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We had an absolutely perfect day with our tour guide - Rogin Luo - who took us for a hike along The Great Wall! Didn't know what to expect and were thrilled to have him as our guide. Very imformative, knowledgable and fun! We go to experience a part of The Great Wall that was unrestored and see all its natural beauty. Got a long history lesson along the way!

After the hike, we all went to lunch at a small place at the bottom of the hill. Located in a house, we ate lunch in the proprietors bedroom! What a hoot! Rogin is the Best of the Best! This tour company delivered for us and we are extremely grateful.

Karenkatz,
Westborough, Massachusetts
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Home  »  China Travel Guide  »  Xi'an Culture  »  Xi'an Traditional Food  »  
Buckwheat Noodles

Buckwheat noodles (荞面饸饹), together with Lanzhou hand-pulled noodles and Shanxi shaved noodles are highly reputed as the three wonders of wheaten food in the North. As the name suggests, buckwheat is made of buckwheat flour as the main material, mixed with salt and soda. Buckwheat is the most nutritious food, containing starch, protein, amino acid, vitamin P, B1, B2 and magnesium. It has the function of adjusting the balance of blood fat and blood sugar.


















Buckwheat noodles eaten in summer is cold, seasoned with salt, vinegar, mustard, garlic juice, sesame paste and chili oil. Tasting hot, sour and refreshing, it is the most ideal food to drive away summer heat. The noodles is hot to eat in winter, pouring bone soup, beaten pepper, coriander and laver.

Buckwheat is low in product, however, the buckwheat noodles are favored by public. It is chewiness, the more fragrant, the more chewing. It is hard to make buckwheat in house. Just like the pita bread soaked in lamb soup and fried pork intestines, the authentic flavor only could be tasted in the special time-honored store. Jiaochangmen Noodles was once the most notable in the ancient Xian city.


















Jiaochangmen Noodles turned up in late Qing Dynasty, created by a elder with the family name of Meng. His descendant, Meng Zhaowu, mastered the unique skill of making buckwheat noodles. He payed more attention to the material selection, only using the fresh buckwheat produced from Qianyang, Longxian, Baishui, Changwu and Pucheng counties. 


Add On:Steamed Mutton
               Dumplings Feast
               Biangbiang Noodles
               Chinese Hamburger
               Rice and Jujube Cake
               Frid Pig Intestins
              Xian Cold Noodles
              Guokui
             Round Rose Cake

Sophie

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