Soup beef and mutton is a special snack of 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 mutton 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 gave Song Wudi the soup of cattle and sheep, which was so delicious that Emperor Wu of the Han Dynasty competed for the title of Taiguan. I live a hungry life all day. One day, I came to a shop where beef and mutton were being cooked. The shopkeeper saw that it was pitiful, so he let it break the dry buns he brought, then poured him a spoonful of hot soup 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 became an emperor with a yellow robe. One day, he passed by Chang 'an and still remembered the beef and mutton he had eaten here. Wu specially found this restaurant to eat beef and mutton in paomo, which was still very delicious, even more delicious than delicacies, so he rewarded the owner of this restaurant. As soon as the story of the emperor eating paomo 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: "Gansu has bear wax, and Qin only cooks mutton soup." .
2. Huang Guinong wine
Shaanxi flavor dishes are well known and loved by more and more tourists because of their rich historical allusions and cultural interests. Eating and drinking are inseparable at the banquet, so Huang Gui thick wine, the most famous wine in Shaanxi, is very popular. Up to now, steaming strong liquor is sold everywhere from hotels to nearby snack bars, so that many old people and children in Xi 'an can tell some legends about Yang Guifei and strong liquor to foreign guests.
Huang Gui thick wine is a sweet wine made of glutinous rice and Xiaoqu, named after its fragrant Huang Gui. This wine is like jade liquid, sweet and mellow, with a long aftertaste. It is said that its history can be traced back to the "Lao Mo" of the Zhou Dynasty. According to research, our ancestors had been drinking this kind of rice wine before the invention of distilled liquor, especially in the Tang Dynasty. "One hundred poems of Li Bai fighting wine, Chang 'an Shang Restaurant. Claiming that the minister is a fairy in wine, Du Fu's "fighting for wine" here refers to strong wine. The frescoes of the Tang Dynasty unearthed in recent years can also prove this point: in the tomb of the Wei family unearthed in Nanliwang Village 1992 in Chang 'an County, there is a picture of the host's courtyard banquet, in which two girls are served by both sides. Some archaeologists pointed out that the wine in this painting was pressed out from the side, just like Li Bai. The key to the scene described by Wu Ji is the word "squeezing", that is, separating wine juice from distiller's grains by manpower. Today, this scene can still be seen in some "time-honored" hotels in Xi 'an.
3. soba noodles
In the northwest of the wall of Xi, there is a place called Jiaochangmen. As the name suggests, it may be the place where the Eight Banners and green camp soldiers perform martial arts. This "gate" has never appeared before, but for a long time, the word "teaching gate" appeared in the mouths of Xi people, often followed by another word "Lehe".
Because it is mostly made of buckwheat noodles, its relatively fixed name is buckwheat noodles. According to some studies, this kind of food was already available in the Yuan Dynasty. According to the section of Wang Zhen's "Agricultural Books Buckwheat" in Yuan Dynasty, it is recorded that "there are many counties behind the mountains in the north, noodles or soup cakes, which are leaked from the Weihe River" and "harmony".
4. Tangyuan
Jia San is a famous person in Xi. Anyway, when you come to Xi 'an, you should taste Mr. Jia San's thorough halal and beautiful skills. If you find Jia San, you will find a real snack. There are many snacks in Xi 'an, and "Jia Sanguan soup steamed stuffed bun" is one of the biggest and loudest snacks in Xi 'an.
5.Shaanxi cold rice noodles
There are many kinds of cold rice noodles in Shaanxi, with different practices, characteristics and tastes. Here, just to name a few.
Sesame sauce bean jelly is a typical Muslim way to eat. The method is relatively simple. Mix the flour into paste, put it in a special metal bean jelly basket, shake the bean jelly to spread the noodles evenly at the bottom of the basket, and then steam it in a boiling pot. When eating, cut the dough into strips half a centimeter wide, generally add shredded cucumber as an auxiliary material, and add salt, vinegar, sauce, sesame sauce and pepper.
Qin Zhen cold rice noodles are made of rice flour, which is also called Qin Zhen rice skin because it is produced in Qin Zhen, Huxian County. When making, the rice flour is mixed into paste, spread in a multi-layer steamer and steamed over high fire. When eating, chop the straw cutter nearly one meter long and more than 20 centimeters wide into filaments, add vegetables, bean sprouts and other accessories, and add seasonings. The delicious taste is all in Chili oil, and the prepared cold noodles are all cooked.
Hanzhong cold rice noodles are named after being produced in Hanzhong area. In the process of processing, rice is ground into rice flour slurry with water in a small stone mill, which is also called water mill jelly. When making, the ground rice flour slurry is laid flat on a steamer and steamed. Add seasonings, mainly garlic juice, Chili oil and garlic to give off a fragrance in the hot and sour taste.
Qishan handmade noodles are the best handmade noodles in Qishan County. When making, the wheat flour is washed out, the starch is rolled into pancakes and steamed in a steamer. The prepared cold noodles are soft and sticky. The seasoning is mainly grain vinegar and Chili oil brewed by Qishan, supplemented by washed gluten, which is evenly mixed in a small iron pot. The main characteristics of its taste are sour, spicy and fragrant.
Gluten cold noodles are mainly produced in Guanzhong area. When processing, the gluten is washed out first, the starch is made into paste, and then it is steamed in a metal cold noodle basket. When stirring, steamed gluten blocks and seasonal vegetables should be added. Condiments include vinegar, sauce, garlic juice, monosodium glutamate, salt, Chili oil and sesame oil. It has a special taste. In addition to the above, Shaanxi also has baked dough with strong wind.
6. Soak oil cakes
Features: the color is milky white, and the epidermis is thick, such as gauze and cicada wings.
Main raw materials: instant noodles, cinnamon, sugar, peach kernel, rose and big oil.
Brief introduction: Oil-soaked cake is made of instant noodles with water, big oil, osmanthus fragrans, sugar stuffing and other raw materials. Its main characteristics are milky white color and loose skin, which is like a veil and cicada wings. It can be said that it is ingenious and deeply favored by people.
7. Qishan noodles
The minced meat noodles in Shaanxi have a long history and are very famous in Qing Dynasty. They are famous for being thin, tough, shiny, fried, thin, pungent, sour, spicy and fragrant. They are made of refined white flour, pork, day lily, eggs, fungus, tofu, garlic sprouts and other raw materials and various seasonings. The basic production process is: the noodles should be rolled by hand, and the noodles should be thin, tough and smooth. At the same time, add ginger, salt, seasoning noodles, spicy noodles and aged vinegar and stir fry. Stir-fried bean curd, day lily and auricularia auricula as the bottom dish, spread eggs into egg skins, cut into prismatic pieces, and add chopped garlic seedlings to make pickles. When eating, first cook the noodles, scoop them into a bowl, beat them into a bottom dish, then pour in the soup, add the seeds and pickled vegetables.
Qishan noodles require a wide soup, that is, the soup is multi-faceted and less, and the sour and spicy taste is outstanding. The so-called Zhajiang Noodles and King Noodles need a spicy mouth and more oil to reflect the characteristics of this noodle. Qishan noodle is a local specialty pasta with high content of carbohydrates and saturated fatty acids.
Xi An Yongming Qishan Noodle Restaurant is the largest Qishan Noodle Restaurant in Xi, and enjoys a high reputation in the ancient city of Xi and even the land of Sanqin. Yongming Qishan noodles have been inherited from Xiqi's hometown for 3,000 years, and modern technology has been used for technological innovation, which makes Yongming Qishan noodles have the characteristics of "thin tendon, light, thin fried, sour and spicy, no soup and long aftertaste", and the five-terminal (root) natural plants have high nutritional value.
8. Hulutou
Hulutou originated from the song dynasty's "fried white sausage" and has been passed down to this day. Its main components are pig's large intestine head, pig's belly head and fat intestine. After deodorization, it is boiled into soup and then steamed in the soup. Its soup is rich in flavor and delicious, and it is a food with high saturated fatty acid and high cholesterol. It is rich in flavor, fresh and tender, fat but not greasy, and suitable for all ages.
A' seafood gourd head' was added to the Spring Festival Paomo Museum, and raw materials such as sea cucumber, squid and shredded chicken were added, which made it more delicious. The fish in the milk soup pot originated from the court food "milk-brewed fish" in the Tang Dynasty. Taking Yellow River carp as the main material, chicken, duck, elbow and ribs are stewed into white soup, and then put into copper hot pot, and boiled in xifeng liquor when serving.
Hulutou is a unique flavor snack in Xi, which is similar to mutton paomo, but the main raw material is not mutton, but pork intestines. According to legend, Hulutou originated in the Tang Dynasty. When Sun Simiao, a famous doctor, went to a small shop in Chang 'an to eat pig intestines, he felt that the pig intestines were fishy and greasy. When he learned that the production method was inappropriate, he taught him the trick and left a medicine gourd for the shopkeeper to taste. The shopkeeper hung the gourd high at the door to thank Sun Simiao? Quot Miscellaneous cakes were also renamed "Hulutou".
9. Meat and steamed bread
In Xi 'an, Lao Fan's family has almost become synonymous with bacon. Bacon originated in the Warring States period and was called "cold meat" at that time. It was handed down from generation to generation and evolved into today's Qin-flavored bacon. Bacon has a history of nearly a hundred years and was invented by a peddler named Fan. Because of its fine selection of materials, complete seasoning, great success, long-term stew, rosy color, soft and mellow. In recent years, the strict implementation of operating procedures in the production process has increased the proportion and flavor of lean meat, making it more fragrant and more popular with consumers. It has been rated as a famous snack in provinces and cities for many times. It also won praise for its unique flavor and won the "Golden Top Award" issued by the Ministry of Commerce. When it is eaten with freshly baked Baiji steamed bread, the steamed bread is fragrant and crisp.
10, dumpling feast
Among Xi 'an's special snacks, the most famous is the name of "Dumpling Banquet", which is mainly composed of various jiaozi, so it is called "Xi 'an Dumpling Banquet". In particular, Chinese and foreign tourists praised hundreds of kinds of jiaozi mixed with different fillings, kneaded into different shapes, exquisitely carved, steamed or boiled, and delicious, each with an elegant taste. Full of praise. Xi 'an Dumpling Banquet is divided into five grades: high, medium and low, such as Hundred Flowers Banquet, Peony Banquet, Dragon and Phoenix Banquet, Palace Banquet and Eight Treasures Banquet. It consists of more than 65,438+080 jiaozi with excellent color, smell and taste, which can be described as "one jiaozi, a hundred flavors of jiaozi".