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Is there anything delicious in Shaanxi?
I think the delicious food is mutton bread in soup, minced meat noodles and bean jelly. See for yourself ◆ Beef and mutton in soup.

In Shaanxi, it is well known to all women and children to mention beef and mutton buns. Locals regard it as a delicacy and can't get tired of eating it for a long time; Foreign tourists compete to taste it to satisfy their appetite. After the founding of New China, especially since 1980s, it has been well received by international friends. Beef and mutton paomo has become the "general representative" of Shaanxi traditional snacks. Business outlets are all over Shaanxi urban and rural areas. Traditional beef and mutton paomo is the first one in the ancient city of Xi 'an. Xi 'an's beef and mutton bun is exquisite in craftsmanship, exquisite in cooking, thick in rotten soup, rich in flavor, smooth in gluten, fresh and delicious, fat but not greasy, rich in nutrition, and has the function of dietotherapy and nourishing.

◆ Qishan minced meat noodles

Qishan minced meat noodles are a must for Shaanxi pasta and Xifu pasta. This kind of noodles is hand-rolled, with fine materials and delicious taste. It is famous in Sanqin, Northwest China and broadcast in China. The characteristics of Qishan minced meat noodles can be summarized into nine words: "thin, tender, smooth, fried, thin, fresh, sour, spicy and fragrant." "Thin, hard and light" refers to the quality of noodles; "Fry, dilute and simmer" means that the temperature of soup is higher, noodles are steamed less, and oil and meat are more; "Sour, spicy and fragrant" refers to the beauty of seasoning.

◆ Yulin tofu

Yulin tofu is famous at home and abroad, with the characteristics of white and tender, delicious taste, rich nutrition and low price. It is the first local famous dish in Yulin. Tourists from afar are very interested in tasting Yulin tofu.

Yulin tofu has a long history. As far back as the Ming Dynasty, the ancient city of Yulin was one of the nine important towns on the Great Wall. With the expansion of the city, the number of soldiers and civilians is also increasing. However, due to the lack of non-staple food outside the Great Wall, residents made tofu with peach blossom water from Pu Hui Quan. The food is fresh, delicate, fragrant and delicious, which is different from tofu in other places. It has gradually become one of the indispensable foods in the daily life of the military and civilians.

Yulin tofu can be eaten in a variety of ways, including braised tofu, fried tofu, fried tofu, steamed tofu and so on. In particular, fried bean curd is Huang Liang in color, crispy and tender, and delicious. It's really full of color, smell and taste, and it's not greasy at the entrance. It is the top grade of tofu dishes, and also the first-class famous dish for entertaining guests. "Tofu Banquet" is very popular among Chinese and foreign gourmets.

◆ Fill it with incense.

Na Xiang is a unique traditional food in Yulin, with a long history, exquisite materials and unique production. Its origin can be traced back to 1000 years ago in the Tang Dynasty. Today, the materials and methods of "Yulin Na Xiang" originated from "eliminating cakes" in the Tang Dynasty, but they have been improved and improved. Compared with other fried foods, it is unique in that it is made of wine and flour, and other raw materials such as cooked lard are added. After complicated and exquisite processing, it is made into a blank cake, which is first soaked in oil, then fried in high fire, and then taken out and sprinkled with white sugar.

Rich aroma, oily white color, soft fragrance and rich wine fragrance. For hundreds of years, it has been a traditional flavor food in Yulin area. It is not only a good place for local banquets and gifts to relatives and friends, but also exported to many places abroad.

◆ Dingbian lamb

Lamb is also called mutton. This kind of flavor snack is an excellent dish of Dingbian people, which is famous in ancient and modern times.

There are two ways to make mutton: one is steaming, that is, chopping mutton with blood into one-inch square pieces, adding clear oil to the pot and cooking until it is 70-80% mature, and adding Chili noodles, shredded ginger, garlic slices and shredded onion. , burst into fragrance, put the meat into high fire for about 65,438+00 minutes. When the meat turns white, add the flour paste and burn it in the pot for two or three minutes. Second, the method of stewing meat: put the meat into an oil pan cooked to 78% maturity and cook for more than 65,438+00 minutes. When the meat turns white, add flour paste and cook until the water in the meat itself disappears, then add warm water and salt, stew for about 65,438+0 hours, and then add a little monosodium glutamate, shredded onion and coriander.

◆ Hand-grabbed mutton

Dingbian is close to Inner Mongolia. Influenced by Mongolian customs, there is also the habit of eating mutton by hand. Grasping mutton by hand means cutting mutton into large pieces according to personal needs, marking it, and then stewing it in a pot. Everyone takes a large piece of meat marked as prime meat. Even if it is cooked in water, it is delicious.

◆ Xi An Su pancake

Xi 'an Crispy Cake, also known as Thousand-layer Crispy Cake, is a traditional food in Xi 'an Restaurant and an authentic Qin cuisine enterprise. Its golden color, distinct layers, crisp but not broken, oily but not greasy, crispy and delicious, are deeply welcomed by Chinese and foreign guests. Known as "the first point in Western Qin Dynasty".

◆ Buckwheat Noodles Lehe

"The buckwheat noodles are black, tough and refreshing, and can entertain guests", which is a compliment to the traditional snack buckwheat noodles in Guanzhong area of Shaanxi Province. Buckwheat noodle Lehe is a kind of slender round noodle made of buckwheat noodles. You can eat it hot in winter and cold in summer. It has a unique flavor and has the effect of invigorating stomach and relieving summer heat. Xi 'an has many restaurants specializing in Helan and countless stalls. As far as its quality is concerned, Helan, a teaching venue located in the northwest corner of the mosque, is the most famous.

Author: 222.90.2 10. Reply to this statement 2 (Reprinted) Lehe is a famous food in Shaanxi, a traditional flavor food in northern China, which has a certain history in recent years. In the Yuan Dynasty, Wang Zhen's "Agricultural Book Buckwheat" contained: "There are many counties behind the mountains in the north, and ... grinding them into noodles or making soup cakes is called river leakage." Buckwheat contains 60% to 70% starch, about 1 1% protein, 2% fat, iron, phosphorus, calcium, vitamin B and other substances, so it is a nutritious food. Buckwheat can also be used as medicine, which has the effects of promoting digestion, stopping sweating and diminishing inflammation.

◆ Lazhi meat

Bacon meat has a long history and is well known. Its color is rosy, its smell is fragrant, its meat is soft and waxy, it does not rot, and it is rich and mellow, and it melts in the mouth. Known as "fat meat is not greasy, lean meat is full of oil and no residue", Bai Jimo's bacon is unique. Commonly known as bacon and steamed bread.

◆ Jiasan soup packets

Jia San Guan Tang Steamed Bun, which is popular in the northwest and enjoys a good reputation all over the country, is one of the new famous halal snacks in Xi after the reform and opening up. It is as economical and unique as Xi's famous snack "Tang Niu Mutton" and is deeply loved by the masses.

The soup packets made by Jia San are made of white flour as the skin, Qinchuan beef as the stuffing, Fengxiang Dahongpao pepper as the seasoning, and pure beef bone marrow soup as the juice. They are steamed in a small cage with a big fire, with fine materials and exquisite craftsmanship. They have the characteristics of "skin as thin as paper, tender stuffing with soup and strong seasoning", and are called "three musts".

◆ Dumplings feast

Jiaozi is the traditional food of the Chinese nation, and the dumpling feast in Xi 'an is a delicacy. You may not have eaten yet, but you must go there often. It is a new banquet developed and perfected on the basis of studying and excavating the traditional jiaozi in China. Its material selection is exquisite, its technology is unique and its shape is vivid. One jiaozi, one plaid, one jiaozi blindly, one jiaozi and one type, known as "a unique skill in China". Since the establishment of 1984, there have been 108 varieties.

◆ Polygonum cuspidatum flower sugar

Polygonum cuspidatum has a history of about 200 years. According to legend, it was praised by Cixi. It looks like a chicken leg, with a layer of white sesame seeds in the golden skin and a honeycomb-shaped sugar heart inside. It tastes delicious, long-lasting, loose, sweet, crisp and fragrant. Unique flavor has become one of the traditional precious foods in Shaanxi Province.

◆ Fengxiang bacon donkey meat

Donkey meat has the functions of invigorating qi and blood and benefiting viscera. It is a nourishing and dietetic product for people who have been ill for many years, recovered from a long illness, lack of qi and blood, shortness of breath and anorexia. Therefore, there is a folk proverb "Dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich in the famous "Guanzhong donkey". Fengxiang preserved donkey meat is refined from donkey leg meat. It is ruddy in color, delicate in texture, crisp and delicious, with five flavors, and can never tire of eating it. Since the Xianfeng period of Qing Dynasty, it has been welcomed by various places.

◆ Laotongjia mutton breast

Xi An Lao Tong Jia preserved mutton has a history of more than 300 years. It is made of mutton with bone as raw material, supplemented by mirabilite, cinnamon, star anise, pepper, tsaoko, fennel and Qinghai salt, and refined by curing meat, cook the meat and braised meat. The color is rosy, the meat is crisp and rotten, the fat is distinct, the oil is not greasy, and the taste is delicious. For more than 300 years, it has been welcomed by people with its unique flavor.

◆ Crystal cake

Crystal cakes are named after their transparent and shiny fillings, just like crystals. As early as the Song Dynasty, it enjoyed a high reputation. It was once as famous as bird's nest, tremella and even Jinhua ham. It is still a famous specialty in Shaanxi Province. Among them, Weinan Letian brand crystal cake and Xi Demaogong crystal cake are the most famous. It looks beautiful, oily but not greasy, and has a strong rose fragrance. This is an excellent gift for friends and relatives.

◆ Distilled cake

In Xi 'an, a sweet cake made of glutinous rice and red dates is usually used for breakfast. It is characterized by rich jujube fragrance, softness and sweetness, because jujube also has the effects of nourishing qi and blood, nourishing kidney and calming the nerves, and has high nutritional value. It is a kind of nutritious food, which is deeply loved by Xi people.

◆ Qin Zhen rice skin

In Xi, Qin Zhen rice skin is a kind of food suitable for all ages. There is no season, no rain or shine, and the cold rice noodle stand is always packed. When the dish is mixed, appropriate vegetables (usually small bean sprouts or big bean sprouts), oil chili pepper, garlic paste, soy sauce, balsamic vinegar, sesame oil and monosodium glutamate are added to make it smooth, tender and unique in taste.

◆ Powder soup sheep blood

It is refined by three steps: blood preparation, seasoning preparation and bread soaking. Serve with vermicelli, coriander and other accessories. Sheep blood is fresh and tender, vermicelli is smooth and soft, and spicy and fragrant. It is best to eat in cold winter. Moreover, because most of the seasonings used are traditional Chinese medicines that warm the stomach and strengthen the stomach, they are especially favored by elderly customers with bad stomachs.

◆ Steamed beef and mutton with powder.

Originated in the prosperous Tang Dynasty, it is one of the famous snacks in Chang 'an City. Fresh fat beef or mutton is ground with more than ten kinds of spices such as pepper and India to preserve the taste of human beings, and then steamed with flour with fire and slow fire. When you eat it, add raw garlic (you can also eat it with lotus leaf cake) and a cup of boiled brick tea, which not only helps digestion, but also clears the heart and tastes, with endless aftertaste.

Author: 222.90.2 10. * 2005-10-313: 51reply to this speech 3 (reproduced) Shaanxi famous food

◆ Buckwheat Noodles Lehe

One of the famous snacks in Shaanxi has a history of 600 years. Especially in northern Shaanxi, Hancheng and xi 'an, white buckwheat noodles are the most famous. When making, fresh buckwheat is freshly ground and cooked, and can be served cold or hot with mutton.

It is characterized by fragrance, delicious taste, fine tendons and toughness. The local people joked: "buckwheat noodles are black, tough and refreshing."

Honey and cool palm seeds

Xi's famous snacks began in the Tang Dynasty. It is made by pouring honey and osmanthus sauce on cool palm seeds. Cool, sweet and fragrant, it is an ideal summer food.

◆ Beef and mutton jerky sandwich shortcake

Beginning in the Tang Dynasty, its production technology is very fine, and it is made through four processes: making crisp, kneading dough, making cakes, frying and baking. Golden color, distinct layers, crisp but not broken, oily but not greasy, crisp and delicious, is the best in several Hui workshops.

◆ Huang Guinong wine

It is made of glutinous rice through cooking and fermentation. White as jade, thick as pulp, low alcohol content, suitable for all ages and unique flavor. It is said that in those days, "Hundred Poems of Li Bai Fighting for Wine", he drank Chang 'an specialty strong wine.

◆ Lamian Noodles

Lamian Noodles is a traditional snack in Guanzhong area. Stir your index finger with hot oil. It is characterized by harmonious color, bright and flexible, elegant and fragrant.

◆ Fresh and dried Guokui

In 624-705, Tang Gaozong built Ganling for Li Zhi and Wu Zetian, which was named after the huge project, numerous migrant workers and difficulties in cooking. After many improvements, the food with unique flavor has been formed. The helmet is eight inches in diameter and six minutes thick. It is shaped like a chrysanthemum with a layer inside. It's delicious.

◆ Changwu Guokui

Changwu Guokui was originally a gift from grandma to grandson He, and later developed into a flavor convenience food. Guo kui is round as a whole, with a diameter of feet, a thickness of one inch and a weight of five Jin. The raw materials are wheat flour, pressure bar and flour baked in a shallow pot with slow fire. The helmet is yellow in appearance, white in incision, crisp and delicious, and can be carried for a long time.

◆ water chestnut cake of Longxian County

Horseshoe Crisp, named after its horseshoe shape, was originally a precious pastry for people in Longxian County to visit relatives and friends. It is made of refined flour, pork suet, honey and sugar, with brown color, clear texture, crisp and sweet taste and storage resistance. Now it is produced by Longxian Food Processing Factory.

◆ Qishan silk noodles

Qishan vermicelli is made of high-quality wheat from Baoji real estate. The production process is unique, and the noodles are hollow, white and thin, resistant to cooking, delicious and convenient to eat. According to legend, at the end of Qing Dynasty, Empress Dowager Cixi ate Qishan dried noodles when she fled to xi. Qishan vermicelli is represented by the products of Xuanqiying Village. Nowadays, the local rural areas have formed a handmade noodle processing base, and the products are well-packaged, light and durable, and are exported to both inside and outside the province.

◆ Qishan rice noodle

According to legend, Wang Tongjiang was a native of Qishan. He was brought back to his hometown from Beijing Palace during the Kangxi period of Qing Dynasty, so he was originally called "Yujing Powder", also known as "wheat skin" and "stuffed skin".

Qishan noodles have excellent materials, exquisite production technology and fine cooking, and have the characteristics of white, thin, light, soft, strong and fragrant. Now it has developed several kinds of baked dough and rolled dough, which are convenient and economical to eat and are popular cold snacks in Shaanxi.

◆ Qishan minced meat noodles

Qishan minced meat noodles have a long history, which first began in the Zhou Dynasty. When it is made, it is made of meat "SAOZI" (SAOZI is diced meat), tofu, yellow flowers, fungus, kelp, delicious bottom vegetables and pickles, and then it is made by boiling soup and pouring noodles. Qishan minced meat noodles are famous for their "thin, hard, shiny, sour, spicy, fragrant, fried, thin and fluffy" characteristics, and people often call them "Qishan noodles". Qishan noodle restaurants are all over Guanzhong urban and rural areas.

If you go to Qishan County, you can also walk into the farmer's folk tree and taste the original minced meat noodles.

◆ Fengxiang tofu pudding paomo

If you want to have an economical and convenient breakfast, Fengxiang bean curd will be your first choice in Baoji. How to eat it is to pour the pot helmet cut into small pieces into a soybean milk pot and cook it a little, then put it in a bowl, then put hot tofu on it with a spoon, pour soybean milk and add seasoning. Its quality requirements are that tofu should be tender, soybean milk should be "fried" and pepper should be "prosperous". After eating, it is salty, spicy and fragrant, with high nutrition and easy digestion. It has become an economical breakfast for Baoji and Fengxiang.

◆ Fufeng Gao Lu steamed bun

It is round, with a small spiral nest in the middle, which is printed with red deer lamb patterns, so it is named deer lamb bun, which is a special flavor food in Fufeng County. It is made of refined powder, clear oil and white sugar. It is crispy, delicious and storable, and it is a good product for traveling and visiting relatives and friends.

◆ Fengxiang bacon donkey meat

Bacon donkey meat was created in Xianfeng period of Qing Dynasty. The production of preserved donkey meat should choose the first-class donkey meat, which is dried, squeezed, boiled and pickled in summer, autumn and winter. Its slices are bright red in color, delicate in meat, crisp and tender, delicious and memorable. Especially, "Qian Qian Meat" is called the best of donkey meat. At present, there are many enterprises processing and producing in Fengxiang County, which are good products for giving guests and welcoming relatives and friends.

◆ Qishan Guokui

According to legend, Qishan Guokui first started in Zhou Wenwang, also known as "Wangwen Guokui", which is named after its shape like the bottom of a pot and as big as a pot cover. Its noodles are thin, crisp, oily and delicious. When making, add salt, oil and spices to the dough, then mix them and press them repeatedly with wooden poles, stick sesame seeds on the surface and bake them with low fire. It's yellow, crisp and delicious.

Author: 222.90.2 10. * 2005-10-313: 51reply to this speech 4 (reproduced) Shaanxi famous food

◆ Baoji tea cake

Tea cakes are baked with flour, pork fat, vegetable oil and seasonings. Golden color, soft inner layer, layers of falling flowers, oily but not greasy, crisp taste. Often eaten with fried eggs, it's delicious.

◆ Shuipen mutton

Basin mutton in Pucheng and Dali has long been famous. It is made of boneless fresh mutton and mutton bones with cinnamon, pepper, mushroom fragrance, tsaoko, refined salt and monosodium glutamate. When eaten with sesame seed cake or Baiji steamed bread, with sugar garlic, Chili sauce and fresh garlic cloves, the meat is rotten and clear, fat but not greasy, and has a unique flavor.

◆ Hancheng Mutton Lehe

Squeeze the buckwheat flour into cakes, boil the soup with fresh mutton, cooked sheep oil, balsamic vinegar, chopped green onion, spicy oil, salted noodle sauce, refined salt, five-spice powder and salted leeks, and pour it on it. It is characterized by long and soft music, crisp and rotten, mellow, spicy and delicious.

◆ Elbow Dali

The elbow with handle is made of pig's elbow with bone, which is steamed with fragrant incense and cinnamon. Its color is purplish red, oval, rotten and sticky, fat but not greasy, thin but not firewood.

◆ Fuping Queen Mother Cake

It was named after Empress Bo, the mother of Emperor Wendi. She was satisfied with the second cake and was later introduced to people. The above-mentioned flour and pig suet are the main materials, which have the characteristics of brown skin, crisp, distinct meat quality, soft and delicious, oily but not greasy.

◆ Meiyuan crisp dumplings

You must have eaten jiaozi, but you may not have seen crispy jiaozi. The crispy jiaozi produced in Meiyuan Town, Fuping is unique in shape, Huang Liang in color, crisp and delicious. It is unique in that jiaozi will not be able to use it until the following summer.

◆ Leo

Stones can also be used to bake steamed bread. You must have never met them. The steamed bread baked with stone has potholes on its surface, which is also called ancient cake. It is characterized by crisp fragrance, easy digestion, easy carrying and easy storage.

◆ Tongguan catfish soup

Fresh catfish from the Yellow River is used as the main material, supplemented by secret seasoning. It can be used after simmering for about an hour. Its soup is as white as milk, fresh and fragrant, and has the effect of nourishing and strengthening.

◆ Oil cake

Refined from soft rice and jujube, fried by plants, it is delicate, sweet and delicious.

◆ Oil foam

Round, ring-shaped, fried and golden like copper coins are symbols of wealth and good fortune in Yan 'an folk customs.

◆ Pumpkin with thick juice

Select high-quality eight-edged pumpkins from northern Shaanxi, peel and remove seeds, cut them into two halves, cut them into small petals along the natural melon ditch, put them together completely, steam them in a pot, and pour sugar juice on them. Soft and sweet taste.

◆ entrails of sheep

It is made of sheep's head, hoof, blood, liver, belly and lungs, and has a good nourishing effect.

◆ Potato processing

Scald potatoes into one-inch long slices with a sheller, and mix in pepper, shredded onion, Jiang Mo, salt powder, etc. Mix well with flour and steam in a pan. Crispy and delicious, you can't get tired of eating for a long time.

◆ Qian Qian Rice

Coarse grain Qian Qian rice is made by soaking black beans, expanding them and crushing them into pieces on a mill. This kind of rice looks like copper coins, so people call it "Qian Qian rice".

Special thanks to the netizens who abandoned me for friendship and provided information.

◆ Gourd chicken is known as "the first scene of the ancient capital Chang 'an" and is a traditional famous dish in Xi. It is famous for its tender skin, fresh meat and mellow taste.

However, the creation of this dish has a legend of blood and tears.

Legend has it that "Gourd Chicken" was founded in Tianbao period of Tang Dynasty, and was created by Wei Li, chef of Ritual Department. According to the records in Youyang Miscellaneous Notes and Yunxian Miscellaneous Notes, Wei Li was born in a bureaucratic family. Under the protection of his father and brother, he was a noble minister and a smooth official. This man is extravagant and very particular about food. There is a saying: "People want to live comfortably without food. They need people to cook."

One day, Wei Li ordered the chef to cook a crispy, tender and delicious chicken. The first chef steamed first and then fried. After tasting it, Wei Li thought it was too old to meet the crisp and tender taste standard. He was so angry that he ordered his family to take the cook away and beat him with fifty whips. The poor cook was beaten to a pulp and died of serious injuries a few days later.

The second cook cooked first, then steamed, and then oiled. The requirement of crispness is met, but after three processes, the meat and blood have been separated into pieces. Wei Li suspected that the chef was stealing food, and it is indisputable that the chef was also killed alive.

Because of its Yin Wei, other chefs have to continue cooking for it. The third chef learned the lesson of the first two chefs. Looking for an annual, two-pound "Japanese" chicken in Sanyao village in the southern suburbs of Xi. Before cooking, tie the washed chicken with a string, then cook it, steam it in a cage and fry it. When steaming, add sauce, salt, onion, ginger, star anise, cinnamon, cooking wine, broth and so on. After steaming, fry in 80% hot oil until golden brown, take it out and pour it out, then put it on a plate with a plate of edible pepper and salt. Cooked chicken is not only mellow and tender, but also intact like a gourd. Wei Li is very satisfied at this time.

Author: 222.90.2 10. Please reply to this statement. 5 (reprinted) Shaanxi famous food Later, people called the chicken cooked in this way "gourd chicken", which has been passed down to this day.

Special thanks to netizens for providing information.

◆ Hanzhong: Leather

There are rice skin, rice skin and hot rice skin. Because rice is ground into rice flour slurry with water in a small stone mill during processing, it is also called water mill skin. 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.

◆ Hanzhong: Vegetable bean curd festival Vegetable bean curd porridge

The vegetable tofu in Hanzhong is not ordinary tofu, but a kind of home-cooked dish that locals love and never tire of eating. This sour food with local characteristics is not only a delicious food for local people to adjust their lives, but also a delicious food for guests.

The way to eat this tofu is quite particular. When eating, you need to have side dishes, such as leeks, parsley, pickles and so on. These side dishes are mixed with ginger juice, mashed garlic, chopped green onion, sesame oil, watercress and red oil. They taste great. Vegetable tofu is loved by Hanzhong people because it has a unique flavor, and it also contains rich nutrients, which has the effects of helping digestion, stimulating appetite, relieving hangover and relieving boredom, and beautifying and moistening skin.

◆ Lueyang: canned tea

Qiang compatriots living in Lueyang County on the southern slope of the Western Qin Dynasty have had the custom of drinking canned tea since ancient times. The so-called pot tea is the tea burned in a ceramic crock. Among them, canned noodle tea and fried tea are two representative tea drinking customs in canned tea.

◆ Noodles pot tea is made of two pots of different sizes. A large pot is used to cook batter. After the water is poured into the pot, it is mixed with spices such as onion, ginger and pepper, and then boiled with salt on the fire pool. After the water boils, put the flour paste made of cold water into the pot and cook it for later use. A small pot is used to make tea. Put the sun-dried green tea or pressed tea into a pot, add water and boil it with slow fire. Then put the tea into a flour pot, pour it into a small bowl, and add seasonings such as fried bacon, walnuts, peanuts, tofu and eggs to make flour pot tea.

Fried tea is also called fried green tea or green tea. Generally used to entertain elderly or precious guests, it is a kind of hospitality with high local courtesy. The production method is as follows: first, put the teapot on a fire pit to heat it, add a spoonful of oil, set it aside for a while, and then add a spoonful of white flour. At the same time, mash the fragrant kernels or peach kernels into the pot, and then move them to the fire pit to stir fry. After stir-frying, draw a line on the pot wall with bamboo chopsticks, add oil to heat, add tender tea leaves and a little salt to stir-fry, then add water to boil and pour into a small teacup.

◆ Hanzhong: bacon

Also called bacon, every household kills pigs in the twelfth month of winter. Except for fresh meat enough for Chinese New Year, the rest fresh meat is salted, and a certain proportion of spices such as pepper, star anise, cinnamon and clove are added and put into a jar for pickling. After 7 to 15 days, take it out and hang it with palm leaf rope, drip dry the water, and then hang it on the stove or stove. After smoking and baking, it will turn into bacon over time. Even better, it is slowly smoked with cypress branches, sugarcane skins, Chinese toon skins or firewood, then hung and slowly dried with fireworks. Smoked bacon is crystal yellow and transparent from the outside to the inside. After being cooked and sliced, it is transparent and shiny, bright in color, red in yellow, mellow in taste, fat but not greasy, thin but not stuffed, not only unique in taste, but also rich in nutrition, and has the functions of appetizing, dispelling cold and promoting digestion. In addition to frying other dried vegetables and fresh vegetables, bacon can be eaten cold in your hands when cooking, which is called "brick meat" and will not spoil your stomach. This is an excellent seasoning for traveling abroad.

◆ Xixiang beef jerky

The price is cheap and the taste is authentic. Deeply loved by people.

◆ Shangzhi meat

This dish is ruddy in color, soft and waxy in texture, fat but not greasy, instant in the mouth and rich in Shangzhi flavor. It is a unique flavor dish in Shangxian County, Shaanxi Province.

◆ Hanzhong Bang Noodles

Hanzhong flavor food is refined from high-quality white flour, which is named because it is often listed at night and sold in the market. It is characterized by sour and spicy taste, promoting diuresis and warming the stomach. It is a high-carbon compound containing a certain amount of fat, vitamin B, calcium, phosphorus and iron.

◆ Ningqiang Wang Jia Walnut Crisp

Traditional snacks in ningqiang county, Shaanxi. Wang Ji Fuxing Old Walnut Crisp was opened in the Qianlong period of Qing Dynasty, and its skills have been passed down from generation to generation. Its characteristics are: golden color, crisp and delicious, and can be stored for a long time. It is rich in unsaturated fatty acids and carbohydrates. Walnut also has the dietotherapy function of strengthening waist and kidney, moistening intestine and relaxing bowels.

◆ Ankang rice wine

Sweet wine is also called "mash", and rice wine is a famous traditional drink in Ankang area, which contains many vitamins. The alcohol content is only about ten degrees, even people who are not good at drinking can drink it. In Ankang urban and rural areas, it is a custom to brew sweet wine or entertain guests at festivals, weddings and funerals. The production technology of Ankang sweet wine is exquisite and exquisite. Such as eggs, walnuts, raisins, red dates, longan, tremella, Yuanxiao and so on. When it is added to sweet wine, it will taste better and be more nutritious. It is a good tonic.

Author: 222.90.2 10. * 2005-10-313: 51reply to this speech 6 (reproduced) Shaanxi famous food

◆ Kangkang film

Also known as sesame cake, it is a round or rectangular pancake. Round like a full moon, it is called a round kang, with the size of a bowl and the thickness of its sides. It looks like a magic card and is called Long Kangkang. The steamed bread is covered with sesame seeds, and every other finger on the cake has a knife mark that seems to be broken. Kangkang steamed stuffed bun is nutritious, not hard, not stubborn and not soft, crisp and fragrant, suitable for all ages.

◆ Ankang steamed noodles

Take flour as the main material, add a little salt water to make a batter, put it into an iron or aluminum round steamed noodle gong with edible oil on the surface, put it into a large iron pot and steam it. After a few minutes, a round, yellow and soft steamed noodle is baked. Add bean sprouts, and pour in soy sauce, vinegar, garlic paste, sesame sauce and oil chili pepper. The quality of steamed noodles depends on the texture, color and seasoning of noodles. Seasoning is very particular, and unique ingredients should be added to vinegar and oil chili pepper to show the taste of steamed noodles. Good seasoning can make steamed noodles icing on the cake.

◆ Wang Po spicy chicken

In the early 1950s, Ningqiang quietly developed a flavor snack-Wang Po spicy chicken. Because of its delicious color ...

Special thanks to my friend pauliu2008 for providing information.

◆ Noodles

Noodles are very popular in Guanzhong Road, Shaanxi Province. Housewives who are good at making pasta knead spinach leaves with flour and roll them into green translucent spinach noodles, which makes Guanzhong men drool when they mention oily spinach noodles.

If this special practice can be traced back to its origin, the "cold scouring of Sophora japonica leaves" in the Tang Dynasty should be its origin. "Six Classics of Tang Dynasty" contains: "The official ordered the leaves of Sophora japonica to be washed in summer." If you hold a banquet in the morning, you should provide them with more than nine kinds of food. Du Fu's poem "Cold Amoying Sophora Leaves" says: "Choose a deputy chef in China for the green and tall Sophora leaves." New noodles came near the market, and the juice mixed with me. People are so qualified that they have no desire to add food. Everything is fresh, and fragrant rice is a bud. "Teeth are colder than snow, people are advised to throw pearls ... Wan Li Lou Han Dian, open an ice jade pot, and the king enjoys the cool night. It's time to disappear."

According to the above records, this kind of "cold washing of Sophora japonica leaves" is to mix the juice of the tender leaves of Sophora japonica leaves with flour to make noodles, take them out and drain them, add cooked oil and shake them evenly, then put them in a well or an ice kiln for cold storage, and then take them out when necessary. It can be said that it was a good summer food in the palace at that time. Of course, ordinary people in cloth clothes don't have this delicious food (only people above grade nine can taste it). The leaves of Sophora japonica are tender for only a few days. When they grow a little better, they are bitter and unpalatable. It is naturally difficult to compare with spinach, which is found in almost all seasons and tastes delicious. It can be seen that folk women are a little smarter than the royal chefs in the palace.

The method of Guanzhong spinach noodles: blanch fresh spinach leaves in boiling water (at this time, oxalic acid contained in spinach which is not easily decomposed by human body has been dissolved in water), cool and knead with proper amount of flour (without adding water) until the dough turns completely green, wake up for a while, knead for a while, roll out, cut into wide or narrow long noodles according to everyone's preference, cook in boiling water, and scoop into a bowl to eat.

◆ Qian Qian Rice

This is a famine meal for people who lack food in northern Shaanxi. People often use rice bran and Fu Cha to satisfy their hunger. Now it has become a flavor diet made of coarse grains. Its practice is to soak black beans in water and make them swell, then put them on a stone mill and crush them into pieces, which are shaped like copper coins, so they are called "". When cooking, 20% to 80% bean money is mixed in pairs and then put into the pot one by one. When the bean money is half cooked, add the millet. When the bean money floats on the porridge surface, it can be eaten. Qian Qian rice is thick and refreshing, fragrant and delicious, especially in cold winter. It is very pleasant to drink a bowl of Qian Qian rice to keep warm. It is said that diusim's story became beautiful only after she often ate Qian Qian rice.