How much Shaanxi people like noodles, just look at the variety, delicious make you happy, but also wait for what, come to the bowl!

"Eight hundred miles of Qinchuan dust flying, 30 million old Shaanxi roar Qin opera, eat a bowl of dry noodles happy, no pepper murmur." Shaanxi people love noodles, which is famous. There are more noodles restaurants on the street than restaurants. But who knows why Shaanxi people like noodles so much?
Why do northerners like to eat pasta?
Noodles are mainly made of flour. There are different kinds of noodles all over the world. In China, there are noodles, steamed buns, noodles, mash, pancakes, dumplings, steamed buns and so on. In the West, there are breads, various kinds of baking cakes and so on. Eating habits are different in the north and the south of China, with the south rice north. Southerners love rice, while northerners prefer pasta. In fact, this is related to the different agricultural production structures in the north and south. In southern China, the climate is hot and rainy, and paddy fields are the main cultivated land, so local farmers grow rice with high temperature and rainy habits according to local conditions. In the north of China, the precipitation is less, the temperature is lower, and the cultivated land is mostly dry land, which is suitable for the growth of dry and cold tolerant wheat. In the long run, the so-called "what to eat and what to grow" has developed the eating habits to the north of Nanmi.
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This bowl of noodles, bright in color, tastes flexible, muscular and full of flavor, which is called a "special color"! Let people eat "steamed fire", there is a saying: "oil spicy spicy Bi ng Bi ng noodles, the more you eat the Mercer fairy."
Yes, if you want to understand the essence of our Biang Biang noodles, then there are a few pieces of garlic standard, bare face, while chewing garlic, it is simply "lost collapse"!
"2. Oil-spilled noodles"
Oil splashed on the face with a splash of fragrance
Oil is decent oil, spilled is spilled. Width, thickness and toughness are similar to the three dimensions of the three-dimensional world, and like the three dimensions of women, outline the attitude of oil-splashing.
The essence of oil is the temperature of oil and the fineness of chilli. These two points seem simple, but to tell the truth, if they are not really able to do so, especially when they are in the field, they will not taste the same.
Sometimes the memory of my hometown is the intoxicating sound of oil spill.~
"3. Noodles"
The traditional cuisine of Saozi Noodle has been circulating for thousands of years.
Thin as paper and thin as thread, go down to the pot to play on the swing, put lotus flowers in a bowl, soft taste, full also need to add three bowls.
If "noodles" is Shaanxi's main dish, then Yuanzi noodles can absolutely occupy the first place, whether it is "red and white wedding" or New Year's Day, only that bowl of "Yuanzi noodles" is the most worthy of expectation.
The authentic "Banzi Noodle" is not only famous for its nine characteristics of "sour, hot, fragrant, thin, tendon, light, fried, sparse and Wang", but also preserves and inherits the sacrificial rites of more than 3,000 years with its unique food customs, which can be regarded as the living fossil in delicacies.
"4. Dip in the water."
Taste experience of garlic dipped in juice
If the noodles are as delicate and gentle as those of Guanzhong women, the surface dipped in water is as rough and bold as that of Guanzhong men, with white and thin gluten, spicy soup with garlic, and potted soup noodles, the more chewing, the more fragrant it becomes.
Dipping in water is sold on the basis of roots, with a width of 5 or 6 centimeters and a length of about one meter. It is served in a large basin and is cooked the same as spinach. It is called "pure and white". Each person has a dip in a sauce bowl, mixed with garlic seedlings and other five flavors, delicious food.
The soup is moderate, greasy but not greasy, tendons but not hard, fragrant but not strong, dipped but not light, smooth and refreshing... Whether it is elegant noodles or special soup, it is the essential ingredients for this bowl of delicious food.
"5. Spinach noodles"
Spinach noodles are bright green, delicate and wide
Fresh spinach and flour are perfectly integrated. After several steps of manual kneading, rolling and cutting, the water rolls down the pot, and after picking up, a special pickle is added, which becomes a bowl of pure manual spinach noodles.
A successful bowl of spinach noodles should first be bright and green in color. The bottom of the bowl can be seen when the big chopsticks are picked up. Only when the noodles are strong and the mouth is smooth, chewing and tasting is the highest level.
Spinach noodles not only stand out in color, but also scorn other kinds of noodles in Shaanxi with their high nutritional value. Especially in today's society, people have higher requirements for nutrition and health of food. It is not surprising that spinach noodles are liked by more and more people.
"6. Flag Flour"
There's a story on the face of flag and flower
Flag flour is a kind of pasta for guests in many places of Shaanxi Province. As soon as a guest enters the door, he can serve a bowl of hot fragrance. Fried soup and full noodles are the ways of hospitality for the old Shaanxi people.
Flag flour is also called a mouthful of fragrance or flower flour. It is named for its food material, which is cut into parallel quadrilateral lines or triangles like a small flag. Chicken soup tastes fresh, vegetables are gorgeous, vinegar is fragrant and refreshing, yellow vegetable oil floating soup layer, noodles thin, light, tendon, thin as paper, light and flexible. "Pick up the flag, put down the flower." The authentic flag face absolutely conquers your taste buds with color and fragrance.
"7. Put noodles in soup."
Place soup and fabric bowls separately and dip them in before eating
"Down to the pot to turn the lotus, fishing a bowl to fold silk thread, eat the muscle and soft, swallow into the stomach fragrant for half a year," that is, Huxian place soup noodles.
The most important thing is the bowl of old soup. The older the bowl is, the better it is. It has black soy sauce color and is covered with chopped leek leaves. When eating, fold a small basket of noodles and put them in the soup for a while before eating.
There are three ways to eat soup noodles: first, the soup is rich in flavor and bright in soup and fresh vegetables; secondly, the noodles are thin and sliced; thirdly, the soup noodles are divided into bowls, a bowl of soup, soup is fried and fresh, and the appetite is stimulated.
"8. Slurry Surface"
Sauerkraut and Pepper on Slurry Surface
Slurry noodles are sour soup noodles with slurry as soup juice. Almost every household in the countryside of Guanzhong has to make slurry in the hot, hot and summer season. People come back from field work and eat a bowl of water. They feel light and mellow, smooth and delicious, mellow and refreshing, with a long aftertaste.
Shaanxi people pay attention to eating, but the method of making "slurry" is simple. Clean the small jar or jar, put celery into it, then pour into the pure noodle soup without oil stain, then put it in the high temperature above 30 degrees, ferment for three or five days, its taste turns sour, taste pure, no strange smell, so as to make the slurry.
"9. Baked noodles"
Luan noodles and buckwheat noodles are all available.
Buckwheat noodle bait is a famous Chinese pasta snack in Shaanxi Province. Known as one of the three best pasta dishes in the north, it is as famous as Lanzhou ramen and Shanxi knife noodle.
Bait, known as "river leakage" in ancient times. Wang Zheng, an agronomist of the Yuan Dynasty, wrote "Agricultural Books, Buckwheat": "After the northern mountains, there are many kinds of counties, which remove the husks, grind them into noodles or make soup cakes. Luan, because it is made of buckwheat flour, is more commonly known as buckwheat flour bait.
Today's bait, in addition to the traditional buckwheat noodle bait, can also be made with wheat flour. It can be eaten with flour soup and sheep's blood as soup noodles, hot and spicy three flavors are optional, or with vegetable sesame mustard as dry mix, hot and cold toppings of buckwheat are optional.