My hometown, Baoji, is located in the Guanzhong Plain of Shaanxi Province. It is rich in wheat. The most famous noodles are of course: rolled noodles, belt noodles, large pot helmets, steamed buns with meat, mutton bubbles... My favorite is saozi noodles.

Legend has it that Saozi noodles have a history of more than 3,000 years. It was the "state banquet" during King Wen's period. It is even more famous at home and abroad today. Its characteristics can be condensed into nine words: "thin, gluten, light, fried, thin, Wang,

Sour, spicy and fragrant. "Bo, gluten, light" refers to noodles, thin - refers to noodles rolled very thin by hand; Gluten - noodles are thin but not rotten; Guang - noodles are as light as swimming fish; "fried,

"Thin, woof" refers to soup, fried - the soup temperature is very high; thin - each bowl of noodle soup has more soup and less noodles, and the noodles are only enough for one bite. The average person will eat more than ten bowls, and a young man can eat thirty or forty bowls; woof

——There is a lot of oil in the soup, which seals the heat of the soup and makes it difficult to cool down even on extremely cold days.

At the same time, the base dishes and side dishes are also very particular. The dishes are divided into red (carrot), yellow (yellow flowers), white (tofu), gold (egg slices), black (fungus), green (leeks); "sour, spicy,

"Fragrance" refers to the beauty of seasoning.

Acid - Use old vinegar to make the soup more sour; Spicy - Use fried spicy noodles to make the soup spicy and fresh; Fragrant - Sao seeds have a unique fragrance.

Cooking saozi noodles is the most exquisite.

There is also a legend about Xianzi. During the Western Zhou Dynasty, there was an evil dragon doing evil and harming the people.

One day, King Wu of Zhou was leading his troops on patrol and happened to encounter this evil dragon, which was causing great harm to the people. King Wu ordered his soldiers to line up and shoot with arrows to kill the evil dragon.

In order to celebrate the victory, he ordered the cooks in the army to bring a large pot and fry the dragon meat cut into small pieces. Since the meat was small and the soldiers were large, they could only put a little bit of sesame seeds in the bowl for each person, which made the noodles more delicious.

Next let’s make the sauerkraut.

Cut the pork into cubes, pour a little rapeseed oil into the pot, simmer the minced ginger in the pot, and when it becomes fragrant, start frying the meat. Be sure to stir-fry over medium-low heat until the oil in the pot becomes clear, then add five-spice powder, dried chili segments, and salt.

Stir-fry for a while, and after the meat absorbs the five-spice powder, add Qishan Balsamic Vinegar, more vinegar!

After evenly stir-frying, the meat is cooked. At this time, add dried chili powder (more), and the sautee is ready.

Then make the hot soup, add the noodles, pour the hot soup over the noodles, and scoop out two spoons of delicious sour seeds, and it's done!

Don’t talk about it yet, just take a bite!

Gently lift a chopstick, blow on it, and gulp down the food, making a sound.

It felt like a blazing fire from mouth to belly, spicy, sour and fragrant.

After eating, I took a big sip of the hot and sour soup and wiped the sweat from my forehead. It was really enjoyable.