in shaanxi, you have to eat noodles for the rest of your life

in shaanxi, you have to eat noodles for a lifetime

2024-09-09

it's friday again.

typhoon capricorn is coming with full force.

today, let’s not talk about anything else, let’s talk about “eating”.

the world is big, but eating is the most important thing.

it was by chance that i met the demolition industry from xi'an.

because on a certain platform, i was attracted by every foodie diary he posted carefully.

i originally thought that what he said about having eaten almost all over the country was a bit exaggerated.

until he sent me this picture.

143 cities, 1,693 coordinates, all represent a foodie’s devout pursuit of delicious food.

yes,have eaten in all provinces, autonomous regions and municipalities in mainland china.

this guy from xi'an did it.

even though i have traveled to so many cities and places across the country and tried snacks from all over the world.

but for the demolition industry, which was born and raised in shaanxi,

my big appetite always leaves more desire and room for shaanxi noodles.

from east to west, there are the noodles from chengxian county in weinan, the rotten noodles and hand-torn noodles from dali, the oil-splashed noodles from xi'an, and the sauerkraut noodles from chang'an;

there are also soft noodles and soup noodles in huxian, dandan noodles in zhouzhi, doudan noodles in xianyang qianxian, flag flower noodles in wugong, and qishan noodles in baoji;

| the delicious flag flower noodles are so tasty that even children can eat several bowls.

from north to south, there are mutton noodles and hele noodles in yulin, salty soup noodles and wowo noodles in yaozhou, tongchuan, bangbang noodles in hanzhong, and steamed noodles in ankang...

so today, we invite the demolition industry to share,

it is the long shaanxi and the long, long noodles.

on the golden fertile soil of the 800-li qinchuan plain, the rolling waves of wheat that are stored in winter and harvested in summer,

it is the confidence of shaanxi and the pride of the people of shaanxi.

xi'an is guanzhong, and to the west are xianyang and baoji.

to the east is weinan city, and together with tongchuan in the north, they form the guanzhong area.

to the north are northern shaanxi, yulin and yan'an, and to the south are hanzhong, ankang and shangluo.

the three regions of northern shaanxi, guanzhong and southern shaanxi have quite different climates, products and natural environments.

northern shaanxi mutton is delicious, and a bowl of mutton noodles is the most classic.

in guanzhong, there are many varieties of oil-splashed noodles and臊子面.

the faces of shaanxi people are so vast that they can connect the past and the present.

if you throw the dough, you will see the eight hundred miles of qinchuan. if you pull it again, you can see the heroic spirit of thirteen dynasties.

as the saying goes, take a spoonful of water from ancient chang'an and mix it with a ball of flour to make it carefully.

add water to the silver dough and roll it out to 70% strength.

the remaining one-third depends on the knife skills, and when the soup is added, it becomes a bowl of jianghu.

growing up in chang'an of the tang dynasty, it was natural for me to love eating noodles.

whenever i’m hungry, the first thing that comes to my mind is always a big bowl of oil-splashed noodles, so much so that i have mastered the art of making oil-splashed pulled noodles by hand.

for people in shaanxi, eating noodles has become a science.

the noodle-making technique alone is extremely particular.

there are dozens of common methods including pulling, peeling, plucking, picking, scooping, stir-frying, stewing, simmering, deep-frying, mashing, sticking, spreading, mixing, dipping, and burning.

belt noodles, sauerkraut noodles, soft noodles, pulled noodles, noodles with soy sauce, buckwheat noodles, fried noodles, fried noodles, fried noodles, oil-splashed noodles, noodles with dipping sauce, big knife noodles, noodles in soup, dumplings noodles, dragon beard noodles, sour noodles in soup, laba noodles, bangbang noodles, scissors noodles, chopstick noodles, noodles with batter, noodles ...

biangbiang noodles have the largest size, the most strokes, and the largest bowl.

it also fills the definition of "satisfaction" to the greatest extent.

the essence of oil-splashed noodles lies in the last step: splashing boiling oil.

the hot oil in the pot makes a sizzling sound, the chili is poured in, the chopsticks are used to stir, the garlic is broken, and the aroma fills the air, making it delicious.

no matter whether the noodles are wide or narrow, soft or hard, you will enjoy eating them with full pleasure and feel the comfort when you put down the bowl.

zhenzhen is just like shaanxi, with both the wild spirit of the rivers and lakes and the chivalrous spirit of the knights.

if you search like a noodle knight, you can create a noodle universe in shaanxi alone.

from xi'an to yulin, yan'an, baoji, xianyang, weinan, ankang,

over the years, i have found noodles that make me extremely excited.

this is athe quintessential #shaanxi noodle eating guide#.

it’s not about the quantity, but about every bowl being the essence of noodles.

a soup and a side of rice, interpret the local customs and feelings of a place.

xi'an hancheng road sliced noodles

what you eat in the late night restaurant is not noodles, but comfort

without the scorching heat and crowds of the day, the streets are windy and cars are fast at night.

my appetite was aroused and the first thing that came to my mind was hanseong-ro sliced noodles.

carbohydrates wrapped in a strong flavor of fireworks are what both the mind and body need at this moment.

at one o'clock in the morning, as expected, the place was crowded with people, mostly young faces.

the menu is newly made, and the noodles seem to have increased in size?

fortunately, the noodles still have the same texture and taste, and are still so delicious.

while eating noodles, the lively faces and noisy voices around you, as well as the big bowl of shiny and plump noodles in front of you, are enough to make you escape from your complicated thoughts.

late at night, who can resist a bowl of carbohydrates from xi'an?

three-in-one knife-cut noodles, warms the heart.

three-in-one must-eats in xi'an

how can we miss aihua belt noodles?

under the city wall of xi'an people, there is not only qinqiang and rock music, but also the tempting noodles.

i’m not sure when it started, but this aihua kuadai noodles near the drum tower has been included in the list of must-eat delicacies in xi’an.

it was my first time there, and i was afraid there would be too many people, so i chose 1pm on a weekday. there were seats available, and i didn’t have to wait.

i really can't remember what kind of noodles it was.

i just remember that the noodles were quite fleshy, which suits my personal preference.

the noodles are not big in portion, and a young man would probably feel full after finishing a bowl.

there were two quail eggs in it, which was very impressive.

overall it's pretty standard, not amazing, but people in xi'an have eaten all kinds of noodles, so as long as it's noodles, they will love it.

on second thought, this is probably so that friends from the south can also find a shaanxi noodle that suits their taste.

this is a good thing.

next to the bell tower in hu county, xi'an

eat a bowl of huxian noodle soup

huxian noodles in soup are the best among all the noodles in guanzhong, and the honghai noodles in the county seat has also been famous for a long time.

when i was summarizing the famous noodles i had eaten, i realized that i had missed it.

fortunately, the receipt from 5 years ago is still there.

the liangjian shop near the huyi bell tower and the dahuaishu lazigeda shop each occupy one side of the southeast corner of the bell tower.

the noodles are alkaline noodles mixed with alkali, a big bowl of them, slightly yellow in color.

the soup is very special, with a layer of chopped chives floating on the fragrant oil surface. when you pick it up with chopsticks, the yellow flower, black fungus, tofu and diced meat underneath can no longer be hidden, and it is very smelly.

serving noodles in soup is the cross-bridge way of eating.

place the bowl of noodles and the bowl of soup next to each other, pick up a piece of noodles with chopsticks, put it into the soup bowl, rinse it, and then put it into your mouth, so it is called soup noodles.

the noodles are chewy and the soup is fragrant and filling.

it can be called a bowl of delicious local food.

by the way, “wangshi” probably means lots of oil and spices, and is often used to describe臊子汤.

local cuisine with sunshine on the sidewalk

it is lushun dumpling from zhouzhi, xi'an

zhouzhi county, xi'an, is an important gateway to the northern foothills of the qinling mountains.

when you are here, you can’t miss a plate of stewed dumplings.

about 300 meters south of the mazhao roundabout, there is a storefront on the east side of the road. at lunch time, there are many tables at the door, which is very conspicuous.

order both the stewed dumplings and the dumplings dipped in water, focusing on the idea of a hundred flowers blooming.

it was a very nice day. i sat on the sidewalk, basking in the warm sun at noon in winter, looking at the steaming hot and shiny red food at the next table. i felt comfortable even before i started eating.

when the noodles were served, the bowl was still as big, the quantity was still as large, and it still looked as delicious.

explain the meaning of 饦饦.

in fact, it is a round dough that is rolled and stretched by hand, like dumpling skin, with a smooth and chewy texture.

the cooking methods here include stewing, pouring oil, dipping in sauce, etc., each with its own unique flavors.

this local special rice has a special atmosphere.

the "taste of food" is intertwined with the "taste of people", which is probably the fireworks of the world.

yulin forty-mile mutton noodles

specifically refers to sishilipu in the north of suide city

outside xi'an, nearly 500 kilometers away is yulin.

suide county, under the jurisdiction of yulin, is an old revolutionary base in northern shaanxi and a famous state during the qin and han dynasties.

lying on the bed in the hotel in zizhou county, i recalled my trip to eat mutton noodles in sishilipu, suide. two words can be used to describe it: direct and profound.

wang maoyuan is one of the mutton noodle restaurants that i want to visit every time i pass by it.

the store is located on the side of national highway g242 in sishilipu town, across from the wuding river. i entered the store and ordered a small bowl of noodles.

for people in guanzhong, the bowl is neither too big nor too small.

a layer of mutton whets the appetite, and the faint aroma calls you to quickly prepare the chopped green onions and chilies and start cooking.

their lamb is very textured.

as a mutton lover who has traveled to all provinces, autonomous regions and municipalities in the motherland, i have been to shaanxi, gansu, ningxia, qinghai, xinjiang and inner mongolia many times.

it has been a long time since i have come across mutton with such a strong smell.

this is a surprise.

the texture of mutton combined with the chewy and smooth noodles will make you want to eat it.

after finishing the meal, he drank a few bowls of soup, which was just the right amount of saltiness and very delicious.

it is said that the people of yulin suide recognize him more

sishilipu lao lei's lamb noodles

still in suide, yulin.

after finishing wang maoyuan’s small bowl of food and wiping his mouth, he arrived at lao lei’s door.

a platter of spicy lamb tripe and vegetarian dishes, and a plate of premium lamb noodles.

the so-called high-quality mutton noodles are different from the ordinary mutton noodles that are served in one bowl. instead, a bowl of noodles and a bowl of stewed mutton are served at the same time.

diners can eat it with or without the other ingredients, depending on their appetite and preferences.

the spicy lamb tripe was good, but the noodles were a lot saltier. comparing the two restaurants we visited one after the other, wang maoyuan would win and win our favor.

maybe it's because of the seasoning. next time, i'm willing to give lao lei's another chance.

enjoy the yan'an qiankun bay

i ate a bowl of spicy liver noodles in yanchuan county

“among the ninety-nine bends of the yellow river, the most beautiful one is qiankun bend.”

deep in the loess plateau lies the world's best bay of the yellow river - yanchuan qiankun bay.

it is located in yanchuan county, yan'an city. it is where the yellow river forms five s-shaped turns as it flows through, creating the world-famous yellow river snake group.

among them, qiankun bay is the most spectacular with its arc of 320 degrees.

looking out from the yellow river cableway, against the backdrop of blue sky, white clouds and green mountains, the yellow river is like a giant dragon, galloping among the hills and gullies of the loess plateau.

the mountains and rivers are magnificent, and all things are majestic.

well, after appreciating the magnificence of qiankun bay, we stopped in yanchuan county.

this is a small roadside shop with a menu of various noodles and rice dishes, all of which looked good in name. i ordered a bowl of spicy liver noodles.

while waiting for the noodles, i saw a notice on the wall, which said that you can get more liver and noodles for free, but don’t waste it.

two words: open and bright.

as soon as the noodles are served, their appearance catches the eye.

the noodles, as thick as chopsticks, are topped with a layer of spicy pork liver.

the spicy taste is not too strong, but it is flavorful enough.

mix it together and take a big mouthful of the noodles and liver. the combination of carbohydrates and meat is very satisfying.

this rice reminds me of xinjiang noodles.

just as solid and rugged, just as delicious and affordable, with a very good local flavor.

tongchuan yaozhou salty noodle soup

it is also a highly territorial species.

i claim to be a flavor seeker who has eaten all over the country, but i have never tasted the salty soup noodles that are right in front of me, and i have always been upset about it.

yao county is less than 100 kilometers away from xi'an.

once you enter the county town, you can often see signs for salty soup noodles on the roadside.

walking around the city, i speak from experience that for this kind of popular breakfast, you don't have to be too particular about which store or which restaurant you choose; as long as people are eating it early in the morning, it's probably good.

there is a jingsheng salty noodle soup restaurant on wenying west road.

there is a big round table and four or five square tables for four people in the store. it is neither clean nor dark, but there is a constant stream of people eating noodles. it is a typical street-side fly restaurant.

noodles are 5 yuan and eggs are 1 yuan. these prices are really touching.

this salty noodle soup is cooked in advance, boiled in soup for a few times, and then added with chopped green onions, leeks, firm tofu and fried tofu shreds.

the soup has a rich flavor, with a prominent salty and spicy taste, a slight numbing taste, and a variety of seasonings added.

the spicy paste is fragrant and especially flavorful.

after finishing the noodles, i couldn’t help but drink a few sips of the soup. it was so delicious.

blood noodle in linyou, baoji

it's gone after leaving linyou

i have eaten all kinds of noodles from all over shaanxi, but i have heard of the blood-strip noodles from linyou, xianyang for a long time, but have never had the chance to try it.

one day in the first month of the lunar year, they braved the wind and snow, crossed mountains and crossed rivers, and finally got what they wanted.

this is an ancient noodle dish made from fresh pig blood.

this noodle dish is actually not complicated to make.

when slaughtering pigs and sheep, filter the blood clean, then mix the blood with flour, knead it into a dough, spread it out, and press it into a thin layer, applying a layer of lard and chicken fat on each layer.

fold and press it several times, cut it into thin strips, steam it and dry it.

put it into a thick soup pot and boil it, then add臊子, chili oil, egg pancake, chopped green onion, garlic sprouts, tofu strips, ginger juice, etc., and you can start eating.

| making blood noodle. photo by shaanxi information

the oily, yellow egg fluff and the white tofu floating on the noodles smell delicious and look mouth-watering.

pick up the long noodles and take a bite. the flavor is strong but not fishy, the color is red but not spicy, and the oil is thick but not greasy.

caijiapo's no.1 saozi noodles

can it represent the level of xifu?

the famous qishan shaozi noodles is the star noodle dish among shaanxi noodles.

so in qishan, if you want to eat delicious臊子面, you have to go deeper into the city.

we eat xiao cui's臊子面 during the first month of the lunar year.

at 11:30 am the lobby was almost full.

i originally wanted to order a large bowl of臊子面, but the waitress said that "small bowls taste better", so i ordered six small bowls.

the noodles are the same noodles, the臊子 is the same臊子, and the soup is the same soup. wouldn’t it taste better if there were no small bowls?

friends in the south may not understand, and people in guanzhong who do not have certain life experiences may not understand either.

"yikouxiang" emphasizes more soup and less noodles. in the era of material scarcity, it was specially used to entertain guests.

the lack of noodles does not mean that the host is reluctant to give up noodles, because the main flavor and value of a bowl of noodles lies in the臊子 and soup. more soup and less noodles tastes better, and it also better reflects the host's enthusiasm and kindness.

overall, the noodles are thin and smooth, the soup is thin and thick, and the taste is spicy and sour.

he also sells cold dishes, hot dishes, braised food and snacks. you can try them when you pass by caijiaopo when you go to baoji.

in addition to northwest a&f university and the agricultural high-tech fair, yangling

there is also a street for dipping noodles

i didn’t enjoy the wild vegetable dip noodles at home, so i ran to a noodle restaurant in yangling district, xianyang.

the name is yangling yixiang dipped noodles.

to be honest, i really can't tell the difference from other restaurants.

at this time, the store owner’s character and service attitude naturally become the decisive factors.

the female owner of this shop is not very eloquent, but she is really simple and warm.

| yangling dipping water street photo by yangling information

there are several dipping noodle restaurants on this dipping noodle street.

when it is busy, every noodle shop is often filled with people eating noodles.

| yangling wild vegetable dip noodles

let me add a few more, such as yijiaren wild vegetable dipping noodles, zijia wild vegetable dipping noodles, qinxiangyuan dipping noodles, haoziwei wild vegetable dipping noodles, and master he’s wild vegetable dipping noodles.

flag flower noodles in wugong county

it is also a characteristic of xifu

stroll to wugong county to see the rapeseed flowers, and naturally have flag flower noodles for lunch.

i once wanted to go to puji in the county town for a deluxe full meal of roast chicken and flag flower noodles, but i didn't want to run away, so i found this restaurant with a high review ranking in wugong town to have a meal.

dangjia’s specialty flag flower noodles are located next to the archway of wugong ancient city. it has a public environment and is a great place to eat.

a plate of noodles with six bowls only costs 13 yuan.

tell the store owner and three bowls of flag flower noodles and three bowls of spicy noodles will be on the table in a moment.

the flag flower noodle soup is clear and yellow in color, while the spicy noodles are red and warm, which looks appetizing.

each bowl only has one chopstick of noodles, so eating it is stress-free.

the flag flower noodles are sour and fragrant, and the chopped green onions and kelp in the soup are particularly flavorful. the spicy noodles are naturally stronger.

the braising vegetable is chopped leeks, which look bright red and green, but the taste is not strong and it tastes very refreshing.

you can come and try it when you arrive in wugong town.

liquan fried noodles

the oldest instant noodles

in 2016, i traveled to liquan county to visit mozhang noodles.

baked noodles are a specialty of liquan and are known as the earliest instant noodles in the world. they can be found in the neighboring city of xianyang, as well as qianxian and yongshou.

the method of making baked noodles is to cut thin and hard pancakes into shreds, dry them, and then blanch them in hot soup when eating. it is indeed quite similar to instant noodles.

its characteristics are simple preparation and easy preservation. because of this, it is said that this baked noodle was created to ensure food for the laborers who built the zhaoling mausoleum for emperor taizong of tang.

the process is not complicated, and taste is the key.

the soup used for the noodle soup is not bone soup or meat soup. the reason why it is delicious, in addition to the texture of the tendons, is all due to the taste of the soul seasoning.

fragrant, salty, and spicy.

in xianyang

eat a bowl of noodles with a spoon

i had planned to visit a noodle shop on renmin east road that was said to have a long history, but unfortunately there was construction going on in front of the door and it was closed.

i remembered that lei ji noodle shop on beiping street had good reviews, so i went there immediately.

the store is not far from nanyang gate, right next to yu yuan steamed pork ribs, it is a small storefront.

we arrived early and felt lucky to be the first customer for lunch. straight to the point, a bowl of signature noodles was served quickly.

a coarse porcelain orchid bowl, with tomatoes and eggs, leeks, vegetarian sauce, meat sauce, and a bit of chili oil, the heat and aroma are all around. this scene and this taste are very familiar to people in guanzhong.

the difference is the shiny stainless steel spoon and half a boiled egg in the bowl, how come it suddenly looks more fashionable?

add vinegar and chili, stir well and eat.

the noodles, which are about an inch long, have a relatively soft texture. people who like hard noodles may find them chewy, but this is the texture i like. i enjoy eating them one spoonful after another.

i took a closer look while i was downstairs at the store.

the so-called rubbed noodles means placing a large "radish grater" on the noodle pot. after the water boils, rub the dough on the grater repeatedly. the inch-long noodles fall into the pot. after they are cooked, add the seasoning and sauce, and a bowl of rubbed noodles is ready.

after finishing the meal, put down the bowl and have a sip of noodle soup to fill your stomach, which is very comfortable.

noodles on guanzhong east road

let’s take the luzhi noodles from hezuo restaurant in dali county as an example.

in the past, when i came to dali, apart from the squid soup with pork elbow from big restaurants like dali restaurant, there was also the steamed bun with braised pork and steamed noodles from hezuo restaurant. over time, these became regular dishes.

i've thought about trying something else, but it seems like i'd be missing the point if i didn't eat this in dali.

today's meal was interesting.

as i entered the store and looked around for an empty seat, i ran into an acquaintance. he was from dali, successful in his career, and had just returned from the united states after the chinese new year.

the noodles are as thin, smooth and tasty as ever, the braised meat is still soft, glutinous and fragrant, and the tofu shreds are still sour and spicy.

while eating and chatting with friends, i introduced this restaurant and food to my parents who were visiting for the first time. my heart was filled with the joy of meeting old friends in a foreign land and the satisfaction of reuniting with the local customs and food.

it was a simple and plain lunch, but we enjoyed it very much.

after the meal, i said goodbye to my friends and couldn’t help but sigh as i walked on the road. no matter how high we fly or how far we go, the shaanxi people still can’t bear to leave a bowl of noodles from their hometown.

noodles in heyang, weinan

not quite like the traditional noodles

when i decided to eat that bowl of noodles, it was 205 kilometers away from me, or 410 miles.

how long does it take to ride a horse?

one and a quarter hour later, i sat a foot away from the bowl of noodles.

i looked at the bowl of noodles, as if we had met before long ago.

no one here knows whether i left lian huo yulan or cheng shang, just like no one knows why i ate a bowl of dry mixed noodles and ordered a bowl of soup noodles.

the girl serving noodles in the store might know something.

she was looking at me from a distance, just as i was looking at the bowl of noodles with soup.

i guess she must be someone from this town, maybe the store owner's child.

of course, she might not be.

by the way, the town is called fangzhen and the store is called maolin.

ankang local flavor

red steamed noodles

the trip to ankang would be complete if you eat yellow croaker by the han river and have some steamed noodles.

i found this hong hong steamed noodles shop and knew it was a safe bet just by looking at its location and small facade.

the steamed noodles are divided into large, medium and small plates, which is very user-friendly.

i boldly ordered a medium plate, but when it was served, i was a little dumbfounded. it was such a big plate.

the taste is average, with a distinct sesame sauce flavor, which is slightly lighter than the sesame sauce cold noodles in xi'an.

the burnt and fragrant chili peppers are a highlight, very fragrant.

for one person, a small plate should be enough.

has become a legend

xi'an cuihua road zhouyuan qishan noodles

the original qishan noodles opened on cuihua road in the 1990s and closed in the summer of 2019. it had been in business on cuihua road for more than 20 years, but unfortunately it has become a legend.

i've been eating here for 19 years and i miss it a lot, so i've included the review i wrote in 2017.

miss it for a while...

this is an old place i eat at every once in a while, and i've been going there for 17 or 18 years.

zhou yuan qishan noodles is one of the few old shops on cuihua road. according to the owner, lao yang, the noodle shop has been open for 21 or 22 years and has changed locations several times, but it has almost never left cuihua road.

on weekdays, it is mainly the old yang couple who run the store, while the brothers and nephews are busy in the kitchen. the whole family are authentic xifu qishan people.

when lao yang was young, he won an award for making qishan noodles. the photo of him winning the award is still hanging in the store. it is definitely the most important decoration in this simple little shop.

his noodles have always been handmade. everyone who has eaten them knows that handmade qishan noodles and machine-made noodles are two completely different things. his years of persistence are extremely valuable.

the noodles are thin, chewy and smooth, thanks to the effort. tofu, potato, carrot, cowpea (uncommon black fungus), pork with sauerkraut, plus sauerkraut soup, chili vinegar, a bowl of sour, spicy and fragrant qishan sauerkraut noodles is ready, the taste and texture are just right.

when it is cold in winter, a mouthful of sour soup and a mouthful of noodles is so comfortable.

when the weather is hot, have a bowl of dry noodles. the thick and solid taste will definitely satisfy noodle lovers.

after eating here for so long, it has become a habit. it seems that in the huge city of xi'an, there is only this qishan noodle restaurant.

and now, it's closed.

stumbling blocks on the way home

liwei hand-rolled noodles

this is the last noodle shop i’m sharing today.

take a little tenderness route, yes, it is a stumbling block on the way home.

this xi'an noodle restaurant is run by a family from baoji.

men, women, young and old each perform their duties, and the handmade noodles are of high and stable quality.

in order to lose weight, he gritted his teeth and told the shopkeeper "four in one, small bowl", as if he was being tortured into confessing.

i had just peeled the garlic and was about to mix it with the noodles when i received a wechat message from the capital.

i clicked on it and saw that it was a picture of a bowl of noodles. i quickly took a photo to show my appreciation. we are all so close to each other, eating noodles together, and adding a clove of garlic. it is warm and romantic.

our noodles are chewy and fragrant, naturally better than the noodles in the capital.

——

in fact, there is so much to say about shaanxi noodles.

the demolition industry feels that it still has a lot of responsibilities to fulfill.

ganquan's stir-fried noodles, yan'an's ke lan noodles, dali's hand-torn noodles, baishuihe pucheng's sauerkraut noodles, northern shaanxi's chopped buckwheat noodles, and weibei's chopped noodles...

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in shaanxi, you have to eat noodles for a lifetime

introduction

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