As a specialty of Shaanxi, bacon often appears in Xi'an's famous snack meat buns, but this did not originate in Xi'an. And bacon and pork noodles are a delicacy that really originated in Xi'an, and it all starts with a noodle restaurant called Liu Ji Bacon Pork Noodles. In 1998, Xing Guiqi, the proprietress at the time, and her son Liu Bin sold large meat and meat buns in Dachejia Lane. Outside the store, there is a photo of the current owner Liu Bin and Wu Yanzu, which also attracts many foreign tourists to come to taste.
The cured pork noodles are noodle soups, which are different from the noodles and biangbiang noodles. The noodles are covered with a thick layer of bacon and leeks, which looks a little too earthy, but the taste is very delicious. After adding star anise, Sichuan pepper and other spices to the pork, it is simmered for more than ten hours, the meat is rotten and fragrant, fat but not greasy. The bacon on the noodles is harder in taste than the bacon in the meat bun, which can highlight the softness of the dough sheet. Different from other houses, Lao Liu's household oil and noodles are smoother and easier to pull, and the dough pieces pulled out are no different from knife cutting. A noodle is kneaded into 33 pieces, and a bowl of noodles is filled with 99 noodles, which means "long and long". The side dishes are very simple, there is no color matching of carrots, yellow potatoes and green cabbage, only leeks and dried fragrant. The leek has a strong aroma, but in fact, the taste is not prominent, and only a trace of fragrance is left in the mouth. If you feel that the taste of the noodles is a little bland, you can add some vinegar and oil to pour spicy seeds. The oil and spicy seeds on the table are fragrant but not spicy. The vinegar blends with the salty soup, and the sourness can weaken the slightly strong meat flavor of the noodles, making it more refreshing.
The bacon in the store is divided into two types: fatty and lean meat, and the cured meat noodles are divided into two categories: high-quality and ordinary. The store said that the high quality was just more meat than the ordinary one, and there was no other difference. The lobby is long enough to fit only two tables, but there are other rooms for diners to sit. The store is often full, and every corner is full of people. The store adopts semi-self-service service, with self-poured noodle soup and self-pick-up chopsticks.
