1, biang (sound) biang (sound) surface
Noodles are tender, light and fragrant. Stir-fried diced meat or sliced meat, bamboo shoots, melon slices and other noodles with Chili peppers are special snacks with full color and flavor, which is a very authentic Qin flavor.
2. Qishan noodles with minced meat
Qishan minced meat noodles have a history of 3000 years, which first began in the Zhou Dynasty. When it is made, it is made of minced meat, tofu, yellow flowers and fungus, and is made by boiling soup and pouring noodles. Qishan minced meat noodles are famous for their "thin, flat, light, sour, spicy, fragrant, fried, thin and delicious" characteristics. Noodles used with jiaozi must be hand-rolled. After repeated kneading, the dough pulls all the fibers apart and is full of toughness. Then roll it into thin and transparent dough, cut it into two-point wide silk with a straw cutter and cook it in a pot, so Qishan noodles are also called Qishan noodles.
3. Yangling dipped in water
When, when and who began to dip in the water, there is no historical record and there is no way to verify it. But dipping in water is indeed the most popular pasta for Yangling and Wugong for many years. In summer, its soup can cool down, and it is a good heatstroke prevention and cooling food with fresh vegetables and various seasonings. In winter, its soup can be heated, and eggs, Chili oil, ginger, garlic and vegetables are spread on it, which is also a delicious food to drive away cold and keep warm.
4. Huxian noodle soup.
Kind of like crossing the bridge rice noodles. The most important thing is that bowl of old soup, the older the better. It is dark and soy sauce, covered with chopped leek leaves. When eating, put a small piece of noodles in the soup, put it on the table, and then eat it, hence the name "noodle soup". Its characteristics are: smooth noodles, fried in oil soup, sour and fragrant, as thin as paper and as thin as thread. When it goes into the pot, it becomes a lotus. When it is fished into the bowl, it looks like a thread and tastes light and soft.
5. Guanzhong cold noodles
Multi-flavor harmony, refreshing and refreshing, noodles are strong, which is a good product in summer. It is a kind of flavored pasta with a history of thousands of years, with exquisite materials and unique features. At first, mutton soup made of buckwheat noodles and cooked mutton, chopped green onion, fennel, star anise, pepper and pepper was fragrant but not greasy and delicious.
6. Hancheng mutton sauce
Pay 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, drizzle with Chili oil before taking out the pot, and then boil it with balsamic vinegar. A little, very chewy.
Step 7 pull noodles
Lamian Noodles is a traditional pasta snack in Guanzhong area, one of the eight eccentrics in Shaanxi, as wide as a belt. Stir with hot oil and you can eat it. Its characteristics are harmonious color, smooth and flexible, elegant and fragrant.
8. Oil sprinkled noodles
Hand-rolled noodles are cooked in boiling water. First, they are poured with chopped green onion, shredded pork, pepper powder, salt and other ingredients, and then a thick layer of Chili noodles is sprinkled. Almost a spoonful of peanut oil is scooped out in a boiling oil pan and suddenly poured on Chili noodles and noodles. After the noodles were scalded with oil, the skin was brown, and they tasted spicy, crispy and flexible.
9. Hancheng Knife Face
The big knife face is all in science and technology, using traditional broadsword. When cutting, hold the knife in your right hand, press your face with your left hand, and lift it while falling. When the knife box rings, the knife moves at will, and the face is rubbed into a floccule, pressed with a wooden pole, pressed into a hard block, rolled into a millimeter thickness and folded into a semicircle. Slice the noodles as thin as silk, boil the water and cook in two rolls.
10, fishing noodles
Fishing noodles are common popular pasta in the north. They are pressed into long pieces a foot wide with barbells, stacked and cut into thin strips with knives. After cooking, add fried shrimp, fish fillets and fried gluten.