Qishan noodles Shaanxi noodles with minced meat have a long history and are very famous in Qing Dynasty. It is famous for being thin, soft, shiny, fried, thin, prosperous, sour, spicy and fragrant. It is made of refined white flour, pork, day lily, eggs, fungus, tofu, garlic sprouts and other raw materials and various seasonings. Its basic production technology is: noodles should be rolled by hand, and meet the standards of fine noodles, smooth tendons and moderate hardness. To make minced meat, pork is sliced and fried in a hot oil pan. At the same time, add ginger, salt, seasoning noodles, spicy noodles and mature vinegar, and stir-fry thoroughly. Stir-fry tofu, day lily and fungus, spread eggs into egg skins, cut them into prismatic pieces, and add garlic sprouts to make kimchi. When eating, first cook the noodles and put them in a bowl, then pour the soup and put sauerkraut and pickles on it. Qishan noodles with minced meat is a traditional pasta in Guanzhong area of Shaanxi Province, with a long history. Qishan noodles are famous for being fine, tough, shiny, fried, thin, prosperous, sour, spicy and fragrant. Its characteristics are: noodles are slender, uniform in thickness, fresh and fragrant in SAO, red oil floating, soup sour and spicy, tough and refreshing, suitable for all ages. Qishan noodles have a very important position in Guanzhong area, which can not be separated from weddings, funerals, festivals, children's full moons, old people's birthdays, welcoming relatives and friends and other important occasions.

Hulutou: "Fried white sausage" originated in the Song Dynasty and was passed down from generation to generation. Its main components are pig's large intestine head, pig's belly head and fat intestine, which are made by removing fishy smell, adding seasoning to make soup, and then decocting with soup. Its soup is rich in flavor and delicious, and it is a food with high content of saturated fatty acids and cholesterol. Rich in flavor, fresh, fragrant, smooth and tender, fat but not greasy, suitable for all ages. In spring, a new' seafood gourd head' was added to the Paomo Pavilion, and raw materials such as sea cucumber, squid and shredded chicken were added, which made it more delicious. Fish in milk soup pot originated from the court food "milk-brewed fish" in Tang Dynasty. Yellow River carp is the main ingredient, and chicken and duck elbow ribs are stewed into white soup. When ready, put it in a copper hot pot. Cook in xifeng liquor when serving, and dip the fish pieces in ginger vinegar. The fish is tender and the soup is delicious. Hulutou, a traditional snack in Xi, Shaanxi. It originated from the "fried white sausage" in street food in the Northern Song Dynasty. Because the pig's large intestine is thick in oil and looks like a gourd, it is called gourd head. The basic raw materials of cucurbit head are pig large intestine and pig belly. When eating, the customer first breaks the steamed bread into pieces, then the chef arranges the fat sausage, chicken, sea cucumber and squid on the pieces, soaks them in the cooked bone soup for three or four times, and then adds the cooked lard and vegetables. When eaten with sugar, garlic, hot sauce, etc. It is delicious, smooth and tender, fat but not greasy. According to legend, Sun Simiao, a famous doctor in the Tang Dynasty, taught the owner of a restaurant in Chang 'an how to cook fat sausages, and presented him with a medicinal gourd for seasoning. The shopkeeper improved the production method according to Sun Simiao's instructions, and Chang 'an "Hulutou" became famous for thousands of years.

Steamed Bun Meat: In Xi 'an, Old Jia Fan has almost become synonymous with bacon. Bacon originated in the Warring States period and was called "cold meat" at that time. After being passed down and evolved from generation to generation, it became today's Qin-flavored bacon. Bacon has a history of nearly a hundred years, which was initiated by hawker Fan. Because of its fine selection of materials, complete seasoning, great firepower and long-term stew, its color is rosy, soft and mellow, and it will remain unchanged for a long time. The eater has the praise that "fat meat is not greasy after eating, lean meat is full of oil and no residue, meat is rotten and toothless, and it has a lingering fragrance after eating for a long time". In recent years, the strict implementation of operating procedures in the production process has increased the proportion and flavor of lean meat, making it more fragrant and deeply loved by consumers. It has been rated as a famous snack in provinces and cities for many times. 1989 won high praise for its unique flavor and won the "Golden Top Award" for quality products of the Ministry of Commerce. Eat it with freshly baked Baiji steamed buns, which are fragrant and crisp, with endless aftertaste. China Chinese hamburger is the abbreviation of "meat in steamed bread" in ancient Chinese, and it is one of the special foods of Han nationality in Shaanxi Province, China. Mainly the "meat buns" (pork) in Shaanxi and the "mutton buns in soup" in Ningxia. Chinese hamburger is a famous snack in Baoji and xi, Shaanxi. The authentic posture of eating meat buns is to hold the buns horizontally and bite them from both sides. Holding the steamed bread horizontally can make the bacon and gravy fully immersed in the steamed bread and not flow out. 20 16 1.8, Chinese hamburger was selected as the intangible cultural heritage of Shaanxi province.

Dumpling Banquet: Among Xi 'an's special snacks, the most famous is the name of "Dumpling Banquet", which is mainly a banquet composed of various forms of jiaozi, so it is called "Xi 'an Dumpling Banquet". In particular, Chinese and foreign tourists are full of praise. Hundreds of kinds of jiaozi with different fillings are kneaded into different shapes, exquisite, steamed or boiled, and delicious. Xi 'an Dumpling Banquet is divided into five grades: Hundred Flowers Banquet, Peony Banquet, Dragon and Phoenix Banquet, Palace Banquet and Babel Banquet. It is composed of 180 jiaozi with many colors and delicious taste. It can be described as "a dumpling with one style and hundreds of flavors". Dumpling banquet is a kind of banquet mainly in jiaozi. Dumpling feast is a kind of pasta that northerners generally like to eat. The stuffing is carefully made with meat and spices, and the food is delicious. Folk Chinese New Year, Lantern Festival and Winter Solstice eat jiaozi. Dumpling banquet is a famous flavor banquet innovated by Xi 'an Dumpling Restaurant and Defachang Dumpling Restaurant on the basis of tradition. There are 108 varieties of dumpling feast. Compared with traditional jiaozi, what are the new breakthroughs of Xi 'an Dumpling Banquet?

Features: milky white in color and thick in epidermis, such as veils and cicadas. Main raw materials: instant noodles, cinnamon, sugar, peach kernel, roses, big oil. Brief introduction: Bubble oil cake is made of instant noodles with water, big oil, yellow cinnamon, white sugar stuffing and other raw materials. The production method is unique and exquisite. Its main characteristics are milky white, loose epidermis, like gauze and cicada wings. It can be said that it is ingenious and deeply favored by people. Bubble oil cake is made of instant noodles with water, big oil, cinnamon, sugar stuffing and other raw materials. The production method is unique and exquisite. Bubble cake is milky white in color and fluffy in skin, just like gauze weaving and cicada wing making, which can be described as ingenious. Bubble oil cake is a famous traditional snack of Han nationality in Sanyuan County, Shaanxi Province. Its origin can be traced back to Wei Juyuan's famous "small peak" oil cake during barbecue in Tang Dynasty. It is said that the bubble cake was originally a palace snack. During the "An Shi Rebellion", a chef who was good at making this kind of cake came to Sanyuan County in the north of Xi 'an today. In order to make a living, he started the business of making and selling bubble cakes. Since then, the technology has been introduced to the people and has become a delicious food handed down from generation to generation in Sanyuan County. In the Qing Dynasty, some people who had mastered the technology of making oil cakes in Sanyuan County went to Xi 'an to make a living, so the bubble oil cakes spread to Xi 'an and became famous.