sixteen kinds of noodles

01 Shushan Dianzi Noodles

The Laoshan Yazizi has a history of 3,000 years, which first began in the Zhou Dynasty. In the production process, large meat “boiled oysters” (ie diced meat) was added to tofu, yellow flowers, and edible fungus to make soup. Laoshan Yazizi is famous for its characteristics of “thin, plate, light, sour, spicy, fragrant, fried, rare, and wang”.

02 Yang Ling Water Surface

White gluten-flavored, oily garlic spicy, soup noodles sub-potted, the more chewing mouth more fragrant. The surface of Yang Lingxuan is separated from the soup. When it is eaten, the thick and long noodles are pulled from the big bowl and pulled into the soup in the bowl. Then they nibble on the noodles.

03 Abalone wing surface

The face is dissolved in abalone fin powder and eggs, and the face is transparent, tendons, and nutritious.

04 biang biang surface

The biang (bian) surface spreads for thousands of years and has long enjoyed a good reputation. The surface is “gluten, light, and fragrant”. It is a typical snack with color, fragrant taste and shape, and it is a very authentic Qin with a wok and stir-fried diced pork or pork and spicy, bamboo shoots, and melon. Local flavor.

05 Huxian soup noodle

It's a bit like a bridge noodle. The most important thing is that bowl of old soup, the better the old age, the dark soy sauce color, which is full of chopped leek leaves. When eating, sandwich a small amount of noodles, put it in the soup, and then eat again, hence the name "put noodles."

06 Garlic noodles

A small bowl of dried chilli noodles, chopped garlic cloves, boiled oil, and a bang, the golden oil layer gradually covered the noodles, the bowl edge floated froth, then added some vinegar and a little salt, large Grab noodles and pour them into a large bowl. Add the greens and serve as a bowl of garlic soup. The garlic is delicious and spicy.

07 Huaxian Yangmian Noodles

A folk pasta from Yuhua County.

08 Noodles

One of Shaanxi's famous snacks has a history of 600 years. Especially in northern Shaanxi, Hancheng, Xi'an school, the most famous. When fresh buckwheat is used for production, it is usually cold, and it can also be eaten with lamb meat. It is characterized by scent and ribs.

09 Guanzhong noodles

Multi-taste, refreshing liqueur, noodles have gluten, for the summer season.

10 Blue Fields

It is a taste of food, unique, has a thousand years of history of pasta. At the beginning, buckwheat noodles served as a fabric, together with mutton soup made from cooked mutton, green onion and fennel, star anise, pepper, pepper, pepper, etc., tasted fragrant but not greasy and delicious.

11 Palace tank surface

Tank surface, also known as longevity noodle, spread this aspect is the feast of the Tang Dynasty palace, is specially designed for the emperor and Yang Guirong. The ingredients are cut, milled, filtered, baked, fried, and exploded. Bright complexion, mellow odor, gluten-rich soup, no greasy.

12 Grange lamb noodles

Lamb noodle is a major diet feature of Grange. It is as if eating mutton noodles in Grange is like eating no mutton in Xi’an. Pure mutton soup, authentic Tianzhuang handmade noodles, hot air, aroma, spicy gas blowing.

13 Hancheng Mutton Bubu

Pay attention to the original soup. First garlic, pepper noodles, parsley slightly fried, then under the lamb slices, add broth. Finally, put the cut noodles on the surface, pour the chili oil before cooking and cook with balsamic vinegar. The slightest hint of chewing.

14 Liquan Branding

The branded surface is called the earliest convenience food in the world. Burn a pot of boiling water, place the noodle in a bowl, and pour it with boiling water repeatedly. Call it “泖”. After seasoning, it can be seasoned and ready for consumption. The blending of condiments is quite unique. It uses the fine lard to reconcile the chili noodles with green onion, cilantro, salt and locally brewed balsamic vinegar. eat.

15 Spring Festival Dianzi Noodles

Shaanxi local unique Spring Festival food.

16. Chongqing Small Noodles
Chongqing Small Noodle is one of the four characteristics of Chongqing, belonging to the category of Chongqing noodles. Chongqing small Noodle refers to spicy vegetarian noodles, divided into soup noodles and dry slip of two types, hemp spicy type. Chongqing noodles also include small noodles in Chongqing and pasta with shame, such as beef, fat intestine, pea sauce noodles, rongchang coverings and so on.
Chongqing noodles are rich in change, in the noodle shop, you can ask the store to make a personal custom taste, such as asking the store  "dry sauteed " (mixed noodles),  "Yellow " (raw),  "Green " (more vegetables),  "heavy spicy " (more oil spicy) and so on. Seasoning is the soul of Chongqing noodles, a bowl of noodles all by the seasoning flavor. First adjust the seasoning, then put in the cooked noodles. Spicy Blend is not exciting, noodles Jindao smooth, soup fragrant, strong taste.