Xi' an snacks are diverse and have their own characteristics. Some of them have been handed down from ancient times, and most of them originated in the Tang Dynasty, so they have a long history. Such as crystal cakes, persimmon cakes, crisp cakes, preserved meat, etc., among which the most famous ones are beef and mutton paomo and persimmon cakes.
mutton paomo has a long history. As early as the Chongfan period, there was a "Tianxilou" specializing in mutton paomo in Xi 'an. There are three kinds of traditional practices: "dry soaking, oral soup and water siege". The mutton steamed buns have a unique flavor, which is not only loved by Chinese people, but also praised by foreigners after tasting them. It is characterized by thick meat soup, mellow and delicious taste, sticky and smooth, which makes it famous at home and abroad and deserves to be a famous snack in Xi 'an. Here is a legend about mutton soup: beef and mutton soup is a famous snack with unique characteristics of Xi 'an Fangbang. Xi 'an Laosunjia Restaurant has been in business since 1898 and has a history of one hundred years. Legend has it that beef and mutton soup evolved on the basis of the ancient "beef and mutton soup" in the 11th 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 the delicious soup of cattle and sheep, and Emperor Wudi was awarded the title of Taiguan History, and later he was promoted to Doctor 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 became an emperor in a yellow robe. One day, he passed by Chang 'an, and still remembered the beef and mutton steamed buns he had eaten here in those years. Wu Dachen found this restaurant to eat beef and mutton steamed buns, which was still very delicious, and he 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 Street. 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".
Now that foreign guests come to Shaanxi, people in Xi 'an 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 buns from soup to breaking them is a slow job, especially breaking them, which has a profound meaning:
In the old days, gourmets paid attention to breaking off steamed buns like bee heads, which were too big to taste; It's too small and easy to cook, so many people stay at home in the morning while go to the opera, or even break the buns carefully while receiving visitors, and when the time comes, just go to the Paomo Pavilion. There are also exquisite ways to eat this steamed bun. First, it is "single-handed", and the steamed bun and soup are served separately. This steamed bun (cake) is best made of dough, and
it is eaten in the soup; The second is "dry bubble", and there is no soup in the cooked bowl; The third is "Water Besieged City" and "Mouth Soup", with the former soup surrounding the steamed buns in the middle; The latter ate a mouthful of soup at the bottom of the bowl. Local eaters love "dry soaking" and drink a bowl of fresh soup after eating, saying, "each has its own taste."
mutton bread in soup occupies a very high position in pasta, and persimmon cakes are the best cakes, among which Huanggui persimmon cakes are the most famous.
According to legend, Li Zicheng suggested Dashun regime in Xi 'an to continue northward. At that time, it was a famine year, and the people in Lintong County mixed the locally rich fire crystal persimmon with flour and baked them into cakes. As a reward, the rebel army went straight to Beijing and overthrew the Ming regime. To commemorate this feat, people in Lintong County make a large number of persimmon cakes every autumn, and later this custom was introduced to Xi 'an.
The most famous person in Xi 'an is pushing Huanggui persimmon cakes. Its main raw material is Lintong fire crystal persimmon, and its ingredients are white flour, < P > yellow cinnamon, rose, green shredded pork, diced pork, peach kernel, sugar and rapeseed oil. The method is to peel the persimmon, remove its pedicel, stir it evenly with proper amount of flour, knead it into thick paste, add flour to soften it, pull it into one or two doughs, wrap it with sugar stuffing, make it into a spherical shape, bake it in a pot, press it into a oblate shape when the bottom looks Huang Shi, then turn it over and bake it.
There are many kinds of snacks in Xi 'an, so I won't introduce them here.