Waxed Beef and Mutton Waxed Beef and Mutton has a history of nearly a hundred years in Xi'an, and is one of the famous snacks of Xi'an. It is one of the most famous snacks in Xi'an. It is made with exquisite materials, excellent craftsmanship, complete auxiliary materials, and proper fire, which makes the meat crispy, reddish in color, and delicious in aroma. According to legend, when Empress Dowager Cixi fled to Xi'an, she ate Xi'an's preserved beef and mutton and praised it. Today, preserved beef and mutton has become a good gift for friends and relatives, you must buy some back. You don't have to worry about the freshness, vacuum packaging can usually keep fresh for about 10 days. Huang Gui Persimmon Cake is made from the finest crystallized persimmons in Lintong with cinnamon sauce and sugar mixed with flour. It is characterized by sweetness and deliciousness, sweet but not greasy. According to legend, after Li Zicheng claimed the throne of Xi'an, the people of Lintong used Huanggui Persimmon Cake to comfort the volunteers, which was highly praised by the volunteers. Cake A sweet cake made of glutinous rice and red dates, Xi'an people usually use it as breakfast. It is characterized by a rich jujube aroma, soft and sticky sweetness, because jujube also has the effect of benefiting qi and tonifying blood, nourishing kidneys and calming the mind, and has a very high nutritional value. It is a kind of food that nourishes and nourishes the body and is loved by Xi'an people. Qinzhen Rice Skin In Xi'an, Qinzhen Rice Skin is a favorite food for young and old alike. In Xi'an, Qinzhen Rice Skin is popular among young and old alike, and there is always a full house at the cold skin stalls regardless of the seasons, days and rains. When seasoned with appropriate vegetables (generally small bean teeth or large bean sprouts), oil splash of hot pepper, garlic, soy sauce, balsamic vinegar, sesame oil and monosodium glutamate and other seasonings, it tastes glossy, thin, soft, sinewy and has a unique texture. Lamb's Blood in Vermicelli Soup is refined in three steps: making blood, preparing seasonings and soaking the bun. It is served with vermicelli, cilantro and other auxiliary ingredients. The blood is tender, the vermicelli is smooth and sinewy, and the spicy aroma is fragrant. Best eaten in winter. And because most of the seasonings used are herbal medicines that warm the stomach and aroma and open the mind, it is especially favored by customers with weak stomachs in old age. Fresh fat beef or mutton is marinated with ten kinds of seasonings such as pepper, eggplant, etc., and then steamed with flour over a fire. Eating, accompanied by raw garlic (you can also eat with lotus leaf cake clip), and then a cup of boiled brick tea, both to help digestion, but also feel the heart of the mouth, aftertaste no study. Buckwheat noodles One of the famous snacks in Shaanxi, has a history of 600 years. Especially in northern Shaanxi, Hancheng, Xi'an school gate white bridge noodles are most famous. The production of fresh buckwheat selection of freshly made, generally cold food, can also be added to the lamb meat hot food. Characterized by fragrant and tasty, red sinewy and tough. Local people jokingly say: "Buckwheat black is black, disk tough and refreshing can treat guests." Cold Rice Dumplings with Honey Xi'an's famous snack, which began in the Tang Dynasty. It is made by pouring honey and osmanthus sauce on the cold dumplings. It is a cool, sweet, aromatic and refreshing summer food. Beef and Mutton Thousand Layer Cake Beginning in the Tang Dynasty, the production technique is very delicate, after four processes such as crisping, dough making, cake making, frying and so on. It is golden in color, layered, crispy but not crumbly, oily but not greasy, and deliciously crispy, and is the most delicious on Hui Min Fang. Huang Gui Bird's Nest is made from glutinous rice, which is steamed and fermented. It is white like jade, thick like pulp, low alcohol content, suitable for both young and old, and has a unique flavor. It is said that when Li Bai drank a hundred poems, he drank Chang'an's special thick wine. Beiyuanmen Hui Min Snack Street Beiyuanmen is mostly a traditional form of Ming and Qing Dynasty wooden structure stores, simple and elegant, well-built, with a strong Guanzhong traditional residential and urban architectural style. Here is the business of dunking buns, beef and mutton buns, barbecue meat, eight treasures congee and other Hui people's food. Chinese and foreign diners come and go all day long. Changwu Pot Helmet The Changwu Pot Helmet originated as a gift from grandma to her grandson for the first month of his life, and later developed into a flavorful convenience food. The helmet is round in shape, about a foot in diameter, one inch thick and weighs five pounds. Raw materials with wheat flour, pressure rod and noodles, shallow pot slow baking. The appearance of the helmet is yellow, the cut is white, crispy and tasty, and can be kept for a long time, so it is easy to carry. Pulled Noodles Pulled Noodles is a traditional noodle snack in Guanzhong. It is eaten with hot oil and stirred. It is characterized by its harmonious color, smoothness, flexibility and elegant fragrance. Qianxian Pot Helmet In 624-705 AD, when Tang Emperor Li Zhi and Empress Wu Zetian were building the Qianling Mausoleum, due to the large-scale project and the large number of workers, it was difficult to cook, so the supervisors and soldiers used helmets to cook buns, which gave the name to the project. After more improvements, the formation of a unique flavor of food. Helmet diameter of eight inches, six points thick, shaped like a chrysanthemum, the inner flesh layer, delicious. Long County horseshoe pastry horseshoe pastry, named because of the shape of a horse's hoof, originally Long County folk visit friends and relatives when the famous pastry, is made of fine flour, lard, honey and sugar as raw materials, brownish-yellow in color, clear grain layer, crispy and sweet, and resistant to storage. Now Long County Food Processing Plant production. Fengxiang Bean Flower Bun If you want to eat economical and convenient breakfast, Fengxiang Bean Flower Bun will be your first choice in Baoji. Eating method is to cut into small pieces of pot helmet poured into the soybean milk pot to cook a little bit, into the bowl, and then the hot bean flower scoop put on it, pouring soybean milk, accompanied by seasoning. The quality requirement is that the bean flower should be tender, soybean milk should be "fried", chili oil should be "wang". After eating the flavor of salty and spicy aroma, high nutrition and easy to digest. In Baoji City, Fengxiang and other places has become a kind of economic breakfast. Qishan Shame Noodles Qishan Shame Noodles has a long history, first started in the Zhou Dynasty. It is made with large meat "bashimi" (bashimi is diced meat) plus tofu, yellow flowers, fungus, seaweed, and freshly flavored bottom vegetables and floating vegetables, cooked in soup and poured over the noodles. Qishan noodles are famous for their characteristics of "thin, pan, light, sour, spicy, fried, thin, wang", and people often call them "Qishan noodles". Qishan noodle restaurants are found in both urban and rural areas of Guanzhong. If you go to Qishan County, you can also go into the farming village, taste the original flavor of the authentic flavor of the noodles. Fengxiang Preserved Donkey Meat Preserved Donkey Meat was created during the Xianfeng period of the Qing Dynasty. The production of preserved donkey meat is made by selecting the best donkey meat, which is sun-dried, pressed, boiled and salted in summer, autumn and winter. The slices are bright red in color, delicate in texture, crispy and sinewy, delicious in taste and aftertaste. Especially "Qian Qian meat", called the bacon in the boutique. Now Fengxiang County has a number of enterprises processing production, is a gift to guests, banquets to welcome friends and relatives of the best products. According to legend, Qishan pot helmet first began when King Wen of Zhou, also known as "King Wen pot helmet". The helmet is named because it resembles the bottom of a pot and is as big as the lid of a pot, with a fine, crispy, oil-scented and flavorful surface. When making and adding salt, oil, spices, and then use the wooden frame repeatedly mixing pressure, the surface of the sticky sesame, small fire roasted and branded into a yellow skin crispy, flavorful and beautiful. Baoji Tea Crisp Tea Crisp is baked with flour, lard, vegetable oil and spices. The color is golden, the inner layer is soft, the layers are falling flowers, the oil is not greasy, and the taste is crispy. It is often eaten with fried eggs, which is very tasty. Taro rubbing rubbing the taro into inch-long thin slices, mixed with peppercorns, green onions, ginger powder, salt, etc., with the flour stirred well, steamed on the pot. It's so tasty that you'll never tire of eating it. Qian Qian Rice Coarse Grain Refined Qian Qian Rice is a black bean soaked, rounded and enlarged, put on the mill and pressed into pieces, shaped like copper coins, so the people say "Qian Qian Rice". Mutton in Water Basin The mutton in water basin of Pucheng and Dali has been famous for a long time. Is to pick the bones of fresh mutton, mutton bone plus cinnamon, pepper, small eggplant incense, fruits, salt, monosodium glutamate made when eating with baked cakes or white bread with food, accompanied by sugar and garlic, chili sauce, fresh garlic cloves, the meat is rotten and clear soup, fat, not greasy, distinctive flavor. Hancheng Mutton Hop each fine buckwheat flour by pressing into the Hop each, with fresh mutton, cooked mutton oil, vinegar, green onions, artemisia noodles, oil splash of chili, salty noodle sauce, salt, five-spice powder, salty leeks, such as the system of bashful soup, poured on top of it. It is characterized by: long and thin and soft, crispy and thick bashfulness, spicy and pleasant in the mouth. Pucheng Rafters Steamed Buns Rafters steamed buns because of its shape like rafters and named, more than 200 years ago the history of production, for the Pucheng unique traditional food. The method of production is unique, no alkali is used when steaming buns, the degree of fermentation is strict, and the dough should be repeatedly kneaded, so the rafter-head steamed buns are crispy on the inside and glossy on the outside, contain little moisture, and are easy to carry and durable to store. Dali elbows with elbows with elbows with bone selection of pork elbows, accompanied by large incense, cinnamon and other cooking and steaming into the color of jujube red, oval-shaped, rotten meat glue sticky, fat and not greasy, thin and not faggot. Hanzhong Vermicelli, Hanzhong Hot Cold Vermicelli, Hanzhong Vegetable Tofu, Chenggu Vermicelli, Xixiang Beef Jerky, Zhenba Dry-Fried Tits, Loyang Can-Can Tea, Ningqiang Spicy Chicken, Battered Water Buns, Rice Cake Buns, Ningqiang Walnut Buns, Leafy Cold Vermicelli Yaucha Buns Yaucha is made by frying oil and flour from domestic animals. There are many stores and stalls selling oil tea buns on the streets of Yaoxian City. Yulin's tofu, fried soybean milk, spell three fresh, Suide's oil spin, Zhenchuan's oil dry stove, Jia Fei's horseshoe pastry, Zizhou's fruit filling, Qingjian pancakes, Mili donkey plate sausage, Dingbian, Jingbian's slaughtered mutton, chopped buckwheat noodles, and all over the place have haggis, hand-held mutton, oil cake, rice wine, bowl of lumps.