You splashed noodles have a history of more than 3,000 years. They evolved from the "lime noodles" in the Zhou Dynasty. They were called "soup cakes" in the Qin and Han dynasties, and they belonged to the category of "boiled cakes". In the Sui and Tang Dynasties, it was called "Changming Noodles", meaning that it was put into the pot and cooked for a long time; in the Song and Yuan Dynasties, it was also renamed as "water slide noodles". It was first operated in Xianban Street and Tanshi Street. Pour hot vegetable oil on the seasoning, and the hot oil will boil, the bowl full of red light, there is a delicious sour and spicy taste.
油滴面
臊子面
臊子面
Banzi noodles have a long history, especially Qishan Boiled Noodles in Qishan County, Baoji City, the most authentic. It originated in the Shang and Zhou Dynasties and has been very popular in the Qing Dynasty. Well-known. Qishan simmered noodles are famous for their thin tendons, light, fried, thin, sour, spicy, and fragrant. The simmered noodles require a wide soup, that is, the soup duo-mian well highlights the hot and sour taste. In the third chapter of "Water Margin": "According to the general rule of the classics, ten catties of refined meat, cut into scumbags." The scumbags here mean minced meat and diced meat.
臊子面
带带面
Also known as Biang biang noodles, one of the eight great monsters of Shaanxi, "noodles like belts", authentic belt noodles, you need to use Guanzhong The flour made from wheat is rolled into a piece of noodles up to two or three inches in width, and the length is about 1 meter as thick as a coin. When it is thin, it is like a cicada's wings, "soft and not rotten, long and continuous, thick and thick. It's not hard, it tastes very chewy."
Trousers noodles
Dipping water noodles
It is served separately in the soup noodles. When eating, pull the white noodles in the bowl into the seasoning soup in the bowl. Dipping noodles is acetic acid, spicy red, garlic fragrant, soup is fresh, and gluten is light. People often feel that they are not eating enough. Some people are afraid that they will not be able to finish eating six taels at a time. Actually, they want to continue eating. "The noodles are white and thin, the soup is spicy and the garlic is spicy. The noodle soup is divided into pots, and the more you chew, the more fragrant."
湯水面
饴烧面
"饴餅"Noodles are one of the folk meals that are made with daily coarse grains and mixed with meat and vegetables. Earlier, some rice noodles or buckwheat noodles were mixed into a lump shape or rolled into a noodle shape or patted into a noodle shape. , Vermicelli, green vegetables, etc., more rice soup. According to legend, during the Kangxi period of the Qing Dynasty, the Emperor Kangxi pointed out that a special person would statistically report the national flavor snacks, and "He Leu" was also reported as one of them. However, due to the inconsistency between the homophony of the name "He Leak" and the improvement of the river course, Kangxi was unhappy and changed the word "He Leak" to "饸饹".
饴湯面
餅麻食
There is a record of "Bald and Hemp Food" in "Drinking Zheng Yao" in Yuan Dynasty. The noodles were skimmed by hand and mutton was used. It is made of ingredients, and the chefs continue to improve it. The production process and materials have changed a lot, and it has become a popular "stewed hemp food" today. Ma Shi is a gnocchi shaped like the size of a thumb nail, slightly thin in the middle and raised at the edges. The method is to pinch the reconciled noodles into thin strips, pull them into fingernail-sized gnocchi, place them on the chopping board and rub them with your thumbs. It is a kind of daily simple diet that people like.
飯麻食
鐘酒子面
This is a kind of noodles in Qianxian County, named after the noodles resembling donkey hooves. The noodles are chewy and chewy. The old bowl is mixed with pasta that has been passed down for thousands of years, and it is smooth and straight. A bowl of gluttony, a sense of pride emerges spontaneously, and the Qin people's aggressiveness is vividly demonstrated in the gluten-cutting noodles. Some people also call him Piaodao, and the people of Qianzhou commonly call him a donkey hoof.
donkey hoof face
四十里铺羊肉面
One of the most famous traditional snacks in northern Shaanxi. Sishilipu mutton noodles in Suide, Shaanxi are scattered in many places. Sishilipu mutton noodles, the mutton is selected from the fat and tender goat meat in northern Shaanxi. The meat is delicious and tender. It is the best of mutton. The noodles are noodles.
Sishilipu Lamb Noodle
三原結瘩面
瘩瘩面 is a local specialty snack in Shaanxi. The noodles are slender and flexible, the simmered seeds are oily but not greasy, and they are sour and fragrant. Savour slowly and have a long aftertaste. The shape of the face resembles the hair of a girl's disc. In the Shaanxi dialect, it is called "a lump" to describe a group of things entangled with each other, hence the name. The method of eating this product is also very particular. Before eating, scoop a small bowl of sour soup, which is called "thirsty soup" and taste fresh.
三原頤瘩面
汤汤面
Commonly known as Qihuanian, also known as Qihuanian, is a unique Han flavor snack in Wugong County, Shaanxi Province, and is well-known. It is called "Odd Flower Noodles" because the colorful flowers floating on the bowl are like flowers, and there are also "Qihua Noodles" because the frangipani, green onion, kelp shreds, day lily, etc. used in it are all cut into small flags The same parallel four-sided rows or triangles, hence the name "Flag Flower Noodle". According to legend, it was created by Kang Hai, the author of "Zhongshan Wolf", the teacher of Emperor Jiajing of the Ming Dynasty. It tastes sour and fragrant, and relieves greasy. It is named after the noodles "raised like a flag and laid down like a flower".
Soup noodle soup
