The outstanding feature of Shaanxi noodles is that the noodle practices are diverse and there is no particularly prominent representative. The more common ones are biangbiang noodles, pulled noodles, spinach noodles, gluten noodles, soft noodles, knife noodles, donkey hooves, cheek noodles, ramen noodles, and wonton noodles. Toppings are also very rich, mainly including miscellaneous sauces, meat cheeks, vegetarian cheeks, tomato eggs, oil splashes, etc., as well as mixed eating methods 2-in-1 and 3-in-1. Different noodles with different toppings can evolve hundreds of ways to eat noodles.
1. Biangbiang noodles
Biang (pronounced) Biang (pronounced) has been passed down for thousands of years and has long been famous. Noodles "gluten, light, fragrant", stir-fried with a wok of diced meat or sliced meat and spicy seeds, bamboo shoots, vegetable melons, etc. together with the noodles stir-fried, is a color, aroma, taste, shape of the characteristic snack, is a very authentic Qindi flavor. Why is the text of the Biang-biang face replaced by pinyin? In fact, friends who go to the noodle shop will find that the Biang character of "Biang-biang noodles" is the Chinese character with the most strokes at present, which can be called "the most Chinese characters in the world". The font type of its characters is not included in all traditional dictionaries, including the Kangxi Dictionary, and the pronunciation of its characters is also Chinese Mandarin. Because the characters of Biang (pronounced biang, the second sound) are very complicated and difficult to remember, the Shaanxi people have compiled oral tips to pass on from generation to generation: "A little to the heavens, the Yellow River two bays; the eight characters open their mouths, the words go inside; you twist, I twist; you are long, I am long; there is a horse king in the middle; next to the moon character at the bottom of the heart, leave a knife hook to hang hemp sugar, and push a cart around Xianyang."
Classic eating method: oil splash, Yangling dipped in water
2. Pull the noodles
The noodles have a history of 3,000 years, and the Xifu noodles in Baoji are the most authentic and are famous chinese food. The main ingredients are white flour, eggs, spinach, carrots, condiments, sào seeds and so on. When making, first mix the flour with salt water, cover it with a damp cloth for more than 1 hour, then adjust it to a softer degree and roll it into a thicker and wider slice, then take both ends in your hand, pull it into a thin and unbroken dough sheet, cook it in a pot of boiling water, add spices and chili powder, and stir it with hot oil.
Classic way to eat: oil splash, tomato eggs
3. Chi-san noodles
Shaanxi Province has a long history of Zhenzi noodles, especially qishan zhenzi noodles in Qishan County, Baoji City. Qishan Zhenzi noodles are famous for their thinness, tendons, light, frying, thinness, wang, sour, spicy, and fragrant. Authentic Qishan noodles, exquisitely exquisite, have nine characters: tough and soft light, sour and spicy, fried and fragrant. Tough and soft light refers to the texture of the noodles, sour and spicy wang refers to the taste of the cheeks, and pan-fried fragrance refers to the quality of the soup. The vinegar in the noodles is very different from the taste of vinegar after being done, and there are tricks here. The pork belly with skin is cut into cubes, added chili peppers, ginger, spices and other stir-frying in hot oil, after drying the water, a large amount of persimmon vinegar is poured down the edge of the pot, and a burst of white smoke suddenly rises on the hot pot. The vinegar is also simmered at this time, without the astringency of raw vinegar and making the taste softer, and the vinegar aroma and meat aroma are also more perfectly integrated. Add water and cook for a while, then simmer until the meat is rotten, then add other ingredients such as diced carrots, diced potatoes, shredded fungus, egg skin cut into diamond-shaped pieces, etc., and a large pot of sour and spicy dishes is ready. The noodles used with the cheeks must be rolled by hand. The dough is kneaded repeatedly to pull all the fibers apart and is full of toughness. Then roll out into a thin to transparent dough, use a knife to cut into two-point wide silk, cook it in a pot, so Qishan noodles are also called Qishan noodles.
Classic recipe: noodle soup, dry mix
4. Spinach noodles
Spinach noodles are a special noodle snack from Shaanxi province made with spinach and noodles. Spinach stems and leaves are soft, tender, delicious and fresh, rich in vitamin C, carotene, protein, as well as iron, calcium, phosphorus and other minerals. In addition to being eaten with fresh vegetables, it can also be dehydrated to dry and quick-freeze.
Classic recipe: mixed sauce, meat cheeks
5. Huxian soft noodles
The noodles are local wheat noodles, and there is no shortage of wheat in the Weihe Plain. A basin of noodles, half a bowl of water, and kneaded together by hand to form a snowflake. Add some salt to the noodles, and the noodles will be more powerful in the future. The reconciled noodles should be placed on the board for less than half an hour. Then there is the rolling noodles, the soft dough is softer, the rolling dough is good to roll out two fingers wide, two feet long strips, when the pot is then gently pulled by hand, the cooked soft noodles, eat strongly, the seasoning is easy to taste. Huxian hand-rolled noodle sheet can be mixed with cheeks and can be splashed with oil. In a noodle shop, the cooked noodles are mixed with the noodles in a large basin and then divided into old bowls. Diners eat without stirring, the taste is even, and the taste is colorful.
Classic way to eat: mixed sauce, meat cheeks, vegetarian cheeks
6. Muscle surface
Shaved gluten noodles (pronounced: xuejinmian) is a noodle dish that has been around for a long time. Its main popular areas are Baoji, Fengxiang and adjacent areas in Shaanxi, and there are fewer other places with local characteristics. When cutting the noodles, knead the noodles hard, then roll out thickly, cut into long, short, and evenly thin strips, and eat them very tasty when they are ready. The gluten noodles have the characteristics of gluten but not hard, smooth but not tender, oily but not greasy, spicy and refreshing, salty and sour.
Classic: Miscellaneous sauce, tomato eggs
7. Donkey hoof noodles
Characteristic donkey hoof noodles, is a kind of Han flavor noodles around Xi'an, know why it is called "donkey hoof", it is said that the earliest is in Tongchuan Chen Lu ancient town, there is a shop that deals in noodles, the shop owner lady invented a quick cut noodles, because the noodles made resemble the donkey hooves, and the taste is tendon, so there is a reason for the donkey hoof noodles! In addition, this pasta is very thick, tendonous, eating the top bun, and having the stubbornness of a "donkey".
Classic way to eat: more special, add fried leeks and mix dry
8. Dumpling noodles
Wonton noodles are one of the traditional specialty noodles in the five provinces of Northern China, Jinji, Hebei, Luyu and Shaanxi, and the makers first place the dumpling bed directly above the pot. Put the reconciled soba noodles and sorghum noodles (now mostly wheat noodles) in the bird's nest (including the leak holes in the dough), sit on the lever and directly squeeze the noodles into the pot (noodles). This traditional and unique way of making food has continued to this day since then, and has become a unique flavor in the western and northern regions of China.
Classic eating method: cold mix, vegetarian cheeks
9. Knife cutting surface
You may say that knife-sharpened noodles are Shanxi, but in fact, knife-sharpened noodles are also a very common pasta dish in Shaanxi.
Classic recipe: Tomato eggs, chicken broth, stir-fry knife cut
10. Large knife face
The big knife face is all in technology, using the traditional big knife, the right hand knife when cutting, the left hand presses the face, the side of the lift falls, the case follows the knife sound, the knife moves casually, the face is kneaded into a floc, the wooden bar is pressed, into a hard block, rolled into a millimeter thin thickness, stacked into a semicircle. The noodles are cut as fine as silk, the water is boiled in a pot, and the two rolls are cooked.
11. Tarsal
Xué miàn is a traditional noodle dish unique to Heyang, Shaanxi. Some people write it as "spinning face" because the word "spin" is pronounced "踅" in the Heyang dialect. It is unique to Heyang County and Weinan in Shaanxi Province, and is a favorite snack of the locals. A well-made noodle is like instant noodles. When eating, soak in a pot of boiling water for two minutes, remove, put into a bowl, add a little powder fish, mix salt, vinegar, green onion, pepper noodles, and drizzle with chili oil and cooked lard.
12. Flag flower face
Flag flower noodles are a kind of special noodles that are very popular among the shaanxi people, also called a mouthful of incense or flower noodles. Generally used to entertain distinguished guests, mainly noodles made of high-quality flour are the main ingredients, and the soup is made of broth supplemented with other materials. The cheeks are made with yellow flowers, fungus, kelp shreds, shredded chicken and stir-fried meat. Bleach is made with green onions or leek flowers, egg skin flowers, etc. The finished product is known for its "thin, tendon, light; sour, strong, fragrant".
13. The noodles
It is a traditional noodle dish in Hanzhong City, Shaanxi Province, where the main ingredient is fine white flour, the ingredients are bone broth, garlic seedlings, chili oil, etc., and the seasonings are refined salt, peppercorns, sea peppers, etc., which are cooked. It is made from the finest white flour. It is named after the many people who pick up the market at night and knock on the market. Its characteristics are: sour, spicy and fragrant, is a high carbohydrate, but also has a certain amount of fat, vitamin B and calcium, phosphorus, iron and other noodle snacks.
14. Dough
The streets generally sell "fried noodles" and "braised noodles", and in urban and rural households, they generally eat all kinds of noodles with soup. The practice of noodles is exquisite and simple, in general, the home is exquisite, requiring small, thin and uniform, good taste; and in the wild, due to the limitations of conditions, it is simpler. Engaged in side business, doing business, in the vast grassland or long journey, three stones are put together, a pot is supported on it, and it is casually adjusted in the basin and pot, while pulling it down, it can be eaten when cooked. This is what people often call "three stones and one pot of ga noodles". The leaves are sometimes one by one, hence the name "pimple phytopla". No matter how harsh the conditions, as long as there is a pot with noodles and water, no knives or boards, the northwestern people can grab a piece of good food.
15. Hemp food
It is a pasta that people in Guanzhong often eat. It is rolled out of the water surface into round slices and cut into strips, then cut into small squares, and rubbed into a small roll with the thumb, shaped like an ear, so it is commonly known as "cat ears". In addition, the meat, tofu, red and white radish diced with soybeans, fungus, yellow flowers, green onions and other stir-fry. Boil the hemp food into the pot, mix it with the stir-fried dish, cook it and eat it. When eaten, it is especially delicious with chopped coriander, spicy seeds, sauce, vinegar, etc.
16. Reizumi noodles
Liquan noodles are known as the world's earliest convenience food, and are a specialty noodle dish in the Guanzhong region of Shaanxi Province. Can be eaten with soup or dry. Its characteristic eating method is called "泖 (sound: miao, a sound)", that is, the noodles are served in a bowl and repeatedly poured with boiling water. Then add the seasoning, you can eat, the seasoning is more unique, with the finest lard and chili noodles, accompanied by green onions, leek leaves, salt and locally brewed balsamic vinegar.
17. Roll out the dough
Rolling dough is a traditional snack unique to the Guanzhong region of Shaanxi Province, especially in the Baoji area of Xifu Province. Rolling dough skin evolved from cold noodles in the Tang Dynasty. With the characteristics of tendon bucket, softness, cool aroma, sour and spicy delicious, it is one of the representatives of Guanzhong And xifu snacks, and also one of the most representative snacks in Shaanxi. The Chishan people's method of rolling dough is extraordinary, and the rice dough and stuffed skin elsewhere are mixed into a paste and steamed on a special iron cage. The Qishan rolling dough skin is first rolled into noodles, and then steamed, steamed and then cut into strips slightly wider than the cool skin, the eating method is basically the same as the rice dough, different from the rice dough, the rolling dough skin tastes harder, tough and strong.
18. Knotty soup
Knotty soup, also known as mixed soup. The main ingredients are flour, eggs, tomatoes and so on. The soup in the knotty soup can be water or rib soup, fish soup, bone soup, etc. From a healthy diet point of view, knotty soup is more suitable for dinner because pasta is easy to digest. The soup can be made into a vegetarian vegetable knotty soup or a meat knotty soup with meat. Knotty soup made from eggs, meat, etc. is especially suitable for brain workers and can supplement protein. For people with weak bodies and poor digestive function, it is more suitable for light, vegetarian knotty soup, mainly eggs, oil wheat vegetables, spinach, tomatoes, etc., vegetables contain a lot of vitamins and minerals and fiber, which helps to enhance the body's immunity. It is also more suitable for people with low appetite or frequent social drinking, and the soup with meat will increase the burden on the liver.
19. Dumpling feast
The best of Xi'an dumpling feast, first of all, lies in the variety of ingredients, different taste types, and beautiful shape. The filling includes seasonal fresh vegetables and general chicken, duck, fish and meat, as well as monkey head, sea cucumber, shark fin, hair vegetables and other mountain delicacies. Therefore, there are "100 dumplings and 100 flavors", eggplant juice, spicy, fish flavor, five flavors, fresh and salty, sweet and sour, curry, oyster sauce, pepper and hemp, red oil and other flavor types are all-encompassing. The second is the variety of cooking techniques. The basic preparation method is divided into four kinds of steaming, frying, frying, and boiling, but due to the different fillings of various dumplings, the production methods are not exactly the same, and the cooking, frying, frying, boiling, stewing, brewing and other methods of Chinese dishes are also used. Again it's the shape of the wonderful. There are not only bubble eyes facing the sky, tail trimming and light shaking, lifelike goldfish shape; there are also apricot cores, exquisite pearl shapes; as well as mandarin duck shapes, butterfly shapes, yuanbao shapes; and some are like bird's nests, conchs, flowers, it is really a variety of forms, ingenious work. Xi'an dumpling banquet is divided into 5 grades, such as hundred flowers feast and peony banquet. Each feast consists of 108 different types of dumplings with different fillings, shapes and flavors.
20. Ankang steamed noodles
Ankang steamed noodles are made of flour as the main ingredient, add a little salt, water and flour, put the batter into an iron or aluminum round steamed noodle gong with cooking oil on the surface, put it into a large iron pot of water to steam, and after a few minutes, a round, yellowish and soft steamed noodles will be ready. The noodles are strong and elastic, and the surface of the steamed noodles is brushed with sesame oil, then served with 8 minutes of cooked soybean sprouts, and poured with special vinegar soup, garlic paste, sesame paste, and spicy seeds. With oil in the mouth, it is elastic to chew and accompanied by a soup with a light vinegar flavor, and the chili oil makes it a must-have in the Ankang region.