Food culture is an important part of Chinese splendid culture. Different genres of food are as colorful as flowers, and Shaanxi cuisine centered on xi 'an is one of the once dazzling flowers. Xi not only occupies an extremely important position in the history of China's food culture, but also is the birthplace of China's food culture. This is not only reflected in the earliest proposal or formation of China's cooking theory, but also in the development of China's cooking practice. After decades of excavation, sorting and research, especially in recent years, the chapter Zhou Li Tianguan, one of the Confucian classics, should be the first chapter to talk about China's cooking theory. It not only describes the food raw materials, food products and food hygiene of the royal family in the heyday of slave society in the Western Zhou Dynasty, but also describes many aspects of food life, such as food etiquette, which is an important material for studying the development of good food culture in the Western Zhou Dynasty. Later, Lv Buwei, the prime minister of Qin State, wrote Lu Chunqiu Ben Wei Pian, which recorded the story of Yi Yin and Wei Lun Tang in the form of a novel for the first time, reflecting the maturity of cooking theory in the pre-Qin period. The book not only lists the delicious food in the world since the end of summer, but also tells a lot of cooking knowledge, especially the theory of "harmony of five flavors", which laid the foundation for China's cooking. Since then, Liu Xin in the Western Han Dynasty, Su E in the Tang Dynasty and Duan's Miscellaneous Notes on Youyang have pushed China's cooking theory to a new height. Xi 'an was the capital of 100 dynasties, including Zhou, Qin, Han and Tang, which lasted for more than 1 100 years. In order to meet the needs of many emperors, princes and nobles, Xi emerged and trained a large number of famous chefs and gathered a large number of famous chefs. These famous chefs not only brought excellent cooking skills from all over the country, but also developed a large number of famous dishes and court feasts, which made Shaanxi cuisine learn from others and became famous for a while, providing unique conditions and opportunities for the development and improvement of cooking in xi and even China. In the prosperous Tang Dynasty, Chang 'an was not only the national political, economic and cultural center, but also a cosmopolitan city with a population of over one million. Developed economy and splendid culture are not only attractive to Japan, South Korea and Southeast Asian countries in the East, but also envied by West Asian and European countries. At that time, as many as two or three hundred countries and regions came to Chang 'an for business. Active and prosperous economic and trade activities have pushed the catering industry in Chang 'an to a new peak, and large-scale and luxurious restaurants and restaurants have begun to appear. In order to meet this demand, the chefs in the imperial kitchen, regardless of the cost, studied cooking skills and pursued novelty and novelty, and created many famous dishes with mellow taste and beautiful shape, such as camel's hoof soup, hump moxibustion, alcohol moxibustion, HongLing cake and five-color drinks. During this period, the exchange of food culture was also very active. Businessmen from all over the world also brought their different styles of food culture and food when doing business, and opened foreign restaurants such as "Ji Hu Restaurant", making Chang 'an a gathering place for "Hu Shi" and other exotic foods. Diplomatic missions of many countries never forget to take people to learn China's superb cooking skills in various contacts with Chang 'an. For example, in Japan, during the 260 years from the fourth year of Zhenguan to the eighth year of Zhaozong, there were 16 missions sent to China, and a large number of Japanese students came to China to study, including many "flavor monks" who specialized in making dishes. During the Heian period, an empty sea monk from Japan came to Qingliu Temple and Chang 'an to worship Huiguo as a teacher with the envoys of the Tang Dynasty, and he also learned the technology of making noodles during the process of learning the law. After returning to Japan, he taught the noodle making skills to the people in Zanqi, his hometown, and brought the corresponding tableware and chopsticks back to Japan. Up to now, "Zanqi Pasta Culture Research Association" has held a "performance" in Qingliu Temple in Xi 'an almost every year to express its gratitude. The Tang Dynasty also sent many missions to outland to teach China's cooking skills. According to the Biography of the Monk of the Tang Dynasty, Master Jian Zhen brought red and green rice, noodles, tea, cakes, biscuits and pancakes to China during his eastward journey, and there were many apprentices who were good at cooking among his entourage. The vigorous development of Shaanxi cuisine centered on xi 'an not only makes Shaanxi cuisine reach its peak, but also promotes the all-round development of China cuisine and its culture, including drinks. Mainly manifested in: First, tea and tea culture. According to the Records of Huayang Country, tea production began in the Shang and Zhou Dynasties in southern Shaanxi more than 3,000 years ago. In the Tang Dynasty, Shannan Road, including Ziyang, was also listed as the first of the eight major tea-producing areas in China by Cha Sheng and Lu Yu's Tea Classic, and participated in the activity of "Tea-Horse Exchange". The tea shop founded by Yongchangfang in Chang 'an became the earliest professional tea house in China, from which tea culture came into being. Second, wine and wine culture. Historical relics show that Kangjiawei Village in Baishui County, Shaanxi Province is the hometown of legendary inventor Du Kang, where Du Kang brewed the first pot of wine in China. By the Tang Dynasty, the brewing technology had reached a very high level, and the variety had increased to more than 30 kinds. In addition to Lansheng wine and chrysanthemum wine, wine, cypress wine and sugarcane wine also appeared in the market, accompanied by wine orders and their culture. Third, food and food culture. The emergence and development of cuisines benefited from Xi 'an. For example, Zhou Bazhen, who appeared in Chang 'an Scenic Spot, not only opened the precedent of China cooking, but also became a model of China cooking; Wu Hou Spanish mackerel created by Chang 'an in the Han Dynasty was the originator of China hodgepodge, and the family photos, three fresh vegetables and Buddha jumping wall spread all over the country later evolved from Wu Hou Spanish mackerel. In addition, the 58 dishes recorded in Shao Wei's Banquet Menu in Tang Dynasty were rare and exquisite, which had an important influence on later dishes. The dishes handed down for thousands of years, such as grilled fish belly, osmanthus fish soup and raw meatballs, all have a strong flavor of the prosperous Tang Dynasty. Even the world-famous China Roast Duck originated from Chang 'an in the Tang Dynasty. Fourth, food and diet culture. The popular steamed buns in urban and rural areas of Xi can be traced back to the stone cooking method of Neolithic Age. Steamed cakes made of glutinous rice and red dates are steamed in China, which is a cooker using the principle of steam. There are also heavy pot helmets, slender noodles, mellow preserved meat cakes, crisp cakes, delicate gold thread oil towers, soft cold rice noodles and the fragrance of Sophora japonica, all of which show the charming charm of Xi's food culture. The basic characteristics of banquets are dinner-gathering, standardization and sociality, and the earliest banquet with dinner-gathering, standardization and sociality is the "ritual banquet" of Zhou royal family. In the Tang Dynasty, the banquets in Chang 'an were not only various in names, but also of high specifications and obvious social characteristics. In addition to the royal banquet, celebration banquet, lantern banquet, and barbecue banquet, there are also Lu Ming banquet, Qujiang banquet, and traveling banquet after having obtained the provincial examination, which occupy an extremely important position in the history of China banquet. Up to now, in addition to the general wedding banquet and birthday banquet, Xi 'an's banquets include Eight Scenes Banquet, Jiaozi Banquet, Snack Banquet, First Emperor Banquet, Imperial Banquet in the Prosperous Tang Dynasty, Official Banquet in the Ming and Qing Dynasties, Mutton Paomo Banquet and Fan Ji Bacon Banquet, etc. These banquets have added new content to the banquet culture in China. On July 6th this year, entrusted by the provincial government, the Provincial Department of Commerce held a theoretical seminar on "Shaanxi Cuisine Brand Innovation Project" in An around the theme of "excavating, sorting out and inheriting traditional Shaanxi cuisine, developing and innovating Shaanxi cuisine, and forming Shaanxi cuisine brand", and invited famous domestic catering scholars and experts, experts and scholars from cooking and catering associations, experts and scholars from relevant universities and research institutions, senior chefs and heads of more than 50 catering enterprises, and formulated the inheritance and promotion plan. Xi 'an Restaurant, Li Tao Village, Tongshengxiang Restaurant and other traditional old shops that manage Shaanxi cuisine also preached their respective inheritance plans and implementation plans at the meeting. I believe that with the government's attention, organization and advocacy, and the active participation of many people in the catering industry, Xi 'an's catering culture will be further promoted and the catering industry will reproduce new glory.