Xi' an special noodle
Biángbiang noodles
The most basic and common pasta of Guanzhong people, except steamed buns, is probably "oily and spicy noodles". With regard to the name of "biángbiang Noodles", there is such a jingle-"A little fly to the sky, the Yellow River bends two times, the word moves forward with its mouth wide open, the left one twists and the right one twists, and the east one is long (zhang) and the west one is long, with a king Ma Da in the middle. At the bottom of the heart, next to the moon, leave a hook to hang sesame candy and push a car to visit Xianyang. " I have been listening to the old man's words for many years. Because there are many strokes in this word, it can't be found in all dictionaries, and it is rarely seen in writing. It is only when you read the jingle that you can write this word. Isn't it interesting? Most people in the north think this kind of pasta is delicious.
Xi' an dumplings feast
The famous snack banquet in Xi 'an was successfully developed on the basis of excavating and studying the Tang Dynasty and traditional jiaozi in China. The dumpling banquet is exquisite in materials selection and unique in technology. The jiaozi produced is vivid in shape, with one dumpling in a grid and one dumpling in a shape, which is pleasing to the eye and memorable. The name of Xi 'an Dumpling Banquet is mainly due to the fact that this banquet is composed of various jiaozi.
Qin Zhen cold rice noodles
Cold rice noodles in Qin Zhen have a history of more than 2,000 years, and local legends in Qin Zhen began to have cold rice noodles during the Qin Shihuang period, offering gifts to the imperial dynasty. It is the ancestor of all kinds of cold rice noodles in China. Made from rice flour, which is mainly produced in Qin Zhen, Huxian County, also known as Qin Zhen rice skin, the rice flour is made into paste, laid flat in a multi-layer bamboo cage, and steamed, and the cold noodles are tender, thin, thin and soft, with a unique flavor. When eating, use a big hay cutter with a length of nearly one meter and a width of more than 20 centimeters to make filaments, add auxiliary vegetables, small bean sprouts, etc., and add seasonings. The good taste is all on Chili oil, and the prepared cold noodles are all red, spicy and fragrant, which is very popular in Xi 'an.
Niu mutton and bread pieces in soup
Mutton bread in soup, cold rice noodles, Chinese hamburger
Beef and mutton paomo is a famous snack in Xi 'an. Boil high-quality beef and mutton with seasoning in the pot, and set aside the soup. The baked "tiger's back and chrysanthemum heart"-Tuotuo steamed bun is broken into pieces and cooked with auxiliary materials. Its characteristics are: the rotten meat soup is thick, mellow and delicious, sticky and smooth. After eating, drink a small bowl of broth, which will make you feel full of fragrance and have a long aftertaste. When eating, it will be better with a stack of special sugar and garlic. Beef and mutton paomo is a famous snack with unique local characteristics in Xi 'an. Laosunjia Restaurant in Xi 'an has been in business since 1898 and has a history of one hundred years. Legend has it that the beef and mutton bubble evolved on the basis of the ancient "beef and mutton soup" in 1 1 century BC. In the Western Zhou Dynasty, "beef and sheep soup" was listed as a "gift" for kings and princes. According to the Book of Song Dynasty, in the Northern and Southern Dynasties, Mao Xiu presented Song Wudi with a delicious soup of cattle and sheep, and the Emperor Wu was named an official history, and later he was promoted to Dr. Guanglu, a Shangshu. There is also a funny legend that Zhao Kuangyin, the emperor of the Song Dynasty, was trapped in Chang 'an before he proclaimed himself emperor, and lived a life of starvation all day long. One day, he came to a shop where beef and mutton were being cooked, and the shopkeeper saw his pity, so he let him break up his own dry buns, and then poured him a spoonful of hot broth and cooked it thoroughly on the fire. Zhao Kuangyin wolfed it down, feeling that it was the best food in the world. Later, Zhao Kuangyin wore a yellow robe and became an emperor. One day, when he passed by Chang 'an, he still didn't forget the beef and mutton steamed buns he had eaten here in those years. Tongwen Wu Dachen specially found this restaurant to eat beef and mutton steamed buns, which was still delicious, better than delicacies, and rewarded the shopkeeper of this shop. Once the story of the emperor eating steamed buns spread, beef and mutton became a famous snack on Chang 'an Avenue. Su Dongpo, a great writer in the Northern Song Dynasty, once wrote a poem of praise that "there is bear wax in the dragon, and the Qin Dynasty cooks only sheep soup".
Laotongjia preserved mutton
Famous snacks in Xi 'an, Shaanxi Province. According to legend, in 1900, Eight-Nation Alliance attacked Beijing, and Empress Dowager Cixi fled to Xi 'an with Emperor Guangxu. After tasting the old boy's preserved mutton, she greatly appreciated it. Xing Tingwei, the teacher of Zhao Fuqiao, the minister of the Ministry of War, wrote the word "stopping the slope" in calligraphy, made a plaque and hung it at the door. Since then, the old boy's preserved mutton has been famous far and wide, and it has been prosperous for nearly a hundred years. The preserved mutton has fine selection of materials, exquisite technology, complete auxiliary materials and proper fire power. The stewed meat is ruddy in color, crisp and rotten in texture, mellow and delicious, and it is a kind of accompaniment.
guokui
Guokui (English: Guo Kui), also known as Guo Kui, Guo Kui Mo and Gan Mo, is a traditional flavor pasta snack that urban and rural residents in Guanzhong area of Shaanxi Province like to eat. Guo Kui originated from a gift given by grandma to her grandson He Miyue, and later developed into a flavor convenience food. The pot helmet is round as a whole, with a diameter of feet, a thickness of 1 inch and a weight of 5 kg. Take wheat flour flour, press straw and flour, and bake in a shallow pot with slow fire. The appearance is yellow, the incision is white, crisp and palatable, and it can be carried for a long time. One of the "Top Ten Monsters in Shaanxi" in the jingle compiled by outsiders in the province is "steamed buns are like pot lids", which means pot helmets. There is a well-known Ganzhou Guo helmet in Guanzhong (according to legend, Wu Zetian sent troops to fight in Ganzhou (Ganxian). During the battle, some soldiers inadvertently put their faces in the helmet and baked them with fire, and then found that they were crispy and delicious, and then spread). The pot helmet is shaped like a pot cover, with thin and medium-thick edges, spoke-like patterns on the surface, hard and tough, crisp and delicious, and it is a good gift for relatives and friends.
Rougamo;?Rou?Jia?Mo,?Chinese?hamburger
The famous snacks in Shaanxi (and even in most parts of the northwest) originated in the Warring States period and were called "cold meat" at that time. In Xi 'an, Lao Fanjia has almost become synonymous with preserved meat. Fanji preserved meat was founded by Fan Fengxiang and his son in 1925, with a history of more than 70 years. On 1989, he participated in the "Jinding Award" selection activity of the Ministry of Commerce and was awarded as an excellent product. Preserved meat is a kind of sauced meat made by pot, but it is crisp and rotten than ordinary sauced meat and tastes fresh and long. Because of the careful selection of materials, comprehensive seasoning, and the use of old soup, the preserved meat is different and has obvious characteristics. People praise it as: "Fat meat is not greasy, but lean meat can't be full of oil." You don't have to bite your teeth to rot, and the fragrance will last for a long time after eating. " When eating, cut a small amount of bacon and put it in the freshly baked Baiji steamed bun. At this time, the steamed bun is fragrant and crisp, with endless aftertaste. Rich in protein and fat, it can also increase the carbohydrate content when eaten with Baiji steamed bread.
Gourd head
Hulutou is a unique flavor snack in Xi 'an. It is similar to mutton paomo, that is, it is both steamed buns, but the main raw material is not mutton, but pork intestines. Its main ingredients are pig's large intestine head, pig's belly head and fat intestine, which are deodorized, then added with seasoning to make soup, and then boiled with soup. Its soup is rich in flavor, delicious and palatable, and it is a food with high saturated fatty acid and high cholesterol. It is rich in flavor, fresh, fragrant, smooth and tender, fat but not greasy, and suitable for all ages. Hulutou is said to have originated from the Tang Dynasty and was originally named "Zagao". Sun Simiao, a famous doctor, went to a small shop in Chang 'an to eat pork intestines. He felt that it was fishy and greasy. When he learned that the method was not proper, he taught the tricks and left the medicine gourd for the shopkeeper to taste. The shopkeeper hung the medicine gourd high at the door in gratitude to Sun Simiao, and the "miscellaneous cake" was renamed "gourd head".
Meatball hot soup
Meatball hot soup is a halal food for Hui people in Xi 'an. Hui people in Xi 'an want to be outstanding in the catering industry where Han people gather, so they can only work hard on seasonings, so they discard the sour taste and use the salty taste that northwest people are more suitable for to set off the fragrance of mutton soup and beef soup. Boiling beef and mutton is a traditional project of the Hui people, and it goes without saying that the seasoning is rich and the heat is mastered. Reduce the amount of heavy pepper so as to highlight the taste of meat and vegetables. Using the more atmospheric beef balls (minced beef and dough mixing, boiled in water) commonly used by Hui people is more delicious and practical. Accessories increase, including Chinese cabbage, potato pieces, cauliflower, carrot pieces, fungus, yellow flowers, yuba, wax gourd, etc., and the time sequence of adding accessories is also different. Make sure that each dish is soft and hard, and it looks a bit crystal clear. Nowadays, people in Xi 'an regard meatball hot soup as a kind of breakfast. Every morning, people get up and wash their clothes, then go out to the streets to ask for a bowl of meatballs and hot soup, and go their separate ways to start a new day.
Jujube retort pouch
There are four levels to make a glutinous rice cake: soak rice, rice is glutinous rice, water is clear water, soak for one day, soak the rice heart, wash it several times, remove the floating foam and drain the water. Two containers, jujube first, rice later, spread one layer at a time, more than one layer, and finally close the top with jujube. Three fires work, the fire cooks for a long time, and the slow fire cooks at noon. Fourthly, adding water, namely, adding warm water to the jujube rice in the retort, so that the jujube rice is blended, and adding cold water to the cauldron from the air outlet, so that hot air generated in the cauldron is flushed into the retort. "
Shizimo
The main raw materials are: flour, lard, small oil (vegetable oil), salt, aniseed, pepper, onion and so on. The stone sesame seed cake is brown and bright in appearance, with a concave edge protruding, like an oval small golden basin. After biting, it has distinct layers, crisp outside and soft inside, salty and delicious, and it is durable and storable. This kind of steamed bun is made of fine white flour, oil and salt (sugar), and some flowers and pepper leaves, which are made into steamed buns and baked. It has the characteristics of crispy and salty flavor, rich nutrition, easy digestion, convenient carrying and long storage life. It is commonly used to give away relatives and friends, entertain guests, or as nutritious food for lying-in women and patients in rural areas of Guanzhong.