There are many restaurants in Xi 'an, and almost every street has several special mutton soup restaurants, the most famous of which is undoubtedly Laosunjia mutton soup restaurant. In addition, Tongshengxiang Beef and Mutton Paomo Hall, Shaanxi Taizilou Imperial Restaurant Co., Ltd., Xiguan Beef and Mutton Paomo Hall and Chunfa Paomo Hall are also famous for a long time.
The first "Xi 'an Dumpling Banquet" is the only national second-class enterprise in Xi 'an catering industry-Xi 'an Jiefang Road Dumpling House. In addition, several restaurants such as Tianjin Dumplings, Defachang Dumplings and Yongxin Dumplings also have their own characteristics.
In Xi 'an, you can taste snacks at the night market in Nanshaomen and Dongxinjie, or you can go to the snack street behind the Drum Tower. There are antique buildings on both sides of Gulou street. Xi 'an has a variety of well-known snacks, which are very distinctive, but remember to stop eating.
Laosunjia, a special restaurant: the west section of Dongguan Street.
Spring: No.20 South Yard Gate
Tong: Fan Ji bacon in Bell and Drum Tower Square: No.45, Juba City.
Dechang: No.3 West Street, Bell and Drum Tower Plaza
Jiefang Road Dumpling House: Jiasan soup dumpling shop on the first floor of Longhai Hotel, Jiefang Road: West Section of Xiyangcheng, Sanyuan Laohuangjia Xi Branch 12 1No.: Jianshe West Street, Wen Yi Road 16? Xi 'an has many famous snacks, which are unique. Some of the most famous snacks are as follows:
Xi dumpling feast? The famous Xi Snack Banquet was successfully developed on the basis of excavating and studying China Tang Dynasty and traditional jiaozi. The dumpling banquet is exquisite in material selection and unique in technology. The jiaozi made is vivid, with one jiaozi, one grid and one jiaozi, which is pleasing to the eye and memorable. The name of Xi 'an Dumpling Banquet is mainly because this banquet is made up of various jiaozi.
Xi 'an Dumpling Banquet brings together the essence of various jiaozi in China, which has made great improvements and breakthroughs in conception, modeling, production and catering forms. Fresh vegetables from all seasons and delicious food from all directions have been carefully made into various fillings. The cooking methods have expanded from simple boiling and steaming to frying, frying, baking and branding, and also include a variety of sweet, sour, spicy and spicy products from East, West, North and South. Flowers, birds, fish, insects and folk dishes are all made by kneading, carving, combining and embellishing. Animals, in particular, are lifelike, which often keeps customers busy enjoying and forgetting to eat. Qin Zhen cold rice noodles Qin Zhen cold rice noodles have a history of more than 200 years. They are made of rice flour and mainly produced in Qin Zhen, Huxian County, also known as Qin Zhen rice skin. When making, mix the rice flour into paste.
Steamed in a multi-layer bamboo cage, the cold noodles made are tender, thin, thin and soft, with unique flavor. When eating, use a large straw cutter with a length of nearly one meter and a width of more than 20 centimeters to make filaments, and add auxiliary vegetables and small bean sprouts. , and add seasoning. The good taste is all in Chili oil, and the prepared cold noodles are red, spicy and fragrant, which is very popular in Xi.
Niu mutton and bread pieces in soup
Beef and mutton paomo is a famous snack of Xi.
Boil the high-quality beef and mutton with seasoning, and set aside the soup. Break the baked "tiger back chrysanthemum heart"-Tuotuo steamed buns, add auxiliary materials and cook. Its characteristics are: the rotten meat soup is rich and delicious, sticky and smooth. Drinking a small bowl of broth after eating will make you feel full of fragrance and have a long aftertaste. When eating, it will be better to use a stack of special sugar and garlic. Beef and mutton bread in soup is a famous snack with unique local characteristics in Xi. Lao Sunjia Restaurant in Xi 'an has been in business since 1898, with a history of one hundred years.
According to legend, beef mutton soup evolved from the ancient "beef mutton soup" in 1 1 century BC. In the Western Zhou Dynasty, "beef and sheep soup" was listed as a "gift" for emperors and princes. According to the Book of Song Dynasty, in the Northern and Southern Dynasties, Mao Xiu presented delicious beef and sheep soup to Song Wudi, and Emperor Wu of the Han Dynasty was appointed as the official history. Later, he was promoted to Dr. Guanglu, a senior minister. There is also an interesting legend that Zhao Kuangyin, the Emperor of the Song Dynasty, was trapped in Chang 'an before he proclaimed himself emperor, and lived a life of starvation all day. One day, he came to a store where beef and mutton were being cooked. The shopkeeper felt sorry for him, so he told him to break his dry buns, then poured him a spoonful of hot broth and cooked it thoroughly on the fire. Zhao Kuangyin wolfed down his food and thought it was the best food in the world. Later, Zhao Kuangyin put on a yellow robe and became an emperor. One day, when he passed by Chang 'an, he still didn't forget the beef and mutton buns he had eaten here in those years. Wu purposely found this store to eat beef and mutton buns in soup, which was delicious, better than delicacies, and rewarded the owner of this store. As soon as the story of the emperor eating steamed buns spread, beef and mutton became a famous snack on Chang 'an Avenue. Su Dongpo, a great writer in the Northern Song Dynasty, once wrote a hymn that "the dragon has bear wax, and Qin cooks mutton soup alone".
Laotongjia preserved sheep is a famous snack in Xi City, Shaanxi Province. According to legend, Eight-Nation Alliance attacked Beijing in 1900. Empress Dowager Cixi and Emperor Guangxu fled to xi 'an together and tasted the preserved mutton in old boys, which was greatly appreciated. Xing Tingwei, the teacher of Zhao Fuqiao, the minister of the Ministry of War, wrote the word "Stop Slope" in calligraphy and made a plaque to hang at the door. Since then, old boys's preserved mutton has been well-known for nearly a hundred years.
The preserved mutton is fine in material selection, exquisite in technology, complete in auxiliary materials and suitable in firepower. Stewed meat is ruddy in color, crisp in texture, mellow and delicious. It is a good table food and a gift for relatives and friends. The basic production process is as follows: fresh fat sheep are selected, slaughtered and mixed with seasonings such as green salt, mirabilite, star anise, cinnamon, tsaoko, pepper and fennel, and then processed into blanks, marinated and colored. When curing meat, the mutton skin is folded relatively and put into a vat, and well water is added, and green salt and mirabilite are sprinkled for curing for 2-5 days. Marinate thoroughly. When you are in cook the meat, you first pour the old marinated soup into a pot, add the same amount of clear water, put it into a seasoning bag, boil it with strong fire, then add green salt as appropriate, put it on a meat board and press it with a heavy object, then stew it with low fire for 3-4 hours until the crisp bones leave, then take it out and put it on a plate, then rinse the meat noodles with the original juice soup, remove the original juice and drain it with a clean cloth.
Besides being rich in protein and fat, mutton has the functions of being bitter, hot, appetizing, stimulating appetite, tonifying kidney and strengthening yang, and is a strong food.
Guo Kui, a famous snack in Ganxian County, Shaanxi Province. Ganxian was called Ganzhou in ancient times, and there are three famous snacks, which are called "Three Treasures of Ganzhou", the most famous of which is Ganzhou Guokui. "Ganxian's pot helmet is like a pot cover" is one of the top ten monsters in Guanzhong.
The pot helmet is shaped like a pot cover, with moderate thickness at the edge and spoke-like patterns on the surface. It is hard, tough, crisp and delicious, and it is a good gift for friends and relatives. Because of the low water content, the finished product is extremely resistant to storage and easy to carry, and it has always been the food that Qin people carry with them when they go out for a long trip. The basic production process is: put dry flour, fermented flour and alkaline water into a basin, add warm water to form a large warm dough, put it on a chopping board and press it repeatedly with wooden poles, folding it while pressing it until the surface is smooth. Then the dough is divided into small pieces according to the quantitative requirements of the finished product, and is still pressed piece by piece with wooden poles, and finally pressed into round cakes. Heat the cake, put it into the cake blank, and bake it with low fire to shape and color the pattern. Then continue to bake with low fire, and watch, turn and turn frequently when baking. After "three turns and six turns", the fire color is uniform, the helmet is raised, and the skin is yellow and cooked. This is a high carbohydrate food.
China hamburger
The famous snacks in Xi, Shaanxi Province originated in the Warring States Period and were called "cold meat" at that time. In Xi 'an, old Jia Fan has almost become synonymous with bacon. Fan Ji bacon was founded by Fan Fengxiang and his son in 1925, with a history of more than 70 years. 1989 participated in the "Jinding Award" selection activity of the Ministry of Commerce and was rated as an excellent product.
Bacon is a kind of sauced meat made in a pot, but it is crisp and rotten than ordinary sauced meat and tastes fresh and long. Because of careful selection of materials, comprehensive seasoning and the use of soup stock, bacon is different and has obvious characteristics. People praised it as: "Fat meat is not greasy, but lean meat can't be full of oil." You don't have to bite your teeth to rot, and the fragrance can last for a long time after eating. "When eating, cut a small amount of bacon and put it in the freshly baked white bun. At this time, the steamed bread is fragrant and crisp, with endless aftertaste. Rich in protein and fat, it can also increase the carbohydrate content when eaten with white steamed bread. Qishan minced noodles
The minced meat noodles in Shaanxi have a long history and are very famous in Qing Dynasty. It is famous for being thin, soft, shiny, fried, thin, prosperous, sour, spicy and fragrant. It is made of refined white flour, pork, day lily, eggs, fungus, tofu, garlic sprouts and other raw materials and various seasonings. Its basic production process is: noodles should be rolled by hand, and noodles should be thin and thin.
Criteria for toughness, smoothness and moderate hardness. To make minced meat, pork is sliced and fried in a hot oil pan. At the same time, add ginger, salt, seasoning noodles, spicy noodles and old vinegar and stir-fry thoroughly. Stir-fry tofu, day lily and auricularia, spread eggs into egg skin, cut into prismatic pieces, and add chopped garlic seedlings to make kimchi. When eating, first cook the noodles and put them in a bowl, then pour in the soup, and put pickles and pickles on it. Qishan noodles require a wide soup, that is, more soup and less noodles, highlighting the sour and spicy taste. The so-called frying and frying means that noodles need to be hot and oily to reflect the characteristics of this kind of noodles. Qishan noodle is a kind of local specialty pasta rich in carbohydrates and saturated fatty acids. Gourd head
Hulutou is a unique snack in Xi. It is similar to mutton bread in soup, that is, it is steamed bread, but the main raw material is not mutton, but pig intestine. Its main components 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 and delicious, and it is a food with high saturated fatty acid and high cholesterol. Rich in flavor, fresh, fragrant, smooth and tender, fat but not greasy, suitable for all ages.
Hulutou is said to have originated in the Tang Dynasty, formerly known as "Zagao". Sun Simiao, a famous doctor, went to Chang 'an to eat in a small shop specializing in pig intestines. He felt fishy and tired. When he learned that the production method was not right, he taught the trick and left the medicinal gourd to the shopkeeper to flavor it. The shopkeeper thanked Sun Simiao and hung the medicine gourd high at the door. The "miscellaneous cake" was renamed "gourd head"
The answer comes from official website, a North-South travel network.