Beef and mutton breast has a history of nearly a hundred years in Xi 'an, and it is one of the famous snacks in Xi 'an. The materials are exquisite, the technology is excellent, the auxiliary materials are complete, the temperature is suitable, and the braised pork is crisp, tender and ruddy, mellow and delicious. According to legend, Empress Dowager Cixi fled to xi 'an and ate preserved beef and mutton in Xi 'an, which was full of praise. Today's preserved beef and mutton has become a good gift for relatives and friends. You must buy some back. You don't have to worry about preservation. Vacuum packaging can generally keep fresh for about 10 days.

Huang Gui persimmon cake

It is made of fire crystal persimmon from Lintong, sweet-scented osmanthus sauce, sugar and flour. Features sweet and delicious, sweet but not greasy. According to legend, Li Zicheng became the Queen of Xi 'an, and the people of Lintong comforted the rebels with Huang Gui persimmon, which was highly praised by the rebel soldiers.

Gao Dai

In Xi, people usually have sweet cakes made of glutinous rice and red dates as breakfast. It is characterized by rich jujube fragrance, soft and sweet, because jujube also has the effects of nourishing qi and blood, nourishing kidney and calming the nerves, and has high nutritional value. It is a nourishing food and is deeply loved by Xi people.

Qin Zhen rice skin

In Xi, Qin Zhen rice skin is a kind of food suitable for all ages. There is no season, no rain or shine, and the cold rice noodle stand is always packed. When adjusting food, it should be accompanied by appropriate vegetables (usually red bean teeth or bean sprouts), oil chili pepper, garlic paste, soy sauce, balsamic vinegar, sesame oil, monosodium glutamate, etc. It tastes smooth, thin, soft, chewy and unique.

Sheep blood in soup noodles

It is refined through three steps: blood preparation, seasoning preparation and bread soaking. Serve with vermicelli, coriander and other accessories. Sheep blood is tender, vermicelli is smooth and soft, spicy and fragrant. It is best to eat in cold winter. Moreover, because most of the seasonings used are traditional Chinese medicines that warm the middle warmer, strengthen the stomach and enlighten the senses, they are especially favored by elderly customers with weak stomach and intestines.

Steamed beef and mutton with flour

Originated in the prosperous Tang Dynasty, it is one of the famous snacks in Chang 'an. Fresh fat beef or mutton is pickled with ten spices such as pepper and eggplant, and then steamed with flour over high fire and slow fire. When eating, add raw garlic (which can also be eaten with lotus leaf cake) and a cup of boiled brick tea, which not only helps digestion, but also clears the heart and leaves no aftertaste.

Buckwheat noodles

One of the famous snacks in Shaanxi has a history of 600 years. Especially in northern Shaanxi, the white bridge deck at the entrance of Hancheng and xi 'an schools is the most famous. When making, fresh buckwheat is selected for cooking, and mutton and minced meat are generally used for cold or hot frying. It is characterized by fragrance, good taste, red stripes and tough tendons. The locals joked: "buckwheat noodles are black and the dishes are tough and refreshing."

Honey cold rice dumplings

Xi's famous snacks began in the Tang Dynasty. It is made by pouring honey and osmanthus sauce on cold zongzi. Cool and sweet, it is an ideal summer food.

Beef and mutton qiancengsu pancake

Beginning in the Tang Dynasty, its production process is very elaborate, and it is shaped through four processes: making crisp, kneading dough, making cakes and frying torches. Golden color, distinct layers, crisp but not broken, oily but not greasy, crisp and delicious, is the best in several Hui workshops.

Huangguinong wine

It is made by steaming and fermenting glutinous rice. White as jade, thick as meat, low alcohol content, suitable for all ages, and unique flavor. It is said that the "Hundred Poems of Li Bai's Fighting for Wine" of that year was the thick wine of Chang 'an specialty.

North yard men Muslims snack street

Most of the north courtyard doors are traditional wooden shops in Ming and Qing dynasties, which are simple and elegant, beautifully built and have a strong traditional residential and street architectural style in Guanzhong. Here, we operate Hui diet such as soup packets, beef and mutton buns, barbecues and eight-treasure porridge. Chinese and foreign diners are in an endless stream all day.

Chang Wu Guo kui

Changwu Guokui was originally a gift from grandma to grandson He, and later developed into a flavor convenience food. Guo Kui is round as a whole, with a diameter of one inch and a weight of five Jin. The raw materials are wheat flour, pressure bar and flour baked in a shallow pot with slow fire. The helmet is yellow in appearance, white in incision, crisp and palatable, and can be carried for a long time.

Lamian; Ramen

Lamian Noodles is a traditional pasta snack in Guanzhong area. Stir with hot oil and you can eat it. Its characteristics are harmonious color, smooth and flexible, elegant and fragrant.

Gan Guo Xi an kui

In 624-705, when the dry tombs were built for Li Zhi and Wu Zetian in Tang Gaozong, they were named after the huge project, numerous migrant workers and difficulties in cooking, so the soldiers in the army used helmets to cook steamed buns. After many improvements, the food with unique flavor has been formed. Guo kui is eight inches in diameter and six points thick. It is shaped like a chrysanthemum with a layer inside. It's delicious.

Long county water chestnut cake

Horseshoe Crisp, named after the shape of horseshoe, was originally a precious cake when people in Longxian visited relatives and friends. It is made of refined flour, sheep fat, honey and sugar, with brown color, clear texture, crisp and sweet taste and storage resistance. Now it is produced by Longxian Food Processing Factory.

Fengxiang tofu pudding paomo

If you want to have an economical and convenient breakfast, Fengxiang Douhua Paomo will be your first choice in Baoji. How to eat it is to pour the pot helmet cut into small pieces into a soybean milk pot and cook it a little, then put it in a bowl, then spoon hot tofu on it, pour soybean milk and add seasoning. Its quality requirements are tender tofu, fried soybean milk and Chili oil. After eating, it is salty, spicy and delicious, with high nutrition and easy digestion. It has become an economic breakfast for Baoji Fengxiang.

Qishan minced noodles

Qishan noodles with minced meat have a long history, which first began in the Zhou Dynasty. When cooking, it is made of big meat "SAOZI" (SAOZI is diced meat), tofu, yellow flowers, fungus, kelp, delicious bottom dishes and pickles, and then boiled soup to pour noodles. Qishan noodles with minced meat are famous for their thin, flat, light, sour, spicy, fried, thin and fragrant characteristics, and people often call them "Qishan noodles". Qishan noodle restaurants are all over Guanzhong urban and rural areas.

If you go to Qishan County, you can also walk into the peasant folk village and taste the original minced meat noodles.

Fengxiang bacon donkey meat

Bacon donkey meat was created in Xianfeng period of Qing Dynasty. The production of preserved donkey meat should choose the first-class donkey meat, which is dried, squeezed, boiled and pickled in summer, autumn and winter. Its slices are bright red in color, tender in meat, crisp and muscular, delicious and memorable. Especially, "Qian Qian Meat" is called the best of donkey meat. At present, there are many enterprises processing and producing in Fengxiang county, which is a good product for giving guests and welcoming relatives and friends.

Qi Guo shan kui

According to legend, Qishan Guokui first started in Zhou Wenwang, also known as "Wangwen Guokui". Guo kui is named after the shape of the bottom of the pot and the size of the lid. Its surface is thin, crisp, oily and delicious. When making, add salt, oil and spices to the dough, then repeatedly stir and press it with a wooden frame, stick sesame seeds on the surface, and bake it with low fire. Yellow and crisp, delicious.

Baoji tea cake

Tea cake is baked with flour, pig fat, vegetable oil and seasoning. Golden color, soft inner layer, layers of falling flowers, oily but not greasy, crisp taste. Often eaten with fried eggs, it's delicious.

Potato brush

Rub the potatoes into an inch-long thin slices with a spatula, and add pepper, shredded onion, ginger powder, salt powder, etc. Stir well with flour and steam in a pot. Crispy and delicious, it won't get tired after eating for a long time.

Qian Qian rice

Qian Qian rice refined from coarse grains is made by soaking black beans, swelling them, and then crushing them into pieces on a mill, which looks like copper coins, so people call it "Qian Qian rice".

Shuipen mutton

Basin mutton in Pucheng and Dali has long been famous. It is made of boneless fresh mutton, sheep bones and cinnamon, pepper, eggplant, tsaoko, refined salt and monosodium glutamate. Eat it with sesame seed cake or Baiji steamed bread, with sugar garlic, Chili sauce and fresh garlic cloves. The meat is rotten and clear, fat but not greasy, and has a unique flavor.

Hancheng mutton hege

Buckwheat flour is pressed into various shapes. Make soup with fresh mutton, cooked sheep oil, balsamic vinegar, chopped green onion, wormwood powder, oil pepper granules, salted noodle sauce, refined salt, spiced powder and salted leek, and pour it on it. Its characteristics are: slender and soft, crispy and mellow, and the entrance is spicy and pleasant.

Pucheng rafter steamed buns

Steamed buns in rafters are named after their shape. They have been made for more than 200 years and are unique traditional foods in Pucheng. The production method is unique, no alkali is added when steaming steamed bread, the fermentation degree is strict, and the dough needs to be kneaded repeatedly, so the rafter steamed bread is crisp inside and bright outside, with low water content, easy to carry and storage resistance.

Da Dai Li ba elbow

The elbow with handle is made of pork elbow with bone, boiled and steamed with fragrant incense and cinnamon. Its color is purplish red, oval, rotten and sticky, fat but not greasy, thin but not firewood.

Hanzhong vermicelli, Hanzhong hot bean jelly, Hanzhong vegetable bean curd, Chenggu vermicelli, Xixiang beef jerky, Zhenba dry fried tit, Lueyang canned tea, Ningqiang spicy chicken, paste noodles, rice cake steamed buns, Ningqiang walnut steamed buns, and leaf bean jelly.

Camellia oleifera paomo

Camellia oleifera is fried with animal oil and flour. On the streets of Yaoxian County, there are many shops and stalls selling oil-tea buns.

Yulin's tofu, fried soybean milk, three fresh, Suide's oil swirl, Zhenchuan's oil oven, fat horseshoe crisp, Zizhou's fruit stuffing, Qingjian pancake, rice-fat donkey intestines, mutton slaughtered in Dingbian and Jingbian, chopped buckwheat noodles, and mutton offal, hand-grabbed mutton, oil cakes, rice wine and bowls.