02
According to legend, the stewed tremella with Lycium barbarum was made by adding Lycium barbarum on the basis of the stewed tremella initiated by Du Ruhui in the early Tang Dynasty after he seized power, implying that a gentleman should not only be innocent, but also be bloody. This dish is red and white, sweet and delicious. It's a precious soup at banquets, and it's a good tonic for all ages in Xian Yi.
03
Chicken rice sea cucumber is made by Shaanxi chef on the basis of scallion fried sea cucumber. High-quality sea cucumber and chicken breast are selected and steamed. Chicken is tender and delicious, with sea cucumber, which increases the flavor of sea cucumber and makes the dishes black and white, which is very pleasing to the eye. It can be said that it is a unique creation of Shaanxi chefs.
04
The crispy taste of dried mushrooms and peach kernels reached Wu Zetian in the early Tang Dynasty. At that time, a public security chef cooked a dish with pork belly and duck gizzards, which was called "Great Twin Cities", alluding to Zuo Cheng Zhou Xing, a cruel official of the dynasty, and Zhong Cheng, an imperial envoy. This dish was improved and finalized by the chef of Xi 'an Restaurant. After the dish is served, the white belly kernel, jujube-red duck gizzard, plum-shaped mushroom and peach kernel are among the accessories, which compete with each other like flowers, making the food taste fresh and refreshing, and the belly gizzard is crisp and tender.
05
Fish in milk soup pot evolved on the basis of "milk-brewed fish" in police restaurant in Tang Dynasty. Milk soup is a kind of "milk soup" which simmers chicken, duck, stomach and bones into the same juice color as milk. Fish is made of live carp, slaughtered and washed, then put into a pot and added with milk soup. Serve, light the white wine under the pot, and a green flame appears around the pot, which is very distinctive. This dish has tender fish, fresh soup and rich juice, and is delicious in winter.
06
Brewing money and Nostoc flagelliforme began in the Tang Dynasty. According to legend, Wang Yuanbao, a businessman in Tang Dynasty, was addicted to Nostoc flagelliforme. Later, Wang became the richest man in Chang 'an, and businessmen in the city followed suit and all ate Nostoc flagelliforme in order to "get rich". straight
In the Republic of China, the first dish at a merchant's banquet was to brew money to deliver food. This dish is made of Nostoc flagelliforme and chicken breast. Cut into discs shaped like ancient coins, so it is called "money". This vegetable soup is crystal clear, tender, crisp and soft, and delicious.
Mouth.
07
According to legend, three-skin silk came from the mid-Tang Dynasty. At that time, Wang Xu, Song Li and Li Quanjiao, the imperial adviser in the temple, were greedy for law and discipline. In a rage, a chef surnamed Pin in the west of Chang 'an put pig skin, black-bone chicken skin,
Jellyfish silk is called "peeling leopard skin" and is the seasoning on the table. In recent years, Xi 'an Restaurant has improved and shaped its dishes on the basis of traditional cooking methods. Three lines stand in three piles, with distinct colors, such as bonsai, different tastes, crisp and refreshing tendons and full of toughness.
Likou