Red and black, black and red are mixed, and there is also an earthy yellow juice flowing in it, which looks quite like the marinade jelly of a leaked product from a chemical factory, which is a unique snack in Xi'an. Marinade, garlic juice, sesame paste, spicy oil, vinegar and sesame oil make up the base of the marinade jelly, which is why it looks "shocking". There is the main ingredient cold powder hidden in the base material, which still maintains a crystal clear, muddy and unstained posture after being soaked in the base material. The taste of marinade jelly is complex, all kinds of base materials are blended in just the right proportion, each of them can release its original flavor, the sesame sauce is sweet, the oil is spicy and spicy, the marinade is fresh and smooth, the entrance is not as terrible as it looks, and the taste is quite layered. This visual and gustatory contrast is what makes it far superior to the other cuisines on the list.
Do not stir before serving. This will break the jelly and make it more difficult to pick up the mouth with chopsticks. The correct way should be to slowly "nibble" from the edge of the bowl, that is, to eat it while planing, which can not only ensure the integrity of the jelly, but also bring the soup in the process of inhalation, and the fragrance will be stronger. If the cold powder can not satisfy the appetite, Songhua eggs, braised eggs, and pickled buns can be added to the base, in the eyes of some foreign diners, this combination is not good, but when it comes to flavor, it seems to be a must in Xi'an.
Hongshunxiang is known as "the first Huifang marinade jelly", and it is also a famous marinade jelly store in Xi'an. Compared with other marinade cold noodle shops in Huifang, such as Lao He's family and Bai Fatzi, Hongshunxiang is more recognized by diners because of its longer history and better reputation. It opened in the early 90s of the last century, founded by Ma Hongliang, a Muslim, and now the small shop has been passed down to the second generation, but the taste is still the same. In the early years, Wang Shun Cheung opened in Qiaozikou Street, and after moving to the food street, the business became more and more prosperous, at first the small shop was only open until after lunch, and it was closed in late winter, but with the increasing number of diners, it had to extend its business hours to 8 pm, and it was open all year round.
