Xi Shi Tongue: In Xi Shi's hometown, there is a snack called Xi Shi Tongue. The pastry chef makes glutinous rice flour into water milling powder by hanging, and then takes glutinous rice flour as stuffing, which is filled with more than ten kinds of fruit materials, such as jujube paste, walnut kernel, osmanthus fragrans, green plum, etc., and puts them into a tongue-shaped mold for pressing and forming, which can be boiled, fried or soup. This kind of dim sum is characterized by a bright moon in the sky, sweet and refreshing. This meal, as well as soup made of seafood, shellfish, tooth clams or sand clams, has also been given the reputation of "Xishi Tongue". It is said that when Tang Xuanzong traveled to Laoshan Mountain in the East, the chef made this soup for him, and Tang Xuanzong exclaimed many times after eating it. This dish is delicious. This soup is greasy, smooth and delicious, and is known as "the freshest in the world".

Deep-Fried Chicken with Chili Pepper

Princess Chicken: This is a Sichuan dish made by a famous Shanghai chef. It takes fat and tender hens as the main material and wine as the seasoning. After cooking, the wine is rich in fragrance and delicious, which means "princess chicken" Xi 'an also has a kind of "princess chicken". Dumplings are stuffed with chicken breast, chopped green onion, cooking wine, mushrooms and so on. It looks like full ears of wheat, thin skin and tender stuffing, delicious but not greasy.

The story of losing heart and tofu

The story of diusim tofu: also known as "loach drilling tofu" Compared with Dong Zhuo, a slippery loach, the loach was so anxious that it had nowhere to hide in the hot soup and got into the cold tofu that it could not escape the fate of being cooked. The story of Diexin in Yunxian County, Rainbow, skillfully uses the honey trap. This dish of tofu is white, delicious and spicy, and the soup is greasy and fragrant. There is also a kind of "story of Diusim Tangyuan" among folk snacks. Legend has it that Wang Yun had people add ginger and pepper to ordinary dumplings. Dong Zhuo ate this white and attractive, spicy and refreshing, mellow and pleasant jiaozi. His mind was swollen and he was sweating like a pig. He felt as drunk as a fiddler and was killed by Lu Bu.

Photo: Zhaojun Duck

Zhaojun Duck: Legend has it that Wang Zhaojun, who was born in Chu State, was not used to pasta after leaving the fortress, so the chef soaked vermicelli and oil gluten together and cooked it with duck soup, which was very suitable for Zhaojun. Later, people cooked dishes with vermicelli, gluten and fat duck, which is called "Zhaojun Duck" and has been passed down to this day. In the northwest, there is also a popular "Zhaojun skin" named after Wang Zhaojun, which is a kind of stuffed skin that people eat every day in summer. Its practice is to separate flour into starch and gluten, make noodles with starch, slice gluten and eat them together, supplemented by spicy seasoning. It tastes hot and sour, refreshing, flexible and delicious.