影片內容提要：主食是餐桌上的主要食物，是人們所需能量的主要來源。從遠古時代賴以充饑的自然谷物到如今人們餐桌上豐盛的、讓人垂涎欲滴的美食，一個異彩紛呈、變化多端的主食世界呈現在你面前。本集著重描繪不同地域、不同民族、不同風貌的有關主食的故事，展現人們對主食的樣貌、口感的追求，處理和加工主食的智慧，以及中國人對主食的深厚情感。

一、美食中英對照

黃饃饃：yellow steamed bun

蔥油椒鹽花卷：steamed twisted rolls with scallion and spicy salt

干炒牛河：stir-fried rice noodles with beef

臘汁肉夾饃：Chinese hamburger

羊肉泡饃：pita bread soaked in lamb soup

岐山臊子面：Qishan minced noodles

端午粽子：zongzi

毛蟹炒年糕：rice cake stir-fried with crabs

扁豆燜面：braised noodles with lentil

清明團子：sweet green rice ball

二、中英文臺本

第二集《主食的故事》

Episode 2 The Story of Staple Food

中國自然地理的多樣變化，讓生活在不同地域的中國人，享受到截然不同的豐富主食。從南到北，變化萬千的精致主食，不僅提供了人身體所需要的大部分熱量，更影響了中國人對四季循環的感受，帶給中國人豐饒、健康、充滿情趣的生活。

China has diverse natural, conditions across its land. As a result, Chinese people living in different areas enjoy absolutely different but rich staple food. From the south to the north, the diverse staple food provide energy for human bodies. Moreover, they influence people's feelings towards the change of four seasons and enrich the lives of the Chinese.

山西丁村，中原最古老的村落。主婦們最會制作面食。丁村人把加工成粉末狀的谷物都稱之為面。谷物加工的歷史已有上萬年。附近曾經出土過最古老的石磨盤。至今同一形制的磨盤還在使用。石磨將谷物研成粉末，再用篩過濾掉粗粒雜質，真正意義上的面食才得以出現。

The Ding Village in Shanxi is the most ancient village in the Central Plains. Housewives here are best at making food out of flour. Local people call the powdered cereals as flour.Cereal processing has a history of over 10,000 years. The most ancient millstone was unearthed just nearby. Today, millstones of the same shape are still being used. Millstones grind up cereals into powders. Sieve out the coarse grains. Then the real flour food appears.

山西是多山少川的內陸地區，蔬菜品種少。家庭主婦們沒有條件在副食上進行調劑。為了提高全家人的食欲，只好在各種面食的制作手法上變換花樣。一樣面食百樣吃，加工成餐桌上的美食。這些花樣眾多的精致面食，無不讓人感到纖巧細手的靈動和聰明睿智的豐富想象。

Rich in mountains while lacking rivers, Shanxi is scarce in its vegetable varieties. Housewives cannot do much to enrich the non-staple food. So they figure out different ways of making flour food to increase the family's appetite. Flour is processed into various delicacies on the table.These diverse and delicate foods remind people of the women's nimble fingers and rich imagination.

當丁村的大媽們正忙著為一場壽宴精心制作花饃的時候，黃土高原上的窯洞里飄來了陣陣面香。綏德漢子老黃剛剛蒸好了滿滿一籠屜黃饃饃。古老的糜【méi】子經過老黃的加工，變得十分香甜可口。從農歷十一月開始，每隔三天，他都要騎一個半小時的車，到縣城里去賣。

When the women in the Ding Village are busy preparing a birthday feast, a fragrance of flour floats out from a cave house on the loess plateau. Huang Guosheng, a Suide native, just got a tray of yellow buns steamed. Processed by Huang, the glutinous millet becomes sweet and tasty. From the lunar November on, he would ride 1.5 hours to the county town every three days to sell the buns.

綏德縣位于陜北丘陵溝壑地區。在今天的綏德，雜糧和小麥是餐桌上的主角，他們被陜北人變換成各種花樣。綏德盛產糜子，黃饃饃就是用糜子面做的饅頭。

Suide County sits in the hilly-gully areas in Northern Shaanxi. Today, minor cereals and wheat are the main ingredients on the table. Local people make them into diverse dishes. Suide is rich in the glutinous millet resources. The yellow steamed buns are made with this main ingredient.

糜子又叫黍【shǔ】，因為耐旱成為黃土高原最主要的農作物。8000多年前，黃河流域就開始種糜子。糜子蒸煮成飯，口感略差。但是這個本土食物在過去是陜北人最家常的主食。

Due to its drought-enduring nature, glutinous millet became the most important crop on the loess plateau. It was planted along the Yellow River regions more than 8,000 years ago. If the glutinous millet is directly steamed, it doesn't taste good enough. But it used to be the most popular staple food for people in Northern Shaanxi.

糜子分軟硬兩種。老黃將硬糜子與軟糜子按七比三的比例混合，清水浸泡一夜之后上碾，還要再細細地篩一遍才能使用。但是老黃堅定地認為，用機器磨出來的糜子，遠遠不如在自家石碾子上碾出來的好吃。

There are two types of glutinous millets, the hard and the soft. Huang Guosheng mingles the two based on this proportion: 70% hard glutinous millets and 30% the soft kind, dip them in water over a night and then grind them up on a millstone. Then he would use a sieve to get rid of the rough grains. Huang firmly believes that the glutinous millet powdered by a machine lags far behind those ground up on his millstone.

炒過的糜子會散發出自然的清香，這是老黃最引以為驕傲的制作秘方。揉完的糜子面，要在缸里發酵一夜，經驗告訴老黃，包上被子效果最好。

Fried glutinous millet produces natural fragrance. That's a recipe that Huang feels most proud of. After kneading the glutinous millet flour, Huang would put it in a big jar for fermentation for a night. Experience taught Huang to wrap up the jars with quilts to make the buns tastier.

老黃把家安在窯洞里，這種中國黃土高原最古老的居住形式，可以追溯到4000多年前。一位農民辛勤勞作一生，最基本的愿望就是修建幾孔窯洞，有了窯，娶了妻，才算成家立業。

Huang's home, a cave house, is the most traditional dwelling format on the loess plateau in China. It has a history of over 4,000 years. For the hardworking farmers here, their basic wish is to renovate a cave into a home and marry a wife. That's how a life gets complete.

老黃和老伴一次做700個黃饃饃，上碾、揉面、發酵前后要花3天時間。兩個人從凌晨3點鐘開始，一直要忙到晚上9點。老黃的饃饃做得實在，人也實在，一個一塊錢，從不還價。在一年中最寒冷的兩個月里，老黃能賣出15000個黃饃饃，刨去成本，一個冬天他的實際收入大約是8000元。

Huang and his wife can make 700 buns every time. Grinding up, kneading and fermentation, the whole process takes 3 days. The couple works from 3 a.m. through 9 p.m. Huang's buns are good-tasting. And Huang is an honest businessman. One yuan for each bun, no bargain. In the coldest two months of a year, Huang can sell 15,000 buns. Taking into account the cost, he can earn 8,000 yuan in a winter.

老黃在這里養育了一兒一女。現在，孩子們都已經把家安在城市里，不再與土地打交道。然而，老黃不愿意離開，住著自己的窯洞，吃住自己種的糧食，老黃自足而踏實。

Huang has a son and a daughter. Both have settled down in the city. They no longer work on the farmland. But Huang doesn't want to leave. Living in his cave house and eating the food he plants, Huang feels satisfied with his wife.

千百年來，中國人從五谷中獲得溫飽，而這種碳水化合物營造出的滿足感，正是億萬個像老黃這樣在土地上辛勤勞作的農民提供的。

For thousands of years, Chinese people gain food and clothing from the five cereals. The feel of satisfaction brought by these carbohydrates is just provided by millions of hardworking farmers like Huang.

秋季，遼闊的中國北方，成熟的小麥決定了大地的基本色。小麥，從河西走廊傳入到中 原，因為營養豐富，經過4000多年的本土化歷程，成為中國北方栽培面積最廣泛的農作物。這種原產于西亞的優良物種，已經成為中國人最重要的主食。

In autumn, the ripe wheat decides the basic color of the land in North China. Wheat was introduced into the Central Plains through the Hosi Corridor. As it contains rich nutrition, it has been the most vastly planted crop in North China after a localization process of over 4,000 years. This species originated from West Asia and has become the most important staple food for the Chinese.

將小麥面粉發酵后，在特制的火坑中烤熟。這種圓形面餅，含水份少，極耐貯藏，是維吾爾家庭常年必備的主食。

After the wheat flour ferments, people bake them in a specially-designed fire pit. This type of round pancake contains little water and can be preserved for a long time. They're the indispensable staple food for Uyghur families in all seasons.

新疆庫車，人們用享受美食的方式來慶賀古爾邦節。馕是維吾爾族人最喜歡的主食。馕的叫法出自古波斯語，已有2000多年的歷史。

In Kuqa, Xinjiang, people celebrate the Corban Festival with delicacies. Naan is the most favorite staple food for Uyghur people. The name originated from ancient Persian and has a history of over 2,000 years.

饅頭最早出現的時候，名字叫炊餅也叫 蒸餅，是中原地區最受歡迎的主食。只有中國人的祖先從水煮食物的原理中獲得靈感，并使中國成為最早用蒸汽烹飪的國家。

When they first emerged, steamed buns were called Chui cakes and steamed cakes. They are the most popular staple food in the Central Plains. Ancient Chinese people were inspired by the water boiling food theory. They made China the earliest country to cook with steam.

中國的五谷，始終是一個變化中的概念。大約兩千年前，五谷的排序為稻、黍、稷、麥、菽，而今天，中國糧食產量的前三名已經變成稻谷、小麥和玉米。但是無論如何變化，都無法動搖稻米在五谷中的首席地位。

Five cereals in China have always been a changing concept. Around 2,000 years ago, the five cereals were namely rice, broomcorn millet, millet, wheat, and beans. But today, the three grains that rank top in terms of their production volumes are rice, wheat and corn. No matter how things have changed, the leading status of rice remains unchanged.

地捫在侗語里的意思是泉水之源。地處清水江源頭的地捫村，一年中陰雨天居多。吳順玉正在自家的禾倉里取米。在這個潮濕的環境里，禾倉對于稻米的儲藏起著至關重要的作用。木制吊腳瓦木結構的禾倉建在水上，可以防火、防鼠、防蟻蟲。當地最古老的禾倉，已有300年歷史。

In the Dong language, Dimen means the origin of spring. Dimen Village sits at the origin of Qingshui River. It mostly rains throughout a year. Wu Shunyu is fetching rice from their own barn. Barn plays a vital role in the storage of rice. The barn of tile and wood structure was built above the water to prevent fire, mice and insects. The most ancient barn here has a history of 300 years.

吳順玉家在禾倉里儲藏的是沒有脫殼的稻谷，這能長時間保持稻米新鮮的口感。今天取的米要當做禮物，送到村頭同族的一戶人家。在地捫，生產完的婦女為孩子過滿月那天，婆家人會把結婚時置辦的彩禮送到娘家來，新家庭成立的儀式才算最后完成。同族的女眷們也會挑籃提簍，她們還在新米上放上雞蛋，表示對新生命誕生最誠心的祝福。

The rice Wu Shunyu has fetched is with shells. The fresh taste of rice can be preserved with the shells. The rice Wu fetched today would be presented as a gift to a family in their village. In Dimen, after a woman gives birth and her baby reaches the age of one month, her parents-in-law would send her the betrothal gifts. That marks the official formation of a new family. Other women in the village would also send baskets with new rice and eggs. That represents the most sincere blesses for the newly-born.

米粉是貴州黎平最重要的米制品，在當地集市上隨處可見。這里的人最喜歡吃的是這種湯粉，細膩的米粉再配以火辣的肉湯，一日三餐都可以作為主食。把浸泡后的新鮮大米磨成米漿，是楊秀霞做米粉的第一步。舀漿、上籠，米漿在沸水中用旺火蒸熟，晾涼，收存。這是典型的中國南方米粉作坊。潔白如玉的米粉，留有余溫，在霧氣繚繞中散發著獨特的稻米清香。楊秀霞和丈夫配合默契，這樣的每一個動作，他們都重復了無數遍。

Rice noodles are the most important rice product in Liping, Guizhou. They can be seen everywhere on the local markets. People here love the noodles in soup the most. Refined rice noodles in the spicy broth can be served for any of the three meals daily. Grind the dipped fresh rice into rice milk, that's the first step for Yang Xiuxia to make to rice noodles. Scoop out the milk, steam it. The rice milk is steamed on the boiling water, air dry it and store it. This is a typical rice noodle workshop in South China. As white as jade, the rice noodles preserve some warmth and produce the unique fragrance of rice. For every movement, they've repeated for hundreds of times.

經過春耕、夏耘、秋收、冬藏，如今超過65%以上的中國人食用稻米。中國是全世界水稻栽培歷史最早的國家，7000年前，長江流域就開始種植水稻。稻子從一叢叢青翠的秧苗，出落成為黃金稻谷，配合著各地的飲食習俗，做出吃法多樣、口味豐富的米食。

Plowing a field in spring, hoeing and weeding in summer, harvesting in autumn and storing up in winter. Today, more than 65% of the Chinese eat rice. China is the earliest country to plant rice paddy. Some 7,000 years ago, rice paddy was grown in the Yangtze River areas. From the green rice shoots to the golden paddy, rice has been made into different foods based on people's diverse eating habits.

與黎平米粉做法非常相似的是廣州人最愛吃的一種米食----河粉，150年前在廣州沙河一帶出現，于是這種食物也叫沙河粉。沙河粉更加薄而透明，口感更柔韌爽滑。用沙河粉作為主食，廣東人最接受的就是這道干炒牛河，這也是對廣東廚師基本功的一大測試。干炒牛河講究鍋氣，必須猛火快炒，炒勻之余，又得保證粉的完整。在習慣吃面的北方人眼里，這大概就是用米做的面條吧。

Guangzhou natives also love rice noodles, which are cooked similarly to Liping rice noodles. Around 150 years ago, rice noodles first appeared is Guangzhou. The rice noodles here are thinner and more transparent and they taste more tender and smooth. The most popular rice noodle product emong the Cantonese can be this stir-fried rice noodles with beef. This dish is a test of a Cantonese chef's basic skills. To make this dish perfect, chefs have to fry the noodles on vigorous fire. While frying the noodles evenly, chefs also have to guarantee the intactness of the noodles. People in North China like eating flour products. The noodles in the south are made of rice.

1000多年前，中國以秦嶺、淮河一線劃分出南稻北麥的農業分布，因此造成了南方人愛吃米、北方人則離不開面食的現象。

More than 1,000 years ago, China was divided by the Qinling Mountains and Huaihe River in terms of the rural pattern: rice in the south and wheat in the north. Therefore, people in the south love eating rice and those in the north cannot live without wheaten food.

幾千公里外的西安，老城區里的這家飯館永遠站滿了等候的人。能夠讓直爽的關中人這樣耐心等待的，大概只有肉夾饃了。

Thousands of miles away in Xi'an, this restaurant in the old city town is always filled with people waiting. What can keep the local people wait so patiently can only be the marinated meat in baked bun.

在西安，饃是最被當地人接受的主食，而肉夾饃則是饃的最經典吃法。肉夾饃是兩種食物的絕妙組合----白吉饃和臘汁肉。西安人吃的白吉饃用火烤制，加入三十多種調料慢火熬制而成的肉，軟糯濃郁，饃的平淡更加凸顯出肉的醇香。

In Xi'an, this type of baked bun is the most widely accepted steple food. The marinated meat in baked bun in the most classic way to enjoy the buns. Marinated meat and baked bun are the perfect combination. The buns Xi'an people eat are baked on fire. The meat is made with 30-plus seasonings and is stewed with gentle heat. So it tastes soft and glutinous. The plain buns can better highlight the mellow meat.

西安人曹石和朋友組了一個用西安方言演唱的說唱樂隊，身兼大學教師、樂隊主唱、作詞等多種角色。他在這首描寫陜西平民美食的說唱里，一連串列舉了幾十種誘人的美食。

Xi'an native Cao shi founded a band with a few friends. They sing in Xi'an dialects. Cao is a college teacher and also the lyric writer for the band. In this song, he lists dozens of local delicacies in ordinary people's loves in Shaanxi.

歷史上的西安曾經是世界上最繁華的都市，13個王朝在這里建都。全世界的人都匯集在這里，帶來了各地不同的美食。直至今日，這里依然是中國人的主食天堂。

Xi'an was once the most prosperous city in the world. Thirteen dynasties set up their capitals here. People from around the world gathered here, bringing the place diverse delicacies. Today, Xi'an remains a heaven of staple foods for the Chinese.

泡饃也是從饃變化出來的一種西安主食。每個人根據自己喜好的口感，掰出大小、形狀不一的饃塊。對西安人來說，這個舉手之勞是一個彌足享受的過程。

Paomo, another staple food in Xi'an, originated from the baked buns. Based on their own preference, people can tear a bun into different sizes. As for Xi'an natives, this process is what they enjoy very much.

在西北，主食和湯的完美融合，除了牛羊肉泡饃，還不能漏了蘭州牛肉面。蘭州人的早晨是從一碗牛肉面開始的。這個黃河穿城而過的城市，有著一千多家清真拉面館，每天要消耗一百萬碗以上的牛肉面。柔韌、滾燙的口感是蘭州拉面令人贊不絕口的關鍵。

In Northwest China, chopped-up baked buns in lamb or beef broth is a perfect combination of staple food and soup. Another example can be the Lanzhou beef noodles. Lanzhou natives start their days with a bowl of beef noodles. With the Yellow River crossing the city, Lanzhou is home to over 1,000 Muslim noodles shops. Everyday, more than 1 million bowls of beef noodles are consumed. People have lavished praise on the tender and hot Lanzhou noodles.

一百年前，回族人馬保子把煮過牛羊肝的湯兌入鍋中，清香撲鼻的熱鍋子面大受歡迎。牛肉湯的清與濁是檢驗牛肉面是否正宗的秘籍之一。一碗絕佳的牛肉拉面應該具有湯汁清爽、蘿卜白凈、辣油紅艷、香菜翠綠、面條黃亮五個特點。馬保子又在和面時創造性地加入了蓬灰水，這使得面團更加富于彈性。全部工序要靠手工操作。

One hundred years ago, a Hui ethnic person Ma Baozi poured the water, in which the beef and lamb livers were just boiled, into a pot. Noodles made in that pot won popularity immediately. The clarity of the beef broth is the way to check if the beef noodles are authentic. The best beef noodles should acquire the following five features: clear soup, clean white turnips, brilliant red chili oil, green parsley and yellow noodles. When kneading the flour, Ma Baozi creatively added some special water, whose main component is potassium carbonate. That made the flour more elastic. All the procedures are manual.

馬文斌是蘭州牛肉拉面的第四代傳人，他在拉面館里工作了40年。要想拉出粗細不同的大寬、韭葉、毛細、蕎麥棱子，不但要臂力過人，對力道的控制還要剛中帶柔。同樣的麥子，磨成同樣的面粉，卻可以做出不同的面條，表現出不同的精彩。

Ma Wenbin is the fourth-generation successor of Lanzhou beef noodles. He's been working in a noodle shop for 40 years. To pull the dough into noodles of different thickness, a chef needs to have extraordinary strong arms and also exquisite skills in controlling his strength. The same wheat and the same flour, but different noodles and different wonders are produced.

對于面條的口感，南方人和北方人的要求也有著天壤之別。廣州人喜歡的這種細面，與蘭州拉面口感完全不同，爽脆彈牙，韌性十足。華南地區的廣東，盡管稻米一年能熟兩到三季，也并不妨礙廣東人愛吃面。

For the mouthfeel of noodles, people from the north and south have absolutely different requirements. The Cantonese like this type of slim noodles, which are completely different from Lanzhou hand-pulled noodles. These noodles taste crispy, elastic and chewy. Rice paddy gets ripe in Guangdong for up to three seasons out of a year. But that doesn't prevent the Cantonese from loving the noodles.

和這種面用的是鴨蛋，使用傳統的方式和好面團之后，最關鍵在于壓面時的力度。用毛竹碾壓面團，用人體彈跳的重力讓面團受力均勻。壓薄的面皮便可以用來制作面條和云吞皮。這樣壓打出來的面具有獨特的韌性，配上用豬骨、大地魚、蝦籽等材料熬制3個小時以上的湯頭，一碗鮮美無比的云吞撈面就成了嶺南人的最愛。

Duck eggs are applied in dough making. A bamboo is used to press against the dough. A person jumps while sitting at the other end of the bamboo. Thus, the dough can receive strength evenly. The thin flour can be made into noodles or wanton skin that have special elasticity. Stewing pig bones, ground fish and shrimp eggs for 3 hours, and the soup for the tasty wonton noodles is made.

廣東人把這種傳統方法制作出來的面條叫做竹升面。這種古老的壓面方式世世代代沿用至今。

Cantonese call noodles made with this traditional method bamboo noodles. This ancient method of dough pressing has been passed on for generations.

同樣是做面，廣東人用毛竹，中原人則用的是搟面杖。搟面，是中原女孩子成長中必須要掌握的生活技藝。早面午席是丁村人做壽請客的習俗。為了老伴的70大壽，衛大媽早早地就為宴席上要吃的面食做起了準備。中國人稱這碗面叫長壽面。為什么中國人過生日要吃面？面條是怎么成為中國人賀壽的象征呢？有一個說法是，面的形狀長而瘦，諧音長壽，面條于是當仁不讓地成為講究討口彩的中國人最受歡迎的生日主食。

When making noodles, the Cantonese use bamboo while those in the Central Plains apply a rolling pole. Making dough is a skill that girls in the Central Plains must master. Noodles for breakfast and a banquet in the noon is the custom in Ding Village when people hold a birthday feast. To celebrate her husband's 70th birthday, Madame Wai got up early to prepare the flour food. The noodles are called longevity noodles. Why Chinese people eat noodles on their birthdays? How did noodles become the symbol of longevity? It is said that the shape of noodle is both long and slim. In Putonghua, long (chang) and slim (shou) is similar to the pronunciation of longevity (changshou). Noodles are the most popular staple food on birthdays for the Chinese.

在丁村人的壽宴上，一項必須由全村人共同完成的儀式正在進行。吃面之前，挑出一根最長的放在壽星公的碗里，要等他吃下這碗帶著全村人寓意長命百歲祝福的面條，一場壽宴才算圓滿。

At the birthday banquet in Ding Village, a ritual requiring the participation of all people is ongoing. Before eating the noodles, all the people pick out the longest noodle in their bowl and put it into the bowl of the one who celebrates the birthday. When be eats the bowl with all the long noodles carrying the villagers' best wishes, a birthday banquet can be regarded as complete.

陜西岐山人過壽也吃面。每逢老人做壽，岐山人都會聚在一起，請來秦腔劇團搭臺唱戲。這時候一碗熱騰騰酸辣可口的岐山臊子面，作為臺前臺后的最佳配角是絕不可少的。

People in Qishan, Shaanxi also eat noodles when celebrating birthdays. Qishan people would gather together and invite a Qin Melody troupe to perform. At this time, a towl of hot, sour and spicy Qishan saozi noodles is indispensable.

吃臊子面最講究的要數流水席。早上天剛亮，吃面的流水席就開了。據當地的史志記載，岐山臊子面起源于3000年前，“只吃面、不喝湯”是當地人約定俗成的飲食規矩。

From early in the morning, a feast serving guests with noodles starts. As soon as the guests come, they'll get a bowl of noodles. Local chronicles say that Qishan saozi noodles originated 3,000 years ago. According to the local custom, people only eat the noodles but don't drink the soup.

陜西人把肉丁炒制的配料叫臊子，岐山臊子的做法更為講究。肉丁切得薄而勻，干煸至透明狀，再配以醋和秦椒辣面，文火慢炒。上等的臊子應該是色澤鮮紅純正，口感酸辣突出。這樣一勺色澤油亮、辣而不燥的紅油臊子，正是岐山臊子面的精髓所在。

The methods to make the ingredients for the Qishan saozi noodles are very particular. Meat is chopped into thin and even dices and dry-fried until they turn transparent. Add vinegar and chili and fry the meat on slow fire. The good-quality ingredients for Qishan saozi noodles are red in color, sour and spicy in the taste. The bright color and spicy taste are the essence of Qishan saozi noodles.

臊子面的配菜講究五色：木耳豆腐寓意黑白分明，雞蛋象征富貴，紅蘿卜寓意日子紅火，蒜苗代表生機勃發，紅黃綠白黑五種顏色代表了岐山人對生活的美好祝福。幾千年來，臊子湯在岐山村村落落的面鍋里翻滾著，岐山臊子面更成為一件精彩絕倫的藝術品。

The trimmings for the noodles have five colors. Fungus and tofu mean black and white. Eggs represent wealth. Red carrot symbolizes a prosperous life. Garlic sprouts mean vitality. The five colors, red, yellow, green, white and black represent Qishan people's best wishes for life. For thousands of years, saozi soup has been boiling in every corner in Qishan Village. Qishan saozi noodles have become a wonderful art piece.

岐山臊子面既是飯也是菜，這種飯菜合一的方式在中國人的米食中也隨處可見。

Qishan saozi noodles function as both the rice and the dishes. Such a combination of rice and dishes can also be found elsewhere in China.