The noodles in Lantian, Shaanxi, one of the eight eccentrics in Shaanxi, are "noodles like belts", commonly known as "biang-biang". Authentic belt surface needs to be rolled with flour ground from Guanzhong wheat. The width of a noodle can reach two or three inches and the length is about 1 meter. When it is thick, it looks like a coin, and when it is thin, it looks like a cicada. The more spicy biangbiang noodles you eat, the better you look.
2. Qishan noodles with minced meat
Have a few cups of xifeng liquor and two bowls of minced meat noodles. I'm glad you came. The noodles with minced meat in Shaanxi Province have a long history, especially Qishan noodles with minced meat in Qishan County, Baoji City, which originated in Shang and Zhou Dynasties and became very famous in Qing Dynasty. Qishan noodles with minced meat are famous for being thin, tough, shiny, fried, thin, sour, spicy and fragrant. The minced meat noodles require a wide noodle soup, that is, there are many noodles and few noodles, highlighting the sour and spicy taste. The so-called frying means that noodles should be hot, hot and oily to reflect the characteristics of this noodle.
3. Oil sprinkled noodles
Oil-sprinkled noodles were developed on the basis of ritual noodles in the Zhou Dynasty. Qin and Han dynasties called soup cakes; Sui and Tang dynasties called longevity noodles, cooked in a pot for a long time; During the Song and Yuan Dynasties, it was called water sliding surface. Oil-sprinkled noodles were first operated in Banban Street and Tan Shi Street, which is very common in Xi. Hand-rolled thick and wide noodles, boiled in boiling water, fished out of the bowl, served with chopped green onion, shredded pork, pepper powder and salt noodles, sprinkled with thick Chili noodles, and suddenly the bowl was flushed.
4. Huxian soft noodles
There is a phrase in Shaanxi's buzzwords called "Huxian County in Zhou Ziyin". Huxian county has fertile land and rich products. The wheat produced by excellent natural geomantic omen has large and thick ears, and the flour is white and delicate. The cooked pasta is fragrant and tender. Huxian soft noodles, about two fingers wide and two inches long, are neither fine nor thick, steaming and fragrant. This perfume exudes a natural wheat fragrance, which is light, pure, oily, sour, crisp and a little spicy. In short, it is the rich fragrance of noodles, vegetables, meat, tofu and spices!
5. Yangling dipped in water
Noodles are white, smooth and spicy, and noodle soup is put into a pot. The more you chew, the more fragrant it is. Yangling's instant noodles and soup are separate. When eating, he pulled the wide and long noodles from the big bowl into the soup in the bowl, and then bit by bit. Yangling pays attention to one green and two white when dipping in water. The green ones can be spinach, alfalfa and pea seedlings. In short, there should be green grass swaying in the water, and the noodles should be pulled out, with a width of 3-5cm, a length of1.5-3m and a thickness of 2-3mm, and wrapped around the green grass.
6. noodle soup
Noodles are served separately from noodles with minced meat. The beauty lies in this bowl of soup with noodles with minced meat, including yellow flowers, fungus, diced tofu, tomatoes, garlic sprouts, leeks, chopped green onion, diced meat and so on. A bowl of warm noodle soup, when eating, choose a chopstick noodle and put it in the soup of Sao Zi, and swing it back and forth to make it fully dipped in sauce. Noodles are smooth, fried in oil and soup, sour and fragrant. Some people praise it as "as thin as paper and as thin as thread". When you put it in the pot, the lotus turns and takes it to the bowl. Like a thread, it tastes light and smooth. "
7. Liquan Baked Noodles
As early as the Qin Dynasty, Liquan Baked Noodles was known as "the first noodle in Daqin", the earliest convenience food in the world and the "originator of pasta in the world". It can be eaten with soup or dry. Its special way of eating is called Miao, which is to put noodles in a bowl and pour them repeatedly with boiling water. Then add seasoning and you can eat it. The seasoning is unique. Mix Chili noodles with the best lard, add chopped green onion, leek leaves, salt and local balsamic vinegar.
8. Mud surface
According to legend, the name "Noodle" was played by Emperor Gaozu Liu Bang and Prime Minister Xiao He in Hanzhong. The slurry is marinated with seasonal vegetables, rolled into fine noodles by hand, and mixed with garlic and Chili oil, which makes people taste great and sober up. Hanzhong pulp surface is sour, spicy, fragrant and unique. Mustard (spicy cauliflower) is the best dish for serous watercress. Guanzhong's serous surface is similar to sour soup noodles, which is a common snack in summer. Most serous vegetables are celery.
9.spinach noodles
Spinach noodles, a special noodle of Shaanxi Han nationality, are dried noodles made by adding spinach powder to noodles. Spinach noodles not only have the nutrition of spinach, but also combine the nutrition of stone dried noodles. The stone mill does not produce high temperature in the process of low-speed operation, and retains the original nutritional components of wheat, especially the content of vitamin E is 18 times that of ordinary flour, and it contains proper amount of wheat bran and wheat germ oil, so it is a well-deserved green and healthy food. The traditional stone mill embodies the wisdom of working people for thousands of years.