/xianeat/179.htm
Noodles from all over Shaanxi
Shaanxi's noodle dishes are very famous in the country, and there are dozens of kinds of noodles, and the practice is not the same, which of the following ones have you eaten?
01 Qishan noodles
Qishan noodles have a history of 3000 years, the earliest began in the Zhou Dynasty. It is made by adding tofu, yellow flowers, and fungus to a large meat "bashimi" (i.e., diced meat) and pouring it over the noodles in cooking broth. Qishan Shame Noodle is famous for its characteristics of "thin, plate, light, sour, spicy, fragrant, fried, thin, wang".
02 Yangling Dipping Noodles
The noodles are white, thin and glossy, the oil is fragrant with garlic and spices, the soup is served in separate pots, and the more you chew, the more flavorful it is. Yangling dipping noodles and soup are separate, eat from a large noodle bowl out of the wide and long noodles pulled into the bowl of soup, and then clip the noodles bite by bite to eat.
03 Abalone Shark's Fin Noodles
The noodles are dissolved with abalone shark's fin powder and egg, making them translucent, sinewy, and nutritious.
04 biang (音)biang (音)面
biang (音)biang (音)面 has been passed down for thousands of years, and has been famous for a long time. Noodle "tendon, light, fragrant", with a wok fried meat or meat and spicy, bamboo shoots, vegetables and melon, etc. and noodles *** with stir-fry, is the color, aroma, taste and shape of the characteristics of the snacks are complete, is a very authentic flavor of Qin Di.
05 Touxian pendulum soup noodles
Somewhat like the bridge rice noodles. The most important thing is the bowl of old soup, the older the better, black soy sauce color, floating on the top of the chopped leek leaves. When you eat, clip a small chopsticks noodles, put into the soup swing, and then eat, so the name "swing soup noodles".
06 Garlic Dipped Noodles
A small bowl of dried chili noodles, chopped garlic cloves, poured with boiling oil, squeak, the golden yellow oil layer slowly cover the chili noodles, the edge of the bowl floated oil foam, and then add some vinegar and a little salt, a wide noodle fish out and pour it into a large bowl, put the green vegetables that is a bowl of dipped in the garlic soup, hot and sour, fresh and spicy garlic dipped in the noodles.
07 Huaxian Taro Noodles
A folk noodle dish originating from Huaxian.
08 Buckwheat noodles
One of the famous snacks in Shaanxi, has a history of 600 years. Especially in northern Shaanxi, Hancheng, Xi'an school gate white buckwheat is the most famous. The production of fresh buckwheat, generally cold food, can also be added to the hot lamb bacon. Characterized by fragrant mouth, red sinew and tough.
09 Guanzhong Cold Noodles
Multi-flavored and blended, refreshing and tasty, the noodles have a tendon, for the summer good.
10 Lantian buckwheat noodles
It is a delicate material, unique, has a thousand years of history of the flavor of the noodles. First buckwheat noodles as the fabric, with cooked mutton, scallions and fennel, anise, chili, pepper, pepper and other simmering mutton broth, to eat fragrant, not greasy, delicious flavor.
11 Palace Jankan Noodles
Jankan Noodles, also known as birthday noodles, is rumored to be a Tang Dynasty palace feast, specially made for the emperor and Yang Guifei. The ingredients are cut, milled, filtered, baked, fried and popped. The noodles are bright in color, fragrant in smell, thick in gluten and soup, not fishy and not greasy.
12 Tianzhuang Mutton Noodle
Mutton noodle is one of the major dietary specialties of Tianzhuang, and not eating mutton noodle in Tianzhuang is just like going to Xi'an and not eating mutton burger. Pure mutton soup, authentic Tianzhuang handmade noodles, heat, aroma, spicy gas to the face.
13 Hancheng Mutton Pudding
The original soup is the most important thing. First of all, the garlic, chili noodles, parsley slightly fried, and then under the lamb slices, add broth. Finally, put in the shredded pasta, before leaving the pot, pour chili oil, and then cook with balsamic vinegar. A trace of a trace, very chewy.
14 Li Quan branded noodles
Branded noodles are known as the world's first convenience food. It is called "Mao" because it is made by boiling water in a pot and pouring the noodles in a bowl over and over again. The noodles are then mixed with condiments and served with a unique blend of lard and chili noodles, green onions, chives, salt and locally brewed vinegar, and can be served in soup or eaten dry.
15 Spring Festival Noodles
The local food of Shaanxi is unique.
16 Spinach Noodles with Marinated Meat
The marinated meat is added to the spinach noodles, making it a unique dish.
17 Pulled Noodles
Pulled noodles are a traditional noodle snack from Guanzhong region, one of the Eight Stranges of Shaanxi, and are as wide as a pants belt. It is eaten with hot oil splashed and stirred, and is characterized by a harmonious color, smooth and pliable, and a light and elegant fragrance.
18 Oil Splash Noodles
Hand-rolled and thick and wide noodles, cooked in boiling water, first with chopped green onions, shredded meat, pepper, salt and other ingredients, and then sprinkled with a thick layer of chili pepper noodles, boiling frying pan scooped out almost a spoonful of peanut oil, pouring fiercely splashed on the chili pepper noodles and noodles. The noodles are scalded by the oil, the skin is burnt, and the food is spicy, crispy and soft at the same time.
19 Tomato and Egg Noodles
Tomatoes and eggs fried, poured onto the cooked noodles, red and juicy, delicious flavor.
20 Sour Soup Noodles
Also known as "long and thin noodles", characterized by "thin, light, fried, thin, wang, sour, spicy, fragrant". It is soft and chewy, and the soup is fragrant, and the practice is delicate and unique.
21 Knife Shaved Noodles
The noodles are shaved with a knife, and are thin in the middle and thick on the sides. Shaped like a willow leaf, the entrance to the outside of the smooth internal tendon, soft and not sticky, the more you chew the more fragrant, popular with those who like to eat noodles.
22 Xifu Dry Noodles
Put the noodles into the boiling water pot hot, then fish out, with a good soy sauce, plus lard, without soup, mixed with vinegar, peanut butter and other condiments, features: spicy and multi-flavored.
23 Hancheng big knife noodles
Big knife noodles all in the technology, the use of traditional knife, cut the right hand knife, the left hand according to the surface, the edge of the drop, the case with the knife, the knife with the hand to move, the surface rubbed into a flocculent, the wooden bar pressure, into a hard block, rolled into a millimeter thin thickness, stacked into a semicircle. The noodles are cut as thin as silk, and the water is boiled in the pot, and the two rolls are cooked.
24 Jade Noodles
The spinach noodles, green noodles supplemented with bamboo shoots, shredded chicken, ham, bok choy and other colorful "toppings", bright colors, delicious taste.
25 捞面
Laodian is a common popular noodle dish in the north, with a bar pressed into a foot-wide long sheet of noodles, stacked up and cut into thin strips with a knife. It is cooked and supplemented with stir-fried shrimp, slipped fish fillets, and charred fried gluten.