1, cucurbit chicken
Cucurbit chicken is a traditional food in Xi, Shaanxi Province, which began in the Tang Dynasty. The production of cucurbit chicken is divided into three processes: boiling, steaming and frying. After making, rinse with clear water to remove blood stains. After cooking, tie it with hemp to keep the shape of the chicken. When the cold water in the pot boils, add the chicken, cook for half an hour, take it out and put it in the basin. The color is golden red, the skin is crisp and tender, the smell is rancid, and the chopsticks are mellow.
Step 2 bring an elbow
Elbow is a traditional dish with local characteristics in Dali, Shaanxi Province, which belongs to Qin cuisine. It is listed as the first famous dish in China Qin cuisine menu. Can be used as a dining table and meals. It is famous for its outstanding fragrance, excellent color, fragrance, taste and shape. The color is purplish red, like a handle, so it is called "elbow".
3, warm mixed waist silk
"Warm waist silk" is a traditional dish in Shaanxi and a specialty of xi 'an restaurant. Because of its meticulous knife work, exquisite cooking methods and unique taste, it is deeply loved by diners all over the world. It is named because it is made of pork loin and other auxiliary materials, seasonings and warm mixing. It is one of the masterpieces of cooking high-grade dishes with low-grade ingredients.
4. Fish in milk soup pot
Fish in milk soup pot is a famous dish of Han nationality with a long history in Chang 'an, Shaanxi. It originated from 1000 years ago, the court dish "Milk Fish" in Tang Dynasty, which is a famous traditional dish in Shaanxi Province. Fish in milk soup pot is a milk soup with yellow river carp as the main material, copper hot pot as the cooker and its juice as the milk, which has a unique taste.
5. Ziyang steaming basin
Ziyang steamer is a famous traditional snack, which originated from Hanwang Town, Ziyang County, Shaanxi Province. Legend has it that it originated in Liu Bang's period at the end of Han Dynasty. It was originally a dish for Han workers to rest and get together, and later it developed into the finale of the New Year's Eve reunion dinner, with exquisite materials and excellent workmanship.
6. Shaanxi red dates are bad meat.
Bad jujube meat, also known as bad jujube meat or steamed bad jujube meat, is a traditional Shaanxi cuisine. It is made by steaming the first-class pork belly, big red dates and mash embryos for a long time. Its appearance is exquisite as crystal, its color is brownish red, its oil is bright, it tastes fat but not greasy, it is sweet and soft, and it melts in the mouth, which is very attractive in both food phase and taste.
7, sea cucumber hooves
"Sea cucumber hoof" is a famous flavor dish in Shaanxi. Pay attention to the choice and use of ingredients: the unique "run" cooking method in Shaanxi is unique, which is a supplement in winter.
8, Shaanxi burns three fresh.
Roasting Sanxian in Shaanxi is a typical dish in Shaanxi, and it is also a home-cooked dish suitable for winter consumption. As one of Shaanxi's home-cooked dishes, Shaanxi Shaosanxian has a variety of ingredients, including fish balls, fish bellies, barbecue, vegetables, mushrooms, meatballs, crispy skin, yuba, vegetables, oil tofu and so on.
9. Shangzhi meat
Shangzhi meat is a unique flavor dish in Shangluo, Shaanxi Province. It is a dish with pork belly as the main material. It is ruddy in color, soft and waxy in texture, fat but not greasy, instant in the mouth and strong in flavor.
10, brewing money and seaweed
Nostoc flagelliforme is a famous dish in Shaanxi, which originated in the Tang Dynasty. According to legend, Wang Yuanbao, a businessman from Chang 'an, Kyoto, in the Tang Dynasty, loved Nostoc flagelliforme and ordered every meal. Later, Wang Yuanbao became a rich man in Chang 'an, and Nostoc flagelliforme was homophonic with "getting rich". In the old days, wealthy businessmen held a banquet and took this dish as the first course.