Wugong Town Flag Flower Noodle is a kind of noodle dish which is very popular among local people, and is also called One Bite Fragrant or Flower Rising Noodle. Usually used to entertain guests, the noodles are mainly made of high-quality flour, and the soup is made of stock supplemented by other ingredients. The bouillon is made by stir-frying yellow flowers, fungus, shredded seaweed, shredded chicken, and large meat. Bleached vegetables are made of chopped green onion, chopped chives, chopped egg skins, and so on. The finished product is famous for its "thin, sinewy, glossy; sour, prosperous and fragrant". Liquan Branded Noodles Liquan branded noodles are known as the world's earliest convenience food. It can be eaten with soup or dried. The special way of eating is called "Mao" (泖)，which is to put the noodles in a bowl and pour boiling water over them repeatedly. The noodles are then mixed with condiments and served with a unique blend of chili noodles in lard, green onions, chives, salt and locally brewed vinegar. Mao Liquan noodles are ready to be eaten. Fish in water Pork head meat in oil cake Pork head meat in oil cake, also known as "Lion's Mouth", is a Suide snack. The oil cake is made with warm water, kneaded and rolled out thinly with shortening, rolled into long strips, then twisted and flattened, rolled out and topped with a pattern, and then roasted on the griddle. Crispy outside and inside the virtual, layers of delicious, if you take the heat with a knife along the edge of the mouth, filled with cold pork, called the "lion's mouth", a bite of fat to solve the calories. Crystal Lotus Vegetable Cake The main ingredient of lotus vegetable is made into dough with flour, which is wrapped with crystal filling made of raw oil grains and walnuts, and then deep-fried. The color of the dish is golden, the skin is crispy and the filling is soft, and the soup is transparent, moist and sweet. Noodles in Salty Soup A local snack in Yaozhou District, Shaanxi Province. Characterized by: eat up spicy sweat, tough and refreshing. Salty noodles are divided into oil noodles and alkali noodles two kinds of oil noodles are hot noodles out of the pot after mixing with oil to cool after eating, alkali noodles are hot noodles. Qinzhen Rice Skin Qinzhen Rice Skin is a famous snack in Qinzhen, Hu County, Shaanxi Province.　It is made from a kind of indica rice produced in the area, and the production process includes soaking, grinding and steaming. The master, in front of the customers, uses a large knife weighing several dozen pounds to cut the whole rice skin into thin strips, mixed with special chili oil (called "oil splash"), vinegar and salt, together with shredded cucumber and bean sprouts, the bowl looks reddish, and the food is "sinewy, thin, fine and soft", A bowl of reddish looking, "sinewy, thin, thin, soft", cool and delicious Qinzhen rice skin is ready to be served and eaten. Pucheng Rafters Bun Pucheng Rafters Bun is a traditional food of Pucheng County, Shaanxi Province. Recipe: 5 kg white flour, 800 g leavened flour in spring and fall, 600 g in summer, 1.1 kg in winter, 1.75 kg water at 30°C in spring and fall, 1.75 kg water at 20°C in summer, 2 kg water at 50°C in winter. It is a traditional sweet dish in Shaanxi. It is a traditional Shaanxi sweet dish. The ingredients are common, but the preparation is delicate, and the skills of fire and spoon work are well thought out. The dish is shiny yellow, soft, tender and sticky, sweet and refreshing, and is a fine product for feasts. Oil Splash Noodles Shaanxi noodles, also known as pulled noodles, tugged noodles, stretched noodles, shenzhen noodles, incense stick noodles, etc., is said to have a history of more than 3,000 years. Biangbiang Noodles One of the eight strangest noodles in Shaanxi, biangbiang noodles are commonly known as "biang-biang (no such word in the modern Chinese dictionary) noodles", which are made by authentic Guanzhong people. There is a difference between biangbiang noodles made by authentic Guanzhong people and the usual torn noodles eaten by city dwellers. Authentic "biangbiang noodles", a noodle width of up to two or three inches, the length of 1 meter up and down, the thickness of the thick and coins almost, but thin as a cicada wing. The flour used for a noodle is usually up to 2 taels, so for people with small meals, a noodle is enough for a meal, while for big meals in Guanzhou, a meal of 8 taels and 1 catty is also easy. Bean Flower Bun If you want to have an economical and convenient breakfast, Fengxiang Bean Flower will be your first choice in Baoji. Eating method is to cut into small pieces of the pot helmet into the soybean milk pot to cook a little bit, into the bowl, and then the hot bean flowers scooped on top of it, poured with soybean milk, accompanied by seasonings. The quality requirement is that the bean flower should be tender, soybean milk should be "fried", chili raging should be "wang". After eating the flavor of salty and spicy aroma, high nutrition and easy to digest. In Baoji City, Fengxiang and other places has become a kind of economic breakfast.　Soybean flower bun ingredients are tofu brain (in our family is also called soybean flower), soybean milk, bun (pot helmet piece), pickles, salt (the amount should be appropriate), Baoji Fengxiang side of the chili oil. Zicang pancakes Zicang pancakes because of the fire pan-fried and named for the Zicang County flavor snacks in Shaanxi, Gansu, Ningxia, Jin area is quite famous. Rafters Steamed Buns Rafters steamed buns are a kind of steamed buns from the Weinan region in Guanzhong, Shaanxi Province, which are called "rafters steamed buns" because they look like "rafters" when they are steamed. Bubble Oil Cake The flour is scalded, added with auxiliary ingredients, and deep-fried in a frying pan. Milky white in color, soft and sweet, the cake surface is fluffy and bubbly, and disappears in the mouth. It is originated from the Tang Dynasty's "see the wind disappear" oil clean cake. Bubble oil cake is a traditional snack in Sanyuan County. Its origin can be traced back to the Tang Dynasty Wei Juyuan's burnt tail banquet famous point "see the wind canceled". 1990, won the State Ministry of Commerce high-quality food "Golden Tripod Award". Miscellaneous Noodles and Fish Yang Ling Dipping Surface Before I ate Yang Ling Dipping Surface, I always thought that Yang Ling was a person's name, and I recently had a meal with a Xi'an friend at Xi'an Dipping Surface, No. 6, Lujia Lane, before I realized that Yang Ling was a place name. Pendulum Soup Noodles Pendulum Soup Noodles is a traditional food in Hu County, which has been honored as one of the most famous snacks in China Xi'an Fanji Pork with Preserved Meat Fanji Pork with Preserved Meat has a history of more than 60 years, and its founders are Mr. and Mrs. Fan Fenxiang. Fanji Pork with preserved meat is famous for its fine selection of ingredients, complete use of ingredients, fire power, colorful meat, beautiful taste, rich fragrance and long storage. The quality of Fanji meat is good, but also because of its "soup" is many years old soup. The soup is rich in flavor. With old soup and new materials, after a long time of simmering, the meat is minced but not rotten, rich and fragrant. Dali elbow with handle Shaanxi Dali elbow with handle, belongs to the steamed vegetables, in the Qin Zhuan feast for a long time famous, "Chinese cuisine" Qin cuisine part of the cited as listed as the first dish. It can be used as a wine or rice dish. It is famous for its outstanding fragrance, color, aroma, taste and shape. The color is reddish jujube, like a handle, so it is called "elbow with handle". Its materials are chic, unlike other elbow dishes. Elbow with bone with hooves, into the dish as a mound, the shape of chic, plump, can be called "a king in the plate. Yulin Fried Bean Milk A traditional snack from Yulin, Shaanxi. To soybean milk, eggs, mung bean starch as raw materials, by deep-frying to become. The practice is: take thick soybean milk in a bowl, knocked into the egg, and then the mung bean starch paste to join, stirring evenly, that is, into the egg soybean milk. Frying pan on the fire with soybean milk, sugar, with a high flame to boil, slowly add the made eggs and soybean milk, while pouring with a hand spoon in the bottom of the pot gently stirring, see the soybean milk has become a paste when the pot, poured into the square ceramic plate, so that it cooled into a frozen, that is, into the soybean milk. A layer of white dry flour sprinkled on the board, the condensation of soybean milk buckle flip in the flour, and then sprinkle a layer of flour, cut into 4 cm wide strips, into the flour wrapped well. Frying pan on the fire, put cooked lard, one by one into the soybean milk strips, deep-fried until floating oil, was golden brown when the fish out of the plate, sprinkled with sugar that is.　Its characteristics are: burnt outside and tender inside, sweet and savory, sweet taste. Existing a product is recognized as "Chinese famous snacks". Long County horseshoe pastry horseshoe pastry, named because of the shape of a horse's hoof, originally Long County folk visiting friends and relatives when the famous pastry, is made of refined flour, lard, honey and sugar as raw materials, brownish yellow color, clear texture layer, crispy and sweet, and resistant to storage. Now Longxian food processing plant production. Longxian horseshoe pastry, also known as honey stuffing, round like a horseshoe and named, is the Longxian folk visiting friends and relatives of the famous pastry Xi'an shortbread known as the first point of Western Qin, also known as the thousand layer shortbread. It is made of flour and vegetable oil through shortening, dough making, cake making and frying. It is golden in color, distinctive in layers, crispy but not rotten, oily but not greasy, and delicious... Meat and Chili Buns A snack originating from Guanzhong region of Shaanxi, most famous for "Tuxian" Famous for its color, flavor, oil and not greasy, it can be called "a wonder of Guanzhong" Shaanxi Meat Buns There is a town in Shaanxi, Baiji, where the cakes are very tasty and distinctive, so the buns are called "Baiji Buns". The buns are called "Baiji Buns" because they are very tasty. The bun is said to have originated in Xianyang. It is made of good flour kneaded into a cake shape, placed on the iron plate slightly baked into shape, put into the furnace side stand, up and down across the iron plate of the charcoal baking, a little bit of turning, both sides can be browned. I have always thought that when you cook food, the outside is charred and the inside is tender. The best buns are well kneaded and the heat is just right. The finished bun is shaped like "iron ring, tiger's back and chrysanthemum heart", with a thin and crispy skin, but soft inside. It can be eaten alone or with preserved meat for better flavor. Qianzhou Four Treasures Qianzhou Four Treasures is a local specialty of Qian County, Shaanxi Province. It's a great way to get the most out of your life, and it's a great way to get the most out of your life. The most important thing to remember is that it's not just about the way you eat, it's also about the way you eat, and it's about the way you eat. The actual water is boiled and a little bit of salt is put in to prevent the noodles from sticking in the pot. Grab a handful of cut noodles and put them into the pot, then use chopsticks to stir the pot and fish them out. Foreigners always wonder whether the noodles are cooked, in fact, do not have to worry about, because the griddle has been burned to seven or eight percent, and then in the boiling soup a hot, will be fully cooked. Or dry fishing, or with soup, at your disposal, must hand and then use a strainer to fish some fish powder, and then seasoned with oil (white oil), oil chili (red oil), oil chili, salt, vinegar, dipped in a little pepper, sprinkled with a pinch of chopped green onions or chives, can be eaten. Eating noodles with oil essential, buckwheat noodles with oil, only soft and delicious. Outsiders think buckwheat looks black, its appearance; second is afraid of not cooked; third is the red oil chili intimidated, but if you eat a bowl, you will feel the taste of delicious, bite into the mouth tendons, eat to the belly incense, Heyang people know why Heyang people have a deep affection for the noodles. Heyang people regardless of men and women, young and old, are happy to eat the noodles, on the meeting to catch the market, less than two bowls of noodles, one ate a mouth full of red oil, even if it is dressed in the fashion of the big girl daughter-in-law also do not feel the slightest embarrassment, but instead, but feel that this is to eat out of the flavor. When it comes to the Spring Festival, many families are specially ordered dozens of pounds, ready to red oil chili, in order to entertain friends and relatives; encountered to receive guests from abroad, the noodles are essential to the table to keep the program. In the heyang can eat all over the face, square town face is known as authentic, masters come out, every set day, dozens of face each presented people color. In the last half century, Tian Zhenjiang's noodles have become the most famous. The method of making acacia flower "wheat rice" is slightly different from that of the Guanzhi people in northern Shaanxi, and we usually pick the flowers on the inflorescences, clean them, scald them with boiling water, pinch off the water, and then take the special "rubbers" to wipe the potatoes into flat potatoes. "the potatoes rubbed into flat silk, the potatoes and acacia flowers into the pot, pour the right amount of flour and stir, steamed in a cage for 20 minutes or so, after steaming, with a well-adjusted juice (usually garlic, chili noodles, monosodium glutamate, green onion, soy sauce and vinegar in a bowl and splash some oil) mixed with food, great flavor called acacia taro "rub". Cold noodles in marinade Marinade and cold noodles eaten together is called cold noodles in marinade. The original source of this unique Shaanxi snack is said to be Chang'an County, Shaanxi Province. Summer heat in time for the busy season, farmers have no time to cook, eat up and take up time, play a pot of brine, cut a little cold flour, with convenient seasoning, soak some buns, sparse a few mouths of a plancha, a meal that is the end of the, pleasant and comfortable, the beauty of the words, so that the gradual formation of the local flavor of this specialty snacks. Whistle Noodle Legend has it that during the period of King Wen of Zhou, there was a big dragon infesting and harming the people along the Wei River under the Qishan Mountain. When King Wen learned about it, he ordered to get rid of the scaly dragon that was harming the people. According to the legend, the flesh of the dragon was so delicious that eating it could drive away evils and prolong one's life. So, King Wen told the people to chop the dragon into many small pieces and gave them to eat. Eat the meat of the dragon, the tribe from then on to flourish, people are fit and healthy, so that the tribe gradually grew up. Since then, people follow this habit of life, the meat chopped into small pieces, burned and fried and eat, in order to get the four seasons of peace and prosperity. Later generations through the long-term cooking practice summarizes, will be made of this diced meat meal food called bashful. It not only tastes delicious and unique, not fishy and not greasy, can be used independently, but also with other food mixing, and can be preserved for a long time, and gradually became a local flavor food. The people of Qishan combined the bacon and local pasta to create the unique Qishan bacon noodle, which has spread all over the region, and has been enjoyed for thousands of miles. The original "Gishan Shoupi Behind the Noodle House" has been praised by the imperial court for its management, unique workmanship and excellent flavor. Qishan Shame Noodle, that is, the big meat pouring soup noodle, is favored by the customers in Shaanxi for its economic return, and is the main food for the hospitality of the New Year's festivals, weddings and funerals in the rural areas of Guanzhong. It has three main characteristics, one is sour, spicy and fragrant from the flavor of the soup; the second is thin and glossy from the processed noodles; and the third is fried, thin, and prosperous from the whole of the food. Shaanxi territory, eating noodles must eat whistling noodles, the provincial capital of Xi'an, as well as counties and towns are everywhere Qishan noodle restaurants, the origin of Qishan on the folk village, mostly in the vicinity of the Zhou Gong Temple. That great Zhou Dynasty must have some relationship with eating and drinking, King Wu of Zhou waved his troops eastward, deer in the Central Plains, in addition to political slogans, whistle noodles, pot helmets, noodles with great appeal.