It is said that Wei's braised noodles evolved from Xi'an steamed buns. Braised noodles. Nowadays, the soup you drink in the stewed noodles can vaguely smell the flavor of Xi'an steamed buns. Of course, these are all legends. There is no real evidence, just listen.

It is also a wonderful enjoyment to look at the chef's underside. The thin noodles stretch into long thin strips in a blink of an eye. It's like a musician conducting music, or a magician performing superb skills. The white pieces of noodles were flying up and down, like a dragon flying, like colorful silk playing with flowers, dancing like a dragon and Qiu Jin. It was put into the pot in an instant. Before the eyes could see what was going on, the noodles were already cooked.

The soup is white and delicious, and the noodles are smooth and tough. Put a few large pieces of mutton on it, supplemented by shredded seaweed, shredded tofu, vermicelli, coriander, quail eggs, etc. When serving, add coriander and chili oil. , sugar garlic and other small dishes, the taste is better. Just like this, a big bowl of hot and warm noodles is placed in front of you. Put more sesame sauce, salt, MSG, etc. at the bottom of the bowl. Use chopsticks to pick it up before eating. It smells so good!