Crystal cake is a kind of cake. It contains a lot of rock sugar and lard, and it is crystal clear, like crystal, hence the name. It is the representative of Qin-style cakes and is praised as the first of Qin-style cakes by the world. Xi Anshui sausage cake from Demaogong Food Store is very authentic. This shop was founded in Guangxu period of Qing Dynasty. After several generations of chefs' efforts, it finally enjoys a high reputation in China. Demaogong crystal cake has beautiful appearance, solid stuffing, distinct layers and strict operation technology. It is rich in oil and polysaccharide, even in auxiliary materials, rich in oil but not greasy, heavy and sweet in sugar, and rich in rose fragrance.
Persimmon cake Persimmon cake is a traditional food of Xi, with golden color, moderate softness, sweet filling and sweet osmanthus fragrance. According to legend, Li Zicheng continued northward after Xi 'an established Dashun regime. At that time, in the famine years, people in Lintong County mixed the local rich fire crystal persimmons with flour and baked them into cakes, and rewarded the insurgents, who went straight to Beijing from the city and overthrew the Ming regime. To commemorate this feat, people in Lintong County make a large number of dried persimmons every autumn, and later this custom was introduced to Xi. The most famous person in Xi sells Huang Gui persimmon cakes. Its raw material is Lintong fire crystal persimmon, and its ingredients are white flour, osmanthus fragrans, rose, green shredded pork, diced meat, peach kernel, sugar and rapeseed oil. The method is to peel persimmon, remove its pedicel, stir it evenly with proper amount of flour, knead it into a thick paste, add flour to soften it, pull it into one or two doughs, wrap it with sugar stuffing, make it into a ball, put it in a pot and bake it. When the bottom looks like Yellowstone, press it into a flat circle, and then turn it over and bake it.
According to legend, shortbread was made of thousands of pancakes in the Tang Dynasty, which was carefully improved by chefs. It is characterized by distinct layers, crisp but not broken, oily but not greasy. Crispy cakes are made of refined white flour, vegetable oil and appropriate amount of alkali, pepper and salt. After crisping, kneading dough, making cakes, frying and baking. When making potato chips, the ratio of oil to flour is 1: 3. After the oil is cooked, pour in a proper amount of flour and knead it repeatedly, stir it into a flocculent shape, then add warm water and knead it into dough, stretch it into long strips, coat it with clear oil, pull it into one or two small doughs, then apply oil and knead it into strips of about three inches one by one; When making a cake, flatten the upper strip and roll it thin, then add the pastry and salt and pepper, then pull the dough with one hand and roll it with the other hand to make it into thin slices about two inches wide, one foot and two feet long, and roll it continuously while pulling, and finally roll it into a spiral; When frying and baking, arrange the rolled small round cakes evenly in the pot. After three minutes, lift the top of the pan, oil the round cake, and then bake until the fire color is uniform and both sides are brown.
Jinyou Tower Jinyou Tower is a traditional name of Xi, which began in the Tang Dynasty. The taste is crisp and soft. Its materials are high-quality flour, lard, salt, mixed noodles and so on. The production process is very particular. First, stir the dough into a flocculent shape with water, knead the dough until it is hard, then add some water to soften it, stop for a while, roll the dough into a square with a thickness of three minutes, add vegetable oil diced, salt and the stirred noodles, roll the noodles, cut them into one or two long strips, roll them into sheets, cut them into strips, tear them by hand, pull them into filaments, and then roll them into round bread. Spread a thin layer of dough on the cage, put it on the oil tower in turn and steam for about 30 minutes. When eating, the onion is dipped in the sauce and matched with almond sweet sauce, which has a unique flavor. In Xi 'an, the Golden Oil Tower in Xi 'an Restaurant is the most famous.
According to legend, Hulutou originated in the Tang Dynasty and enjoyed a long reputation in Xi 'an. Legend has it that it has something to do with Sun Simiao. He went to a small shop in Chang 'an, the capital, to eat "miscellaneous cakes" (also called fried white sausage, which is now gourd head), and found that pork intestines and pork bellies were too strong. So he pointed out the making method and seasoning of miscellaneous cakes, and left the medicinal gourd with pepper, fragrant incense and Shangyuangui to the shopkeeper, who tried it. The main materials of cucurbit head are pig intestines and pig bellies, and the traditional treatment method has nine processes. Boiling soup is the main purpose of gourd head. Put the washed and chopped pig bones into a pot, boil them with high fire, skim off the floating foam, and then the fat hen simmers the soup until it turns white. Add a proper amount of salt and a small bag of spices such as pepper, star anise and laurel, and then cook with low fire until the soup is thick. When eating, break the steamed bun, cut it into oblique slices with cooked sausage, add pork slices, sea cucumber, squid and cooked chicken slices, put it in a bowl, pour boiled soup for three or four times, add cooked lard, monosodium glutamate, seasoning water and vegetables, and then pour a proper amount of thick soup. When eating, it is served with sugar and garlic, pickles and hot sauce. The gourd head cooked in this way is fresh and tender, fat but not greasy in Qing Xiang. It is not only a delicious food, but also an excellent tonic. In Xi 'an, Hulutou Pavilion is the most famous in spring.
Bacon Bacon is a famous flavor food in Xi. As early as the Warring States period, it was called cold meat, and in the Tang Dynasty it was called bacon. Xi's most famous bacon is Fan Ji. It is characterized by rosy, tender, rotten and sweet color. High-quality pork with thin skin and hard tendons is selected as the main ingredient, and the cooking method is also very elegant. The method is to cut the meat into strips of two to three kilograms, scrape and wash it with clear water, remove the excess hair from the skin, put it in a wax sauce pot, put the skin up, put it in order, add a proper amount of wine, salt, rock sugar, ginger and onion, and then add Tsaoko, nutmeg, clove, cinnamon, anise and onion. After two hours, turn the meat over, and after three or four hours, take out the bones and eat. Cooked bacon is red, bright and crystal clear, fat but not greasy, thin and residue-free, and has a lasting aroma. Sheep blood powder soup Sheep blood powder soup is a famous dish in Xi. It's tender, spicy, salty and smells like pepper and fennel.
The ingredients of sheep blood soup are sheep blood, vermicelli, tofu, vegetables and several seasonings with low value. The method is to filter fresh sheep blood with ponytail and pour it into salt water to stir evenly. After it condenses into a lump, put it in a boiling pot and cook it with low fire until sheep blood solidifies like tender tofu. At this time, the sheep's blood is reddish brown and slightly salty. When eating, remove blood and sediment from sheep blood and cut it into long strips. Sheep's blood in powder soup is mainly seasoned with seasonings, and the main seasonings are divided into three categories: first, fifteen kinds of seasonings, such as pepper, cinnamon, tsaoko, pepper, Amomum villosum, cassia twig, laurel, fennel, star anise, jade fruit, dried ginger slices, galangal, nutmeg and clove, are mixed in proportion, crushed into powder and sieved with radish to make soup; Secondly, put lard into boiling seasoning water and boil it. When the water evaporates and boils, it becomes wax juice oil. The third kind is Chili oil and lettuce flowers (that is, chopped Toona sinensis, garlic platform, coriander and garlic seedlings). The way to eat sheep blood in powder soup is to break the sesame seed cake into pieces and put it in a bowl. Put two to three taels of sheep's blood and a proper amount of vermicelli made of boiled water into each bowl. Then, put the cooked tofu blocks into a pot and soak them twice, put them into a bowl, and add wax soy sauce, Chili oil and lettuce flowers in turn. Finally, pour in a proper amount of boiling soup. Sheep blood powder soup is a veritable snack with unique flavor and low price. Wangji is the most famous noodle soup in Xi.
China hamburgers and China hamburgers use bacon. Meat bun (commonly known as white bun) is a thin-skinned soft cake baked in an iron pan. The method is to cut a big mouth in the direction parallel to the cake surface, and then add the bacon. It's crispy and delicious when eaten.
Jiasan soup dumpling is one of the biggest and most famous snacks in Xi.
Xi 'an Dumpling Banquet was initiated by Xi Jiefang Road Dumpling House. 1984 launched. There are hundreds of different colors of jiaozi. Divided into hundred flowers banquet, peony banquet, dragon and phoenix banquet, palace banquet, eight treasures banquet and so on. Jiefang Road Dumpling House is therefore famous all over the world. In recent years, it receives an average of more than four or five thousand customers at home and abroad every day. Defachang Dumpling House is located next to Xi 'an Bell Tower and has a history of more than half a century. Jiefang Road Dumplings and Defachang Dumplings are located in the railway station and the Bell and Drum Tower Square.
Snacks with Shaanxi flavor: The way to stir potatoes is to peel them, stew them in a pot, then put them in a wooden barrel-actually a hollow stump, then a good worker-such as this bearded man-beats them hard with a long-handled hammer, and finally put them in a bowl, sprinkle with coriander, pepper, sesame oil and salt, and then serve them to you. Your eyes are straight and your tongue is straight-delicious. If you want another bowl, the others have lined up.
Xi 'an famous dish: crystal lotus seed cake is made of lotus seeds as the main material, with flour, wrapped in raw board oil particles and walnut kernels to make crystal stuffing, and fried. This dish is golden in color, crispy in skin, transparent in soup color, sweet and delicious.
Xi specialty: Miyuan Polygonum multiflorum has a history of about 200 years. According to legend, it was praised by Cixi. It looks like a chicken leg, with a layer of white sesame seeds on the golden skin and a honeycomb-shaped sugar heart inside. It tastes delicious, long-lasting, loose, sweet, crisp and fragrant. Unique flavor has become one of the traditional precious foods in Shaanxi Province.
Red beans in northern Shaanxi are also called adzuki beans and adzuki beans. Is one of the traditional export commodities, exported to Europe, Southeast Asia and other places. Red adzuki bean in northern Shaanxi is bright in color and thin and even in skin, which is an ideal raw material for making all kinds of sweets and cakes. At the same time, it also has medicinal value, which can detoxify and expel pus, induce diuresis to reduce swelling, clear heat and promote diuresis, strengthen spleen and stop diarrhea, and is deeply loved by consumers.
Jujube in northern Shaanxi is produced in the mountainous area of northern Shaanxi. Because of the large temperature difference, the sugar content is high. The meat is thick, sweet and delicious, and it is famous at home and abroad. It is a good gift for relatives and friends.