Noodles, buns & dumplings 面食面点

Qian County Hand-Drawn Dried Noodles 乾县挂面

Qian County Hand-Drawn Dried Noodles (乾县挂面) are fine strands made from refined flour and salt water.

Binzhou Imperial Noodles 彬州御面

Binzhou Imperial Noodles (彬州御面) is a wheat-flour speciality of Binzhou (彬州), made by washing dough, settling the starch liquid and cooking it before steaming.

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Sanyuan Coiled Noodles 三原疙瘩面

Sanyuan Coiled Noodles (三原疙瘩面) come from Sanyuan County (三原县) in Xianyang (咸阳), on the central Guanzhong Plain (关中平原) of Shaanxi.

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Liquan Griddled Noodles 礼泉烙面

Liquan Griddled Noodles (礼泉烙面) is a Liquan (礼泉) speciality served by pouring seasoned meat-and-bone broth over griddled noodle strips. Garlic shoots or chives and diamond-shaped pieces of thin omelette finish the bowl.

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Shichen Steamed Buns 时辰包子

Shichen Steamed Buns (时辰包子) are leavened steamed buns from Weinan (渭南), Shaanxi, and the best-known version is the lard-filled bun (大油包子).

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Dali Stove-Grate Noodles 大荔炉齿面

Dali Stove-Grate Noodles (大荔炉齿面) uses very thin noodle sheets shaped like the teeth of a stove grate. Dali (大荔) County Government describes a pale, slightly milky soup with lightly sour and spicy seasoning.

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Hancheng Mutton Pressed Noodles 韩城羊肉饸饹

Hancheng Mutton Pressed Noodles (韩城羊肉饸饹) is a Hancheng (韩城) speciality combining hele noodles with mutton saozi (臊子), a seasoned meat topping. Its characteristic flavour brings together sourness, chilli heat, salt, aroma and oil.

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Huayin Big-Knife Noodles 华阴大刀面

Huayin Big-Knife Noodles (华阴大刀面) takes its name from the large blade used to cut very fine noodles in Huayin (华阴). The strands are smooth and resilient, served with sour and spicy seasoning.

Mutton Pressed Noodles 羊肉饸饹

Mutton Pressed Noodles (羊肉饸饹) are pressed buckwheat noodles served with mutton soup, a pairing the Yan'an (延安) city government describes as a northern Shaanxi dish.

Luochuan Pressed Noodles 洛川饸饹

Luochuan Pressed Noodles (洛川饸饹) is listed among the local specialties of Yan'an, Shaanxi. It is grouped here with noodles, buns & dumplings; retain the complete Chinese name when comparing local menus.

Fermented Sour Noodles 浆水面

Fermented Sour Noodles (浆水面) in Hanzhong (汉中) pair hand-rolled noodles with sour greens and their fermentation liquid. A local-food guide published by China Weather describes the flavour as sour, spicy and fresh-smelling.

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Dingbian Chopped Buckwheat Noodles 定边荞剁面

Dingbian Chopped Buckwheat Noodles (定边荞剁面) are made by forming buckwheat dough into a flat sheet and chopping it into noodles.

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