Yang Ling dip surface shape of the belt known as "belt surface." Dip belt surface due to pass to Hou's birthplace - famous Yang Ling, Shaanxi cuisines. Belt face among the first in Shaanxi Ten strange, because "the soup is moderate, but not greasy oil, gluten but not hard, fragrant but not strong, but not dipped in light, smooth and refreshing" and prestigious.

- Yang Ling dampened with water surface -

Acetate by dip face, red chili, garlic flavor, fresh soup, gluten light, people often eat enough feeling, a surface weight twenty-two, one meter long, the width of three to five centimeters. Dip face has called belt surface, also called one-sided sheet or over the water. Because it is a soup, a separate small basin filled surface, when eating the flour pulled bowl of soup bowl, flavoring and then to bring the port. Outsiders may again be afraid sixty-two eat, eat a pound of actual Shihai eat.

Dip face what month founders who, historical data has not been recorded, yet difficult to trace. But over the years Yang Ling dip face is really, martial arts area most favorite pasta. In summer, it can cool the soup, fresh vegetables, various condiments go hand in hand, on a good summer cooling food; in winter, it can heat the soup, eggs, chili oil, ginger and garlic, before putting the vegetables, but also fend off the cold warm delicacies. Old people love to eat, children like to eat; put that bowl boy eating enough, Ms. slowly eat more flavored, more chewing addictive.

Historical Origins of Yang Ling dampened with water surface

Dip face shape belt, also known as "belt surface." "Dip belt surface" due to pass to Hou --- the birthplace of famous Yang Ling, Shaanxi cuisines. "Belt surface" of Shaanxi eight strange ranked first, because "the soup is moderate, but not greasy oil, gluten but not hard, fragrant but not strong, but not dipped in light, smooth and refreshing" and prestigious. According to legend, the Tang Dynasty prosperity, peace and harmony, people and clothing. Yang Ling a peasant woman Li Wangshi couple bicker, more than angry, rice and noodle making. Hard surface with water, and surface water and more soft, and add noodles, results and hard. So again, rubbing Hong eighty again. Face and both white and tendons, inability to roll out, had to pull even rub with the result wide and long, the shape of "belt" long cooking pot, cooked and chewy. Peasant woman and transferred burn a bowl of soup, let her husband eat, her husband can not stir in the bowl, but unfortunately the plane dipped into the broth, even after eating only to say, "Liao!" Local farmers to emulate eat, its taste is very nice. After passing the capital Chang'an, Emperor Li Shimin incognito tasting, full of praise, thanks to the book "dip belt surface."

Features Yang Ling dampened with water surface

Northwest people love to eat pasta have their own characteristics, but Yang Ling dip face summed up in only 20 words: "white light thin muscle surface, Wang garlic spicy soup, noodle soup pots points, more chewing Yuejue incense."

Pay attention to a dip plane Hitodo and white, green may be spinach, alfalfa, pea sprouts, etc., in short, that is to have plants in general Swank green water, is pulled out of the plane, width of 3-5 cm, length 1.5 to 3 m, 2-3 mm thick, white being coiled in green. Noodles served, steaming hot steam, dark greyish green face white, and wave the white fog cleared, everyone in front of you on a large bowl, soup bowl there, tomato, egg flower, ginger, garlic, red pepper, mushroom, bamboo shoots, cucumber, scallops, etc., acidic, spicy slightly, it is generous and long pasta from a large basin in the folder, the bubble in the soup, noodles and then sandwiching a one bite to eat.

"White face thin muscle light" opposite requirements, using a dip on a good surface wheat flour, wheat flour VI Xiaoyan most outstanding. To achieve the thin bars of light, and face kneading the most important because no matter how good the young man is also sad dough this off. Dough all day long, arm swelling is normal, this live too strenuous. Then noodles grease stains on the metal case, the mix is ​​longer, thinner mix, the more mixing the more ribs, the more the mixed light.

"Wang garlic spicy soup", which means to vegetable soup brewed more prominent is the boiling oil of ginger and garlic large red spicy soup boiling oil, vinegar plus fresh tomatoes and fried eggs flowers. Even eat noodles, is tasting a soup, but also feel a refreshing, appetite, full of flavor.

"Noodles sub-pots, more chewing the fragrant Yuejue" because Sheng dip soup and noodles separately, eat the noodles with chopsticks pulled the soup, then the entrance, so always keep Flavored rich, has as one, to eat the surface can be more or less. Because of tasty appetizers condiments, namely garlic, chili oil, vinegar and fresh vegetable soup food.

Yang Ling dip method of making surface

The process is co-dip side of the main surface and the dough, this procedure depends on hand-made, good guy because many had not dough off this road and be eliminated because it was too strenuous. Then there spoil the broth, the soup is brewed with tomatoes and onions plus a variety of spices, garlic oil is most popular, accompanied by the first half of alfalfa, after six months mainly cowpea and spinach.

Face: with wheat flour (with best Xiaoyan VI) is made, in order to achieve a thin light bars, and kneading surface is most important, then the grease stains on the tin case of noodles, the longer the better. Because in order to achieve better taste.

Tom: First, to Wang soup, soup to vegetable oil that is more prominent is the boiling oil of ginger, garlic puree and spicy red soup boiling oil, vinegar plus fresh tomatoes and fried eggs flowers.

Ingredients: flour, 4 tomatoes, water fungus, the amount of 2 eggs, cabbage or spinach, red pepper, garlic, onion, ginger, Shi Sanxiang (or allspice).

1, cold water was added little salt living surface, do not live too hard surface, a damp surface cover awake. After the dough and cut into fine strips, add a little oil, continue to wake up for a while. To prevent the surface from drying, a piece of plastic wrap cover.

It was poured into the red pepper and when in place to insure that the boiling hot oil; 2, add salt and a little red pepper or allspice stir Shi Sanxiang; other garlic mashed with salt, then add a little water garlic inside.

3, the onions and cut into sections, ginger cut foam, tomatoes cut into small pieces, mushrooms cut into strips; wok, add the oil pan, add onion and saute ginger foam, be careful not to paste, add tomato pieces Stir in water, then Article plus fungus, or Shi Sanxiang allspice, water boil. Try the sour enough, not enough can add a little vinegar (not vinegar sister, sour tomatoes is enough), add salt, so salt to taste sour to cover the eggs and mix into the pot, the pot off the heat and then open .

4, following the start, Guo Lifang water to a boil, the flattened surface of a strip-like tear strips root, (slightly thicker, about one inch wide) into the boiling water pot, add cabbage temporary pan. Well, the soup and noodles to a large bowl with the house, can serve.

5, sour tomato soup in a bowl, add garlic and chili oil wave according to personal taste, caught a noodle bowl, and began to eat.