There are many snack bars on both sides of the road from the North Square of Big Wild Goose Pagoda to the north, especially Yongmin Qishan noodles, which are authentic Shaanxi flavor, sour and delicious. Don't miss it if you like it, and it's cheap. There is also the world's first side on the west side of the Big Wild Goose Pagoda Cross, which tastes good. There is also a food street on the west side of the Big Wild Goose Pagoda, which deals in local flavor.
Biangbiang noodles (bangbangmian)
Bangbangmian is a kind of flavor food in Hanzhong, which is refined from high-grade flour. Add soy sauce, vinegar, monosodium glutamate, pepper and other condiments to the noodle soup, remove them from the noodles and pour lard on them. Sour and delicious, diuretic and warm stomach. It is a pasta snack, which contains a certain amount of fat, B vitamins and calcium, phosphorus and iron. The real Shaanxi dialect is called "biangbiang noodles". It's a real Qin flavor (spicy), which is very enjoyable to eat!
As for the name of "biangbiang noodles", there is such a jingle: "Fly to the sky a little bit, and the Yellow River bends at both ends, with a big mouth. Words move in and out, a new button on the left, a new button on the right, a long button on the left and a long button on the right. In the middle came a horse prince, with his heart at the bottom and next to the moon, and two thieves stood by and walked around in the car. " When you taste it, it will make biangbiang sound, which is very delicious.
Niu mutton and bread pieces in soup
The first bowl in the world, soup beef and mutton.
Xi 'an's beef and mutton steamed buns are exquisite in workmanship, well-cooked, thick in rotten soup, thick and mellow in ingredients, smooth in gluten, soft and tough in taste, fat but not greasy, rich in nutrition, and nourishing by dietotherapy. The origin of mutton bread in soup can be traced back to BC 1 1 century. In the Western Zhou Dynasty, mutton soup was listed as a "gift" for emperors and princes. According to the Book of Song Dynasty, Mao Xiuzhi in the Southern and Northern Dynasties was appointed as the Tailing Officer by Emperor Wu because of the unique taste of mutton soup, and was later promoted to Dr. Guanglu, the Shangshu. More than 1,400 years ago, in the Sui Dynasty, there was a beautiful dish in Xie Tie's The Book of Songs, which was called "no sheep soup sacrifice". According to the literature, the court meals and shops in the Tang Dynasty were good at making soup. On the third day, instead of cooking for me, I washed my hands and made bride soup. Mutton soup is the soup boiled with mutton, which is the embryonic form of beef mutton soup. According to legend, when Song Taizu Zhao Kuangyin was unsuccessful, he lived in the streets of Chang 'an (now West) because of poverty. One day, there were only two pieces of dry steamed bread left on him, and he was too dry to bite, because he couldn't swallow it, which was very painful. There happened to be a mutton shop on the side of the road making mutton, so he asked for a bowl of mutton soup, hoping to soak the buns soft. Seeing his pity, the shopkeeper told him to break the steamed bread and pour a spoonful of tumbling mutton soup. Zhao Kuangyin picked up the soaked steamed bread and shoveled it. After eating, he was feverish all over, sweating on his head, hunger and cold all disappeared, and his spirit doubled. After eating, he thanked the shopkeeper again and again and continued on his way.
The famous Guo Kui in Degan County
Zhou Guokui has a long history, which began in the Tang Dynasty more than 1000 years ago. According to legend, when Tang Gaozong built the tombs of Li Zhi and Wu Zetian, the tomb site was chosen in Liangshan, 6 kilometers north of Fengtian County. Because this direction is "dry" in the gossip, the mausoleum built is called "dry mausoleum". Fengtian County was later changed to Ganzhou and Ganxian County. The construction of Ganling is a huge project, and tens of thousands of migrant workers and supervisors have been recruited. It is difficult to cook many meals at once every day. Therefore, civil servants bake cakes with helmets to solve urgent needs. The cake baked in this way is shaped like a helmet, so it is called a "pot helmet". This kind of pot helmet has an unusual fragrance, which can resist hunger and last for a long time. It is quite popular among migrant workers and foot soldiers. After continuous
Eight-treasure rice is not only delicious in Shaanxi urban and rural banquets, but also indispensable for urban and rural residents in the Spring Festival banquet. It is famous for its excellent color, fragrance, taste and shape, especially for shochu and brown sugar cremation. Why did Bao Tianfan cremate brown sugar with soju? According to legend, this is the story of "cremating Yin at eight o'clock on Sunday". As we all know, Yin was a tyrannical king in history, extravagant and decadent, and lived a life of "wine pool and meat forest". At that time, he was detained by Yin in Shaanxi, and he hated Yin deeply. In order to get revenge as soon as possible, we are trying to find talents everywhere. By visiting sages, I used Bo Kui, Bo Shi, Zhong Tu, Hu Zhong, Shu Ye, Xia Shu, Ji Sui and Ji Ji. Eight talented people are called "Eight Great Men". After Zhou Wenwang's death, "Eight Sons" became Zhou Wuwang's counselor and took an active part in the struggle to destroy business. About 1027 BC, after the Zhou Dynasty was conquered, a grand celebration was held in Fenghao (the western suburb of Jin 'an), the capital of the Western Zhou Dynasty. The royal family "Qiu Ren" steamed Bazhen as a delicacy and poured red-hot mountain slag juice, symbolizing "Eight Divisions of Zhou Dynasty cremated Yin". With the passage of time, royal dishes spread to cities and people. Because it is made of eight precious raw materials and has the metaphorical meaning of "eight people were cremated in the shade in a week", it has become a common practice over time and is called "sweet rice with eight treasures". Later, it developed into a good product symbolizing good luck and happiness in life, and the pouring method of hawthorn juice was changed to the way of shochu burning brown sugar. Once the brown sugar is cremated, the sugar juice gives off a strong bouquet and is dissolved in colorful sticky eight-treasure rice with a unique taste.