Xi 'an has a wide variety of snacks with their own characteristics, some of which have been handed down from ancient times, most of which originated in the Tang Dynasty, so it has a long history. Such as crystal cakes, persimmon cakes, shortcakes and bacon. The most famous ones are beef and mutton paomo and persimmon cake.
Mutton paomo has a long history. As early as Fan Chong's years, Xi 'an had a "Tianxilou" specializing in mutton paomo. There are three traditional methods: "dry soaking, oral decoction and water siege". Mutton steamed buns have a unique flavor, which is not only loved by China people, but also praised by foreigners after tasting them. Its characteristics are thick broth, mellow and delicious, sticky and refreshing, which makes it famous at home and abroad and deserves to be called Xi 'an's famous snack. There is a legend about mutton soup: beef mutton soup is a unique and famous snack in Xi 'an Anfangbang. Xi 'an Laosunjia Restaurant has been open since 1898, and has a history of one hundred years. Legend has it that beef mutton soup evolved from the ancient beef 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 delicious soup of cattle and sheep to Song Wudi, and Emperor Wu was made an official history, and later he was promoted to Doctor Guanglu, a famous scholar. 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. One day, he came to a shop where beef and mutton were being cooked. The shopkeeper felt sorry for him, so he let him break up his dry steamed buns, then poured him a spoonful of hot soup and cooked it thoroughly on the fire. Zhao Kuangyin wolfed down his food and thought it was the best food in the world. Later, Zhao Kuangyin became an emperor in a yellow robe. One day, he passed by Chang 'an and remembered the beef and mutton steamed buns he had eaten here in those years. Wu found this restaurant to eat beef and mutton buns in soup, and the taste was still very good, so he rewarded the shopkeeper of this restaurant. 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 hymn that "the dragon has bear wax, and Qin only cooks mutton soup".
Now that foreign guests come to Shaanxi, xi people always treat them with beef and mutton buns that they are proud of. As far as leisure travel is concerned, this is really appropriate.
Because making steamed stuffed bun is a slow job from boiling soup to breaking steamed stuffed bun, especially breaking steamed stuffed bun, which has profound significance:
In the past, gourmets paid attention to popping buns like bee heads, which were too big to taste; It's too small to do, so many people stay at home in the morning while watching a play, and even carefully break buns while receiving visitors, so it's time to go to the Paomo Pavilion. The way to eat this kind of steamed bread is also particular. One is "going it alone", where steamed bread and soup are served separately. This kind of steamed bread (cake) is best made of dough.
Beat into the soup to eat; The second is "dry bubble", and there is no soup in the cooked bowl; The third kind is "Fortress Besieged by Water" and "Oral Soup", with the front soup surrounding the middle steamed buns; The latter ate a mouthful of soup at the bottom of the bowl. Local foodies love "dry bubble". After eating and drinking a bowl of fresh soup, they say "each has its own taste."
Mutton bread in soup has a high position in pasta. Persimmon cakes are the best cakes, among which Huang Gui persimmon cakes are the most famous.
According to legend, Li Zicheng suggested that the Dashun regime in Xi 'an continue to advance northward. At that time, it was a famine year, and the people in Lintong County roasted the local rich fire crystal persimmon with flour to reward the insurgents, who went straight to Beijing from the city and overthrew the Ming regime. To commemorate this feat, people in Lintong County make a large number of dried persimmons every autumn, and later this custom spread to Xi 'an.
The most famous person in Xi sells Huang Gui persimmon. Its raw material is mainly Lintong Huojing persimmon, and its ingredient is white flour.
Osmanthus fragrans, rose, green shredded pork, diced meat plate oil, peach kernel, sugar, rapeseed oil, etc. The method is to peel persimmon, remove its pedicel, stir it evenly with proper amount of flour, knead it into a thick paste, add flour to soften it, pull it into one or two doughs, wrap it with sugar stuffing, make it into a ball, put it in a pot, bake it, press it into a flat circle when the bottom looks like Yellowstone, and then turn it over and bake it.
There are many kinds of snacks in Xi 'an, so I won't introduce them here.