There are also some famous foods, such as Qishan dried noodles, Fengxiang noodles, etc. I think this should be included in the "noodles with minced meat" series. There are also eight bowls of noodles with minced meat, namely:

noodles with minced meat,

noodles with minced meat, pulled noodles with minced meat,

.

barbecue in Xi' an

There are not many places to eat barbecue in Xi' an, and the most convenient place is a street behind the Drum Tower. At night, the courtyard is brightly lit, and all the streets are hot

. There are piles of mutton and beef labels at the door of every store. Many tourists carefully ask, "How many are sold together?" "Fifteen strings!" "Then fifteen strings!"

As a good citizen, you must habitually go to the boss to pay. The boss waved his hand and said, "Pay after eating!" " Hey, it's refreshing.

Grilled fish. There is a barbecue shop at the intersection of Stadium North Road and Zhuque Road. Grilled fish is absolutely first-class. Friends who are not used to cumin should eat less.

roast lamb chops

roast lamb legs

roast oil buns

barbecue kebabs

a feeling of breaking off-mutton buns

friends gathered around a table for three or five days, and it was snowing outside, but inside, a feeling of breaking off. The buns are all broken by themselves, and the machine cut them is not delicious at all. The smaller the break, the better. Put the steamed buns in a "huge" sea bowl and take them to the chef who poured the soup. If you don't break them seriously, the chef won't give you the soup. No wonder many friends have never eaten the best steamed buns. You are not serious, and the master is certainly not serious. After coming out, there is sweet Chili sauce and delicious sugar and garlic as company. Who can forget her delicacy?

As for the place to eat, the old horse home in Chrysanthemum Garden is the best, and the Jianji in Nanshaomen is also good. (Lao Sun's family makes buns for foreign tourists, but Lao Xi 'an generally doesn't go there)

Shuipen mutton soup is delicious

Qishan noodles-an ancient style with a long aftertaste

originated from Xiqi. Legend has it that Zhou Wenwang killed a dragon and used it as a reward for the sergeant.

Qishan county is located more than 6 kilometers west of Xi' an and east of Baoji. It is the birthplace of the Western Zhou Dynasty, with outstanding people and fertile land, and is a big county rich in wheat in Shaanxi. As a result, Qishan people began to improve constantly, and made noodles with minced meat famous in the northwest and even the whole country with their own wheat. I have special feelings for this place, and some of them belong to the noodles with shame.

Qishan noodles with minced meat are not only delicious, but also have a beautiful legend. In the Western Zhou Dynasty, there was a dragon that stirred up trouble and harmed the people. One day, Zhou Wuwang, the son of Zhou Wenwang, was patrolling with troops, and happened to meet this dragon, which did great harm to the people. King Wu ordered his soldiers to line up and shoot the dragon with arrows. To celebrate, it is auspicious. Let the army firemen carry a big pot and fry the dragon meat into small pieces. Because there are fewer meat and more soldiers, they can only put a little scorpion in each bowl, which makes the noodles more delicious.

this is "Qishan noodles with minced meat" and "steamed buns with minced meat"

Later, only the pork that was raised more was used as minced meat. After improvement from generation to generation, the present noodles with minced meat have nine outstanding characteristics, namely, sour, spicy, fragrant, thin, stiff, glossy, fried, thin and delicious. Sour-use mature vinegar to make the soup stand out from the acid; Spicy-use frying oil to stir spicy noodles to make the soup spicy and thorough; Xiang-SAO Zi has a unique fragrance; Thin-refers to noodles rolled very thin by hand; Tendon-noodles are thin but not pus; Light-noodles are as light as fish; Frying-the temperature of the soup is very high; Thin-only one bite in each bowl, few noodles, the average person has to eat more than 1 bowls, and the young man can eat 3 or 4 bowls; Wang-there is a lot of oil in the soup, which blocks the heat of the soup. Even if it is cold for nine days, it is not easy to let it cool. At the same time, we also pay attention to the bottom dishes and pickled vegetables, such as bonus (carrot), yellow (yellow flower), white (tofu), gold (egg cake), black (fungus) and green (leek), etc., and the cooking of steamed dumplings is even more exquisite.

In the past, whenever I came home from a business trip, the first thing I did was to eat noodles with minced meat, which was genuine. Don't mention that comfort. Now, with the needs of the market, almost all parts of the country have Qishan noodles with minced meat, which has changed from a place for Shaanxi people to a place for connecting feelings in all corners of the country. Eating Qishan noodles with minced meat has become a kind of emotion.

girls' favorite in Xi' an, this is "rice noodle skin", as well as "rolled noodle skin" and "fried noodle skin"

eight-treasure porridge with honey sauce

ice zongzi

This is BIANGBIANG noodles with fried sauce, not spilled oil

Listen to others' explanation: "Noodles are like belts", which is commonly known as "biang-biang (. Authentic "biangbiang noodles", the width of a noodle can reach two or three inches, and the length is about 1 meter. When it is thick, it is similar to a coin, but when it is thin, it is like a cicada. The flour used for a noodle can usually reach 2 ounces, so a noodle is enough for a meal for a person with a small appetite, and it is easy for a Guanzhong person with a large appetite to eat 8 ounces and 1 catty at a time.

people in Guanzhong eat noodles, and they like to knead them hard, roll them thick and cut them wide. After this kind of noodles are cooked, they should be fished in a bowl, no matter whether they are poured with minced meat or chili pepper without oil. It tastes smooth, soft, hot and strong. Delicious and hunger-resistant. People stretch and shrink their necks, purr and swallow into their stomachs, eat and swell, burp a dozen times, and suddenly they are full of strength, pulling carts and carrying stones up the mountain, and they don't feel hungry for five or six hours.

as for the name of "biangbiang noodles", there is such a jingle-"When you fly to the sky at one point, the Yellow River bends at both ends, and the words move forward with a splayed mouth, with a button on the left, a button on the right, a long button on the left, and a long button on the right. In the middle, there comes a king Ma, with a bottom of heart and a moon, and two thieves stand by and get on the bus and walk around." When you taste it, it will make the sound of biangbiang, which is very delicious.

Hulutou

originated from the "fried white sausage" in the Song Dynasty and has been passed down from generation to generation. Its main ingredients are pig's large intestine head, pig's belly head and fat intestine, which are deodorized, then added with seasoning to make soup, and then boiled with soup. Its soup is rich in flavor, delicious and palatable, and it is a food with high saturated fatty acid and high cholesterol. It is rich in flavor, fresh, fragrant, smooth and tender, fat but not greasy, and suitable for all ages.

Hulutou is a unique flavor snack in Xi 'an. It is similar to mutton steamed buns, both of which are steamed buns, but the main raw material is not mutton, but pork intestines. Legend has it that the gourd head originated in the Tang Dynasty. When Sun Simiao, a famous doctor, went to a small shop in Chang 'an to eat pork intestines, he felt that it was fishy and greasy. When he learned that the preparation method was not proper, he taught the tricks and left the medicinal gourd for the shopkeeper to flavor. The shopkeeper specially hung the medicinal gourd at the door to thank Sun Simiao, and the "miscellaneous cake" was also renamed "gourd head"

retort cake

which is a tradition in Guanzhong area of Shaanxi Province. Its characteristics are: rich jujube fragrance, soft glutinous and sweet. Moreover, jujube also has the functions of invigorating qi, enriching blood, nourishing kidney and calming nerves < P >: jujube is rich in fragrance, soft and sticky. Jujube also has the effects of replenishing qi and blood, nourishing kidney and calming the nerves.

production method:

main raw materials: glutinous rice, red dates or broad beans.

stir-fried bean jelly

steamed bowl

potato fork

chili pepper garlic and sheep blood

a mouthful of mutton

steamed dumplings

Babao mash

Chinese hamburger

dried fruit

Huanggui persimmon cake.