The real feature of Shaanxi pasta is that no matter what kind of noodles, they have experienced human manual operation. Such as biangbiang noodles, Daoxiao Noodles, braised arugula, minced meat noodles, soft noodles and spinach noodles. All of them have been tempered, so the taste is strong and heavy.

Shaanxi pasta pays more attention to quality. Pasta itself is divided into two parts, one part is pasta itself, which is "quality". Second, things other than pasta, including soup and steamed bread, can be called "taste". So as far as Shaanxi pasta is concerned, the quality of pasta is more important.

Shaanxi pasta rarely wins with "taste". As if to make up for Shaanxi's failure to be selected into the "Top Ten", the second episode of China on the Tip of the Tongue began with a special report on Shaanxi pasta.

For example, biang biáng in Shaanxi:

BiángBiáng noodles (Chinese pinyin: BiángBiángmiàn, Biang is a compound word, which can't be written into a computer by many methods, and are often written as BiángBiáng noodles, biángbiang noodles or Biao Biao noodles instead), which is a traditional flavor noodle in Guanzhong, Shaanxi Province and a traditional belt noodle in Shaanxi Province. Named after the sound of biang and biang in the production process.

In particular, the flour ground from Guanzhong wheat is generally pulled into wide noodles by hand. It is refined from first-class flour, mixed with soy sauce, vinegar, monosodium glutamate, pepper and other condiments to make noodle soup, fished in noodles and sprinkled with hot vegetable oil.