There are too many snacks in Xi 'an. Let me briefly introduce a few:

1. Laotongjia preserved mutton

A famous snack in Xi 'an, Shaanxi Province. According to legend, in 1911, Eight-Nation Alliance attacked Beijing, and Empress Dowager Cixi fled to Xi 'an with Emperor Guangxu. After tasting the old Cao's preserved mutton, she greatly appreciated it. Xing Tingwei, the teacher of Zhao Fuqiao, the minister of the Ministry of War, wrote the word "stopping the slope" in calligraphy, made a plaque and hung it at the door. Since then, the old boy's preserved mutton has become famous far and wide. It has been prosperous for nearly a hundred years. The preserved mutton has fine selection of materials, exquisite technology, complete auxiliary materials and proper fire power. The meat cooked in brine is ruddy in color, crisp in texture, mellow and delicious. It is a good dish to accompany meals and give to friends and relatives.

Fresh fat sheep are selected, slaughtered and mixed with seasonings such as green salt, mirabilite, star anise, cinnamon, Amomum tsaoko, pepper and fennel, and then processed into blanks, marinated and colored. When curing meat, the mutton skin is folded relatively and discharged into a vat, well water is added, green salt and mirabilite are sprinkled and cured for 2-5 days. Marinate thoroughly. In cook the meat, first pour the old bittern soup into the pot, add the same amount of clear water, put the seasoning bag, boil it with strong fire, then add the green salt, put it on the meat board and press it with heavy objects, then cook it with low fire for 3-4 hours, until the crispy bones are removed, then fish it into the plate, then rinse the meat noodles with the original juice soup, remove the original juice and drain it with a clean cloth.

Besides being rich in protein and fat, mutton has the functions of sweet and bitter taste, fiery nature, appetizing, stimulating appetite, tonifying kidney and supporting yang, and is a strong food.

2. Queen Mother Cake

A famous snack in Fuping County, Shaanxi Province. It has a history of more than 2111 years. According to legend, it was created in the Han Dynasty, and it was named after the Queen Mother Bo, the mother of Emperor Wen of Han Dynasty, who was good at cooking. Made of flour and lard.

peel off the suet, cut it into small dices, and smash the back of the knife into oil paste. Add seasoning water boiled with cork and pepper and proper amount of refined salt and stir well. Take flour and add water to make dough, pull it into dough, flatten it by hand, roll it into a long dough, apply a layer of oil paste, roll it into a cylindrical shape, rub it into long strips, repeatedly stack it, and then pull it into small doses to make a cake blank. Brush a layer of egg liquid or honey water on the cake blank and bake it in an iron furnace until the skin is golden.

The skin is golden, oily and crisp, and the inner layer is soft and salty. Rich in carbohydrates, animal fatty acids and other nutrients.

3. Cucurbita moschata

A famous snack in Xi 'an, Shaanxi Province. Hulutou originated from the "fried white sausage" of market food in Song Dynasty. In 1929, the pig intestine operated by He Leyi was the most famous. Because the fat of the pig's large intestine is thick and looks like a gourd, it is named "Hulutou". Now it has developed from large intestine to many varieties including seafood.

Turn the pig's large intestine and pig's belly with salt and vinegar respectively, rub them to remove greasy and fishy smell, rinse them with clear water until they are white and shiny without fishy smell, then bake them in a hot pot, cut them off at a distance of 31cm from the large intestine, and then put them in a clear water pot for 4 hours, then add refined salt, and after 11 minutes, take them out and put them in a sieve for drying. The broth is made of pork bone, pork square and seasoning bag (pepper, star anise, cinnamon bark and tsaoko). Bring 2 parts of broth and 1 parts of clear water to a boil, put the broken steamed buns with large ginkgo into a bowl, then put 3 pieces of large intestine and cooked belly, 2 pieces of cooked meat and 2 pieces of chicken (squid and sea cucumber) neatly on the steamed buns, pour the boiled soup in the pot for 3-4 times, so that the steamed buns in the bowl are soaked in the soup, and then put cooking wine and seasoning water (pepper, star anise and cinnamon).

the soup tastes mellow, fresh and delicious. It is a food with high saturated fatty acid, high cholesterol and high carbohydrate. If seafood is added, the content of protein can be increased.

4. Huanggui thick wine

Huanggui thick wine originated in the Tang Dynasty. It is specially brewed with high-quality glutinous rice, and it is naturally fermented, with a jade-like color. The wine tastes mellow, sweet and sour, and has the effects of stopping drinking, promoting fluid production, promoting blood circulation, invigorating the spleen, appetizing, moistening the skin, nourishing the lungs, nourishing the nutrition, etc. It contains glucose, lactic acid and 18 amino acids needed by the human body, and can be drunk both cold and hot. In Du Fu's poems, "There are hundreds of poems about Li Bai fighting for wine, and hundreds of people in Chang 'an sleep" refers to this wine. It is predicted that this wine will be as popular as Coca-Cola in the 21st century. Today, Yongkang, Xi 'an Restaurant and Xujia Huanggui Thick Wine are the most famous.

5. Fanji bacon

A famous snack in Xi 'an, Shaanxi Province. It was founded by Fan Fengxiang and his son in 1925. It has a history of 71 years. In 1989, he participated in the "Jinding Award" selection activity of the Ministry of Commerce and was awarded as an excellent product. Bacon meat is a kind of Pushi meat made in a pot, but it is crisp and rotten than ordinary sauce meat and tastes fresh and long. Because of the careful selection of materials, comprehensive seasoning, and the use of old soup, the preserved meat is different and has obvious characteristics. People praise it as: "Fat meat is not greasy, but lean meat can't be full of oil." You don't have to bite your teeth to rot, and the fragrance will last for a long time after eating. "

Wash the moderately thin fresh pork with cold water, cut it into 1-2kg strips, put it into an old soup pot, add appropriate amount of cold water, salt, seasoning, sugar color, and more than 11 kinds of condiments such as star anise, cinnamon, pepper and clove (packed in coarse cloth), press on an iron operator, boil it with high fire, remove the floating foam, and then switch to low fire. When eating, cut the wax juice into a small amount and put it in the freshly baked white steamed bun. At this time, the steamed bun is fragrant and crispy, with endless aftertaste. Rich in protein and fat, it can also increase the carbohydrate content when eaten with white steamed buns.

6. Honey-cooled palm seeds

Palm seeds are made of high-quality glutinous rice. When they are eaten, they are pulled into thin slices with silk thread, put in a small dish, served with white sugar, roses, honey and eaten in midsummer. They are cold, sweet and delicious at the entrance, and are the best food in summer. They are available in Xi 'an restaurants and dessert shops.

7. Qishan noodles

Qishan is a county rich in wheat and good at eating noodles. There are nine words: tough and soft, hot and sour, and thin and fragrant. Tough and soft light refers to the quality of noodles, hot and sour Wang refers to the quality of seasonings, and fried thin fragrance refers to the quality of soup. Qishan noodles seem easy, but it is beyond the ordinary people's ability to achieve the true taste. There are many fake signs on the market, and the customs can distinguish their authenticity. You can know it by watching the method of [left fire and right view] and the method of rolling noodles. Saozi, pork, must be cut into pieces with skin, broken without porridge. Add oil to the pan, heat it, throw it in, stir-fry Jiang Mo and seasoning noodles. When the water is dry, cook the vinegar in the pan and emit white smoke. Kill the soy sauce in the future, add water and cook. When the skin can be pinched, put salt and simmer until the meat is rotten and scooped out. Roll the dough, hydrate the dough, knead it into floc, form a ball, and roll it back. Then rub it, then rub it, and repeat it. Then roll it as thin as paper, finely cut it into threads, turn it like a lotus flower in a pot with boiling water, fish a nest of silk in a bowl, water it with minced meat, and eat only noodles instead of soup. In Qishan, it is a woman's skill to be able to roll long noodles, otherwise it will be a shame for her family. On the morning after the wedding, there was a grand ceremony of rolling noodles: after the guests were seated, the new wife personally rolled the noodles to show her ability. Therefore, when my daughter was seven years old, her mother taught her skills and used a rolling pin before putting a stool on the case.

8. Ganxian Guo Kui

One of the eight eccentrics in Guanzhong: a steamed bun is like a pot cover. The cover is flat, the helmet is convex, and it is hard. If you knock it, it will be like stone and iron. One year, a teenager came back from his grandmother's house with a pot helmet, and it rained hail in the middle, all of which were big eggs, killing many chickens and sheep. The teenager wore a pot helmet on his head and had the function of a safety helmet. He walked ten miles without any injury or rupture. Hard, but crisp, toothless old people especially like it, and the more they chew, the more they taste. The materials used are simple, if the flour is 11 kg, the water is 4 kg, the alkaline flour is 7 yuan, and the leavened flour can be 7 liang in summer, 1.5 kg in winter and 1 kg in spring and autumn. The preparation method is also simple, but it is necessary to work hard, master the water temperature according to the season, first make dough blocks, put them on the table and press them with wooden poles, press them hard, press the edges and fold them evenly, then cut them into two pieces, add yeast and alkaline water respectively, press them again, and then press them hard until people are sweating, and the dough is smooth and moist, and cover them with wet cloth. From the sexual point of view, the dough blocks are divided into flour agents weighing one kilogram each, rolled into round cakes with a diameter of seven inches and a thickness of about eight points, coated, turned three times and turned two times, and the skin is slightly bulging. In the Guokui shop, the seller said that the steamed buns were not folded by hand, but cut with a knife. The knife was a long-bladed sabre, and the cut was cut on an inclined plane, which showed everyone's demeanor. Those who have always sold pot helmets have not been robbed by others, and the knives make everything terrible, and the pot helmets can also be used as shields at any time. According to village legend, Guo Kui was created by ancient soldiers. Absolutely.

9. Shizimo

In the 1971s, a farmer in Guanzhong had a grievance, and the place could not be extended. He took a bag of this cake and walked to Beijing to complain. It's a summer day, and the dry food of passers-by is bad. It's strange to see that their cakes are not spoiled or rotted. When I arrived in Beijing, I sat on the street and ate it. When the citizens didn't know anything, farmers sold cakes and hired people to write letters. Finally, the injustice was revealed. The farmer was so grateful that he sent a cake to remember his wrongdoer. Q: What kind of cake? Say: pebble cake. Its cake has been preserved for one year, and it is intact, so the capital is in an uproar. This cake is made of superior white flour with seasoning, oil and salt. The cake embryo is copper coin thick. The washed pebbles are heated in a pot, and the cake embryo is placed on the stone, covered with a layer of pebbles and baked. Its color is like a cloud, crisp and salty. People in the same state are especially good at this. Every family has special stones, which are used all the year round, and the stones are shiny and black. According to legend, a family with oily stones for more than 21 years suffered a disaster in the 1961s, and there was no flour to make cakes and stir-fry without oil. Every time radish was boiled, the stones were boiled in water first, and then there were oily flowers, which lasted for two years.

11, beef and mutton in soup

A famous snack in Xi 'an, Shaanxi Province. It has a long history. As early as the Chongqi period, there was a "Tianxilou" in Xi 'an, which specializes in mutton buns, and it was quite influential in the northwest.

mutton is famous for its crisp meat, ruddy color, salty taste and mellow smell. In the late Qing Dynasty, Empress Dowager Cixi fled to Xi 'an because of Eight-Nation Alliance's invasion of Beijing. One day, when she was on a trip to Beiguangji Street, she smelled a strong fragrance, and immediately stopped smoking and sent eunuchs to inquire, only to know that it was the fragrance wafted out from the cooking of preserved mutton at the old boy's house. After tasting it, she was full of praise and gave a banner of "stopping the slope at the old boy's house". The old boy's preserved mutton became a tribute and became popular in Beijing. Today, the preserved mutton of the old boy's family in Zhipo has been packaged in modern vacuum, mass-produced and sold at home and abroad, making this palace tribute a delicacy for the masses.

use high-quality beef (sheep) and beef (sheep) bones, and add spices such as pepper, anise, tsaoko and cinnamon, and cook in a pot until the inside is crisp and rotten, and the soup is thick for use. Mix the dough with high-quality water and bake it into a "tiger back chrysanthemum flower heart" and break it into big pieces. Add thick soup to the wok, add appropriate amount of water to boil, put the cut cooked beef (sheep) meat and appropriate amount of wet vermicelli to boil slightly, then pour the broken steamed buns, add seasoning and cook for 1-2 minutes, and pour the cooked sheep oil into the bowl. Serve with sugar garlic, chili pepper sauce, sesame oil, coriander, etc. There are three traditional methods, one is called "dry soaking", and through boiling, the soup 329 juice completely enters the steamed bun. This bun is tough, sticky and slippery; The second is "mouth soup", the boiled steamed buns are crisp and smooth, and a bite of soup is left in the bowl after eating; The third is "Water Besieged City". Boil steamed buns with wide soup, with soup around the bowl and steamed buns in the middle. The soup is scattered and fragrant and smooth.

11, chili pepper garlic sheep blood

The sheep was pulled down, the white knife went in, the red knife came out, and the blood was put into the basin. Filter out impurities with a ponytail basket, pour in the same amount of salt water, stir it with a thin stick, mix it evenly, condense it into pieces, cut it into smaller pieces, put it in a boiling pot, and cook it until the blood is as firm as tender tofu. Take it out, it is brownish red and the tongue is slightly salty. At this point, it is made of sheep blood and can be soaked in a clear water basin for later use. In the early morning, or in the evening, food stalls are installed in the streets of alleys, and the decoration is very simple. There are various bowls and lamps on a wooden frame, which are placed in salt, sauce, vinegar, garlic water, oil pepper and sesame oil respectively. Next to the wooden frame is a stove. There is a pot on the stove. The water boils without tumbling. The sheep blood cut into small squares is cooked in the pot. Sheep blood is fished in a bowl, and there is not much soup. You can eat it with all kinds of seasonings: the fresh and tender soup of sheep blood is spicy, choking and salty, and the smell of pepper and fennel is pungent. There is a man in Xianyang who can say that he lacks everything but money. It can also be said that there is nothing, just illness. Illness is not a serious illness, and weakness often catches a cold. Chinese medicine tells us: Drink half a bowl of ginseng soup every day, and after drinking for half a month, the cold will be eradicated. The man patted his wallet and laughed it off. Sell chili pepper garlic sheep blood said: buy sheep bones smashed soup every morning to drink a bowl; Eat another bowl of sheep blood every night. So morning and evening, I was sick after January.

12. Jia San soup dumplings

What kind of food is soup dumplings? As the name implies, it is a kind of steamed stuffed bun, but there is soup in it. Why is this? In fact, it's just a layer of enough paper, which can't be broken without poking. I don't know, I thought the soup was poured into the steamed stuffed bun with some kind of tool. Otherwise, the soup was already in the stuffing, just put the frozen meat in the stuffing before wrapping it, and steam it in the steamer after wrapping it, so that the frozen meat will melt without leaking. It depends on the master's skill that the soup can't leak and the steamed buns don't stick to the steamer. Authentic soup packets are halal food, usually beef and mutton stuffing. Although the soup packets in Beijing are still opened by the Jia family, perhaps in order to suit more people's tastes, three kinds of stuffing, vegetarian stuffing and other varieties have been added, and the taste is naturally not as good as that of beef and mutton. After the steamed stuffed bun is served, it should be dipped in seasoning. The seasoning is specially processed vinegar in the store with minced pepper, and a small dish of sugar, garlic and coriander is prepared (Beijing store has not prepared it). The steamed stuffed bun is hot, but you must not eat it in a hurry. In case you are not careful, the hot oil soup in the steamed stuffed bun will either burn your tender tongue or splash flowers all over your face. Don't be embarrassed, this is what soup packets eat, and you enjoy it. If you are not there, it is difficult to understand the three flavors. When you arrive, don't forget to ask for a bowl of sweet and refreshing eight-treasure porridge.

Jia San is a celebrity in Xi 'an. When you come to Xi 'an, you should visit Mr. Jia San anyway, and you should taste Mr. Jia San's thorough halal and beautiful skills. Find Jia San, and you will find a real snack. There are many snacks in Xi 'an, and "Jia San Guan Tang Bao Zi" is one of the biggest snacks in Xi 'an with the loudest brand name.

Jia San is a Hui people, and almost all Hui people in Xi 'an are geniuses in business, financial management and operating capital. At the same time, the Hui people in Xi 'an have a long tradition of hard work, patriotism and love for teaching. Relying on the excellent national tradition and the professionalism handed down from generation to generation, Jia San has created a series of delicious foods named "Jia San" in the form of "soup filling" after three years of initial establishment, five years of foundation, ten years of painstaking discovery and twenty years of continuous innovation. The value and significance of "Jia San's soup dumplings" are not limited to filling in the blanks for Xi 'an Food Garden, but his "soup dumplings" contain many thought-provoking things.

The traditional snacks are mostly bought and sold in the form of "picking the top plate and calling signs along the street", and the further development has led to the pattern of shops and markets with "bright pots and bright stoves" and "front shops and back homes", while Jia San's soup dumplings have entered the market with the marketing idea of "collectivization". Jia San has his own professional research team, marketing planning team and industrial development team. It can be said that Jia San is famous for his "soup dumplings", and at the same time, he gives "soup dumplings" unlimited value and significance. Based on the traditional theory of China culture, Jia San made an infinite career with a small soup bag. Jia San is a wonderful flower in Xi 'an Snack Garden, which is both genuine and independent. He not only showed the regional characteristics of Xi 'an snacks, but also showed the characteristics of Xi 'an Muslim food culture.

13, Shaanxi cold rice noodles

Shaanxi cold rice noodles have many kinds, different practices, different characteristics when mixing, and different tastes. Here, only the following five kinds are cited:

First, sesame sauce is cool.