Xi 'an Chinese hamburger:

China Chinese hamburger is the abbreviation of "meat in steamed bread" in ancient Chinese, and it is one of the traditional special foods in Shaanxi Province, China.

On June 20 16, 1, Chinese hamburger was selected as the fifth batch of intangible cultural heritage list in Shaanxi Province.

Shaanxi Province has Baijimo's "Meat Sandwiched with Bacon Sauce", Baoji Xifu's minced meat (with vinegar added to minced meat) China steamed buns, and Tongguan China steamed buns (different from Baijimo, the appearance is brown, the stripes are distinct, the inside has a layered feeling, the cake body is swollen, the skin is crisp and tender, the heat is good, and the temperature of eating is better. The old China steamed buns of Tongguan meat are hot and hot. Chinese hamburger is a famous snack in Shaanxi.

When foreigners first heard of Chinese hamburger, they all thought it was a sick sentence, which was related to ancient Chinese. China hamburger is actually a "Chinese hamburger". The word "meat" plays an important role in the front, which makes people covet.

Chinese hamburger is actually a wonderful combination of bacon and Baiji steamed bun. Chinese hamburger is a combination of bacon and Baiji steamed buns, which set off each other and bring their respective tastes to the extreme. Steamed bread is crispy, fat but not greasy, with endless aftertaste. Bacon has a long history and is very famous in China. Paired with Baiji steamed buns, it has the reputation of Chinese hamburger, which is well-known at home and abroad and is deeply loved by people. Bacon Chinese buns are carefully prepared from more than 30 kinds of seasonings. Because of the fine selection of materials and the use of soup stock, bacon is unique, ruddy in color, fragrant in smell, soft and waxy in meat, dense and mellow, and unique in flavor.

Xi' an cold rice noodles:

Xi 'an cold rice noodles is a special snack pasta. There are three kinds of cold rice noodles in Xi 'an: Qishan handmade noodles, Hanzhong hot noodles and Qin Zhen rice noodles. Among them, Qishan handmade noodles are the most popular.

Because the rolling pin evolved from the cold noodles in the Tang Dynasty, its dough is made of excellent materials, rigorous technology and exquisite seasoning. Known as "white, thin, light, soft, thick and fragrant", it is cool and delicious, with the characteristics of somersault, softness, cool fragrance and sour and spicy, which is suitable for all seasons. In ancient times, handmade noodles were imperial meals, so Xifu people also called them "imperial meal powder".

3. Mutton paomo:

Mutton bread in soup is referred to as mutton bread in soup or boiled bread. The main raw materials are mutton, chopped green onion, vermicelli, sugar, garlic and so on. Known as "mutton soup" in ancient times, it is very delicious in Shaanxi, especially in xi 'an, where beef and mutton steamed buns have the best reputation. Well-cooked, the ingredients are thick and mellow, the rotten meat soup is thick, fat but not greasy, rich in nutrition, full of fragrance, attractive appetite and endless aftertaste after eating.

Su Shi, a famous poet in the Northern Song Dynasty, wrote a poem, "There is bear wax in the dragon, and Qin cooks mutton soup alone." Because of its warm stomach and anti-hunger, it has always been loved by people in Xi and Shaanxi. Foreign guests come to Shaanxi to have a taste first to satisfy their appetite. Beef and mutton paomo has become the "general representative" of Shaanxi famous food.

4, meatball hot soup:

Meatball Chili soup is a Muslim snack in Xi 'an, and its main raw materials are beef, potatoes, lotus white and so on. The meatball hot soup originated in Xi 'an, which can be simply said to be vegetable beef meatball soup or beef meatball stew soup, but the difference from other places is that the soup is thicker.

There are round beef balls, potatoes cut into chunks, lotus root white, carrots, cauliflower, celery and so on in the soup. First, use beef and sheep bones to make soup, then use beef balls and stew, and finally thicken. It's easy to say, but it's difficult to ensure that food is not cooked and suitable for eating. Before eating, pour a spoonful of Chili oil carefully cooked by the store. After eating it, the tip of the tongue is numb (Chili gets into trouble), sweating slightly and feeling comfortable all over. Another nickname of meatball Chili soup is Bazhen soup, which is naturally exaggerated, but it also shows that Chili soup has a lot of "content". One of the most popular breakfasts in Xi.

5, Qishan noodles with minced meat:

Noodles with minced meat are traditional pasta and famous Xifu snacks in northwest China, and Qishan noodles with minced meat in Baoji are the most authentic. Popular in Guanzhong Plain of Shaanxi and Longdong of Gansu.

Minced meat noodles have a long history. There are side dishes such as tofu and eggs. And the method is simple. Saozi means diced meat. For Shaanxi people, the color matching of minced meat noodles is particularly important. Yellow egg skin, black fungus, red carrot, green garlic sprout, white tofu, etc. Beautiful and delicious.

Choose fatter pork with skin, and pork should also contain more lean meat, with seven points thin and three points fat. Cut the meat into small pieces and thin slices. Put it in a boiling oil pan and stir it constantly. The heat should not be too fast or too slow. About three ripe, add a certain amount of ginger foam, remove the fishy smell, stir fry, and then add an appropriate amount of iodized salt. When the meat is half cooked, add vinegar and stir fry; When it is half cooked, add seasonings such as soy sauce and pepper (of course, other suitable seasonings can also be added); When it is half cooked, add a proper amount of red pepper powder, stir and simmer for a while, and then take out the pot. In the meantime, great attention should be paid to controlling the temperature and time. Don't burn too hard. If it is too thick, the meat may be overcooked or burnt, and the burnt Chili noodles will affect the color of the soup. The heat is not enough, the meat is not cooked, the fishy smell of the meat can't go away, and the spicy taste is too deep. Only by controlling the heat can the meat be tender and spicy, and the oil be bright red and not so spicy. This is the most basic practice of meat.