Cut gluten noodles are mainly spread in Baoji, Fengxiang and other adjacent areas in Shaanxi, and even more than Zhenzi noodles can touch the nostalgia of the local people. The boss Wang Lei is a native of Fengxiang, Shaanxi, and the husband and wife have been managing the noodle restaurant for nearly ten years.

Cutting gluten noodles is the most particular about gluten, and when the noodles are kneaded, rolled thick, cut them wide and even, and then put them under the pot, the roots are clear, and they are very chewy to eat. The oily spicy peppers brought from the owner's hometown are the most present, where the chili peppers are fried and then crushed with a stone grinder, retaining the original and brutal aroma of the chili peppers, but they are not spicy at all, and the impact on the taste is warm and solid, and it can be chewed empty. However, the audience for gluten noodles is not wide, and for diners who are not good at this bite, the taste is too stiff, and the cheeks are sour and tired after a bowl, and the teeth are not good to choose carefully. Note that there is no meat in the noodles, and you need to pay an additional 5 yuan if you want to add meat.

The boss revealed that the store once served 17 kinds of noodles at the same time, many of which were taught by the villagers little by little, and now they are fixed at about five kinds, and the mainstream Northwest noodles can be found in the store. However, Xifu Noodle Restaurant has also suffered from doubts from all sides, such as the unstable portion; In order to save costs, there is basically no service in the museum, and the ordering to the end noodles are self-service, and vinegar and paper towels are also placed in the public area, which is inconvenient for diners.