Baoji is a prefecture-level city under the jurisdiction of Shaanxi Province. It is also known as Chencang, Yongcheng, and Xifu in ancient times. Baoji not only has many delicacies, but also is unique. Baoji’s special delicacies and snacks include: Qishan meat steamed buns, Qishan steamed noodles, Qishan rolled noodles, and bean curd puff pastry.

Steamed buns, tofu buns, Longxian horseshoe cakes, Baoji tea cakes, Qishan baked noodles, Qishan Wenwang pot helmets, etc.

Among the many delicacies in Baoji, the delicacies that I can’t stop eating are Longxian horseshoe cakes, Qishan Saozi Roujiamo, Baoji Tea Crisps, and Qishan Saozi Noodles.

Longxian horseshoe cake is also called honey stuffing. It is made of fine flour and red beans as raw materials, nuts as auxiliary materials, and fermented glutinous rice.

The layers are like paper, with good color, aroma, taste and shape. They are made with excellent ingredients and carefully made. The layers are soft, oily but not greasy, with thick sweetness and sweetness, and it is crispy in the mouth.

Qishan Saozi Roujiamo, a pancake that is crispy on the outside and soft on the inside, is paired with spicy and slightly vinegary pork buns, which is so fragrant and oily.

Baoji tea puff pastry is fried with flour, rapeseed oil, lard oil, white flour, etc. Its color is golden yellow, crispy on the outside and tender on the inside, oily but not greasy.

Qishan Saozi Noodles are made of large meat "saozi", added with yellow flowers, fungus, tofu, kelp and fresh vegetables and vegetables, cooked in soup and poured into the noodles.

The characteristics are that the noodles are slender, evenly thick, the sauerkraut is fragrant, the noodle soup is oily and rosy, and it tastes delicious!

Baoji has a wide variety of delicacies with different flavors. Every delicacy will leave you with endless aftertaste and want to stop!

Baoji actually has a lot of delicious food, and it’s also very simple.

Many people are talking about soaking steamed buns with bean curd, rolling out dough, and even cured donkey meat, etc. I don’t think it’s interesting.

Because either outsiders think they have it, or they feel they are not used to it... I will briefly mention three.

1. Xifu noodles.

Noodles can be eaten anywhere, and each has its own characteristics.

But when it comes to Xifu Pulled Noodles or Baoji Pulled Noodles, I believe many Xi’an people will give it a thumbs up!

The characteristic of Xifu Pulled Noodles is that they are chewy and soft without oil; if the noodles are shaved, they are hard noodles... The noodles cook quickly after being put into the pot and come in various styles. Side dishes include carrots, tofu, and beans.

Mainly, served with fried leeks and boiled spinach.

The most important thing is that the meat must be sour.

It’s not sour and spicy, so it’s not Xifu noodles.

2. Branded Noodles Branded Noodles are a specialty food of Fufeng County, a subsidiary of Baoji City.

After the washed noodles have settled properly, pour off the upper layer of water, and use the remaining mixture of noodles and water to cook on the iron plate.

Although it is all dough, it is chewier and has a slightly burnt flavor.

Moreover, there is an appropriate amount of star anise and cinnamon powder in the seasoning, which will give the taste a little sweetness and make the taste more varied. It is not the kind of taste that pursues a spicier or sour taste.

(Sorry, even in Baoji City, it is difficult to buy baked dough, so there are no photos at the moment. However, I know that there is indeed a baked dough shop near Baoji Park Road. I will check in later and add pictures) 3. Xifu

Mutton Soup is different from the well-known Xi'an Mutton Soup.

The soup for Xifu mutton is first of all a muddy soup!

Why is mutton soup called "meat soup"?

This is because when making soup, chili peppers that have been poured with rapeseed oil in advance are added to the mutton soup.

Because this kind of soup is mixed with suet and rapeseed oil, it is fine when it is served to diners. During the eating process, the temperature of the soup becomes lower and lower, and the speed of the solidification of the suet will decrease due to the mixture of rapeseed oil.

Speed ??up, and often when you eat 1/3, you can see that the soup has become turbid.

Secondly, the main dish in the bowl is not Xi'an's half-baked sesame seed cakes, but Xifu's specialty: five-spice pot helmet!

Later, shredded biscuits cut from dead dough cakes were developed.

Third, unlike the vermicelli used in Xi’an mutton steamed buns, Xifu mutton steamed buns use rougher vermicelli.

Fourth, you can also choose haggis for Xifu mutton bubbles, and there are many kinds of haggis.

I remember that in the past, you could choose sheep tripe, sheep tendons, sheep lungs, sheep liver, sheep heart, sheep throat, etc., and even sheep eyes... Such stores are so hard to find now, and more haggis are sold in a unified way.

are relatively more acceptable, such as lamb tripe and lamb liver.

Finally, Xifu mutton steamed buns use a lot of chopped green onions, raw garlic sprouts, and raw coriander to enhance the flavor.

The moment it's served, the high temperature of the soup will overflow the aroma of chopped green onion, garlic sprouts, and coriander, making people salivate.