In Shaanxi, the mention of beef and mutton steamed buns is well known to women and children. The local people regard it as a delicacy and never get tired of eating it; foreign tourists are always competing to taste it first and enjoy it to their heart's content. After the founding of New China, especially since the 80's with its hospitality to international friends, but also well received. Beef and mutton steamed bun has become the "general representative" of Shaanxi traditional flavor snacks. The business outlets are all over the urban and rural areas of Shaanxi. The traditional beef and mutton steamed buns are firstly recommended in the ancient city of Xi'an. Xi'an's beef and mutton steamed bun, pay attention to the technology, cooking fine, the fire to home, meat rotten soup thick, material heavy flavor mellow, bun tendons light moist, tough and palatable, fat but not greasy, nutritious, and has a therapeutic and tonic effect.
◆ Qishan Shame Noodle
Qishan Shame Noodle is the best noodle dish in Shaanxi and Xifu. This kind of noodle is rolled out by hand, the material is fine and flavorful, and it is famous in Sanqin, Northwest China, and spreading in China. The characteristics of Qishan Shame Noodles can be summarized in nine words: "thin, sinewy, light, fried, thin, wang, sour, spicy and fragrant."" Thin, sinewy, light" refers to the quality of noodles; "fried, thin, wang" refers to the soup temperature should be high, the noodles less steam, oil, meat should be more; "sour, spicy, fragrant" refers to the beauty of seasoning.
◆ Yulin tofu
The famous Yulin tofu is tender and delicate, flavorful and delicious, nutritious, inexpensive and beautiful features, is the first Yulin local dishes. Visitors from far away, are to taste Yulin tofu for good fun.
Yulin tofu has a long history. As far away as the Ming Dynasty, Yulin ancient city for the Great Wall on the line of one of the nine side of the town. With the expansion of the city, the number of soldiers and people is increasing. However, due to the lack of foodstuffs outside the city, the residents used the peach blossom water flowing out of the Puhui Spring to make tofu for practical use. Eating white, delicate, flavorful and delicious, and foreign tofu is not the same, and slowly became one of the indispensable food in the daily life of soldiers and civilians.
Elmwood tofu eating method is also more diverse, braised tofu, fried tofu, fried tofu, steamed tofu and so on. Especially fried tofu milk, yellow, crispy skin, tender meat, flavor, really color, aroma, taste, entrance is not greasy, white food is not tired of, is the top of the tofu dishes, for the banquet guests on the top dishes. Tofu feast" is more popular with Chinese and foreign gourmets.
◆ Xiang which
Xiang which, is the Yulin traditional food in a great, with a long history, the materials used carefully, the production of unique. Its origins can be traced back to the Tang Dynasty more than 1000 years ago. Today, "Yulin Xiangna" has the same material and method as the "annihilation cake" of the Tang Dynasty, only improved and enhanced. It is compared with other fried food, the most unique feature is the production of wine and flour, plus cooked lard and other raw materials, after complex and exquisite processing, made of blank cakes, first into the oil soak, and then fry with high fire, fish out sprinkled with sugar that is.
The "Sai Shang Xiang which" is white in color, fragrant and soft, with a strong wine flavor. For hundreds of years, it has been the traditional flavor of the Yulin area, not only local banquets and gifts to friends and relatives of the best points of beauty, but also exported to many foreign places.
◆ Dingbian lamb
Lamb, also known as cub lamb, this flavorful snack is Dingbian people hospitality superior dishes, ancient and modern famous.
The practice of lamb has two kinds: one is the steaming method, the lamb with bone meat chopped into one-inch square blocks, the oil to the pot seven or eight mature, into the pepper, ginger, garlic, green onion, etc., bursting out of the aroma, into the meat, with a strong fire about 10 minutes or so, to be the meat was white, add the sauce, and then burned for two or three minutes, to be the pot of water after drying out, will be placed into the pot or bowl meat into the cage to steam, sprinkle MSG, coriander, and the meat is cooked! Sprinkled with monosodium glutamate, coriander that is eaten, this eating method is the best, flavorful, tender and fragrant, eaten for a long time without getting tired. The second is the stew method, the meat into the burning to seven or eight mature frying pan, burn more than 10 minutes, to be white meat, plus the pasta sauce and then burned to the disappearance of the meat itself water, then add warm water, salt, etc., stewed over a warm fire for about 1 hour, Fang a little monosodium glutamate, green onion, coriander that is.
◆ Hand-held mutton
Dingbian rely on Inner Mongolia, by the influence of Mongolian customs, here also have the habit of eating hand-held mutton. Hand-held mutton, is the amount of mutton according to personal needs, cut into large pieces, well-marked, placed in the pot stewed, each person to take a well-marked large pieces of meat. Even if it is boiled in plain water, it is fragrant and delicious, and the flavor is not stinky.
◆ Xi'an Crispy Cake
Xi'an Crispy Cake, also known as Thousand Layers Crispy Cake, is a traditional specialty of Xi'an Dining Hall, an authentic Qin cuisine operation. With its golden color, distinctive layers, crispy but not crumbly, oily but not greasy, crispy and tasty features, it is welcomed by Chinese and foreign guests. Known as the "first point of West Qin".
◆ Buckwheat noodles
"Buckwheat noodles black is black, tough and refreshing can be hospitality", which is a traditional snack in the area of Guanzhong, Shaanxi Buckwheat noodles praise. Buckwheat noodles are buckwheat noodles pressed with a long, thin, round bar-shaped pasta. It can be eaten hot in winter and cold in summer, with a unique flavor and the effect of stomach and summer. Xi'an has many restaurants specializing in noodle scale, small stalls are countless, on its quality, to the northwest corner of the mosque of the Church Gate noodles most prestigious.
Author: 222.90.210.* 2005-10-3 13:51 Reply to this statement 2 (reprinted) Shaanxi famous food noodles or buckwheat, is China's northern traditional flavor food, has been nearly a few years of history, also known as "river leakage" in ancient times. Yuan dynasty Wang Zhen "book of agriculture. Buckwheat" in: "After the northern mountains, the counties a variety of,.... Grinding and noodles or soup cake, called the river leakage." Buckwheat contains 60% to 70% of the starch, 11% of the protein, 2% of the fat, but also contains iron, phosphorus, calcium and vitamin B and other substances, is a nutritious grain. Buckwheat can also be used as medicine, have digestion, stop sweating and anti-inflammatory effect.
◆ Lap-meat
Lap-meat has a long history, known far and wide. Its color red, fragrant smell, soft and glutinous meat, minced but not rotten, rich and mellow aroma, melt in the mouth. There is a "fat meat to eat not greasy mouth, lean meat without dregs full of oil," the praise, with a white bun sandwich bologna, is a unique flavor. It is commonly known as bologna with bun.
◆ Jia San irrigation soup buns
Red Northwest, known as the national "Jia San irrigation soup buns", is the reform and opening up of Xi'an after the emergence of one of the new halal famous snacks. It is the same as the old Xi'an famous snack "beef and mutton buns", affordable, unique flavor, loved by the masses.
Jia San created the soup buns, the use of fine white flour for the skin, Qinchuan yellow beef for the filling, Fengxiang Dahongpao pepper seasoning, with pure beef bone marrow broth for the juice, steamed in a small cage with a strong fire, fine materials, craftsmanship, with a "thin skin like paper, tender filling with soup, seasoning," the characteristics of the "three great" known as "three greats.
◆ Dumplings
Dumplings are the traditional food of the Chinese nation, Xi'an's dumpling feast is a boutique food, you may not have eaten, but you must go often. It is in the research and development of China's traditional dumplings on the basis of the development and refinement of the new feast species. Its selection of materials, unique craftsmanship, vivid modeling; a dumpling a pattern, a dumpling a flavor, a dumpling a type, known as "the best in China". Since its creation in 1984, there have been 108 varieties.
◆ Sanyuan Polygonum Sugar
Sanyuan Polygonum Sugar has a history of about two hundred years. It is rumored to have been appreciated by Cixi. It looks like a drumstick shape, golden yellow skin with a layer of white sesame, inside is a honeycomb sugar heart, eat the flesh delicious long, loose, sweet, crispy, crunchy, fragrant. It has a unique flavor and has become one of the traditional and valuable foods in Shaanxi Province.
◆ Fengxiang preserved donkey meat
Donkey meat has the function of replenishing qi and blood, benefiting the internal organs, etc., for the accumulation of years of hard work, the first recovery from a long period of illness, qi and blood deficiency, shortness of breath, weakness, loss of appetite are all for the tonic therapeutic good products. Therefore, there is a "heavenly dragon meat, donkey meat on the ground" folk proverb. Guanzhong in Shaanxi Province produces "Guanzhong donkey" which is famous all over the country. Fengxiang donkey meat is made from the leg meat of donkey. It is reddish in color, fine texture, crispy and delicious, all flavors are good, never get tired of eating. Since the reign of Xianfeng in the Qing Dynasty, it has been welcomed by all over the world.
◆ Old Tongjia preserved mutton
Xi'an Old Tongjia preserved mutton has a history of more than 300 years. It is made from boned mutton, with nitrous oxide, cinnamon, star anise, peppercorns, fruits of grass, cumin and Qinghai salt as auxiliary ingredients, and refined through the process of curing, boiling and stewing. It has a reddish color, crispy meat, distinct fat, oily and fragrant, fresh and delicious. For more than three hundred years, it has been popular with its unique flavor.
◆ Crystal Cake
Crystal Cake is named after its transparent and shiny core, which is like crystal. As early as the Song Dynasty, it enjoyed a high reputation. It was once on a par with bird's nest, silver ear and even Jinhua ham. It is still a famous specialty of Shaanxi Province. Among them, the "Lotte Brand" crystal cake produced by Weinan and the crystal cake produced by Xi'an Demao Gong are the most famous. It is beautiful in appearance, oily but not greasy, with a strong rose aroma, is a gift to friends and relatives of the top gifts.
◆ Cake
A sweet cake made of glutinous rice and red dates, Xi'an people usually use it as breakfast. It is characterized by a rich jujube aroma, soft, sticky and sweet, because jujube also has the effect of benefiting the qi and tonifying the blood, nourishing the kidneys and calming the spirit, and has a very high nutritional value. It is a kind of nourishing food, loved by Xi'an people.
◆ Qinzhen Rice Pi
In Xi'an, Qinzhen Rice Pi is a popular food for all ages. In Xi'an, Qinzhen rice skin is popular among the young and old. In all seasons, in all days, there is always a full house at the cold skin stalls. Seasoning, with appropriate vegetables (generally small or large bean sprouts), oil spices, garlic, soy sauce, vinegar, sesame oil and monosodium glutamate and other seasonings, eaten glossy, thin skin, thin, soft, sinewy, unique taste.
◆ Lamb's Blood in Powder Soup
It is made of three steps: blood making, seasoning and bread making. When eaten with vermicelli, cilantro and other accessories. The blood of the sheep is tender, the fans are smooth and soft, and the spicy aroma is fragrant. Best eaten in winter. And because of the seasonings used for the warmth of the stomach and | aroma of the opening of the Chinese medicine, it is especially favored by the old stomach weak customers.
◆ Steamed beef and mutton
Started in the Tang Dynasty, it is one of the famous snacks in Chang'an. Fresh fat beef or mutton is marinated with peppercorns and incense and other seasonings, and then steamed with flour over a fire or a fire. When eating, accompanied by raw garlic (you can also eat with lotus leaf cake clip), and then a cup of boiled brick tea, both digestive, and | feel clear mind and mouth, aftertaste.
Author: 222.90.210.* 2005-10-3 13:51 Reply to this statement 3 (reprinted) Shaanxi famous food
◆ Buckwheat noodles
Shaanxi one of the famous snacks, has a history of 600 years. Especially in northern Shaanxi, Hancheng, Xi'an school gate white buckwheat noodles are the most famous. The production of fresh buckwheat grinding freshly made, a cold food, can also be added to the lamb ultimatum hot food.
Characterized by fragrant and tasty, thin and tough. The local people say: "Buckwheat noodles are black, tough and refreshing to treat the guests."
◆ Honey Cold Browns
Xi'an's famous snack, started in the Tang Dynasty. It is made by pouring honey and osmanthus sauce on the cold palm. It is a cool, sweet, aromatic, refreshing, and ideal summer food.
◆ Beef and Lamb Dry Layer Cake
Started in the Tang Dynasty, the production technology is very delicate, after the four processes of crisping, flour, cake making, frying and baking and so on. The color is golden, layered, crispy but not crumbly, oily but not greasy, crispy and delicious, the number of Hui Min Fang on the most delicious.
◆ Huanggui thick wine
Glutinous rice as raw material, steamed and fermented. It is white like jade, thick like pulp, low alcohol content, suitable for young and old, and has a unique flavor. It is said that Li Bai drank the thick wine from Chang'an when he was fighting for the wine and wrote a hundred poems.
◆ Pulled Noodles
Pulled noodles are a traditional noodle snack in Guanzhong. It is made with hot oil and stirred with the fingers. It is characterized by its color and luster, glossy and flexible, elegant and fragrant.
◆ Qianxian pot helmet
624-705 AD, for the Tang Emperor Li Zhi and Wu Zetian to build a joint tomb Qianling, because the project is huge, many workers, cooking difficulties, supervisors and pawns will be helmet branded buns, and thus the name. After more improvements, the formation of a unique flavor of food. Pot helmet diameter eight inches, six points thick, shaped like a chrysanthemum, the inner flesh layer, delicious.
◆ Changwu pot helmet
Changwu pot helmet originated from the grandmother to the grandson He Mi Yue gift, and later developed into a flavorful convenience food. The whole helmet is round, diameter of feet, an inch thick, weighing five pounds. Raw materials with wheat flour, pressure rod and noodles, shallow pot slow baking. Helmet appearance of yellow, incision sand white, crispy and live in the mouth, can be placed for a long time, can be carried.
◆ Longxian horseshoe cake
Horseshoe cake, horseshoe-shaped and named, originally Longxian folk visit friends and relatives when the famous pastry, is made of fine flour, lard, honey and sugar as raw materials, brownish-yellow in color, clear texture layer, crispy and sweet, and resistant to storage. Now Long County Food Processing Plant production.
◆ Qishan noodles
Qishan noodles are made of high-quality wheat from Baoji real estate as raw materials. The production process is unique, the noodles are hollow, white and thin, resistant to cooking, flavorful and easy to eat. Legend has it that at the end of the Qing Dynasty, Empress Dowager Cixi fled Xi'an and ate Qishan noodles. Qishan noodles are represented by the products of Xuanqiying Village. Nowadays, the local villages have formed a handmade noodle processing base, and the products are well-packaged, portable and durable, and are marketed both inside and outside the province.
◆ Qishan Noodle Skin
According to legend, during the Kangxi period of the Qing Dynasty, Wang Tongjiang, a native of Qishan, brought back his hometown from the Imperial Palace in Beijing, which is why it was originally known as "Royal Beijing Powder", and is also known as "Wheat Noodle Skin", "Stuffed Skin", etc. The product has been widely used by the Chinese people for many years, and is now sold in many countries.
The Qishan noodles are well selected, the production process is exquisite, cooking fine, with white, thin, light, soft, sinewy, fragrant and so on the characteristics of the current development of the branding of the skin, rolling the skin and several other types of convenient and economical to eat, is the Shaanxi region's popular cold snacks.
◆ Qishan Shame Noodles
Qishan Shame Noodles has a long history, first started in the Zhou Dynasty. It is made with big meat "bashimi" (bashimi is diced meat), tofu, yellow flowers, fungus, kelp and fresh vegetables, floating vegetables, cooking soup and pouring noodles. Qishan noodles are famous for their "thin, sinewy, light, sour, spicy, fragrant, fried, thin, wang" characteristics, and people often call them "Qishan noodles". Qishan noodle restaurants are located in the city and countryside of Guanzhong.
If you go to Qishan County, you can also go into the farmer's folk tree to taste the original flavor of the authentic flavor of the noodles.
◆ Fengxiang 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 pot helmet poured 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 an economic breakfast.
◆ Fufeng Lamb Bun
The shape is round, the middle has a small nest, printed with a red lamb pattern, so the name Lamb Bun, Fufeng County has a characteristic flavor food. It is made of fine flour, oil and sugar. It is characterized by crispy and tasty food and storage resistance, and is a good product for traveling and visiting friends and relatives.
◆ Fengxiang preserved donkey meat
Preserved donkey meat was created in the Qing Dynasty during the reign of Xianfeng. The production of preserved donkey meat is made by selecting the best donkey meat, which is sun-dried, pressed, boiled and salted in summer, autumn and winter. The slices are bright red in color, delicate in texture, crispy and sinewy, with a delicious taste and a lingering aftertaste. Especially "Qian Qian meat", called the donkey meat in the boutique. Now Fengxiang County has a number of enterprises processing production, is a gift to guests, banquets to meet friends and relatives of the best products.
◆ Qishan pot helmet
According to legend, Qishan pot helmet first began in the time of King Wen of Zhou, also known as the "King Wen pot helmet" pot helmet because of the shape of the bottom of the pot, as big as a pot lid and so named. Its surface is thin, crispy, fragrant and flavorful. When making the noodles and add salt, oil, spices, and then use the wooden bar repeatedly mixing pressure, the surface of the sticky sesame, small fire roasted and branded into the color yellow skin crispy, flavorful and beautiful.
Author: 222.90.210.* 2005-10-3 13:51 Reply to this statement 4 (reprinted) Shaanxi famous food
◆ Baoji tea pastry
tea pastry to flour, lard, vegetable oil, plus condiments baked. The color choice of golden, soft inner layer, layers of flowers, oil, but not greasy, taste crispy. Often eaten with fried eggs, flavorful and tasty.
◆ Water basin mutton
The water basin mutton of Pucheng and Dali has been famous for a long time. It is made of fresh mutton, mutton bone with cinnamon, pepper, small fungus, grass nuts, salt, monosodium glutamate, and eaten with baklava or baklava buns, accompanied by sugar and garlic, chili sauce, and fresh garlic cloves, which makes the meat rotten and soup clear, fat but not greasy, and has a special flavor.
◆ Hancheng Mutton Noodles
The fine buckwheat flour is pressed into cha scrupulously, with | fresh mutton, cooked mutton oil, vinegar, chopped green onion, oil splash chili, salty noodle sauce, salt, five spices, salted leeks, such as the system of bashful broth, and poured on it. |It is characterized by noodles long and soft, ultimatum rotten thick alcohol, the population of spicy pleasant.
◆ Dali Elbow with a handle
The elbow with a handle is made of pork elbow with bone, accompanied by large incense, cinnamon and other cooking and steaming, and its color is jujube-red, oval-shaped, rotten meat glue, fat but not greasy, thin but not firewood.
◆ Fuping Empress Dowager Cake
The Empress Dowager Bo, the mother of Emperor Wen of Han Dynasty, was fond of this cake, which was later introduced to the people and named. It is made of top quality flour and lard, and is characterized by a burnt, crispy skin, layered meat, soft and delicious, and a fragrant oil that is not greasy.
◆ Meiyuan Crispy Dumplings
You must have eaten dumplings, but you may not have seen the crispy dumplings, produced in the town of Fuping Meiyuan, chic shape, yellow color, population crispy, the uniqueness is that the trap is to be activated every other year in the summer.
◆ Stone bun
Stone can also be branded bread, you must not have seen, stone branded bread, the surface of the pits, also known as the ancient griddle cake. It is characterized by crispy and fragrant, easy to digest, portable and easy to store.
◆ Tongguan Catfish Soup
Yellow River fresh catfish as the main ingredient, accompanied by secret seasonings, stewed by slow fire, simmering for about an hour before the practicality of the soup, its soup color milky white as milk, flavorful and pure and thick, and nourishing and strong effect.
◆ Oil cake
Made of soft rice, jujube refined, fried in vegetable oil, its flavor is fragrant and delicate, sweet and delicious.
◆ Oil bun
Round, ring-shaped, fried, golden like copper coins, in Yan'an folklore is a symbol of wealth and good luck.
◆ Pumpkin with secret juice
With high-quality eight-pronged pumpkin in northern Shaanxi Province, peeled and seeded, flat planed in half, cut into a number of small petals along the natural gourd grooves, spelled back to the whole, into the pot after steaming, poured with sugar juice. The taste is soft, sweet and pleasant.
◆ Haggis
By the sheep's head, hooves, blood, liver, belly, lungs and other braised into a very good tonic effect.
◆ Taro sassafras
Sassafras sassafras sassafras into inch-long thin slices, stirred into the pepper, shredded green onions, ginger powder, salt, etc., with the flour stirred well, steamed on the pot. It's very delicious, and you can eat it for a long time.
◆ Qian Qian rice
Coarse grain exquisite Qian Qian rice is the black beans by soaking, rounded up, put on the mill pressed into pieces, shaped like copper, so the people called "Qian Qian rice.
Special thanks to the chat hair teenage madness page netizens abandoned me to take the friendly information
◆ Known as "the ancient capital of Chang'an first flavor" of the gourd chicken, Xi'an's traditional dishes. It is known for its fresh skin, tender meat, and mellow flavor.
However, the creation of this delicacy, there is a blood and tears stained legend.
According to legend, "gourd chicken" was created in the Tang Dynasty during the Tianbao period, from the family cook of Wei Jiaozhi, the Minister of Rites. According to "Youyang Miscellany Chopping Block" and "Yunxian Miscellany" records: Wei Jiaozhi was born in a bureaucratic family, by virtue of his father's and brother's shade, noble minister, flat step officialdom. This person is a brocade, extravagant, extremely demanding meals, there is "people want to not meal tendons and bones Shu, curry must be people to half the public kitchen," said.
One day, Wei Cheok ordered the cook to cook out of the chicken to be crispy and tender with good, color and aroma. The first chef steamed and then deep-fried approach to make, Wei Cheok tasted that too old, did not reach the tender taste standards, greatly annoyed, ordered the family to pull the chef to play fifty lashes, the poor chef was hit by the skin and flesh, not the day of the serious injuries and death.
The second chef to take the first boiled, steamed, and then over the oil method, tender requirements are met, but after three procedures of tossing, has long been the bones and flesh into pieces. Wei Cheok suspected the chef of stealing food, not to say, the chef was also killed alive.
The other chefs had to continue cooking for him because of his power. The third chef learned the lesson of the first two. In the southern suburbs of Xi'an, Sanjiao Village area to find a year long, two pounds of the "bonobo" chicken. Before cooking, he tied the washed chicken with a thin rope, then boiled it first, then steamed it, and then fried it. The chicken is steamed and then deep-fried. Salt. Onion. Ginger. Anise. Cinnamon. Wine. Soup and so on, after steaming and then into the 80% hot oil deep-fried to golden brown, fish out of the net, and then put into the dish with a dish of pepper salt on the table together. Cooked out of the chicken, not only flavorful and tender, and chicken body complete like gourd. At this point, Wei Jiaozhi is satisfied.
Author: 222.90.210.* 2005-10-3 13:51 Reply to this statement 5 (reprinted) Shaanxi famous food Later, the chicken cooked in this way was called "gourd chicken" and has been passed down to this day
Special thanks to the netizens of the mouth of the Pifu for the information
◆ Hanzhong: the Pizi is the most famous chicken in the world. p>◆Hanzhong: Pi Zi
Representatives of the rice, noodles, hot noodles, because of the processing of small stone mill with water to grind the rice into rice flour paste, also known as the water mill Pi Zi. When making the rice flour paste will be ground into flat on the bamboo steamer to steam. Add seasonings, mainly garlic juice and chili oil, and the flavor is spicy and sour with garlic.
◆Hanzhong: Vegetable Tofu Festival Vegetable Tofu Rare Rice
The vegetable tofu in Hanzhong is not just any tofu, but a kind of home-cooked meal that the locals love and never tire of eating. This kind of sour food with local characteristics is not only a delicious food for local people to spice up their life, but also a good dish for entertaining guests.
The dish tofu eating method is also quite sophisticated. Eat with small dishes, small dishes are generally leeks, cilantro, pickles, etc., these small dishes are ginger, garlic, green onions, sesame oil, bean curd, red oil, etc. Mixed well, the flavor of the wonderful. The reason why vegetable tofu is loved by Hanzhong people is that besides its unique flavor, it is rich in nutrients and has the effects of helping digestion, improving appetite, relieving alcohol and greasiness, nourishing face and moisturizing skin.
◆Liuyang: Can Tea
The Qiang compatriots living in Liuyang County, on the south slope of the western part of the Qinling Mountains, have had the custom of drinking can tea since ancient times. The so-called tea in cans is tea burned in ceramic tiles. And one of the face cans of tea and oil fried tea is cans of tea in the very representative of the two tea-drinking customs.
◆ Noodle cans of tea with two different sizes of cans boiled. Large cans used to boil the batter, the water into the can, then with onions, ginger, pepper and other spices, plus salt, placed on the fire boiled, after the water boiled, the cool water into the batter into the can, cooked to be used. Small cans are used to cook tea, the sun green tea or tightly pressed tea into the can with water and simmer to boil, then the tea into the face of the can, and then poured into a small bowl, add fried bacon, walnuts, peanuts, peanuts, tofu and eggs and other condiments, that is, into the face of the can of tea.
◆ Oil fried tea is also called fried green tea or clear tea. Generally used to entertain elderly or precious guests, is a kind of local courtesy very high hospitality. The method is to bake the tea pot on the fire, add a spoonful of oil, after boiling, move it to the side to cool for a moment, then put in a spoonful of white flour, at the same time, will be fragrant kernel or peach kernel crushed into the pot, and then move it to the fire to stir-fry, stir-fry well with bamboo chopsticks lined with the wall of the pot, and then add oil to burn hot, add the tender tea leaves and a small amount of salt and stir-fry, and so on to send out the rich aroma of the tea, and then add the water and boil it into the teapot and then you can drink it.
◆Hanzhong: bacon
Also known as smoked meat, every year in the winter waxing month, families slaughtered the annual pig, in addition to leaving enough fresh meat to eat in the New Year, the rest of the leftover fresh meat with salt, with a certain proportion of pepper, fennel, cinnamon, cloves and other condiments, marinated in a jar. 7 to 15 days, take out the rope with palm leaf string hanging up and dripping dry, then hang the stove or stove above, after the smoke and fire, long time, it will become a bacon, and the bacon will become the bacon. In the long run, it will become bacon. There are even better, first with cypress branches, sugar cane bark, Tsubaki bark or firewood fire slowly smoked, and then hung up with smoke and fire slowly smoked and dried into. Smoked bacon table consistent crystal yellow and transparent, cooked and cut into slices, transparent and shiny, bright color, yellow and red, eat flavor mellow, fat and not greasy, thin and not stuffed teeth, not only taste unique, nutritious, and has the appetizer to dispel cold, digestion and other functions. In addition to frying bacon with other dry and fresh vegetables, cooked can be held in the hand to eat cold, called "brick board meat", will not eat bad stomach, is an excellent travel spices.
◆Xixiang beef jerky
Cheap price, authentic flavor. It is very popular among people.
◆Shangzhi Pork
This dish is reddish in color, soft and glutinous in texture, fat but not greasy, melting in the mouth, and has a strong aroma of shangzhi, which is a unique flavor dish of Shang County, Shaanxi.
◆Hanzhong Bang Bang Noodle
Hanzhong city flavor food is made of the best white flour. It is named after the fact that it is listed on the market at night and is sold by bang bang. It is characterized by sourness, spiciness, freshness and aroma, which is good for dampness and stomach warming, and is a kind of noodle snack with high carbon compounds, certain fats, vitamin B and calcium, phosphorus and iron, etc. It is also a kind of food with high carbon compounds.
◆Ningqiang Wangjia Walnut Cake
The traditional flavor snack of Ningqiang County, Shaanxi Province. Wang Ji Fuxing Old Walnut Cake was opened in the Qianlong period of the Qing Dynasty, and its skills have been passed down from generation to generation. It is characterized by its golden color, crispy and delicious, and unchanged after a long time of storage. It is rich in unsaturated fatty acids and carbohydrates. Walnuts also have the therapeutic effects of strengthening the waist and tonifying the kidney, laxative and laxative.
◆Ankang Rice Wine
Sweet wine, also known as "mash", rice wine is a famous traditional drink around Ankang, containing a variety of vitamins. It contains many vitamins. The alcohol content is only about ten degrees, so even those who are not good at drinking can drink it. In Ankang cities and towns, it has become a custom for families to make sweet wine for drinking or entertaining guests during festivals and weddings. The production process of Ankang sweet wine is delicate and exquisite. When brewed for drinking, if the sweet wine is mixed with eggs, walnuts, raisins, jujubes, cinnamon orchards, silver ears, Lanterns, etc., its flavor is better, more nutritious, and it is a great tonic.
Author: 222.90.210.* 2005-10-3 13:51 Reply to this statement 6(Reprinted)Famous Foods of Shaanxi
◆Kangkang Bun
Also known as sesame cake, it is a kind of round or rectangular pancake. The round shape resembles the full moon and is called round kangkang, which is the size of a bowl with thick sides and thin sides, while the long shape resembles the sign of the gods and is called long kangkang. The top of the bun is covered with sesame seeds, and there are knife marks that seem to be broken or not on every finger of the pancake. The kangkang bun is rich in nutrients, not dry but not hard, not stubborn but not soft, crispy and fragrant, suitable for young and old alike.
◆Ankang Steamed Noodles
Flour as the main ingredient, add a little salt and water into the batter, the batter into the surface rubbed with cooking oil in the iron or aluminum round steamer gongs, put in a large iron pot of water into the steamer, a few minutes later, a round, yellow, soft steamed noodles into. Then with the bean sprouts, topped with soy sauce, vinegar, garlic, sesame sauce, oil and hot pepper can be eaten. Steamed noodles are good or bad, one is the noodle tendons, color, and the second is the condiments. There is a great deal of care in the garnish, boiling vinegar, oil and hot pepper should be added to the unique ingredients to show the flavor of the steamed noodles. Good condiments can make the steamed noodle more beautiful.
◆Wangwu Spicy Chicken
In the early 50s of this century, Ningqiang quietly emerged as a kind of flavorful snack - Wangwu Spicy Chicken. Because of its colorful ...
Special thanks to pauliu2008 for the information
◆Noodles
On the 800-mile Guanzhong Road in Shaanxi Province, where people love to eat noodles, housewives who are good at noodle-making kneaded spinach leaves and flour together, and rolled it out to make spinach noodles with oil splash and hot pepper, which made Guanzhong men salivate when they lifted it up.
This particular method, if you trace its origins, the Tang Dynasty's "acacia leaf cold Tao" as its origin. Tang six canon" planted: "too official order summer for acacia leaves cold Tao. Where the court will be entertained, more than nine products for its meals." Du Fu "acacia leaves cold Tao" poem: "green high acacia leaves, pick up the secondary kitchen. The new surface to the near market, juice and dregs are all together. People tripod funding is overcooked, and the additional meal of worry want nothing. The green freshness is shining on the chopsticks, and the fragrant rice is also a bush. The teeth of the cold in the snow, persuade people to cast than the pearl ...... million miles of dew cold hall, open the ice clear jade pot, the king of the cool evening, this elimination is also the time to be required."
From the above records, this "acacia leaf cold Tao" is to pick young leaves of acacia pounded juice and flour and made into noodles, fish out drained water plus cooked oil shaking mix, and then put in the well or ice kiln cold storage, with time to take out of the tuning and eating. Can be said to be the Palace of the summer food, of course, the general population of cloth is not the blessing of the mouth (more than nine officials to taste). Sophora leaves green and tender but a few days, a little long, it is bitter and difficult to eat, and almost all seasons, the flavor of spinach nature is difficult to compare, see the folk women than the palace chef is also smart a few points.
Guanzhong spinach noodle method: fresh spinach leaves into the boiling water slightly blanched out (at this time spinach contains oxalic acid is not easy to decompose the human body has been dissolved into the water), cooled and kneaded with the appropriate amount of flour (without adding water), until the dough completely green, a little bit of "wake up" for a while, and then kneaded for a while, rolled out, according to the preference of each person, cut into a wide or narrow long noodle into the pot of boiling water and fish into a bowl, sprinkled with an appropriate amount of refined salt, Chili noodles, garlic, with hot rapeseed oil (about a spoon) poured on it, and then seasoned with monosodium glutamate, soy sauce, balsamic vinegar can be eaten. It is characterized by green noodles, smooth and fragrant, and contains chlorophyll and vitamins needed by the human body, which makes up for the lack of eating noodles alone.
◆Qianqian Rice
This is a kind of rice for people who lack food in northern Shaanxi Province, and it is cooked with rice bran and grain to feed the hungry. And now it has become a flavorful food made of coarse grain. The practice is that the black beans soaked in water expansion, on the stone mill crushed into pieces, shaped like copper, so people called "". Cooked according to the bean money into rice 80% of the pair mixed up, one by one under the pot, such as bean money half-cooked, and then into the millet. When the bean money floating on the surface of the porridge can be eaten. Qian Qian rice sticky mouth, thick flavor, especially in winter, drink a bowl of money to keep warm, cozy. It is said that Diaochan is often eat money money rice only to become beautiful and moving