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.
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