Xi'an Dining Hall Ten Famous Dishes: Gourd Chicken, Warm Mixed Shredded Waist, Stewed Silver Fungus with Lycium, Simmered Shredded Squid, Crystal Lotus Vegetable Pancake, Three Shredded Pancake, Pot Fish in Milk Soup, Mushroom and Peach Peach Nut Boiled in Double Crisp, Chicken and Sea Cucumber, Stuffed Money and Fatty Vegetables.

1, gourd chicken

Began in the Tang Dynasty. The production of gourd chicken is divided into three processes: boiling, steaming and deep-frying. Its flavor is characterized by: golden red color, crispy skin and tender meat, fragrant rotten taste mellow, chopsticks to bone.

2, warm mix waist silk

Warm mix waist silk from the Tang Dynasty "sheepskin filigree" evolved. Because of the use of pork waist and other accessories, seasonings and warm mixing method made and named. It is one of the masterpieces of high-grade dishes cooked with low-grade ingredients. Due to the meticulous knife work, cooking methods, the production of the dish, the waist is crisp and tender, ginger, garlic, pepper oil aroma complement each other, the flavor of mellow, refreshingly appetizing.

3, wolfberry stewed fungus

According to legend, the early Tang Dynasty Fang Xuanling and Du Ruhi assisted Li Shimin to seize power after the Han Dynasty Zhang Liang created stewed fungus on the basis of the addition of Chinese wolfberry made to imply that a man not only integrity and innocence, but also to have blood. This dish is red and white, sweet and savory, and is a precious and famous soup for banquets.

4, simmering shredded squid

Simmering shredded squid in the early Republic of China in Shaanxi Sanyuan County, the chef of the Mingde Ting restaurant, this dish is extremely time-consuming to produce, to be shredded squid simmered over a day and a night on a small fire. At that time to this dish, are to be booked two days in advance. Yu Yuren, Li Yihu all give high praise to this dish.

5, Crystal Lotus Vegetable Cake

Lotus root, Shaanxi called "Lotus Lai". Crystal Lotus Vegetable Cake is made of lotus root and cooked through many procedures, it is a traditional sweet dish in Shaanxi.

6, Sanpi silk

Sanpi silk is said to have come from the middle of the Tang Dynasty. At that time, Wang Xu, the royal historian, Li Song, the royal inspector, Li Quanjiao, three corrupt and perverted the law, and did a lot of evil. Chang'an West City, Pin surname chef angry, will be pork skin, chicken skin, jellyfish skin shredded as a side dish, the name is "peeling leopard skin". In recent years, Xi'an restaurant in the traditional system based on improved stereotypes into dishes.

7, milk soup pot fish

Pot fish is a traditional dish in Xi'an, from more than 1,000 years ago by the Tang Dynasty palace dishes "milk stuffed fish development. The dish is served in a copper hot pot. It was first used in the palace banquet, then gradually appeared in the official residence banquets, and then spread to the people, and it has been long-lasting. In the Tang Dynasty, after Wei Juyuan was appointed as the Left Servant of the Shangshu Order, he offered one of the dishes in the "Roasted Tail Banquet" to Emperor Li Xian of the Tang Dynasty, that is, "Fish Stuffed with Milk".

8, mushroom and peach kernel boil double crisp

The legend says that in the early Tang Dynasty, when Wu Zetian, a chef in Gong'an made a dish with the head of the pork belly and gizzard, called "fling double Excel", insinuating that the power of the cool officials of the Shangshu left Zhou Xing and the Imperial Minister of the Middle Kingdom, Lai Junchen. The dish was later improved and finalized by the chef of Xi'an Dining Hall.

9, chicken rice sea cucumber

Shanxi chef in the onion yellow roasted sea cucumber based on the improvement made. Steamed and roasted with high-quality ginseng and chicken breast as the main ingredients. The chicken meat is fresh and flavorful, matching with the sea cucumber, increasing the freshness of the sea cucumber, and making the dish black and white in color, which is very pleasing to the eye, and can be called an original creation of the Shaanxi chef.

10, stuffed money hairy vegetables

Originally from the Tang Dynasty. Legend has it that Wang Yuanbao, a merchant in Chang'an, the capital of the Tang Dynasty, loved hairy vegetables and made them a must for every meal. Later, Wang Yuanbao became a rich man in Chang'an, coupled with the hair of the vegetable and "fortune" homophonic, the old rich merchants held banquets, more than this dish as a first course, symbolizing the prosperity of business, financial resources flourish.