In the 26th year of Guangxu reign (1900), the Boxer Rebellion rose, which dealt a heavy blow to the colonial plunder of imperialist powers in China. On August 14, delegations from Britain, the United States, Germany, France, Russia, Japan, Italy and Austria, headed by British Admiral Seymour, invaded Beijing and set fire to Yuanmingyuan in the name of protecting the embassy, committing unforgivable crimes. Empress Dowager Cixi, who was corrupt and incompetent and listened to politics, fled to xi 'an with Emperor Guangxu on the 15th.
When passing through Tongguan, officials from the Fourth yamen dispatched 100 wooden boats to please the Empress Dowager and the Emperor, and set up a pontoon bridge. The bow and stern are covered with yellow satin, with wooden boards in the middle and red felt on the surface. Officials and people from all walks of life knelt down to meet the driver, which was so imposing that Cixi and her party had arrived at the East Gate without knowing that they had crossed the Yellow River. In order to win the favor of the two palaces, the four yamen made preparations for the funeral and invited famous chefs to practice Manchu-Chinese recipes. In September of the 27th year of Guangxu (190 1), the two palaces were returned to Tongguan by Xi 'an. Although banquets were held during the Manchu-Han period, delicacies were welcomed by Cixi and her party, the only food eaten in the two palaces was Tongguan's traditional dish-belly tenderloin. Empress Dowager Cixi greatly appreciated it after tasting it, saying that this dish tasted like a "duck slice" in imperial cuisine. Therefore, Tongguan stewed tenderloin was named "Duck Sliced Soup" from now on, and it is still a famous dish in Tongguan today.
The officials of the four yamen in Tongguan used the opportunity of "crossing the disaster" to enrich themselves in the fish restaurant, which the people secretly called "crossing the disaster".
Mutton paomo Tongguan's mutton paomo is different from Xi 'an's beef and mutton paomo. It is a video of Han nationality, featuring youthful soup color and fresh meat, and it is the first choice for people's breakfast. The famous Liujia family is a traditional snack in Tongguan, which is an operation method passed down by their ancestors.
Mutton paomo Tongguan's mutton paomo is different from Xi 'an's beef and mutton paomo. It is a video of Han nationality, featuring youthful soup color and fresh meat, and it is the first choice for people's breakfast. The famous Liujia family is a traditional snack in Tongguan, which is an operation method passed down by their ancestors.
Tongguan Chinese hamburger Tongguan Chinese hamburger is different from Chinese hamburger all over the world today. It is hot and cold, and the baked bread is crisp and delicious, salty and delicious. It is a local delicacy and is famous abroad.
Yellow River carp is not only a famous food at Tongguan Yellow River Ferry, but also enjoys a high reputation in the Yellow River Basin, and is rated as a famous food in China.
Beef cooking originated in Lanzhou and Ningxia, and was later imitated by Han people, not to mention the famous Tongguan beef cooking. Almost a household name, take a walk in the middle of Taolin Road ~
I don't know which ancestor invented this food. It can be said that it is Xian Yi, suitable for all ages. Every family can do it ... fresh and fragrant without losing its simplicity. Simplicity shows charm. If you eat it, you will be hungry.
Sandbag, bobo bag.
Sand steamed buns and cake steamed buns are also called stone cakes and stone steamed buns. Choose pebbles the size of a thumb, put them in a pig iron pot and bake them over high heat. When the bottom of the pot burns red and the pebbles smoke, take out some pebbles, spread the rolled bread on the pebbles in the pot, and then cover the bread with the pebbles. After about four or five minutes, the steamed bread in the sand is golden and smells like onions.
Sand steamed buns and bobo steamed buns have strong local flavor, and they have the charm of ancient "stone paste". "Burning stone" is baking grain on hot stones. Sand steamed buns are made of fermented dough wrapped with pork suet and prepared seasoning baked with hot pebbles, which conforms to the ancient "stone burning". Local snacks can best embody the connotation of national and folk culture. Stone cakes are recorded in Zi Shu Lu written by Li in the Tang Dynasty. People in the same state "love each other (which means fighting)", prepared prison food in advance for the lawsuit and baked pancakes with hot stones, hence the name "Yan pancake". Later, baking cakes with stones instead of tobacco was also called "stone cake". In the Tang Dynasty, Shijie cake was also used as a court tribute. It is also similar to the "natural cake" introduced by Yuan Mei in Qing Dynasty's "Eating with the Garden": "Make it crisp with white flour with sugar and fat, and make it into a bowl-sized cake at will, no matter what Fiona Fang is, the thickness is half, and bake it with clean pebbles. Because it is concave and convex, the color will be semi-yellow, and it will be loose and beautiful, or salt can be used. " Hele steamed bread comes from the word "Xiangbobo", which is more crispy and delicious.
Speaking of sand buns and cake buns, Tongguan people like to eat Guo's best. His family has a knack for making steamed buns, and the steamed buns made by him have good color, smell and long storage time. Every day, pebbles should be washed in clear water before baking, so that the baked cake will not be burnt a little. Tongguan Guojia Stone Cake has a history of more than 20 years. As a traditional snack, it has experienced a long historical process of constant change and development, just like the accumulation of food culture in China. Sandbags have a unique shape, which can be round or square. The branded pattern is like a folded pomegranate peel, which has a natural pattern beauty. It tastes very special, too. Sand steamed bread is made of high-quality wheat flour, fennel, pepper, sesame oil, salt and pig fat. It tastes crisp outside and soft inside, oily but not greasy, and the onion is fragrant. Guo's eggs and cooking oil steamed bread are the best food for the local "confinement" daughter-in-law and the elderly.
Tongguan pickles, a traditional local product in Tongguan County, Shaanxi Province, originated from the tribute of the emperor in the Tang Dynasty. Its color is fresh, red and yellow, salty and slightly sweet, crisp and refreshing, and mellow. There are eight kinds of pickles, even bamboo shoots with skins and so on. Won the silver prize of 19 16 Panama World Famous Food Expo, which is well-known at home and abroad.