Shaanxi Liangpi is broad and profound, and only the dough can be subdivided into three types: rolling dough, steamed dough and branded dough. For some young and middle-aged diners, the memory of the hitching pile begins in childhood.

Unlike steamed dough, rolling dough has a washing process, so it has a higher protein content. Before steaming in the pot, the dough should be rolled into a thin cake, which further increases the elasticity of the dough, and the cutting process is very difficult. There is no need to worry about the non-hand-cut dough not being elastic enough, and it is common for the cheeks to be tired after eating a plate of dough.

It is not easy to roll out the dough and hang the juice, so the chili oil is in the form of toppings, and the bottom of the plate is a special water, which is abundant. The chili oil ingredient used in the horse tie pile has a large amount of dried pepper crumbs, and the aroma is distinct, which is commendable.

The dough is made in-house, with irregular shapes and uneven holes, which are very different from the gluten commonly found in hot pot restaurants, and the taste is very attractive when the juice is full. Gluten is also provided separately with the same ingredients as rolling dough, so local diners may wish to pay attention.

Baoji is the birthplace of dough rolling, and the flavor of Tiemazhuang has a certain gap compared to it, but in Xi'an, its standard is outstanding. It should be noted that there are many branches of the tethered horse pile, but there are flaws in the management, and the flavor of each store is not uniform. Among them, the main store has the best quality control, it is recommended to taste, and the store is directly opposite the Daxue South Road Primary School, and the road is extremely congested during the school day, so it is recommended to plan the meal time in advance.