Ranking list of the top ten delicacies in Shaanxi, Shaanxi food training address: Nanmen 5F Delicious Academy on the tip of the tongue in Nanshaomen, Xi'an 1. Beef and mutton steamed buns Beef and mutton steamed buns are a famous snack with unique characteristics of Xi'an Fangbang.

Legend has it that beef and mutton soup evolved from the ancient "beef and mutton soup" in the 11th century BC.

During the Western Zhou Dynasty, "ox and sheep soup" was listed as a "ritual meal" for kings and princes.

According to the "Song Book", during the Northern and Southern Dynasties, Mao Xiuzhi presented the unique delicacy of beef and sheep soup to Emperor Wu of the Song Dynasty. Emperor Wu of the Song Dynasty named him a Taiguan Shi, and later he was promoted to Minister Guanglu.

It is said that because Emperor Zhao Kuangyin of the Song Dynasty liked to eat beef and mutton steamed buns, beef and mutton steamed buns became a famous snack on Chang'an Street.

Su Dongpo, a great writer in the Northern Song Dynasty, once wrote a hymn in praise of "Long cuisine has bear wax, and Qin cuisine only has yolk soup".

2. Sautéed Noodles Sautéed Noodles are traditional noodles of the Han people in northwest China, and are most popular in the Guanzhong Plain of Shaanxi and Longdong of Gansu.

It is also a famous snack in Xifu (now Baoji City, Shaanxi Province).

Shaanxi Province has a long history of steamed noodles, and the Qishan steamed noodles in Qishan County, Baoji City are the most authentic.

Qishan Saozi Noodles are famous for being thin, stringy, light, fried, thin, chewy, sour, spicy and fragrant.

3. Buckwheat noodles are also called "He Liu" in ancient times. Because they are mostly made of buckwheat noodles, they are also called buckwheat noodles.

According to textual research, buckwheat noodles have been around since the Yuan Dynasty. Wang Zhen, an agronomist of the Yuan Dynasty, recorded in his "Agricultural Book, Buckwheat": "Behind the mountains in the north, various counties have many varieties, which are ground into noodles or made into soup cakes.

"He Liu." When eaten, glutinous rice not only has a unique fragrance, but is also very beneficial to the body.

Li Shizhen's "Compendium of Materia Medica" contains: "Qiu Wheat lowers Qi and widens the intestines the most, so it can relieve gastrointestinal stagnation and treat turbid stagnation, diarrhea, abdominal pain, and upper Qi diseases." Because buckwheat is cold in nature, there is a saying in Hancheng.

: "Buckwheat noodles can't be cooked without the harmony of three things, spicy pepper, garlic and mustard." 4. Shaanxi Liangpi There are many kinds of Liangpi in Shaanxi, including Sesame Liangpi, Qinzhen Liangpi, Hanzhong Liangpi, Qishan Liangpi and

Gluten cold skin, etc., are made in different ways, each has its own characteristics when mixing, and the taste is also different, but they are all mainly sour, spicy and fragrant.

5. Zeng Cake Zeng Cake has a long history and is named after it is steamed and matured.

Zeng cake evolved from the glutinous rice cake used by princes in the Western Zhou Dynasty more than 3,000 years ago.

There is a record in "The Rites of Zhou·Tianguan" that "the shameful rice eats embarrassing bait and powdered rice cakes".

Fenzi is a cake made by adding bean paste filling (called bean crumbs in ancient times) to steamed glutinous rice flour. It tastes like bean flavor.

It was not until the Tang Dynasty that steamed jujube and rice were developed.

The "Crystal Dragon Wind Cake (when the jujube rice is steamed and the flowers appear)" in the "Shaowei Banquet" hosted by Wei Juyuan, the Minister of the Tang Dynasty, to entertain Emperor Zhongzong, is in the same vein as the current steamer cake.

At that time, General Feng Yuxiang praised Xi'an's steamed cake as "the swallow dish of the common people."

Zerg cake can be found everywhere in the streets and alleys of Xi'an as breakfast. It is fragrant with dates, soft and sweet, and can nourish and strengthen the body and replenish qi.

6. Shaanxi Cured Pork Momo with Cured Sauce has a very long history. Among the "Eight Treasures of the Zhou Dynasty" mentioned in the book "Zhou Li", the "zuke" is cured meat.

There was "cold meat" in the Warring States Period, and South Korea, which was located in the triangle area of ??Qin, Jin, and Henan, was able to make it. After the unification of Qin, the production skills were passed to Chang'an and passed down from generation to generation.

The preparation method of "pork meat" recorded in Jia Sixie's "Qi Min Yao Shu" of the Northern Wei Dynasty is basically the same as the current cured meat, but the existing ingredients and preparation method are more particular.

The method of making steamed buns with cured meat is exquisite. The cured meat is red in color and fragrant. The meat is soft and glutinous, and it is not rotten. It is said: "The fat meat will not make your mouth feel greasy, and the lean meat will have no residue and is full of oil. You don't need to bite the meat to make it rotten."

, the fragrance lingers for a long time after eating." 7. Fish with fish paste, fish with fish paste, Shaanxi snack.

The fish in the water is called fish, but it actually does not look like a fish, but is as cool as a tadpole.

The local dialect of Shaanxi people calls it "Toad Bone Dou", which means little tadpole.

There are generally two types of squid: corn flour and ordinary white flour. It can be eaten hot or cold, and the taste is very delicious.

8. Calabash head Calabash head comes from the "fried white sausage" in the market food of the Song Dynasty. Because the pig intestine has thick fat and looks like a gourd, it is called "calabash head".

By the 1930s, calabash heads had developed from meat to include many varieties of seafood, and the ingredients used for pork calabash heads had also undergone some changes.

For example, bones and chicken are added to the soup to make the soup more mellow and improve the quality, making it a delicious snack in autumn and winter.

9. Steamed mutton Steamed mutton is made by mixing meat with flour and steaming it. The steamed mutton is fragrant, fat but not greasy, oily and crispy, fresh and delicious, and suitable for all ages.

Steamed mutton with flour is best made by Muslims. It can be eaten alone or with steamed buns, especially in autumn and winter.

10. Spicy meatball soup. Spicy meatball soup is mostly used for breakfast. It contains many ingredients, rich nutrition, thick soup, delicious taste, spicy and delicious.

Served with pancakes, it is a common breakfast for Xi'an people.