The pasta in Shaanxi is very famous all over the country. There are dozens of kinds of plain noodles, and the practices are not consistent. Which of the following have you eaten?

1 Qishan noodles with minced meat

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 biang (sound) biang (sound) surface

biang (sound) biang (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.