Lao Hejia Shaanxi Minjie Noodle House is opposite the Jiayuguan City Museum. It has a large storefront, adjacent to two shops, occupying a corner, and the house is connected. It was my first time eating noodles like this. Needless to say, the service was very enthusiastic. The waiters were all aunts, and their hands, eyes and mouths were very skillful. They were dressed in uniform, and their clothes had a strong Shaanxi rural flavor, especially the flowery aprons, which reminded me of Ansai waist drums. The decoration inside the store was also very local and contemporary, with photos of Chairman Mao and the ten marshals, which was rare. The noodle house did not have a paper menu. Later, I found a large menu posted on the wall. It was simple and clear. Most people came to eat noodles. Noodles were not calculated by portion or bowl, but by head, that is, each person was 15 yuan per set, until they were full. There were also stir-fried meat, fried cakes, braised pork knuckles, lamb trotters, chicken feet, etc. There were not many varieties, because noodles alone could fill you up. Before I could sit down, the small rectangular table was almost full. There were 15 small bowls, containing different seasonings and side dishes, including two bowls of cooked oil, two bowls of mixed sauce, two bowls of onions and garlic, one bowl of sesame seeds, and the remaining eight bowls were vegetables, either mixed, chopped or steamed. In addition, there were two bowls of clear noodle soup, a big bowl of noodle soup with diced potatoes, radishes and carrots, and then eight bowls of different noodles. The noodles were not ordinary hand-rolled noodles, but oat noodles, buckwheat noodles, corn noodles, mixed noodles, white noodles, pea noodles, sorghum noodles, and black rice noodles of different colors, flavors and tastes. You could eat as many bowls as you could, but basically two to three bowls were enough. Oh my God, this was the first time I encountered such a way of eating. The noodles themselves don't have any special taste. The key is the dipping sauce. The level of 15 kinds of dipping sauces mixed together ultimately determines the taste of the noodles. Does it sound a bit like fried noodles with soybean sauce? I feel that it is similar, but fried noodles with soybean sauce cannot be added at will. There are only so many bowls, and there are not 15 kinds of side dishes. The noodles are also relatively simple, and the price is similar. So, this noodle restaurant is still very affordable. However, during the meal, it was found that basically no one finished all eight bowls. There were also a lot of dipping sauces and side dishes left, especially the cooked oil and sauce. Too much was given, and it was unclear how to deal with it later. It felt a bit wasteful. If you think about it, if you take it yourself, or if the amount of each bowl is a little less, the service quality may be discounted. Alas, it is always rare to have both. In addition to noodles, the more popular is the sauced pig's trotters. Some people pack up after eating the noodles, and some come directly to pack up and take away. The pig's trotters are pressed in the back kitchen and placed in a clay pot for insulation. It looks soft and smells delicious, which is quite tempting. Overall, it is still a good experience to eat noodles.

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