What is the most famous noodle in Shaanxi?

Question 1: What is the most famous pasta snack in Shaanxi? There are two ways to write biangbiang noodles. One is: "A little sky flies, the Yellow River bends twice, and the tortoise opens its mouth wide, twisting its left hand and right hand, holding a speech basket. Left bow m, right bow m, with a big horse monkey sitting in the middle. My heart sank to the bottom, next to the moon, leaving a hook to hang sesame candy, and finally pushing the car around. " The second song is: "Fly to the sky at one point, the Yellow River bends at both ends, and the words are wide open. You twist it, I'll twist it. You are long, I am long, and there is a horse king in the middle. Next to the moon, hang a Ding Ding and ask a horse to carry it and go to Xianyang by car. "

Question 2: What is the most famous noodle in Shaanxi? The word Biang biang noodles is not in the dictionary.

Question 3: What is the most famous in Shaanxi? Xi' an mutton bread in soup, crossing the bridge rice noodles ~!

Hanzhong rice noodles, bean curd porridge, great noodles!

◆ Hulutou

Xi 'an's famous food, its eating method is similar to that of beef and mutton buns, which are all broken into pieces, but because this kind of cake is half-cooked, it should be broken up a little. Its main ingredient is pork fat sausage, which tastes mellow and delicious. also

It can be made into seafood, which is very delicious. Hulutou Paomo Restaurant, which happened in Menchun, Nanyuan, is the most famous.

◆ Beef and mutton paomo

In Shaanxi, the mention of beef and mutton buns is well known to all women and children. Locals regard it as a delicacy and can't get tired of eating it for a long time; Foreign tourists rushed to taste it to satisfy their appetite. After the founding of New China, especially since 1980s, it has been well received by international friends. Beef and mutton paomo has become the general representative of Shaanxi traditional snacks. Business outlets are all over Shaanxi urban and rural areas. The traditional beef and mutton bread in soup is the first in Xi 'an, the ancient city. Xi 'an's beef and mutton steamed buns are exquisite in craftsmanship, exquisite in cooking, well-cooked, thick in rotten soup, heavy in taste, tender and palatable, fat but not greasy, rich in nutrition, and have the function of dietotherapy and nourishing.

◆ Qishan noodles with minced meat

Qishan noodles with minced meat is a must for Shaanxi pasta and Xifu pasta. This kind of noodles is hand-rolled, with fine materials and delicious taste. It is famous in Sanqin, Northwest China and China. The characteristics of Qishan noodles with minced meat can be summarized into nine words: thin, tender, light, fried, thin, fragrant, sour, spicy and fragrant. Fine, hard and smooth refers to the quality of noodles; Fried, thin and simmered soup means that the temperature of the soup is high, the noodles are steamed less, and there is more oil and meat; Sour, spicy and fragrant refer to the beauty of seasoning.

◆ Yulin tofu

Yulin tofu, which is well-known at home and abroad, is the first local dish in Yulin with the characteristics of delicious, nutritious and cheap. Tourists from afar are very interested in tasting Yulin tofu.

Yulin tofu has a long history. As early as the Ming Dynasty, the ancient city Yulin was one of the nine important towns on the Great Wall. With the expansion of the city, the number of soldiers and civilians is also increasing. However, due to the lack of non-staple food outside the Great Wall, residents use peach blossom water from Puhui Spring to make tofu. Delicious, delicate and delicious, different from tofu in other places. It has gradually become one of the indispensable foods in the daily life of the military and civilians.

Yulin tofu can be eaten in a variety of ways, including braised tofu, fried tofu, fried tofu, steamed tofu and so on. In particular, fried bean curd is yellow in color, crispy in skin and tender in meat, and delicious in taste. It's really delicious, not greasy at the entrance, and never tired of eating for free. It is a top-grade tofu dish and a first-class famous dish for entertaining guests. Tofu banquet is deeply loved by Chinese and foreign gourmets.

◆ Fill with incense.

Na Xiang is a unique traditional food in Yulin, with a long history, exquisite materials and unique production. Its origin can be traced back to 1000 years ago in the Tang Dynasty. Today, the materials used in Yulin Na Xiang are in the same strain as those made in the Tang Dynasty, but they have been improved and improved. Compared with other fried foods, it is unique in that it is made of wine and flour, and other raw materials such as cooked lard are added. After complicated and exquisite processing, it is made into a blank cake, which is first soaked in oil, then fried with high fire, and then sprinkled with white sugar.

The aroma is rich, the color is oily white, the aroma is soft and the wine is rich. For hundreds of years, it has been a traditional flavor food in Yulin area. It is not only a good place for local banquets and gifts to relatives and friends, but also exported to many places abroad.

◆ Dingbian mutton

Mutton is also called mutton. This kind of flavor snack is the specialty of Dingbian people, which is famous in ancient and modern times.

There are two ways to make mutton: one is steaming, that is, chopping mutton with meat and blood into one-inch square pieces, adding clear oil to the pot for 70-80% maturity, and adding pepper noodles, shredded ginger, garlic slices and shredded onion. Stir-fry, put the meat into the fire for about 10 minute, when the meat turns white, add the batter, and then put it in the pot for two or three minutes. 2. Stewing method: Put the meat in an oil pan cooked to 70-80% maturity and cook for 10 minutes or more. When the meat is white, add the batter and cook until the water in the meat disappears, then add warm water and salt, stew for about 1 hour, and add a little monosodium glutamate, shredded onion and coriander.

◆ Hand-grabbed mutton

Dingbian is close to Inner Mongolia. Influenced by Mongolian customs, there is also the habit of eating mutton by hand. Grasping mutton by hand means cutting mutton into large pieces according to personal needs, marking it and stewing it in a pot. Everyone accepts it and marks it as excellent ... >>

Question 4: What's in Shaanxi? Qishan minced noodles

oil spill noodle

Yangling noodles

Guanzhong biang biang (sound) noodles

Question 5: What's in Shaanxi? * * * shaped Shaanxi noodles bring forth the old and bring forth the new, and there are many kinds. You can list dozens by talking casually. For example: Lamian Noodles, Lamian Noodles, oil noodles, stick noodles, chess noodles, rice noodles, jade noodles, Longxu Noodles, osmanthus noodles, spinach noodles, Biang-biang noodles, Daoxiao Noodles, sour soup noodles, egg yolk noodles, sesame noodles and braised noodles;

Heyang noodles, Dali Luya noodles, Hancheng Daoxiao Noodles noodles, Yongshou Changshou noodles, Hanzhong Bangwo noodles, Ankang Wo Wo noodles, Dingbian buckwheat noodles, Yaozhou salty soup noodles, Linyou blood noodles, Fuxian chicken blood noodles, Liquan mutton noodles, Ganxian sour soup noodles, Tongguan Wo Wo noodles and Xi 'an noodles.

There are strip-shaped and non-strip-shaped noodles in Shaanxi, both of which are thin and thick, long and short, thick and thin, wide and narrow, while non-strip-shaped noodles are square, round, triangular, irregular and so on, which are different. Therefore, a thin three words is really too simple. There is a proverb that there are eight ten monsters in Shaanxi, and one of them is noodles. This is a kind of noodles that Shaanxi people like to eat: Biang-biang noodles. However, Shaanxi people still like to eat noodles shyly. The rural women in Kansai Prefecture are ingenious, making noodles as thin as paper and as thin as thread, and lotus flowers turning in the pot.

Just noodles, Shaanxi people can make many kinds of tricks. Xi Anqitou noodles, Qishan noodles with minced meat, dried and fresh shredded chicken noodles, Yangling dipped noodles, Wugongshou noodles, Dali furnace tooth noodles, Yongshouli noodles, Heyang pages, Sanyuan pimple noodles, Linyou bloodshot noodles, Huxian noodle soup, Hericium erinaceus noodles, pulp noodles, soaring noodles, emerald noodles, dried noodles, emblem noodles, Daoxiao Noodles, rice noodles and so on.

Speaking of noodles with minced meat, especially Qishan noodles with minced meat, it is not only a good noodle, a good soup, but also a good partner. Authentic Qishan noodles with minced meat are not only refined noodles, but also noodles with minced meat, bottom dishes, floating flowers and pouring soup. The bottom dishes and floating flowers should be selected according to different seasons, such as white tofu in hot weather and oily tofu in cold weather. Choose mild dishes as the bottom dish, such as gold needles, fungus, tofu, carrots, etc. Dried vegetables are green vegetables, such as garlic and leeks. There is also a special agreement that after eating a bowl of minced meat noodles, floating vegetables and bottom vegetables should be complete in roots, stems, leaves, flowers and algae, showing five colors of red, yellow, green, black and white, which is authentic and exquisite. Vegetables and floating flowers are companions. It is really rare to make such great efforts on the noodle partner, which is necessary.

Qishan minced noodles

Qishan is a county rich in wheat and good at eating noodles. There are nine words: tough and soft, hot and sour, thin and fragrant. Tough and soft refers to the quality of noodles, hot and sour king refers to the quality of seasonings, and fried thin incense refers to the quality of soup.

Yangling noodles

In summer, its soup can cool down, with fresh vegetables and various seasonings, which is a good heatstroke prevention and cooling food; In winter, its soup can be heated, and eggs, Chili oil, ginger, garlic and vegetables are all spread on it, which is also delicious for driving cold and keeping warm. Old people like to eat, and children like to eat; The young man picked up the big bowl and didn't eat enough. Women chew slowly, the more delicious they eat, the more addictive they chew. Chili peppers dyed their mouths red after eating and said, "Smell, smell! Beauty, beauty, beauty! "

And Yang Ling's "Dip in Water" has only 20 words: "The noodles are white and smooth, the soup is spicy and fragrant, and the soup noodles are packed in pots. The more you chew, the more fragrant you are. " "White, fine and smooth" are the opposite requirements. Use the best wheat flour to dip the water surface, and Xiaoyan No.6 wheat flour is the best. It is most important to knead dough in order to achieve fine gluten, because even the best young people are sad about kneading dough. It's normal to knead dough all day. It's too hard to do this job. Then mix the noodles on the greasy iron box, the longer and thinner, the thicker and brighter.

"Soup is spicy, fragrant and garlic-flavored", which means that the boiled fresh soup needs more vegetable oil. What stands out in the soup are ginger and garlic mashed with oil and big red pepper splashed with oil, plus fresh vinegar and fried tomato eggs. Even if you don't eat noodles, you will feel refreshed, your appetite will increase greatly, and your fragrance will overflow.

"The soup and noodles are put in a pot, and the more you chew, the more fragrant they are", because the soup and noodles are served separately with water and can be eaten from the big noodles ... >>

Question 6: Is there any famous pasta in Shaanxi? Biang biang noodles, Daoxiao Noodles, Hanzhong rice noodles, Qishan minced meat noodles, handmade noodles, Qin Zhen rice noodles, Yangling dipped in water, oil sprinkled noodles, miscellaneous sauce noodles, abalone wing noodles, spinach noodles, Guanzhong cold noodles, Huxian noodle soup, cold rice noodles, mushroom noodles, Zhouzhi garlic dipped noodles,

Question 7: The most complicated Chinese character in history is Mian's name in Shaanxi. Who knows (biang Sansheng)

Writing: fly to the sky a little, and the two sides of the Yellow River bend; The eight-character mouth is wide open, the words go in and twist left and right; The west is long, the east is long, and there is a horse king in the middle; At the bottom of my heart, beside the moon, leave a hook to hang hemp sugar; Push the car to Xianyang

face

Hope to adopt ~ ~

Question 8: Who knows there is a famous pasta in Xianyang, Shaanxi Province, called biangbiang Noodles? That word is difficult to write. Who knows how to fight? Can't type it out

There are six ways to write biangbiang noodles.

Version 1

A little bit of heaven, the Yellow River and the two bays, eight characters wide mouth, words go in, you twist, I twist; You grow, I grow; There is a horse king in the middle, with the word "heart" beside him, leaving a hook to hang sesame candy and pushing a car to visit Xianyang.

Version 2

Fly into the sky a little bit. The Yellow River bends into a big mouth at both ends. Turn left and turn right in the middle. The longer you are, the longer I am. Add a horse king's heart in the middle, and a small hook next to the word moon will drive back to Xianyang.

Version 3

Flying to the sky at one o'clock, the Yellow River bends at both ends, with its mouth open, and the word moves forward, twisting left and right. The east is long and the west is long, and there is a horse king in it. At the bottom of my heart, I hang hemp candy on the hook and travel to Xianyang by car.

Version 4

Fly to the sky at one o'clock, the Yellow River bends at both ends, and the words come in, twisting left and right, and the left is long and the right is long. There is a horse king in the middle, a heart below and a moon next to it. Two thieves stood by and got on the bus and walked around.

Version 5

One point flies to the sky, the Yellow River bends at the second bend, and the word goes in, twisting east and west, and the left side is long and the right side is long. In the middle, there is a horse king, beside the moon, with a heart under it, leaving a hook to hang sesame candy and traveling in Xianyang by car.

Version 6

Fly to the sky at one point, the Yellow River bends two times, the characters are wide open, the characters move forward, twisting from side to side, the east is long and the west is long, and there is a Erlang in the middle, with the heart at the bottom and the moon at the side. Hang a hook and string a sesame candy, and take a bus to Xianyang.

Question 9: There is a kind of noodle in Shaanxi, which is difficult to pronounce. What's it called? Biangbiang noodles, a kind of pasta used in Guanzhong area of Shaanxi Province, is similar to Lamian Noodles, but much wider than ordinary Lamian Noodles. Its pronunciation is nothing in Mandarin. It is an onomatopoeic word, which means the sound of forcing Lamian Noodles to knock on the chopping board. Biàng is also a colloquial onomatopoeic word, sometimes it is a mantra or a child. The word comes from "biangbiang noodles", a snack in Guanzhong, Shaanxi Province (traditional folk pasta in Guanzhong, Shaanxi Province, especially flour ground from wheat in Guanzhong, is usually rolled into wide noodles by hand).

Question 10: What are the characteristics of Shaanxi? There are many famous noodles in Shaanxi, the first minced meat noodles in the world, the first bowl of beef bread in soup in the world, and oily noodles.