1, cucurbit chicken
Cucurbit chicken is a traditional famous dish in Xi, Shaanxi Province, which began in the Tang Dynasty. Cucurbit chicken, golden red in color, crispy in skin and tender in meat, delicious and rotten, and deboned with chopsticks. It is rich in saturated fatty acids needed by protein and human body.
2, warm mixed waist silk
Warm-mixed shredded pork waist is a famous snack in Xi, Shaanxi Province, which evolved from shredded sheep skin in Tang Dynasty. It got its name because it is made of pork loin, other auxiliary materials, seasonings and warm mix. It is one of the masterpieces of cooking high-grade dishes with low-grade ingredients. Thanks to meticulous knife work and exquisite cooking methods, the dishes made are crisp outside and tender inside, and the flavors of ginger, garlic and pepper complement each other.
3, 3 leather silk
Three-skin silk is a characteristic traditional dish in Shaanxi Province, which began in the Tang Dynasty and was originally named as peeling leopard skin. It tastes tough, crisp and refreshing, and it is a delicious food with wine aroma, with chicken skin or chicken leg meat, cooked pork skin and jellyfish skin as the main raw materials.
4. Steamed pork with lotus leaf powder
Steamed pork with lotus leaf powder is a famous dish with high reputation. In the late Qing Dynasty, it was said that its name was related to the "Quyuan Wind Lotus" in the "Ten Scenes of West Lake". It was made of fresh lotus leaves in Hangzhou at that time, wrapped in fried rice noodles and seasoned pork and steamed. It is fragrant, fresh, fat, soft and waxy, but not greasy.
5, chestnut braised chicken
Chestnut braised chicken is a traditional famous dish made of broiler, chestnut and other ingredients, belonging to Jiangsu and Zhejiang cuisine. Golden color, crispy chicken, crispy chestnuts, and delicate taste. Chestnut braised chicken is delicious with rice and is also common at banquets in Jiangsu and Zhejiang.
Baidu encyclopedia -Xi' an restaurant