A type of steamed noodles called Shaanxi Liangpi is a unique Ankang snack in southern Shaanxi. Common production methods are as follows:

1. Mix the dough: use flour as the main ingredient, add a little salt, and mix the noodles with water into a paste;

2. Put the dough into the gong: Pour the batter into an iron or aluminum steaming gong with vegetable oil on the surface (the steaming gong is round and flat-bottomed, with a rim about 40mm high around it), and spread the batter evenly across the bottom of the gong; < /p>

3. Steam noodles: Put the steamed noodles into a large iron pot filled with boiling water, cover the pot, and steam for a few minutes;

4. Take the noodles: a few minutes Finally, take out the gong, take out the steamed and solidified noodles, and the round, clear yellow, soft steamed noodles are ready.

5. Edible: Cut the steamed noodles into strips, garnish with bean sprouts, top with soy sauce, vinegar, mashed garlic, sesame sauce, and spicy oil and serve.

The factors that affect the taste of steamed noodles: first, the gluten and color of the noodles, and second, the condiments. The condiments are very particular. Unique ingredients must be added to the vinegar and oily spicy seeds to bring out the taste of the steamed noodles. Good condiments can make steamed noodles the icing on the cake.