In Shaanxi, when it comes to saozi noodles, it is generally regarded as Qishan saozi noodles. This is a traditional pasta and Xifu snack. Qishan’s practice is the most authentic.


300g pork
200g Qishan vinegar
1 egg
100g carrot
10g dry fungus
200g potatoes
140g tofu
60g leek
150g fermented hollow noodles
20G chili noodles
1.5g thirteen incense
5g raw extract
5 grams of soy sauce
Proper oil
Proper amount of salt


Step 1
Prepare the ingredients and soak the black fungus in warm water.

Step 2
Cut the pork into small slices and set aside.

Step 3
Heat the frying pan with oil and stir fry the meat slices over medium and low heat.

Step 4
Stir fry until the meat changes color, adjust thirteen spices and continue to stir fry.

Step 5
Stir fry until the water in the meat evaporates, transfer raw and old soy sauce, pour into all vinegar, bring to a boil, and then turn to low heat for stew.

Step 6
When the meat is ripe, add an appropriate amount of salt and chili noodles, mix well, and then continue to low heat until the meat is ripe.

Step 7
Beat the eggs with salt and pour them into an oily pan and bake them into an egg cake.

Step 8
Dice potatoes, carrots and tofu, cut small black fungus soaked in hair, cut small pieces of leek, and cut diamond shaped pieces of egg cake.

Step 9
Heat a little oil in the pot, stir fry tofu, carrots and diced potatoes until they change color.

Step 10
Add an appropriate amount of boiling water to the prepared meat Sao Zi, and cook the fried dishes and fungus until cooked.

Step 11
Finally, add egg cakes and leeks.

Step 12
Boil water in a soup pot. After the water boils, boil the Golden Arowana active fermentation hollow vermicelli, remove it, and pour on the prepared saozi soup.