Branded dough is not very popular in Xi'an, if you want to experience it, Qifeng branded dough is a good choice.

Branded dough is still a Baoji genre, and unlike steamed dough, it is made by drying and baking high-gluten dough water in a pan. The bread has a higher protein content than ordinary dough and has been drained of moisture, so it is extremely elastic. Usually the dough will be cut into a diamond shape, otherwise the elasticity is too large, which will make it difficult to stir.

There is only a small amount of gluten and bean sprouts in the side dishes, and the fishy smell of the bean head at the bottom of the bean sprouts is large, causing some interference and slight flaws. In terms of ingredients, it is a traditional sauce and chili oil solution, and the chili oil of Qifeng noodles is excellent, but the saltiness is slightly heavy. In addition, the dough also has natural fermentation of clear acid, which is weaker than that of Shanxin.

Named after Qifeng, the noodles in the store are not handmade, and the taste is greatly reduced. Aside from the dough wrapper, there's nothing worth visiting.