While I am without doubt the bonafide Street Food Guy, it does not though mean a culinary adventure every night. That is except for lately, which is what led me to trying Qishan saozi noodles.
Said adventurous streak has come from my current extended exile in China, as well as my new found love Shaanxi Cuisine and in particular the noodles of the region.
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So, Qishan saozi noodles
Nestled in the heart of Shaanxi province lies a culinary gem that has delighted locals for centuries—Qishan saozi noodles. This humble dish, bursting with flavors and rich history, epitomizes the rich array of bloody good noodle dishes.
Originally from Qishan which was formally a very important place for China in that 3000 years it was the capital of China.
Sadly not much has happened since and it now pails into insignificant next to Guanzhong (which has a cuisine named after all) and Bao Ji. Bao is famous for me really liking it there.
It does though have at least entry into the Shaanxi Cuisine hall of fame, and that is Qishan saozi noodles, also known as Qíshān sàozǐ mià, to get really fancy pants 岐山臊子面
I digress, so what exactly makes these noodles so special?
What does 岐山臊子面taste like?
I was to discover Qishan saozi noodles partly by accident, but mostly choice In Weinan. This very much the boonies and sits perilously on the edge of Xian, Shaanxi and Shanxi. Opting for the nearest Chinese restaurant – or as they call it in China “a restaurant” with the aim of trying something “Shaanxi”. Alas this was the only new classic on the list.
A few dishes were ordered, but it was the Qishan saozi noodles that had me all hot and bothered! So, how did it taste right?
All about the broth……
First off, it’s all about the broth. Qishan saozi noodles are renowned for their tangy, spicy soup base. The broth, simmered to perfection, combines sour vinegar with spicy chili oil, creating a mouthwatering symphony of flavors. It’s the kind of soup that warms you from the inside out, a true testament to Shaanxi’s bold culinary tradition.
The noodles themselves are hand-pulled to achieve the perfect texture—chewy yet tender, ideal for soaking up the delicious broth. But the star of the show is the saozi, the finely minced meat topping that gives the dish its name. Typically made from pork, the saozi is sautéed with an array of aromatic spices, including garlic, ginger, and star anise, infusing the meat with layers of depth and complexity.
Toppings thus vary, but can include diced carrots and general veg, but as stated this is a broth and noodle dish, not one for rabbits. Is there a vegetarian Qishan saozi noodles? Probably as it would involve just not adding meat, but if I am brutally honest I don’t highly care. I can though confirm it is not very keto friendly.
And overall I really really like the dish, with it drawing me far further in than mere dumplings. OK, so it is no Bian Biang Mien, but another big tick on may culinary journey through China.
Drinks were provided by the fine purveyors of Bing Fun and Suan Mei Tang.