The cooking methods of different places across the country are not the same. Which of the following have you tried? 01 Qishan Saozi Noodles Qishan Saozi Noodles have a history of 3,000 years, which first started in the Zhou Dynasty. When making it, add tofu, yellow flowers, and fungus to big meat "saozi" (that is, diced meat), cook the soup and pour it over the noodles. Qishan Saozi Noodles are famous for their characteristics of "thin, plate, light, sour, spicy, fragrant, fried, thin and chewy". 02 Yang Ling dipped in water, the noodles are white and thin, the texture is smooth, oily and spicy with garlic, the soup noodles are divided into pots, and the more you chew, the more delicious it becomes. The noodles and soup in Yangling's dipping sauce are separated. When eating, take out the thick and long noodles from the large basin and pull them into the soup in the bowl, and then bite the noodles one by one. 03 Abalone Fin Noodles Abalone fin powder and eggs are melted into the noodles. The noodles are transparent, chewy and nutritious. 04 biang (sound) biang (sound) noodles biang (sound) biang (sound) noodles have been popular for thousands of years and have long been famous. Noodles are "gluteny, light and fragrant". Use a wok to stir-fry diced meat or sliced ??meat, spicy peppers, bamboo shoot slices, vegetable melon, etc. with the noodles. It is a special snack with complete color, aroma, taste and shape. It is a very special snack. Authentic Qin flavor. 05 Noodle soup in Hu County is a bit like crossing the bridge rice noodles. The most important thing is the bowl of old soup. The older it is, the better. It is dark soy sauce color and covered with chopped chive leaves. When eating, pick up a small handful of noodles, put them in the soup and arrange them before eating, hence the name "Noodles in Soup". 06 Garlic noodles: Pour a small bowl of dried chili noodles, chopped garlic cloves, and boiled oil. With a squeaking sound, the golden oil layer slowly covers the chili noodles. Oil foam floats on the edge of the bowl. Then add some aged vinegar and a little Salt, take out the wide noodles and pour them into a large bowl, add the green vegetables and serve to make a bowl of garlic soup, sour, spicy and fragrant garlic noodles. 07 Huaxian Potato Noodles A kind of folk pasta originating from Huaxian County. 08 Buckwheat noodles, one of Shaanxi’s famous snacks, have a history of 600 years. Especially the white buckwheat noodles from Xiaochangmen in northern Shaanxi, Hancheng and Xi'an are the most famous. Fresh buckwheat is used when making it. It is usually eaten cold, but it can also be eaten hot with mutton sesame seeds. It is characterized by its fragrant and sharp taste and its red tendons and toughness. 09 Guanzhong Cold Noodles are multi-flavored, refreshing and tasty, and the noodles are chewy and chewy. It is a great dish in summer. 10. Lam Tin Noodles is a unique noodle dish with a history of thousands of years. It is originally made of buckwheat noodles and cooked with mutton soup, chopped green onion, fennel, star anise, chili, Sichuan peppercorns, pepper, etc. It tastes fragrant but not greasy, and tastes delicious. 11 Palace Jar Jar Noodles Jar Jar Noodles are also called Shou Noodles. It is said that this noodle was served at the palace banquet of the Tang Dynasty and was specially made for the emperor and Concubine Yang. The ingredients go through processes such as cutting, grinding, filtering, baking, frying, and popping. The complexion is bright, the smell is fragrant, the gluten soup is thick, and it is neither fishy nor greasy. 12 Tianzhuang Mutton Noodles Mutton noodles are a major dietary feature of Tianzhuang. Not eating mutton noodles in Tianzhuang is like not eating mutton steamed buns in Xi'an. The pure mutton soup and authentic farm handmade noodles are filled with heat, aroma and spiciness. 13 Hancheng Mutton Paste Pudding focuses on the original soup. First stir-fry the garlic slices, chili noodles and coriander, then add the mutton slices and add broth. Finally, add the cut shredded noodles, pour in chili oil and then cook with balsamic vinegar before serving. Every trace, very chewy. 14 Yequan Noodles Noodles are called the world’s earliest convenience food. Boil a pot of water, put the noodles in a bowl, and pour boiling water over it repeatedly, which is called "mao". Then add the condiments and it’s ready to eat. The condiments are quite unique. Use the best lard to mix the chili noodles with chopped green onions, chive leaves, salt and locally brewed balsamic vinegar. It can be eaten with soup or dried. eat. 15 Spring Festival Sautéed Noodles A unique local Spring Festival food in Shaanxi. 16 Braised Pork and Spinach Noodles Add braised meat to spinach noodles for a unique twist. 17 Pulled noodles Pulled noodles is a traditional pasta snack in Guanzhong area. It is one of the eight strange things in Shaanxi. It is as wide as a trouser belt. Pour hot oil on it and stir it before eating. It is characterized by harmonious color, smoothness and flexibility, and elegant fragrance.

18 Youpo Noodles are hand-rolled thick and wide noodles, cooked in boiling water, first topped with chopped green onion, shredded pork, pepper powder, salt and other ingredients, then sprinkled with a thick layer of chili noodles, boiling oil Scoop out almost a spoonful of peanut oil from the pot and pour it on the chili noodles and noodles. The noodles are scalded with oil and the skin is browned. When eaten, they are spicy, crispy and tender. 19 Tomato Egg Noodles Tomatoes and eggs are fried and poured onto the cooked noodles. They are red, juicy and delicious. 20 Sour soup noodles, also known as "slender noodles", are characterized by "thin, light, fried, thin, soupy, sour, spicy and fragrant". Soft and chewy, the soup is fragrant, and the cooking method is exquisite and unique. 21 Knife-cut noodles are noodle leaves that are cut with a knife, with medium thickness and thin edges. Shaped like a willow leaf, it is smooth on the outside and stringy on the inside. It is soft but not sticky. The more you chew it, the more fragrant it becomes. It is very popular among those who like pasta. 22 Xifu Dry Noodles Put the noodles into a pot of boiling water and heat them up, take them out, use good soy sauce, add lard, no soup, and mix with vinegar, peanut butter and other condiments. Features: spicy and multi-flavored. 23 Hancheng Dazhi Noodles is all about technology. It uses a traditional big knife. When cutting, you lift the knife with your right hand and press the noodles with your left hand. When you lift it, you drop it. The table will sound with the knife, and the knife will move with your hand. The noodles will be kneaded into wadding and pressed with a wooden bar to form a hard block. , roll it out to a thickness of 1 mm, and fold it into a semicircle. Cut the noodles into thin pieces, add water to the pot, and bring to a boil. 24 Jade noodles are spinach noodles. The green noodles are supplemented with colorful "toppings" such as shredded bamboo shoots, shredded chicken, ham, green vegetables, etc. They are brightly colored and delicious. 25 Lo noodles Lo noodles are a common popular pasta in the north. Use a pole to press them into long sheets one foot wide, stack them and cut them into thin strips with a knife. After cooking, add fried shrimps, fish fillets, fried gluten, etc. 26 Cai Noodles Cai Noodles are authentic “plain noodles”. After the noodles are cooked, pour cold boiling water, drain, mix well with an appropriate amount of cooked oil, put on a large plate, mix with seasonal vegetables, and supplement with various seasonings. 27 Qianxian Noodle Soup is placed under the front pot and the soup is mixed in the back pot. Chill it in cold water for a smoother texture and a better taste. Then add the boiling soup with sesame seeds. 28 Dragon Beard Noodles Dragon Beard Noodles are one of the traditional banquet noodles with a history of more than 300 years. The noodles are as thin as hair and resemble intertwined dragon whiskers, hence the name dragon whiskers noodles. 29 Braised Noodles Braised noodles are characterized by large bowls, gluten, rotten meat, mellow soup and delicious taste. Mutton braised noodles are the most authentic. 30 Fried noodles are made with lean meat, winter bamboo shoots, and shiitake mushrooms as ingredients, cut into shreds and stir-fried, and then stir-fried with high-quality handmade noodles. It has a unique taste. 31 Flag Flower Noodles "Flag Flower Noodles" are also called "Qihua Noodles". Because the surface is colorful and looks like flowers but not flowers, it is called "Qihua Noodles"; it is also called "Seven Flower Noodles" because the plumeria flowers and green onions used are cut into parallelograms or triangles like small flags, so it is called "Qihua Noodles". Named "Flag Flower Noodles". 32 Laba noodles are made with eight kinds of vegetables and meat, including tofu, carrots, white radish, walnuts, peanuts, lotus seeds, etc., and are cooked with the noodles. 33. Grain Grits Noodles. Add 10 centimeters of leek leaf width and 10 centimeters long noodles into the fine rice grits rice. Stir-fry chopped green onion and season with spicy sauce. Don’t add vinegar for the sake of authenticity. 34. Mix soup noodles with half soup and half noodles (vegetables are usually: tofu, red and white radish, yellow flowers, fungus, meat, leeks, tomatoes, spinach). 35 Yaozhou Gnocchi Noodles Roll the noodles into the thickness of noodles, cook and put them into cold water. Use chopsticks to roll the dough into a round shape to make pimple noodles. Add saozi soup, chili oil, and minced garlic and serve. 36 Chotou Noodles Thin " Chotou Noodles ", put salt, soy sauce and vinegar in a bowl, then scoop out the noodles and put a little green vegetables on top. 37 Yaozhou Mushroom Nest Noodles Cut the noodles mixed with eggs into strips as thick as chopsticks, and then cut them into square dices. Use chopsticks to flip the dices into nest shapes. Ingredients include mushrooms, walnut kernels, sea cucumbers, squid, etc. 38. Roll out the noodles, cut the leek leaves into width and 10 cm in length; fry the spinach, tofu and garlic sprouts until cooked, then pour them into the pot with the noodles.

39 Yaozhou Salty Soup Noodles Mix the noodles with oil and various seasonings such as salt and chili pepper, put them into a soup pot and bring to a boil. When eating, pour the soup over the noodles and add green onions, ginger, and shredded tofu. 40 Hanzhong Bangbang Noodles Hanzhong style food, cut very thin noodles into 1-3 cm wide noodles. Add soy sauce, vinegar, salt, chili oil, pepper, chopped green onion, and finally a little lard to the soup. 41 Heyang Pancakes are made in the same way as pancakes. When eating, add salt, five-spice powder, vinegar, spicy oil, leeks, garlic sprouts, and pour in cooked lard. 42 Hericium Noodles: Pull the noodles into long strips as thick as your little finger, and then pull them into triangular pieces, shaped like monkey heads. 43 Fixed-edge buckwheat noodles. Mix buckwheat flour into a dough, roll it into a thin pancake, use a special chopper (crescent-shaped, about one foot long, with handles at both ends, operate with both hands) to chop into long strips as wide as a leek leaf, and then cut the lamb into thin slices. Just pour the soup in. 44 Linyou Blood Noodles: Use pig blood to knead the flour into a ball, apply a layer of lard on the rolled noodles, fold and cut into thin strips, steam them, chop the meat (diced meat, spinach, tofu, ginger) and mix Just enter. 45 Binzhou Imperial Noodles Binzhou’s local flavor, also known as “Jade Noodles”, is famous for its bright jade-like color. It is a special flour-based food that is different from Liangpi. 46 Chengcheng Hand-Teared Noodles After the noodles are mixed, there is no need to roll or cut them, just tear them with your hands, and then mix them with various soups, which are gluten-free and have a good taste. 47. Ankang cereal slurry uses slurry water as soup and cereals as noodles. First, cook the hand-rolled long noodles, soak them in cold boiling water, put them into a bowl, pour in oiled green onion and pepper water, and mix. Add chili oil and sprinkle with chopped coriander and serve. 48. All the noodles are cooked at the same time, so they have the same texture. The noodles used are new wheat noodles, so they have a strong wheat flavor. 49 Fufeng Saliva Water: One pot for soup and one pot for cooking noodles. The soup is chopped green onion, egg, bean skin, kelp, coriander, mushroom and sautee soup. The noodles are thin and smooth, and poured with steaming decoction. After eating the noodles, the soup is poured into the pot and heated, so it is called salivation. 50 Dali Stove Noodles are named after their shape like a stove. They are made of 21 kinds of raw materials including flour, pork belly, winter squash, fried tofu, etc. After kneading the dough, making Stove Noodles, making brine, cooking and seasoning, etc. It can be said that the ingredients are strictly selected, the ingredients are diverse, the craftsmanship is fine, the noodles are soft and smooth, and the sauerkraut has a spicy and spicy flavor that tempts the appetite.