Xi Shi Tongue:Xi Shi hometown there is a kind of confectionery known as "Xi Shi Tongue". Pastry chef with hanging paste technique, first made of glutinous rice flour, then glutinous rice flour for the package into the date mud, walnut meat, cinnamon, plums and other fruits of more than a dozen kinds of filling, placed in a tongue-shaped mold mold pressing molding, soup cooking or frying can be. This kind of dim sum is characterized by its moonlike color and sweet and refreshing taste. In addition, there is a seafood shellfish teeth clams or clams made of soup, also was given to the son of "Xishi tongue" of the name, according to legend, Emperor Xuanzong of the Tang Dynasty traveled to the east of Mount Laoshan, the chef gave him to do this soup, Emperor Xuanzong of the Tang Dynasty ate it even after the sound of the great. Visible dishes are delicious non-concentric ring. This soup dishes, soup creamy smooth, smooth quality, fresh flavor, "the world's first fresh" said. Guifei Chicken: This is a Sichuan dish created by a famous chef in Shanghai. It is made of fat and tender hen as the main ingredient, with wine as the seasoning, after the dish is finished, the wine aroma is rich and delicious, with the meaning of "Guifei Chicken". In Xi'an, there is another kind of "Guifei Chicken". The dumplings are stuffed with chicken breast, chopped green onion, cooking wine and mushrooms, and are shaped like ears of wheat, with a thin skin and tender filling, which is delicious and unctuous. Sable Tofu: Also known as "Mud Loach Tofu". The loach is a metaphor for the treacherous Dong Zhuo, the loach in the hot soup is so anxious that there is no place to hide, drilling people in the cold tofu, the result is that they can not escape the fate of cooking. It is like Wang Yun offering sable cicada, cleverly make the same beauty plan. This dish of white tofu, flavorful with spicy, mushy soup. Folk snacks there is a kind of "sable cicada soup dumplings". Legend has it that Wang Yun asked someone to add ginger juice and chili water to the dumplings. Dong Zhuo ate this white and attractive, spicy, mellow and pleasant soup dumplings, mind swelling, sweating, do not realize that since the drunk, was Lu Bu took advantage of the opportunity to kill. Zhaojun Duck: Legend has it that Wang Zhaojun, who was born in Chu, was not accustomed to noodle food after she went out of the city, so the chef combined vermicelli and oil gluten soaking with duck broth to cook it, which was very suitable for Zhaojun's intention. Later, people will use vermicelli, gluten and fat duck cooked into a dish, there is called "Zhaojun duck", has been handed down to the present day. In the northwest region is also popular in the name of Wang Zhaojun's name "Zhaojun PiZi" is the people in the summer daily eat the stuffed skin. The practice is to separate the flour into starch and gluten, and starch made noodles, gluten cut into thin slices, with and eat, and supplemented with spicy seasoning. It tastes hot and sour and cool, and is pliable and delicious.

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