There is an urgent need for an English composition about the weather in Shaanxi and what people are catching up with.

The weather in Shaanxi belongs to the northwest climate, and Shaanxi people mainly make pasta:

0 1 Qishan noodles with minced meat

Qishan noodles with minced meat have a history of 3000 years, which first began in the Zhou Dynasty. When it is made, it is made of big meat "SAO Zi" (that is, diced meat) with tofu, yellow flowers and fungus, and it is made by boiling soup and pouring noodles. Qishan noodles with minced meat are famous for their thin, flat, light, sour, spicy, fragrant, fried, thin and fragrant characteristics.

02 Yangling dipped in water

Noodles are white, smooth and spicy, and noodle soup is put into a pot. The more you chew, the more fragrant it is. Yangling's instant noodles and soup are separate. When eating, he pulled the wide and long noodles from the big bowl into the soup in the bowl, and then bit by bit.

03 abalone wing noodles

Abalone wing powder and eggs are dissolved in noodles, which are transparent, crisp and nutritious.

04 biang (sound) biang (sound) surface

Biang (sound) Biang (sound) has been circulating for thousands of years and has a long reputation. Noodles are "thick, light and fragrant". Diced meat or sliced meat, pepper, bamboo shoots and melon slices are fried together with noodles in a wok, which is a special snack with all colors, flavors and shapes, and is a very authentic Qin flavor.

05 Huxian Baitang Noodles

Kind of like crossing the bridge rice noodles. The most important thing is that bowl of old soup, the older the better. Black and soy sauce, covered with chopped leek leaves. When eating, put a small piece of noodles in the soup, put it on the table, and then eat it, hence the name "noodle soup".

06 Suanjian noodles

Pour in a small bowl of dried Chili noodles, chopped garlic cloves and boiled oil. With a creak, the golden oil layer slowly covered the Chili noodles, and oil bubbles floated on the edge of the bowl. Then, add some mature vinegar and a little salt, take out the wide noodles and pour them into a big bowl. Add vegetables to make a bowl of garlic noodles dipped in garlic soup, which is hot and sour.

07 hua county potato noodle

A folk pasta originated in hua county.

08 buckwheat noodles

One of the famous snacks in Shaanxi has a history of 600 years. Especially in northern Shaanxi, the white buckwheat noodles at the entrance of Hancheng and xi 'an schools are the most famous. When making, fresh buckwheat is used for cooking, and it is usually served cold or hot with mutton and minced meat. It is characterized by fragrance, good taste, red stripes and tough tendons.

09 Guanzhong cold noodles with sesame sauce

Multi-flavor harmony, refreshing and refreshing, noodles are strong, which is a good summer product.

10 blue sky

It is a kind of flavor pasta with exquisite materials, unique features and a history of thousands of years. At first, mutton soup boiled with buckwheat noodles and cooked mutton, chopped green onion, fennel, star anise, pepper and pepper was fragrant but not greasy and delicious.

1 1 Palace tank surface

Pot cover noodles, also known as longevity noodles, are said to be court banquets in the Tang Dynasty, specially made for the emperor and Yang Guifei. The ingredients are cut, ground, filtered, roasted, fried and exploded. The noodles are bright, the fragrance is mellow, and the gluten soup is thick, not fishy or greasy.

12 Tianzhuang mutton noodles

Mutton noodles are a major dietary feature of the grange. Going to grange without mutton noodles is like going to Xi 'an without mutton bread in soup. Pure mutton soup, authentic grange handmade noodles, hot, fragrant and spicy.

13 Hancheng Yanghubu

Pay attention to the original soup. Stir-fry garlic slices, Chili noodles and coriander first, then put mutton slices and broth. Finally, add shredded bread, drizzle with Chili oil before cooking, and then cook with balsamic vinegar. A little, very chewy.

14 liquanlao noodles

Baked noodles are called the earliest convenience food in the world. Boil a pot of boiling water, put the noodles in a bowl and pour them with boiling water repeatedly. This is called "Meng". Then add seasoning and you can eat it. The seasoning is unique. Mix Chili noodles with fine lard, add chopped green onion, leek leaves, salt and local vinegar. It can be eaten with soup or dry.

15 noodles with minced meat during the Spring Festival

The unique local Spring Festival food in Shaanxi.

16 Braised pork and spinach noodles

Spinach noodles with braised pork are unique.

17 pulled noodles

Lamian Noodles is one of the eight eccentrics in Shaanxi, a traditional pasta snack in Guanzhong area, which is as wide as a belt. Stir with hot oil and you can eat it. Its characteristics are harmonious color, smooth and flexible, elegant and fragrant.

18 oil sprinkled noodles

Hand-rolled thick noodles, boiled in boiling water, first with chopped green onion, shredded pork, pepper powder, salt and other ingredients, then sprinkled with a thick layer of Chili noodles, scooped up almost a spoonful of peanut oil in a boiling oil pan, and suddenly poured it on Chili noodles and noodles. After the noodles are scalded with oil, the skin is brown, spicy, crispy and elastic.

19 tomato and egg noodles

Scrambled eggs with tomatoes, poured on cooked noodles, are red, juicy and delicious.

20 sour soup noodles

Also known as "slender noodles", it is characterized by "thin, shiny, fried, thin, spicy, sour and fragrant". Soft and chewy, tangy, delicate and unique.

2 1 facet

The leaves cut with a knife are thick in the middle and thin in the edge. Shaped like willow leaves, the entrance is slippery with internal ribs, soft but not sticky, and the more you chew, the more fragrant it is, which is deeply loved by pasta lovers.

22 Xifugan mixed noodles

Put the noodles in a boiling pot and take them out. Use good soy sauce, add lard, and mix with vinegar, peanut butter and other seasonings instead of making soup. Features: spicy and delicious.

23 Hancheng Dadao noodles

The big knife face is all about technology, using traditional broadsword. When cutting, hold a knife in your right hand, press your face with your left hand, and lift it while falling. When the chopping board rings with the knife, the knife moves at will, rubs the noodles into flocs, presses them with wooden poles, presses them into lumps, rolls them into millimeters and folds them into semicircles. Slice the noodles as thin as silk, boil the water and cook two rolls.

24 Emerald Noodles

That is, spinach noodles and green noodles with shredded bamboo shoots, shredded chicken, ham and vegetables are colorful and delicious.

25 Lao noodles

Fish noodles are common popular pasta in the north. They are pressed into long pieces a foot wide with a barbell, stacked and cut into thin strips with a knife. After cooking, add fried shrimp, fish fillets and fried gluten.