1, demaogong crystal cake
Demaogong Crystal Cake, one of the traditional delicacies in Shaanxi, is small and exquisite, full of crispy skin, moist and palatable, with distinct layers, oily but not greasy, and sweet sugar. The crystal cake is golden yellow, and it is white all around. They are known as "drums with silver bands on the golden bottom and the center of red seal cover" and "the first place in Qin Dynasty".
2. Huang Guinong wine
Xi Huang Gui thick wine began in Shang and Zhou Dynasties and has a history of more than 3,000 years. Its characteristics are: milky, white as jade, thick and mellow juice, sweet and palatable. The alcohol content is only about 0.5- 1%, which looks like the favorite fermented juice of Jiangsu and Zhejiang people, but also like the egg flower mash soup in street snacks, not as clear as ordinary wine. Call it wine just because it tastes like wine in your mouth.
3. xifeng liquor
Xifeng liquor is a specialty of Fengxiang County, Shaanxi Province, and a landmark product of chinese national geography. Xifeng liquor, known as Qin Liquor and Liulin Liquor in ancient times, is a local traditional famous wine produced in Liulin Town, Fengxiang County, Baoji City, Shaanxi Province, and is one of the four famous wines in China. It began in Shang Dynasty and flourished in Tang and Song Dynasties. It has a history of more than 3,000 years, and there are many allusions about Su Shi's drinking.
4. Lentinus edodes in Qinling Mountains
Qinling Lentinus edodes is a famous specialty of Xi. Lentinus edodes, known as the "king of delicacies", is the second largest edible fungus in the world and one of the specialties in China, and is also known as "delicacies" among the people. This is a fungus that grows on wood. Delicious and fragrant.
5. Gourd chicken
Cucurbit chicken is a traditional dish in Xi, Shaanxi Province, which began in the Tang Dynasty. The traditional choice of gourd chicken is "Japanese" chicken in Sanyao village in the south of Xi. This kind of chicken has been raised for a year, with a net weight of about one kilogram and fresh and tender meat. When it is made, it goes through three basic processes, namely, first boiling, then steaming in a cage, and then frying.