There are many famous snacks in Xi 'an, which are unique. Some of the most famous snacks are as follows: Xi 'an Dumpling Banquet The famous snack banquet in Xi 'an was successfully developed on the basis of excavating and studying the Tang Dynasty and traditional jiaozi in China. The dumpling banquet is exquisite in materials selection and unique in technology. The jiaozi produced is vivid in shape, with one dumpling in a grid and one dumpling in a shape, which is pleasing to the eye and memorable. The name of Xi 'an Dumpling Banquet is mainly due to the fact that this banquet is composed of various jiaozi. Xi 'an Dumpling Banquet showcases the essence of various jiaozi in China, and has made great improvements and breakthroughs in conception, modeling, production and catering forms. Fresh vegetables in all seasons and delicious food from all directions have been carefully made into various fillings, and the cooking method has also expanded from single boiling and steaming to frying, frying, roasting and branding, and many kinds of sweet, sour, spicy and spicy products in the east, west, north and south are also included. Flowers, birds, fish, fish, flowers, birds, fish, fish, flowers, birds, fish, flowers, birds In particular, animals are lifelike, which often makes customers too busy enjoying and forget to eat. Qin Zhen cold rice noodles Qin Zhen cold rice noodles have a history of more than 211 years. They are made of rice flour, which is mainly produced in Qin Zhen, Huxian County, also known as Qin Zhen rice skin. When making, the rice flour is made into paste, laid flat in a multi-layer bamboo cage, and steamed. The cold rice noodles are tender, thin, soft and have a unique flavor. When eating, use a big hay cutter with a length of nearly one meter and a width of more than 21 centimeters to make filaments, add auxiliary vegetables, small bean sprouts, etc., and add seasonings. The good taste is all on Chili oil, and the prepared cold noodles are all red, spicy and fragrant, which is very popular in Xi 'an. Beef and mutton paomo Beef and mutton paomo is a famous snack in Xi 'an. Boil high-quality beef and mutton with seasoning in the pot, and set aside the soup. The baked "tiger's back and chrysanthemum heart"-Tuotuo steamed bun is broken into pieces and cooked with auxiliary materials. Its characteristics are: the rotten meat soup is thick, mellow and delicious, sticky and smooth. After eating, drink a small bowl of broth, which will make you feel full of fragrance and have a long aftertaste. When eating, it will be better with a stack of special sugar and garlic. Beef and mutton paomo is a famous snack with unique local characteristics in Xi 'an. Laosunjia Restaurant in Xi 'an has been in business since 1898 and has a history of one hundred years. Legend has it that beef and mutton soup evolved on the basis of ancient "beef and mutton soup" in the 11 th century BC. In the Western Zhou Dynasty, "beef and sheep soup" was listed as a "gift" for kings and princes. According to the Book of Song Dynasty, in the Northern and Southern Dynasties, Mao Xiu presented Song Wudi with a delicious soup of cattle and sheep, and the Emperor Wu was named an official history, and later he was promoted to Dr. Guanglu, a Shangshu. There is also a funny legend that Zhao Kuangyin, the emperor of the Song Dynasty, was trapped in Chang 'an before he proclaimed himself emperor, and lived a life of starvation all day long. One day, he came to a shop where beef and mutton were being cooked, and the shopkeeper saw his pity, so he let him break up his own dry buns, and then poured him a spoonful of hot broth and cooked it thoroughly on the fire. Zhao Kuangyin wolfed it down, feeling that it was the best food in the world. Later, Zhao Kuangyin wore a yellow robe and became an emperor. One day, when he passed by Chang 'an, he still didn't forget the beef and mutton steamed buns he had eaten here in those years. Tongwen Wu Dachen specially found this restaurant to eat beef and mutton steamed buns, which was still delicious, better than delicacies, and rewarded the shopkeeper of this shop. Once the story of the emperor eating steamed buns spread, beef and mutton became a famous snack on Chang 'an Avenue. Su Dongpo, a great writer in the Northern Song Dynasty, once wrote a poem of praise that "there is bear wax in the dragon, and the Qin Dynasty cooks only sheep soup". Qishan noodles with minced meat, Xi 'an barbecue and Laotongjia preserved mutton are famous snacks 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 boy'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 been famous far and wide, and 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 stewed meat is ruddy in color, crisp in texture, mellow and delicious. It is a good accompaniment to meals and a gift for friends and relatives. The basic production process is: fresh fat sheep is selected, slaughtered and mixed with green salt, mirabilite, star anise, cinnamon, tsaoko, pepper, fennel and other seasonings, and then processed by blank making, marinating and coloring. 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 it into the seasoning bag, boil it with strong fire, then add the green salt as appropriate, put it on the meat board and press it with heavy objects, then simmer for 3-4 hours with low fire until the crispy bones leave, 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 also has the functions of sweet and bitter taste, fiery sex, appetizing, stimulating appetite, tonifying kidney and supporting yang, and is a strong food. The pot helmet is shaped like a pot cover, with thin and medium-thick edges and spoke-shaped patterns on the surface. It is hard and tough, crisp and delicious, and it is a good gift for friends and relatives. Because of the low water content and the low water content of the finished product, it is extremely resistant to storage and easy to carry, and it is always a food taken by Qin people when they go out for a long trip. The basic production process is: put dry flour, fermented flour and alkaline water into a basin, add warm water and form a large piece of warm dough, put it on a chopping board and press it repeatedly with wooden poles, fold it while pressing, and press it until the face is smooth. Then the dough is divided into small pieces according to the quantitative requirements of the finished product, and is still pressed piece by piece with wooden poles, and finally pressed into a round cake blank. Heat the cake, put it into the cake blank and dry-brand it with a steady and small fire, so as to set the shape and color the pattern. Then continue to bake with a small fire, watch, turn and turn frequently when baking. After "three turns and six turns", the fire color is even, the helmet bulges and the skin is yellow and cooked internally. It is a high carbohydrate food. Mutton bread in soup, cold rice noodles, Chinese hamburger Chinese hamburger A famous snack in Xi 'an, Shaanxi Province, originated in the Warring States Period and was called "cold meat" at that time. In Xi 'an, Lao Fanjia has almost become synonymous with preserved meat. Fanji preserved meat was founded in 1925 by Fan Fengxiang and his son, with a history of more than 71 years. In 1989, he participated in the "Jinding Award" selection activity of the Ministry of Commerce and was awarded as an excellent product. Preserved meat is a kind of sauced meat made by pot, but it is crisp and rotten than ordinary sauced 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. " When eating, cut a small amount of bacon and put it in the freshly baked Baiji steamed bun. At this time, the steamed bun is fragrant and crisp, with endless aftertaste. Rich in protein and fat, it can also increase the carbohydrate content when eaten with Baiji steamed bread. Hulutou Hulutou is a unique flavor snack in Xi 'an. It is similar to mutton buns, that is, it is both steamed buns, but the main raw material is not mutton, but pork intestines. Its main ingredients are pig's large intestine head, pig's belly head and fat intestine, which are deodorized, then added with seasoning to make soup, and then boiled with soup. Its soup is rich in flavor, delicious and palatable, and it is a food with high saturated fatty acid and high cholesterol. It is rich in flavor, fresh, fragrant, smooth and tender, fat but not greasy, and suitable for all ages. Hulutou is said to have originated from the Tang Dynasty and was originally named "Zagao". Sun Simiao, a famous doctor, went to a small shop in Chang 'an to eat pork intestines. He felt that it was fishy and greasy. When he learned that the method was not proper, he taught the tricks and left the medicine gourd for the shopkeeper to taste. The shopkeeper hung the medicine gourd high at the door in gratitude to Sun Simiao, and the "miscellaneous cake" was renamed "gourd head". Meatball hot soup meatball hot soup is a halal food for Hui people in Xi' an. Hui people in Xi 'an want to be outstanding in the catering industry where Han people gather, so they can only work hard on seasonings, so they discard the sour taste and use the salty taste that northwest people are more suitable for to set off the fragrance of mutton soup and beef soup. Boiling beef and mutton is a traditional project of the Hui people, and it goes without saying that the seasoning is rich and the heat is mastered. Reduce the amount of heavy pepper so as to highlight the taste of meat and vegetables. Using the more atmospheric beef balls (minced beef and dough mixing, boiled in water) commonly used by Hui people is more delicious and practical. Accessories increase, including Chinese cabbage, potato pieces, cauliflower, carrot pieces, fungus, yellow flowers, yuba, wax gourd, etc., and the time sequence of adding accessories is also different. Make sure that each dish is soft and hard, and it looks a bit crystal clear. Nowadays, people in Xi 'an regard meatball hot soup as a kind of breakfast. Every morning, people get up, wash up, go out to the streets and ask for a bowl of meatballs and hot soup, and go their separate ways to start a new day. Jia San's soup dumplings, which are famous all over the country, were first created by Mr. Jia San, a famous technician in muslim food, Shaanxi Province, after carrying forward the skills of national food culture, studying and absorbing the advantages of Muslim-flavored halal snacks in the north and south. Subsequently, many families followed suit and gradually formed halal snacks with unique flavor in Xi 'an. There is a saying in the local area that "the number of Jia's buns is three" and "the first cage in the ancient city". Authentic soup dumplings created by Mr. Jia San, with refined white flour as the batch, Qinchuan beef as the stuffing, and pure beef bone marrow soup as the juice, were steamed in a small cage with strong fire. Fine materials, exquisite technology, with the characteristics of "skin as thin as paper, tender stuffing with soup and strong seasoning", known as "three unique". According to nutritionists' analysis, beef and bone marrow soup contain high quality of calcium, which can strengthen bones, produce sperm, nourish and strengthen the body if eaten for a long time. Mr. Jia San's management values virtue over profit, and his service is enthusiastic, which is deeply loved by our customers. People in Xi 'an often entertain guests with Jia San's soup dumplings. Celebrities from all walks of life have also come here. Candied jujube glutinous rice cake to make glutinous rice cake in four levels: soak rice, rice is glutinous rice, water is clear water, soak for one day, soak the rice heart, wash it several times, remove foam and drain water. Two containers, jujube first, rice later, spread one layer at a time, more than one layer, and finally close the top with jujube. Three fires work, the fire cooks for a long time, and the slow fire cooks at noon. Fourthly, adding water, namely, adding warm water to the jujube rice in the retort, so that the jujube rice is blended, and adding cold water to the cauldron from the air outlet, so that hot air generated in the cauldron is flushed into the retort.