Steamed mutton with rice flour

Fried fish with rice flour

Gourd head

Guokui

Sheep blood in rice flour soup

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Concubine Cake

Queen Mother Cake

Zeng Cake

Ginger Soup

Slurry Water

Braised sesame food

Pancakes

Qinzhen rice noodles

Salty dumplings

Pork with cured sauce

Trapped noodles

Shepherd's purse spring rolls

Bean yellow cake

Dumpling feast

Liangpi

Sour soup dumplings

Snack Banquet

Water Basin Big Meat

Huanggui Persimmon Cake

Golden Thread Oil Tower

Flax Cake

Shichen steamed buns

Thousand-layer puff pastry

Buckwheat noodle dumplings

Saozi noodles

Persimmon noodles are too mushy

Zhuangli Heer Cake

Bubble Oil Cake

Stone Cake

Soup Steamed Buns

Beef and Mutton Steamed buns

Raxed beef and mutton

Raxed beef and mutton have a history of nearly a hundred years in Xi'an and are one of Xi'an's famous snacks. It has exquisite selection of materials, sophisticated craftsmanship, complete auxiliary materials, and proper fire skills. The stewed meat is crispy in texture, ruddy in color, and fragrant and delicious. It is said that when Empress Dowager Cixi fled to Xi'an, she ate Xi'an's cured beef and mutton and was full of praise for it. Today's cured beef and mutton have become a good gift for relatives and friends. You must buy some back. You don’t have to worry about keeping it fresh. Vacuum packaging can generally keep it fresh for about 10 days.

Huanggui Persimmon Cake

Made from Lintong’s finest fire crystal persimmons, sweet-scented osmanthus sauce, white sugar and flour. Features: Sweet and delicious, sweet but not greasy. It is said that after Li Zicheng became king of Xi'an, the people in Lintong used Huanggui persimmon cakes to comfort the rebels, which was highly praised by the rebel soldiers.

Zeng Cake

A sweet cake made from glutinous rice and red dates. People in Xi'an generally use it for breakfast. It is characterized by rich jujube aroma, soft, glutinous and sweet taste, because jujube also has the effects of replenishing qi and blood, nourishing the kidneys and calming the mind, and its nutritional value is very high. It is a nourishing food and is deeply loved by Xi'an people.

Qinzhen Rice Skin

In Xi’an, Qinzhen Rice Skin is a food suitable for all ages. Regardless of the four seasons, rain or shine, the Liangpi stalls are always packed. When seasoning, it is served with appropriate vegetables (usually adzuki beans or soybean sprouts), chili seeds, minced garlic, soy sauce, balsamic vinegar, sesame oil and MSG. It tastes smooth, thin-skinned, soft, chewy and has a unique taste.

Powder soup sheep blood

It is refined through three steps: blood preparation, seasoning and steamed bun making. It is served with vermicelli, coriander and other accessories. The sheep blood is fresh and tender, the vermicelli is smooth and soft, and the spicy aroma is tangy. It is best eaten in cold winter. And because the seasonings used are mostly traditional Chinese medicines that warm the stomach, strengthen the stomach, and are aromatic and resuscitating, it is especially favored by elderly customers with weak stomachs.

Steamed beef and mutton with rice flour

Origined in the prosperous Tang Dynasty, it is one of Chang’an’s famous snacks. It is made by marinating fresh fat beef or mutton with various seasonings such as Sichuan peppercorns and eggplant, and then steaming it with flour and strong fire or slow fire. When eating, eat it with raw garlic (you can also eat it with lotus leaf cakes) and a cup of brewed brick tea, which not only helps digestion, but also feels refreshing and refreshing, and has an unforgettable aftertaste.

Buckwheat noodles

One of the famous snacks in Shaanxi, with a history of 600 years. Especially the white bridge decks at Xiaochangmen in northern Shaanxi, Hancheng and Xi'an are the most famous. Fresh buckwheat is used when making it. It is generally eaten cold, but it can also be eaten hot with mutton sesame seeds. It is characterized by its fragrant and sharp taste and its red tendons and toughness. The locals jokingly say: "The buckwheat noodles are black, tough and refreshing, and can entertain guests."

Honey Cold Zongzi

A famous snack in Xi'an, which began in the Tang Dynasty. It is made by pouring honey and osmanthus sauce on cold rice dumplings. Cool, sweet, fragrant and refreshing, it is an ideal summer food.

Beef and mutton thousand-layer pastry cake

Beginning in the Tang Dynasty, its production technology is very sophisticated and is made through four processes: pastry making, dough kneading, cake making, and frying. Golden in color, well-defined, crisp but not broken, oily but not greasy, crispy and delicious, it is the best among the ones sold in Minfang.

Huang Guichou Liquor

Used glutinous rice as raw material, steamed and fermented. It is as white as jade, as thick as pulp, has low alcohol content, is suitable for all ages, and has a unique flavor. It is said that in "Li Bai's Hundred Poems on Wine", Chang'an's specialty thick wine was all he drank.

Beiyuanmen Muslim Snack Street

Beiyuanmen is mostly a wooden structure shop with traditional Ming and Qing styles. They are simple and elegant, exquisitely constructed, and have a strong sense of traditional Guanzhong dwellings and markets. Architectural style. Here they sell Hui cuisine such as soup dumplings, beef and mutton steamed buns, barbecue, and eight-treasure porridge. There is an endless stream of Chinese and foreign diners all day long.

Changwu Guokui

Changwu Guokui originated as a gift from grandma to her grandson He Miyue, and later developed into a flavored convenience food. The pot helmet is round in shape, about a foot in diameter, one inch thick, and weighs five kilograms. The raw materials are wheat flour powder, kneaded with a pressing rod, and baked in a shallow pan over slow heat. The pot helmet has a yellowish appearance and white incision. It is crispy and delicious, can be stored for a long time, and is easy to carry.

Pull noodles

Pull noodles is a traditional pasta snack in Guanzhong area. Pour hot oil over it and stir it before eating. It is characterized by coordinated color, smoothness and flexibility, and elegant fragrance.

Guokui in Qianxian County

From 624 to 705 AD, when the Qianling Mausoleum, a joint burial tomb for Emperor Gaozong of the Tang Dynasty and Empress Wu Zetian, was built, due to the huge project and the large number of migrant workers, it was difficult to cook and supervise the work. The soldiers used their helmets to bake steamed buns, hence the name. After many improvements, food with unique flavor was formed. The pot helmet is eight inches in diameter and six inches thick. It is shaped like a chrysanthemum and has layers of flesh inside. It is delicious.

Longxian Horseshoe Cake

Horseshoe Cake, named after its shape resembling a horseshoe, was originally a valuable pastry for people in Longxian County when visiting relatives and friends. It is made of refined flour, pork suet, Made from raw materials such as honey and white sugar, it has a brownish-yellow color, clear texture, crispy and sweet texture, and is durable in storage. Now produced by Long County Food Processing Factory.

Fengxiang Beancurd Steamed Bun

If you want to eat economical and convenient breakfast, Fengxiang Beancurd Steamed Bun will be your first choice in Baoji. The way to eat it is to pour the Guokui cut into small pieces into a soy milk pot and cook for a while, then put it into a bowl, then scoop the hot tofu pudding on top, pour the soy milk and seasoning. The quality requirements are that the bean curd should be tender, the soy milk should be "fried", and the chili oil should be "cooking". It tastes salty, spicy and fragrant after eating, and is highly nutritious and easy to digest. It has become an economical breakfast in Baoji City, Fengxiang and other places.

Qishan Saozi Noodles

Qishan Saozi Noodles have a long history, which first started in the Zhou Dynasty. When making it, use big meat "saozi" (saozi is diced meat), add tofu, yellow flowers, fungus, kelp and delicious base vegetables and pickled vegetables, cook the soup and pour it over the noodles. Qishan Saozi Noodles are famous for their characteristics of "thin, plate, light, sour, spicy, fried, thin and chewy", and people often call it "Qishan Noodles". Qishan noodle restaurants are located all over Guanzhong's urban and rural areas.

If you go to Qishan County, you can also visit the Farm Folk Village and taste the original and authentic flavor of the noodles.

Fengxiang Cured Donkey Meat

Cured donkey meat was created during the Xianfeng period of the Qing Dynasty. The production of cured donkey meat requires the selection of high-quality donkey meat, which is sun-dried, pressed, boiled and pickled in summer, autumn and winter. Its slices are bright red in color, delicate in texture, crispy and ribbed, delicious in taste and endless in aftertaste. Especially "money meat", which is called the best of cured donkey meat. Nowadays, many companies in Fengxiang County process and produce it. It is a good gift for guests and banquets for relatives and friends.

Qishan pot helmets

According to legend, Qishan pot helmets first started in the reign of King Wen of Zhou Dynasty, also known as "King Wen pot helmets". Guokui is named because it resembles the bottom of a pot and is as big as the lid. Its noodles are thin, crispy, fragrant and delicious. When making it, salt, oil, and spices are added to the dough, and then it is repeatedly mixed and pressed in a wooden frame. Sesame seeds are stuck on the surface and roasted over low heat. It is yellow in color, crispy in skin, and delicious in taste.

Baoji Tea Cake

Tea Cake is baked with flour, pork suet, vegetable oil and seasonings. Golden color, soft inner layer, falling flowers in layers, oily but not greasy, and crispy taste. It is often eaten with fried poached eggs, which is delicious and delicious.

Grub the potato

Use a grater to grate the potato into inch-long slices, stir in Sichuan peppercorns, shredded green onion, ginger powder, salt, etc., mix well with flour, and put in the pot Steamed. Crispy and delicious, you won't get tired of eating it for a long time.

Qianqian rice

Qianqian rice, which is made from coarse grains and refined grains, is made by soaking black beans, making them swollen, and then pressing them on a roller into pieces, shaped like copper coins, so it is called "Qianqian rice" by the people. Money money rice".

Water basin mutton

The water basin mutton in Pucheng and Dali has long been famous. It is made from deboned fresh mutton and mutton bones with cinnamon, Sichuan peppercorns, tomato flavor, grass fruits, refined salt, and MSG. It is eaten with sesame cakes or white steamed buns, and is served with sugar garlic, chili sauce, and fresh garlic cloves. The meat is rotten and the soup is clear, fat but not greasy, and has a unique flavor.

Hancheng Mutton Hegeko

Fine buckwheat flour is pressed into Hegeko, with fresh mutton, cooked mutton fat, balsamic vinegar, chopped green onion, wormwood noodles, spicy oil and salty noodles. Make the soup with soy sauce, refined salt, five-spice powder, salty leek segments, etc. and pour it on top. Its characteristics are: Hehe is slender and soft, the sauerkraut is crispy and mellow, and the mouth is spicy and pleasant.

Pucheng rafter-head steamed buns

Raffer-head steamed buns are named after their shape like rafter heads. It has a production history of more than 200 years and is a unique tradition of Pucheng. food. The production method is unique, no alkali is used when steaming the buns, the fermentation level is strict, and the dough needs to be kneaded repeatedly, so the rafter-head steamed buns are crispy on the inside and shiny on the outside, contain less water, are easy to carry, and can be stored for a long time.

Dali Elbows with Handles

The Elbows with Handles are made from bone-in pork elbows, steamed with incense, cinnamon, etc. The color is maroon, the shape is oval, and the meat is rotten and gluey. Sticky, fat but not greasy, thin but not fat.

Hanzhong noodles, Hanzhong hot jelly, Hanzhong tofu, Chenggu noodles, Xixiang beef jerky, Zhenbagan fried tits, Lueyang pots of tea, Ningqiang spicy chicken, water noodles, rice Cake buns, Ningqiang walnut buns, leaf jelly

Camellia oleifera steamed buns

Camellia oleifera is fried with livestock oil and flour. On the streets of Yaoxian County, there are many shops and stalls selling oil tea steamed buns.

Yulin’s tofu, fried soy milk, and three delicacies, Suide’s oil spinners, Zhenchuan’s oil oven, Jiafei’s water chestnuts, Zizhou’s fruit fillings, Qingjian pancakes, and rice-fat donkeys Banchang, Dingbian, Jingbian's slaughtered mutton, chopped buckwheat noodles, as well as haggis, hand-caught mutton, oil cakes, rice wine, and bowls of dumplings found in various places.