1, Cucurbit Chicken: Cucurbit Chicken is said to have come from the chef Wei Li, the minister of rites of Tang Zongshi. Select a tender hen born that year and fry it after primary processing. This dish looks like a gourd, hence its name. The production of cucurbit chicken is divided into three processes: boiling, steaming and frying. The most commendable thing is that chopsticks can be separated at the touch, and the food is extremely mellow and delicious. The color is golden red, the skin is crisp and tender, the smell is mellow, and the chopsticks are deboned. Rich in saturated fatty acids needed by protein and human body. From 65438 to 0998, the gourd chicken produced by Xi 'an Restaurant won the "Golden Top Award" at the first national food quality product selection meeting.

2. Chicken rice sea cucumber: Chicken rice sea cucumber is a Chinese dish in Shaanxi. After cooking with white sea cucumber, the sauce is thickened with sea cucumber and chicken rice. Flavor characteristics: beautiful appearance, good color and taste, soft and smooth, rich flavor. Sea cucumber is soft and waxy, with rich flavor, bright red color and rich nutrition. It is a hot dish and is usually used as the first course of a high-class banquet. Hongmei Aoxue and other brown sea cucumbers decorated with white chicken rice and red ham rice have the function of tonifying kidney, nourishing blood and moistening dryness. Chicken rice and sea cucumber are delicious and attractive, and the taste is refreshing. Sea cucumber is soft, waxy, fragrant, smooth and not greasy, which makes people drool.

3. Braised Tremella with Lycium barbarum: Both Lycium barbarum and Tremella are well-known medicinal materials and table treasures in the treasure house of traditional Chinese medicine. Braised Tremella with Lycium barbarum is a famous dish of Han nationality with Shaanxi flavor. According to legend, Sean, one of the three outstanding men who helped Liu Bang to prosper Han and destroy Chu, often stewed tremella in seclusion, implying innocence. At the end of Sui Dynasty and the beginning of Tang Dynasty, Fang and Du Ruhui helped to overthrow the rule of Sui Dynasty, unify the whole country and be loyal to Tang Dynasty. People add red Lycium barbarum to white tremella, which means pure and sincere sharing, which produces red and white soup stewed tremella.

4. Mushroom and peach kernel double crisp: peach kernel and mushroom double crisp, also known as Qin flavor double crisp, is a famous traditional flavor banquet soup in Guanzhong area, and it is also one of the senior soups at official banquets. Peach-billed mushroom is crisp, shaped like plum blossoms, red and white, crisp and tender. It is rich in vitamins and minerals. Shaanxi cuisine is "crispy and crisp" and takes a shower with boiling water. The cloud originated in the prosperous Tang Dynasty and was named "Two Cities". It was originally an allusion to Zuo Cheng Zhou Xing, a senior minister of Wu Zetian, and Cheng Laijun, a royal counselor.

5. Fish in milk soup pot: Fish in milk soup pot is an ancient Chinese dish with a long history in Chang 'an, Shaanxi. Milk soup is salty and fresh, and has a unique taste. This dish is made of 1300 years old copper chafing dish. Since Li Xian, Tang Zhongzong, ministers have paid tribute to officials and set an example by offering food to the Emperor. They call it a barbecue. It's a long way to go, Xiu Yuan. When Wei Juyuan paid homage to Shang Shuling's left servant, there was milk-brewed fish in the menu. Fish in milk soup pot evolved from fish brewed with milk.