In Xi'an, you ask me what I was most impressed with eating? My favorite was the first meal I had in a small county, Xi'an Nongjia.

That day, it was supposed to be a location shoot at Shaohua Mountain, but because the mountain was recently closed. Just walk to the nearby temple, the temple building is relatively old, there are a few pagodas inside, the yard raised pigeons, dogs and a chicken.

Sitting on the stone chairs, watching the monks mow the grass, watching the teacher painting, that moment is quite healing.

At noon, the car crossed a country road, skirted a few persimmon trees, and finally stopped at a farmhouse. There was an eye-catching sign on the yard that read Long Spring Villa.

Such a hidden place, the door actually also parked full of cars, a look is not simple.

On the other side of the yard, there are free-range chickens and a pile of firewood, piled up into a small mountain. It is said that the chickens here are cooked with firewood, and the chicken soup is particularly fresh (except I didn't realize that they eat their chickens twice, half to make a big dish of chicken and half to make chicken soup).

Xi'an's Nongjiale, and Hangzhou is really completely different ingredients, practices, especially interesting.

The feast of carbonated water has officially begun, and in Xi'an, the drinks automatically switch to ice-cream mode, with orange soda at almost every meal. Other sodas don't stand a chance here.

Cold cuts, all kinds of wild vegetables on the scene. Xi'an people's farm food, there is no shortage of wild vegetables. People in the northwest, eat a little more wild, we soak goji berries, they eat goji berry buds.

Xi'an's Lantian produces Tsubaki, which is their favorite wild vegetable. They take the young shoots, chop them up, and fry them for a refreshing meal.

Some of them are so fried that you can't tell what they are.

One of the more outrageous things I ate was a deep-fried pepper leaf, which was very crispy. But its leaves are prickly, so be careful in the mouth, it's easy to get stuck.

Just like eating fish bones, slowly chew down, the taste is really special, the seasoning is somewhat similar to the Xinjiang restaurant fried mushrooms, pepper leaves also comes with a strange aroma.

There is also beef on the cold plate, which is soft and sticky. Somewhat similar to Hangzhou's beef tendon, but in thicker slices, it's not overly saucy, but rather meant to be dipped into a side dish of oil and chili.

It's very flavorful after dipping in the sauce.

Next, a bunch of carb bombing. First was a big bowl of cold noodles. It feels like it's made of mung bean noodles, not that Q-bomb texture, but a soft bite that feels like you're sinking into it.

The soup was particularly fragrant, and I hurriedly served a bowl.

Then there is a crispy cake, one layer at a time, a pinch to break. The crust was still quite flavorful, so I couldn't resist and ate one.

The next step is the Shiso Knife Cut. At this time, the stomach is a little bit full, so it means, and others share half. A bite down and realized, no, Xi'an's steamed buns good solid ah! The Hangzhou pinch, the last will be shrunken into a ball.

This half of the steamed buns let my combat power quickly decline (I do not have the good sense to waste, and finally found that the steamed buns and I share, resolutely left a large part).

Followed by a burrito with shredded potatoes. This burrito was really tasty! The texture of the crust is similar to the Hangzhou wheat paste burnt, soft. The pancake was full of onion flavor and smelled great.

The dipping sauce is also a special oil chili sauce. This is my favorite one of all the carb bombs.

The key burrito bar was impossible to split, so I ate another burrito. I was satisfied afterward, and I was an eighth of the way full. At this point, the awkwardness set in.

The main course began to formally on the ......

Due to inexperience, eat to the main part of the obvious already feel sleepy, eat too full, always easy to sleep. Braised Fish Nuggets , fish cut into large pieces, fish are first fried and then burned, so the outer skin eaten with a sense of crispness.

The spiciness is just right, and the seasoning is very good. Personally, I love this kind of braised fish.

Signature Dapan Chicken, The chicken itself is of good quality, and the Dapan Chicken is stewed very crispy when it is made, but the meat is very elastic, not the kind of chicken without flavor. Spice flavor compared to the restaurant in Xinjiang is not so heavy, but the material used to enhance the aroma of a lot.

A bite, very flavorful, really good satisfaction, but unfortunately can not eat the next piece. The last stomach, left to drink a bowl of chicken soup, very fresh.

Finally, there are some one after another small fry, like the northeast stew, but unfortunately I did not eat a bite.

Most of the stomach space, are left for a variety of noodles, think or a little pity.

In conclusion, Xi'an's peasant food is really quite good, and very honest. Compared to Hangzhou's farmhouse food, the ingredients are a bit more relaxed, and some of the flavors of other cities in the northwest have been blended in. Eat big fish, big meat. Jiangnan will eat some small fish, shrimp and so on.

Then the pasta and dips are brought to the forefront. The dipping sauces for the different rolls and meats are all very flavorful, after all, they're spiced up with oil and chili.

And the good thing about crowds is probably that you get to try them all. In the city for a few days afterward, I had a variety of Xi'an snacks, but I always found this farmer's food to be the best.

If you have the opportunity to come to Xi'an, you can choose to go to Huashan, and then stop by to try this farm food.

In Xi'an this time, although I did not eat too much, but walked more than 10 kilometers, the next article will write you a City walk strategy, and by the way, I did not eat the list of also write to you, look forward to it!