soba noodle

steamed dumplings

Shaanxi Liangpi

Foamed oil cake

Qishan noodles

Gourd head

Meat and steamed bread

eight treasure congee

Honey curd

Maifan

guokui

Ganzhou shredded chicken noodles

Fish soup pot

Xi 'an's traditional dishes. It evolved from 1000 years ago, the court delicacy "Fish with Milk" in the Tang Dynasty. This dish contains copper chafing dish, which is specially used for rinsing. It was first used in court banquets and official banquets, and then introduced to the people, enduring for a long time. After worshipping Shang Shuling's left servant, officials of Wei Juyuan in the Tang Dynasty presented a piece of Lai's "fish in milk" to the emperor, which is today's "fish in milk soup pot". This case is the "housekeeping" of Xi 'an Restaurant. It is made of Yellow River carp, ham, magnolia slices, mushrooms and milk soup. It is a dish rich in protein, minerals and vitamins. Carp also has the dietotherapy effects of diuresis, detumescence and nourishing low temperature.

Gourd-shaped chicken, roasted whole chicken

Shaanxi traditional famous dishes began in the Tang Dynasty. Tie up the chicken and cook it. The chicken made in this way is not only mellow and crisp, but also looks like a gourd. Later, people called this kind of chicken "gourd chicken".

The production of cucurbit chicken is divided into three processes: boiling, steaming and frying. The traditional selection is "Japanese chicken" unique to Sanyao Village in the south of Xi 'an. This chicken has been raised for one year, with a net weight of about 1 kg and tender meat. Its flavor features are: golden red color, crispy skin and tender meat, smelly and mellow, and deboned chopsticks. It is rich in saturated fatty acids needed by protein and human body.

Warm-mixed shredded loin is a traditional famous dish in Shaanxi and one of the top ten famous dishes in xi. Mixed warm waist silk evolved from "sheepskin silk" in Tang Dynasty. It is named because it is made of pork loin and other auxiliary materials and seasonings by warm mixing. It is one of the masterpieces of cooking high-grade dishes with low-grade ingredients. Due to meticulous knife work and exquisite cooking methods, the dishes made are crisp outside and tender inside, fragrant ginger, garlic and pepper oil complement each other, and the taste is rich and mellow, which is refreshing. According to Compendium of Materia Medica, eating pork loin regularly can "regulate kidney qi, dredge bladder, warm waist and knees, and cure deafness", and has the effects of "tonifying kidney and benefiting qi, eliminating stagnation, eliminating cold and stopping dysentery, and abstaining from alcohol".

Three-thread Shaanxi classic dishes. Beginning in the Tang Dynasty, it was originally named "Leopard Skin" and later called "Three Skin Silk", which is a delicious food with wine aroma. The side dishes for sobering up are made of black silky fowl skin, light red jellyfish skin and white pig skin. The flavor features are: crisp and tough at first, soft and delicious, refreshing and delicious, fragrant and pleasant, with a long aftertaste. This is a dish rich in protein, especially rich in glial protein.

Guifei chicken wings

Shaanxi traditional famous dishes originated in the Tang Dynasty. Is made of chicken wings and various seasonings. Named after Yang Yuhuan, the imperial concubine who loves food. It is a court delicacy in the Tang Dynasty. At that time, Li Longji's favorite concubine, Yang Yuhuan, was plump and very particular about her diet. She likes delicious food and chicken wings. According to his will, the royal chef repeatedly studied and pondered, selected fresh chicken wings with a variety of condiments, and cooked them with the steaming method commonly used in the Tang Dynasty to maintain the original flavor. Its flavor characteristics are: golden red color, soft taste, soft and tender, mellow and pleasant, and long aftertaste. It is a delicious food with high protein and low fat.

Peng Lian chicken

Shaanxi Xi's classic dishes began in the Sui and Tang Dynasties. Lotus root is widely planted in Qujiang pond and Taiye pond in Chang 'an, Tang Dou. Famous chefs, touched by the scene, skillfully blended the graceful figures of water and flowers into dishes to create an ingenious "Lotus Chicken", which perfectly embodies the five attributes of Chinese food, such as quality, color, taste, shape and container, and is unique among many famous dishes.

The basic production process is as follows: the hen is washed after rough machining, scratched from the back, cooked in a soup pot for six times, taken out, removed from the chicken bones (the appearance of the chicken skin should be intact), placed in a steaming pot with the chest facing down, added with chicken soup, onion slices and ginger slices, and steamed in a cage. The chicken breast and pork suet are stacked on the chopping board, pounded into fine powder, sprinkled with dry starch and mixed well. Break up the egg white, mix it into the chicken skin for many times, and whip it in one direction during mixing to make a "stuffed chicken". Take a snack plate and 12 spoon, spread a layer of cooked lard respectively, scrape the cooked chicken into it, smooth it, dye the middle of the cooked chicken in the plate green with spinach juice, and then put the cooked lotus seeds around it like lotus flowers. Put a little tomato sauce on the top of the stuffed chicken in the spoon to make it as red as lotus petals. Then put the small dish and spoon in a cage and steam it for about 3 minutes with low fire, then take it out, put the lotus root in the center of the dish, arrange the petals around it, stick them together with raw chicken stuffing, and steam it in the cage for 2 minutes. Take out the chicken steamer, pour the original juice into the soup pot, and buckle the chicken breast up into the big soup bowl. Continue the chicken soup in the soup pot, add cooking wine and salt, boil and skim off the floating foam, pour into ten soup bowls, and then push the steamed lotus and lotus onto the chicken in the bowls.

The flavor features are: lotus shape, like lotus floating on the water, which is in harmony with white chicken. The chicken is crisp and rotten, the chicken is soft and tender, and the soup is delicious and mellow. It is a nutritious dish with high protein, low fat and easy digestion.

Chrysanthemum jar

Traditional dishes in Xi, Shaanxi. Flowers have a long history. Chrysanthemums have been used as vegetables for more than 2000 years. Qu Yuan had already chanted "Evening Banquet and Autumn Chrysanthemum". Tang's cookbook says: "In medicine, it is a good medicine, and in vegetables, it is a good vegetable." There were many ways for the ancients to eat chrysanthemums. During the Sui and Tang Dynasties, the imperial court placed fresh soup, fish balls, fresh meat and chicken breast in hot pot, shredded chrysanthemum petals, covered the pot and cooked them for a while. The soup is fresh and tender, with floral fragrance, which brings out the best in each other and is called "Chrysanthemum Pot".

The basic production process is: first, put the pork tenderloin (kidney). Pork tenderloin, fish and chicken breast are cut into extremely thin slices, each slice is placed on two plates, and then cooking wine is sprinkled to remove fishy smell and keep fresh. In addition, cut tender tofu into pieces, tender spinach, fried tofu skin and hemp leaves. Put vermicelli, cabbage heart, shallot and coriander powder into small plates respectively, and put onion, Jiang Mo, sesame oil, sweet noodle sauce, salt, pepper noodles and Chili oil into small plates respectively. Put the soy sauce and balsamic vinegar in a small bowl, boil the chicken soup with high fire and pour it into a special pot. The waiter lit the xifeng liquor in the container. After the soup boiled, he poured the shredded chrysanthemum petals into the pot. People who eat pick up meat slices from the plate, cook them in the pot, and then dip them in the prepared sauce. After the meat slices are finished, add tofu, tofu, vermicelli, hemp leaves and various vegetables, boil and sprinkle with leeks and Chili noodles to make soup and put it in a small bowl.

Its flavor features are: crisp meat and vegetables, delicious soup, pleasant floral fragrance, intoxicating and refreshing integration of floral fragrance, wine fragrance, meat fragrance and vegetable fragrance.

Tricholoma and peach kernels are crisp.

According to legend, when Wu Zetian was in the early Tang Dynasty, a public security chef made a dish called "Shuang Shuang Cheng" with pork bellies and duck gizzards, implying that Zuo Cheng, a cool official of the dynasty, and Zhong Cheng, an imperial minister, went to Jun Chen. This dish was improved and finalized by the chef of Xi 'an Restaurant. After the dish is served, the white belly kernel, Bordeaux duck gizzard, plum mushroom and peach kernel in the auxiliary materials are like blossoming flowers, competing for each other, and the taste is refreshing and the belly is crisp and tender.

Filled with golden seaweed

This dish began in the Tang Dynasty. It is said that Wang Yuanbao, a businessman in the Tang Dynasty, was addicted to Nostoc flagelliforme. Later, Wang became the richest man in Chang 'an, and businessmen in the city followed suit and all ate Nostoc flagelliforme in order to "get rich". Until the Republic of China, the first dish of merchants' banquet was specially used to make wine and deliver food. This dish is made of Nostoc flagelliforme and chicken breast. Cut into discs shaped like ancient coins, so it is called "money". This vegetable soup is crystal clear, tender, crisp, soft and delicious.

Three-skin silk

Legend has it that it came from the mid-Tang Dynasty. At that time, Wang Xu, Song Li and Li Quanjiao, the imperial advisers in the temple, were greedy and distorted the law. In a rage, the chef surnamed Pin in West Chang 'an City used shredded pork skin, black-bone chicken skin and jellyfish skin as side dishes, which was called "peeling leopard skin" at that time. In recent years, Xi 'an Restaurant has improved and shaped its own dishes on the basis of traditional cooking methods. Three lines stand in three piles, with bright colors, such as bonsai, different tastes and refreshing tendons.

Crystal lotus seed cake is made of lotus seed as the main material, flour and dough, wrapped with soy sauce oil particles, walnut kernel and so on. Make crystal stuffing and fry it. This dish is golden in color, crispy in skin, transparent in soup color, sweet and delicious.

Fish and mutton roasted fresh

Among the famous Muslim dishes in Shaanxi, there is a dish called "Roasted Fresh Fish and Sheep" and "Mixed Fresh Fish and Sheep", which is found in almost all large Muslim restaurants. As for the origin of grilled fish and roasted sheep, some people say that it existed in the Three Kingdoms period, and it was related to the classic battle of Guandu in China history.

According to legend, during the Three Kingdoms period, Cao Cao, who wanted to dominate the Central Plains, and Yuan Shao, a great warlord known for his arrogance, waged the longest war in the history of the Three Kingdoms in Guandu (now Hebei). Yuan Shao sat on the ground to meet them, with plenty of food and grass; And Cao Jun is thousands of miles across, with limited food and grass. Cao Cao besieged Yuan Shao for many days, and there was a growing shortage of food in Jun Jun. After February, the war continued, and military chefs became more and more worried about the soldiers' diet. Most of Cao Jun's troops are northerners and conference semifinals, and most of its rations are beef and mutton. When a Japanese chef was cooking some beef and mutton, he suddenly saw a fish jump to the shore in the dying river, so he washed their bellies and cooked them with mutton to make up for the shortage of rations. Who would have expected that the cooked taste turned out to be extremely delicious and fragrant? The soldiers sighed greatly after eating it, and their courage doubled, and finally won the battle of Guandu. Later, in the cooking history of China, there was a precedent that fish and sheep cooked together, and the word "fresh" was also shaped by fish and sheep. "Roasted fresh fish and sheep" and "Roasted fresh fish and sheep" also became a famous dish that people liked very much during the Hui-Han period.

Braised beef tongue

Braised beef tongue is also one of the most famous dishes in halal menu. Has the effects of invigorating qi and blood, tonifying deficiency and strengthening body.

Specific practices:

1, beef tongue cooked beef tongue changed to 0.5*4 cm long strip rape tender heart, washed and cooked with soup.

2. Put the pot on a strong fire. Pour 30 grams of peanut oil into the pot, add Chili noodles and stir-fry for a while, add tomato sauce and stir-fry for 20 minutes, simmer slowly, then thicken the remaining 40 grams of peanut oil with wet starch and serve.

3. After the original shape is maintained by the inverted buckle method, the rape heart can be served radially. The key to making braised beef tongue is 1. Cooked beef tongue should be cooked with white water first, and the skin should be scraped off and cleaned before cooking. 2. Pickled vegetables should be put into the pot, not stirred with a spoon, but must be rotated in a large pot. 3. The ketchup should be stir-fried in the pot to get excellent flavor, and never fried.

Sesame fillet

Whether it is black sesame or white sesame, whether it is cold salad or oil pressing, the biggest feature of sesame is "fragrance". If fried with fresh tenderloin, it will increase the flavor.

Cooking techniques:

Remove the fascia from the tenderloin, cut it into slices 3 cm wide and 6-7 cm long, and marinate it with onion ginger juice, salt, cooking wine, soy sauce and edible powder (appropriate amount) for later use. The marinated meat slices are hung with proper amount of whole egg paste, then white sesame seeds are added to make the surface evenly coated with sesame seeds, and then gently patted with a knife to make them firm and tidy into green bodies. Add an appropriate amount of oil to the oil pan and heat it to about 60% heat. Then the processed pork chops are fried one by one to make their appearance golden and tender. When they are ripe, take them out and put them on a plate, sprinkle with appropriate amount of salt and pepper and serve.

Flavor characteristics:

Golden color, tender outside and salty inside, and unique taste.

Precautions:

When processing tenderloin, you can pat the tenderloin loose with a knife, which is beneficial to the formation of rosin taste after cooking. In addition, in the process of frying, the oil temperature should be controlled. If the oil temperature is too low, it is easy to fry, if it is too high, the color is poor or the fried coke tastes bitter.

Da Dai Li ba elbow

Shaanxi Dali elbow with handle is different from other elbow dishes. The elbow with bones and hooves, like a hill, is unique and full, and can be called "the king of the plate". "Braised elbows with handles, fragrant intestines, who doesn't boast", this is a folk song. What is said here is that there is an elbow in Dali, Shaanxi. Shaanxi Dali elbow is a famous local dish with strong folk color, and it is recognized as the top grade of "Qin cuisine". Whether it is a local wedding or funeral, or a family gathering and a banquet for relatives and friends during the Spring Festival, it is indispensable. Generally speaking, braised elbow has no bones or meat left, but this dish is cooked with bones, so it is called elbow.

The specific method of Dali elbow with handle is to choose pig elbow with bone and steam it with big incense and cinnamon, which is a traditional snack in Dali. Its color is purple, resembling an oval garden, with rotten and sticky meat, fat but not greasy, thin but not firewood, mellow and delicious, and unique flavor. According to legend, it originated in Hongzhi period of Ming Dynasty, and the government of Tongzhou (now Dali) invited Li Yushan, a famous local chef, to visit Fuzhou, Futai, Shaanxi Province, which has a history of more than 400 years. Its cooking skills are exquisite, its taste is mellow and delicious, and it has become a traditional famous dish in Dali, Dongfu, Xi 'an and Guanzhong. On holidays, when entertaining guests, you must have your own dishes, so that you can be regarded as a rich banquet.

After the continuous improvement of later generations, the elbow with handle is now "shaped like a futon, like Bordeaux in color and fragrant in smell", which is deeply loved by diners. The elbow with handle has unique shape, diverse components, exquisite production and complex technology. The improved color is bordeaux, mellow and crisp, fat but not greasy, and the elbow skin is sticky and wonderful.

Xue kui Xiang Pei

The classic dishes of Xi in Shaanxi. Also known as Xue Mei and Huang Kui. This is a famous dish of Xi 'an Qingyazhai. According to legend, during the Eastern Han Dynasty, Xue Zhuang and Huang Zhuang, two wealthy families in Hanzhong, Shaanxi, had deep feelings. On the same day, every family gave birth to a baby. Xue Jia's women and children were named Xue Mei, and Huang Jia's son was named Huang Kui. The two families became in-laws and made a lifelong event for their children. Huang Kui's parents died one after another, and he was alone. Although he had a hard time, he still studied hard. I want to take an exam in Beijing and borrow money from my father-in-law. However, my parents-in-law hated the poor and loved the rich and tore up the engagement. Later, Xue Mei disguised herself as a man and went to Beijing under the pseudonym of Mei Bankui, secretly following Huang Kui. With her generous support, Huang Kui won the first prize and they got married. In order to express congratulations, the chef made a delicious dish "Xue Mei and Huang Kui", which has been handed down to this day, adding luster to the wedding banquet.

Production technology: spread the wet starch and water of eggs into skins, and screw them into 24 cakes. Chop fat and thin mutton into minced meat, add salt, soy sauce, cooking wine, chopped green onion, allspice powder, sesame oil and monosodium glutamate, and stir well to make minced meat. It became a jiaozi wrapped in eggs. Wet the egg starch and stir it into a paste. First, beat the egg dumplings with flour, then stick a layer of egg paste, and finally stick a layer of slag. Change the shrimp meat into balls, add cooking wine and refined salt and stew them into shrimp balls. Egg white humidified starch is stirred into paste, and shrimp balls are put into paste. One end of the egg jiaozi was smeared with egg white paste one by one to make 24 small white birds. Cut the cooked beef tendon into fine powder, and stick the coriander leaflets on the top of Bai Niao for ornament. Put the sauce into a bowl, add salt, sugar, wet starch and monosodium glutamate and stir to make tomato juice. Two frying spoons operate at the same time. When a spoonful of oil is heated to 50%, add egg dumplings, fry until golden brown, take them out and put them on a plate; When the other oil is heated to 50% heat, pour in the egg white, weigh and fry it, and wind it on a large flat plate to form a snowflake ring. When the oil in the frying spoon is heated to 50%, put the shrimp balls in, cut them open with chopsticks, and drain the oil after sliding through. Leave some base oil in the spoon. When the oil is 50% hot, stir-fry the tomato juice, add the shrimp balls, pour out the sesame oil from the spoon and pile it in the center of the snowflake circle on the plate. Then wrap the fried egg dumplings around the snowflake circle and serve.

Flavor characteristics: high protein, low fat and rich nutrition, it is a festive delicacy.

There are also some new products, such as sea cucumber hooves, sweet and sour squid rolls, butterfly sea cucumber, bad meat, white crispy chicken and eight hanging fish bellies.

Hungry. There is no increase. It should be enough to eat.