Tianshui noodles, with the Sanyangchuan Stone Buddha Town of Miji as the core production area, is a representative of the provincial-level intangible cultural heritage "Miji Noodles". It has been passed down using ancient techniques for over three hundred years and is renowned as "Golden One Dish". It is a classic symbol of the Tianshui noodle culture.
Tianshui is located in the Sanyang River valley where the Qinling Mountains and the Loess Plateau meet. The Wei River nourishes the land, providing abundant sunlight and a dry climate. This environment has nurtured high-quality dryland winter wheat with high protein content and sufficient elasticity. The noodles are made from local winter wheat, using deep groundwater from the Wei River. They are prepared with only salt, alkali, and rapeseed oil, without any additives. They adhere to the natural flavor.
After going through more than ten procedures such as kneading dough, letting it rest, rolling into strands, pulling the noodles, and drying them on racks, these handmade silver-thread noodles with a diameter of less than 1 millimeter and a length of 3.3 meters are formed. Their interiors have fine pores, resulting in a golden color, fine and uniform strands, and a plump and oily texture. When cooked, they do not form lumpy soup, do not stick together, and are durable and not prone to breaking. When eaten, they are soft and smooth, with a chewy texture. The wheat aroma is rich and long-lasting. The fine pores easily absorb the soup, making them suitable for various ways of consumption such as thick soup, sauce, and sour soup.