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Shaanxi 10 kinds of classic noodles, how many have you eaten? It is really worthy of the "Kingdom of Noodles".

In the matter of eating noodles, the cold and stubborn Shaanxi children have not been convinced by anyone.

In the streets of Shaanxi

It's no exaggeration to say that there are more noodle shops than vegetable shops

The variety of noodle dishes in Shaanxi is so great that it's mind-boggling to see how carefully they've been divided up

There's an expression that says, "If you come to Shaanxi to eat noodle dishes, even if you have one a day for two months, you'll be able to eat the same kind of noodle dishes"

The noodles in Shaanxi include biangbiang noodles, bianbiang noodles, bianbang noodles, and biangshi noodles. biangbiang noodles, bashful noodles, oil splashed noodles ......

Soup noodles, mixed noodles, wide noodles, thin noodles ......

Various kinds of noodles, countless.

So among the many noodles in Shaanxi, who is the best?

After a tough review, these 10 noodles are perhaps the most classic ......

Each with its own specialties, the Kingdom of Noodles really doesn't run away

Shammy Noodles, one of the most to-die-for and most inclusive of Shaanxi's noodle dishes.

It has a long history, rumored to have begun during the Shang and Zhou Dynasties, and was already famous in the Qing Dynasty.

There is also a story about the noodles.

Legend has it that Zhou Wenwang had no parents since he was a child, and was raised by his brother and sister-in-law. Later, Zhou Wenwang got typhoid fever after getting drenched in the rain on the way to a military expedition, and took medicine for a few days, but did not see any improvement, and was always bedridden, and Zhou Wenwang's sister-in-law made a bowl of steaming hot hand-rolled noodle in the kitchen, and Zhou Wenwang was cured soon after eating this bowl of noodle, so in order to thank and commemorate his sister-in-law, he called this noodle "Sister-in-law noodles". So in order to thank and honor his sister-in-law, King Wen of Zhou called this noodle "sister-in-law's noodle", plus the meaning of bashfulness and chopped meat, and over time people will be passed on to "bashfulness noodle".

Genuine noodles are thin, sinewy, and light, and the soup is fried, thin, and wang, and smells good, and tastes sour and spicy.......

When you put chopsticks on it and put it in your mouth, the noodles are soft and smooth, and the aroma is strong and rich, and a mouthful of it goes into your soul.

In addition to this biangbiang noodles, there is another kind of biangbiang noodles in Shaanxi with an extremely complicated name, which captures the stomach of many foodies.

The biangbiang noodles are also known as pants noodles.

Why is a good noodle called biangbiang noodles?

These noodles are very wide and resemble the belt of people's pants, hence the name.

The other name, biangbiang noodles, is because they are made with a very hard dough, rolled into a thicker sheet, and then slammed onto the board with both hands to make the "biangbiang" sound. The sound of "biangbiang" is very loud.

This kind of noodles called biangbiang noodles or pants bag noodles,

not only called "strange", but also sold in a very strange way.

Unlike other noodles, which are sold by the bowl or the catty, biangbiang noodles are sold by the root.

This noodle a two or three inches wide, more than two feet long, sometimes as thick as a coin, sometimes as thin as a cicada wing, even if the thinnest count down, dry noodles to three or four two.

The biangbiang noodles look hard, but the texture is very smooth and soft, and the taste is also very strong.

"Noodles are like pants pockets, and chili is the main dish."

A wide and long noodle, accompanied by brine, chili, and greens, is addictive and porcelain, full of flavor, and at the same time shows the simple and bold character of the Qin people.

The noodles are rolled out wide and thick and cooked in a pot,

Fished out and sprinkled with chopped green onions, pepper, shredded meat, salt, crushed peanuts and other ingredients,

Then sprinkled with a layer of chili pepper noodles and drizzled with a spoonful of hot peanut oil,

With the collision of the hot oil and chili pepper, the noodles and the ingredients issued a sound of zip la,

Noodles eat spicy and pliable! ......

The essence of the oil splashed noodles is all in the temperature of the oil and the fineness of the chili,

It seems simple, but if you're not from Shaanxi you really can't make this flavor.

Dipping noodles can be called a famous snack of Shaanxi Han,

Famous for its thin white noodles and gluten, oil and garlic spicy flavor, soup noodles in pots and so on.

When you eat the noodles in the big noodle pot, put them into a bowl with soup,

let the noodles dip into the soup, and then bite into it, the more you chew, the more flavorful it is.

Eating dipping noodles is also divided into seasons ......

Summer dipped in cool soup juice, accompanied by fresh vegetables, etc., is the perfect delicacy to prevent heatstroke,

Winter dipped in hot soup, accompanied by eggs, chili oil, ginger and garlic, and other ingredients, is to drive away the cold and keep warm.

Noodles have been around for thousands of years, and are made with exquisite ingredients and excellent flavor.

The original noodles were made of buckwheat noodles,

with cooked mutton, fennel, aniseed, peppercorns, scallions and other ingredients boiled to make a pot of fragrant mutton broth,

and the noodles were put into a bed specially designed to make the noodles,

the noodles were squeezed into long strips and then directly into the pot of boiling to cook, topped with mutton broth, served with greens,

the light brown noodles in the rich, thick and dark color of the noodles, the noodles were cooked directly into a pot of cooking, topped with mutton broth and served with greens,

the noodles were cooked in a pot of cooking. The light brown noodles are served in a rich lamb broth with finely chopped garlic cloves floating on the surface,

making them particularly appetizing.

-06- Spinach Noodles

Spinach Noodles, as the name suggests, are made with spinach juice and noodles,

The color is bright green, and the texture is smooth and creamy in the mouth.

Genuine spinach noodles are not only unique in Shaanxi among all kinds of noodles,

not only in color, but also in their high nutritional value, which "kills" other kinds of noodles.

Flag Flower Noodles are commonly known as Tang Tang Noodles, and can also be called "Qi Hua Noodles".

After the noodles are boiled, they are served with eggs, scallions, seaweed, cauliflower, etc.

Both the noodles and the ingredients are cut into diamond or triangle shapes,

shaped like small flags floating down on the noodle soup,

"Picked up like a flag, put down like a flower," and thus the name Flag Flower Noodles.

Flag Flower Noodle tastes sour and fragrant to the bone, very relieving,

If you are lucky enough to be in Xi'an, you may want to try it.

Donkey's hoof noodles are made by rolling out the noodles with a rolling pin,

and then cutting them into strips and cooking them directly in the pot.

After cooking, the noodles are shaped like a donkey's hooves,

and so they're called "donkey's hoof noodles".

In fact, the donkey's hoof noodles are more like "lazy man's noodles" because of the more casual way of making them,

If you want to be lazy to the end, you can make a pot of bacon in advance,

and then just roll out the noodles when you eat them without making any more bacon,

and then make the noodles.

When the noodles are cooked, scoop up a spoonful of shame and mix it with the donkey's hoof noodles,

Simple and hassle-free noodles are also strong and chewy, and the texture and flavor will not disappoint at all.

The noodles are not like pimples, they are long, thin, pliable noodles in a bowl, similar to a girl's dish of hair, and because the Shaanxi dialect describes a ball of something twisted together as "a pimple", the noodles were named Sanyuan Pimple Noodles.

The noodles of Sanyuan Pimple Noodle are soft and silky,

and the bash is oily and the toppings are sour and fragrant.

When you think of bolognese, the crispy bolognese buns come to mind,

but the Shaanxi people have also combined this bolognese with noodles to give it a new lease of life.

The authentic Pulled Pork Noodle Buns are made with fat, flavorful skin and meat.

Pulling the buns and putting them into a bowl, adding the pulled pork and broth, and then adding some chives to make it fresh,

it's really a mouth-watering dish.

Shaanxi is the "Kingdom of Noodles", from the softness of the noodles, the shape of the toppings, all have their own characteristics, even Shaanxi locals are difficult to eat all the noodles once, such as in addition to the above mentioned 10 kinds, there is also the surface of the water, Tuxian pendulum soup noodle, Huaxian taro noodle, palace pot pot noodle, Tianzhuang lamb noodle and so on, Shaanxi people love to eat noodles! The people of Shaanxi love noodles, and can make each kind of noodles are different, excellence, this is not only the taste of the mouth food, but also a cultural flavor, the taste of the hometown, right?