Cured Beef and Mutton Cured Beef and Mutton has a history of nearly a hundred years in Xi'an and is 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 is made from Lintong's finest fire crystal persimmons, 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 of Lintong used Huanggui persimmon cake to comfort the rebels, which was highly praised by the rebel soldiers.

Zeng cake is 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 Noodles In Xi'an, Qinzhen Rice Noodles 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.

Pink soup sheep blood 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 originated in the Tang Dynasty and 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 are one of the famous snacks in Shaanxi and have 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 usually 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 rice dumplings are a famous Xi'an snack that 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 puff pastry began in the Tang Dynasty. Its production technique 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 wine is made from glutinous rice, which is 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 Hui Snack Street Beiyuanmen mostly has traditional Ming and Qing dynasty wooden structure shops. They are simple and elegant, exquisitely constructed, and have a strong Guanzhong traditional residential and market 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 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.

Pulled 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 was built between 624 and 705 AD when the Qianling Mausoleum, a joint tomb for Emperor Gaozong of the Tang Dynasty and Empress Wu Zetian, was built. Because the project was huge and there were many migrant workers, it was difficult to cook food, so the supervisors used their helmets to make steamed buns, hence the name.

Later, it was improved many times to form food with unique flavor.

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 used by people in Longxian County when visiting relatives and friends. It is made of fine powder, lard suet, honey and white sugar as raw materials. It has a brownish-yellow color and texture.

The layers are clear, crispy and sweet, and can be stored well.

Now produced by Longxian 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.