Xi is the birthplace of China culture and food culture. Xi food culture has a long history and is profound. It is famous not only for snacks, but also for Shaanxi cuisine and xi cuisine. The top ten famous dishes in Xi 'an are famous for their strict selection of materials, exquisite production, unique flavor, long history and rich flavor, and have become the most representative varieties in Xi 'an. Today, the reservation secretary will take stock of the "Top Ten Famous Cuisine in Xi 'an" for everyone to see if they have eaten it. Gourd chicken, according to legend, came from the kitchen of Wei Li, the minister of rites in Tang Zongshi. Select a tender hen born that year and fry it after primary processing. This dish looks like a gourd, hence its name. This dish is golden in color, crispy and tender. The most commendable thing is that chopsticks can be separated at a touch, and the food is extremely mellow and delicious. From 65438 to 0998, the gourd chicken produced by Xi 'an Restaurant won the "Golden Top Award" at the first national food quality product selection meeting. According to legend, the stewed tremella with Lycium barbarum was made by adding Lycium barbarum on the basis of the stewed tremella initiated by Du Ruhui in the early Tang Dynasty after he seized power, implying that a gentleman should not only be innocent, but also be bloody. This dish is red and white, sweet and delicious. It's a precious soup at banquets, and it's a good tonic for all ages in Xian Yi. Chicken rice sea cucumber is made by Shaanxi chef on the basis of scallion fried sea cucumber. High-quality sea cucumber and chicken breast are selected and steamed. Chicken is tender and delicious, with sea cucumber, which increases the flavor of sea cucumber and makes the dishes black and white, which is very pleasing to the eye. It can be said that it is a unique creation of Shaanxi chefs. The crispy taste of dried mushrooms and peach kernels reached Wu Zetian in the early Tang Dynasty. At that time, a public security chef cooked a dish with pork belly and duck gizzards, which was called "Great Twin Cities", alluding to Zuo Cheng Zhou Xing, a cruel official of the dynasty, and Zhong Cheng, an imperial envoy. This dish was improved and finalized by the chef of Xi 'an Restaurant. After the dish is served, the white belly kernel, jujube-red duck gizzard, plum-shaped mushroom and peach kernel are among the accessories, which compete with each other like flowers, making the food taste fresh and refreshing, and the belly gizzard is crisp and tender. Fish in milk soup pot evolved on the basis of "milk-brewed fish" in police restaurant in Tang Dynasty. Milk soup is a kind of "milk soup" which simmers chicken, duck, stomach and bones into the same juice color as milk. Fish is made of live carp, slaughtered and washed, then put into a pot and added with milk soup. Serve, light the white wine under the pot, and a green flame appears around the pot, which is very distinctive. This dish has tender fish, fresh soup and rich juice, and is delicious in winter. Brewing money and Nostoc flagelliforme began in the Tang Dynasty. According to legend, Wang Yuanbao, a businessman in Tang Dynasty, was addicted to Nostoc flagelliforme. Later, Wang became the richest man in Chang 'an, and businessmen in the city followed suit and all ate Nostoc flagelliforme in order to "get rich". Until the Republic of China, the first dish of merchants' banquet was specially used to brew money and deliver food. This dish is made of Nostoc flagelliforme and chicken breast. Cut into discs shaped like ancient coins, so it is called "money". This vegetable soup is crystal clear, tender, crisp and soft, and delicious. According to legend, three-skin silk came from the mid-Tang Dynasty. At that time, Wang Xu, Song Li and Li Quanjiao, the imperial adviser in the temple, were greedy for law and discipline. Angry, a chef surnamed Pin in West Chang 'an used shredded pork skin, black-bone chicken skin and jellyfish skin as side dishes, which was called "peeling leopard skin". In recent years, Xi 'an Restaurant has improved and shaped its dishes on the basis of traditional cooking methods. Three lines stand in three piles, with distinct colors, such as bonsai, with different tastes, fresh, crisp, tough and refreshing. Crystal lotus seed cake is made of lotus seeds as the main raw material, kneaded into dough with flour, and wrapped with raw board oil particles, walnuts and so on. Make crystal stuffing and fry it. The dish is golden in color, crisp in skin and soft in filling, transparent in soup color, sweet and delicious. Braised shredded squid was created by the chef of Mingdeting Hotel in Sanyuan County, Shaanxi Province in the early Republic of China. This dish is extremely time-consuming, and it needs to be simmered with small fire for one day and one night. At that time, this dish had to be booked two days in advance. Both Yu Youren and Li Yimang spoke highly of this dish. Warm-mixed tenderloin was made by Cao Bingjun, the chef of the late An Restaurant, and was inspired by the "white kidney with wine and vinegar" in the Tang Dynasty jade food batch. It is one of the representative works of warm mixed vegetables. In the fifties, in a restaurant in Xi, the diners in the ancient city were dumped. Its characteristics are crisp and tender waist silk, refreshing and palatable, spicy and fragrant, and full of local flavor.