At the table
Use chopsticks for noodles and meat and a spoon for broth. Let the hot soup cool and check meat for bones. Stir the sour aromatic topping through before tasting.
Contains meat and buckwheat. Ask which flours are blended into the noodles, what oil is used and what is in the pickling liquid; do not assume gluten-free. Confirm whether the bowl is sour or a different meat-broth version.
This sour version uses salted dried meat, buckwheat noodles, pickling liquid, dried flowers, plant oil and water. Flour proportions, sheep versus goat and brine ingredients are not fixed here. Potato-containing and other meat-sauce versions are separate.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
This sour version uses salted dried meat, buckwheat noodles, pickling liquid, dried flowers, plant oil and water. Flour proportions, sheep versus goat and brine ingredients are not fixed here. Potato-containing and other meat-sauce versions are separate.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory dried meat, sour pickling liquid and onion-like flower aroma.
- Chili heat
- Texture
- Fine soft noodles, rich broth and cooked dried meat.
- How it’s made
- Simmer salted air-dried meat in water. Roll buckwheat-containing dough and chop thin noodles with a double-handled knife, then boil them. Serve with meat and broth, adding pickled Jerusalem artichoke liquid and dried zemeng flowers bloomed with hot local xia-mayou oil.
This sour version uses salted dried meat, buckwheat noodles, pickling liquid, dried flowers, plant oil and water. Flour proportions, sheep versus goat and brine ingredients are not fixed here. Potato-containing and other meat-sauce versions are separate.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shaanxi.
About this regional connection
Shaanxi: Local culinary association; not a claim of exclusive origin.
Ask if they have it first
请问你们有靖边风干羊肉剁荞面吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Jingbian chopped buckwheat noodles with dried meat
Jingbian noodle makers use a double-handled chopping knife to cut rolled buckwheat dough into fine strands. Winter wind-dried meat and aromatic allium flowers connect the bowl with northern Shaanxi food traditions.