What are the specialties of Anhui Street in Xi? There are many food streets in Xi 'an, but Huimin Street in Xi 'an is one of the representatives of Xi 'an's customs. If you want to eat Xi 'an's specialty, you can come to Huimin Street, where you can eat Xi 'an's specialty. Then let's take a look at the delicious snacks in Huimin Street.

Niu mutton and bread pieces in soup

Xi 'an has a long history and delicious taste. The most famous one is beef and mutton bread in soup. It is fragrant, mellow, tasty, sticky, tough, smooth and ripe, rich in nutrition and full of fragrance. After eating, it is full of fragrance and endless aftertaste. It can be eaten all year round, especially in winter.

Recommended:

Orchard Zhaimijia (old shop): No.277, Beiguangji Street (near the north exit of Beiguangji Street);

Hometown: South Exit of Beiguangji Street (near the entrance of return visit)

Lao Liu:No. Beiguangji Street 10 1 (near the south exit of Beiguangji Street)

Ma cold rice noodles

Cold rice noodles, one of Shaanxi specialty snacks, originated in the Qin Dynasty with a long history and a wide variety. Fresh, smooth and delicious, rich in nutrition. Eating in winter to keep warm, eating in summer to relieve summer heat, relieving fatigue and eliminating dampness is really a rare natural green pollution-free food suitable for all seasons. 055-79000 says: Rice tonifies the spleen and wheat nourishes the heart.

Sesame jelly, a halal way of eating, is the most common in Huimin Street. Characterized in that a large amount of sesame paste is used as one of seasoning ingredients. It tastes good.

Sheng Wang ma Jiang Niang pi pu

Wang Zhi Majiang Niangpiju Store: Intersection of Beiguangji Street and Dapi Gardener Street.

Tangsheng fresh drink dessert

Sweets have a long history, and there are many kinds from ancient times to the present, especially in the social life in the prosperous Tang Dynasty.

As the capital of the prosperous Tang Dynasty, Xi 'an inherited a large number of delicious sweet drinks: Han and Tang cereals nourishing, immortals in the prosperous Tang Dynasty, chilled cheese, and so on. Not only healthy, but also mellow, with a lingering fragrance, memorable and unforgettable! When you come to Xi, it is a must-see place.

Tangke (Huimin Street Branch)

Tangke: No.215, Beiguangji Street (30 meters north of Beiguangji Street and Xiyangshi Cross (Majia Cross))

Steamed rice cake

Nuwa is a special snack in Xi 'an, which originated in the Zhou Dynasty and has a long history. The cauldron of steamed cakes was called "Zhen" in ancient times, hence the name. The texture of caviar cake is soft and delicate. This dessert snack is steamed with glutinous rice, kidney beans and red dates. It smells delicious when cooked.

The white rice in the lower layer of the caviar cake permeates into the jujube color, showing a fresh deep red color, and there is a layer of kidney beans on the upper layer, showing the brown color of coffee, and then the dark red jujube paste on the upper layer. Finally, sprinkle a layer of green raisins on the jujube paste, which is very attractive. Glutinous rice cake tastes soft, sweet and full, and it is the favorite food of local people.

Southeast Asian caviar cake: the northeast corner of Beiguangji Street, the Western Stone Cross (Majia Cross)

Huangshizi cake

Xi 'an's Huang Gui persimmon is made of Lintong's specialty "Huojing persimmon" with flour, Huang Gui, rose, peach kernel, sugar and rock sugar. Top-grade suet is stirred and filled, and the whole pot is baked with charcoal fire. The surface is golden, the taste is soft and sweet, and the yellow cinnamon is fragrant, which is extremely delicious.

According to legend, after the Li Zicheng Uprising in the late Ming Dynasty and the establishment of Dashun regime in Xi 'an, the rebels immediately attacked Beijing. In famine years, when food was scarce, farmers burned fire crystal persimmon and flour from Lintong into cakes for the rebels to eat. Later, in memory of Li Zicheng in Zhuang Wang, farmers burned persimmons every year. After years of improvement, it has become the unique flavor of Xi 'an.

Lao Xu persimmon cake:No. Beiguangji Street 1 19 (near the entrance of the return visit).

Yiguzhai Huang Gui persimmon cake: the middle section of Beiyuanmen Street (near the east exit of Xicheng Town)

Roast beef and mutton

Famous western snacks. According to legend, in 1900, Eight-Nation Alliance went to Beijing, and Empress Dowager Cixi fled to xi 'an with Emperor Guangxu. I tasted the preserved mutton of the old Tong family and was full of praise. Xing Tingwei, the teacher of Zhao Fuqiao, the minister of the Ministry of War, wrote the word "broken arrow" in calligraphy and made a P.

Xi' an Shuipen mutton has a long reputation. It is made of boneless fresh mutton, sheep bones, cinnamon, pepper, auricularia auricula, tsaoko, etc. When in use, it can be served with sesame cakes or steamed buns, sugar garlic, Chili sauce, fresh garlic cloves, etc. Moreover, the meat is rotten and clear, fat but not greasy, and it has a special flavor.

Shuipen mutton, also known as June fresh, was developed from mutton soup more than 1000 years ago. It is called' June Fresh' because it is listed in June of the lunar calendar.

Laobaijia Shuipen Mutton: Beiguangji Street (near Parkson)

Snacks and slices of bread in the soup

Xiaochao paomo is called "Xiaochao" locally. Like beef and mutton buns, they are all halal food, but there are differences in practice: ordinary buns are cooked and Xiaochao is copied. In terms of ingredients, cooking has added daylily, fungus, vegetables, dried bean curd, eggs and other ingredients. Add the beef cut into small pieces and stir-fry directly with oil and vinegar.

The taste of fried noodles is not only rich and heavy in steamed buns, but also unique sour and spicy taste.

Ma Feng Snacks: No.254, Beiguangji Street (near the north exit of Beiguangji Street)

Hometown Special Snacks: Dapiyuan 9 1 No.

Hot meatball soup

Meatball hot soup is a special halal food in Xi 'an Huimin Street. It is one of the most popular breakfasts for westerners (lunch, especially midnight snack, is also acceptable).

Maruko paste soup also has a nickname called Bazhen soup, which is naturally exaggerated, but it also shows that paste soup has a lot of' content'. The meatball hot soup originated in Xi 'an, which can be said to be vegetable beef meatball soup or beef meatball stew soup, but the difference from other places is that the soup is thicker. There are round beef balls, cut potatoes, lotus root white, carrots, cauliflower, fungus, yellow flowers and wax gourd in the soup. Boil the soup with beef and mutton bones first, then add beef balls and braised vegetables, and finally thicken.

Rinsing beef and mutton is a traditional project of Hui nationality. The richness of spices and the mastery of heat are also extremely skilled. Reduce the amount of heavy pepper and highlight the taste of meat and vegetables. Beef balls commonly used by Muslims are delicious and practical.

After eating hot soup, the tip of my tongue is numb (Chili is a nemesis) and I sweat slightly, which is comfortable and unforgettable.

Laoliu Wei Xiang Meatball Hulatang: No.89 Dapiyuan

Lihu hot soup: SajinqiaoNo. 1 13

Crispy meat

Ding Jia Crispy Meat in Huimin Street in Xi 'an has a history of more than 20 years, which is very popular in the local area and attracts many diners.

Its small yellow bowl contains small crispy meat with a layer of golden oil on the surface, and large pieces of meat are looming. Pick up a piece of meat and find it covered with a thin layer of powder. Take a bite. Tender and delicious. It's not made of msg at all. Yes, pour the gravy on the rice and drizzle with Chili oil and sesame seeds. It tastes sweet but not spicy. Be sure to eat meat until your stomach is crooked.

Su Ding Jia rou

Dingjia Crispy Meat: The Word of Mouth of Beiguangji Street and Dapi Gardeners (next door to Shengniangpi)