Laotongjia mutton breast

Xi Anzhipo old boys's preserved mutton has a history of more than 300 years. It is made of mutton with bones as raw material, supplemented by mirabilite, cinnamon, star anise, pepper, tsaoko, fennel and Qinghai salt, and refined by cured meat, cook the meat and braised pork. The color is rosy, the meat is crisp and rotten, the fat is distinct, the oil is not greasy, and the taste is delicious. For more than 300 years, it has been welcomed by people with its unique flavor.

"Jia Yongxin" preserved beef and mutton)

It has a history of 100 years. Qinchuan Yellow Cattle and Qin Long Big-tailed Sheep were selected as meat sources. With the above seasonings, pigments, preservatives and chemical additives were not used, and modern science and technology were combined to keep fresh for 180 days. "Jiayongxin" brand vacuum fresh-keeping pigment-free beef and mutton breast series products, with its unique local flavor and special processing technology, make its pickled beef and mutton ruddy in color, fragrant, soft and waxy, smooth but not rotten, mellow and rich, and melt in the mouth. Known as "fat meat tastes not greasy, and lean meat tastes oily without residue". It also solves the problem that beef and mutton can only be cooked and eaten, but can't be taken out, which is a must for Xi' an ancient city.

Xi an fan Ji lazhi meat

Xi An Fanji bacon has a long history, and its production method is said to have started in Korea during the Warring States period, and then spread to Thailand, and it has become a famous flavor dish. Fan Ji bacon, with fine ingredients, complete seasonings, excellent cooking, fine production, rosy color, tender, soft and mellow meat, will not change with age. It is praised as "fat meat is not greasy, lean meat is full of oil and no residue, and meat will rot without teeth and have a long aftertaste". When it is used, it is usually eaten together with the freshly baked "tiger-backed iron circle and chrysanthemum core", which is deeply loved by the majority of diners. Fan Ji Bacon 1989 was awarded the title of "Jinding Award" by the former Ministry of Commerce for quality products in catering industry; 1999 was awarded the title of "Shaanxi Famous Snack" by Shaanxi Provincial Department of Commerce and Shaanxi Cuisine Association; In 2000, it was awarded the title of "China Famous Point" by the Ministry of Internal Trade; In 2000, it was awarded the title of "Chinese famous snack" by China Cuisine Association; In 200 1 year, Fan Ji preserved meat shop was awarded the title of "China Time-honored Brand" by the Ministry of Internal Trade.

Lintong Huojing persimmon

Fire crystal persimmon, Lintong, is the best persimmon. "Fire Crystal" is named for its red color and crystal clear. It is also called "fire scene", because it is soft after maturity and the skin is red. When it matures in late autumn, it is covered with branches, and the whole persimmon forest is gorgeous as fire. The fruit of Huojing persimmon is oblate, small red in color, crystal clear, thin and seedless, with rich and sweet flesh, delicate and smooth skin, deep red flesh and sweet and delicious fruit. It tastes cool, sweet and refreshing, sweet but not greasy, with excellent taste and easy peeling. Huojing persimmon can also be processed into persimmon leaf tea and persimmon.

Datura Gashua

According to legend, pomegranate was introduced to China when Zhang Qian was in the Western Han Dynasty. Pomegranate is a good fruit. Pomegranate is chosen as the flower of Xi 'an because of its bright red color and pleasant fragrance. Lintong has a long history of planting pomegranate. Pomegranate is divided into sour and sweet. The sour fruit juice has thin skin and seed fertilizer, and can be stored for a long time. Sweet type tastes sweet and has the reputation of "rock sugar pomegranate". Whether it is sour or sweet, Lintong pomegranate is red and big, with thin skin and full seeds, bright color and delicious taste.

Demaogong Crystal Pancakes

Eight-Nation Alliance, the crystal cake of Demao Palace, captured Beijing at the end of Guangxu in Qing Dynasty, and Empress Dowager Cixi took refuge in xi 'an. She stopped at Guangji Street and tasted the crystal cake produced by Demao Palace, which was greatly appreciated. After that, Demao Palace was the icing on the cake, and its name and price doubled. Since 130, the people of Demao Palace have been doing business according to the meaning of the four words "Demao Palace", which has made Demao Palace more and more famous, and the reputation of Demao Palace crystal cakes is getting higher and higher. Demaogong crystal cake is a famous flavor food in the ancient city of Xi, which is named after the crystal clear filling. It is the representative of Qin-style cakes. Crystal cake originated in Xiacuo County in Song Dynasty, and was once as famous as bird's nest, tremella and Jinhua ham. Crystal cake is the most authentic and famous cake produced by Xi 'an Mao CCBA. Its finished product is small and exquisite, crispy and full of stuffing, moist and palatable, structured, oily but not greasy, sweet in sugar, and its rich fragrance of roses and orange cakes makes people want to eat it in one bite. The crystal cake is golden in color and white all around. They are known as "the drums with silver bands on the golden bottom and the center with red seals" and are called "the first in Qin Dynasty".

Xifeng liquor

Xifeng liquor is produced in Fengxiang County. Fengxiang is located in the west of Guanzhong, so it is called xifeng liquor. According to historical records, in the Tang Dynasty, xifeng liquor had the reputation of "sweet and mellow wine". Locals often say "East Lake willow, Liulin wine". Xifeng liquor uses well water from Liulin Town, and the water quality is mellow and sweet. The raw material for brewing wine is sorghum produced nearby, and 60% barley and 40% peas are used to make koji. In brewing, xifeng liquor is rich in protein, vitamins, sugars and minerals, and has medicinal functions such as invigorating qi and blood and moistening lung, so it is a favorite product. Xifeng liquor has a history of more than 2,600 years. As early as the Tang Dynasty, it was listed as a treasure, and it is one of the eight famous wines in China. Now it is exported at home and abroad.

Xi an Huang GUI thick wine

Huang Gui thick wine is an ancient and precious drink in Xi. Strong liquor is named for its milky viscous liquid. It is a kind of raw juice wine made from glutinous rice through cooking and koji fermentation. Osmanthus fragrans added to the wine is "Huang Gui thick wine". People who are not good at drinking can also drink Huangguinong wine. Huang Gui thick wine is characterized by thick juice, mellow, sweet and delicious, and has the functions of quenching thirst, moistening lung, relaxing muscles and tendons, promoting blood circulation, strengthening spleen and appetizing. Huang Gui thick wine has a long history. During the prosperous Tang Dynasty, both officials and people drank it. According to legend, Li Baixi, a poet who likes drinking in the Tang Dynasty, drank strong wine, and Du Fu described it as "100 poems of Li Bai fighting for wine". The alcohol content of strong liquor is low, about 10 degrees, so Li Bai dares to drink to his heart's content. Party and state leaders, such as Peng, Guo Moruo, love to drink thick wine and use it to entertain and entertain guests and friends at home and abroad many times. Guo Moruo once praised it as "not like wine, but better than wine". Nowadays, Xi Huang Gui thick wine has become a must-have drink on Xi people's dinner table on holidays.

Convenience Niu mutton and bread pieces in soup

Beef and mutton paomo is the most distinctive and influential food in Xi. It is characterized by heavy ingredients, thick carrion soup, attractive aroma and endless aftertaste after eating, which has the function of warming the stomach. It was called "mutton soup" in ancient times. In the Song Dynasty, Su Shi wrote a poem "There is bear wax in the dragon, and Qin only cooks mutton soup". The cooking technology of mutton bread in soup is very strict, and the technology in cook the meat is also very particular. The production method is as follows: first, clean the high-quality beef and mutton, add seasonings such as onion, ginger, pepper, star anise, fennel, cinnamon, etc. when cooking, and cook until it is rotten, and the soup is reserved. Steamed bread is a kind of scone made of white flour. When eating, break it into pieces the size of soybeans and put it in a bowl. Then the chef put a certain amount of cooked meat and original soup in the bowl, and made it with a single spoon of Chinese cabbage powder, cooking wine, vermicelli, salt, monosodium glutamate and other seasonings. The way to eat beef and mutton buns is also very unique. There is mutton stew, which means that customers eat and soak themselves, and there are also dry soups, which means that the soup completely penetrates into the buns. After eating steamed bread and meat, the soup in the bowl is also finished. Another way of eating is called "Water Besieging the City", which is to boil a wide soup, and put the cooked steamed bread and meat in the middle of the bowl, surrounded by soup. This way, the broth is fresh, the meat is rotten and fragrant, and the steamed bread is tough and delicious. If served with hot sauce, sugar and garlic, it will have a special taste. It is a rare high-grade tonic. There are many mutton paomo shops in Xi 'an, the most famous of which are the century-old "Laosunjia" and "Tongshengxiang". Now, in order to meet the needs of local people or foreign tourists to give gifts to relatives and friends, Lao Sunjia has integrated modern food processing technology on the basis of traditional crafts. On the premise of absolutely ensuring quality, flavor and characteristics,

After years of research and development, Laosunjia Restaurant has introduced a variety of convenient beef and mutton buns (in bags, bowls and boxes) with pure taste and exquisite packaging. These products are easy to carry and eat, meet the needs of people in the mainland, other places and even abroad, and win a good reputation.

Slim pepper

Fresh dried Qin pepper, Hancheng Dahongpao and Fengxian Dahongpao pepper are all famous. Qin pepper, known as the "king of peppers", is the main export commodity in Shaanxi and sells well in the international market. Xi 'an pepper is thin and long, deep red and shiny, spicy and fragrant, easy to dry and storable, and is known as the "king of spicy". At the same time, it contains more vitamin C, capsaicin, capsaicin, protein, fat, phosphorus, iron and other ingredients. It can adjust taste, stimulate appetite and help digestion. Dahongpao Zanthoxylum bungeanum is a famous product in Fengxian County. It is big, colorful, rich in flavor, thick in meat, red outside and yellow inside, with small petals on the fruit stalk, which looks like ears. This is the biggest difference between pepper and pepper in other places. It is not only a high-quality condiment, but also an important Chinese medicine. Used as seasoning to make meat and vegetables delicious, and has the function of removing fishy smell and sterilizing. Used in traditional Chinese medicine, it has the effect of warming the middle warmer, dispelling cold and relieving pain. Fengxian has a long history of planting peppers, unique geographical environment and excellent internal quality of peppers. Known by experts as "the king of peppers", it is a famous product in Fengxian. Feng Jiao, also known as "Dahongpao", is famous for its bright red color, large grain, thick meat, long ears and strong hemp fragrance.

Kiwifruit in Qinling Mountains

Actinidia chinensis is a unique vine fruit in China. Because of its pear-shaped peach color, macaques like to eat, so it is named "Kiwi" (Li Shizhen's Compendium of Materia Medica), which has been cultivated in China for two or three thousand years. The annual output of Shaanxi province ranks first in the country. Kiwifruit is a kind of high-grade fruit with rich nutrition and is known as the king of fruit. China kiwifruit tastes sweet and sour, and is rich in vitamin C, amino acids and various minerals. In addition to eating, it also has the effect of nourishing and strengthening the body, and enjoys the reputation of "the world's precious fruit". Qinba Mountain area in Shaanxi Province is the main producing area of kiwifruit, with the annual output ranking first in China. Kiwifruit is oval, as small as walnut, as big as goose egg, with brownish green skin, green flesh, sweet and sour fragrance and high nutritional value. It can be eaten as fresh fruit, and can also be processed into drinks and jams such as fruit juice and fruit wine. This series of gooseberry products are very popular in the international market.

Preserved kiwi fruit

Kiwifruit is rich in 17 amino acids, and contains many trace elements and vitamins. Because of its highest vc content and rich nutrition, it is known as the king of fruits. Preserved kiwi fruit is made by scientific processing, which is sweet and sour, delicious, retains all the nutrition, color and fragrance of fresh kiwi fruit, and tastes crisp. Preserved kiwifruit has the characteristics of convenient carrying and long shelf life, and is very popular among consumers in today's food industry, especially suitable for patients with heart disease, hypertension and stomach disease. At the same time, it is also the best snack for children with partial eclipse and dieters, and it is also a necessary food for gifts, travel and leisure. The birth of preserved kiwifruit is a powerful challenge to other popular leisure convenience foods. At present, Russian, Singaporean, Japanese, European, Taiwan Province, Hongkong and other markets have huge sales, and the domestic market also has potential.

Qiongguotang

Qiongguo soup is a local specialty and has the reputation of Sanqin. Since the Ming and Qing Dynasties, it has been a tribute of the imperial court for hundreds of years. Qiongguo Soup is distilled from high-quality well water in this ancient town and high-quality millet, stirred and fermented with barley malt pulp, boiled into paste in an iron pot, taken out and cooled, and then repeatedly twisted in steam to turn the sugar color from yellow to white like Qiong. Then layered with fried white sesame seeds and dried tangerine peel, placed in a porcelain jar for hot stewing, and finally mixed. Because of its crisp and sweet taste, delicious taste and exquisite seasoning, it has always been a traditional folk health treasure for promoting digestion, moistening the lungs, strengthening the spleen and tonifying the kidney. Because it is neither hot nor wet, it is only suitable for small batch production in cold weather, so it has become a rare natural green food supplement and excellent gift for relatives and friends in traditional festivals and winter. It is also one of the local specialties that Chinese and foreign tourists buy and taste.

Shaanxi chestnut

Sun Si, a medical scientist in the Tang Dynasty, said, "Chestnuts are the fruit of kidney, and kidney disease should be eaten.". Tang Shiyun said: "When you are old, your back and legs will hurt, and Shan Weng will revive the old side." . Chestnut contains starch, fat, protein, vitamins and other nutrients. Among them, amylose in starch is far from rice and wheat, especially glucoside 3, which has obvious effects of invigorating stomach and kidney and is an ideal tonic for the elderly and children. Zhen 'an County, Shaanxi Province is located in the northern edge of the subtropical zone and in the Qinling Mountains, with diverse landforms, fertile soil, mild climate, abundant rainfall, moderate light and heat, and long frost-free period. Compared with the biological characteristics of chestnut, it is one of the most suitable producing areas in its distribution range. Zhenan chestnut ranks first in the country and enjoys a good reputation at home and abroad.

Red dates in northern Shaanxi

Jujube is a famous product in northern Shaanxi. The soil quality in northern Shaanxi is unique, and natural conditions such as light, temperature and rainfall are suitable. The red dates produced are big in fruit, thick in meat, red in color and sweet in taste. Jujube is rich in nutrition and contains a variety of vitamins and minerals. It can not only be eaten, but also used as medicine, and is deeply loved by people.

Codonopsis Shaanxi

Shaanxi Codonopsis pilosula, commonly known as the "Western Party", is famous for its thick roots, texture and sweet taste. Codonopsis pilosula is an excellent tonic, which can promote fluid production, activate internal injuries and strengthen the spleen and stomach, and is especially effective in treating women's bloody collapse. Location: Hanzhong, Ankang, Shangluo and other places in southern Shaanxi. It is a popular Chinese medicine tonic and export product.

Shaanxi green tea

Shaanxi green tea, collectively known as "Shaanxi Green", has a long cultivation history. It is mainly produced in dozens of counties such as Ziyang, Ankang, Gao Lan, Pingli and Xixiang in the south of Shaanxi, and is one of the main tea producing areas in China. Shaanxi green is made of fresh and tender tea leaves that have just been picked, and refined by rolling, rolling, baking, screening and other processes. Therefore, the tea is tender in meat, rich in aromatic oil, even in strips, green in color, clear in water, fresh and mellow in mouth and sweet in aftertaste. Ziyang Gu Huan Maojian Tea, Baijiahe Garden Fried Green Tea, Pingli Sanliya Fried Green Tea, Gaogang Longanzhai Fried Green Tea and Xixiang Woods Fresh Tea are famous for their fine processing and unique flavor, especially Ziyang selenium-enriched tea, which is famous for its various medicinal effects.

Shangluo walnut

Shangluo area is a famous hometown of walnuts, and its annual output ranks first in the country. Walnuts are nutritious and contain more fat and protein. It also contains minerals such as iron, magnesium, calcium and manganese, as well as various vitamins such as coriander and thiamine. Walnuts have a special nourishing effect on the brain.

tall gastrodia

Gastrodia elata is mainly produced in Qinba Mountain area in southern Shaanxi, with the highest yield in Hanzhong, Ankang and Shangluo, ranking first in the country. Gastrodia elata can be used as medicine or as a precious dish.

Elbow

The elbow with handle originated in the middle of Ming Dynasty. It is said that during the Hongzhi period of the Ming Dynasty, the same magistrate took bribes and perverted the law, and the people complained bitterly. When Zheng Shi, the governor of Shaanxi Province, visited the same state, Li Yushan, the chef, took a plate, covered the pig's elbow bone and put the elbow meat on it, which meant eating up the meat and absorbing the bone marrow. When Zheng Shi learned the truth, he severely punished the evil officials. Zheng Shi made a special trip to Li Yushan. When asked about the name of this dish, Li replied, "Bring an elbow", hence the name, because the leg bone of a pig is like a joint. Since then, this dish has spread all over the world and has been improved by chefs of various generations. Features: Steamed from the front elbow of boneless pig. The finished dish is purple in color, complete in elbow shape, crisp, tender and mellow, and full of fresh fragrance. Technology: Wash the boneless elbow, cook it in a pot until it is cooked, take it out, spread it with soy sauce, put it in a steaming basin, add refined salt, cooking wine, onion, ginger, garlic and spice packets, steam it in a cage for about 3 hours, take it out, pick up the spice packets and seasoning residue, and buckle it into a large plate.

Fengxiang preserved donkey leg, front meat, preserved donkey meat.

Frozen donkey leg is a famous specialty in Fengxiang county's traditional meat food. According to legend, there was a Su Mingshiwa in the late Qing Dynasty, and the frozen donkey legs made at that time were very distinctive. It was he who passed on the production technology of "frozen donkey legs" to future generations. Su, Han nationality, a native of Fengxiang, Dongguan, was born in the early years of Tongzhi in the Qing Dynasty and died in the eighteenth year of the Republic of China at the age of sixty. My family was poor when I was a child. As an adult, I made a living by slaughtering. He gave birth to an only son after marriage, but rarely died. Unfortunately, I lost my wife in middle age. After the birth of the only child, the "second string" paper mill people changed their real name to chicken, inherited their ancestral business to kill pigs, and the chicken changed to quadruplets, still from their ancestral business. Su's life was dominated by residual cattle and donkeys, and he pickled "preserved donkey legs" every winter. Because it is made exclusively by Su, and the technology is unique, the output is not much, and it is rare in the market, so it is expensive and rarely used by ordinary people. Most of them are precious gifts that officials, gentry, everyone and rich people pay tribute to their superiors and give to their relatives and friends during the Spring Festival or Lantern Festival. Sula donkey legs are exquisite in craftsmanship, rosy in color and delicious in taste. Especially "Qian Qian Meat" (the vulva shin of donkey) is unique. It is not only a refreshing and delicious dish, but also has the function of strengthening yang and tonifying kidney, and is quite famous in Guanzhong. Later, Du Hai of Nanhao, Wang Senlin of Tiegou and Lu Tang worked one after another. In the process of continuous improvement and perfection, the leg of wax donkey is famous all over the world.

Fengxiang preserved donkey meat has the functions of invigorating qi and blood and benefiting viscera. For people who are tired all the year round, have not recovered from a long illness, lack of qi and blood, shortness of breath and loss of appetite, it is a good food therapy. Therefore, there is a folk proverb "Dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich in China's famous "Guanzhong Donkey". Fengxiang preserved donkey meat is refined from donkey leg meat. The color is rosy, the texture is delicate, crisp and delicious, and the five flavors are all available. Since the Xianfeng period of the Qing Dynasty, it has been welcomed by various places.

Red bean in northern Shaanxi

Red beans in northern Shaanxi are also called red beans and red beans. Is one of the traditional export commodities, exported to Europe, Southeast Asia and other places. Red adzuki bean in northern Shaanxi has bright red color and uniform skin, which is an ideal raw material for making all kinds of sweets and cakes. At the same time, it also has medicinal value, which can detoxify and expel pus, induce diuresis and reduce swelling, clear heat and promote diuresis, strengthen spleen and stop diarrhea, and is deeply loved by consumers.

Polygonum cuspidatum flower sugar

Polygonum cuspidatum flower candy is a traditional precious food in Sanyuan County. Polygonum multiflorum Thunb, formerly known as "Liao (Guanzhong dialect, meaning" good ") flower sugar", has a production history of more than 400 years. It is said that during the Qing Dynasty, Empress Dowager Cixi came to xi 'an with Emperor Guangxu and praised local officials for offering her flowers and candy. When she saw that the shape of sugar was very similar to the Polygonum flowers she had seen on the grassland, she said cheerfully. Later, people chose the homonym of "Polygonum" and changed it to Polygonum multiflorum Thunb. Polygonum candy is made of glutinous rice as the main raw material, with soybeans, sugar, caramel, sesame and so on. After more than 20 processes, it has been carefully produced. Polygonum cuspidatum candy is a round drumstick, which is generally light. The golden skin is evenly wrapped with sesame seeds and sugar, and the inside is a white honeycomb candy center, which has a unique flavor.

Gan Guo Xi an kui

Guo kui is a giant pancake, with a thickness of five or six centimeters and a diameter of about 60 centimeters, much like a pot cover. It is said that the origin of Guo Kun is related to the construction of Ganling. When the project is in an emergency, officials urge it badly, and craftsmen and soldiers are often punished for delaying the progress of the project because of eating. A soldier used his quick wits to put the dough in his helmet and put it in the fire. Bake it into pie. People saw it and followed suit. Since then. The scene in Zhu Ling is full of fragrance. After the director tasted this kind of steamed bread, he sent someone to Beijing. Therefore, in the Tang Dynasty, Guo Kun's steamed buns were presented every year. Because this is steamed bread cooked with a helmet and a pot, it is called helmet pot steamed stuffed bun. This method of cooking steamed bread gradually spread among the people. Due to the continuous improvement of the production methods of working people in past dynasties, the quality of Guokui steamed buns is getting better and better, and there are more and more styles. Now the Guo Kui Xiao Long Bao in Ganxian County has been baked and branded with two pieces of cigarettes in turn. After three turns and six turns, a Guo kui steamed bread with a round diameter of eight inches and a thickness of six centimeters was branded. Its characteristics are: thick skin, crisp outside and crisp inside, fragrant and delicious, chewy and long shelf life. Guo Kui is the best one in Ganzhou (now Ganxian) and is an authentic place of origin.

Glutinous rice wine

The most important thing of fermented grains is to make fermented grains. Jiangmi is soaked in a clear water tank, and the amount of water is the degree of rice flooding, 8 o'clock in summer and 12 o'clock in winter. When the rice is soft and the water is empty, steam it in a cage for half an hour and pour cold water repeatedly until the temperature drops below three degrees. When the rice heart is empty, mix it with wax powder, put it in a jar, pat it flat, and poke a hole about half an inch in diameter from top to bottom with a wooden stick. After that, cover the straw mat, put a straw ring around it, and serve it for three days and nights. There are many old sellers, with special stoves and special copper pots. Pulling the bellows, there is a sound, a head of dust, and the sound is selling. The visitor sat down on the bench in front of the stove and said, "A bowl of fermented grains, an egg". The seller drawled and repeated, "A bowl of fermented grains, an egg-!" Add a bowl of water to the copper pot, add saccharin, boil it three times and two times, put an egg on the edge of the pot into the pot, boil it again, float the foam, add cinnamon, and quickly pour it into the bowl. Want to ask about the characteristics? Sour, sweet and mellow, it can quench thirst, strengthen stomach and promote blood circulation.

Shitou cake

The authentic origin of stone cakes is Shaanxi, which is produced in pucheng county, Weibei, Shaanxi with pleasant scenery. This product is made by hand with local flour and unique barbecue technology. Because it is mellow and delicious, with a mellow aftertaste, it has a long fragrance in your mouth and endless aftertaste. There are a lot of legends and stories circulating in the fascinating Qiaoling Scenic Area in Pucheng County. When browsing in the scenic spot, you will find that the five pairs of stone horses here have no mouths. It is said that because the local specialty flour is mellow, nearby stone horses often come to villagers' houses to steal food and become horse essence. Later, the horse's mouth was pulled out by angry locals. Stone cake is the oldest teppanyaki food in China. Also known as stone, it was called stone cake in Tang Dynasty. Features: Storage-resistant, easy to carry, crisp and salty.

Persimmon vinegar

Persimmon vinegar is brewed with persimmon as the main raw material, supplemented by corn, wheat and other grains by modern high-tech biotechnology. Rich nutrition, mellow taste, pure vinegar taste and unique flavor. Persimmon vinegar is a natural beverage with unique taste and rich nutrition. Has the effects of preventing cancer, regulating lung, lowering blood pressure, clearing away heat, sterilizing, reducing weight, caring skin, softening blood vessels, and supplementing calcium and iodine.

Shanbei rice cake

North Shaanxi rice cakes, also known as fried cakes and wedding cakes. Yellow main cake, a rice cake with soft yellow rice as raw material. Soft yellow rice is ground into flour, then steamed and fried. It is refined by traditional techniques. It has high nutrition, contains many vitamins and amino acids, contains no preservatives, has golden color and soft and sweet taste, is a low-sugar food suitable for all ages, is a rare gift, and is also a traditional famous product that sells well in the market.

Babao jujube mirror cake

Babao jujube mirror cake is the latest dedication of Laomajia, one of Xi Muslim restless families. Adhering to the traditional baking technology of nearly a hundred years, combined with modern high-tech vacuum packaging technology, this delicious snack can go out of Xi 'an and be shared by more friends. "Southeast Asia" brand Babao honey scone is made of refined glutinous rice, candied dates, raisins, walnuts, peanuts, kidney beans, sugar and other natural food raw materials, which are slowly steamed for 24 hours, then sterilized at high temperature, preserved in vacuum and tested for quality. Xi 'an is very famous in the ancient city, so it was specially rated as "Xi's precious snack" by Xi Consumers Association. "Southeast Asia" brand Babao candied jujube sesame cake is rich in essential nutrients for human body, with unique flavor and sweet and soft taste, which is a good product for home travel. The best special food for friends and relatives.

Wuren camellia oleifera powder

This product is made of refined flour and plants such as China Thief, Sesame, Peanut and Walnut. Almond. Cashew kernel and various natural seasonings are techniques handed down from special frying and pumping. Wuren tea pollen has sweet and salty taste, is convenient and quick to make, has unique flavor and rich nutrition, and is suitable for all people to eat. It is an ideal breakfast food.

green bean cake

This product is a new type of snack food with mung bean as raw material, which combines modern advanced technology with traditional production methods. Its main characteristics are: pure color, light yellow, convenient to eat, long fragrance, good taste, rich nutrition, suitable for all ages and unique flavor. It is a good product for visiting relatives and friends and traveling. Welcome to taste.

Buckwheat lehe

Buckwheat has comprehensive nutrition, contains lysine, vitamins, selenium, zinc and other components, and contains unique rutin, which is the first food for diabetics and cardiovascular patients. "Compendium of Materia Medica" records: "buckwheat rice is sweet and non-toxic, and can be widely eaten in the stomach, benefiting qi and nourishing essence, and practicing the five internal organs. This product is made from refined flour extracted from high-quality buckwheat in Qinling area, through optimization, proportioning, high-temperature treatment, molding, aging and drying. Using the secret recipe of the world, it has the characteristics of bright color, rich buckwheat flavor, soft gluten and unique taste. It is a famous food in Shaanxi and a famous brand product in China food industry.

Yangxian Black Rice (No.:TC33)

Black rice looks like ordinary rice, and it has medicinal value besides eating. Yangxian black rice is a precious treasure. In the past, "it used to be a tribute, which was difficult for ordinary people to taste." Now it is exported to the international market.