The noodles dipped in Yangling water are white, thin and shiny, oily and spicy with garlic. The soup noodles are divided into pots, and the more you chew, the more delicious they become.

The noodles and soup in Yangling's dipping sauce are separated. When eating, take out the thick and long noodles from the large basin and pull them into the soup in the bowl, and then bite the noodles one by one.

Yangling's noodle culture has a long history. The changes in place names and the vicissitudes of life have not changed people's taste of noodles. Moreover, the noodles are getting longer and wider as they are eaten.