beef and mutton paomo
Xi' an has a long history and delicious taste, and beef and mutton paomo is the most famous. It is fragrant, mellow, tasty, sticky, tough, smooth and ripe, rich in nutrition and full of fragrance. After eating, it is full of fragrance and endless aftertaste. You can eat it all year round, especially in winter.
recommendation:
orchard zhaimijia (old shop): No.277, Beiguangji Street (near the north exit of Beiguangji Street);
hometown: the south entrance of Beiguangji Street (near the entrance of the return visit)
Lao Liu: No.11 Beiguangji Street (near the south entrance of Beiguangji Street)
Ma cold rice noodles
Cold rice noodles, one of Shaanxi specialty snacks, originated in the Qin Dynasty with a long history and a wide variety. Fresh and smooth, delicious and nutritious. Eating in winter to keep warm, eating in summer to relieve summer heat, relieving fatigue and eliminating dampness is really a rare natural green pollution-free food suitable for all seasons. 55-79 says: rice can tonify the spleen, and wheat can nourish the heart.
Sesame jelly, a halal way of eating, is the most common in Huimin Street. Characterized in that a large amount of sesame paste is used as one of seasoning ingredients. It tastes good.
Sheng Wang Majiang Niangpu
Wang Zhi Majiang Niangpu Store: the intersection of Beiguangji Street and Dapi Gardener Word
Tangxian fresh dessert
There are many kinds of sweets since ancient times, especially in the social life in the prosperous Tang Dynasty.
As the capital of the prosperous Tang Dynasty, Xi 'an inherited a large number of delicious sweet drinks: grain nourishing in the Han and Tang Dynasties, immortals in the prosperous Tang Dynasty, iced cheese, and so on. Not only healthy and healthy, but also mellow, fragrant lips and teeth, memorable and unforgettable! When you come to Xi 'an, it is a must-see place.
Tangke (Huimin Street Store)
Tangke: No.215, Beiguangji Street (3 meters north of Beiguangji Street and Xiyangshi Cross (Majia Cross))
Steamed rice cakes
Nuwa is a special snack in Xi 'an, which originated in the Zhou Dynasty and has a long history. The cauldron of steamed cakes was called "Zhen" in ancient times, hence its name. The texture of caviar cake is soft and delicate. This dessert snack is steamed with glutinous rice, kidney beans and red dates, and it smells delicious when cooked.
The white rice in the lower layer of the caviar cake permeates into the jujube color, showing a fresh crimson color, and there is a layer of kidney beans on the upper layer, showing the brown color of coffee, and then there is dark red jujube paste on the upper layer. Finally, sprinkle a layer of green raisins on the jujube paste, which is very attractive. Glutinous rice cake tastes soft, sweet and full, and it is the favorite food of local people.
Southeast Asian caviar cake: Huangshizi cake at the northeast corner of the intersection of Beiguangji Street and Xiyangshi (Majia Cross)
Xi 'an Huang Gui persimmon cake is made of Lintong specialty' Huojing persimmon' dough with Huang Gui, rose, peach kernel, white sugar and crystal sugar. Top-grade plate oil is stirred and filled, and the whole pot is baked with charcoal fire. The surface is golden, the taste is soft and sweet, and the yellow cinnamon is fragrant and extremely delicious.
It is said that after the Li Zicheng Uprising in the late Ming Dynasty and the establishment of Dashun regime in Xi 'an, the rebels immediately attacked Beijing. In the famine year, when there was a shortage of food, farmers burned the fire crystal persimmon and flour in Lintong into cakes for the rebels to eat. Later, in memory of Zhuang Wang Li Zicheng, farmers burned persimmon every year. After years of improvement, it has become a unique flavor of Xi 'an.
Lao Xu persimmon cake: No.119, Beiguangji Street (near the entrance of the return visit)
Yiguzhai Huang Gui persimmon cake: the middle section of Beiyuanmen Street (near the east entrance of Xicheng Town)
Roasted beef and mutton
A famous snack in the west. According to legend, in 19, Eight-Nation Alliance went to Beijing, and Empress Dowager Cixi fled to xi 'an with Emperor Guangxu. After tasting the preserved mutton of the old Tong family, she was greatly praised. Xing Tingwei, the teacher of Zhao Fuqiao, the history book of the Ministry of War, wrote the word "Broken Sword" in calligraphy and made a picture of Xi 'an basin mutton with a long reputation. It is made of boneless fresh mutton, sheep bones, cinnamon, pepper, auricularia auricula, tsaoko, etc. When used, it can be served with sesame seed cake or Baiji steamed buns, sugar garlic, Chili sauce, fresh garlic cloves, etc. Moreover, the meat is rotten and the soup is clear, fat but not greasy, and it has a special flavor.
Shuipen mutton, also known as Liuyuexian, was developed from mutton soup more than 1 years ago. It is called' June Fresh' because it is listed in June of the lunar calendar.
Laobaijia Shuipen Mutton: Beiguangji Street (near Parkson)
Snack Paomo
Xiaochao Paomo is called "Xiaochao" locally. Like beef and mutton buns, they are all halal food, but there are differences in practice: ordinary buns are cooked and Xiaochao is copied. In terms of ingredients, ingredients such as day lily, fungus, green vegetables, dried bean curd, and eggs are added to the cooking. Add beef cut into small pieces and stir-fry directly with oil and vinegar.
The flavor of stir-fried bread is not only rich and thick in paomo, but also unique and sour and refreshing.
Ma Feng Snacks: No.254, Beiguangji Street (near the north entrance of Beiguangji Street)
Hometown Special Snacks: No.91, Dapiyuan
Meatball Hot Soup
Meatball Hot Soup is a special halal food in Huimin Street, Xi 'an. It is one of the most popular breakfasts for westerners (lunch, especially midnight snack, is also acceptable).
meatball paste soup is also nicknamed Bazhen soup, which is naturally exaggerated, but it also shows that paste soup has a lot of' content'. The meatball hot soup originated in Xi 'an, which can be said to be vegetable beef meatball soup or beef meatball stew, but the difference from other places is that the soup is thicker. There are round beef balls, chopped potatoes, lotus root white, carrots, cauliflower, fungus, yellow flowers and wax gourd in the soup. Boil the soup with beef and mutton bones first, then add beef balls and braised vegetables, and finally thicken.
Rinsing beef and mutton is a traditional project of Hui people. The richness of spices and the mastery of heat are also extremely skilled. Reduce the amount of heavy pepper to highlight the taste of meat and vegetables. The beef balls commonly used by Muslims are more tasty and practical.
after eating hot soup, my tongue is numb (pepper is the bane) and I sweat slightly, which is comfortable and unforgettable.
Lao Liu Wei Xiang meatball soup: No.89 Dapiyuan
Lihu hot soup: No.113 Sajinqiao
Crispy meat
Dingjia Crispy meat in Xi 'an Huimin Street has been in Xi 'an for more than 2 years, and it is very popular in the local area, attracting many diners.
Its small yellow bowl is filled with crispy meat, with a layer of golden oil on the surface, and large pieces of meat are looming. Pick up a piece of meat and find it covered with a thin layer of powder. Take a bite. It's tender and delicious. It's not made of monosodium glutamate at all. Yes, pour the gravy on the rice, pour the Chili oil and sesame seeds. It tastes sweet but not spicy. When eating meat, you must eat until your stomach is crooked.
Ding Sujia Meat
Ding Jiasu Meat: Beiguangji Street and Dapi Gardener (next door to Niangpi)