1 Qishan noodles with minced meat Qishan noodles with minced meat has a history of 3 years, which first started in the Zhou Dynasty. When it is made, it is made of big meat "SAO Zi" (that is, diced meat) with tofu, yellow flowers and fungus, and it is made by cooking soup and pouring noodles. Qishan noodles with minced meat are famous for their "thin, flat, light, sour, spicy, fragrant, fried, thin and delicious" characteristics. Qishan Folk Village, about five kilometers away from the county seat, costs five to seven yuan to take a taxi. You can also take the bus from Qishan to Zhougong Temple for one yuan. In the farmyard there, there is not only a feeling of going back to nature in the countryside, simple owners, clean and elegant environment, but also all the delicious food and home-cooked snacks in Qishan, when you only hate your small stomach. There are also local handicrafts, farm vinegar, minced meat and pot helmets for sale. Two kilometers north of the folk village is Zhougong Temple, and 3 kilometers south of the county along Cai Wu Road is the famous Wuhou Temple, which was built to commemorate Zhuge Liang during the Three Kingdoms period. You can go and have a look. Welcome to Qishan to enjoy the culture of the Western Zhou Dynasty, which is even more delicious. Famous historical sites include Zhougong Temple and Zhuge Wuhou Temple. It is also the hometown of famous food in Shaanxi. The traditional famous Qishan noodles with minced meat have a history of more than 3, years. Noodles with minced meat must be hand-rolled. They are famous for their five characters: white, fine, thin, gluten and light, and the soup color is exquisite: sour, spicy, thin, delicious and fragrant. Among them, pork, day lily, eggs, fungus, tofu, garlic seedlings and other raw materials are added ... 2 Yangling dipped in water is white, thin and smooth, oily and garlic is spicy, and the soup noodles are packed in pots. The more you chew, the more fragrant it is. Yangling's noodles dipped in the water are separated from the soup. When eating, he pulls the wide and long noodles from the big basin into the soup in the bowl, and then bites them bit by bit. Yangling's pasta culture has a long history. The change of place names and the vicissitudes of the world have not changed people's taste of noodles, and the longer they eat, the wider they eat. The dip surface in Xi 'an Dip Surface Pavilion is a continuation of the characteristics of Yangling Dip Surface: the surface is white, thin and smooth, the oil and garlic are spicy and fragrant, and the noodle soup is packed in pots, and the more you chew, the more fragrant it is. Abalone wing powder and eggs are dissolved in abalone wing noodles, which are transparent, stiff and nutritious. 4 biang (sound) biang (sound) biang (sound) biang (sound) has been circulating for thousands of years and has a long reputation. Noodles are "strong, light and fragrant". Diced meat or sliced meat and chili pepper, sliced bamboo shoots and melons are stir-fried with noodles in a wok, which is a special snack with full color, fragrance, taste and shape, and is a very authentic flavor of Qin. 5 Huxian noodle soup is a bit like crossing the bridge. The most important thing is that bowl of old soup, the older it is, the better. It is dark and soy sauce, and it is covered with chopped leek leaves. When eating, put a small piece of noodles in the soup, put it in a pendulum, and then eat it, hence the name "noodle soup". Dip a small bowl of dried Chili noodles with garlic, cut garlic cloves, and pour boiling oil. With a squeak, the golden oil layer slowly covers the Chili noodles, and oil bubbles float on the edge of the bowl. Then add some old vinegar and a little salt, take out the wide noodles and pour them into a big bowl. Add vegetables to make a bowl of garlic noodles with garlic soup, hot and sour. Huaxian potato noodle originated from a kind of folk pasta in Huaxian. 8 buckwheat noodles, one of the famous snacks in Shaanxi, has a history of 6 years. Especially in northern Shaanxi, Hancheng, Xi 'an school gate white buckwheat noodles are the most famous. When making, fresh buckwheat is selected for cooking, which is generally eaten cold or hot with mutton and minced meat. It is characterized by delicate fragrance, good taste, red stripes and tough tendons. Guanzhong cold noodles are delicious, refreshing and tasty, and the noodles are strong, which is a good summer product. Lantian noodles is a kind of flavor pasta with exquisite materials and unique characteristics, which has a history of thousands of years. At first, the mutton soup made of buckwheat flour and cooked mutton, chopped green onion, fennel, star anise, pepper, pepper and so on was fragrant but not greasy and delicious. 11 Court Pot Noodles Pot noodles, also known as Shoumian, are said to be court banquets in the Tang Dynasty, specially made for the emperor and Yang Guifei. The ingredients are cut, ground, filtered, baked, fried and exploded. The face is bright, the smell is mellow, the gluten soup is thick, and it is not fishy or greasy. 12 Grange Mutton Noodles Mutton noodles are a major dietary feature of Grange. Going to Grange without mutton noodles is like going to Xi 'an without mutton buns. Pure mutton soup, authentic grange handmade noodles, hot air, aroma, spicy gas. 13 Hancheng mutton paste is about the original juice. Stir-fry garlic slices, Chili noodles and coriander first, then add mutton slices and broth. Finally, add the shredded bread, pour Chili oil before taking out the pot, and then cook with balsamic vinegar. A little bit, very chewy. Liquan Baked Noodles is called the earliest convenience food in the world. Boil a pot of boiling water, put the noodles in a bowl and pour them with boiling water repeatedly, which is called "Meng". Then add seasoning, and you can eat it. The seasoning is unique. Use fine lard to mix Chili noodles, and add chopped green onion, leek leaves, salt and local vinegar. You can eat it with soup or dry. 15 Spring Festival noodles with minced meat Shaanxi local unique Spring Festival food. 16 Braised pork spinach noodles Adding marinated meat to spinach noodles is unique. Pulling noodles is a traditional pasta snack in Guanzhong area, one of the eight eccentrics in Shaanxi, and it is as wide as a belt. Stir it with hot oil and eat it. Its characteristics are harmonious color, smooth and flexible, elegant and fragrant. 18 Thick and wide noodles hand-rolled, cooked in boiling water, first served with chopped green onion, shredded pork, pepper powder, salt and other ingredients, then sprinkled with a thick layer of Chili noodles, scooped out almost a spoonful of peanut oil in a boiling oil pan, and suddenly poured it on Chili noodles and noodles. After the noodles are scalded with oil, the skin is brown, and they are spicy, crispy and flexible when eaten. 19 tomato egg noodles tomatoes and eggs are fried and poured on cooked noodles, which are red and juicy and delicious. Sour soup noodles, also known as "slender noodles", are characterized by "thin, light, fried, thin, delicious, sour, spicy and fragrant". Soft and chewy, tangy, delicate and unique. Daoxiao Noodles's surface leaves were cut with a knife, with a medium thickness and a thin edge. Shaped like willow leaves, the entrance is slippery with internal tendons, soft but not sticky, and the more you chew, the more fragrant it is, which is very popular among pasta lovers. 22 Xifu Dry Mixed Noodles Put the noodles in a boiling water pot and take them out. Use good soy sauce, add lard, and mix with seasonings such as vinegar and peanut butter instead of soup. Features: spicy and flavorful. 23 Hancheng's big knife face is all about technology. The traditional big knife is used. When cutting, the right hand holds the knife, and the left hand presses the face while lifting it. The case rings with the knife, and the knife moves conveniently, and the face is kneaded into flocs, pressed by wooden poles, and pressed into hard blocks, rolled into a millimeter thickness and folded into a semicircle. Cut the noodles as thin as silk, boil the water and cook them in two rolls.

24 Emerald noodles are spinach noodles, and green noodles are supplemented with colorful "toppings" such as shredded bamboo shoots, shredded chicken, ham and vegetables, which are colorful and delicious. 25 Fishing Noodles Fishing noodles are common popular pasta in the north. They are pressed into long, one-foot wide slices with a barbell, stacked and cut into thin strips with a knife. After cooking, it is supplemented with fried shrimp, sliced fish and fried gluten. 26 Dish noodles Dish noodles are authentic "vegetarian noodles". After the noodles are cooked, they are boiled in supercooled water, drained, mixed well with appropriate amount of cooked oil, placed on a large plate, mixed with seasonal vegetables and supplemented with various seasonings. 27 Ganxian pour the soup noodles under the front pot and adjust the soup in the back pot. Ice in cold water makes it brighter and stronger, and tastes better. Then add the boiled soup with minced meat. Longxu Noodles Longxu Noodles is one of the varieties of traditional banquet and pastry, which has a history of more than 3 years. The face is as thin as a hair, and it is like a intertwined dragon beard, hence the name Longxu Noodles. Huimian Noodles Huimian Noodles is characterized by big bowl, gluten, rotten meat, mellow soup and delicious taste, and mutton Huimian Noodles is the most authentic. 3 fried noodles with lean meat, winter bamboo shoots and mushrooms as ingredients, cut into shreds and fried, and put in the first-class handmade noodles for frying, which has a unique taste. 31 flag flower noodles "flag flower noodles" are also called "odd flower noodles". Because the colorful faces are like flowers instead of flowers, they are called "exotic flowers"; There are also "seven-flowered noodles", which are named "flag-flowered noodles" because the plumeria and chopped green onion used in it are all cut into parallelogram or triangle like small flags. Laba noodles are made of eight kinds of vegetables and meat, including tofu, carrots, white radish, walnuts, peanuts, lotus seeds, etc., and cooked with noodles. 33 Corn-and-butter noodles Fine-wrapped corn-and-butter porridge Add the noodles with leek leaves wide and 1 cm long, stir-fry chopped green onion and mix with chili pepper, and don't put vinegar for the sake of authenticity. 34 Mix noodle soup and noodle soup (dishes are generally: tofu, red and white radish, yellow flowers, fungus, meat, leeks, tomatoes, spinach). 35 Yaozhou Dough Noodles Roll the noodles into the thickness of dried noodles, cook them in cold water, and roll them into a round ball shape with chopsticks, that is, make them into dough. Add the soup, Chili oil and garlic to serve. 36 thin "head noodles", put salt, soy sauce and vinegar in the bowl, then fish in noodles and put a little green vegetables on it. 37 Yaozhou mushroom nest noodles Add eggs and good noodles and cut them into strips the thickness of chopsticks, then cut them into cubes, and lift the cubes into a nest shape with chopsticks. The raw materials include mushrooms, walnuts, sea cucumbers and squid. 38. Roll the noodles, cut the leek leaves wide and 1 cm long; Stir-fry spinach, tofu and garlic seedlings, and pour them into the pot with good noodles. 39 Yaozhou salty noodle soup is mixed with oil, and various seasonings, such as salt and chili pepper, are put into the soup pot and boiled. When eating, pour the soup on the noodles, add onion, ginger and shredded tofu. 4 Hanzhong bangmian Hanzhong flavor food, cut very thin noodles into noodles with a width of 1-3 cm. Add soy sauce, vinegar, salt, Chili oil, pepper and chopped green onion to the soup, and finally add a little lard. The production page of Heyang Page is the same as that of pancake. When eating, add salt, spiced powder, vinegar, spicy oil, leek and garlic sprout, and pour in cooked lard. 42 Hericium erinaceus noodles are pulled into strips thick with little fingers and pulled into triangular patches, which are shaped like Hericium erinaceus. 43 Cut buckwheat noodles at fixed edges Make buckwheat flour into dough, roll it into pancakes, chop it into strips with a special chopping knife (crescent-shaped, about one foot long, with handles at both ends, operated by both hands), and then pour the mutton soup in. 44 Linyou blood noodles dough flour with pig blood, spread a layer of lard on the rolled noodles, fold, cut into thin strips, steam, chop minced meat (diced meat, spinach, tofu, ginger) and mix in. 45 Binzhou Royal Noodles Binzhou local flavor characteristics, also known as "jade noodles", are famous for their bright colors like jade. It is a special flour food different from cold rice noodles. After 46 Chengcheng hand-torn noodles are mixed, you don't have to roll or cut them, just tear them by hand, and then mix them with various soups and gluten, which makes them taste good. 47 Ankang miscellaneous grains uses the slurry as soup and miscellaneous grains as noodles. First, the hand-rolled long noodles are cooked, soaked in cold water, put into a bowl, poured with oiled chopped green onion and pepper water, mixed with Chili oil and sprinkled with coriander powder. All sides of the 48-bit cutter face are cooked at the same time, so they are the same. The flour used uses new wheat flour, so it has a strong wheat flavor. 49 Fufeng saliva water pot soup, a pot of noodles. The soup is chopped green onion, egg, bean skin, kelp, coriander and mushroom soup. The noodles are thin and smooth, poured with steaming decoction, and then poured into the pot for heating, so it is called saliva surface. The tooth surface of 5 Dali furnace is named after its furnace-like shape. There are 21 kinds of raw materials, such as flour, pork belly, bamboo shoots and fried tofu. After the procedures of kneading dough, making the tooth surface of the furnace, making brine and cooking and seasoning, it can be said that the materials are strictly selected, the ingredients are diverse, the technology is fine, the noodles are flexible and smooth, and the seeds of Sao are spicy and attractive.

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