Look at these, they are all relatively famous and delicious

1. Mutton steamed buns

Beef and mutton steamed buns are unique to Xi'an Fangbang A famous snack, Xi'an Laosunjia Restaurant has been in business since 1898 and has a history of a hundred years.

Legend has it that beef and mutton soup evolved from the ancient "cow and sheep soup" in the 11th century BC. During the Western Zhou Dynasty, "ox and sheep soup" was listed as a "ritual meal" for kings and princes. According to the "Song Book", during the Southern and Northern Dynasties, Mao Xiuzhi presented the unique delicacy of beef and sheep soup to Emperor Wu of the Song Dynasty. Emperor Wu competed for the title of Taiguan Shi, and was later promoted to Minister Guanglu. There is also an interesting legend. Emperor Zhao Kuangyin of the Song Dynasty was trapped in Chang'an before he became emperor. He lived a life of starvation all day long. One day he came to a shop where beef and mutton were being cooked. Seeing his pity, the shopkeeper asked him to let him go. He broke the dry buns he had brought with him into pieces, poured a ladle of hot broth over him and put it on the fire to cook it thoroughly. Zhao Kuangyin devoured it and felt that it tasted the most delicious food in the world. Later, Zhao Kuangyin wore a yellow robe and became the emperor. One day, when passing by Chang'an, he still couldn't forget the beef and mutton steamed buns he had eaten here. He and the Minister of Civil and Military Affairs went to this restaurant to eat beef and mutton steamed buns. They still felt it was extremely delicious and superior to He tasted delicacies from mountains and seas and rewarded the shopkeeper of this shop. Once the story of the emperor eating steamed buns spread, beef and mutton steamed buns became a famous snack on Chang'an Street. Su Dongpo, a great writer in the Northern Song Dynasty, once wrote a hymn in praise of "Long's food has bear wax, and Qin's cooking only has yoghurt".

2. Huang Guichou Liquor

Shaanxi’s flavored dishes are known and loved by more and more tourists because of their rich historical allusions and cultural interest. At banquets, people eat and drink regardless of family, so the most famous drink in Shaanxi, Huang Guichou wine, became popular. Today, steaming thick wine is sold everywhere from big hotels to neighborhood snack shops, and even many elderly people and children in Xi'an can tell foreigners a few legends about Yang Guifei and thick wine.

Huang Guichou Liquor is a sweet wine made from glutinous rice and Xiaoqu. It is named after the fragrant Huang Gui. This wine is like jade liquor, with a sweet and mellow aroma and a long aftertaste. It is said that its history can be traced back to the "醆醴" of the Zhou Dynasty. According to research, before the invention of distilled liquor, our ancestors had been drinking this kind of rice wine, especially in the Tang Dynasty. "The Immortal in Wine." The "doujiu" mentioned by Du Fu here refers to thick wine. This can also be proved by the Tang tomb murals unearthed in recent years: in the Wei family tomb unearthed in Nanliwang Village, Chang'an County in 1992, There is a picture of a banquet in the owner's courtyard, in which two girls serve wine from both sides. Some archaeological experts pointed out that the wine in this painting was pressed from the side, just like the scene described in Li Bai's poem "The wind blows the willow flowers and fills the shop with fragrance, Wu Ji presses wine to encourage guests to taste it." The key is the word "pressing", which is to use human power to separate the wine juice from the lees. This scene can still be seen in some "time-honored" restaurants in Xi'an today.

3. Buckwheat noodles

There is a place in the northwest of Xi'an city wall called Jiaochangmen. As the name suggests, it was probably the place where the Eight Banners soldiers and the Green Camp soldiers practiced martial arts. I have never seen "men" before, but for a long time, the three words "jiachangmen" have appeared in the mouths of Xi'an people, often followed by the other two words "饸饹".

Because it is mostly made of buckwheat noodles, the more fixed name is buckwheat noodles. According to some textual research, this food already existed in the Yuan Dynasty. According to the section of "Buckwheat in the Book of Agriculture" written by Wang Zhen of the Yuan Dynasty, it is said that "behind the mountains in the north, various counties have many varieties, which are ground into noodles or made into soup cakes. The pronunciation of "河乐" and "饸饹" are very similar in both Mandarin and Shaanxi accents. Perhaps the latter is a transliteration of the former.

4. Soup dumplings

Jia San is a famous person in Xi'an. When you come to Xi'an, no matter what, you should taste Mr. Jia San's heart-warming innocence and beautiful skills. If you find Jia San, you have found a real snack. There are many snacks in Xi'an, and "Jia San Guan Soup Steamed Buns" is one of the Xi'an snacks with the biggest name and the loudest brand name.

5. Shaanxi Liangpi

There are many kinds of Shaanxi Liangpi, with different cooking methods, unique characteristics when mixing, and different tastes. Here, only a few are listed.

Sesame Liangpi is a typical halal way to eat. The method is relatively simple. Mix the flour into a paste, put it into a special metal Liangpi basket, shake the Liangpi diluo to spread the flour evenly on the bottom of the basket, and then put it into a pot of boiling water to steam and mature. When eating, cut the dough into half-centimeter-wide strips, usually add cucumber shreds as an auxiliary ingredient, and add salt, vinegar, sauce, sesame sauce, chili oil, etc.

Qinzhen Liangpi is made from rice flour. Because it is produced in Qinzhen, Hu County, it is also called Qinzhen Liangpi. When making, the rice flour is adjusted into a paste, spread flat in a multi-layer bamboo steamer, and steamed over high heat. When eating, use a large guillotine nearly one meter long and more than 20 centimeters wide to cut it into thin strips, add auxiliary ingredients such as green vegetables, bean sprouts, etc., and mix in seasonings. The good taste is all in the chili oil, and the prepared cold skin is all red. , spicy and fragrant.

Hanzhong Liangpi is named after it is produced in Hanzhong area. Because during processing, a small stone mill is used to add water to grind the rice into rice flour slurry, which is also called water-milled cold skin. When making, the ground rice flour slurry is spread flat on a bamboo steamer and steamed. Add seasonings, mainly garlic juice and chili oil. The taste is sour and spicy with the aroma of garlic.

Qishan rolled dough is the best made in Qishan County. When making it, wash the wheat flour to remove the gluten, roll the starch into pancakes, and steam them in a steamer. The cold skin is soft and sticky. The seasoning is mainly grain vinegar and chili oil brewed locally in Qishan, supplemented by washed gluten shreds. Mix it evenly in a small iron pot and serve it to guests. The main taste characteristics are sour, spicy and fragrant.

Gluten Liangpi is mainly produced in the Guanzhong area. During processing, the gluten must be washed out first, and the starch must be mixed into a paste, which is then put into a metal Liangpi basket and steamed in a pot. When preparing, add steamed gluten cubes, seasonal vegetables, and condiments such as vinegar, sauce, garlic juice, MSG, salt, chili oil, sesame oil, etc. to give it a unique flavor when eating. In addition to the above types, Shaanxi also has Fufeng's baked noodles, Hanzhong's konjac cold noodles, black rice cold noodles, northern Shaanxi's mung bean cold noodles, etc.

6. Bubble oil cake

Features: milky white color, puffy skin, as if made of light gauze and kneaded into cicada wings.

Main raw materials: scalded noodles, yellow cinnamon, sugar, peach kernels, roses, and oil.

Brief introduction: Bubble oil cake is made of boiled noodles, large oil, yellow cinnamon, white sugar filling and other raw materials. The production method is unique and refined. Its main features are milky white color and swollen skin, as if made of light gauze and kneaded into cicada wings. It is a wonderful workmanship and is deeply favored by people.

7. Qishan noodles

Shaanxi’s Saozi noodles have a long history and were already famous in the Qing Dynasty. It is famous for being thin, gluteny, light, fried, thin, wok, sour, spicy and fragrant. It is made with refined white flour, pork, day lily, eggs, fungus, tofu, garlic sprouts and other raw materials and a variety of condiments. The basic production process is: the noodles should be rolled out by hand, and should reach the standards of thin noodles, tough and smooth tendons, and moderate softness and hardness. To make saozi, first cut the pork into thin slices, stir-fry in a hot oil pan, add ginger, salt, seasoned noodles, spicy noodles and mature vinegar and stir-fry thoroughly. Stir-fry tofu, day lily, and fungus as the base dish, spread the eggs into egg skins, cut them into small prismatic slices, and add chopped garlic sprouts to make the vegetables. When eating, first boil the noodles and put them into a bowl, add the base vegetables, then pour the soup, add the sesame seeds and pickled vegetables.

Qishan noodles require a wide soup, that is, more soup and less noodles, and highlight the hot and sour flavor. The so-called frying and boiling means that the noodles need to be hot enough to scald your mouth and there needs to be a lot of oil to reflect the characteristics of this noodle. Qishan noodles are a local specialty noodle that is high in carbohydrates and saturated fatty acids.

Xi'an Yongming Qishan Noodle Restaurant, which enjoys a high reputation in the ancient city of Xi'an and even in Sanqin, is the largest Qishan Noodle restaurant in Xi'an. Yongming Qishan Noodles inherits the legacy of Xiqi's hometown for three thousand years and uses modern technology to innovate its craftsmanship. Yongming Qishan noodles have the 15-character characteristics of "thin gluten, thin fried texture, sour and spicy aroma, no soup, and long aftertaste". It is made of the five ends of natural plants (roots, stems, leaves, flowers, etc.) with extremely nutritional value. algae) and five colors (red, yellow, white, green, black) and cooked with dozens of precious seasonings. It has balanced nutritional components and extremely high nutritional value. It is really a low-priced popular nutritional fast food.

8. Calabash head

Calabash head originated from the "fried white sausage" of the Song Dynasty and has been passed down to this day.

The main ingredients are pig intestines, pig tripes and fat intestines, after removing the fishy smell, adding condiments and boiling them into soup, and then using the soup to cook steamed buns. Its soup is rich in flavor, fresh and delicious, and is a high-saturated fatty acid and high-cholesterol food. It has the characteristics of rich and mellow taste, fresh fragrance, smoothness and tenderness, fat but not greasy, suitable for all ages.

Chunfa Paomo Restaurant has newly added "Seafood Gourd Head", adding sea cucumber, squid, shredded chicken and other ingredients to make the taste more delicious. Pot fish in milk soup originated from the palace food "stuffed fish in milk soup" in the Tang Dynasty. It uses Yellow River carp as the main ingredient, stews chicken, duck, elbows and ribs into a white soup. After preparation, it is poured into a copper hot pot. When served, it is boiled with Xifeng wine, and the fish pieces are dipped in ginger and vinegar sauce. The fish meat is tender and the soup is delicious.

Gourd head is a unique snack in Xi'an. It is similar to mutton steamed buns, that is, they are both steamed buns, but the main raw material is not mutton, but pig intestines. It is said that gourd head originated in the Tang Dynasty. Sun Simiao, a famous doctor, went to a small shop specializing in pig intestines in Chang'an to eat and felt that it smelled fishy and greasy. When he learned that the preparation method was not appropriate, he taught him the secret and left a medicinal gourd for the shop owner to season. Thanks to Sun Simiao, he specially hung the medicinal gourd high at the door. The "mixed cake" was also renamed "gourd head".

9. Roujiamo

In Xi'an, Lao Fan's family almost It has become synonymous with cured meat. Cured meat originated in the Warring States period and was called "cold meat" at that time. It has been passed down and evolved from generation to generation and has become today's Qin-style cured meat. It has a history of nearly a hundred years. Created by a vendor surnamed Fan, due to its carefully selected ingredients, complete seasoning, and simmering for a long time, the meat is rosy in color, soft and mellow, and the eater will not feel tired after eating it for a long time. "The lean meat has no residue and is full of oil in the mouth. It will rot without chewing the meat with your teeth, and the fragrance lingers for a long time after eating." In recent years, the operating procedures have been strictly implemented in the production process, and the proportion of lean meat and the aroma have been increased to make it more rich and fragrant. , very popular among eaters. It has been rated as a famous provincial and municipal snack for many times and won the "Golden Tripod Award" of the Ministry of Commerce for its unique flavor. Fragrant pork crisps, endless aftertaste.

10. Dumpling Banquet

Among Xi'an's special snacks, the most famous one is "Dumpling Banquet". It is mainly a banquet composed of various kinds of dumplings, so it is called "Xi'an Dumpling Banquet". What is especially praised by Chinese and foreign tourists is that there are hundreds of kinds of dumplings, with different fillings, kneaded into different shapes, exquisite and clear , steamed or boiled, delicious and beautiful, each one has an elegant name and legend, which is really dazzling and full of praise. "Xi'an Dumpling Feast" is divided into "Hundred Flower Feast", "Peony Feast" and "Dragon and Phoenix". There are 5 high, medium and low-grade dumplings including "Feast", "Palace Banquet" and "Bazhen Banquet", which are composed of more than 180 kinds of dumplings with good colors, shapes and flavors. It can be said that "one dumpling has one style, one hundred dumplings and one hundred flavors".