It is often said that Shaanxi people love to eat noodles. That's a good thing. Many Shaanxi people chatted together and asked each other about their hobbies for food, and most of them would call themselves "noodle pie". Many Shaanxi people go out, if they can't eat for three days, they feel uncomfortable, if they go out for ten and a half days, the first meal when they return home must be noodles, and they will eat several bowls in a row. In the early 1980s, a delegation from the province went to the south to investigate, went out for more than half a month, did not eat noodles, and was anxious like ants on a hot pot, not knowing how to be good. After negotiation, it was easy for a pot of noodles to be brought up, and the whole group immediately crowded and crowded in front of the pot of noodles. At this time, the regimental commander spoke, he said: "Usually, regardless of the size of our official position, when we eat noodles today, the regimental commander will start", and quickly started to serve two bowls. Then the deputy regimental commander also said, "Then the second one is me," and also took two bowls. People followed suit, and one of the members of the regiment muttered while serving noodles: "When is it, and what kind of regimental commander and deputy regimental commander are they talking about!" "It's too late, it's fast, but in a few minutes, a large basin of noodles is swept away."
However, it is not enough to say that Shaanxi people love to eat noodles, Shaanxi people love to eat Shaanxi noodles, which is exquisitely made noodles. For noodles, Shaanxi people love to eat and will eat: love, indicating that the opposite has a deep feeling, can appreciate the charm of noodles and is good at getting the beauty of noodles; Yes, it shows that the other side has a deep understanding, knows how to make and has the ability to make extraordinary pasta.
Shaanxi's noodles are innovative and varied, and if you talk about it casually, you can list dozens of kinds. For example: ramen noodles, brine noodles, oil noodles, stick noodles, chess noodles, pulp noodles, emerald noodles, dragon whisker noodles, wood noodles, spinach noodles, Biao Biao noodles, knife cut noodles, sour soup noodles, egg yolk noodles, cross water noodles, hemp noodles, braised noodles; Heyang noodles, Dali furnace tooth noodles, Hancheng big knife noodles, Yongshou longevity noodles, Hanzhong wu noodles, Ankang wo wo noodles, Dingbian buckwheat noodles, Yaozhou salty soup noodles, Linyou blood noodles, Fuxian chicken blood noodles, Liquan mutton noodles, Qianzhou sour soup noodles, Tongguan yiwo silk noodles, Xi'an monkey head noodles, monkey ear noodles, oil splash noodles, Sanyuan knotted noodles, Heju noodles, dried rotten cheek noodles, Qishan noodles, Zhenzi noodles, big knife noodles, but also related rice noodles, garlic noodles, northern Shaanxi miscellaneous noodles, sizzles, and so on, and so on. These names either highlight their particular raw materials, or indicate their distinctive shape, or emphasize their attractive taste, each with its own elegance and characteristics. Just listening to these names is enough to make people think and salivate.
When it comes to "noodles", people generally think of "noodles". Broadly speaking, noodles are also mentioned here. However, "noodles" cannot be simply understood as "noodles", and (1) "noodles" cannot be simply understood as "thin strips of food made of flour". (2) This interpretation of the Modern Chinese Dictionary is at least inconsistent with the habitual understanding of the Shaanxi people. Shaanxi's "noodles" have strips and non-strips, whether strips or non-strips, they are also thin and thick, long and short, thick and thin, wide and narrow, and non-strips are also squares, circles, triangles, irregular shapes, and so on, and so on, and so on. Therefore, the three words "thin strips" are too simple. There is a saying that Shaanxi has "eight monsters" or "ten monsters", one of which is "noodles like trouser belts". This is a kind of noodle that Shaanxi people love to eat: Biao Biao noodles. However, Shaanxi people still love to eat noodles, rural women in Guanzhong West Province, skillful, make noodles, "thin as paper, as thin as a line, down to the pot lotus turn."
When it comes to cheek noodles, especially Qishan noodles, it is not only good noodles, soups, and partners. Authentic Qishan noodles are not only refined with noodles, but also with their own delicacies, base vegetables, bleached vegetables and pouring soups. The base dish and bleach should be selected according to different seasons, such as white tofu on hot days and oil tofu when cold. The base dish is light vegetables, such as golden needles, fungus, tofu, carrots; Pellets are made of green vegetables, such as garlic and leeks. There is also a special agreement, when a bowl of noodles is made, the drifting vegetables and the bottom dish should be the roots, stems, leaves, flowers, and algae of the plant, and present red, yellow, green, black and white, which can be regarded as authentic and exquisite. The base dish and the drift dish are companions. Such a big effort in the partner of the noodles is indeed rare, and it is a must. A similar situation is also reflected in the yaozhou mushroom nest noodles.
How are noodles made? People generally think of "boiling" and think that the noodles are cooked and eaten, and most of them are eaten with soup. However, Shaanxi's "noodles" not only use the cooking method of "boiling", but also steaming, stir-frying, roasting, frying, simmering, and frying the "Eighteen Martial Arts". You can bring soup or not. The marinated noodles are steamed and eaten. The prepared noodles are steamed in a steamer basket and eaten. Steam with fresh vegetables or add pork, beef and lamb. Vegetables can be very numerous, much more than noodles. It can also be less. Brine noodles are frugal and casual, elegant and popular, whether they are enjoyed at home or entertained by guests, it is a good choice. Marinated noodles should be served with a delicious soup.
Liquan noodles are cooked and eaten. The preparation method is somewhat like spreading pancakes. After burning, cut into strips and pour them into cheeks to eat. It is said to originate from Tang Li Shimin. It is used as a food for migrant workers in Zhaoling, just like today's instant noodles. Heyang noodles are also eaten with cooked cut strips. However, the flour used is a mixture of 70% soba noodles and 30% wheat noodles. Heyang noodles can be stored for ten and a half days, and can be eaten hot or cold. Xi'an people love to eat a kind of fried noodles, which is first cooked and then fried, and sometimes it is lightly oiled before frying. Using the best vegetables or meat or seafood, it is cut into silk and flakes with a delicate knife and fried with noodles.