1. Old Caojia preserved mutton
Famous snacks in Xi'an, Shaanxi Province. Legend has it that in 1900, when the Eight-Power Allied Forces attacked Beijing, Empress Dowager Cixi fled to Xi'an with Emperor Guangxu, and tasted the preserved mutton of Lao Caojia and greatly appreciated it. And by the military minister Zhao Fuqiao's teacher Xing Tingwei handwritten "the carriage stop slope" three words, made of plaque hanging in front of the door, since then the old Caojia preserved mutton famous. Since then, Lao Tongjia preserved mutton has been famous all over the world and has been flourishing for nearly a hundred years. The preserved mutton is made with fine ingredients, sophisticated craftsmanship, complete auxiliary materials and proper fire power. Brine cooked meat, red color, crisp texture, mellow and delicious, is a good meal and wine dishes, but also a gift to friends and relatives good.
Select fresh fat sheep, slaughtered with green salt, nitrous oxide, anise, cinnamon, grass fruits, pepper, cumin and other seasonings, through the billet ingredients, brining and coloring and other processes made. When curing the meat, fold the skin side of the mutton relative to the discharge in the vat, add well water, sprinkle into the green salt, manganese nitrate, curing for 2-5 days. Marinate thoroughly. Cooking meat first old brine soup into the pot, add an equal amount of water, put people seasoning packets, with a strong fire and then discretionary addition of green salt, placed on the meat board dagger with a heavy weight pressure, change to a small fire they cook 3-4 hours, until the meat crisp bone away from the time to salvage into a dish, and then rinse the meat surface with the original juice soup, to the original juice, drained with a clean cloth that is.
Lamb in addition to rich in protein, fat, and taste sweet and bitter, hot, appetizing, appetite, tonic kidney Yang role, is a strong food.
2, the queen cake
Fuping County, Shaanxi Province, a famous snack. It has a history of more than 2000 years. Legend has it that it was created in the Han Dynasty, and was specialized in the foot kitchen of Empress Dowager Bo, the mother of Emperor Wen of the Han Dynasty, who was fond of eating it, hence the name. It is made of flour and lard.
Tear off the membrane of the plate oil, cut into small dices, the back of the knife smashed into oil velvet. Add the seasoning water boiled with cork skin, pepper and the right amount of refined salt and mix well. Take the flour and water and form a dough, pull into the dough, press flat and roll into a long sheet, smear a layer of oil paste, roll into a cylinder, roll into long strips, repeated rows of stacked and then pulled into small doses, made of cake blanks. Brush a layer of egg wash or honey water on the biscuit blanks, put them in the iron stove and bake them, until the outer skin is golden brown.
The crust is golden, oily and crispy, the inner layer is soft and salty. It is rich in carbohydrates, animal fatty acids and other nutrients.
3, spring occurrence of gourd head
Shanxi Province, Xi'an City, a famous flavor snack. Gourd head from the Song Dynasty city food "fried white intestines". 1929 to the second year He Leyi operation of the most famous pig intestines. Because of the thick fat of the large intestine looks like a gourd, so it is called "gourd head". Now from the large intestine to include many varieties of seafood.
Pig intestines, pork belly with salt, vinegar, respectively, turning, rubbing to grease and fishy, water rinsing to the intestines, belly color white shiny, no fishy taste until, then roasted on a hot pan, cut off from the intestines 30 cm, that is, for the head of the gourd, put in a pot of water to cook for 4 hours after the addition of refined salt, 10 minutes after the fish out of the intestines, the belly put the sieve within the landscape to dry and wait for use. The broth is made of pork bone, pork square and seasoning package (pepper, star anise, cinnamon, grass nuts). Take 2 copies of the broth and water 1 share of high-flame boiling, will break into a large white fruit Toto bun in a bowl, and then intestines, cooked belly 3 pieces each, cooked meat, chicken 2 pieces each (squid, sea cucumber 2 pieces) neatly discharged in the bun block, with a pot of boiling soup poured 3-4 times, so that the bun in the bowl soaked through the broth, and then put people wine, seasoning water (pepper, anise, cinnamon boiled down), monosodium glutamate, coriander and garlic slices, poured with Cooked lard, and finally pour boiling soup, with fine garlic, pickles, spicy sauce is ready.
The soup has a mellow flavor and is fresh and flavorful. It is a high saturated fatty acid, high cholesterol, high carbohydrate food. If you add seafood, you can increase the protein content.
4, Huang Gui thick wine
Huang Gui thick wine originated in the Tang Dynasty, is made of high-quality glutinous rice special brew, pure natural fermentation, color like jade,, wine taste mellow, sweet and sour, with stop drinking, promote blood, spleen, appetizer, emollient, nourish the lungs, nutrition and other effects, containing glucose, lactic acid and the human body needs the 18 kinds of amino acids, hot and cold can be drunk, it is the old and young people are suitable for the top quality beverages. In Du Fu's poem, "Li Bai has written a hundred poems on wine, and a hundred people are sleeping in Chang'an city", the wine mentioned refers to this wine. It is predicted that in the 21st century, this wine will be as popular as "Coca-Cola" in the world. Today, Yongkang, Xi'an restaurant and Xu family Huang Gui thick wine is the most famous.
5, Fan Ji wax meat
Shanxi Province, Xi'an City, a famous snack. Created in 1925 by Fan Fengxiang father and son. Has a history of 70 years. In 1989 to participate in the Ministry of Commerce "Golden Tripod Award" selection activities, was named the Ministry of excellent products. The preserved meat is a kind of Push meat made in a pot, but it is more crispy than the general sauce meat and has a long and fresh flavor. Due to the fine selection of materials, seasonings, comprehensive, fire power to the home, plus the use of aged soup, so the meat made of preserved meat is different, with obvious characteristics, people praise it as: "fat meat eat not greasy mouth, lean meat can not be full of oil. No need to bite the meat since the rotten, after eating the aroma for a long time not scattered."
The fat and lean moderately fresh pork, with cool water to wash in the net, cut into 1-2 kilograms of long strips, into the aged soup pot, add an appropriate amount of cool water, salt, sprinkles, sugar color, as well as star anise, cinnamon, peppercorns, cloves and other more than 10 kinds of seasonings (with a coarse cloth bag), pressure on the Iron Calculus, the first large fire boil, remove the foam, and then switch to small fire Jiong boiled to maintain a small pot of soup open, cook for about 2 hours later! Switch to simmer 3-4 hours, when the meat has been completely crispy, you can fish out and remove the bones, placed in a large porcelain plate. Eat when cut to a small amount of bologna sauce, sandwiching people just out of the white agent in the bun, when the bun fragrant meat crisp, aftertaste. Containing rich protein, fat, and white bread together can also increase the content of carbohydrates.
6, honey cool brown
Brown to high-quality glutinous rice production, eat with silk thread pulled into thin slices, held in a small dish, accompanied by sugar, roses, honey, eaten in the summer, the entrance is not only cold and sweet, is the best food in summer, Xi'an restaurant and dessert stores are sold.
7, Qishan noodles
Qishan is a county, wheat, good eating noodles. There are nine words: tough and soft light, sour and spicy Wang, fried thin incense. Tough and soft light refers to the quality of the noodles, sour and spicy Wang refers to the quality of the seasoning, fried thin incense refers to the quality of the soup. Dishan noodles seem to be easy, but to achieve the true flavor is not ordinary people can, there are many on the market to hang a fake signboard, the common discernment of its authenticity, a look at the bashfulness [left fire and right view] method and the rolling method of the noodles will know. Shame, pork, must be cut with skin, broken and not porridge. Start a pot of oil to heat, cast it, under the ginger, seasoning surface stir-fry. When the water is dry, the vinegar will cook along the pot over, rushing white smoke. After the soy sauce to kill, add water, cook. When the meat skin can pinch, put salt, cultural fire until the meat rotten scooped out. Roll out the noodles, alkali and water, water and noodles, kneaded into a wadding, into a ball, disk up back to nature. Then knead again, and then roll again, repeatedly. And then rolled thin as paper, cut as thin as a line, rolling water into the pot like a lotus, fishing to a bowl of a nest of silk, pouring shame, only eat noodles and not drink soup. In Qishan, to be able to roll long noodles for women's ability, otherwise regarded as a family shame. The morning of the second day after the wedding, there is a special rolling ceremony: after the guests on the table, the new daughter-in-law personally on the case of rolling noodles, to show the ability. Therefore, since her daughter was seven years old, she was taught the art of making a stool in front of the case to make the rolling pin.
8, Qianxian pot helmet
Guanzhong one of the eight monsters: branded bread like a pot lid. Cover for the plane, helmet for the convex, and hard, knock the bang, such as stone like iron. One year, a teenager from his grandmother's home with a pot helmet back, halfway hail, are egg-sized, smashed many chickens and sheep, teenagers head pot helmet, helmet function, line ten miles, body without injury, no rupture of the bun. Hard, but the food is crispy, toothless old people especially favorite, nest mouth chattering and moving, the more you chew the more flavor. Ingredients are simple, if the flour ten pounds, four pounds of water, seven pounds of lye, leavening can be summer seven two, winter pounds and a half, a pound in spring and fall. The system is also simple, but must be under the hard work, according to the season to master the temperature of the water, the first and into a dead noodle block, placed under the case with a wooden bar pressure, pressure, pressure, folding side pressure, pressure, pan down, and then cut into two, respectively, to add leavening and alkaline water and then press, and then press, until the people sweating, the surface of the skin light color Run, with a wet cloth to cover the disk nature. Sex up, the face of the block into each block of more than one catty dose, push rolled into a diameter of seven inches, about eight minutes thick round cake, on the griddle, three flip two turn, the surface of the skin slightly drum that is cooked. Helmet store, the seller said the bun without hand folding, and cut with a knife, the knife is a long leaf saber, cut is cut diagonally, showing everyone's demeanor. Traditionally sold helmets have not been robbed by others, the knife so that all outlaws fear, helmets can also be a shield at any time. According to the township rumor, the helmet for the ancient military created. It is very true.
9, stone bun
Seventies, Guanzhong, a farmer has a grievance, the place can not be stretched, with a bag of this cake, walking to Beijing to sue. In the summer, the travelers dry food are bad, see the cake is not rancid and not rotten, thought strange. To the capital, sitting on the street to eat, the public do not know what, the farmers will sell cakes to hire people to write, and finally the case is clear. Farmers are grateful, send a cake for the memory of the wrongdoers. Asked: what cake? Said: stone cake. The cake survived for a year, intact, so the capital was in uproar. This cake production: the best white flour, rubbing seasoning, oil, salt, cake embryo for the thickness of a coin. Washed small pebbles heated in the pot, the cake embryo placed on the stone, covered with a layer of stone, baked. The color of the cake is like clouds, and the oil is crispy and salty. Tongzhou people are especially good at this, every family has a special stone, used for many years, the stone oil black and shiny. It is rumored that a family has more than 20 years of oil stone, to the 1960s, the disaster, no noodles for cakes, no oil frying, every time you boil radish, will be the first stone in the water there will be oil flowers, and thus boiled over two years.
10, beef, mutton burgers
Shaanxi Province, Xi'an City, a famous snack. Long history. As early as Chongzheng years, Xi'an has specialized in lamb steamed buns "Tianxilou", quite influential in the northwest.
Mutton to meat fluffy, red color, salty and tasty, smell mellow and prestigious. At the end of the Qing Dynasty, Empress Dowager Cixi fled to Xi'an due to the invasion of Beijing by the Eight-Power Allied Forces, and one day when traveling to the North Guangji Street smelled a strong fragrance, immediately stopped the carriage, sent eunuchs to ask, and realized that it was the old boy's home cooking bacon and the aroma of the fragrance, tasted it, and praised, and then presented with a handwritten banner, "the carriage stops the slope of the old boy's home". The old boy family preserved mutton that became tribute, popular in Beijing and China. The first time I saw this, I was in the car, and I was in the car, and I was in the car, and I was in the car, and I was in the car, and I was in the car, and I was in the car.
With high-quality beef (mutton) meat, beef (mutton) bones, with pepper, fennel, grass fruit, cinnamon and other seasonings, into the pot to cook until the inner crispy, soup thick spare. Use high-quality water to adjust the dough to brand into "bluff back chrysanthemum flower heart" Toto bun, broken into large pieces. Place a frying pan on top of a person and add thick soup, then add the right amount of water. Bring to a boil, put in a good amount of cooked beef (mutton) and the right amount of wet vermicelli and roll a little, then pour the broken pieces of steamed bread into it, add seasonings and cook for 1-2 minutes, then drizzle with cooked mutton grease and serve it in a bowl. Eat with sugar and garlic, chili sauce, sesame oil, cilantro and so on. There are three traditional methods, one is called "dry bubble", through the cooking system, soup 329 juice completely into the bun. This bun tendon and tough, sticky and slippery; two said "mouth soup", cooking the bun crispy smooth, eat the bowl to stay in the soup a mouth; three said "water around the city". Wide soup cooking bun, the bowl is surrounded by soup, the center point is the bun, soup more bun scattered, fragrant and smooth.
11, spicy garlic sheep's blood
Sheep down, white knife in, red knife out, hot blood access basin. With a horsetail wicker filtered impurities, poured into the same amount of salt water, fine stick stirred, uniform, coagulated into a block after changing into smaller pieces, cast into a pot of boiling water to cook, a small fire blood solid as tender tofu, fish out, was brownish red, tongue licked slightly salty. So far made of sheep's blood, can be soaked in a basin of clean water for spare. Early in the morning, or in the evening, food stalls in the streets of alleys, set up very simple, a wooden frame, the shelf is all kinds of bowls and jars, respectively, on the salt, soy sauce, vinegar, garlic water, hot pepper, sesame oil. Next to the wooden frame is a fireplace, stove on the pot, the water is open and not rolling, the pot is cooked into small cubes of sheep's blood. Sheep's blood fished in a bowl, and not many soup, plus all kinds of seasoning can be under the mouth: sheep's blood tender soup flavor spicy, choking, salty, peppercorns, fennel flavor tampering nose. Xianyang has a person, you can say that nothing is lacking, just lack of money; can also say that nothing, just sick. Sickness is not a big disease, weak often catch a cold. Traditional Chinese medicine told: daily drink ginseng soup half a bowl, drink half a month that is to eradicate colds. The man patted his wallet and laughed it off. Sell spicy garlic goat blood said: buy goat bones smashed and boiled soup every morning to drink a bowl; and then eat a bowl of goat blood every night. So morning and evening constantly, January after the disease breaks.
12, Jia San irrigation soup bag
Irrigation soup bag is a kind of food production? As the name suggests, it is a kind of bun, but there is soup inside. This is why? In fact, it is just a layer of windowpaper, do not poke and do not break. Don't know thought it was some kind of tool to soup into the buns to go, otherwise, this soup has been in the filling inside, only in the package before the meat jelly in the filling, packaged by the cage drawer on the fire after a steam, the meat jelly melt away and not leakage. Soup dumplings pay attention to the soup can not leak, buns and do not stick to the cage drawer, which all depends on the master's skill. The authentic soup dumplings are halal food, generally filled with beef and mutton. Although the capital's soup dumplings are still open for the Jia family, but perhaps in order to suit the tastes of more people, and increased the three fresh fillings, vegetarian fillings and other varieties, the flavor is naturally not as good as beef, mutton to the authentic. After the buns come up, they should be dipped in condiments and eaten. The condiments are specially processed vinegar and chili pepper, and a small plate of sugar and garlic and cilantro (Beijing stores are not prepared). The buns are piping hot, but you can't wait to eat them, in case you don't pay attention and take a bite, the hot oil soup in the buns will either burn your tender tongue or splash you all over your face. No need to be embarrassed, the soup dumplings to eat is this mouth, the joy in it, if not in the presence of, difficult to understand the flavor of the three. And don't forget to ask for a bowl of sweet and refreshing eight-treasure congee.
Jia San is a famous person in Xi'an. When you come to Xi'an, you should go to see Mr. Jia San, and you should taste his penetrating innocence and beautiful skills. If you find Mr. Jia San, you have found the real snacks. There are many snacks in Xi'an, and "Jia San soup buns" is one of the most famous and loudest snacks in Xi'an.
Jia San is a Hui people, Xi'an Hui people are almost all business and financial management, operating capital of the genius; at the same time, Xi'an Hui people have a long tradition of hard work and dedication, patriotism and love of religion. Relying on the excellent national tradition and the spirit of dedication handed down from generation to generation, Jia San has created a series of food in the form of "dunking soup" under the title of "Jia San" after three years of establishment, five years of foundations, ten years of discovery, and twenty years of continuous innovation. The value and significance of "Jia San soup buns" is not only confined to the level of filling in the gaps for the Xi'an food court, his "soup buns" contains a lot of things to think about.
Traditional snacks are traditionally bought and sold in the form of "top plates and racks" and "hollering along the street", and further development has led to the emergence of "open pots and open stoves" and "front and back shops". "Front store after home" store and market pattern, and Jia three soup dumplings is to "group" marketing ideas into the market. Jia San has its own professional research team, marketing planning team and industrial development team. It can be said that Jia San is famous for its "dumplings in soup", and at the same time, it gives infinite value and meaning to the "dumplings in soup". In line with the traditional theory of Chinese culture that "attacking a little, not as much as the rest", Jia San has made an infinite career with small soup buns. Jia San is a strange flower of Xi'an snack court, enough to be genuine, but also enough to be unique; he demonstrated the regional characteristics of Xi'an snacks at the same time, but also demonstrated the characteristics of Xi'an's Muslim food culture.
13, Shaanxi cold skin
Shanxi cold skin variety, different practices, mixing each characteristic, taste is different, here, only the following five kinds:
A, sesame sauce cold skin: a typical halal way of eating. Its practice is relatively simple, the flour into a paste, into the special metal Liangpi Warehouse, shaking the Liangpi Warehouse so that the surface of the essence of the flat in the bottom of the Warehouse, and then put into the pot of boiling water steamed to maturity. When eating, the cold skin cut into half a centimeter wide strip, generally add accessories for the cucumber wire, seasoned with salt, vinegar, sauce, sesame sauce, chili oil and so on can be.
Two, Qinzhen Liangpi: made of rice flour as raw material, because produced in the town of Huxian Qin, also known as Qinzhen rice skin. The production of rice flour adjusted to the paste, flat in the multi-layer bamboo steamer, steam on fire. Eat is, with nearly a meter long, more than 20 centimeters wide, a large guillotine guillotine into a thin wire, add accessories such as bok choy, small bean sprouts, adjusted into the condiments, a good mouth bit all in the chili oil, adjusted to the whole of the cold skin was red, hot and fragrant.
Three, Hanzhong cold skin: produced in the Hanzhong region and named. Because of the processing with a small stone mill with water to grind the rice into rice flour paste, also known as the water mill Liangpi. Production, will be ground rice flour paste flat in the bamboo steamer on the steamer. Add seasonings, mainly garlic sauce, chili oil, mouth bit sour and spicy through the garlic flavor.
Four, Qishan Rolled Noodles: Qishan County made the best. Production, the wheat flour wash out gluten, the starch rolled into a pancake, steamed on the steamer. Made of cold skin both soft and sticky. Seasonings to Qishan local brewing grain vinegar and chili oil-based, supplemented by washing out the gluten wire, in a small iron pot mixing evenly, plate and entertain guests, the main features of its mouth bit is sour, spicy, fragrant.
Five, gluten cold skin: the main production in the Guanzhong area, processing, to wash out the gluten, starch into a paste, into the metal cold skin bucket on the pot steaming. Seasoning, add steam cooking gluten block, seasonal vegetables, seasonings are vinegar, sauce, garlic, juice, monosodium glutamate, salt, chili oil, sesame oil, etc., eat a different flavor.
In addition to the above, Shaanxi has Fufeng's branding skin, Hanzhong's konjac cold skin, black rice cold skin, northern Shaanxi's mung bean cold skin and so on. Regardless of which, visitors may wish to taste, will certainly make your mouth full of flavor.
14, golden thread oil tower
Golden thread oil tower is a traditional snack in the ancient city of Xi'an. It has many layers of fine silk, loose and unctuous, and its shape "lifted like a golden thread, put down like a pine tower", hence its name. Legend has it that it started in the Tang Dynasty, originally known as "oil collapse", and was improved in the Qing Dynasty by choosing the finest flour, lard and other raw materials, increasing the level of oil cakes, changing the cake shape to tower, and changing the branding system to steaming, and the name was changed from "oil collapse" to "golden thread oil tower", which is a traditional and valuable snack. The name was also changed from "oil collapse" to "oil tower with golden threads", which became a superior point of beauty. When the oil tower is steamed and served in a cage, it is slightly folded and shaken by hand and put on a plate with green onion knots and sweet noodle sauce to give it a unique flavor.
14, persimmon cake
Legend has it that more than 300 years ago, Li Zicheng claimed the throne of Xi'an, the people of Lintong fire crystal persimmons mixed with flour, branded into persimmon cakes to comfort the volunteers, very much appreciated by the volunteers. Later, in order to commemorate Li Zicheng and the volunteers, every year when the persimmons are ripe, Lintong people's families have to cook some persimmon flour cake to eat. Over time, it evolved into today's Huang Gui persimmon cake.
Main ingredients: fire crystal persimmons, flour, sugar, cinnamon, walnuts, green and red silk, orange cake, rock sugar, oil.
Features: The persimmon dough cake made of fire-crystal persimmons mixed with flour is golden and soft, sweet but not greasy, and fragrant.