Types of Xi'an noodles

Xi'an is a city that likes to eat noodles. There are many kinds of noodles in Xi'an. If we pick out a few representative ones, they are spicy oil-splashed noodles,臊子面, buckwheat noodles, etc., which are loved by local people. Some tourists must try these noodles when they come to Xi'an. For example, spicy oil-splashed noodles, which is simple to make, tastes delicious, and has good nutritional value.

Types of Xi'an noodles

1. Spicy chili with oil

Biangbiang noodles specifically refer to flour ground from Guanzhong wheat, which are usually hand-pulled into long, wide and thick noodles. It is made from high-quality flour, and the noodle soup is mixed with soy sauce, vinegar, MSG, pepper and other condiments. The noodles are then put in and drizzled with hot vegetable oil.

2. Qishan noodles

It is famous for being thin, chewy, shiny, fried, thin, soupy, sour, spicy and fragrant. Its characteristics are: the noodles are long and thin, of uniform thickness, the sauce is fresh and fragrant, the red oil floats on the surface, the soup is sour and spicy, the noodles are chewy and refreshing, and it is suitable for both young and old. Qishan noodles have a very important position in the Guanzhong region. They are indispensable in important occasions such as weddings, funerals, festivals, children’s full moon, elders’ birthdays, and welcoming relatives and friends.

3. Saozi noodles

It is a traditional noodle dish with special features from Northwest China and a famous Xifu snack, among which the Qishan臊子面 from Baoji is the most authentic. It is prevalent in the Guanzhong Plain of Shaanxi and Longdong of Gansu. Saozi noodles have a long history. It also contains side dishes such as tofu, eggs, etc., and is simple to prepare. Saozi means diced meat. For Shaanxi people, the color matching of臊子面 is particularly important. Yellow egg skin, black fungus, red carrot, green garlic sprout, white tofu, etc. are both beautiful and delicious.

4. Buckwheat noodles

As one of the famous snacks in Shaanxi, Hele was called "Helou" in ancient times and has a history of more than 600 years. The main raw material is fresh buckwheat, which is characterized by its black color, thin strips, tough and smooth tendons, and it does not break when picked up, and it has a fresh and delicious taste. Knead refined buckwheat flour into dough with warm water, take an appropriate amount of dough, put it into the noodle bed and press it into the boiling water pot. After it is cooked, scoop it into a basin of warm water. When eating, add broth, vegetarian soup, mixed sauce and other soup ingredients and mix it. It can be eaten hot in winter and cold in summer, and has the effect of strengthening the stomach and relieving heat. The production has a long history and is well-known.