Tangniu mutton is a unique and famous snack in Xi 'an Anfangbang. Xi 'an Laosunjia Restaurant 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 was awarded the title of Taishigong. Later, he was promoted to Doctor Guanglu of Shangshu. 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: "There is bear wax in the dragon's stomach, 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 grand 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. "Li Bai wrote hundreds of poems about fighting wine. When he was sleeping in a restaurant in Chang 'an, the son of heaven didn't get on the boat, claiming that he was a fairy in wine." Du Fu's "fighting for liquor" here refers to strong liquor, and the murals of Tang tombs unearthed in recent years can also be used as evidence: in the Wei family tomb 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 parties' liquor. Some archaeologists pointed out that the wine in this painting was pressed out from the side, just like the scene described in Li Bai's poem, "A gust of wind brought catkins, sweetened the store, and Wu Ji pressed the wine to persuade customers to taste". The key is the word "squeezing", that is, artificially separating wine juice from distiller's grains. Today, this scene can still be seen in some "time-honored" hotels in Xi 'an.

3. soba noodles

There is a place called Jiaochang Gate in the northwest of Xi 'an City Wall. As the name suggests, it is probably the place where the Eight Banners and the Greenwood Cavalry perform martial arts. I have never seen the word "gate", but for a long time, the word "teaching gate" appeared in the mouth of Xi people, followed by another word "Lehe"

Because it is made of buckwheat noodles, the more fixed name is buckwheat noodles. According to some people's research, this kind of food already existed in the Yuan Dynasty. According to the section of Wang Zhen's "Agricultural Books Buckwheat" in Yuan Dynasty, "In many counties behind the mountains in the north, it was ground into flour or made into soup cakes, and Wei water leaked." "He Lou" and "Lehe" are similar in pronunciation in Putonghua and Shaanxi dialect, perhaps the latter is the transliteration of the former.

4. Tangyuan

Jia San is a celebrity in Xi. Anyway, when you come to Xi 'an, you should taste Mr. Jia San's thorough halal and beautiful skills. Find Jia San, and you will find a real snack. There are many snacks in Xi 'an, and "Jia Sanguan Soup Steamed Bun" is one of the biggest snacks in Xi 'an, and it is also the snack with the highest brand awareness.

5.Shaanxi cold rice noodles

There are many kinds of cold rice noodles in Shaanxi, with different practices and characteristics, and they taste different when mixed. Here are just a few.

Sesame sauce bean jelly is a typical halal way to eat. The method is relatively simple. Mix the flour into paste, put it into a special metal rice noodle basket, shake the radish to spread the flour evenly at the bottom of the basket, and then steam it in a boiling water pot. When eating, cut the dough into strips half a centimeter wide. The general auxiliary material is shredded cucumber, and salt, vinegar, sauce, sesame sauce and Chili oil are added.

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, use a large straw cutter nearly one meter long and more than 20 centimeters wide to make filaments, add vegetables, small bean sprouts and other accessories, and add seasonings. The good taste is all in Chili oil, and the prepared cold noodles are all red and spicy.

Hanzhong cold rice noodles are named after being produced in Hanzhong area. Because in processing, rice is ground into rice flour slurry with small stone mill and water, it is also called water mill cold rice noodles. When making, the ground rice flour slurry is laid flat on a steamer and steamed. Add seasonings, mainly garlic juice and Chili oil, and the taste is sour and spicy with garlic flavor.

Qishan handmade noodles are the best handmade noodles in Qishan County. When making, the wheat flour is washed to remove gluten, the starch is rolled into pancakes and steamed in a steamer. The prepare cold rice noodles are soft and sticky. The seasoning is mainly grain vinegar and Chili oil brewed locally in 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 rice 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 rice noodle basket. When making, steamed gluten blocks and seasonal vegetables are added, and seasonings include vinegar, sauce, garlic juice, monosodium glutamate, salt, Chili oil and sesame oil. It tastes unique. In addition to the above, Shaanxi also has the signature noodles of Fufeng, cold noodles with konjac in Hanzhong, cold noodles with black rice, cold noodles with mung beans in northern Shaanxi and so on.