Another "sweeping monk". Lao Xiao's house is located in Yanta District, only 400 meters away from Xi'an University of Posts and Telecommunications, and is also adjacent to the branches of Xi'an University of Finance and Economics and Xi'an Jiaotong University. Emotional factors do not affect the score of the list, Lao Xiao has been in business for more than ten years, the taste of hot rice noodles is very top-notch in Xi'an, the owner himself is also from the "Liangpi family", and the Hanzhong betel bean hot noodle shop is actually operated by a distant relative of Lao Xiao's family.
Lao Xiao's family insists on making rice noodles by hand, believing that this is the key factor affecting the flavor of rice noodles. This argument is not credible, and the characteristic aroma of rice husk is related to a pyrroline-like substance, the concentration of which reaches a certain threshold before the taste buds are "electrocuted". Lao Xiao's excellent rice peel flavor is contributed by high-quality rice and the right ratio of rice to water. The width of the hot rice skin is about 5cm, and the taste is soft and glutinous, and when it is crushed by the tip of the tongue, the rice fragrance will bloom, and the flavor is natural.
The soup is dark red in color, with slightly less white sesame seeds, and the oiled pepper seeds contribute a lot of aroma, and its flavor is still top-notch, but compared with the old Wang family in Hanzhong, it lacks characteristics.
The cold rice skin is also excellent, and it is only garnished with a little tender soybean sprouts after being plated, and the bean sprouts are not big, and the bean bean will not dominate. If you compare it to noodles, hot rice noodles are equivalent to soup noodles, and cold rice noodles are dry noodles. Since the rice aroma of hot rice husk is more distinct than that of cold rice husk, it is recommended to give preference to the former. There should be freshly ground peanut soup in the store, which may be served with food.
Lao Xiao's family had previously tried to operate 2 branches, but the operation was not essential, and one of them was transferred, in this context, only its main store on Red Brick South Road was recommended. The shop is still a family-run business, and the craftsmanship of making rice noodles has now shifted to that of the second-generation chef, but this has not brought about any fluctuations in quality control, so diners can rest assured.
