This noodle restaurant on South Street is very clean and the owner is very friendly. Although the store is not big, there are still many people eating here. Their roujiamo is very delicious, with fat and lean meat, and the taste is very fragrant. The porridge is also good.

南大街上的这家烙面馆儿，店里非常干净，老板也特别热情。店面虽然不大，但是在这儿吃饭的人还是不少。他们家的肉夹馍特别好吃，肉是肥瘦相间，味道特别香，粥也不错。

陕西礼泉县磨张烙面，当地烙面的代表，小店11年，酸辣口味。饸烙是用机器压榨的，口感脆硬似乎像我们当地的米粉，但是是面粉的。

Shaanxi Liquan County Mozhang baked noodles, the representative of local baked noodles, the shop has been in business for 11 years, hot and sour taste. The baked noodles are squeezed by machine, and the texture is crispy and hard, which seems to be like our local rice noodles, but it is made of flour.

作为一个地道的礼泉人，烙面自然要好好推荐一下了，这是世界上最早的方便面，招待客人必备，我们逢年过节都会吃，一般人都是三四碗起步。我们的烙面，只有礼泉人专享，不远销，不出口，咸阳西安市区不一定能尝得到。到了礼泉，就推荐这家，比自家味道虽然逊色一点，但至少随时都有。

As a native of Liquan, I have to recommend baked noodles. This is the earliest instant noodles in the world. It is a must-have for entertaining guests. We eat it during festivals. Most people eat three or four bowls at a time. Our baked noodles are only for Liquan people. They are not sold far away or exported. You may not be able to taste them in Xianyang or Xi&#39;an. When you arrive in Liquan, I recommend this one. Although the taste is a little inferior to my own, it is at least available at any time.

好吃不贵的，真心喜欢吃这种的了

Delicious and inexpensive, I really like eating this kind of food

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Mozhanglao Noodles (nandajie)

Yuanjia Village is a popular tourist attraction recently. Many people come here to play. There are many snacks here. The recommended one is Fanjia Laozao, which is very delicious and not very alcoholic.

In Liquan, there is a delicacy called Ma Mingyi mutton soup, which is mellow and famous.

The ingredients used are very particular. The mutton is taken from local fresh goods, the meat is tender and fat and lean. After careful selection and careful processing, it has no smell of mutton, which is the basis of food and has a mellow meat aroma. The mutton bones are selected to be large bones with full marrow. After long-term slow stewing, the nutrition and freshness of the marrow are fully integrated into the soup, and the soup is rich and delicious. The steamed bun is made by traditional craftsmanship. It is brown on the outside and has a plum blossom mark burned by a charcoal stove. The texture is crispy on the outside and tender on the inside, and the taste is chewy, which can fully absorb the deliciousness of the mutton soup.

The art of making it is also unique. First clean the sheep bones, put them into a large pot, add enough water, and add pepper, star anise, cinnamon, bay leaves and other spices, and simmer for a long time over a slow fire. It often takes several hours until the soup turns milky white, and the essence of the mutton bones is fully contained in it. The cooked mutton is taken out and left to cool, and then the chef uses superb knife skills to cut it into thin slices, as thin as a cicada&#39;s wing, which is easy to be cooked by the hot soup and allows diners to taste its tenderness. Diners also have to be particular about breaking the steamed buns, which need to be broken into bean-sized pieces and strive to be even so that the flavor can be absorbed. Then put the steamed buns in a bowl, spread with thin slices of mutton, and pour boiling mutton soup on them. In an instant, the aroma of meat, steamed buns, and soup blend together, making people salivate.

Its taste is unique and wonderful. The soup is rich, fresh, and mellow. After taking a sip, the hot soup flows down your throat, warming your whole body. The taste of spices and the freshness of mutton are perfectly blended, without any greasy feeling. The meat is tender and juicy, and melts in your mouth. After stewing and soaking in hot soup, the meat quality reaches the best, and each piece is full of delicious soup. The steamed buns are full of mutton soup, soft but chewy. They have both wheat aroma and soup flavor. The more you chew, the more fragrant it is, and the aftertaste is endless.

This mutton soup is often served with spicy sauce and candied garlic. The spicy sauce is salty and spicy, which adds flavor to the food; the candied garlic is sweet and sour, which relieves greasiness and stimulates appetite, and it complements the mutton soup.

This Ma Mingyi mutton soup is indeed a treasure of Liquan cuisine. Diners from all over the world admire its name and come here to taste it.

This snack bar is very popular, the price is relatively cheap, the boss is very enthusiastic, and the hygiene in the store is very clean. The rice noodles and sesame cakes here are very good, and many people order food. I like this store very much.

The environment in the store is OK. I ordered a high-quality beef soup bun, which tasted moderately salty, the beef was tender but not dry, the soup was fresh and fragrant, the bun was chewy, and it was paired with hot sauce and pickled garlic, which was perfect. The cold side dishes tasted very good.

Mozhanglao Noodles (nandajie)

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