Many friends have asked me two questions: What is fun in the first level?

What’s delicious in the second level?

There are many interesting places, and you can search them all on Baidu and GOOGLE.

But as for delicious food, many people are very unfamiliar with it.

Guanzhong is rich in wheat, and its pasta is particularly good.

But outside of Lao Shaanxi, Guanzhong's delicacies are unknown, while noodle restaurants in neighboring Shanxi and Lanzhou are blooming everywhere. This makes me very puzzled.

Well, let me just throw some light here and make a small recommendation on the food in Guanzhong.

Guanzhong is divided into Xifu and Dongfu. The food I recommend is mainly the characteristics of Xifu.

When talking about Xifu delicacies, the first thing to recommend is noodles.

Noodles can be said to be the staple food of Laoshan, equivalent to the status of rice in our south.

There are many kinds of pasta in Guanzhong. According to some statistics, there are more than 50 kinds.

This article specifically introduces the distinctive noodles that are common in Guanzhong Xifu. Friends who come here must not miss these delicacies.

1. Pulled noodles: Among the many noodles in Xifu, pulled noodles undoubtedly rank first.

In the streets and alleys of Baoji, you can see noodle restaurants everywhere.

Once when I was watching a local food forum, I saw a lot of people discussing which restaurant’s noodles are delicious. You can imagine the status of noodles.

Pulled noodles, as the name suggests, are hand-pulled noodles, which are characterized by their flexible tendons.

Because it is pulled out by hand, the taste is also very varied. The thick parts are chewy and the thin parts are smooth.

Add fresh chili seeds and balsamic vinegar, and peel two new garlic bulbs, and the locals can make a delicious meal that will make them sweat profusely.

Let me give you some background knowledge first. When eating noodles in Guanzhong, you usually have new garlic and noodle soup.

No matter which noodle restaurant you enter, you will see a small plate of raw garlic on the table, and the waiter will quickly serve you a bowl of noodle soup.

The locals say it is the original soup made into original food.

The original soup refers to the soup underneath the noodles, and the original food refers to the noodles you just ate, which means that the noodle soup can help digestion.

Anyway, as the locals do, if you order a bowl of noodles, you have to drink a bowl of noodle soup.

However, I haven’t developed the habit of eating raw garlic yet. Part of the Kanzhong Xifu Food Series - Noodles.

Let’s talk about the spicy food.

One of the top ten monsters in Guanzhong is "spicy food", which refers to spicy food.

I remember reading a very interesting folk song before: The east wind of Qinchuan is strong for eight hundred miles, and 30 million people sing Qin opera together.

Eating a bowl of mutton dip makes you feel happy, and the spicy guy is mumbling when there is no oil.

People in Guanzhong cannot live without spicy food in their daily diet. Without spicy food, they will not taste good.

The method of making spicy spicy food is actually very simple. Controlling the heat is the key.

It is ground into powder with a kind of dry chili that is unique to Shaanxi, and then adds some spices and white sesame seeds, and then pours hot vegetable oil on it, and the chili pepper is ready with a crackling sound.

If you want to think that people in Guanzhong eat chili peppers very well, you are wrong.

The spicy food in Guanzhong is fragrant, but not very spicy. If you meet the Hunanese who really eat spicy food, you have to give in.

2. Qishan Saozi Noodles: Most of the noodles in Guanzhong are generously made and full of portions. Qishan Saozi Noodles are rare and exquisitely crafted.

The popular documentary "A Bite of China" that aired some time ago specifically introduced Qishan Saozi Noodles.

Qishan Saozi Noodles are famous for being thin, stringy, light, fried, thin, chewy, sour, spicy and fragrant.

Thin, tendon, and light refers to the noodles of saozi noodles, which are long and thin and the tendons are tough and smooth.

Frying means the soup is at a high temperature.

Thin refers to the noodles with more noodles and less noodles. Every time I eat this noodle, I have to eat four or five bowls before I am full. It is not unusual for a man from Guanzhong with a big appetite to eat twenty or thirty bowls at once.

Wang means that there is a lot of oil in the soup and it is hot.

Sour, spicy and fragrant are the unique flavors of saozi noodles.

The soul of saozi noodles is in the soup, and the key to making the soup is saozi.

Now that the introduction is here, some people may want to ask what is Sangzi.

Saozi is made from selected rib meat cut into cubes (1cm size), stir-fried with balsamic vinegar, chili powder and various spices.

Fried saozi has low water content and high acidity, and can be stored for a long time at room temperature.

Saozi is also one of the commonly used seasonings in many pasta dishes in Guanzhong.

Saozi noodles have a history of thousands of years in Guanzhong.

Many places in Guanzhong make saozi noodles, but the ones in Qishan area are the most authentic and exquisite.

In the past, saozi noodles were not something you could eat every day. They only played a leading role during Chinese New Year and festivals or weddings and weddings.

During the Chinese New Year last year, I went to visit a house in the countryside. In addition to the cold dishes, the host served bowls of noodles.

3. Water surface: Water surface is very popular in summer.

It is a noodle dish that uses slurry as the soup base.

Many friends will be curious about what is slurry?

Slurry water is fermented acid water.

The traditional method is to choose fresh green vegetables with relatively thick fiber such as psoriasis and radish leaves, wash them and simmer them in boiling water, then put them into clean pots and jars and use old slurry water as a starter. When the weather is hot, they can be fermented in four or five days.

edible.

The syrup has a natural, slightly sour taste. Eating it in summer is not only an appetizer, but it also contains a variety of beneficial enzymes that can clear away heat and relieve fever.

The climate in Guanzhong is dry and the land contains a lot of salt and alkali. Often eating acidic and cool syrup can neutralize the alkalinity.

The noodles on the slurry surface are generally rolled out to be relatively thin and wide, and when eaten with the slurry water, they taste very clean and refreshing.

4. BIANGBIANG: The character BIANG (second tone) has an extremely complex font. It is the character with the most strokes in China, with a total of 52 strokes.

I don’t know any expert who can type it out on a computer. When I looked up on Baidu, they all typed the pinyin of the Guanzhong Xifu Food Series - Noodles.

The illustration shows you what it looks like.