There are countless noodles in Shaanxi, such as Qishan saozi noodles, Yangling dipping noodles, Huxian soup noodles, Huaxian potato noodles, buckwheat noodles, garlic dipping noodles, Guanzhong cold noodles, Tianzhuang mutton noodles, Hanzhong bangbang noodles... Qinchuan in the Eight Hundred Miles is a paradise for noodle lovers. Even though various places have their own unique skills in making noodles, only the Youpo Noodles stand out and have become a daily routine in Laoshan. You-po-noodles are the winner of thousands of miles, using a trick that simplifies the complex and simplifies it. It only uses a few ingredients (noodles, vegetables, bean sprouts) and a few seasonings (onions, garlic, chili, oil, salt, soy sauce, vinegar), which seems to be an understatement. , but after eating it, I can't stop eating it. This is a master among the people and a unique skill in the martial arts.

Youpo noodles are extremely simple, but extremely delicious. The essence of it is the word "fast". Spread the freshly blanched and drained vegetables and bean sprouts on the bottom of the bowl, then the noodles come out of the pot, and then sprinkle with the prepared minced onion, garlic, and chili noodles. At this time, the rapeseed oil in the oil pan is already smoking. Immediately divide the oil 2-3 times and pour it on the chili noodles and minced onions and garlic (you can also add other spices, such as pepper powder, five-spice powder, minced ginger, Chicken essence, MSG, etc.), as soon as the sound of "thorn" comes out, regardless of how wonderful the sound is, a small spoonful of balsamic vinegar is poured over the head and face, and poured on the sizzling hot oil, so the aroma overflows and the room is full of life. It is fragrant, then add salt and soy sauce to season it slightly, and this bowl of oil noodles is ready. Pour hot oil on the chili noodles and minced onion and garlic, and the aroma will be so delicious!

But to eat deliciously, in addition to "cooking it quickly", you also need to "dish it quickly" (Shaanxi dialect "eat quickly"). So, the chopsticks flew up and down, stirring up a fiery red color. With the heat, the noodles were slid into the mouth without looking up. Occasionally, I garnished the mouth with a few mouthfuls of raw garlic. I concentrated on finishing it in one go. The bowl of noodles was like this, and I wiped away the sweat. I opened my mouth and took a breath. The noodle soup was just right hot, so I drank a bowl of noodle soup. The original soup melted the original food, and I felt satisfied and calm. Only then did the bowl of oil splash on the noodles. It’s considered a real success.

Rapeseed oil is the first choice for oiling the noodles. If you are more particular, the oil should be refined with spices in advance; for vinegar, use mature vinegar or balsamic vinegar. It is said that farmers make homemade balsamic vinegar. It is a good product. In addition to rapeseed and bean sprouts, spinach, Chinese cabbage, and water spinach can be used as vegetables. When hot oil is poured, the aroma of dried chili peppers, onions and garlic is stimulated and evaporates wantonly. However, these beautiful smells disappear quickly like a passing cloud. Therefore, if you want to eat deliciously, you must "dish it quickly".

Select high-gluten flour for the dough, and add salt to increase the toughness when kneading the dough, but no alkali is needed. Youpo noodles are usually made into pulled noodles, but there are no certain rules in Qinchuan. Stick noodles and biangbiang noodles are also acceptable. As long as the noodles are thick and chewy, they meet the standards.