Flower noodles are a kind of noodle dish. It is made of fine flour, with thin and long noodles, and is served with large meat and chicken wan soup, egg cake, yellow flowers, and white onion as condiments, with sour flavor coming out of the head, which is a kind of traditional food of local people.

It is a kind of noodle food that local people like very much, also called a mouthful of fragrant or starting flower noodles. It is usually used to entertain honored guests, with noodles made of high-quality flour as the main ingredient, and the soup is made of stock supplemented by other ingredients. The bouillon is made by stir-frying yellow flowers, fungus, shredded seaweed, shredded chicken, and large meat. Bleached vegetables are made from chopped green onion, chopped chives, chopped egg skins, and so on. The finished product is famous for "thin, sinewy, light; sour, prosperous, fragrant". [1]

Chinese name

Flag Flower Noodles

Alias

Qihua Noodles

Region

Wugong County, Shaanxi Province

Cuisine

Local Flavorful Snacks

Nature

Noodle

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History and CultureOther Practices

Methods of Preparation

Traditional Flag Flower Noodles are made with great care and attention to detail in each process, and their quality standards can be summarized in seven words, namely, "wang, frying, clearing, thinning, thinning, softening, and working". The word "wang" means "wang" of oil, which means that the soup should be fragrant; "fried" is a typical Shaanxi word, which means that it should be hot, not lukewarm; "clear" means that the soup should be clear and not muddy; "thin" means that the soup should be clear and not muddy; "thin" means that the soup should be thin and not muddy; "clear" means that the soup should be clear and not muddy. "Clear" means that the soup should be clear and not muddy; "Thin" means that the soup should be more and the noodles should be less; "Fine" means that the process of operation should be exquisite and well-done; "Soft" means that the noodles should be soft and not overcooked; "Work", said the face on the table shape to look good.

***5 sheets

Method of production

Burning soup

The iron pot put 20 pounds of water, a white chicken, 5 pounds of pork bones, large fire boil, scooped off the foam. The whole package of ingredients into the pot, to sand nuts, cloves to enhance the flavor. The soup should be clear and bright.

Out of the leaves

Leaves that is, noodles, in the past for handmade, more machine-pressed noodles. To choose the finest wheat milled into fine flour, noodles and hard, kneaded to a certain degree, rolled thin, light and flexible requirements, the noodles cut to be as fine as lines, pay attention to "thin, tendon, light".

Shredded vegetables

Shredded chicken, shredded pork, shredded seaweed, shredded cauliflower, shredded garlic, shredded ginger, etc., into the wok, add a moderate amount of salt, stir-frying with high-quality vegetable oil, can not be with the sauce color.

Mixing soup

The soup should be mainly chicken broth, Qishan vinegar out of the head, in order to acid flavor. Soup floating on the red and yellow egg skin and a small amount of white onion, egg skin should be cut into diamond-shaped, onion to use a needle to cut the onion, cut into diagonal shape, not too broken.

Shape

Fine porcelain trumpet bowl, a noodle 5 money (a bite can be eaten), the noodles should be neatly folded in the bowl, on the top of the small under the big, the top clamped on the bashful vegetables, red, yellow, black and white, colorful. Pour the soup along the side of the bowl, and then add a small amount of cooked rapeseed oil, red and yellow egg skin and green onion will float up, look like a flower, with chopsticks, but also like a flag.

People summarize it as: "Pick it up like a flag, put it down as a flower", hence the name "Flag Flower Noodle"