Xi'an noodles

In Xi'an, known as the "noodle capital", noodles are one of the most important components of the staple food on the table. Xi'an noodles are different from Suzhou-style fine noodles, with outstanding appearance and a fresh and smooth soup base; Cantonese pastry has a variety of flavors and is exquisite and elegant; Sichuan-Chongqing noodles have a distinctive character, spicy and fragrant, and pay great attention to the tendon sense and super large weight of the noodles themselves are the most significant characteristics of Xi'an noodles. The famous biangbiang noodles and Zhenzi noodles come from Xi'an and the surrounding areas, and what is not known to outsiders is that in addition to them, there are also a large number of small pie noodles in Xi'an, such as Yangling dipping water noodles, Dali furnace tooth noodles, Linyou blood noodles and so on. Although the list is endless, the noodles are very similar in taste, so we have selected only three types of noodles that are more representative and common.

Biangbiang face

A single word for Biang that stumped thousands of diners. In fact, this character is an onomatopoeia, that is, when the dough is stretched out, the dough is slapped heavily on the board, and a biang sound is made. The noodles need to be stretched soft and tough, torn into dough sheets and boiled in the pot, the formed noodles are wide and large, similar to trouser belts, so Xi'an people call Biangbiang noodles also trouser belt noodles. It has a silky mouth, thin skin on both sides and thick in the middle, and it is very elastic to chew. The oily and spicy seeds are the highlight of Biangbiang noodles, which are generally made of Qin pepper, which is unique to Xianyang, which is fragrant but not spicy.

Noodles

Zangzi noodles are the most common name for Xi'an noodles, in fact, as it seems on the surface, almost all noodles with Zangzi can be called Zangzi noodles. The noodles are divided into meat noodles and vegetarian noodles, and the more classic noodles are meat noodles and tomato and egg noodles. Xi'an's famous local Liuxiang noodles and sloppy noodles are meat noodles.

Spinach noodles

Beat the spinach into juice and mix the noodles with the juice to make spinach noodles. Spinach noodles also have stick spinach noodles and trouser belt spinach noodles, among which stick noodles are more distinctive. It is harder and more chewy than regular white flour. This kind of dough is not kneaded in a round shape like the usual rolling noodles, but folded back and forth and continues to lengthen, which makes the noodles more gluten and can better incorporate spinach juice into the noodles. It also has a small trick in the production process, that is, adding alkali during the blanching process of spinach to neutralize the acid produced by the fermentation of the dough, so some spinach noodles will be slightly bitter in the mouth, that is, the alkali is added too much.