Xian Noodles

Introducing Xian Noodles
Contributor: Zhang Chan, Yang Xiaoli Primary English Workshop

Xi’an has a profound history of planting and processing wheat. Accordingly, the most representative food in Xi’an is diversified noodles. These noodles each distinguish themselves by the make-up of the dough, toppings or the cooking method. For people who are eager to savor the differences among these delicacies, here are the 10 famous Xi’an noodles you can’t miss!

Biang Biang Noodles
Biang Biang Noodles may be the most famous Xi’an noodles. ‘Biang Biang’ is the sound when cook flaps the dough, so as t o ensure the noodle’s chewy taste. In the authentic Biang Biang Noodles restaurant, one single noodle can reach 5 centimeters wide and 1 meter long. No wonder some people say that one noodle can already make you full. Besides, it is a native style to have garlic and noodle soup while eating noodles.

Steamed Cold Noodles 凉皮
Steamed Cold Noodles can be made from either wheat or rice. Three different versions of this specialty are listed below. The first version is cold wheat flour noodles with generous sesame paste, called Ma Jiang Liang Pi. The second version is processed steamed wheat flour noodles (Gan Mian Pi), and can be the chewiest version. Many people like the combination of wheat gluten and sliced cucumber in this dish. It tastes spicy and sour. The third version is steamed rice noodles (Mi Pi). This style is popular for the spicy chili oil inside, which is made of fennel, pepper and dried chili. In Xi’an, people usually enjoy Liangpi together with a piece of a Rou Jia Mo (Chinese hamburger).

Hot Oil Noodles 油泼面
This name describes the key making procedure of the noodles. After sprinkling chopped green onions, pepper powder and chili powder on the boiled noodles, the cook will pour hot oil on these ingredients. This procedure is to increase the spicy and aromatic flavor as much as possible. After mixing them well, you can readily savor the delicious noodles.

Yangling Style Dipping Noodles 杨凌蘸水面
When having Yangling Style Dipping Noodles, two bowls are needed. One is to hold boiled noodles and the other to hold dipping sauce. The sauce is usually made of mashed garlic, tomato sauce, red chili oil and vinegar, truly appetizing. Some restaurants also add green vegetables such as spinach into the sauce. By the way, Yangling Style Dipping Noodles are also called belt-like noodles (Ku Dai Mian), for the noodles is quite long; and this feature explains why the price is set per piece of noodle, instead of per serving.

Qishan Noodles with Minced Pork 岐山臊子面
Side ingredients are of vital importance to this dish, locally called sao zi, including not only minced pork, but also daylily, black fungus, tofu, egg, chili and carrot, which all add refreshing taste to Qishan Noodles. Compared with other Xi’an noodles, this kind of noodles are much thinner and smoother. Though the soup looks red, there is not so much spicy flavor but more sour and salty taste.

Spinach Noodles 菠菜面
Xi’an people use fresh spinach juice instead of water to make this green noodles. The fragrance of spinach is well combined with chili powder, minced garlic and green onion. Upon taking the first bite, you will be impressed by the spinach noodles’ peppery taste and al dente texture. Not to mention that this healthy dish can also provide you with much needed vitamin and iron!

Buckwheat Noodles 荞面饸络
Apart from the green spinach noodles, there are also dark yellow Xi’an noodles made of buckwheat. Red chili oil, mashed garlic and mustard all together bring this dish a distinct flavor. Moreover, the buckwheat noodles can be made into two versions, cold dish and hot one with soup. If you come to Xi’an in summer, the cold buckwheat noodles can surely arouse your appetite by its smooth and refreshing taste.

Huxian County Handmade Noodles 户县软面
Huxian used to be a county near Xi’an and people from this place are good at making noodles. According to the custom, people will mix water and flour and then keep kneading until the flour dough looks smooth. A pinch of salt in the flour will make the noodles very chewy. The finished dough will be put aside for at least thirty minutes in order to make it easy to roll and cut into noodles. There is no strict limit on the makeup of the toppings, including pork sauce, tomato and egg sauce; it can also be made into hot oil noodles.

Huxian County Dipping Noodles 户县摆汤面
As another famous dish of Huxian County, the dipping noodles are very similar to Yangling Style Dipping Noodles mentioned above. But this dish focuses more on the dipping sauce, and the noodles are relatively much thinner. Regular dipping sauce contains chopped daylily, black fungus, fried bean curd, tomato, garlic sprout, leek, green onion and minced pork. The sour and spicy flavors are well balanced. When eating, remember not to dip noodles in the sauce for too long.

Liquan County Baked Noodles 礼泉络面
Here comes another special Xi’an noodle, which may remind you of instant noodles to some extent. The noodles are baked to be done in advance. Before eating, the noodles can be enjoyed quickly after they are soaked by hot water or hot soup for a while. Thus, the scrumptious taste of this dish depends greatly on the hot soup. Local people usually choose bone broth and add with pepper, cinnamon and other spices. Chili oil, fried bean curd and minced pork also play important roles in the soup.