spread a layer of lard on the rolled noodles, fold them, cut them into thin strips, steam them, chop the minced meat (diced pork, spinach, tofu and ginger) and mix them in.
45 Royal Noodles in Binzhou
The local flavor of Binzhou, also known as "Jade Noodles", is famous for its bright color like jade. It is a special flour food different from cold rice noodles.
46 Chengcheng hand-torn 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 slurry surface
Take the slurry as soup and miscellaneous grains as noodles. First, cook the hand-rolled long noodles, soak them in cold boiled 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 faces 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
One pot of soup, one 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.
the tooth surface of p>5 Dali furnace
is named because it looks like a furnace. There are 21 kinds of raw materials, such as flour, pork belly, bamboo shoots and fried tofu. After the processes of kneading dough, making the tooth surface of the furnace, making brine and 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.