The lingering fragrance fills the mouth and has a long aftertaste.
There are many paomo shops, large and small, on Huimin Street.
Soup beef and mutton is the most distinctive halal snack in Xi, which enjoys a high reputation in the northwest and even the whole country. Mention an Muslim Xiao.
The first thing people think of must be beef and mutton paomo, or mutton paomo for short. It is well-cooked, with thick and mellow ingredients, thick carrion soup, fat but not greasy, rich in nutrition, full of fragrance, attractive appetite and endless aftertaste after eating.
Chinese hamburger is a famous snack in Shaanxi, and it is also one of the foods you must eat when you come to xi. The appearance of steamed bread is brown, the stripes are clear, the inside is layered, the cake is swollen, the skin is crisp and tender, and the effect of getting angry is good. It is best to have a hot temperature when eating. Meat is cooked in wax sauce. The bottom material of this wax sauce has been used for decades, and it tastes great.
Biang biang noodles are the daily diet of Xi people. Shaanxi people have a saying, "biang biang noodles". This biang biang noodle is a kind of wide, thick and long handmade noodles. "Noodles like ribbons" among the top ten monsters in Shaanxi also describes this kind of noodles. Regarding the writing of the word biang, there is a jingle, "A little bit of heaven, two bays of the Yellow River, the eight-character mouth is wide open, and the words go in, you twist, I twist; You grow, I grow; There is a horse king in the middle, with a heart and a moon beside him, leaving a hook to talk about sugar and pushing a car to visit Xianyang. "
Biang biang noodle is a traditional folk noodle in Guanzhong, Shaanxi Province, which is made of flour ground from Guanzhong wheat and usually made by hand.
Long and wide noodles. Because the word biang is so complicated, everyone calls it biang biang directly. Biang biang noodles are traditional folk pasta in Guanzhong, Shaanxi Province. The most basic and common pasta of Guanzhong people, except steamed bread, is probably "oily noodles". Biang biang noodles are usually hand-rolled into wide noodles.
There are many kinds of cold noodles with sesame sauce, such as dough, rice skin, rolled dough, etc. New varieties are derived from different luwei. And cold rice noodles, as the name implies, are rice noodles steamed with sesame sauce. As for the taste, different people have different opinions. Like all Xi snacks, some people especially like it, while others are especially unaccustomed to it.
Cucurbit Chicken Cucurbit Chicken is a traditional dish in the ancient capital Chang 'an, which was created in the kitchen of Wei Li, an important official of Emperor Xuanzong of the Tang Dynasty. Choose "Japanese Chicken" in Sanyao Village, south of the city. This kind of chicken has been raised for one year, and its net weight is about 1 kg. After boiling, steam in a cage and fry. The finished product is famous for its crisp skin, tender meat, rotten smell and mellow fragrance, and is known as "the first taste in Chang 'an".
Sour Soup Dumplings We can know the difference between sour soup dumplings and other dumplings from the name, because there is only one kind of stuffing for sour soup dumplings, that is, beef and leek stuffing, and his soup can be said to be very sour and spicy. It can be said that it is very appropriate to eat a jiaozi with a sour soup.
Pan Gao Pan Gao is a special snack in Xi. The big-mouthed iron pot for steaming cakes was called "Zan" in ancient times, hence its name. Pot cakes are soft and delicate. This snack is steamed with glutinous rice, kidney beans and red dates. After steaming, it is rich in flavor, rich in nutrition, strong in nourishing, fresh and moist in color, soft and sticky, fragrant and fragrant, and has a unique flavor after long-term consumption in Xian Yi.
Sheep blood noodle soup Sheep blood noodle soup is a traditional snack with Han characteristics in Guanzhong area of Shaanxi Province. Sheep blood powder soup pays attention to "hemp, spicy, salty, fragrant, light and tender". Sheep blood is tender and smooth, and there is no fishy smell. Chili oil makes the whole bowl red, and makes your mouth numb and sweaty, which makes you feel very comfortable. To eat sheep's blood in powder soup, you can soak the soup in a cake or break it into copper coins for the master to soak.
Lehe buckwheat noodles are known as one of the three major pasta dishes in the north, and are equally famous with Lamian Noodles in Lanzhou and Daoxiao Noodles in Shaanxi. It has a history of over 600 years. Soba noodles are thin and tough, and they won't break when picked up. They are delicious, spicy and slightly sour. When you arrive in Xi 'an, you can try the authentic one.