What is the Shaanxi noodle dish that looks like cat ears?

A Shaanxi noodle dish that looks like cat ears - for those familiar with it, the first thing that comes to mind is mashi. That's right, mashi is a staple food in Xi'an. Everyone should have their own most unforgettable, unique flavor in their heart. For me, it's the one at Diaozhuang behind the back gate of Lintong University of Science and Technology. I studied in Lintong for four years and ate at that place for four years too. Even now, I really miss the taste of that place. First of all, mashi is a noodle dish originating from Zhongguancun in Shaanxi. Its shape is about the size of a fingernail, slightly thin in the middle with curled-up edges, and it is a specialty snack of the northwest region. There are also many ways to make mashi: braised mashi, stir-fried mashi, and so on. For people who are not very good at cooking, mashi is very easy to pick up. Because making it is very simple - just knead a piece of dough, then let the dough rest for a few minutes, then roll the dough flat, cut it into small pieces about the size of a fingernail, and then give each one a rub with your thumb, and its shape comes out. When I was little, I loved doing this the most, because I thought it was especially fun, so much so that I later trained myself to do it with the thumbs and index fingers of both hands at the same time. The work efficiency suddenly increased fourfold, so it goes to show that practice makes perfect in anything.

As for the side dishes for mashi, the requirements are not that strict - you can choose what ingredients to add according to your family's preferences. You can cut tomatoes, carrots, potatoes, green peppers, wood ear mushrooms, dried tofu, and so on into relatively small pieces, and then wait until they are stir-fried until cooked. Then add water to the pot, and after the water boils, pour the prepared mashi into the pot. After the pot comes to a boil three times, you can pour the stir-fried side dishes into the pot and add some greens. At this point, you can take an egg and poke a small hole in it with chopsticks, letting the egg liquid inside flow through this small hole into the pot, so that the egg comes out as egg flowers with relatively even yellow and white. In this way, a bowl of steaming hot braised mashi is ready. It should be the favorite of authentic Shaanxi people.

Of course, Shaanxi people cannot eat mashi without oil-splashed chili. Oil-splashed chili is simply an indispensable condiment for Shaanxi people when eating any noodle dish. Each person fills a bowl, and no other dishes are needed. The whole family sits around leisurely, eating and chatting - this is the warmest family scene. Shaanxi people mainly eat noodle dishes, and mashi is the product of people's long-term continuous research and exploration of delicious food.

In northern China, mashi is called "hand-pinched noodles" or "twisted noodle rolls", while southerners call it "cat ears" or "hollow noodles". The Hui people in the mountainous areas of Ningxia call it "mashizi", and the Hui people in the Sichuan region habitually call it "cimianzi" or "fish drilling through sand". People in different places call it differently, and of course, the ways of eating it also have their own local characteristics. Different regions, different habits, and different tastes have created the profoundness and breadth of Chinese cuisine.