1. Melaleuca Crispy Cake (won the title of "Jinding Award" and "Chinese Famous Snack") Allusions Melaleuca Crispy Cake is known as "the first point in Chang 'an". According to legend, when Master Xuanzang returned to Chang 'an to study Buddhism and translated thousands of Buddhist scriptures, the chef of Life Palace in Li Zhi, Tang Gaozong specially fried them into "thousands of pancakes" with vegetable oil to show his comfort and recognition. After continuous improvement on behalf of chefs, it was named Melaleuca shortbread. It has been enduring for thousands of years and has been passed down to this day.

Production skills:

1. Knead 500 grams of kert powder and clear oil repeatedly to make crispy noodles.

500 kert powder is mixed with alkaline water to form flour wadding, then mixed with warm water and kneaded repeatedly until the dough glows, crushed into flour agent, kneaded into strips, oiled and slightly braised.

3. Roll the dough into colorful ridges, spread crispy noodles, sprinkle with salt and pepper, then pick up the dough on the right and stretch it, and then fold back two-thirds of the stretched dough several times, so that the edges are oiled and twisted into spiral cake blanks.

4. Put oil in the baking tray, put in the cake blank and bake in the oven for 20 minutes.

■ Features: Golden color, crisp and salty.

Second, the golden thread oil tower (won the title of "China famous snack")

The allusion of Golden Thread Oil Tower in Tang Dynasty belongs to steamed cake, also known as "oil collapse", which was excelled by a female chef of Duan Wenchang family, the prime minister of Tang Dynasty, and later spread among the people. The golden thread oil tower, which has been carefully improved by the chef, pays more attention to dough mixing, shredding and disc-shaped besides adding proper amount of pork plate oil and seasoning.

Production skills:

1, special flour is added with water to form a soft dough, which is slightly sticky.

2. Mix pig suet with spiced powder and refined salt to make suet.

3. Roll the dough into a square, coat it with oil sludge, smooth it, roll it into a 3-minute thick dough, cut it into filaments along the length, stretch it on the index finger and middle finger by hand, and roll it into a round tower to form an oil tower blank.

4. After common flour and dough are rolled into two pieces, one piece is spread on the steamer, and the oil tower blank is placed on it, and the other piece is covered on the oil tower blank, and steamed in the steamer.

5. When coming out of the cage, take the bottom piece, put every two oil towers together, gently pat and shake it with your hands until it is fluffy, and put it in the plate. Eat with garlic.

■ Features: Soft and moist, oily but not greasy.

3. Bubble cake (won the title of "Jinding Award" and "China Famous Snack")

This paper introduces the evolution of bubble oil cake from the famous "oil bath cake" in the Tang Dynasty "Shaowei Banquet". After the oil cake comes out of the pot, its color is milky white and its surface is thick, just like gauze and cicada wings. It's really great. Because each oil cake is like a pile of bubbles, it is named "bubble oil cake"

Production skills:

1, steamed in a flour cage. Mix boiled water with big oil, add flour, put it on the table to cool, then mix it with cold boiled water several times and knead it into hot dough.

2. Wrap the bean paste in the dough.

3. When the oil in the pot is 40% hot, put the oil cake, turn it over in time, and push it to the side of the pot to fry for a while.

■ Features: the color is milky white, soft and crisp, and it melts at the entrance.

4. Huang Gui persimmon cake (won the title of "Chinese famous snack")

Allusions Huang Gui persimmon cake, also known as fire crystal persimmon cake. It is said that after Li Zicheng established Dashun regime in Xi 'an in 1644, he immediately led an army to attack Beijing. At that time, it was a disastrous year. People in Lintong mixed flour with local fire crystal persimmon and baked it into persimmon to satisfy their hunger. Later, after continuous improvement by the chef of Xi 'an Restaurant, it was handed down and developed into the present Huang Gui persimmon cake.

Production skills:

1. Take persimmon, peel it, and filter it with reed net to make persimmon pulp.

2, persimmon pulp and flour into a soft dough.

3. Take a persimmon noodle (25g), flatten it, wrap it with bean paste and cinnamon, seal it and press it into a round cake.

4. Heat the oil to 60% heat in a pan, add the cake blank and turn it back and forth until both sides are brown.

■ Features: brownish yellow, sweet persimmon noodles and fragrant cinnamon.

Five, jujube paste (won the title of "China famous snacks")

Jujube paste was introduced, and jujube in Dali County, Shaanxi Province was selected as the main raw material. This kind of jujube is oval, with thin skin, crisp meat and sweet juice. The jujube paste cooked with this kind of jujube is red, sweet, smooth and delicious, which has the effect of nourishing yin and strengthening yang, and is especially popular with the elderly and children.

Production skills:

1. Wash jujube, put it in a pot, add1000g of clean water, and steam it in a cage for 3 hours.

2. Take out the jujube and let it cool, then filter out the jujube juice with reeds, and remove the peel and core.

3. Put the wok on fire and add jujube paste, water and sugar to boil.

■ Features: Brown-red color, sweet and sour, smooth and fragrant.

Six, shepherd's purse spring rolls

Spring rolls evolved from "spring plate" in Tang Dynasty and "spring cake" in Song Dynasty. In the past, after beginning of spring, the shepherd's purse spring rolls in Xi 'an restaurant were very popular with customers. Now the improved spring rolls are packed with different fillings according to different seasons, which can be eaten not only in spring, but also in other seasons.

Production skills:

1. Add salt and water to flour, mix them into paste, then put the pan on the fire, pour in the batter, spread round pancakes, and then make spring rolls.

2. Add oil to the wok, pour in shredded chicken and shepherd's purse, add salt, soy sauce and monosodium glutamate and fry until cooked.

3. Put the stuffing on the skin, wrap it into strips and stick it with egg liquid.

4. Add oil to the pot and heat it to 70%. Add spring rolls and fry until the skin is crisp and yellow stone-like. Take them out.

■ Features: golden color, crisp skin and fresh stuffing.

Seven, chopped green onion meat pie (won the "Jinding Award")

Production skills:

Mix 1 0,500g flour with alkaline water to make flour wadding, then add water to make soft dough and knead it evenly, and mix the remaining flour and rapeseed oil evenly to make crispy noodles.

2. Knead the dough into strips and pull the agent, then knead the agent into strips, put a layer of oil on it, and then fold it back.

3. Chop the minced meat, add pepper and salt and mix into minced meat.

4. Flattening agent: "Slice the filling, put it on the flat end of the dough, put chopped green onion on the filling, sprinkle a little pepper and salt, then wrap the filling, put a layer of pastry on the other end, pick up one end of the filling with your right hand, roll it while pressing it, and then twist it into a spiral shape to press it into a cake blank.

5. Bake the cake blank in the oven for 25 minutes until both sides are golden.

■ Features: golden color, crisp skin and multi-layer stuffing.

Eight, big meat pot stickers (won the "Jinding Award")

Production skills:

1. Filling: Chop the meat into a pot, add salt, soy sauce, sweet noodle sauce, ginger rice and sesame oil and stir well. When the seasoning is immersed in the meat stuffing, pour in the chopped leeks and stir well.

2, dough: 2000 grams of flour and water into a dough, knead it into strips, pull 20 grams of flour agent, roll it into dough, wrap it in stuffing, and knead it into steamed dumplings (squeezed in the middle, with holes leaking at both ends).

3. Branding: (1) Rub a layer of oil in the pot, arrange the pot stickers neatly, heat the pot, pour half a bowl of hot water around the pot, cover the pot, brand it for 2 minutes, then pour a little hot water, and uncover the pot after 2 minutes; (2) Pour a little oil into the gap around the fried dumplings for about 2 minutes, then move the position with a spatula, adjust the fire color, and bake for about 5 minutes, then turn it over and place the bottom of the plate upward.

■ Features: Soft dough, crisp bottom, yellow color and fragrant taste.

Nine, steamed vegetarian steamed dumplings

Production skills:

1, half of purple orchid pollen is boiled in soup, half is added with cold water, and mixed and kneaded into semi-cooked dough.

2. Cooked vegetables, drained and chopped, eggs fried and chopped, dried tofu fried until golden brown and chopped, mushrooms and scallops chopped in water, put in a pot, add seasonings and mix well to make stuffing.

3. Add the dough, roll the stuffing, and steam in the cage for 10 minute.

■ Features: See the stuffing through the skin, white and green, salty and fragrant, light and refreshing.

Ten, minced meat noodles

Production skills:

1, diced meat, potatoes, carrots and shredded fungus.

2. Add oil to the pot, stir-fry the diced meat, stir-fry the onion, ginger, diced carrot and diced potato, and then cook the cooking wine, salt, soy sauce, monosodium glutamate and fresh soup.

3. Cook the noodles in a boiling water pot, scoop them into a bowl and pour in scorpions.

■ Features: Noodle somersaults, with fragrant smell.