Shaanxi Xi'an Noodles

We all know that Xi'an is an ancient city with a long history, so you can feel the strong ancient charm in Xi'an. It was the capital of several dynasties in ancient times, so Xi'an is also known as a holy place for people to travel. Many people yearn for that place not only because of the beautiful scenery, but also because there are many delicious foods there. So what delicious noodles are there in Xi'an?

1Shaanxi Lantian Belt Noodles

One of the eight strange things in Shaanxi is “noodles that look like belts”, commonly known as “biang-biang”. Authentic Kuadai Noodles are made from flour ground from Guanzhong wheat. A noodle can be two or three inches wide and about one meter long. When it is thick, it is about the same thickness as a coin, but when it is thin, it is as thin as a cicada's wing. The biangbiang noodles with spicy oil become more and more delicious the more you eat them.

2. Qishan Saozi Noodles

Drink a few glasses of Xifeng wine, sit here for a while, and eat two bowls of臊子面, the trip is worthwhile. Shaanxi Province has a long history of臊子面, especially the Qishan臊子面 in Qishan County, Baoji City, which is the most authentic. It originated in the Shang and Zhou dynasties and was already very famous in the Qing Dynasty. Qishan臊子面 is famous for its thinness, chewiness, glossiness, friedness, thinness, soupiness, sourness, spiciness and fragrance. Saozi noodles require a wide soup, with more soup and less noodles, and a prominent sour and spicy taste. The so-called fried and stir-fried noodles should be hot enough to burn your mouth and have plenty of oil to reflect the characteristics of this noodle.

3. Oil-splashed noodles

Oil-splashed noodles were developed based on the Zhou Dynasty's ritual noodles; they were called soup cakes in the Qin and Han Dynasties; they were called long-life noodles in the Sui and Tang Dynasties, and they were cooked in the pot for a long time without stopping; they were called water-slippery noodles in the Song and Yuan Dynasties. Oil-splashed noodles were first sold on Anban Street and Tanshi Street and are very common in Xi'an. The thick and wide noodles are hand-made, cooked in boiling water, and then scooped into a bowl. They are topped with chopped green onions, shredded pork, pepper powder, salt, and a thick layer of chili powder, and the bowl is instantly filled with red.

4. Huxian soft noodles

There is a saying in Shaanxi that "Zhouzi is gold and Huxian is silver". Huxian has fertile land and abundant products. The excellent natural feng shui produces wheat with large and thick ears. The flour ground from it is fine, white and delicate, and the pasta made from it is fragrant and chewy. Huxian soft noodles are about two fingers wide and two inches long, neither thin nor thick, steaming and emitting a faint fragrance. This aroma exudes a natural wheat aroma, faint, pure, Cuan Cuan, oily, sour, crispy, and a little spicy. In short, it is a rich aroma mixed with the aroma of noodles, vegetables, meat, tofu, and seasonings!

5. Yangling Dipped Noodles

The noodles are white, thin and shiny, with a hint of oil, garlic and spicy flavor. The soup noodles are served in bowls, and the more you chew them, the more delicious they become. The noodles and soup of Yangling dipped noodles are separate. When eating, you pick up the thick and long noodles from the large bowl and pull them into the soup in the bowl, then bite them one bite at a time. Yangling dipped noodles require one green and two white. The green can be spinach, alfalfa, pea sprouts, etc. In short, it must be as green as water plants in the water. The noodles are pulled, 3-5 cm wide, 1.5-3 meters long, 2-3 mm thick, and white coiled among the green.

6. Arrange the noodle soup

The noodles and the臊子 are served separately, and the best part is the bowl of excellent臊子 soup, which is topped with daisy floret, black fungus, diced fried tofu, tomatoes, garlic sprouts, leeks, chopped green onions, diced meat, etc. A bowl of warm soup with thin noodles. When eating, pick up a piece of noodles with chopsticks and put it into the sauce soup, shaking it back and forth to allow it to be fully coated with the sauce. The noodles are thin and chewy, fried in oily soup, sour and fragrant. Some people praise it as "as thin as paper, as fine as thread, turning into a lotus in the pot, like a thread in the bowl, and smooth and soft in the mouth."

7. Liquan Fried Noodles

Liquan baked noodles were known as "the best noodles of Qin" as early as the Qin Dynasty. It is the earliest convenience food in the world and is known as the "ancestor of the world's pasta." It can be eaten with soup or dry. Its special way of eating it is called "miao", which is to put the noodles in a bowl and pour boiling water on it repeatedly. Then add seasoning and it is ready to eat. The seasoning is quite unique, using top-quality lard and chili powder, combined with chopped green onions, chives, salt and locally brewed vinegar.

8. Jiangshui Noodles

It is said that the name of Jiangshui noodles was given by Emperor Gaozu of Han, Liu Bang, and Prime Minister Xiao He in Hanzhong. Jiangshui noodles are made by pickling seasonal vegetables, kneading into thin noodles by hand, and then adding garlic, chili and red oil. It is a dish that stimulates the appetite, sobers up, and is refreshing. Hanzhong Jiangshui noodles are unique in that they are sour, spicy, and fragrant. The best Jiangshui vegetable is mustard greens (flowery spicy vegetables). Jiangshui noodles in Guanzhong are similar to sour soup noodles and are a common snack in summer. Most of the vegetables in Jiangshui dishes are celery.