1, Laotongjia preserved mutton
Famous snacks in Xi, Shaanxi. According to legend, Eight-Nation Alliance went to Beijing in 1900, and Empress Dowager Cixi fled to xi 'an with Emperor Guangxu, and after tasting the preserved mutton of Lao Cao, she greatly appreciated it. Xing Tingwei, the teacher of Zhao Fuqiao, the minister of the Ministry of War, wrote the word "Stop Slope" in calligraphy, made a plaque and hung it at the door. Since then, old boys's mutton bread in soup has become famous. Prosperous for nearly a hundred years. The preserved mutton has fine selection of materials, exquisite technology, complete auxiliary materials and suitable heat. The meat cooked with brine is ruddy in color, crisp and rotten in texture, mellow and delicious. It is a good wine with table and a good gift for friends and relatives.
Fresh fat sheep are selected, slaughtered and mixed with seasonings such as green salt, mirabilite, star anise, cinnamon, tsaoko, pepper and fennel, and then processed into blanks, marinated and colored. When curing meat, the mutton skin is folded relatively and put into a jar, well water is added, and green salt and mirabilite are sprinkled for curing for 2-5 days. Marinate thoroughly. When you are in cook the meat, first pour the old marinated soup into a pot, add the same amount of clear water, put it into a seasoning bag, boil it with strong fire, then add the green salt, put it on a meat board and press it with a heavy object, then cook it with low fire for 3-4 hours until the bones are crisp, then take it out and put it on a 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 being bitter, hot, appetizing, tonifying kidney and strengthening yang, and is a kind of food for strengthening the body.
2. Queen Mother Cake
Famous snacks in Fuping County, Shaanxi Province. It has a history of more than 2000 years. Legend has it that it was founded in the Han Dynasty, and it was named after the mother of Emperor Wendi Bo was good at cooking. Made of flour and lard.
Peel the suet, cut it into dices, and mash it with the back of the knife. Add seasoning water boiled with cork and pepper and proper amount of refined salt, and stir well. Mix flour with water, pull it into dough, flatten it by hand, roll it into dough, apply a layer of ointment, roll it into a cylindrical shape, rub it into strips, stack it repeatedly, and then pull it into small doses to make cakes. 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, the oil is crisp and the inner layer is soft and salty. Rich in carbohydrates, animal fatty acids and other nutrients.
3. Gourd head appears in spring.
Famous snacks in Xi, Shaanxi. Hulutou originated from the street food "fried white sausage" in Song Dynasty. 1929, when is the pork intestines opened? Because the large intestine of pig is thick in fat 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 over with salt and vinegar, rub off greasy and fishy smell, rinse with clear water until it is white and shiny without fishy smell, then put it in a hot pot, cut it at a distance of 30 cm from the large intestine, then put it in a clear water pot for 4 hours, then add refined salt, 10 minute, then take it out and put it in a sieve to dry for later use. The soup stock is made of pork bone, pork square and seasoning bag (pepper, star anise, cinnamon bark and tsaoko). Boil 2 portions of broth and 1 portion of water, put the smashed ginkgo buns into a bowl, then put 3 large intestines, 3 cooked bellies, 2 cooked meats and 2 pieces of chicken (squid and sea cucumber) neatly on the buns, pour the cooked soup into the pot for 3-4 times, so that the buns in the bowl are soaked in the soup, and then put cooking wine and seasoning water.
This soup tastes mellow 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. Huang Guinong wine
Huang Gui thick wine, which originated in the Tang Dynasty, is specially made from high-quality glutinous rice. Pure natural fermentation, jade-like color, mellow taste, sweet and sour taste, has the effects of abstinence from alcohol, promoting fluid production, promoting blood circulation, invigorating spleen, appetizing, moistening skin, tonifying lung and nourishing. It contains glucose, lactic acid and 18 amino acids needed by human body, and can be drunk both hot and cold. It is an excellent drink for all ages. In Du Fu's poems, "A hundred poems of Li Bai fighting for wine, a hundred people sleeping in peace" refers to this kind of wine. It is predicted that this wine will be as popular as Coca-Cola in 2 1 century. Today, Yongkang, Xi 'an Restaurant and JOE Huang Gui Thick Wine are the most famous.
5. Fan Ji bacon
Famous snacks in Xi, Shaanxi. Founded by Fan Fengxiang and his son on 1925. It has a history of 70 years. 1989 participated in the "Golden Top Award" selection activity of the Ministry of Commerce and was rated as an excellent product. Bacon is a kind of common meat cooked in a pot, but it is crisp and rotten than ordinary sauce meat and tastes fresh and long. Because of the exquisite selection of materials, comprehensive seasoning and the use of soup stock, bacon is different and has obvious characteristics. People praised it as: "Fat meat is not greasy, and 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 moderately lean fresh pork with cold water, cut it into strips of 65,438+0-2 kg, put it into the soup pot, add a proper amount of cold water, salt, seasoning, sugar, star anise, cinnamon, pepper, clove and other 65,438+00 kinds of seasonings (wrapped in coarse cloth), press the iron symbol, boil it with strong fire first, and take it out. When eating, cut the wax juice into small amounts and put it in the freshly baked white steamed bread. At this time, the steamed bread is crispy and delicious, with endless aftertaste. Rich in protein and fat, eating with white steamed bread can also increase the carbohydrate content.
6, honey cold palm
Brown seeds are made of high-quality glutinous rice. When eating, it is pulled into thin slices with silk thread, put on a small plate, and served with sugar, roses and honey, in midsummer. The entrance is cool, sweet and delicious, and it is the best food in summer. It's available in Xi 'an restaurant and dessert shop.
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, thin and fragrant. Tough and soft refers to the quality of noodles, hot and sour king refers to the quality of seasonings, and fried thin incense refers to the quality of soup. Qishan noodles seem simple, but it is beyond the ability of ordinary people to achieve real taste. There are many fake signs on the market, and the customs can distinguish the authenticity. Look at the left fire and right view method and the rolling pin method. Saozi, pork, must be cut into pieces with skin, and don't cook porridge if it is broken. Add oil to the pan, heat it, add it, stir-fry Jiang Mo and seasoning noodles. When the water is dry, boil vinegar in the pot and emit white smoke. Kill the soy sauce in the future and boil it in water. When the skin can be pinched, simmer with salt until the meat is rotten and take it out. Roll out the dough, hydrate the dough, knead it into a floccule, knead it into a ball, and then roll it back. Then rub, rub again, repeat. Then roll it as thin as paper, finely cut it into silk, turn it into lotus flowers in a pot with boiling water, fish a nest of silk in a bowl, pour it with minced meat, and eat only noodles instead of soup. In Qishan, it is a woman's ability to roll long noodles, otherwise it is a shame at home. On the morning after the wedding, there was a grand rolling ceremony: after the guests were seated, the newlywed wife rolled the noodles herself to show her ability. So when her daughter was seven years old, her mother taught her skills and used a rolling pin to put the stool on the chopping board.
8. Guo Kun of Ganxian County
One of the eight eccentrics in Guanzhong: steamed buns are like pot lids. The cover is flat, the helmet is convex and hard. If you knock it, it will be like stone and iron. One year, a teenager came back from grandma's house with a pot helmet, and there was hail in the middle, all big eggs, which killed many chickens and sheep. Teenagers wear a pot helmet on their heads, which has the function of a helmet. He walked 10 miles without injury or fracture. Hard, but crisp, toothless old people especially like it, and the more you chew it, the more delicious it becomes. The materials used are simple, if flour 10 kg, water 4 kg, alkaline flour 7 yuan, fermented flour can be 7 Liang in summer, 1.5 kg in winter and 1 kg in spring and autumn. The making method is also simple, but we should work hard to master the water temperature according to the season. First, make dough pieces, put them on the table and press them with wooden poles, press them hard, fold them evenly, then cut them into two pieces, add yeast and alkaline water respectively, press them again, and press them hard until people sweat, and the dough is smooth and moist, and cover them with a wet cloth. From a sexual point of view, the cake block is divided into one kilogram of flour, rolled into a round cake with a diameter of seven inches and a thickness of about eight points, coated with a layer, turned three times and turned two times, and the skin is slightly bulging. In the Guokui store, the seller said that the steamed stuffed bun was not folded by hand, but cut with a knife. The knife is a long knife, and the cutting method is cut on an inclined plane, which is very graceful. Those who have been selling pot helmets have never been robbed by others. Knives make everything terrible, and pot helmets can also be used as shields at any time. According to the legend of the village, Guo Kun was created by ancient soldiers. Absolutely.
9. Stone steamed stuffed bun
In the 1970s, a farmer in Guanzhong had a grievance, and the place could not be extended. He took a bag of this cake and went to Beijing to complain. It's summer, and passersby's dry food tastes terrible. It's strange to see that their cake hasn't gone bad or rotted. When I arrived in Beijing, I sat on the street and ate. When citizens know nothing, farmers sell cakes and hire people to write letters. Finally, the injustice was exposed. The farmer was very grateful and sent a cake to commemorate the people who did something wrong. What kind of cake? Say: pebble cake. Its cake has been preserved for a year, and it is intact, so the capital is in an uproar. This cake is made of fine white flour with seasoning, oil and salt. The cake embryo is thick with copper coins Heat the washed pebbles in a pot, put the cake embryo on the stone, spread a layer of pebbles and bake. Its color is like a cloud, crisp and salty. People in the same state are especially good at this. Every family has a special stone, which is used all year round. The stone is shiny and black. According to legend, a family with oilstone for more than 20 years suffered a disaster in the 1960s, with no flour to make cakes and no cooking oil. Every time I cooked radish, I boiled the stone in water first, and then there were oil flowers, which lasted for two years.
10, soup beef and mutton
Famous snacks in Xi, Shaanxi. It has a long history. As early as the Chongqi period, there was a "Tianxilou" in Xi 'an, specializing in mutton paomo, which was quite influential in the northwest.
Mutton is famous for its crisp meat, rosy color, salty taste and mellow smell. At the end of Qing Dynasty, Empress Dowager Cixi fled to xi 'an because Eight-Nation Alliance went to Beijing. One day, when she was playing in Beiguangji Street, she smelled a strong fragrance. She immediately gave up smoking and sent eunuchs to inquire, only to know that it was the fragrance floating out of old boys's cooked preserved mutton. After tasting it, she was full of praise and presented a banner of "old boys's home stops the slope". Old boys's preserved mutton became a tribute, which was very popular in Beijing. Nowadays, the preserved mutton of old boys's family in Zhipo has been packaged in modern vacuum and mass-produced, which has been sold at home and abroad, making this palace tribute a delicious food for the public.
Select high-quality beef (sheep) meat and beef (sheep) bones, and add spices such as pepper, star anise, tsaoko and cinnamon, and put them in a pot to cook until the soup is crispy and sticky. Mix the dough with high-quality water, bake it into a "tiger back chrysanthemum heart" and break it into large pieces. Add thick soup to wok, add water to boil, add chopped cooked beef (sheep) meat and appropriate amount of wet vermicelli to cook slightly, then pour chopped steamed bread, add seasoning to cook for 1-2 minutes, and pour cooked sheep oil into a bowl. Serve with sugar garlic, Chili sauce, sesame oil, coriander and so on. There are three traditional methods, one is called "dry soaking", and through boiling, 329 soup juice can completely enter the steamed stuffed bun. This kind of steamed stuffed bun is tough, sticky and slippery; The second kind is "mouth soup", the steamed stuffed bun cooked is crisp and smooth, and a 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 fragrant and smooth.
1 1, goat blood with pepper and garlic
Pull the sheep down, white knife in, red knife out, blood in the basin. Filter out impurities with a ponytail basket, pour in the same amount of salt water, stir evenly with a thin stick, condense into pieces, cut into smaller pieces, put them in a boiling pot, and cook until the blood is as firm as tender tofu. Take it out, it's reddish brown, and its tongue is slightly salty. At this time, it is made of sheep blood and can be soaked in a clear water basin for later use. In the early morning, or at night, there are food stalls in the streets and alleys, and the decoration is very simple. There are bowls and lamps on a wooden frame, which are placed in salt, sauce, vinegar, garlic water, oil pepper and sesame oil. Next to the wooden frame is a stove. There is a pot on the stove. Water does not tumble when it boils. Put the sheep's blood cut into small squares into a pot and cook it. Sheep blood is caught in a bowl, and there is not much soup. Can be served with various seasonings: the fresh and tender soup of sheep blood is spicy, choking, salty and pungent with pepper and fennel. There is a man in Xianyang who is short of everything except money. It can also be said that there is nothing, just illness. Being sick is not a serious illness, and you are weak and often catch a cold. Chinese medicine tells us: drink half a bowl of ginseng chicken soup every day for half a month, and the cold will be carved out of the roots. The man patted his wallet and laughed it off. Selling Chili, garlic and sheep's blood said: buy sheep's bones and mash soup and drink a bowl every morning; Eat another bowl of sheep blood every night. So I got sick after January in the morning and evening.
12, Jia San soup packets
What kind of food is glutinous rice balls? As the name implies, it is a kind of steamed stuffed bun, but there is soup in it. Why is this? In fact, it is just a layer of paper that is enough. It can't be broken without poking. I don't know. I thought the soup was poured into the steamed stuffed bun with some tool. Otherwise, the soup is already in the stuffing. Just put the frozen meat in the stuffing before wrapping it. After wrapping it, steam it in a steamer, and the frozen meat will melt and not leak. The soup can't leak, and the steamed buns don't stick to the steamer. It all depends on the skill of the master. Authentic soup dumplings are halal food, usually beef and mutton stuffing. Although the soup packets in Beijing are still opened by Jia family, they may be suitable for more people's tastes, adding three kinds of stuffing, vegetarian stuffing and other varieties, 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 and chopped pepper in the store, and a small dish of sugar, garlic and coriander is prepared (the Beijing store did not prepare it). The steamed stuffed bun is hot, but you must not eat it in a hurry. If 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 soup packets, and you enjoy it. It's hard to understand the three flavors without being there. Don't forget to order a bowl of sweet and refreshing eight-treasure porridge when you arrive.
Jia San is a celebrity in Xi. When you come to Xi 'an, you should pay a visit to Mr. Jia San anyway and taste Mr. Jia San's thorough halal work. Find Jia San, and you will find a real snack. There are many snacks in Xi, and "Jia San Guan Tang Bao Zi" is one of the biggest snacks in Xi, and it is also the snack with the highest brand awareness.
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 religion. With the excellent national tradition and professionalism handed down from generation to generation, Jia San has created a series of delicacies named Jia San in the form of "soup" after three years of initial creation, five years of foundation laying, ten years of painstaking discovery and twenty years of continuous innovation. The value and significance of "Jia San's soup-filling bag" is not limited to filling the gap in Xi 'an Food Garden. His soup-filling bag contains many thought-provoking things.
Traditional snacks are mostly bought and sold in the form of "picking the top plate and bidding along the street", which has further developed into a shop and market structure of "making the pot and stove bright" and "making the shop in front and making the home behind", while Jia San's dumplings enter the market with the marketing idea of "grouping". 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 "Tangyuan" in the world, and at the same time, it also gives "Tangyuan" 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 real and independent. He not only showed the regional characteristics of Xi snacks, but also showed the characteristics of Xi muslim food culture.
13, Shaanxi cold rice noodles
There are many kinds of cold rice noodles in Shaanxi, with different practices and characteristics, and they taste different when mixed. Only the following five are quoted here:
First, cold rice noodles: a typical halal way to eat. The method is relatively simple. Mix the flour into paste, put it into a special metal bean jelly basket, shake the bean jelly basket to make the noodles smooth and flat at the bottom of the basket, and then steam it in a boiling water pot. When eating, the cold noodles are cut into strips half a centimeter wide. The auxiliary material is generally shredded cucumber, with salt, vinegar, sauce, sesame sauce and Chili oil.
Second, Qin Zhen cold rice noodles: made of rice flour as raw material, because it is produced in Qin Zhen, Huxian County, also known as Qin Zhen rice skin. When making, the rice flour is mixed into paste, spread into a multi-layer steamer and steamed over high fire. If you eat it, use a large straw cutter nearly one meter long and more than 20 centimeters wide to make it into filaments, add vegetables, small bean sprouts and other accessories, and add seasoning. All the good mouths are on Chili oil, and all the cold noodles are red and spicy.
Third, Hanzhong cold rice noodles: named after being produced in Hanzhong area. Because when processing, rice is ground into rice flour slurry with small stone mill and water, it is also called water mill cold rice noodles. When making, spread the ground rice flour slurry on a steamer and steam it. Add seasonings, mainly garlic juice and Chili oil. Garlic smells good in your mouth.
Fourth, Qishan handmade noodles: Qishan County produces the best. When making, wheat flour is washed to remove gluten, starch is rolled into pancakes, and steamed in a steamer. The prepare cold rice noodles are soft and sticky. The seasoning is mainly grain vinegar and Chili oil brewed locally in Qishan, supplemented by washed gluten, which is stirred evenly in a small iron pot. The main characteristics of its mouth are sour, spicy and fragrant.
5. Gluten cold noodles: mainly produced in Guanzhong area. When processing, the gluten is washed out first, the starch is made into paste, and then it is steamed in a metal cold noodle basket. When making, steamed gluten blocks and seasonal vegetables are added, and seasonings include vinegar, sauce, garlic, juice, monosodium glutamate, salt, Chili oil and sesame oil. It tastes unique.
In addition to the above, Shaanxi also has Fufeng brand noodles, cold noodles with konjac in Hanzhong, cold noodles with black rice, cold noodles with mung beans in northern Shaanxi and so on. Either way, tourists might as well try it, which will definitely make your mouth full of fragrance.
Jinxian Oil Tower 14
Golden thread oil tower is a traditional precious snack in the ancient city of Xi. Its layer is silky, loose but not greasy, and its shape is "like a golden thread, falling like a pine tower", hence the name. Legend has it that it began in the Tang Dynasty and was originally named "Oil Collapse". In the Qing Dynasty, the first-class flour, pig's plate oil and other raw materials were selected, the layers of oil cakes were increased, the cake shape was changed into a tower shape, the frying was changed into steaming, and the name was changed from "oil collapse" to "golden thread oil tower", which became a beautiful spot. When the oil tower is used to steam cooked food in a cage, it is lightly shaken by hand, put on a plate, and served with onion knots, sweet noodle sauce and so on, which has a unique flavor.