Lamian Noodles is a traditional Han pasta in Shaanxi and Shanxi provinces. Lamian Noodles is mainly popular in Shaanxi, Shanxi, Huixian, Liangdang and Chengxian of Gansu. It has a history of 3000 years. Lamian Noodles, the Xifu in Baoji, is the most authentic and famous in China. The main raw materials are white flour, eggs, spinach, carrots, condiments and pickled seeds. When making, mix the flour with salt water, cover it with a wet cloth and leave it for more than 65,438+0 hours, then adjust it to a softer degree and roll it into a thick and wide dough. Then, take both ends in your hand and tear them into thin and complete dough, cook them in a boiling water pot, take them out, add seasoning and Chili powder, sprinkle them with hot oil and stir them to serve. Lanzhou beef noodles, also a kind of Lamian Noodles, originated in the Tang Dynasty, but it has a long history, so it can't be verified. According to historical records, Lanzhou beef noodles began in Jiaqing period of Qing Dynasty, and were brought to Lanzhou by Ma Liuqi of Dongxiang nationality from Chen Weijing, a Qinghua person in Huaiqing County, Henan Province. Later generations Chen Hesheng and Ma Baozai unified the standard of Lanzhou beef noodles as "one clear (soup), two white (radish), three red (pepper), four green (coriander and garlic sprout) and Huang Wu (noodle Huang Liang)". From 65438 to 0999, Lanzhou beef noodles were identified as one of the three pilot varieties of Chinese fast food by the state, and were praised as "the first side of China".

Pulled noodles, also called pulled noodles, is one of the important staple foods in Shaanxi. They have a history of 3,000 years and evolved from the "courtesy face" of the Zhou Dynasty. They are the oldest noodles in pasta and can best represent the catering culture in China. Up to now, the oil spill noodles, belt noodles, biang bi ang noodles and dip noodles in Shaanxi belong to the category of Lamian Noodles.

The noodles in Baoji are smooth and smooth. After wolfing down a big bowl, I feel energetic and practical. The noodles in Baoji are sour and pleasant in the balsamic vinegar brewed by Qishan farmers, and the noodles in Baoji are bright and spicy in that chopstick. It is authentic and spicy. "Sterilize" with garlic and drink noodle soup "the original soup becomes the original food". Many Baoji people wolfed it into their stomachs and even omitted the chewing procedure, and then put a circle of Chili oil on their mouths. This kind of scene is very common, whether in high-end restaurants or small restaurants in the streets and lanes, they have to squat in the countryside. This rudeness and boldness are beyond outsiders' comprehension. In the eyes of outsiders, Baoji noodles are just a bowl of noodles, and only Baoji people know the weight of this food art. As the saying goes, after eating Baoji noodles, you don't kowtow to the emperor.

In fact, everyone in Baoji is a noodle man, and noodle man is a realm in the rivers and lakes. Baoji can never get tired of noodles. Baoji's pasta culture can't be seen in three days and nights. It is hoped that Baoji, which has learned from others, will continue to carry forward and bring forth new ideas, and take the opportunity of becoming the most delicious food capital of China to spread and share this delicacy with more people.