People who have just come to Xi'an may misunderstand: whistle noodles? Can this side be blown? In fact, this is also the local characteristics of the whistle noodles, the dialects of the Guanzhong area "si" and "shi" are not distinguished, "whistle" and "臊" pronounced out a sound, for a long time, everyone habitually called "cheek" "whistle".
The most authentic is the Baoji Cheek Noodles, a bowl of red oily cheek noodles brought to you, with a cheek sandwich bun. Pick up the chopsticks, pull out the various colored vegetable yards, fish out the noodles, you have to stuff them into your mouth, at this time do not worry, the correct way to eat should be, nuzzle mouth, blow, do not say that only heard of eating noodles, did not hear of blowing, this is the unique feature of cheek noodles.
This Qishan noodles are delicious on this soup, the soup is also delicious on this vinegar, Qishan noodles are made of qishan local Cai jiapo, Fengxiang area self-brewed vinegar, the taste is very special, especially suitable for mixing noodles, mixing cold vegetables. Drinking it alone will definitely make you sour, but mixing it with this noodle gives off a different style. Because there is a thick layer of chili oil on the soup, in order to let people still maintain the gentlemanly and ladylike appearance when eating noodles, they should slowly blow out a vacuum like drinking tea, at this time you can clip a chopstick noodle to taste carefully.
This side is called a tendon, called a thin! This side is also called the cutter face, not all northwestern people are five big and three thick, this is called thick with thin. What's in it for you? Shaanxi dialect is called "Zha Zi", which is fat and thin with skin pork belly, simmered for more than ten hours with various spices, peppers and vinegar. This is the one that makes people feel the steamed bun clip, pick up the steamed bun that makes people full of oil, take a bite, and for friends who like to eat sour and spicy, it is definitely the best product. Meat sandwich steamed buns and steamed buns are like "white and delicate Shanghai girls" and the other is "provoking Sichuan girls".
A bowl of cheek noodles can be described in a few words: sour - Xiqi old vinegar is notoriously fragrant acid, soup is made of it, even the meat inside the cheek is soaked with it; spicy - 34 degrees north latitude is the birthplace of Chinese chili peppers, producing the best Qin pepper in China, the oil used in the noodles is made of this kind of pepper; incense - the credit of the nose, the nose can smell the incense that is nothing but it; thin - handmade noodles, rolled very thin; tendons - thin noodles are hidden in the red soup but do not soften Light - noodles in the mouth smooth down, light like swimming fish; frying - soup temperature is very high; thin - each bowl only a bite of noodles, the average person will eat more than a dozen bowls, strong guys have to eat thirty or forty bowls a meal to be full;
The oil in the soup is particularly large, which can seal the hot air and make the soup not easy to cool. In addition, its drifting vegetables and cheeks are also very exquisite, and all kinds of vegetables are used together, which is not only attractive in color, but also nutritious to home. The taste of the noodles, the outstanding taste, and the unique recipe make it not limited to qishan alone. Qishan noodle restaurants of all sizes can be found everywhere in Xi'an. Yongming Zhenzi noodles are a long-established brand in Xi'an, and the common way to eat is to divide soup noodles and dry mix noodles, both of which have their own strengths: dry mix noodles are fragrant and smooth, and soup gluten is elastic.