Jangshui noodles are a traditional food in the Shanxi-Gansu region. It is said that the name was given originally by Liu Bang, the emperor of the Han Dynasty (covering the area of today’s Shaanxi Province), and Xiao He, the Prime Minister, in Hanzhong. Its taste is sour, spicy and fragrant, having a unique flavor.

In Guanzhong, Jiangshui noodle is similar to noodles in sour soup, which is a common food in summer. Celery is the main vegetable in it. In Dingxi, Gansu province, Jiangshui noodle is lighter in flavor, having the functions of clearing away heat and relieving heat.  Its color is transparent and the taste is sour and cool. But Jiangshui noodle of Yongji is quite different. Its starch soup is fermented from the leftover bean curd and has a special sour flavor. It is markedly different from acetic acid (whether it is aged vinegar or rice vinegar) in taste, which is similar to Beijing's bean juice. When eating noodles, adding some starch soup, pig’s oil, coriander, scallion and so on will make the taste sourer, more fragrant and refreshing.