1. Guokui, also known as Guokui, Guokui steamed buns and dry steamed buns, is a traditional Han-flavored wheaten snack that is popular among urban and rural residents in Guanzhong area of ??Shaanxi Province, especially Qianzhou Guokui (Qianxian Guokui) is the most famous.

Guokui originated as a gift from grandma to her grandson He Miyue, and later developed into a flavored convenience food.

2. Sanyuan Soaked Oil Cake.

Bubble oil cake is a well-known traditional Han snack in Sanyuan County, Shaanxi Province. Its origin can be traced back to Wei Juyuan's famous "Jianfengxiao" oil cake for the tail-shaking feast in the Tang Dynasty.

The filling is made of white sugar, cinnamon, rose, peach kernels, and cooked noodles; the noodles are made of rich flour cooked with boiling water and large oil.

The bubble oil cakes of Xi'an Restaurant and Wuyi Hotel have been on the gold list of "Chinese Famous Snacks".

3. Bubble oil cake is made by hot bread, stuffed with yellow cinnamon and white sugar and deep-fried. It is named because of the raised loose bubbles on the surface of the cake.

It is said that bubble oil cake was originally a palace snack. During the "An-Shi Rebellion", an imperial chef who was good at making this cake moved to Sanyuan County, north of present-day Xi'an.

In order to make a living, he started the business of making and selling bubble oil cakes. Since then, the craft has been introduced to the people and has become a delicacy passed down from generation to generation in Sanyuan County.

During the Qing Dynasty, some people from Sanyuan County who had mastered the technology of making oil cakes went to Xi'an to make a living by making and selling bubble oil cakes. This spread the bubble oil cakes to Xi'an and made it famous.

4. Pancake.

A famous snack in Qian County, dough is made with horse oil, wrapped with rock sugar, green and red silk, and soft white sugar as fillings. It is fried in a pan and the cake will rise into bubbles. It is golden in color, crispy and delicious.

It is said that Susu was originally a food in the palace. It was offered as an offering during the Qianling Mausoleum sacrifice in the Tang Dynasty, and then spread to the people.

Because horse oil is rare, large oil is often used instead.

5. Qianzhou noodles.

Qianzhou noodles are also called sour soup noodles and sour soup noodles. They look thin and white, and become light when eaten. They are durable in storage and cooking, and are easy to carry.

Not only in Qianxian County, it has become a good product for daily consumption and gifts to relatives and friends in Guanzhong area.

To make Qianzhou noodles, you must first use wheat grown in alfalfa fields. This kind of wheat has thin crust and gluten, so it is called "gluten wheat".

White flour is ground from this wheat and used as the basic ingredient for making noodles.

Noodles are made through several processes including ingredients, dough mixing, kneading, proofing, cutting, and hanging.

A teacher whose ancestral home is in Qianxian County and who has taught in Qianxian County for many years told me that Qianzhou’s dried noodles have the characteristics of “sour, spicy, strong, light, strong, glutenous and fragrant”.

"Sour and spicy" naturally refers to the taste of noodles.

"Light and tendon" refers to the smooth, delicious and chewy texture of Qianzhou noodles.

"Wang" and "Xiang", of course, refer to the soup used to prepare the noodles, which is rich in oil, fragrant and very delicious.