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九個字總(zong)結“酸辣(la)香(xiang)煎稀汪薄(bo)(bo)勁(jing)光(guang)”。面條(tiao)細(xi)長(chang)，厚(hou)薄(bo)(bo)均勻(yun)，臊(sao)子(zi)(zi)(zi)鮮香(xiang)，紅(hong)油浮面，湯(tang)味(wei)酸辣(la)，筋(jin)韌爽口，老幼皆宜。臊(sao)子(zi)(zi)(zi)面在關中地(di)區(qu)有其非常重(zhong)要(yao)的地(di)位(wei)，在婚喪、逢年(nian)過節、孩子(zi)(zi)(zi)滿月、老人過壽、迎接親朋等重(zhong)要(yao)場合都離不開。

臊子(zi)(zi)面(mian)(mian)(mian)(mian)(mian)是陜西的風(feng)味小吃(chi)，品種(zhong)多達數十(shi)種(zhong)，以薄(bo)(bo)、筋(jin)、光、汪、酸(suan)、辣、香(xiang)等特(te)(te)色，吃(chi)口柔韌(ren)滑(hua)爽，其(qi)中以岐山(shan)(shan)臊子(zi)(zi)面(mian)(mian)(mian)(mian)(mian)享(xiang)譽最盛。臊子(zi)(zi)面(mian)(mian)(mian)(mian)(mian)的特(te)(te)點是面(mian)(mian)(mian)(mian)(mian)條(tiao)細長(chang)，厚(hou)薄(bo)(bo)均勻，臊子(zi)(zi)鮮(xian)香(xiang)，面(mian)(mian)(mian)(mian)(mian)湯油光紅潤，味鮮(xian)香(xiang)渾厚(hou)而不(bu)膩。而岐山(shan)(shan)臊子(zi)(zi)面(mian)(mian)(mian)(mian)(mian)鄉土風(feng)味尤為濃厚(hou)，以酸(suan)辣著稱。岐山(shan)(shan)面(mian)(mian)(mian)(mian)(mian)要(yao)求(qiu)寬湯，即(ji)湯多面(mian)(mian)(mian)(mian)(mian)少，并突出酸(suan)辣味。所(suo)謂煎(jian)、汪即(ji)面(mian)(mian)(mian)(mian)(mian)條(tiao)要(yao)熱(re)得燙(tang)嘴、油要(yao)多，才(cai)能體現此面(mian)(mian)(mian)(mian)(mian)的特(te)(te)色。岐山(shan)(shan)面(mian)(mian)(mian)(mian)(mian)是一(yi)(yi)種(zhong)高碳(tan)水化合物、高飽(bao)和脂肪酸(suan)的地(di)(di)(di)方特(te)(te)色面(mian)(mian)(mian)(mian)(mian)食。臊子(zi)(zi)面(mian)(mian)(mian)(mian)(mian)對(dui)關中地(di)(di)(di)區的人(ren)們(men)生(sheng)活的影響很(hen)大(da)，無(wu)論(lun)喜事(shi)(shi)喪事(shi)(shi)、逢年過(guo)節、老(lao)(lao)人(ren)過(guo)壽、還是小孩滿月(yue)或(huo)是家(jia)里來了親朋都離不(bu)開(kai)臊子(zi)(zi)面(mian)(mian)(mian)(mian)(mian)。關中地(di)(di)(di)區辦紅白(bai)事(shi)(shi)、老(lao)(lao)人(ren)過(guo)壽、孩子(zi)(zi)滿月(yue)等都一(yi)(yi)般招(zhao)待(dai)兩頓，所(suo)謂早飯(fan)和午饗，而早飯(fan)臊子(zi)(zi)面(mian)(mian)(mian)(mian)(mian)即(ji)為主食。西安臊子(zi)(zi)面(mian)(mian)(mian)(mian)(mian)北(bei)郊(jiao)地(di)(di)(di)域臊子(zi)(zi)湯不(bu)勾(gou)芡(qian)，東郊(jiao)地(di)(di)(di)域紡織(zhi)城、長(chang)樂坡一(yi)(yi)帶臊子(zi)(zi)湯中一(yi)(yi)般都勾(gou)有薄(bo)(bo)芡(qian)。西安本(ben)地(di)(di)(di)臊子(zi)(zi)面(mian)(mian)(mian)(mian)(mian)一(yi)(yi)般采用大(da)鍋下面(mian)(mian)(mian)(mian)(mian)，面(mian)(mian)(mian)(mian)(mian)粉和面(mian)(mian)(mian)(mian)(mian)中加入堿(jian)面(mian)(mian)(mian)(mian)(mian)，以保(bao)證湯不(bu)混(hun)，面(mian)(mian)(mian)(mian)(mian)不(bu)濃。

制作方法

（一）、炒菜

在(zai)鍋里倒(dao)少許菜(cai)油，等熟(shu)后將切好的紅蘿卜、木耳、黃花、卷(juan)心(xin)菜(cai)，凍(dong)豆(dou)腐(fu)倒(dao)如炒熟(shu)。大肉臊子(zi)可以另外(wai)炒制(zhi)，已方(fang)便吃素的人們(men)。

（二）、做湯

1、在鍋里倒(dao)少許(xu)菜油(you)后(hou)用大火燒，等油(you)熟之(zhi)后(hou)將備(bei)好(hao)(hao)的姜末倒(dao)入油(you)中(zhong)，然后(hou)在倒(dao)如食鹽(yan)、調和面、在倒(dao)入食醋(cu)后(hou)，用勺(shao)子攪直至(zhi)鹽(yan)化開(kai)，再倒(dao)入開(kai)水后(hou)，用慢火燒，讓湯繼續(xu)翻滾，這樣味道會更好(hao)(hao)。〈注意：鹽(yan)、醋(cu)放時要一次(ci)到(dao)位(wei)，最好(hao)(hao)一次(ci)放好(hao)(hao)。〉

2、在往湯里(li)放少許雞(ji)精〈我覺(jue)得放雞(ji)精味道(dao)最鮮〉，可(ke)嘗一嘗口味如(ru)何(he)，要是味道(dao)還是有些淡，可(ke)再(zai)放些適量的鹽和醋。

3、再往湯里放切姑的雞餅、炒(chao)好的底菜、切姑的豆塊、豬肉(rou)臊子。

4、最(zui)后(hou)一道工序就是(shi)往湯里放切姑的(de)蔥花、辣子油(you)。