1. Melaleuca Crispy Cake (won the title of "Jinding Award" and "Famous Chinese Snack") Allusions Melaleuca Crispy Cake is known as "the first point in Chang 'an". According to legend, Master Xuanzang returned to Chang 'an to study Buddhism and translated thousands of Buddhist scriptures. The chef of Life Palace in Li Zhi, Tang Gaozong specially fried "thousands of pancakes" with vegetable oil and gave them to Xuanzang as a sign of comfort and recognition. After the continuous improvement of the representative chef, it was named Melaleuca shortbread. It has been enduring for thousands of years and has been passed down to this day.

Production skills:

1. knead 500 grams of kert powder and clear oil repeatedly into crispy noodles.

500 kert flour is mixed with alkaline water to form flour wadding, then mixed with warm water to form dough and kneaded repeatedly until the dough glows, pounded into flour agent, kneaded into strips, oiled and simmered slightly.

3. Roll the dough into a colorful ridge, spread it with crispy noodles, sprinkle with salt and pepper, then pick up the dough on the right and unfold it, then fold the unfolded dough back to two-thirds, repeat several times, oil the edge and twist it into a spiral cake blank.

4. Put oil in the baking tray, put in the cake blank and bake in the oven for 20 minutes.

■ Features: Golden color, crisp and salty.

Second, the golden thread oil tower (won the title of "Chinese famous snack")

The allusion to the golden thread oil tower in the Tang Dynasty belongs to steamed cake, also known as "oil collapse", which was good at by a female chef in the home of Duan Wenchang, the prime minister of the Tang Dynasty, and later spread among the people. The golden thread oil tower, which has been carefully improved by the chef, pays more attention to dough mixing, shredding and disc-shaped besides adding proper amount of pig's plate oil and seasoning.

Production skills:

1, special flour and water are added to make soft dough, which is slightly sticky.

2. Mix pig suet with spiced powder and refined salt to make suet.

3. Roll the dough into squares, coat it with oil sludge, smooth it, roll it into 3-minute thick pieces, cut it into filaments along the length, stretch it on the index finger and middle finger by hand, and roll it into a round tower to form an oil tower blank.

4. After common flour and dough are rolled into two pieces, one piece is spread on the steamer, the oil tower blank is placed on it, and the other piece is covered on the oil tower blank and steamed in the steamer.

5. When coming out of the cage, take the bottom piece, put every two oil towers together, gently pat and shake it with your hands until it is fluffy, and put it in the plate. Eat with garlic.

■ Features: Soft and moist, oily but not greasy.

3. Bubble cake (won the title of "Golden Top Award" and "Chinese Famous Snack")

This paper introduces that the foam oil cake evolved from the famous "oil bath cake" in the Tang Dynasty "Shaowei Banquet". After the oil cake comes out of the pot, its color is milky white and its surface is thick, just like gauze and cicada wings. This is really great. Because every oil cake is like a pile of bubbles, it is named "bubble oil cake"

Production skills:

1, steamed in a flour cage. Mix boiled water with big oil, add flour, put it on the table to cool, then mix it with cold boiled water several times and knead it into hot dough.

2. Wrap the bean paste into the dough.

3. When the oil in the pot is heated to 40%, add the oil cake, turn it over in time, push it to the side of the pot and fry for a while.

■ Features: milky white in color, soft and crisp, which melts at the entrance.

4. Huang Gui persimmon cake (won the title of "Chinese famous snack")

Allusions Huang Gui persimmon cake, also known as fire crystal persimmon cake. According to legend, after Li Zicheng established Dashun regime in Xi 'an in 1644, he immediately led troops to Beijing. At that time, it was a disaster year. The people in Lintong mixed flour with locally produced fire crystal persimmons and baked them into persimmons to satisfy their hunger. Later, through the continuous improvement of the chefs in Xi 'an Restaurant, it was handed down and developed into the present Huang Gui persimmon cake.

Production skills:

1. Take persimmon, peel it, and filter it with reed net to make persimmon pulp.

2. Persimmon pulp and flour are kneaded into soft dough.

3. Take a piece of persimmon flour (25g), flatten it, wrap it with bean paste and cinnamon, seal it, and press it into a round cake.

4. Heat the oil to 60% heat in the pot, add the cake blank and turn it back and forth until both sides turn brown.

■ Features: brownish yellow, sweet persimmon noodles, fragrant yellow cinnamon.

Five, jujube paste (won the title of "China famous snacks")

Jujube paste was introduced, and jujube in Dali County, Shaanxi Province was selected as the main raw material. This kind of jujube is oval, with thin skin, crisp meat and sweet juice. The jujube paste cooked with this kind of jujube is red and sweet, smooth and delicious, and has the effect of nourishing yin and strengthening yang, which is especially popular with the elderly and children.

Production skills:

1. Wash jujube, put it in a pot, add water 1000g, and steam it in a cage for 3 hours.

2. Take out the jujube and let it cool, then filter out the jujube juice with reeds to remove the peel and stone.

3. Put the wok on the fire, add jujube paste, water and sugar to boil.

■ Features: brownish red, sweet and sour, smooth and fragrant.

Six, shepherd's purse spring rolls

Spring rolls evolved from the "spring plate" in Tang Dynasty and the "spring cake" in Song Dynasty. In the past, after beginning of spring, the shepherd's purse spring rolls in Xi 'an Hotel were very popular with customers. Now the improved spring rolls can be eaten not only in spring, but also in other seasons according to the fillings in Bao Butong in different seasons.

Production skills:

1. Add salt and water to the flour, stir it into a paste, then put the pan on the fire, pour in the batter, spread a round pancake, and you can make spring rolls.

2. Add oil to the wok, pour shredded chicken and shepherd's purse, add salt, soy sauce and monosodium glutamate, and stir-fry until cooked.

3. Put the stuffing on the skin, wrap it into strips and stick it with egg liquid.

4. Add oil to the pot and heat it to 70%. Add spring rolls and fry until the skin is crisp and yellow. Take them out.

■ Features: golden color, crisp skin and fresh stuffing.

Seven, chopped green onion meat pie (won the "Golden Summit Award")

Production skills:

1, 500 grams of flour is mixed with alkaline water to make flour wadding, then water is added to knead it into soft dough, and the remaining flour and rapeseed oil are evenly stirred to make crispy noodles.

2. Knead the dough into strips of pulling agent, then knead the agent into strips, put a layer of oil on it and fold it back.

3. Chop the meat, add pepper powder and salt and mix into meat stuffing.

4. Flattening agent: "Slice the stuffing, put it on the flat end of the dough, put chopped green onion on the stuffing, sprinkle a little pepper and salt, then wrap the stuffing, put a layer of pastry on the other end, pick up one end of the stuffing in your right hand, roll it while pressing it, then twist it into a spiral shape and press it into a cake blank.

5. Bake the cake blank in the oven for 25 minutes until both sides are golden.

■ Features: golden color, crisp skin and much stuffing.

Eight, big meat pot stickers (won the "Golden Top Award")

Production skills:

1. Filling: Chop the meat into a pot, add salt, soy sauce, sweet noodle sauce, ginger rice and sesame oil, and stir well. When the seasoning is immersed in the meat stuffing, pour in the chopped leeks and stir well.

2, dough: 2000 grams of flour and water into a dough, knead it into strips, pull 20 grams of flour agent, roll it into dough, wrap it in stuffing, and knead it into steamed dumplings (squeezed in the middle, leaking holes at both ends).

3. Branding: (1) Rub a layer of oil in the pot, arrange the pot stickers in order, heat the pot on the fire, pour half a bowl of hot water around the pot, cover the pot, brand it for 2 minutes, then pour a little hot water, and uncover it after 2 minutes; (2) Pour a little oil into the gap around the pot stickers, stew for about 2 minutes, then move the position with a spatula, adjust the fire color, stew for about 5 minutes, then turn it over and put the plate with the bottom face up.

■ Features: The dough is soft, crisp at the bottom, yellow in color and delicious.

Nine, steamed vegetarian steamed dumplings

Production skills:

1, half of purple orchid pollen is boiled in soup, half is added with cold water, and mixed and kneaded into semi-cooked dough.

2. Cook the vegetables, drain and chop them, fry the eggs and chop them, fry the dried bean curd until golden brown, chop the mushrooms and scallops with water, put them in a pot, add seasonings and mix well to make stuffing.

3. Add the dough, roll the stuffing, and steam in a cage for 10 minute.

■ Features: See the stuffing through the skin, with green in white, fragrant in salty, light and refreshing.

Ten, meat minced noodles

Production skills:

1, diced meat, potatoes, carrots, shredded fungus.

2. Add oil to the pan, stir-fry diced meat to give a fragrance, stir-fry diced onions, ginger, carrots and potatoes, and then stew with cooking wine, salt, soy sauce, monosodium glutamate and fresh soup.

3. Boil the noodles in a boiling pot, scoop them into a bowl and pour the scorpions on them.

■ Features: Noodle somersaults, with a fragrant smell.