There is a kind of noodles in Guanzhong, which is called "board face". When the noodles are soft, roll them out slightly after waking up, cut them into wide strips with a knife, sprinkle corn flour on the pear wood chopping board, tear them and toss them, and hold them at both ends. Noodles are as wide as belts, thick and long, and one face is two sides. Cook in a boiling water pot, stir-fry a handful of spinach in it, and fish it into a warm water basin after cooking. In a large bowl, soak salt, vinegar and Chili noodles. The red pepper shines, and the yellow oil shines. Pick a thick and long flat noodle from the basin and dip it in a bowl with seasoning. It's extremely beautiful. Acetic acid and chilli oil, noodles with white gluten, two for one noodle and four for two noodles. Those who can eat three bowls of noodles are all good people. After eating three or two noodles, my forehead sweated, my lips dripped hot, and I drank a bowl of noodle soup. It's original, bulging and comfortable. When I left, I couldn't help praising: "Hey."

Stirring ball

Guanzhong is also rich in corn. Because flour and rice contain coarse grains, corn has become the main ration of rural population. Although corn flour is rich in starch, it is easy to digest. Eat less, your stomach will be hungry for a while, eat more, your stomach will swell and your stomach will be sour. Flour is thick and tastes bad. Steamed steamed bread from corn flour is sticky and sweet. Guanzhong people call it "Yumian Baba", but some of them are also called "Wowotou". The color is Huang Liang, which gives people a feeling other than jade. Guanzhong people call it "disturbing the group" A "black pot" contains half a pot of water. Hardwood is burned with boiling water, and then with corn leaves or wheat straw. The nuisance group must use a black pot with a deep belly, about the size of up and down, cast with pig iron, thick and strong.

Bean powder jelly

Guanzhong produces peas, frozen beans, sweet potatoes, potatoes and buckwheat. Buckwheat, frozen beans and peas are ground into flour, which is made into flour after simple processing. In addition to mixing soup and cooking "pendants", vermicelli is often used to make bean jelly. Making bean jelly is called "tea bean jelly" in Guanzhong dialect. "Tea" is a pure dialect, which can accurately express the process of making bean jelly. "Tea" should be related to fire. How to write this word can't be found in the dictionary. Replace it with the word "check" for the time being. Although it can express sound, it can't express meaning correctly. "Tea" is neither ordinary cooking nor boiling and frying, but it must have the meaning of boiling and frying. Frozen bean flour jelly is transparent and shiny, white as snow, light in weight, stiff, white and bright, not perishable and delicate. Excellent taste, it is the top grade of bean jelly. Guanzhong people often say: "Door basin stick, iced bean powder, spicy oil smells delicious", and they are very fond of iced bean powder. However, frozen beans are only planted in thin land, and the yield is extremely low. There is almost no planting now, so it is too difficult to eat real frozen soybean powder.

Water sludge

Guanzhong people are jealous and don't eat sauce. They can eat less of everything in their diet except vinegar and pepper. Drinking soup highlights a kind of sour and spicy.

Good vinegar is brewed from grain, which is complicated and takes a long time. When rations are tight, there is less vinegar and more "nest" pulp. The pulp is also sour, which can replace vinegar to make soup. Rural people call it pulp, called "nest" pulp, just like pickles in southern Shaanxi and Sichuan. The water in the nest needs no food, only vegetables. Celery and bitter vegetables in early summer, rape seedlings and vine vegetables in autumn are all good vegetables. Wash the vegetables with clear water, put them in a crock, sprinkle a handful of peppers into it, add some peach kernels and almonds, pour the cooked hot noodle soup into the crock, stir evenly with bamboo sticks, cover the crock tightly, and the slurry just nests. The slurry will not be made for a while, but it will take at least ten days and a half months. Open the lid of the crock every three or two days and stir it with a bamboo stick. Until the bamboo stick is lifted from the crock, the water drops stick to the bamboo stick, and a layer of glistening water is like soap bubbles, which smells sour and smelly. The pulp is ready and can be used as vinegar to make soup. The pulp is white and blue, sticky and not transparent at all. Slurry and soup are slightly sour and bitter, which is really not a good seasoning, far less delicious than vinegar. But the syrup is light and has the effect of clearing away heat and relieving summer heat. In the hot summer, it is common for villagers to drink a bowl of sugar water, which looks as happy as drinking drinks in the city.