Duck tenderloin soup, also called stewed tenderloin, is made by cutting fresh tenderloin into small pieces vertically and then horizontally, putting it in a bowl and blending it with egg white. After the wok is heated, add the clear oil. Before smoking, add a little starch paste to the prepared meat and put it into the pot, stir-fry the wok constantly and heat it, that is, "hot pot cool oil". When the meat slices slowly expand and slightly change color, they can be cooked. Take out the remaining oil and put it in a bowl. Boil a proper amount of white soup in a pot. Add salt, Jiang Mo and onion slices, put them in a bowl, and add a little sesame oil to make sliced duck soup, which is delicious.

In the 26th year of Guangxu reign (1900), the Boxer Rebellion rose, which dealt a heavy blow to the colonial plunder of imperialist powers in China. In the name of protecting the embassy, the delegations from Britain, the United States, Germany, France, Russia, Japan, Italy and Austria, led by British Admiral Seymour, invaded Beijing on August 14 and set fire to Yuanmingyuan, committing unforgivable crimes. Empress Dowager Cixi, who was corrupt and incompetent and listened to politics, fled to xi 'an with Emperor Guangxu on the 15th.

When passing through Tongguan, officials from the Fourth Yamen dispatched 100 wooden boats to please the Queen Mother and the Emperor and set up a pontoon bridge. The bow and stern are covered with yellow satin, with wooden boards in the middle and red felt on the surface. Officials and people from all walks of life knelt down to meet the coachman with great momentum. Cixi and her party did not know that they had crossed the Yellow River and reached the East Gate. In order to win the favor of the two palaces, the four yamen made preparations for the funeral and invited famous chefs to practice Manchu-Chinese recipes. In September of the 27th year of Guangxu (190 1), the two palaces returned to Tongguan from Xi 'an. Although the Manchu-Han banquet and delicacies were welcomed by Cixi and her party, the food eaten by the two palaces was only the traditional famous dish of Tongguan-the tenderloin in the belly. Empress Dowager Cixi praised the dish after tasting it, saying that it tasted like a "duck slice" in imperial cuisine. Therefore, the stewed fillet in Tongguan was named "Duck Sliced Soup" from now on, and it is still a famous dish in Tongguan.

The officials of the four yamen in Tongguan used the opportunity of "crossing the disaster" to enrich themselves in the fish village, which the people secretly called "crossing the disaster".

Mutton paomo Tongguan's mutton paomo is different from Xi 'an's beef and mutton paomo. It's a video of Han nationality. The soup is youthful and the meat is tender. It's the first choice for people's breakfast. The famous Liujia Lujia is a traditional snack in Tongguan, and it is a way of management handed down by their ancestors.

Mutton paomo Tongguan's mutton paomo is different from Xi 'an's beef and mutton paomo. It's a video of Han nationality. The soup is youthful and the meat is tender. It's the first choice for people's breakfast. The famous Liujia Lujia is a traditional snack in Tongguan, and it is a way of management handed down by their ancestors.

Tongguan Chinese hamburger Tongguan Chinese hamburger is different from the Chinese hamburger all over the world today. It is hot and cold, and the baked bread is crisp and delicious, salty and palatable. This is a local delicacy, which is very famous abroad.

Yellow River carp is not only a famous food at Tongguan Yellow River Ferry, but also enjoys a high reputation in the Yellow River Basin, and is rated as a famous food in China.

Beef cooking originated in Lanzhou and Ningxia, and was later imitated by Korea, not to mention the famous Tongguan beef cooking. It is almost a household name, and it is a walk in the middle of Taolin Road ~

I don't know which ancestor invented this food. It can be said that it was Xian Yi, old and young. Every family can make it ... delicious without losing its simplicity. It reveals its charm in simplicity. You'll be hungry if you eat it.

Sandbag, bobo bag.

Sand buns and cake buns are also called stone cakes and stone buns. Choose pebbles the size of a thumb, put them in a raw iron pot and bake them with strong fire. When the bottom of the pot burns red and the pebbles smoke, take out some pebbles, put the rolled bread flat on the pebbles in the pot, and then cover the bread with the pebbles. About four or five minutes, the steamed bread in the sand is golden and the onion is fragrant.

Fool's steamed buns and Bobo's steamed buns all have a strong local flavor and have the charm of ancient "stone paste". "Stone burning" means baking food on hot stones. Shamian steamed buns are prepared seasoning with fermented dough wrapped in pig fat and baked with hot pebbles, which conforms to the ancient "stone coke". Local snacks can best embody the connotation of national folk culture. Stone cakes are recorded in the book Zi written by Li in the Tang Dynasty. People in the same state "love each other (meaning fighting)", prepare prison meals in advance for the lawsuit and bake pancakes with hot stones, hence the name "Yan pancake". Later, the cakes were baked with stones instead of tobacco, also called "stone cakes". In the Tang Dynasty, Shijie cake was also used as a tribute to the court. It is also similar to the "natural cake" introduced by Yuan Mei in the Qing Dynasty's "Suiyuan Food List": "Use white flour with sugar and fat to make it crisp, and make it into a bowl-sized cake at will, regardless of Fiona Fang, and bake it with clean pebbles. Because it is concave and convex, the color will be half yellow, loose and beautiful, and salt can also be used. " Bobo steamed bread comes from the word "Xiangbobo", which is more crispy and delicious.

Speaking of sandbags and cakes, Tongguan people like Guo's best. His family is very good at making steamed buns, with the best color and fragrance and long storage time. Every day, pebbles should be washed with water before baking, so that the baked cake will not be a little burnt. Tongguan Guojia Stone Cake has a history of more than 20 years. As a traditional snack, it has experienced a long historical process of constant change and development, just like the accumulation of food culture in China. Sandbags are unique in shape, both round and square. The branded pattern is like the turned pomegranate peel, which has a natural pattern beauty. It tastes very special, too. Shamian steamed bread is made of high-quality wheat flour, fennel, pepper, sesame oil, salt and pig fat. It tastes crisp outside and tender inside, oily but not greasy, and the onion is fragrant. Guo's eggs and steamed buns with cooking oil are the best food for the local "confinement" daughter-in-law and the elderly.

Tongguan pickles, a traditional local product in Tongguan County, Shaanxi Province, originated from the tribute paid by the emperor in the Tang Dynasty. Its color is fresh, red and yellow, salty and slightly sweet, crisp and refreshing, and its taste is mellow. There are eight kinds of pickles, even bamboo shoots and so on. Won the silver prize of 19 16 Panama World Famous Food Expo, which is well-known at home and abroad.