1. Qishan minced meat noodles:

Qishan minced meat noodles have the characteristics of "white, fine, smooth, oily, sour and spicy". Noodles are slender, uniform in thickness, fresh and fragrant in minced meat, floating in red oil, sour and hot in soup, tough and refreshing.

2. Guanzhong oil spill noodles:

Oil-sprinkled noodles are the most common way to eat in Guanzhong area. Hot oil is the best way to stimulate flavor, but only when lasagna or coarse noodles are used to make oil-sprinkled noodles. Daoxiao Noodles oil spill noodles are the most common, followed by oil spill noodles, which are rare.

3.Xi bacon pulled noodles:

In Xi 'an, besides selling meat cakes, another kind of pasta is bacon Lamian Noodles, which is a perfect combination of Lamian Noodles and meat cakes.

4. Xianyang biangbiang face:

Biangbiang noodles originated in Xianyang, and there is a song that can prove it: "A little fly to the sky, the Yellow River bends twice, the words are wide open and the words move forward;" You twist, I twist; You grow, I grow; With Ma Wang in the middle, I left a hook next to the word "moon" and then took a bus to Xianyang. "

5. The person in charge of Xianyang:

Chopsticks mix noodles just like fritters mix noodles. Sprinkle a handful of Chili noodles on the noodles the size of chopsticks, and then pour a spoonful of hot oil to make a sizzling sound. Chili noodles are brightly wrapped in noodles, and they are strong and dry when eaten in one bite.

6. Xianyang Huitong:

Xianyang Huitong Night Market is about the most special night market in China. Dozens of stalls in the night market sell a noodle-Huitong Noodle.

7. Yangling dipped in water:

The characteristics of Yangling's dip water surface are "white, thin, slippery, oily and spicy, and the noodle soup is packed in a pot, and the more you chew it, the more fragrant it is".

Yangling's noodles dipped in water are wider than Xi 'an's belt surface and Xianyang's BB surface, and the crack of the chef's noodles is deafening. This is definitely the most domineering noodle dipped in water in China. Generally, girls are full after eating two, and those who can eat three are all women.

8. The martial arts flag painted face:

Wugong flag flower noodles are named "flag flower noodles" because of the egg skin, chopped green onion, kelp silk, day lily and so on. Are cut into parallel quadrilateral lines or triangles like flags.

9. Ternary pimple noodles:

Dough noodles are commonly known as "eat three times at a time". There are three ingredients: sour soup, minced meat and pungent oil, which can be eaten alone. If you are too troublesome, you can directly pour them into a bowl to become minced meat with sour soup noodles. The taste is really good, but the amount is too small.

10. Liquan flipping noodles:

Baked noodles are called the oldest instant noodles in China, similar to pancakes. They are chopped up and served with hot soup and minced meat. They taste like shredded red sesame seed cake and shredded beef soup in Luoyang. They shouldn't be soaked for a long time, but they have a unique taste. The soup baked on noodles is a bright spot, salty and fragrant, but the pepper is not spicy. Baked noodles contain almost no water and have a long storage time.

1 1. liquancuo:

Beipai vermicelli is the intangible cultural heritage of Liquan. The so-called flour noodles are very fine handmade noodles cut with a big knife. It is also called pimple noodles in Sanyuan, which is a test of fencing. There are not many people who can do it now. Beipai noodles taste like Huayin Daoxiao Noodles, and the soup looks like roasted noodles, but the soup is sour. Noodles are much stronger than roasted noodles, but I personally prefer salty and fragrant roasted noodle soup.

12. Huayin broadsword face:

The big knife surface is a traditional printed surface, which is made like bamboo silk surface. They are first pressed with a big stick, then rolled flat with two rolling pins, and finally cut into leek leaves with a big straw cutter, so they are called big knife noodles. Sour soup Daoxiao Noodles looks like Lanzhou beef noodles. The noodles on the big knife face are very strong and cut neatly, which shows that the knife skill is good. A bowl of 5 yuan is sour and refreshing.

13. Nanqimian:

Noodles are common pasta in Shaanxi, which can be divided into wheat noodles and buckwheat noodles, and buckwheat noodles are more delicious than wheat noodles.

14. Sincerely hand Lamian Noodles

I think Lamian Noodles, Chengcheng's hand, is the hardest to do. The magic is that noodles are made without knives and rolling pins. After the chef completes the dough, he pulls out a noodle with the same width and thickness from the dough by hand. It is difficult to tear the dough without proper kneading. Because it is hand-made, it is named Hand Lamian Noodles.

15. Yaozhou salty noodle soup:

There is a saying in Yaozhou that "it's not Yaoxian if you don't eat salty noodle soup". If you don't add shredded tofu, the salty noodle soup looks like Lanzhou beef noodles. It tastes smooth and delicious, but the salty noodle soup is plain noodles, and only shredded tofu contains no meat.

16. Huxian noodle soup:

The eating method of Huxian noodle soup is similar to that of Yangling dipped in water. Noodles and soup are packaged separately, so they are named after the noodles swing back and forth in the soup.

The soul of noodle soup is soup, and there is a layer of diced leeks floating on it. Soup is broth, and it smells good. The light handmade noodles immediately react in the soup, which is very tasty.

17. Hanzhong gang noodles:

Xi 'an has a kind of delicious food called bangbangrou, which is smoked large intestine. Bangbangmian is a special noodle in Hanzhong, southern Shaanxi. The so-called stick noodles are named because they are often sold at night.

18. Extension of noodles:

In Yan 'an city, noodle restaurants with the words "original music and extension" can be seen everywhere, and the pastry is thicker and more chewy than Nanqilehe. Put some leeks, some coriander, sauerkraut, some pickled sauerkraut with the characteristics of northern Shaanxi, and some red onions in northern Shaanxi to ensure that you will have a good time.

19. Minjie in northern Shaanxi:

Minjie is a fine-grained pasta snack in Yulin, northern Shaanxi. The dough used to make joints is mixed noodles made of peas and wheat. Put the mixed dough on a special bonding bed with dense sieve holes, press it down with the palm of your hand to form an inch-long section and twist it.

20. Suide Shilipu mutton noodles:

Northern Shaanxi is rich in mutton noodles, but Silipu mutton noodles are the most famous. Four miles of mutton noodles must be Lamian Noodles. The mutton is selected from the fat and tender mountain mutton in northern Shaanxi, which is delicious and tender, and is the best in mutton.