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 made by

is vivid in shape, with one dumpling in a grid and one dumpling in a shape, which is pleasing to the eye and memorable in eating. The name of Xi 'an Dumpling Banquet is mainly due to the fact that this banquet

consists of various jiaozi.

Xi' an Dumpling Banquet is a collection of all kinds of jiaozi's essences in China, with significant improvements and breakthroughs in conception, modeling, production and catering forms.

Four-season fresh vegetables and delicious food from all directions have been carefully made into various fillings, and the cooking methods have been expanded from single boiling and steaming to frying, frying, roasting and flipping, and many kinds of sweet, sour, spicy and spicy foods in the east, west, north and south

have also been included, including kneading and sculpture.

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. Because they are mainly produced in Qin Zhen, Huxian County, also known as Qin Zhen rice skin, the rice flour is made into paste,

spread in a multi-layer bamboo steamer and steamed. The cold rice noodles made 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 in 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. Break the baked "tiger's back and chrysanthemum heart"-Tuotuo steamed bun into pieces, and < P > add auxiliary materials to cook it. Its characteristics are: the rotten meat soup is thick, mellow and delicious, sticky and smooth. Drink a small bowl of soup after eating, and you will feel more fragrant and have a long aftertaste. Beef, mutton and bread in soup

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.

according to legend, beef and mutton soup evolved from the 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, so the Emperor Wu was made an official history, and later he was promoted to Doctor Guanglu, a senior minister.

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.

The shopkeeper saw his pity, so he let him break his own dry buns, and then poured him a spoonful of hot broth and put it on the fire to cook them thoroughly. Zhao Kuangyin wolfed it down, feeling that it was the best food in the world. Later, Zhao Kuangyin became emperor in a yellow robe. One day, he passed by Chang 'an, still remembering 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 store. As soon as the story of the emperor eating bread in soup spread, beef and mutton became a famous snack on Chang 'an Street. 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 mutton soup in the Qin Dynasty"

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 boy's preserved mutton, she greatly appreciated it.

Xing Tingwei, the teacher of Zhao Fuqiao, the minister of the Ministry of War, wrote the words "Stop 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.

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 dish to accompany meals and wine, and < P > it is also a good gift for relatives and friends.

The basic production process is: fresh fat sheep are selected, slaughtered and mixed with green salt, mirabilite, star anise, cinnamon, Amomum tsaoko, pepper, fennel and other seasonings, followed by blank-making ingredients,

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 marinated soup into the pot, add the same amount of clear water, put it into the seasoning bag, bring it to a boil with strong fire, then add 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 meat is crisp and bone is separated, 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.

Guo kui

A famous snack in Ganxian County, Shaanxi Province. Ganxian was called Ganzhou in ancient times, and there are three famous snacks, which are called "Three Treasures of Ganzhou", and the most famous one is Ganzhou Guokui.

"Ganxian's pot helmet is like a pot cover" is one of the top ten monsters in Guanzhong.

The pot helmet is shaped like a pot cover, with thin and medium-thick edges and spoke-like patterns on the surface. It is hard and tough, crisp and delicious, and it is a good gift for friends and relatives. Due to the small amount of water,

the water content of the finished product is low, so 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 < P > 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 it until the face is smooth. Then, the dough is divided into small pieces according to the requirement of finished product ration < P >, and it is still pressed by wooden poles one by one, and finally pressed into round cake blanks. 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 low fire, and 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.

is a high carbohydrate food.

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 its taste is fresh and long. Because of the careful selection of materials, comprehensive seasonings and the use of old soup,

the preserved meat made is different and has obvious characteristics. People praise it as: "Fat meat is not greasy when eaten, but lean meat cannot be full of oil."

If you don't bite the meat with your teeth, it will 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 white steamed bun. At this time, the steamed bun is fragrant and crispy, and the aftertaste is endless. Rich in protein and fat, it can also increase the carbohydrate content when eaten with white steamed buns.

Qishan noodles with minced meat

Shaanxi noodles with minced meat have a long history and are very famous in Qing dynasty. It is famous for its thinness, softness, luster, frying, thinness, Wang, acidity, spiciness and fragrance. It is made of refined white flour, pork, day lily, eggs, fungus, tofu, garlic sprouts and other raw materials and various condiments. The basic production process is: noodles should be rolled by hand, and meet the standards of thin noodles, < P > tough and smooth tendons and moderate hardness. To make minced meat, the pork is sliced and fried in a hot oil pan. At the same time, ginger, salt, seasoning noodles, spicy noodles and aged vinegar are added and fried thoroughly.

Stir-fry tofu, day lily and auricularia as the basic dish, spread the eggs into egg skins, cut them into prismatic pieces, and add chopped garlic seedlings to make the pickled vegetables. When eating, first cook the noodles, put them into a bowl, then pour the soup, and put in the pickled vegetables. Qishan noodles require wide soup, that is, more noodles and less noodles, < P > and highlight the sour and spicy taste. The so-called frying and frying means that noodles should be hot and hot, and there should be more oil to reflect the characteristics of this noodles. Qishan noodle is a kind of local specialty pasta with high carbohydrate and saturated fatty acid.

gourd head

gourd head is a unique flavor 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 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 and boiled into soup, and then steamed 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 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 preparation method was not proper, he taught him the tricks and left the medicinal gourd for the shopkeeper to taste. The shopkeeper hung the medicinal gourd at the door in gratitude to Sun Simiao, so

the "miscellaneous cake" was renamed as "gourd head".