Steamed beef, mutton and sliced beef and mutton with steamed bread; In addition, hard noodles are made, and the people who eat them tear them themselves and cook them in the kitchen. The rotten meat soup is thick, the ingredients are thick and mellow, fat but not greasy, and the buns are smooth and tender. Huang Gui persimmon powder and Lintong Huojing persimmon are fried with various auxiliary materials. Persimmon noodles are sweet and fragrant. Stone steamed bread and flour cakes, through the heat transfer of stones, are hot for the next brand and cooked. Stone cakes were called in the Tang Dynasty and were once used as tributes. Yuan Mei's "Suiyuan Food List" in Qing Dynasty called it a natural cake, which was crisp, thin, round, digestible and durable. Cook the oil cake powder, add auxiliary materials, and fry in an oil pan. The color is milky white, soft and sweet, the cake surface is fluffy and foaming, and it disappears at the entrance. "Watching the wind disappear" oil cake originated in the Tang Dynasty. Yangxian pig white blood fresh pig blood is precipitated, then serum is skimmed, then precipitated into white blood, steamed into bean curd, and other accessories and broth are added. The color is milky white, fresh and delicious. Eating can enrich blood and treat female leucorrhea. Hulutou paomo pork intestines are cooked with various seasonings in paomo. The appearance is white and bright, the meat is tender and the soup is fresh, crisp but not greasy. Wang Ji sheep blood noodle soup is famous for its hemp, spicy, salty, fragrant, light and tender. Sheep blood is fresh and tender, the entrance is smooth, the spices are diverse, and it is spicy and fragrant. Fan Ji bacon is ruddy in color, tender, smooth and rotten, fat but not greasy, and lean meat has no residue. Fuping Cixi Cake is mainly made of special flour and pig fat. The skin is brown and crisp, the meat is distinct, soft and delicious, oily but not greasy. Legend has it that it was created by Empress Bo in the Western Han Dynasty. Yangxian jujube cake steamed with flour, sugar, vegetable oil and red dates is steamed and printed, and put in a ventilated place with a rope, although it will not change its taste for several months. Crispy and sweet. Mutton noodle mutton stew is made from the bottom. The meat is crisp and rotten, the noodles are fine and the soup is mellow. Ganzhou Guokui began in the Tang Dynasty. It is made of refined white flour and flour and baked in a pot. The edge is as thin as paper, the center is slightly thicker, and the surface is bulging. The steamed bread is simply delicious and durable. Noodles are made of flour and flour above the standard by hand. When the soup is cooked in the pot, it will be cooked immediately. If it is cooked too much, it will not stick. It has five characteristics: prosperous (oily but not greasy), fried (hot in soup), thin (mellow in soup), thin (even and fine in strips) and long (long and resistant to boiling). Ganzhou bean curd is made of selected soybeans and high-quality spring water, which is fresh and tender, soft and tough, and full of bean flavor. Qishan minced meat noodles are hand-rolled, paying attention to topping, and are famous for being thin, hard, shiny, fried, thin, delicious, sour, spicy and fragrant. Weinan Shishi steamed stuffed bun is made of stuffing, dough, skin, stuffing and steaming. The noodles are thin, the oil permeates the bottom of the bag, and the taste is fresh and fragrant, oily but not greasy. Founded in the reign of Qing Qianlong. Lintong mash is made by drunkenness. Boil it with Lishan mineral water. Moderate sweet and sour, rich and mellow, with the effects of invigorating stomach, promoting blood circulation, quenching thirst and refreshing. Stuffed with fragrant powder, made into cakes with white wine and lard, and fried. White, fragrant and soft. Dice the dough on the surface of the mushroom nest and press it into a nest shape; Soups such as sea cucumber, squid, scallops, mushrooms and shrimps are cooked and eaten. Bright color, mellow fragrance. Founded in the Daoguang period of the Qing Dynasty. Steaming steamed bread powder with pots and pans, kneading repeatedly to make steamed bread back. The skin is thin, hard and tough, crisp and not sticky when eaten cold, and sweet after tasting. It can endure long-term storage of red beans with jujube sauce, adding jujube juice, adding batter and cooking hot food. It tastes delicious and has nourishing effect. Fengxiang tofu and soybeans were ground. The finished product is between tofu and tofu. Touch it with chopsticks and break it into pieces instead of dissolving it. Pour the soup with oil (Chili oil) and it will be fragrant. Named for its red and white colors and flowers. Salty, spicy, delicious, original juice and soup, easy to digest. Golden thread oil tower refined white flour is steamed with pig's plate oil, warm water and flour. Oil permeates the surface, soft and moist, oily but not greasy. With pickles, sweet sauce, scallion and almond syrup, it is refreshing. It is named for its overlapping floors and coiled gold thread. Founded in the late Qing Dynasty. Rafter steamed bread, steamed with white flour. The finished product is crisp inside and bright outside, without food, but sweet and unchangeable for a long time. The door of the teaching field is made of wheat flour. Tendons are thin and soft, smooth and delicious, suitable for both cold and heat, invigorating stomach and relieving summer heat. Xi 'an Crispy Cake is known as "the first point in the Western Qin Dynasty", also known as Qianceng Crispy Cake. It is made of flour and vegetable oil through embrittlement, kneading, making cakes and frying. Golden color, distinct layers, crisp but not rotten, oily but not greasy, crispy and delicious. Pancake is also called crystal dragon and phoenix cake. Taking glutinous rice and red dates as raw materials, they are alternately stacked and spread in three or four layers. Steam over low and high fires. Bright color, red and white, sticky and sweet. Baoji tea cake is made of flour, suet, vegetable oil and refined salt and baked in a pot with charcoal fire. The color is red and yellow, bright and oily, with crisp outer skin and soft inner layer. Ningqiang Wang Jia Walnut Biscuit is baked with walnut kernel, flour, rapeseed oil and salt and alkali. Golden color, crisp and delicious, storage-resistant, not easy to mildew. It has a production history of more than 200 years, and it has been used as a tribute for many times in the Qing Dynasty. Crystal chrysanthemum crisp white flour is fried with white sugar, sheep fat, black silk, red silk, rock sugar, yellow osmanthus sauce, walnut kernel and cooked lard. Soft leather, meticulous knife work, chrysanthemum-shaped, sweet stuffing, rich fragrance and crystal clear, hence the name. Fufeng deer cake and steamed buns are baked with refined powder, sugar, oil, spiced powder and other ingredients. The steamed bread is decorated with deer-shaped patterns. White and bright in color, sweet in taste, ripe but not rotten, and stored without mildew. In the past, I often took food with me when I traveled far away. Ping-pong dried buns, also known as bumps. The white flour on it is baked with oil, salt and seasoning. It looks like an oval table tennis ball. It is small and exquisite and can be preserved for a long time. Although it is cold and hot, it doesn't need heating or food. Crispy and delicious, it is a good food for tourism. Honey-cooled zongzi is made of glutinous rice, honey and cinnamon sauce. It is crystal white, fragrant and delicious, cool and sweet. More suitable for summer. Put the sauce koji, noodle soup and celery in the sun for four or five days, and ferment them to form a slurry starter; After the noodles are cooked, pour water, pepper oil and Chili oil. The soup is clear and delicious, sour and refreshing. Health food in summer and summer. The first-class flour of pillar stone steamed bread is kneaded into a cone shape by kneading dough, rubbing strips and pulling agent, rolled into a steamed bread blank with a shallow bottom and resembling a pillar stone, and baked in a cage. The skin is thin and the meat is thick, crisp and refreshing, and the taste is fragrant. Qishan noodles are constantly raised, soaked but not rotten, and cooked for a long time. It was a tribute in the Qing Dynasty and has a history of 100 years. Tofu and soybean are soaked, washed, ground, filtered into slurry, heated, solidified into tender tofu, cut into pieces, put into porridge cooked with rice and soybean milk, seasoned fresh vegetables, cooked vegetables, etc. , drizzle with Chili oil. Tofu is tender, fragrant, sour, refreshing, moist and delicious. Zhenchuan is baked with white flour, refined salt and sesame oil. Light yellow color, crisp and salty, easy to digest, can not be stored for a long time, the most suitable for people with gastrointestinal diseases to eat. Founded in Guangxu period of Qing Dynasty. Boil Rhoda noodles with vinegar and water, add pork, pepper and various seasonings, and stew with high fire to make a marinade. Roll the dough into thin slices, cut it into thin strips, cook it, cool it in cold water, roll it into balls, pour marinade on it, and dip it in Chili oil, sugar and garlic to eat together. Ma Qiao 'an oil cake is made of flour, sugar, sweet-scented osmanthus, green plum, green shredded pork, walnut kernel and rapeseed oil. The color is bright red, the skin is crisp and tender, and it is crisp and sweet. Named for its saddle shape, it is produced in Longqiao. It has a production history of 100 years. June fresh is also called a basin of mutton. Because it is listed in June of the lunar calendar, it is called. Cooked with tender and fat mutton. The carrion soup is clear, fat but not greasy, fresh and delicious, with fresh garlic, coriander, sauerkraut and white steamed bread. Ginger soup is a seasonal snack in summer. The flour is boiled with soybean, Chinese cabbage, dried bean curd, kelp, vermicelli, day lily, ginger, carrot, salt, vinegar, sesame oil and Chili oil. Red, yellow, green and three colors set each other off, floating noodle soup, sour and refreshing, rich in ginger and spicy flavor. Horseshoe Crisp is named for its shape like horseshoe. Is prepared from white flour, cooked lard and soft sugar. Beautiful appearance, soft texture, distinct layers, sweet and delicious. Fermented skin, also known as cold noodles, rice noodles and skin, is made of flour. The finished product is cut into thin strips, served with seasonal vegetables, and served with various condiments according to the taste of consumers. Cool and delicious, relieve summer heat and satisfy hunger. Made of Qin Zhen leather rice flour, it has a unique flavor of gluten, fineness, softness and fineness. It has a production history of 100 years. Mint jiaozi is a good place for summer. It is made by kneading flour, lard, rose, walnut kernel, shredded onion and mint powder into jiaozi shape and baking or frying with tobacco. Golden color, sweet and crisp, mint fragrance, cool and refreshing. Hancheng mutton, minced meat and wheat flour are cooked in thin strips, while fresh mutton and cooked sheep oil are mixed with various seasonings and condiments to make manic dishes and poured on them. The noodles are slender, soft and refreshing, and the soup is spicy and fragrant. Heyang page improves wheat flour and noodles, spreads them into cakes, and then cuts them into strips. It is made of all kinds of spices and condiments. It's soft, tough and delicious, and the oil has a strong sour and spicy flavor. Xi 'an meat pie is made of white flour as the skin, pork and chopped green onion as the stuffing, wrapped and fried. Golden color, crisp skin and much stuffing. Bangbangrou got its name from the vendors who knocked and shouted at the market with oval wooden boxes and wooden fish-shaped bangers. It is made of pork and its intestines, stomach, heart and liver, with refined salt and sesame oil. The meat is tender and mellow, and the aroma is rich. Since the Tang Dynasty, people have eaten more soup and cakes on their birthdays, which are called longevity noodles. Handed down from generation to generation, it has become a custom. So far, every time we get married, go to funeral, get married, get married and live a long life, we have to entertain guests. The finished product is thin, slender, tough and smooth, and the soup is thick, sour and fragrant. Shred pigears with sawdust, add five-color vegetables, shredded eggs and boiled juice. Sour and spicy taste, smooth, soft and crisp, refreshing and delicious, suitable for wine. White-sealed pork and trotters with various seasonings, stewed and frozen. The meat color is white, the soup is frozen and bright, fat but not greasy, lean meat is not firewood, and the taste is mellow and fragrant. Dried shredded chicken noodles are made of chicken breast and starch, rolled into noodles, blanched first and then steamed, and poured with shrimp skin, fungus and seasoning. The color is white and tender, and the soup is clear and delicious. Mung bean vermicelli Mung bean starch is made into vermicelli, mixed with various seasonings and eaten cold. Tough and smooth, sour and refreshing. It is a good summer product. Fried soybean milk is made of concentrated soybean milk, eggs, sugar, starch, flour and lard through boiling, coagulation and frying. Golden color, crisp outside and tender inside, sweet taste. Gluten bran powder and flour are boiled, boiled, air-cooled, shredded, mixed with seasoning and Chili oil, which is spicy and palatable. It is made of white flour from Ankang Wo Wo as the main material, supplemented by sea cucumber, squid, magnolia slices, mushrooms, pork tripe, pork, egg white, chicken, starch and various seasonings. The surface of the finished product is round and floats in the bowl. The soup is clear and delicious, and the red and green colors match each other. Jiaozi with candied fruit and crispy skin is made of flour, white sugar, yellow osmanthus sauce, green shredded pork, walnut kernel, rock sugar crumbs and white honey, which are wrapped in jiaozi and fried. Golden color, crisp and sweet. Put it in a porcelain jar and store it for a month or two, so that honey can gradually soak before eating, and the flavor is better.