When people in China talk about food, most people think that the food in their hometown is the representative of food. In addition to the complex of hometown, most of it comes down to the sentence "one side of the soil and water will support one side." The eating habits of a place are inseparable from natural conditions such as local climate and products. This habit has been circulating for a long time, and it has formed the so-called tradition.

A eating habit can be preserved for hundreds or even thousands of years, and this history is passed down between eating and drinking. Talking about the history of eating, taking Xi 'an as an example is certainly not too much. Xi 'an has a long history, and there are countless delicious foods handed down.

For example, the street snack Chinese hamburger with preserved meat is said to have been produced during the Warring States Period, which is called "cold meat" and was introduced to Xi 'an after the reunification of the Qin Dynasty. Specially selected pork with preserved meat is slowly stewed with all kinds of condiments and soup stock. It is soft, rotten, mellow, fat and thin, not greasy or firewood, and melts in the mouth. Chop the preserved meat with a little soup, put it into a steamed bun cut from the middle, and bite it down to be crisp, tender and delicious, with endless aftertaste.

Gourd chicken is a famous food in Shaanxi, and it is said that it was created by Shangshu's chef, the ritual department of Emperor Xuanzong of Tang Dynasty. The specific method is to bundle the chicken, then cook it first and then fry it. The chicken made in this way is not only mellow, crisp and tender, but also looks like a gourd. Later generations will call it "gourd chicken". The production of cucurbit chicken needs to go through three processes: boiling, steaming and frying. The color is golden red, the smell is rotten and the chopsticks are bone-removed. When eating, dip in pepper and salt, crisp outside and tender inside.

Storytelling is popular now, and most regional cuisines are related to the emperor or local historical celebrities. I'm afraid I can compile a big book by careful collection. The purpose of making up stories is nothing more than to prove that they have more history, and with the blessing of celebrities in previous lives, they can sell in larger quantities and at higher prices. But after careful research, these legends are often not refuted. Therefore, this kind of story, as soon as the speaker says it, as soon as the listener listens, need not be taken to heart.

There is a similar story about rice skin in Qin Zhen. According to legend, during the Qin Shihuang period, the rice harvest of the first generation in Qin Zhen failed to be turned over. Li Shier, a local villager, ground rice into flour and steamed it to give it to Qin Shihuang, who was overjoyed after eating it, thus forming a prestigious traditional snack.

Although the story is false, it is delicious but true. Rice is ground into powder, mixed with water to make paste, spread flat in a steamer and steamed. When eaten, hay cutter spear is used to form filaments. Add auxiliary materials such as green vegetables and bean sprouts, and add seasonings. The good taste is all on Chili oil, and the prepared cold rice noodles are all red, spicy and fragrant.

Xi 'an's diet also largely reflects the characteristics of the Chinese nation: eclectic, for our use. Xinjiang's barbecue is an exotic food in Xi 'an, and now it is very popular in Xi 'an. I have tasted many small barbecues and nakeng meat from different places of origin, and the taste is really not as good as that in Xi 'an. From the introduction of the original edition to the improvement and innovation, it is the characteristic of Xi 'an and China.