<h3 class="pgc-h-arrow-right" > biangbiang noodles</h3>
There are eight monsters in Shaanxi, one of which is "noodles as wide as trouser bags", which refers to the trouser bag noodles, and it also has a more resounding name, biang biang noodles. This is a traditional flavor noodle dish from Guanzhong, Shaanxi, made from flour milled from Guanzhong wheat, usually hand-rolled into long and generous noodles. The reason for the name "biang biang" is that there is a saying that the water that began to make noodles was taken from the "biang biang river" (referring to the water of the Wei River) called by the old man in the past. In the past, the water of the Wei River was not polluted, and the local people picked up the water and poured it into a wooden barrel, added a few drops of alum to settle and then drank. They also use the water here to make tofu.
Another theory is that when making biang biang noodles, the dough is placed on a stone or board and beaten with a mallet until the dough is smooth and even, then rolled into large dough with a rolling pin, and then cut as wide as a trouser belt and down into a boiling pot of boiling water. This loud and thick "Biang—Biang—" sound also became the origin of the name "biang biang face". Cooked noodles, whether topped with cheeks or piping hot oil, are smooth, soft and elastic to eat.
<h3 class="pgc-h-arrow-right" > soba gel network</h3>
Buckwheat noodles are one of the three best foods in the north, along with Lanzhou ramen and Shanxi knife noodles. The Yuan Dynasty agronomist Wang Zhen's "Nongshu Buckwheat" once recorded: "After the northern mountains, the counties are varied, the skin is removed, and the noodles are ground into noodles or soup cakes. Because it is mostly made of soba noodles, the more fixed name is soba noodles. Buckwheat is known as the most nutritious food in all cereals, rich in starch, protein, amino acids and vitamins P, B1, B2, rutin, magnesium, total flavonoids, etc., and buckwheat contains essential amino acids.
There is a place in the northwest direction of the Xi'an city wall called Jiaochangmen, which, as the name suggests, is probably the place where the Eight Banner Soldiers and the Green Battalion soldiers practiced martial arts in those years. "Gate" has not been seen, but for a long time, the three words "teaching field gate" appeared in the mouths of Xi'an people, often with two other words hanging behind it, "Dumpling". One of the more certain theories about the teaching field is that it appeared in the late Qing Dynasty and was created by an old man surnamed Meng in The Lüjia Village of Weinan Province, and his descendant Meng Zhaowu inherited the family tradition and practiced the skill of breaking the bird with one hand.
In 1932, he first sold it in the first market of nanyuanmen, the most lively market in Xi'an at that time, and later moved to the teaching field gate, and in the following decades, he became a famous family in the Xi'an food market. According to insiders, the selection of materials for Meng's Yiyi dumplings is very elaborate, mainly using fresh buckwheat from Qianyang, Longxian, Baishui, Changwu, and Pucheng counties in Guanzhong to make special dumplings, and the main process of making special dumplings is divided into noodles, boiling strips, mixing oil and other procedures, and the most important link is the production of bluestone water. Choose an egg-sized bluestone and burn it red, put it in cool water for a stir, "snort", the bluestone water will become, and then scoop a small bowl and slowly sprinkle it into the basin and knead it into a dough. It is said that when bluestone water is added, the bird is tough and chewy. There are two ways to eat buckwheat bird, one is hot to eat, the other is cold to eat, and in summer it is generally eaten cold.
Cooked dustpan dumplings mixed with salt, balsamic vinegar, mustard, garlic juice, sesame paste and red oil spicy seeds, sometimes the noodle seller mustard under the fierce, a chopstick entrance, can't help but tremble, as if the seven tricks and six gods are all understood, it is indeed a good thing to cool off the summer. In winter, it is hot to eat more, pouring dumplings and hot bone broth on the noodles, and sprinkling pepper, coriander, garlic sprouts and seaweed to eat the soup with fresh gluten and a pleasant body.