In Shaanxi, the mention of beef and mutton buns is well known to all women and children. Locals regard it as a delicacy and can't get tired of eating it for a long time; Foreign tourists rushed to taste it to satisfy their appetite. After the founding of New China, especially since 1980s, it has been well received by international friends. Beef and mutton paomo has become the "general representative" of Shaanxi traditional snacks. Business outlets are all over Shaanxi urban and rural areas. The traditional beef and mutton bread in soup is the first in Xi 'an, the ancient city. Xi 'an's beef and mutton steamed buns are exquisite in craftsmanship, exquisite in cooking, well-cooked, thick in rotten soup, heavy in taste, tender and palatable, fat but not greasy, rich in nutrition, and have the function of dietotherapy and nourishing.
◆ Qishan noodles with minced meat
Qishan noodles with minced meat is a must for Shaanxi pasta and Xifu pasta. This kind of noodles is hand-rolled, with fine materials and delicious taste. It is famous in Sanqin, Northwest China and China. The characteristics of Qishan noodles with minced meat can be summarized into nine words: "Thin, tender, smooth, fried, thin, fragrant, sour, spicy and fragrant." "Fine, hard and light" refers to the quality of noodles; "Fried, thin and fluffy" means that the temperature of the soup is higher, the noodles are less steamed, and there is more oil and meat; "Sour, spicy and fragrant" refers to the beauty of seasoning.
◆ Yulin tofu
Yulin tofu, which is well-known at home and abroad, is the first local dish in Yulin with the characteristics of tender, delicate, delicious, nutritious and low price. Tourists from afar are very interested in tasting Yulin tofu.
Yulin tofu has a long history. As early as the Ming Dynasty, the ancient city Yulin was one of the nine important towns on the Great Wall. With the expansion of the city, the number of soldiers and civilians is also increasing. However, due to the lack of non-staple food outside the Great Wall, residents use peach blossom water from Puhui Spring to make tofu. The food is tender, smooth and delicious, which is different from tofu in other places. It has gradually become one of the indispensable foods in the daily life of the military and civilians.
Yulin tofu can be eaten in a variety of ways, including braised tofu, fried tofu, fried tofu, steamed tofu and so on. In particular, fried bean curd is yellow in color, crispy in skin and tender in meat, and delicious in taste. It's really delicious, not greasy at the entrance, and never tired of eating for free. It is a top-grade tofu dish and a first-class famous dish for entertaining guests. "Tofu Banquet" is deeply loved by Chinese and foreign gourmets.
◆ Fill with incense.
Na Xiang is a unique traditional food in Yulin, with a long history, exquisite materials and unique production. Its origin can be traced back to 1000 years ago in the Tang Dynasty. Today, the materials and methods of "Yulin Na Xiang" are rooted in the "eliminating cakes" in the Tang Dynasty, but they have been improved and improved. Compared with other fried foods, it is unique in that it is made of wine and flour, and other raw materials such as cooked lard are added. After complicated and exquisite processing, it is made into a blank cake, which is first soaked in oil, then fried with high fire, and then sprinkled with white sugar.
The aroma is rich, the color is oily white, the aroma is soft and the wine is rich. For hundreds of years, it has been a traditional flavor food in Yulin area. It is not only a good place for local banquets and gifts to relatives and friends, but also exported to many places abroad.
◆ Dingbian mutton
Mutton is also called mutton. This kind of flavor snack is the specialty of Dingbian people, which is famous in ancient and modern times.
There are two ways to make mutton: one is steaming, that is, chopping mutton with meat and blood into one-inch square pieces, adding clear oil to the pot for 70-80% maturity, and adding pepper noodles, shredded ginger, garlic slices and shredded onion. Stir-fry, put the meat into the fire for about 10 minute, when the meat turns white, add the batter, and then put it in the pot for two or three minutes. 2. Stewing method: Put the meat in an oil pan cooked to 70-80% maturity and cook for 10 minutes or more. When the meat is white, add the batter and cook until the water in the meat disappears, then add warm water and salt, stew for about 1 hour, and add a little monosodium glutamate, shredded onion and coriander.
◆ Hand-grabbed mutton
Dingbian is close to Inner Mongolia. Influenced by Mongolian customs, there is also the habit of eating mutton by hand. Grasping mutton by hand means cutting mutton into large pieces according to personal needs, marking it and stewing it in a pot. Everyone takes a large piece of meat marked as prime meat. Even if it is boiled, it is delicious, delicious.
◆ Xi An Su pancake
Xi 'an Crispy Cake, also known as Melaleuca Crispy Cake, is a traditional food of An Restaurant and an authentic business unit of Qin cuisine. With its golden color, distinct layers, crisp but not broken, oily but not greasy, crisp and palatable, it is deeply welcomed by Chinese and foreign guests. Known as "the first point of Western Qin Dynasty".
◆ Buckwheat Noodles Lehe
"buckwheat noodles are black, tough, refreshing and can entertain guests", which is a praise for buckwheat noodles, a traditional snack in Guanzhong area of Shaanxi Province. Buckwheat noodle Lehe is a kind of slender round noodle made of buckwheat noodles. You can eat it hot in winter and cold in summer. Unique flavor, has the effect of invigorating stomach and relieving summer heat. Xi 'an has many restaurants specializing in Helan and countless stalls. As far as its quality is concerned, Helan, the teaching field in the northwest corner of the mosque, is the most famous.
Author: 222.90.2 10. * 2005-10-313: 51reply to this statement 2 (reproduced) Shaanxi famous food Lehe is a traditional flavor food in northern China, which has a history in recent years. In the Yuan Dynasty, Wang Zhen's "Agricultural Book Buckwheat" contained: "There are many counties behind the mountains in the north, and ... grinding them into noodles or making soup cakes is called river leakage." Buckwheat contains 60% to 70% starch, about 1 1% protein, 2% fat, iron, phosphorus, calcium, vitamin B and other substances, so it is a nutritious food. Buckwheat can also be used as medicine, which has the effects of digestion, antiperspirant and anti-inflammation.
◆ Lazhi meat
Bacon has a long history and is well known. Its color is ruddy, its smell is fragrant, its meat is soft and waxy, neither rotten nor rotten, it is rich and mellow, and it melts at the entrance. Known as "fat meat tastes non-greasy, and lean meat tastes oily and residue-free", it is unique to put bacon in Baiji steamed buns. Commonly known as bacon buns.
◆ Jia San Guan Tang jiaozi
The "Jia San Guan Tang Bao Zi", which is popular in the northwest and famous all over the country, is one of the famous Muslim snacks emerging in Xi after the reform and opening up. It is as economical and unique as Xi 'an's famous snack "Tang Niu Mutton" and is deeply loved by the masses.
Jia San's original soup-filling bag takes white flour as the skin, Qinchuan beef as the stuffing, Fengxiang Dahongpao pepper as the seasoning, and pure beef bone marrow soup as the juice. They are all steamed in small fire cages, with fine materials and exquisite craftsmanship. They have the characteristics of "skin as thin as paper, tender stuffing with soup and strong seasoning", and are called "three musts".
◆ jiaozi Feast
Jiaozi is the traditional food of the Chinese nation, and the dumpling feast in Xi 'an is a delicious food. You may not have eaten it yet, but you must go there often. It is a new banquet developed and perfected on the basis of studying and excavating the traditional jiaozi in China. Its material selection is exquisite, its technology is unique and its shape is vivid. One jiaozi, one plaid, one jiaozi blindly, one jiaozi and one type, known as "a unique skill in China". Since the establishment of 1984, there have been 108 varieties.
◆ Polygonum cuspidatum flower sugar
Polygonum cuspidatum has a history of about 200 years. According to legend, it was praised by Cixi. It looks like a chicken leg, with a layer of white sesame seeds in the golden skin and a honeycomb candy heart inside. It tastes delicious, and it is loose, sweet, crisp and fragrant after a long time. Unique flavor has become one of the traditional precious foods in Shaanxi Province.
◆ Fengxiang bacon donkey meat
Donkey meat has the functions of invigorating qi and blood and benefiting viscera. It is a nourishing and dietetic product for people who have been ill for many years, recovered from a long illness, lack of qi and blood, shortness of breath and anorexia. Therefore, there is a folk proverb "Dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich in the well-known "Guanzhong donkey". Fengxiang preserved donkey meat is refined from donkey leg meat. The color is rosy, the texture is delicate, crisp and delicious, and the five flavors are all available. Since the Xianfeng period of the Qing Dynasty, it has been welcomed by various places.
◆ Laotongjia preserved mutton
Xi An Lao Tong Jia preserved mutton has a history of more than 300 years. It is made of mutton with bones as raw material, supplemented by mirabilite, cinnamon, star anise, pepper, tsaoko, fennel and Qinghai salt, and refined by cured meat, cook the meat and braised pork. The color is rosy, the meat is crisp and rotten, the fat is distinct, the oil is not greasy, and the taste is delicious. For more than 300 years, it has been welcomed by people with its unique flavor.
◆ Crystal cake
Crystal cake is named after its transparent and shiny filling, just like crystal. As early as the Song Dynasty, it enjoyed a high reputation. Once as famous as bird's nest, tremella and even Jinhua ham. It is still a famous specialty in Shaanxi Province. Among them, Letian brand crystal cake produced in Weinan and Demao Palace produced in Xi 'an are the most famous. Beautiful appearance, oily but not greasy, with strong rose fragrance. It is an excellent gift for friends and relatives.
◆ Distilled cake
In Xi, people usually have sweet cakes made of glutinous rice and red dates as breakfast. It is characterized by rich jujube fragrance, soft and sweet, because jujube also has the effects of nourishing qi and blood, nourishing kidney and calming the nerves, and has high nutritional value. It is a nourishing food and is deeply loved by Xi people.
◆ Qin Zhen rice skin
In Xi, Qin Zhen rice skin is a kind of food suitable for all ages. There is no season, no rain or shine, and the cold rice noodle stand is always packed. When the dishes are mixed, appropriate vegetables (usually small bean sprouts or big bean sprouts), oil chili pepper, garlic paste, soy sauce, balsamic vinegar, sesame oil and monosodium glutamate are added to make them smooth, thin, soft and tender, and have a unique taste.
◆ Powder soup sheep blood
It is refined through three steps: blood preparation, seasoning preparation and bread soaking. Serve with vermicelli, coriander and other accessories. Sheep blood is tender, vermicelli is smooth and soft, spicy and fragrant. It is best to eat in cold winter. Moreover, because most of the seasonings used are traditional Chinese medicines that warm the middle warmer, strengthen the stomach and enlighten the senses, they are especially favored by elderly customers with weak stomach and intestines.
◆ Steamed beef and mutton with flour.
Originated in the prosperous Tang Dynasty, it is one of the famous snacks in Chang 'an. Fresh fat beef or mutton is ground with more than a dozen spices such as pepper and India, pickled with human flavor, and then steamed with flour with strong fire and slow fire. When eating, add raw garlic (which can also be eaten with lotus leaf cake) and a cup of boiled brick tea, which not only helps digestion, but also clears the heart and has an endless aftertaste.
Author: 222.90.2 10. * 2005-10-313: 51reply to this speech 3 (reproduced) Shaanxi famous food
◆ Buckwheat Noodles Lehe
One of the famous snacks in Shaanxi has a history of 600 years. Especially in northern Shaanxi, Hancheng and xi 'an, white buckwheat noodles are the most famous. When making, fresh buckwheat is ground and cooked, and mutton can be eaten cold or hot.
It is characterized by fragrance, good taste, fine tendons and toughness. The locals joked: "buckwheat noodles are dark, tough and refreshing."
◆ Honey and cool palm seed
Xi's famous snacks began in the Tang Dynasty. It is made by pouring honey and osmanthus sauce on cool palm seed. Cool and sweet, it is an ideal summer food.
◆ Dried beef and mutton thousand-layer crisp
Beginning in the Tang Dynasty, its production process is very elaborate, and it is made through four processes: making crisp, kneading dough, making cake, frying and baking. Golden color, distinct layers, crisp but not broken, oily but not greasy, crisp and delicious, is the best in several Hui workshops.
◆ Huang Gui thick wine
It is made by steaming and fermenting glutinous rice. White as jade, thick as meat, low alcohol content, suitable for all ages, and unique flavor. It is said that the "Hundred Poems of Li Bai's Fighting for Wine" of that year was the thick wine of Chang 'an specialty.
◆ Lamian Noodles
Lamian Noodles is a traditional snack in Guanzhong area. Stir your index finger with hot oil. It is characterized by harmonious color, bright and flexible, elegant and fragrant.
◆ Ganxian Guokui
In 624-705 AD, when a dry tomb was built for Li Zhi and Wu Zetian in Tang Gaozong, it was named after the huge project, numerous migrant workers and difficulties in cooking. After many improvements, the food with unique flavor has been formed. Guo kui is eight inches in diameter and six points thick. It is shaped like a chrysanthemum with a layer inside. It's delicious.
◆ Changwu Guokui
Changwu Guokui was originally a gift from grandma to grandson He, and later developed into a flavor convenience food. Guo Kui is round as a whole, with a diameter of one inch and a weight of five Jin. The raw materials are wheat flour, pressure bar and flour baked in a shallow pot with slow fire. The helmet is yellow in appearance, white in incision, crisp and palatable, and can be carried for a long time.
◆ Longxian water chestnut cake
Horseshoe Crisp, named after the shape of horseshoe, was originally a precious cake when people in Longxian visited relatives and friends. It is made of refined flour, sheep fat, honey and sugar, with brown color, clear texture, crisp and sweet taste and storage resistance. Now it is produced by Longxian Food Processing Factory.
◆ Qishan silk noodles
Qishan vermicelli is made of high-quality wheat from Baoji real estate. The production process is unique, and the noodles are hollow, white and fine, resistant to cooking, delicious and convenient to eat. Legend has it that at the end of the Qing Dynasty, Empress Dowager Cixi fled to xi 'an in the west and ate Qishan noodles. Qishan vermicelli is represented by the products of Xuanqiying Village. Nowadays, the local rural areas have formed a handmade noodle processing base, and the products are well-packaged, light and durable, and are exported to both inside and outside the province.
◆ Qishan rice noodles
According to legend, Wang Tongjiang, a native of Qishan, was brought back to his hometown from the Beijing Palace during the Kangxi period of the Qing Dynasty, so it was originally called "Yujingfen", also called "Maipi" and "Niangpi".
Qishan Noodle has the characteristics of white, thin, light, soft, thick and fragrant. Several kinds of baked dough and rolled dough have been developed, which are convenient and economical to eat and are popular cool snacks in Shaanxi.
◆ Qishan noodles with minced meat
Qishan noodles with minced meat have a long history, which first began in the Zhou Dynasty. When cooking, it is made of big meat "SAOZI" (SAOZI is diced meat), tofu, yellow flowers, fungus, kelp, delicious bottom dishes and pickles, and then boiled soup to pour noodles. Qishan minced meat noodles are famous for their fine, hard, shiny, sour, spicy, fragrant, fried, thin and fluffy characteristics, and people often call them "Qishan noodles". Qishan noodle restaurants are all over Guanzhong urban and rural areas.
If you go to Qishan County, you can also walk into the farmer's folk tree and taste the original minced meat noodles.
◆ Fengxiang tofu pudding paomo
If you want to have an economical and convenient breakfast, Fengxiang bean curd will make you the first choice in Baoji. How to eat it is to pour the pot helmet cut into small pieces into a soybean milk pot and cook it a little, then put it in a bowl, then spoon hot tofu on it, pour soybean milk and add seasoning. Its quality requirements are that tofu should be tender, soybean milk should be "fried" and pepper should be "prosperous". After eating, it is salty, spicy and delicious, with high nutrition and easy digestion. It has become an economic breakfast for Baoji Fengxiang.
◆ Fufeng Gao Lu steamed bun
The shape is round, with a small spiral nest in the middle, which is printed with red deer lamb patterns, hence the name of red deer lamb steamed stuffed bun, which is a special flavor food in Fufeng County. It is made of refined powder, clear oil and white sugar. It has the characteristics of crispy and delicious taste and storage resistance, and is a good product for traveling and visiting relatives and friends.
◆ Fengxiang bacon donkey meat
Bacon donkey meat was created in Xianfeng period of Qing Dynasty. The production of preserved donkey meat should choose the first-class donkey meat, which is dried, squeezed, boiled and pickled in summer, autumn and winter. Its slices are bright red in color, tender in meat, crisp and muscular, delicious and memorable. Especially, "Qian Qian Meat" is called the best of donkey meat. At present, there are many enterprises processing and producing in Fengxiang county, which is a good product for giving guests and welcoming relatives and friends.
◆ Qishan Guokui
According to legend, Qishan Guokui first started in Zhou Wenwang, also known as "Wangwen Guokui", which was named after it was shaped like the bottom of a pot and as big as a pot cover. Its noodles are thin, crisp, oily and delicious. When making, add salt, oil and spices to the dough, then stir it evenly, repeatedly press it with a wooden stick, stick sesame seeds on the surface, and bake it with low fire. Yellow and crisp, delicious.
Author: 222.90.2 10. * 2005-10-313: 51reply to this speech 4 (reproduced) Shaanxi famous food
◆ Baoji tea cake
Tea cake is baked with flour, pig fat, vegetable oil and seasoning. Golden color, soft inner layer, layers of falling flowers, oily but not greasy, crisp taste. Often eaten with fried eggs, it's delicious.
◆ Shuipen mutton
Basin mutton in Pucheng and Dali has long been famous. It is made of boneless fresh mutton and mutton bones with cinnamon, pepper, mushroom fragrance, tsaoko, refined salt and monosodium glutamate. Eat it with sesame seed cake or Baiji steamed bread, with sugar garlic, Chili sauce and fresh garlic cloves. The meat is rotten and clear, fat but not greasy, and has a unique flavor.
◆ Hancheng Mutton Lehe
Buckwheat flour is pressed into cakes, and the soup is made of fresh mutton, cooked sheep oil, balsamic vinegar, chopped green onion, spicy oil, salted noodle sauce, refined salt, spiced powder and salted leeks, and poured on it. It is characterized by its long and soft, crisp and mellow, spicy and pleasant population.
◆ Elbow Dali
The elbow with handle is made of pork elbow with bone, boiled and steamed with fragrant incense and cinnamon. Its color is purplish red, oval, rotten and sticky, fat but not greasy, thin but not firewood.
◆ Fuping Queen Mother Cake
It was named after the mother of Emperor Wen of Han, Empress Bo, who liked the second cake and later introduced it to the people. The above flour and pig fat are the main materials, which have the characteristics of brown skin, crisp, distinct meat quality, soft and delicious, oily but not greasy.
◆ Meiyuan Crackling jiaozi
You must have eaten jiaozi, but you may not have seen crispy jiaozi. Crispy jiaozi produced in Meiyuan Town, Fuping has a unique shape, Huang Liang color and crisp population. It is unique in that jiaozi can't eat it until the following summer.
◆ Leo
Stones can also be used to bake steamed bread. You must have never met them. The steamed stuffed bun baked from stone has potholes on the surface, which is also called ancient cake. It is characterized by crisp fragrance, easy digestion, easy carrying and easy storage.
◆ Tongguan catfish soup
Fresh catfish from the Yellow River is used as the main material, supplemented by secret seasoning. Boil it gently for about an hour and you can use it. Its soup is as white as milk, fresh and fragrant, and has the effect of nourishing and strengthening.
◆ Oil cake
Refined from soft rice and jujube, fried by plants, it is delicate, sweet and delicious.
◆ Oil Momo
Round, ring-shaped, fried and as golden as copper coins are symbols of wealth and good fortune in Yan 'an folklore.
◆ Pumpkin with thick juice
Select high-quality northern Shaanxi octagonal pumpkin, peel and remove seeds, cut it into two halves, cut it into small petals along the natural melon ditch, put it together completely, steam it in a pot, and pour it with sugar juice. Soft and sweet taste.
◆ entrails of sheep
Made from sheep's head, hoof, blood, liver, abdomen and lungs, it has a good nourishing effect.
◆ Potato processing
Scald potatoes into one-inch long slices with a peeler, and mix in pepper, shredded onion, ginger powder, salt powder, etc. Mix well with flour and steam in a pot. Crispy and delicious, it won't get tired after eating for a long time.
◆ Qian Qian Rice
Coarse grain Qian Qian rice is made by soaking black beans, swelling them, and crushing them into powder on a mill, which looks like copper coins, so people call it "Qian Qian rice".
Special thanks to the netizens who abandoned me for friendship and provided information.
◆ Gourd chicken, known as "the first scene of ancient capital Chang 'an", is a traditional dish in Xi 'an. It is famous for its tender skin, fresh meat and mellow taste.
However, this delicious creation has a legend of blood and tears.
Legend has it that "Gourd Chicken" was founded in Tianbao period of Tang Dynasty, and was created by Wei Li, chef of Ritual Department. According to the records in Youyang Miscellaneous Notes and Yunxian Miscellaneous Notes, Wei Li was born in a bureaucratic family. In the shadow of his father and brother, he was a noble minister and a smooth official. This man is extravagant and extravagant, and he is very particular about food. There is a saying that "if people want to live comfortably without food, they need someone to cook."
One day, Wei Li ordered the chef to cook a crispy, tender and delicious chicken. The first chef steamed first and then fried. After tasting it, Wei Li thought it was too old to meet the standard of crisp and tender taste. He was so angry that he ordered his family to take the cook away and beat him with fifty lashes. The poor cook was beaten to death and died of serious injuries within a few days.
The second chef cooks first, then steams, and then greases. The crisp requirement is met, but after three processes, the flesh and blood have been separated into pieces. Wei Li suspected that the chef was stealing food, and it is indisputable that the chef was also beaten to death.
Because of its Yin Wei, other chefs have to continue cooking for it. The third chef learned the lesson of the first two. Looking for a one-year-old and two-pound "Japanese" chicken in Sanyao village in the southern suburbs of Xi. Before cooking, tie the washed chicken with string, then cook it, steam it in a cage and fry it. When steaming, add sauce, salt, onion, ginger, star anise, cinnamon, cooking wine, broth and so on. After steaming, fry it in 80% hot oil until golden brown, take it out and pour it out, put it on a plate, and add a plate of edible pepper and salt to serve. The cooked chicken is not only mellow and smooth, but also intact like a gourd. Wei Li was satisfied this time.
Author: 222.90.2 10. * 2005-10-313: 51reply to this statement. 5 (reprinted) Shaanxi famous food Later, people called the chicken cooked in this way "gourd chicken", which has been passed down to this day.
Special thanks to netizens for providing information.
◆ Hanzhong: Leather
There are rice skin, rice skin and hot rice skin. Because rice is ground into rice flour slurry with a small stone mill and water during processing, it is also called water mill skin. When making, spread the ground rice flour slurry on a steamer and steam it. Adding seasonings, mainly garlic juice and Chili oil, tastes sour and has the spicy taste of garlic.
◆ Hanzhong: Vegetable bean curd festival Vegetable bean curd porridge
The vegetable tofu in Hanzhong is not ordinary tofu, but a kind of home-cooked dish that locals love and never tire of eating. This kind of pickled cabbage with local characteristics is not only delicious for local people to adjust their lives, but also a delicacy for guests.
The way to eat this tofu is quite particular. You need to have side dishes when eating, such as leeks, coriander, pickles and so on. These side dishes are made of ginger juice, mashed garlic, chopped green onion, sesame oil, watercress and red oil. They taste great. Vegetable tofu is loved by Hanzhong people because of its unique flavor and rich nutrition, which has the effects of helping digestion, stimulating appetite, relieving hangover and relieving boredom, caring skin and moistening skin.
◆ Lueyang: canned tea
Qiang compatriots living in Lueyang County on the southern slope of the Western Qin Dynasty have had the custom of drinking canned tea since ancient times. The so-called pot of tea is the tea burned in a ceramic crock. Among them, canned noodle tea and fried tea are two representative tea drinking customs in canned tea.
◆ Noodles pot tea is made from two pots with different sizes. A large pot is used to cook batter. After the water is poured into the pot, add seasonings such as onion, ginger and pepper, and then put it on the fire pit and add salt to cook. After the water is boiled, put the batter made of cold water into the pot and cook it for later use. A small pot is used to make tea. Put the sun-dried green tea or pressed tea into a pot, add water and boil it with slow fire. Then put the tea into a flour pot, pour it into a small bowl, and add seasonings such as fried bacon, walnuts, peanuts, tofu, eggs, etc. to make flour pot tea.
Fried tea is also called fried green tea or green tea. Generally used to entertain elderly or precious guests, it is a kind of hospitality with high local courtesy. The making method is as follows: firstly, heat the tea pot on a fire pit, add a spoonful of oil, take it aside to cool for a while, and then add a spoonful of white flour. At the same time, the fragrant kernels or peach kernels are mashed and put into a pot, and then moved to a fire pit to stir fry. After frying, line the pot wall with bamboo chopsticks, heat it with oil, add tender tea leaves and a little salt, stir fry, then add water to boil, and pour it into a small cup.
◆ Hanzhong: bacon
Also known as bacon, every household kills pigs in the twelfth month of winter. Except for fresh meat enough for Chinese New Year, the rest of the fresh meat is salted, mixed with a certain proportion of spices such as pepper, star anise, cinnamon and clove, and put into a jar for pickling. After 7 to 15 days, take it out and hang it with palm leaf rope, drip dry the water, and then hang it on the stove or stove. After smoking and baking, it will become bacon over time. Even better, it is made by slowly smoking cypress branches, sugarcane skins, Chinese toon skins or firewood, then hanging it and slowly drying it with fireworks. Smoked bacon is crystal clear from the outside to the inside, cooked and sliced, transparent and shiny, bright in color, red in yellow, mellow in taste, fat but not greasy, thin but not stuffed, not only unique in taste, rich in nutrition, but also has the functions of appetizing, dispelling cold and promoting digestion. In addition to frying other dried fresh vegetables, bacon can be eaten cold in your hand when cooked. It is called "brick meat" and will not spoil your stomach. It is an excellent seasoning for traveling abroad.
◆ Xixiang beef jerky
The price is cheap and the taste is authentic. Deeply loved by people.
◆ Shangzhi meat
This dish is ruddy in color, soft and waxy in texture, fat but not greasy, instant in the mouth and rich in Shangzhi flavor. It is a unique flavor dish in Shangxian County, Shaanxi Province.
◆ Hanzhong Bang Noodles
Hanzhong flavor food, refined from refined white flour, is named after it is often listed at night and sold. It is characterized by sour and spicy taste, promoting diuresis and warming the stomach. It is a high-carbon compound containing a certain amount of fat, vitamin B, calcium, phosphorus and iron.
Ningqiang Wang Jia Walnut Cake
Traditional snacks in ningqiang county, Shaanxi. Wang Ji Fuxing Old Walnut Cake was opened in the Qianlong period of Qing Dynasty, and its skills were passed down from generation to generation. Its characteristics are: golden color, crisp and delicious, and can be preserved for a long time. It is rich in unsaturated fatty acids and carbohydrates. Walnut also has the dietotherapy function of strengthening waist and tonifying kidney, moistening intestine and relaxing bowels.
◆ Ankang rice wine
Sweet wine, also known as "mash", rice wine is a famous traditional drink in Ankang area, which contains many vitamins. The alcohol content is only about ten degrees, even people who are not good at drinking can drink it. In Ankang urban and rural areas, it is a custom to brew sweet wine or entertain guests on holidays and weddings. Ankang sweet wine has exquisite production technology and exquisite technology. Such as eggs, walnuts, raisins, red dates, longan, tremella, Yuanxiao and so on. Adding it to liqueur will make it taste better and more nutritious, and it is a good tonic.
Author: 222.90.2 10. * 2005-10-313: 51reply to this speech 6 (reproduced) Shaanxi famous food
◆ Kangkangmo
Also known as sesame cake, it is a round or rectangular pancake. Round like a full moon, called a round kang, the size of the bowl, the thickness of the side. Shaped like a divine card, it is called Long Kangkang. The steamed bread is covered with sesame seeds, and every other finger on the cake has a knife mark, which seems to be broken. Kangkang steamed buns are nutritious, not dry or hard, not stubborn or soft, crisp and fragrant, suitable for all ages.
◆ Ankang steamed noodles
Take flour as the main material, add a little salt water to make a batter, put the batter into an iron or aluminum round steamed noodle gong whose surface is coated with edible oil, and steam it in a large iron pot. After a few minutes, it will become a round, yellow and soft steamed noodle. Add bean sprouts, drizzle with soy sauce, vinegar, garlic paste, sesame sauce and oil chili pepper. The quality of steamed noodles depends on the texture, color and seasoning of noodles. Seasoning is very particular, vinegar and spicy seeds should be added with unique ingredients to show the taste of steamed noodles. Good seasoning can make steamed noodles icing on the cake.
◆ Wang Po spicy chicken
In the early 1950s, Ningqiang quietly developed a flavor snack-Wang Po spicy chicken. Because of its delicious color ...
Special thanks to my friend pauliu2008 for providing information.
◆ Noodles
On Guanzhong Road, Shaanxi Province, where noodles are very popular, housewives who are good at making pasta knead spinach leaves with flour and roll them into green translucent spinach noodles, which makes Guanzhong men drool when they mention oily spinach noodles.
If this special practice can be traced back to its origin, the "cold washing of Sophora japonica leaves" in the Tang Dynasty should be its origin. "Six Classics of the Tang Dynasty" planted: "The official ordered the leaves of Sophora japonica to be washed in summer." If you hold a banquet in the morning, you should provide them with more than nine kinds of food. "Du Fu's poem" Cold Tao Huai Ye "said:" Green Huai Ye is tall, so choose a Chinese kitchen. The new noodles are close to the market, and the juice is mixed with me. People are overqualified and have no desire to add food. Everything is fresh, and fragrant rice is a bud. "Teeth are colder than snow, so it's time to persuade people to throw pearls ... Wanli reveals the cold temple, opens the ice and clears the jade pot, and enjoys the cool night."
According to the above records, this kind of "cold-mixed Sophora japonica leaves" is made by mixing the juice of young Sophora japonica leaves with flour, taking out and draining water, adding cooked oil and shaking it evenly, then putting it in a well or an ice kiln for cold storage, and then taking it out when necessary. It can be said that it was a good summer food in the palace at that time. Of course, ordinary people wearing cloth clothes don't have this kind of delicious food (only people above grade nine can taste it). The leaves of Sophora japonica are only tender for a few days. If they grow a little better, they will be bitter and unpalatable. Naturally, it is difficult to compare with spinach, which is available almost all year round and tastes delicious. It can be seen that folk women are a little smarter than the royal chefs in the palace.
The method of Guanzhong spinach noodles: blanch the fresh spinach leaves in boiling water (at this time, the oxalic acid contained in spinach which is not easily decomposed by human body has been dissolved in water), cool it and knead it with proper amount of flour (without adding water) until the dough turns completely green, wake up for a while, knead it for a while, roll it out, cut it into wide or narrow strips according to everyone's preferences, cook it in boiling water and scoop it into a bowl. Its characteristic is that noodles are green, smooth and delicious, and contain chlorophyll and vitamins needed by human body, which makes up for the shortage of eating pasta alone.
◆ Qian Qian Rice
This is a kind of famine for people who lack food in northern Shaanxi. People often use rice bran and Fu Cha to satisfy their hunger. Now it has become a flavor diet made of coarse grains. Its practice is to soak black beans in water and swell them, then put them on a stone mill and grind them into powder, which looks like copper coins, so it is called "". When cooking, mix the bean money 20% to 80%, and then put it into the pot one by one. When the bean money is half cooked, add the millet. When the bean money floats on the porridge surface, it can be eaten. Qian Qian rice is sticky, refreshing, fragrant and delicious, especially in the cold winter. It's pleasant to drink a bowl of Qian Qian rice to keep warm. It is said that diusim's story became beautiful after she often ate Qian Qian rice.