Shaanxi top ten famous snacks, snacks are a kind of food that many people like in our lives. Generally, the same food will have different tastes after being cooked in different ways, and snacks in different places are also different. The following are ten famous snacks in Shaanxi.

Top Ten Snacks in Shaanxi 1 10, Hulutou

Hulutou is a very famous specialty snack in Xi, Shaanxi. It comes from the fried white sausage in the market at that time in Song Dynasty. This snack is named Hulutou because it looks a bit like a gourd. It is mainly made of two kinds of ingredients: pig's belly and pig's intestine. It is one of the top ten snacks in Shaanxi. Don't miss it when you go to Xi 'an!

Nine, powder soup sheep blood

It is mainly made of fresh sheep blood as the main ingredient, and then mixed with secret seasoning and some steamed bread. When eating, the ingredients are vermicelli and some coriander, which can be eaten. It's delicious. The goat blood in your mouth is especially fresh and tender, and its spicy taste is very suitable. This is more suitable for winter, very warm and nourishing.

Eight, soup packets

This soup dumpling is different from the steamed stuffed bun you usually eat. The soup is delicious, and the meat is eaten with fresh soup. I have to praise the boss for his good workmanship. He blended broth with noodles, which was simply delicious. Order a cage and eat slowly every time you go, but be careful not to burn it when you eat! In fact, this snack is sold in many shops in Hubei.

Seven, music and peace

This is a folk snack, which can often be seen in the north. Buckwheat noodles are made into noodle-like strips and then eaten with mutton soup. Very delicious, fragrant and delicious. Moreover, this snack won't get fat after eating, and buckwheat noodles can burn fat. It is one of the top ten snacks in Shaanxi. You can try it next time.

6. Dried and fresh Guo Kui

It is said that this kind of pot helmet was created by ancient people. The cover is round and very hard. When it is knocked, it will make a bang like a stone. The skin is as thin as paper and there is a lot of meat in it. The more you chew, the more fragrant it is, and the fragrance is endless. It tastes crisp, crisp and fragrant. If you travel with people who travel together, you can guess it without looking at what it is, because the smell of marijuana helmet has reached your nose.

Five, minced meat noodles

In Shaanxi, many women can make noodles with minced meat, mainly because noodles are delicious and handmade. Every time relatives come to distant places, they will make this noodle for them to show their skills, but to be honest, friends who have eaten it will definitely praise it. Noodles are thick and even, thin and long, and the noodles are fresh and tender with red oil. The meat is thick but not greasy. In Shaanxi, children began to learn to make this snack at the age of seven.

Fourth, mutton and bread pieces in soup.

Mutton soup with steamed bun and rotten meat tastes delicious, mutton is fat but not greasy, with rich aroma, attractive appetite and endless aftertaste after eating. There is a 70-year-old man in Shaanxi who must eat this every day. It is not only nourishing the body, but also very delicious. It is said that the last meal before the old man's death was to eat hungry mutton in paomo, which is the favorite of the old man in his life. When he entered the coffin, his family put a bowl of mutton in the paomo next to him.

Third, hot soup

Hu spicy soup is rich in flavor, thick in juice, very delicious, spicy and delicious. Suitable for breakfast in the morning. People around Henan like to eat it. It is one of the top ten snacks in Shaanxi. Soup is made by adding meatballs and potatoes to mutton soup, then adding vegetables and thickening. If you like to eat other ingredients, you can add them in moderation, which is also delicious.

Second, bean jelly

Cold rice noodles are a famous snack in Shaanxi. Even in Hubei, you can often eat bean jelly, but the taste is definitely not as authentic as there. Mainly in summer. It's more. Add some things like cucumbers and peanuts to the cold noodles, and then add vinegar to taste. Sour and spicy. If you put some sesame oil, it might taste better.

First of all, China hamburger.

This is a famous specialty snack in Shaanxi and even the whole country. You often see such a shop in the snack street or street, but to be honest, it is really delicious. On the surface, this is just a cake with meat and other ingredients. But I think it's easy to make, but to make it delicious, noodles should be cooked at home first, and the temperature should be just right when eating, and then cold meat should be wrapped up and eaten in your mouth with cakes and meat, which is not greasy at all.

Shaanxi top ten famous snacks 2 Chinese hamburger

China Chinese hamburger is the abbreviation of "China Chinese hamburger" in ancient Chinese, and it is one of the traditional special foods in Shaanxi Province, China. In Shaanxi Province, there are Baijimo's "bacon sandwich buns", Baoji Xifu's minced meat buns (with vinegar in minced meat) and Tongguan's Tongguan steamed buns (different from Baijimo, its appearance is brown, its stripes are clear, its inside is layered, its cake body is swollen, its skin is crisp and tender, its fire is good, and its eating temperature is preferably hot, while the old China steamed buns with Tongguan meat are hot and cold, which is famous in Shaanxi.

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

Niu mutton and bread pieces in soup

Guanzhong Han nationality has a delicious flavor, which originated from Gushi Town, Weinan City, Shaanxi Province. 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. Su Shi, a famous poet in the Northern Song Dynasty, wrote a poem "The dragon has bear wax, and Qin cooks mutton soup alone". Because it warms the stomach and resists hunger, it has always been loved by Shaanxi people. Foreign guests should try it first when they come to Shaanxi to satisfy their appetite. Mutton bread in soup has become the "general representative" of Shaanxi famous food.

Paomo pays attention to clear soup and rotten meat. Cooking soup is the most important thing. Bone soup and broth are cooked separately. Marinate the meat for 20 hours, and then cook it for 8- 12 hours. Exquisite sellers close their doors after selling a pot of soup, so the best time to eat paomo is in the morning. On the one hand, broth is the freshest, the thickest and the best in taste. On the other hand, soup dumplings are a bit difficult to digest and should not be eaten at night.

Shaanxi Liangpi

Cold rice noodles are a local specialty snack in Shaanxi, especially in the food stalls on the streets of Guanzhong towns. It is favored by people because of its strength, lightness, spicy fragrance and coolness. Cold rice noodles have a long history, and the legend of cold rice noodles originated from the Qin Shihuang period. Common types are bean jelly, Qin Zhen rice flour, Hanzhong rice flour, Qishan handmade noodles and gluten bean jelly.

Cold rice noodles can be said to be suitable for all seasons, and eating methods can also be divided into hot food and cold food. In winter, hot rice noodles are relatively popular because they can keep warm. You can eat it cold in spring, summer and autumn, eat bean jelly in summer to cool off the heat, eat bean jelly in spring to relieve fatigue, and eat bean jelly in autumn to eliminate dampness. It is a rare natural green pollution-free food.

Biangbiang noodles

Biangbiang noodles are traditional noodles in Guanzhong, Shaanxi Province, also known as "spicy noodles", which are traditional noodles in Shaanxi Province. Because in the production process, the dough pieces should be placed on the chopping board and pounded into strips as wide as the belt, and the sounds are biang and biang, hence the name. "Noodles are like noodles, and peppers are the main course" is one of the top ten monsters in Guanzhong. In a few words, Shaanxi Guanzhong people love to eat noodles, as the old saying goes:

"Spilled noodles" make people who love noodles drool. The oldest kind is as thick and wide as a belt, refreshing and hungry. Stir the spicy noodles with salt and hot oil, and mix the noodles and steamed bread together.

Hulutou paomo

Hulutou paomo is a unique traditional snack of Han nationality in Xi, Shaanxi Province. It originated from the "fried white sausage" in the market food in the Northern Song Dynasty. Because the pig's large intestine is thick in oil and looks like a gourd, it is called a gourd head. The basic raw materials of cucurbit head are pig large intestine and pig belly. It is famous at home and abroad for its mellow soup, tender steamed bread, fat but not greasy. Its cooking technology is exquisite, and various seasonings are used reasonably.

The most important thing is to deal with the intestines and stomachs, and make soup and make buns. Among them, raw sausage belly has to go through more than ten processes to achieve the requirements of decontamination, deodorization and greasy, and make delicious gourd head.

guokui

Also known as Guo Kui and Dry Mill, it is a local traditional pasta snack that urban and rural residents in Guanzhong area of Shaanxi like to eat. Guo Kun is one of the eight eccentrics in Shaanxi. People call it "opening the pot helmet like a pot cover", that is, it looks like a helmet, which is also called the pot helmet as the name suggests. Guo kui has exquisite craftsmanship and is famous for its "dry, crisp, white and fragrant". Hard and chewy, crisp inside and crisp outside, white and shiny, mellow and delicious. The cake is two feet in diameter, round and thick, like a pot cover.

Guokui originated as a gift from grandma to grandson He, and later developed into a flavor convenience food. Take wheat flour, press on straw and flour, and bake in a shallow pot with slow fire. The famous ones in Guanzhong are Ganzhou Guokui, Jingyang Guokui, Wugong Guokui, Changwu Guokui, Qishan Guokui, Fufeng Guokui, Fengxiang Guokui and Xihe Guokui.

Minced meat noodles

Minced meat noodles are traditional pasta and famous Xifu snacks in Shaanxi Province, China, and Qishan minced meat noodles in Baoji are the most authentic. Popular in Guanzhong Plain of Shaanxi Province and Longdong area of Gansu Province. Minced meat noodles have a long history, with side dishes such as tofu and eggs. The method is simple. Saozi means diced meat. For Shaanxi people, the color matching of minced meat noodles is particularly important. Materials such as yellow egg skin, black fungus, red carrot, green garlic sprout and white tofu are both beautiful and delicious.

Lehe noodles

Lehe (pronounced hé le), also known as He Lou and huó luǒ, is made by mixing pea noodles, oat noodles, buckwheat noodles or other soft miscellaneous bean noodles, and using Lehe bed (a wooden or iron tool with many round eyes) to make the noodles come out through round intraocular pressure. It is thicker than ordinary noodles, but harder and softer than noodles, and the cooking method is similar to noodles. Sometimes, it is necessary to add flour to soybean flour to adjust the hardness and taste of flour, which is suitable for noodles that are not as sticky as wheat flour and cannot be made into noodles by ordinary methods.

Shuipen mutton

Pot mutton is a dish with mutton brisket as the main raw material, and it is a famous traditional snack of Han nationality in Shaanxi Province. It originated in Chaoyi Town, Dali County, Weinan City, Shaanxi Province (formerly Chaoyi County was governed by the same state government), and it is the most famous basin mutton in Dali, Pucheng and Chengcheng counties of Weinan City, Shaanxi Province, among which the basin mutton in Chengcheng City is the most authentic and has the longest history, and it is in 206438+065438.

Shuipen mutton evolved from the "sheep nest" in Shang and Zhou Dynasties. It was called "mutton hut" in Qin and Han Dynasties, and "mountain boiled sheep" in Tang and Song Dynasties.

Jinxian oil tower

Golden silk oil tower is a precious traditional snack in Sanyuan area of Shaanxi Province. Its layer is silky, loose but not greasy, and its shape is "like a golden thread, falling like a pine tower", hence the name. Legend has it that it began in the Tang Dynasty and was originally named "Oil Collapse". In the Qing Dynasty, it was improved by selecting superior flour, pig fat and other raw materials, increasing the grade of oil cake, changing the cake shape into a tower shape, changing frying into steaming, and changing the name from "oil collapse" to "golden thread oil tower" to become a beautiful point.

When the oil tower is used to steam cooked food in a cage, it should be gently patted and shaken by hand, put into a plate, served with onion knots, sweet noodle sauce, etc., which has a unique flavor.

Making method of cold rice noodles, one of the top ten famous snacks in Shaanxi.

Cold noodle is one of Shaanxi specialty snacks, which is popular all over the country because of its "white, thin, light, soft, thick and fragrant".

People who have eaten Shaanxi cold rice noodles will never forget the soft and smooth taste and the hot and sour taste. Especially in the hot summer, a bowl can definitely stimulate appetite and make people appetite.

I used to make bean jelly at home, which was very complicated and needed kneading and cleaning. Now I don't know which smart person has found a way to make cold rice noodles directly from wheat starch. Now it's much simpler.

In fact, through the practice of washing dough, we can know that when gluten is washed out with water, the precipitated dough is the starch in the dough, that is, wheat starch.

Method for making cold rice noodles

Using wheat starch directly to make cold noodle paste can save the process of kneading and washing your face, which is very convenient, but the cold noodle made by this quick method has no gluten.

Homemade cold rice noodles

Ingredients: wheat starch100g and proper amount of water.

Ingredients: cucumber 1 root, soybean sprouts100g, 4 cloves of garlic.

Seasoning: oil pepper seeds, allspice powder, pepper, balsamic vinegar, fresh soy sauce, salt and sugar.

The practice of bean jelly

1. Pour the wheat starch into the basin, add about 2 times of clear water, stir with chopsticks while adding it, and stir it into a thin batter (the batter flows down in a soft line instead of dripping intermittently).

2. Prepare a flat-bottomed container and pour a spoonful of batter into the plate. After pouring in the batter, shake the batter by hand to spread it evenly on the bottom of the plate.

3. Put the water in the pot and boil it. Put the plate with batter in, cover it and steam for 2 minutes until the batter solidifies and the surface bubbles.

4. After the cold noodles are formed, take out the plate and immediately cool it in cold water. You can take two plates and use them in turn. Take out a plate and put it in water to cool, then put the next plate in the pot. This can be done in a short time by alternating operations. )

5. The cooled cold rice noodles can be easily taken out.

6. Brush a layer of sesame oil on the uncovered cold surface to prevent sticking hands.

7. Finish all the cold noodles in turn and cut the prepared cold noodles into strips for later use.

8. Remove the roots of bean sprouts, wash them and cook them in boiling water for later use.

9. Wash and shred cucumbers.

10, garlic is pressed into mud, and mixed with oil pepper, allspice powder, pepper, balsamic vinegar, fresh soy sauce, salt and sugar to make juice according to your own taste.

1 1. When eating, mix the cut cold noodles with bean sprouts, shredded cucumber and juice.

Food tips

1, the consistency of the batter should be well controlled, it is too thin and difficult to form, too thick and difficult to spread, and the cold noodles made are crisp and weak.

2. After the batter is poured into the plate, shake the batter by hand so that the batter is evenly spread on the bottom of the plate. When steaming, cover the pot.

3, steamed rice noodles with cold skin, immediately put it in cold water, wait for the bottom of the plate to cool down, you can easily uncover it.

Method for making cold rice noodles

4. Brush oil on the uncovered cold surface, so that they will not stick together when stacked one by one.

Don't make too much bean jelly at a time, make as much as you eat, and don't put it in the refrigerator for refrigeration, so the taste of bean jelly will get worse.