Tangniu mutton is a unique and famous snack in Xi 'an Anfangbang. Xi 'an Laosunjia Restaurant has been in business since 1898, with a history of one hundred years.
According to legend, 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 emperors and princes. According to the Book of Song Dynasty, in the Northern and Southern Dynasties, Mao Xiu presented delicious beef and sheep soup to Song Wudi, and Emperor Wu was awarded the title of Taishigong. Later, he was promoted to Doctor Guanglu of Shangshu. There is also an interesting 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 store where beef and mutton were being cooked. The shopkeeper felt sorry for him, so he told him to break his dry buns, then poured him a spoonful of hot broth 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 put on a yellow robe and became an emperor. One day, when he passed by Chang 'an, he still didn't forget the beef and mutton buns he had eaten here in those years. Wu purposely found this store to eat beef and mutton buns in soup, which was delicious, better than delicacies, and rewarded the owner of this store. As soon as 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: "There is bear wax in the dragon's stomach, and Qin only cooks mutton soup."
2. Huang Guinong wine
Shaanxi flavor dishes are well known and loved by more and more tourists because of their rich historical allusions and cultural interests. Eating and drinking are inseparable at the banquet, so Huang Gui thick wine, the most famous wine in Shaanxi, is very popular. Up to now, steaming strong liquor is sold everywhere from grand hotels to nearby snack bars, so that many old people and children in Xi 'an can tell some legends about Yang Guifei and strong liquor to foreign guests.
Huang Gui thick wine is a sweet wine made of glutinous rice and Xiaoqu, named after its fragrant Huang Gui. This wine is like jade liquid, sweet and mellow, with a long aftertaste. It is said that its history can be traced back to the "Lao Mo" of the Zhou Dynasty. According to research, our ancestors had been drinking this kind of rice wine before the invention of distilled liquor, especially in the Tang Dynasty. "Li Bai wrote hundreds of poems about fighting wine. When he was sleeping in a restaurant in Chang 'an, the son of heaven didn't get on the boat, claiming that he was a fairy in wine." Du Fu's "fighting for liquor" here refers to strong liquor, and the murals of Tang tombs unearthed in recent years can also be used as evidence: in the Wei family tomb unearthed in Nanliwang Village 1992 in Chang 'an County, there is a picture of the host's courtyard banquet, in which two girls are served by both parties' liquor. Some archaeologists pointed out that the wine in this painting was pressed out from the side, just like the scene described in Li Bai's poem, "A gust of wind brought catkins, sweetened the store, and Wu Ji pressed the wine to persuade customers to taste". The key is the word "squeezing", that is, artificially separating wine juice from distiller's grains. Today, this scene can still be seen in some "time-honored" hotels in Xi 'an.
3. soba noodles
There is a place called Jiaochang Gate in the northwest of Xi 'an City Wall. As the name suggests, it is probably the place where the Eight Banners and the Greenwood Cavalry perform martial arts. I have never seen the word "gate", but for a long time, the word "teaching gate" appeared in the mouth of Xi people, followed by another word "Lehe"
Because it is made of buckwheat noodles, the more fixed name is buckwheat noodles. According to some people's research, this kind of food already existed in the Yuan Dynasty. According to the section of Wang Zhen's "Agricultural Books Buckwheat" in Yuan Dynasty, "In many counties behind the mountains in the north, it was ground into flour or made into soup cakes, and Wei water leaked." "He Lou" and "Lehe" are similar in pronunciation in Putonghua and Shaanxi dialect, perhaps the latter is the transliteration of the former.
4. Tangyuan
Jia San is a celebrity in Xi. Anyway, when you come to Xi 'an, you should taste Mr. Jia San's thorough halal and beautiful skills. Find Jia San, and you will find a real snack. There are many snacks in Xi 'an, and "Jia Sanguan Soup Steamed Bun" is one of the biggest snacks in Xi 'an, and it is also the snack with the highest brand awareness.
5, Shaanxi bean jelly Shaanxi bean jelly has many kinds, different practices, different characteristics when mixing, and different tastes. Here, just to name a few.
Sesame sauce bean jelly is a typical halal way to eat. The method is relatively simple. Mix the flour into paste, put it into a special metal rice noodle basket, shake the radish to spread the flour evenly at the bottom of the basket, and then steam it in a boiling water pot. When eating, cut the dough into strips half a centimeter wide. The general auxiliary material is shredded cucumber, and salt, vinegar, sauce, sesame sauce and Chili oil are added.
Qin Zhen cold rice noodles are made of rice flour, which is also called Qin Zhen rice skin because it is produced in Qin Zhen, Huxian County. When making, the rice flour is mixed into paste, spread in a multi-layer steamer and steamed over high fire. When eating, use a large straw cutter nearly one meter long and more than 20 centimeters wide to make filaments, add vegetables, small bean sprouts and other accessories, and add seasonings. The good taste is all in Chili oil, and the prepared cold noodles are all red and spicy.
Hanzhong cold rice noodles are named after being produced in Hanzhong area. Because in processing, rice is ground into rice flour slurry with small stone mill and water, it is also called water mill cold rice noodles. When making, the ground rice flour slurry is laid flat on a steamer and steamed. Add seasonings, mainly garlic juice and Chili oil, and the taste is sour and spicy with garlic flavor.
Qishan handmade noodles are the best handmade noodles in Qishan County. When making, the wheat flour is washed to remove gluten, the starch is rolled into pancakes and steamed in a steamer. The prepare cold rice noodles are soft and sticky. The seasoning is mainly grain vinegar and Chili oil brewed locally in Qishan, supplemented by washed gluten, which is evenly mixed in a small iron pot. The main characteristics of its taste are sour, spicy and fragrant.
Gluten cold rice noodles are mainly produced in Guanzhong area. When processing, the gluten is washed out first, the starch is made into paste, and then it is steamed in a metal cold rice noodle basket. When making, steamed gluten blocks and seasonal vegetables are added, and seasonings include vinegar, sauce, garlic juice, monosodium glutamate, salt, Chili oil and sesame oil. It tastes unique. In addition to the above, Shaanxi also has the signature noodles of Fufeng, cold noodles with konjac in Hanzhong, cold noodles with black rice, cold noodles with mung beans in northern Shaanxi and so on.
6. Soak oil cakes
Features: the color is milky white, and the epidermis is thick, such as veils and cicadas.
Main raw materials: instant noodles, cinnamon, sugar, peach kernel, rose and big oil.
Brief introduction: Oil-soaked cake is made of instant noodles with water, big oil, cinnamon bark, sugar stuffing and other raw materials, and the production method is unique and exquisite. Its main characteristics are milky white and loose epidermis, like gauze and cicada wings. It can be said that it is ingenious and deeply favored by people.
7. Qishan noodles
The minced meat noodles in Shaanxi have a long history and are very famous in Qing Dynasty. It is famous for being thin, soft, shiny, fried, thin, prosperous, sour, spicy and fragrant. It is made of refined white flour, pork, day lily, eggs, fungus, tofu, garlic sprouts and other raw materials and various seasonings. Its basic production technology is: noodles should be rolled by hand, and meet the standards of fine noodles, smooth tendons and moderate hardness. To make minced meat, pork is sliced and fried in a hot oil pan. At the same time, add ginger, salt, seasoning noodles, spicy noodles and old vinegar and stir-fry thoroughly. Stir-fry tofu, day lily and auricularia, spread eggs into egg skin, cut into prismatic pieces, and add chopped garlic seedlings to make kimchi. When eating, first cook the noodles and put them in a bowl, then pour in the soup, and put pickles and pickles on it.
Qishan noodles require a wide soup, that is, more soup and less noodles, highlighting the sour and spicy taste. The so-called frying and frying means that noodles need to be hot and oily to reflect the characteristics of this kind of noodles. Qishan noodle is a kind of local specialty pasta rich in carbohydrates and saturated fatty acids.
Xi An Yongming Qishan Noodle Restaurant is the largest Qishan Noodle Restaurant in Xi, and enjoys a high reputation in the ancient city of Xi and even the land of Sanqin. Yongming Qishan noodles have been inherited from Xiqi's hometown for 3,000 years, and modern technology has been used for technological innovation, which makes Yongming Qishan noodles have the characteristics of "thin tendon, light, thin fried, sour and spicy, no soup and long aftertaste", and the five-terminal (root) natural plants have high nutritional value.
8. Hulutou
Hulutou originated from the song dynasty's "fried white sausage" and was handed down from generation to generation. Its main components 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 and delicious, and it is a food with high saturated fatty acid and high cholesterol. Rich in flavor, fresh, fragrant, smooth and tender, fat but not greasy, suitable for all ages.
In spring, a' seafood gourd head' was added to the Paomo Museum, and raw materials such as sea cucumber, squid and shredded chicken were added, which made it more delicious. Fish in milk soup pot originated from the court food "fish stuffed with milk" in Tang Dynasty. Yellow River carp is the main ingredient, and it is stewed with chicken, duck, elbow and ribs to make a white soup. When ready, put it in a copper hot pot. When serving, cook in xifeng liquor, and dip the fish pieces in ginger vinegar. The fish is tender and the soup is delicious.
Hulutou is a unique snack in Xi. It is similar to mutton bread in soup, that is, it is steamed bread, but the main raw material is not mutton, but pig intestine. It is said that Hulutou originated in the Tang Dynasty. When Sun Simiao, a famous doctor, went to a small shop in Chang 'an to eat pig intestines, he felt fishy and greasy. When he learned that the production method was not right, he taught the trick and left the medicinal gourd to the shopkeeper to flavor it. The shopkeeper hung the medicinal gourd high at the door to thank Sun Simiao? Quot "miscellaneous cake" was also renamed "gourd head"
9. Chinese hamburger has almost become synonymous with bacon in Xi 'an and Old Jia Fan. Bacon originated in the Warring States period and was called "cold meat" at that time. After generations of inheritance and evolution, it has become today's Qin-flavored bacon. Bacon has a history of nearly a hundred years and was invented by vendor Fan. Because of its fine selection of materials, complete seasoning, great firepower and long-term stew, its color is rosy, soft and mellow, and it will remain unchanged for a long time. Consumers have the praise that "fat meat is not greasy, lean meat is full of oil and no residue, meat is rotten and toothless, and it remains fragrant after a long time". ? In recent years, the operating rules have been strictly implemented in the production process, and the proportion and flavor of lean meat have been increased to make it more fragrant, which is very popular among consumers. It has been rated as a famous snack in provinces and cities for many times. 1989 won praise for its unique flavor, and won the "Golden Top Award" for quality products of the Ministry of Commerce. Eat it with freshly baked Baiji steamed buns, which is fragrant and crisp, with endless aftertaste.
10, dumpling feast
Among Xi 'an's special snacks, the most famous is the name of "Dumpling Banquet", which is mainly composed of various jiaozi, so it is called "Xi 'an Dumpling Banquet". In particular, Chinese and foreign tourists praised that hundreds of kinds of jiaozi were mixed with different fillings, kneaded into different shapes, beautifully carved, steamed or boiled, delicious and beautiful, and each kind had an elegant taste. Xi 'an Dumpling Banquet is divided into five grades: high, medium and low, such as Hundred Flowers Banquet, Peony Banquet, Dragon and Phoenix Banquet, Palace Banquet and Babel Banquet, which consists of more than 65,438+080 kinds of delicious jiaozi. It can be described as "one jiaozi, one style, one hundred flavors".