Xi'an's famous dishes mainly include gourd, lamb's blood with chili and garlic, warm shredded cashews, stewed silver fungus with wolfberries, double-crisp boil with mushrooms and peach kernels, pot of fish in milk soup, pot of fish in milk soup, stuffed money with hair, and oil tower with golden threads.

How to get the best out of your favorite dishes

The traditional Xi'an dish is a very delicate one, and it must be made of three yellow chickens to ensure the tenderness of the meat, and it is prepared in three steps: brining, steaming, and deep-frying. The color is orange, the skin is crispy and the meat is tender, you can pull it off the bone with chopsticks gently, and when you eat it with the skin and the meat, it is very fragrant and tender.

Lamb's Blood with Chili and Garlic

This is a traditional dish from Shaanxi, famous for its two distinctive ingredients, chili and garlic. Boiled sheep's blood in a bowl, sheep's blood is tender, with chili, garlic, vinegar, plus all kinds of seasonings. When served, the bowl is full of red, bright red oil splash chili covered in maroon sheep's blood, chili pepper and garlic spicy mixed together, the aroma of the nose.

Warm Mixed Waist Shreds

Made by the late famous chef Cao Bingjun of Erxian Food Village, inspired by "White Waist Shreds in Wine and Vinegar" in the Jade Food Pieces of the Tang Dynasty. It is one of the representatives of warm dishes. In the fifties in Xi'an food market, dumped the ancient city diners. Characterized by the waist of crisp silk, refreshing and palatable, spicy aroma and rich local flavor.

Goji Berry Stewed Fungus

According to legend, after the Tang Dynasty ministers Fang Xuanling and Du Ruhi assisted Li Shimin in seizing power, the stewed fungus was made by adding goji berries on the basis of the stewed fungus created by the Han Dynasty's Zhang Liang to symbolize that a man not only has to be ethical and innocent, but also has to have a bloody spirit. This dish is red and white, sweet and savory, a precious soup for the banquet, is a good nourishment for the young and old.

Mushroom and peach kernel boil

It is said that in the early days of the Tang Dynasty, a chef made a dish of pork belly and duck gizzard called "Fling Double Chancellor", which was an allusion to the power of the cool ministers, Zhou Xing, and the royal ambassador, Lai Junchen. The dish was later improved and finalized by the chef of Xi'an Restaurant. After the dish, the snow-white belly, red gizzard, auxiliary ingredients in the plum-shaped mushrooms, peach kernels, like flowers, competing for color, the taste of fresh and crisp, gizzard crisp and tender.

Milk soup pot fish

Milk soup pot fish is in the Tang Dynasty, the work of An eatery "milk stuffed fish" on the basis of the evolution. Milk soup is chicken, duck, stomach and bones simmered into juice color like milk "milk soup", fish is to take live carp slaughtered and cleaned into the pot, add milk soup. On the table, light the pot under the white wine, pot around a green flame, very rich in characteristics. This dish is tender fish, soup color like milk, thick juice and fresh flavor, the Department of winter delicacies.

Stuffed with money and vegetables

This dish began in the Tang Dynasty, according to legend, the Tang Dynasty merchant Wang Yuanbao addicted to food and vegetables, and then Wang became a rich than the kings and lords of the great masters of the city of Chang'an, the merchants of the city have to follow suit, are eating vegetables, in order to "get rich". Until the Republic of China, the merchants feast on the first dish specializing in money to brew hairy vegetables. This dish is brewed with hairy vegetables and chicken breast as the main ingredients. Cut into round slices shaped like ancient coins, so called "money". This dish soup clear bottom, tender crisp cotton soft, fresh flavor.

Golden thread oil tower

Xi'an's traditional snacks, the shape of which is "lifted up like a golden thread, put down like a pine tower," hence the name. The golden thread oil tower is loose and soft in the mouth, oily but not greasy, and rich in nutrients. Eating, such as with acidic kimchi, sweet noodle sauce, green onions and white knots, with almond sweet syrup, it is more refreshing and appetizing, a unique flavor.