Types of Xi'an noodles

We all know that Xi'an is a magical ancient city. Since this city is the capital of many dynasties, it has the cultural atmosphere of some dynasties, and some of its local special snacks have also been passed down from ancient times. So many people travel to Xi'an, not only for the beautiful scenery of Xi'an, but also for the delicious food of Xi'an. There are many pasta in Xi'an that are famous throughout our country. So what pasta does Xi'an have?

1. biang (pronunciation) biang (pronunciation) noodles

The noodles are chewy, smooth and fragrant. The diced meat or slices of meat, chili peppers, bamboo shoots, cucumbers, etc. are stir-fried in a frying pan and then stir-fried together with the noodles. It is a special snack with color, fragrance, taste and shape, and it is a very authentic Qin flavor.

2. Qishan Saozi Noodles

Qishan臊子面 has a 3,000-year history, dating back to the Zhou Dynasty. When making it, use large amounts of meat "saozi" (i.e. diced meat) with tofu, cauliflower, and black fungus, and cook the soup and pour it over the noodles. Qishan臊子面 is famous for its characteristics of being “thin, flat, smooth, sour, spicy, fragrant, fried, thin and watery”. The noodles used with臊子 must be hand-made. After repeated kneading, the fibers of the dough are all stretched apart, making it very tough. The dough is then rolled into a thin, transparent skin, chopped into two centimeters wide strips with a chopper, and cooked in a pot. Therefore, Qishan noodles are also called Qishan chop noodles.

3. Yangling Dipped Noodles

There is no historical record of when and who invented dipping noodles, so it is still impossible to verify. But dipped noodles have indeed been the favorite noodle dish of people in Yangling and Wugong for many years. In summer, the soup can be cooled and served with fresh vegetables and various condiments, making it an excellent food for preventing heatstroke and cooling down. In winter, the soup can be heated and added with eggs, chili oil, ginger, garlic and vegetables, making it a delicious dish for dispelling the cold and keeping warm.

4. Huxian Noodle Soup

It's a bit like cross-bridge rice noodles. The most important thing is the bowl of old soup. The older it is, the better. It is dark soy sauce color and is topped with chopped chive leaves. When eating, pick up a small piece of noodles, put it in the soup and stir it before eating, hence the name "soup noodles". Its characteristics: the noodles are thin and shiny, fried in oily soup, sour and fragrant, and are known to be as thin as paper and as thin as a thread. They turn like a lotus when put into the pot, and are like a thread when put into the bowl. They are smooth and soft when eaten.

5. Guanzhong cold noodles

The dish has a blend of multiple flavors, is refreshing and tasty, and the noodles are chewy, making it a great summer dish. It is a unique and delicious noodle dish with a history of thousands of years, made with exquisite ingredients. The dish is originally made with buckwheat noodles, and served with cooked mutton, chopped green onions, fennel, star anise, chili peppers, Sichuan peppercorns, and other ingredients in a mutton soup. It tastes fragrant and not greasy, and is delicious.

6. Hancheng Mutton Soup

What matters is the original juice and broth. First, stir-fry the garlic slices, chili powder and coriander, then add the lamb slices and broth. Finally, add the shredded dough, pour chili oil on it before serving, and then cook with balsamic vinegar. Every little bit is very tasty.

7. Pulled Noodles

Pulled noodles are a traditional noodle snack in the Guanzhong region and one of the eight wonders of Shaanxi. They are as wide as a belt. It is poured with hot oil and then stirred before eating. Its characteristics are harmonious color, smoothness, flexibility, and elegant fragrance.