If you want to eat a bowl of authentic Shaanxi noodles in Shenzhen, someone who knows how to do it will take you to Lao Cai's house in Xi'an.

A small shop of a few square meters can be opened for more than ten years, relying on the stable and amazing taste control, Lao Cai's noodles can be called a must. Oily noodles are the touchstone of Shaanxi noodle restaurant, Lao Cai's seasoning is very ruthless, oily noodles burst out of the oil fragrance as soon as they are served on the table, and the spicy seeds are particularly eye-catching on the white swaying wide dough, but there is only the aroma when you eat it, and you don't choke your throat. The soy sauce and vinegar at the bottom are thick and full, the dough is thick and tough, the mouth is hot and does not bite, and the seasoning cannot cover the overflowing wheat aroma when chewing, and the bowl is extremely satisfying.

If you prefer soup food, Lao Cai's Zhenzi noodles will not disappoint you. Before you can eat it, the sour and spicy aroma rushes straight to your nose. The red oil soup is topped with a thick layer of diced meat, potato wedges, white radish, carrots, chopped green onions and coriander. Although the noodles are pressed by the machine, the entrance is still tenacious, but at this time the noodles are not the only protagonists, it and Zangzi achieve each other, first drink a sip of soup, so that the taste buds are blown up; When eating, you must take a mouthful without swallowing, and then take the second bite until you are sweating profusely, the wings of your nose are unblocked, and your body is sour and transparent.

If you're feeling a good appetite, pair it with a meat bun. After the Spring Festival in 2017, Lao Cai's family replaced the white Ji bun with a heavy and crispy Tongguan bun, the inside of the cake body is layered, the taste is extremely crispy, and it will be decomposed immediately when it touches the teeth.

Although the food tastes authentic and precise, the interior environment is really not complimentary. Due to space constraints, diners often even have to sit with their backs to their backs, and the frequent entry and exit of takeaway delivery staff makes the dining space even more crowded. If you can reduce the requirements for the environment, with the mood of just eating a bowl of good noodles, the steadfastness and propriety of the Lao Cai family for more than ten years will definitely make you sigh that it is worth it.