Lamian Noodles, Shaanxi Province, also known as Lamian Noodles, Lamian Noodles, Lamian Noodles, Mianmian and Miangan, is said to have a history of more than 3,000 years. Oil-sprinkled noodles evolved on the basis of "ritual noodles" in the Zhou Dynasty. Known as "soup cake" in Qin and Han dynasties, it belongs to one of "boiled cakes"; During the Sui and Tang Dynasties, it was called "longevity noodles", which meant cooking in a pot for a long time. During the Song and Yuan Dynasties, it was renamed "water sliding surface".

The method of splashing noodles: 1. Flatten the small strip by hand and roll it into a wide piece. Use a small rolling pin to horizontally press one grain in the middle of the wide piece. Tear it into a wide piece with both hands, then split it along the middle embossing, put it in a boiling pot and cook it in a bowl.

2. Mix rice vinegar, soy sauce and salt and pepper oil as seasoning, mix well with the cooked noodles, and then put all kinds of fresh vegetables on the noodles, such as chives, Toona sinensis, bean sprouts, vegetables and dried Chili noodles. The quantity of dried Chili noodles can be put according to personal preference.

3. Spill oil: Pour the boiled spark oil into the bowl of spicy noodles.