Braised Nostoc flagelliforme with money
Nostoc flagelliforme is a famous dish of Han nationality in Shaanxi, which originated in Tang Dynasty. According to legend, Wang Yuanbao, a businessman in Chang 'an, Kyoto in the Tang Dynasty, loved Nostoc flagelliforme and ate Nostoc flagelliforme every meal. Later, Wang Yuanbao became a rich man in Chang 'an. In addition, Nostoc flagelliforme is homophonic with "making a fortune". In the past, when wealthy businessmen held banquets, this dish was the first dish, symbolizing prosperous business and strong financial resources. Fermented Nostoc flagelliforme looks like an ancient copper coin. It tastes soft, smooth and refreshing, and smells strange. It has always been popular with people. When guests from home and abroad came here, they all asked for a taste by name. After tasting, they all mumbled compliments to each other.
Ziyang steamer
Ziyang steamer is a famous Han snack, which originated from Hanwang Town, Ziyang County, Shaanxi Province. According to legend, it first appeared in the Liu Bang period of the Han Dynasty, and later developed into the finale of the New Year's Eve reunion dinner. This dish is original, mellow and fleshy, with good color and fragrance. Ziyang steaming basin is a waste of materials, long time, complicated procedures, exquisite technology and excellent taste, which is beyond the reach of ordinary areas. It is worthy of being the most distinctive traditional dish in Ziyang.
Elbow
Elbow with handle is a famous traditional dish of Han nationality with unique local characteristics in Dali, Shaanxi Province, which belongs to Qin cuisine. The dishes made from pig's forelegs are exquisite in craftsmanship, steamed by fire, purplish red in color, shaped like futon, fat but not greasy, thin but not firewood, long in flavor and unique in flavor. It is said that in Dali, Shaanxi, if there is no "elbow" dish, it can't be regarded as a banquet.
Gourd-shaped chicken, roasted whole chicken
Cucurbit chicken is a traditional dish of Han nationality in Xi, Shaanxi Province, which began in the Tang Dynasty. The production of cucurbit chicken is divided into three processes: boiling, steaming and frying. When making, rinse with clear water to remove blood stains. After cooking, tie it with hemp to keep the shape of the chicken. When the cold water in the pot boils, add chicken, take it out after boiling for half an hour, put it in a bowl, add broth, cooking wine, refined salt, soy sauce, onion, ginger, star anise and cinnamon, and steam thoroughly in a cage. When frying, put rapeseed oil into the whole steamed chicken, stir with a spoon until the chicken is golden yellow, take it out with a colander, drain the oil, then put it on a plate, and add Fluttershy pepper and salt. The color is golden red, the skin is crisp and tender, the smell is mellow, and the chopsticks are deboned.
Sea cucumber huti
"Stichopus japonicus" is a famous flavor dish in Shaanxi. Pay attention to the selection of ingredients, adopt the unique cooking method in Shaanxi, which is more unique and is a tonic food in winter. The sea cucumber is moist, the pig's trotters are red and sticky, and the soup is thick and mellow, salty and delicious.
Deteriorated meat
Wonton, a traditional food in Shaanxi, also known as steamed wonton and red date wonton, is steamed with pork belly, red dates and fermented grains. Its appearance is exquisite as crystal, its color is brownish red, its oil is bright, its fragrance is attractive, it tastes fat but not greasy, it is sweet and soft, it melts in the mouth and is rich in nutrition. It is very popular in Xian Yi, and both young and old people like it.
Warm-mixed shredded waist
Warm-mixed shredded pork waist is a famous Han 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. Due to meticulous knife work and exquisite cooking methods, the dishes made are crisp outside and tender inside. The flavors of ginger, garlic and pepper complement each other, and the taste is rich and mellow, which is refreshing.
Braised abalone, fish maw and shredded chicken
Roasting three fresh vegetables is a specialty dish in Shaanxi, and it is also a home-cooked dish suitable for winter consumption. The main raw materials are: meatballs, fish maw, roasted meat, small vegetables, mushrooms and so on. , with meat and vegetables, the entrance is smooth and tender, suitable for all ages.
Fish soup pot
Fish in milk soup pot is an ancient dish of Han nationality with a long history in Chang 'an, Shaanxi. Milk soup is salty and fresh, and has a unique taste. This dish is made of copper chafing dish with a history of 1300 years. Since Li Xian, Tang Zhongzong, ministers have paid tribute to officials and set an example to provide food to the Emperor, which is called "barbecue". It means "fish jumps over the dragon gate", and the future is boundless. When Wei Juyuan's officials paid homage to Shang Shuling's left servant, the food list included "fish stuffed with milk". Fish in milk soup pot evolved from fish brewed with milk.
Braised shredded squid
Braised shredded squid is one of the representative dishes of Shaanxi cuisine and one of the top ten famous dishes in xi. Also known as shredded squid stewed in white, it was originally a famous dish with Han flavor in Sanyuan County, Shaanxi Province. It was built in memory of Wen Chun, a senior minister of industry during the Wanli period of the Ming Dynasty, with a history of 500 to 600 years. This dish later entered Xi 'an, the ancient capital, and became one of the famous dishes in Sanqin, which is famous at home and abroad. This dish is Xi, and it tastes good.