Shammy noodles are a Shaanxi snack with dozens of varieties, of which Qishan Shammy Noodle has the best reputation. Shammy noodles are characterized by long thin noodles, uniform thickness, fresh and fragrant bacon, and oily red soup. The local flavor of Qishan Shame Noodle is especially strong, it has the characteristics of thin, sinewy, light, wang, sour, spicy, fragrant, etc., and it is soft and smooth in the mouth.

Qishan Shame Noodles

Qishan Shame Noodles have a long history and were famous in the Qing Dynasty. It is famous for its thin, sinewy, light, fried, thin, wang, sour, spicy and fragrant noodles, which are made of white flour, pork, cauliflower, egg, fungus, tofu, garlic and other ingredients and many kinds of seasonings. The basic production process is that the noodles are rolled out by hand and are thin and thin,

tender and smooth, and moderately soft and hard. To make bashfulness, the pork is first cut into thin slices and fried in a hot frying pan, while adding ginger, salt, seasoning noodles, spicy noodles and vinegar to be fried through. Tofu, cauliflower and fungus are stir-fried as the base dish, eggs are spread into egg skin and cut into small ribbed slices, and small garlic cloves are added to make floating vegetables. Eat the first cooked noodles into the bowl, hit the bottom of the vegetables, and then pour soup, put the shame and floating vegetables.

Qishan noodles require a wide soup, i.e. more soup and less noodles, and highlight the sour and spicy flavor. The so-called frying and wang that is, the noodles should be hot hot mouth and more oil to reflect the characteristics of this noodle. Qishan noodles are a kind of local specialty noodles with high carbon and water compounds and high saturated fatty acids.