Yongming Qishan noodles with minced meat, located in Laodong South Road, is the head office of Yongming's family. Divided into two floors, there is a bright kitchen on the east side of the first floor, which is clean and hygienic; On the second floor, you can also watch the chefs perform the making process of Qishan noodles. The overall interior decoration style is mainly Chinese elegance and antique.
Yongming Qishan minced meat noodles are "smooth, thin-fried, hot and sour, with a long aftertaste and no soup". His noodles are made by hand. The master should turn the dough over 16 and roll it by hand until the noodles are smooth, tough and moderate in hardness. It is not easy to break with chopsticks, and the noodles are slender, chewy, sour and sweet, and fragrant. The side dishes in minced meat noodles come from potatoes planted in Shawowo, Jingbian, Yulin, and potatoes come from Jingbian County, northern Shaanxi. Vinegar comes from Qiweiyuan Old Vinegar Factory and is brewed from whole grains, which has the effects of promoting blood circulation, dredging collaterals and beauty beauty. Pepper, noodles made of minced meat from Qishan, and Qin pepper (commonly known as pepper) unique to Baoji area, is fragrant but not dull, with endless aftertaste.
Minced meat buns are also a major feature. Guanzhong black pig+Qishan vinegar+Qinjiao Chili noodles = three flavors in one. More than 20 kinds of Yongming secret seasonings are cooked slowly to make meat and vinegar blend perfectly. Use handmade steamed buns, the spicy taste is soaked in the steamed buns, and the noodles of the steamed buns and the umami taste of the meat are blended together and bitten into the mouth.
Speaking of zongzi, you may think of hot zongzi, but in Shaanxi, there is a summer food-honey-cooled zongzi. It is made by pouring honey on the cold zongzi made of pure glutinous rice. Take a bite of zongzi and touch some honey. It's cool, sweet and fragrant.