Buckwheat noodles

steamed dumplings

Shaanxi Liangpi

Foamed oil cake

Qishan noodles

Gourd head

Meat and steamed bread

eight treasure congee

Honey curd

Maifan

Guo kui

Ganzhou chicken noodles

Fish soup pot

Xi 'an's traditional dishes. It evolved from 1000 years ago, the court food "milk fish" in the Tang Dynasty. This dish contains copper chafing dish, which is specially used for rinsing. It was first used for court banquets and official banquets, and then it was introduced to the people and lasted for a long time. In the Tang Dynasty, Wei Juyuan gave a piece of Lai's "milk-brewed fish" to the emperor, which is today's "milk soup pot fish". This case is the "housekeeping" of Xi 'an restaurant. It is made of Yellow River carp, ham, magnolia slices, mushrooms and milk soup. It is a dish rich in protein, minerals and vitamins. Carp also has the dietotherapy effects of diuresis, detumescence and nourishing the lower temperature.

Gourd-shaped chicken, roasted whole chicken

Shaanxi traditional famous dishes began in the Tang Dynasty. Tie up the chicken and cook it. The chicken made in this way is not only mellow, crisp and tender, but also looks like a gourd. Later, people called this kind of chicken "gourd chicken".

The production of cucurbit chicken is divided into three processes: boiling, steaming and frying. The traditional selection is the unique "Japanese chicken" in Sanyao Village in the south of Xi 'an. This chicken has been raised for a year, with a net weight of about 1 kg and tender meat. Its flavor features are: golden red color, crisp skin and tender meat, mellow rancid smell and deboned chopsticks. Rich in saturated fatty acids needed by protein and human body.

Warm-mixed shredded waist is a traditional famous dish in Shaanxi, and it is one of the top ten famous dishes in xi 'an Hotel. Warm waist silk evolved from "sheepskin silk" in Tang Dynasty. Because it is made of pork loin and other auxiliary materials and seasonings, it is named. It is one of the masterpieces of cooking high-grade food with low-grade ingredients. Due to meticulous knife work and exquisite cooking methods, the dishes made are crisp and delicious. The fragrant ginger, garlic and pepper oil complement each other, and the taste is rich and mellow, refreshing. According to Compendium of Materia Medica, eating pork loin regularly can "regulate kidney qi, dredge bladder, warm waist and knees, and cure deafness", and has the effects of "tonifying kidney and benefiting qi, eliminating stagnation, eliminating cold and stopping dysentery, and stopping alcohol addiction".

Three silk Shaanxi classic dishes. Beginning in the Tang Dynasty, it was originally named "leopard skin" and later called "three-skin silk", which is a kind of delicious food with wine flavor. The side dishes for sobering up are black black-bone chicken skin, light red jellyfish skin and white pig skin. The flavor features are: crisp in the beginning, crisp in the toughness, fragrant in the softness, refreshing and delicious, pleasant fragrance and long aftertaste. It is a dish rich in protein, especially high in glial protein.

Guifei chicken wings

Shaanxi traditional famous dishes originated in the Tang Dynasty. Made of chicken wings and various seasonings. Named after Yang Yuhuan, an imperial concubine who likes to eat. This is a palace delicacy in the Tang Dynasty. At that time, Li Longji's favorite concubine, Yang Yuhuan, had a plump beauty who was very particular about diet. She likes delicious food and chicken wings. According to his will, the royal chef repeatedly studied and pondered, carefully selected fresh chicken wings, and cooked them with various condiments by the steaming method commonly used in the Tang Dynasty, maintaining the original flavor. Its flavor features are: golden red color, soft taste, soft and tender, mellow and pleasant, and long aftertaste. It is delicious with high protein and low fat.

Peng Lian chicken

Shaanxi Xi's classical famous dishes began in Sui and Tang Dynasties. Lotus root is widely planted in Qujiang pond and Taiye pond in Chang 'an, Tang Dou. The famous chefs were moved by the scene and skillfully integrated the graceful posture of water and flowers into the dishes to create an ingenious "lotus seed chicken", which perfectly embodies the five attributes of Chinese food, such as quality, color, taste, shape and container, and is unique among many famous dishes.

The basic production process is as follows: the hen is washed after rough machining, scratched from the back, boiled in a soup pot for six times, taken out, chicken bones are removed (the appearance of chicken skin should be kept intact), put in a steaming pot, breast down, add chicken soup, onion slices and ginger slices, and steam in a cage. The chicken breast and pork suet are stacked on the chopping board, pounded into fine pieces, sprinkled with dry starch and stirred evenly. Break up the egg white, mix in the chicken skin several times, and beat it in one direction while mixing to make a "stuffed chicken". Take a snack plate and 12 spoon, spread a layer of cooked lard on them, scrape in the cooked chicken, smooth it, dye the middle of the cooked chicken in the plate green with spinach juice, and then embed the cooked lotus seeds around it like a lotus flower. Put a little tomato sauce on the tip of the stuffed chicken in the spoon to make it as red as lotus petals. Then put the small dish and spoon in a cage and steam it for about 3 minutes with low fire, then take it out, put the lotus root in the center of the dish, arrange petals around it, stick it together with raw chicken meat, and steam it in the cage for 2 minutes. Take out the chicken steamer, pour the original juice into the soup pot, and buckle the chicken breast up into the big soup bowl. Continue the chicken soup in the soup pot, add cooking wine and salt, boil and skim off the floating foam, pour it into ten soup bowls, and then push the steamed lotus flowers and lotus flowers onto the chicken in the bowls.

The flavor features are: lotus-shaped, like a lotus floating on the water, which complements the white chicken. The chicken is crisp and rotten, the chicken is soft and tender, and the soup is delicious and mellow. It is a nutritious dish with high protein, low fat and easy digestion.

Chrysanthemum pot

Traditional dishes in Xi, Shaanxi. Flowers have a long history. Chrysanthemums have been used as vegetables for more than 2000 years. Qu Yuan had already chanted "Evening Banquet and Autumn Chrysanthemum". Tang's cookbook says: "medicine is a good medicine, and vegetables are good dishes." There were many ways for the ancients to eat chrysanthemums. During the Sui and Tang Dynasties, the imperial court put fresh soup, fish balls, fresh meat and chicken breast into hot pot, tore chrysanthemum petals into silk, covered the pot and cooked them, and they could be eaten in a moment. The soup is fresh and tender, and the flowers are overflowing, which complement each other and is called "Chrysanthemum Pot".

The basic production process is: first, put the pork tenderloin (kidney). Pork tenderloin, fish and chicken breast are cut into extremely thin slices, put two dishes each, and then sprinkle with cooking wine to remove fishy smell and keep fresh. In addition, cut tender tofu into pieces, tender spinach, fried tofu skin and hemp leaves. Put vermicelli, Chinese cabbage, shallot and coriander powder into small plates respectively, and put onion, Jiang Mo, sesame oil, sweet noodle sauce, salt, pepper noodles and Chili oil into small plates respectively. Put the soy sauce and balsamic vinegar in a small bowl, boil the chicken soup with strong fire and pour it into a special pot. The waiter ordered the xifeng liquor in the upper and lower containers, and when the soup boiled, he poured the torn chrysanthemum petals into the pot. The eater takes the meat slices from the plate, cooks them in a pot, and then dips them in the prepared sauce. After the sliced meat is ready, add tofu, dried bean curd, vermicelli, hemp leaves and various vegetables, boil and sprinkle with leeks and pepper noodles to make soup and put it in a small bowl.

Its flavor features are: crisp meat and vegetables, delicious soup, pleasant floral fragrance, intoxicating and refreshing fusion of floral fragrance, wine fragrance, meat fragrance and vegetable fragrance.

Tricholoma and peach kernels are crisp.

According to legend, when Wu Zetian was in the early Tang Dynasty, a public security chef cooked a dish called "Shuang Shuang Cheng" with pork belly and duck gizzards, alluding to Zuo Cheng, a cool official of the dynasty, and Zhong Cheng, an imperial minister, who went to Jun Chen. This dish was improved and finalized by the chef of Xi 'an Restaurant. After the dish is served, the white belly kernel, jujube-red duck gizzard, plum-shaped mushroom and peach kernel are among the accessories, which compete with each other like flowers, making the food taste fresh and refreshing, and the belly gizzard is crisp and tender.

Filled with golden seaweed

This dish began in the Tang Dynasty. It is said that Wang Yuanbao, a businessman in the Tang Dynasty, was addicted to Nostoc flagelliforme. Later, Wang became the richest man in Chang 'an, and businessmen in the city followed suit and all ate Nostoc flagelliforme in order to "get rich". Until the Republic of China, the first dish of merchants' banquet was specially used to brew money and deliver food. This dish is made of Nostoc flagelliforme and chicken breast. Cut into discs shaped like ancient coins, so it is called "money". This vegetable soup is crystal clear, tender, crisp and soft, and delicious.

Three-skin silk

Legend has it that it came from the mid-Tang Dynasty. At that time, Wang Xu, Song Li and Li Quanjiao, the imperial adviser in the temple, were greedy for law and discipline. Angry, a chef surnamed Pin in West Chang 'an used shredded pork skin, black-bone chicken skin and jellyfish skin as side dishes, which was called "peeling leopard skin". In recent years, Xi 'an Restaurant has improved and shaped its dishes on the basis of traditional cooking methods. Three lines stand in three piles, with distinct colors, such as bonsai, with different tastes, fresh, crisp, tough and refreshing.

Crystal lotus seed cake is made of lotus seeds as the main raw material, kneaded into dough with flour, and wrapped with raw board oil particles, walnuts and so on. Make crystal stuffing and fry it. The dish is golden in color, crisp in skin and soft in filling, transparent in soup color, sweet and delicious.

Fish and mutton roasted fresh

Among the famous Muslim dishes in Shaanxi, there is a dish called "grilled fresh fish and sheep" and "mixed fresh fish and sheep", which are almost found in large Muslim restaurants. As for the origin of grilled fish and roasted sheep, some people say that it existed during the Three Kingdoms period, which was related to the classic battle of Guandu in China history.

According to legend, during the Three Kingdoms period, Cao Cao, who wanted to dominate the Central Plains, and Yuan Shao, a great warlord known for his arrogance, launched the longest war in the history of the Three Kingdoms in Guandu (now Hebei). Yuan Shao sat on the ground to meet them, with plenty of food and grass; Cao Jun invaded thousands of miles, with limited food and grass. Cao Cao besieged Yuan Shao for many days, and Jun Jun's rations became less and less. After February, the war continued, and the army chefs became more and more worried about the soldiers' diet. Cao Jun's army is mostly northerners and conference semifinals, and its rations are mostly beef and mutton. When a Japanese chef was cooking a few pieces of beef and mutton, he suddenly saw a fish jump to the shore in the dying river, so he washed their bellies and cooked them with mutton to supplement the shortage of rations. Who would have expected that the cooked taste turned out to be extremely delicious and fragrant. After eating it, the soldiers sighed with great courage and finally won the battle of Guandu. Later, in the cooking history of China, there was a precedent that fish and sheep cooked together, and the word "fresh" was also shaped by fish and sheep. "Roasted fresh fish and mutton" and "Fresh fish and mutton" also became a famous dish that people liked very much during the Hui-Han period.

Braised beef tongue

Braised beef tongue is also one of the most famous dishes in halal menu. Has the effects of invigorating qi and blood, tonifying deficiency and strengthening body.

Specific practices:

1, beef tongue cooked beef tongue changed to 0.5*4 cm long strip rape tender heart washed and cooked with soup.

2. Put the pot on the fire. Pour 30g peanut oil into a wok, add pepper noodles, stir-fry for a while, add tomato sauce, stir-fry for 20min, simmer on low heat, and then thicken the remaining 40g peanut oil with wet starch.

3. After the original shape is kept by the inverted buckle method, the cabbage can be served radially. The key to making braised beef tongue is 1. Cooked beef tongue should be boiled in white water first, and the skin should be scraped clean before cooking. 2. Pickled vegetables should be put into the pot, not mixed with a spoon, and must be rotated in a large pot. 3. The ketchup should be stir-fried in the pot, with excellent flavor. Never fry it.

Sesame fillet

Whether it is black sesame or white sesame, whether it is cold salad or oil pressing, the biggest feature of sesame is "fragrance". If fried with fresh tenderloin, it will add more flavor.

Cooking techniques:

The tenderloin is stripped of fascia, cut into thin slices with a width of 3 cm and a length of 6-7 cm, and marinated with onion and ginger juice, salt, cooking wine, soy sauce and edible powder (appropriate amount) for later use. Hang a proper amount of whole egg paste on the marinated meat slices, then add white sesame seeds to make the surface evenly coated with sesame seeds, and then pat gently with a knife to make it solid and tidy into a green body. Add an appropriate amount of oil to the oil pan and heat it to about 60%. Then fry the processed pork chops one by one to make them yellow outside and tender inside. When cooked, take it out and put it on a plate. Sprinkle some salt and pepper and serve.

Flavor characteristics:

Golden color, tender outside and crisp inside, and unique taste.

Precautions:

When processing tenderloin, you can pat the tenderloin loose with a knife to facilitate the formation of loose flavor after cooking. In addition, in the process of frying, the oil temperature should also be controlled. If the oil temperature is too low, it is easy to fry, if it is too high, the color is poor or the fried coke tastes bitter.

Da Dai Li ba elbow

Shaanxi Dali elbow with handle is different from other elbow dishes. The elbow with bones and hooves, like a hill, is unique and full, and can be called "the king of the plate". "A braised elbow, fragrant through the intestines, who doesn't boast", this is a folk song. What is said here is that there is an elbow in Dali, Shaanxi. Shaanxi Dali elbow is a famous local dish with strong folk color, and it is recognized as the top grade of "Qin cuisine". It is essential for local weddings, funerals, family gatherings during the Spring Festival and banquets for relatives and friends. Generally, braised pork elbows are boneless and leave meat, but this dish is cooked with bones, so it is called elbow.

The specific method of Dali elbow with handle is to choose pig elbow with bone, steamed with big incense and cinnamon, which is a traditional snack in Dali. Its color is purplish red, resembling an oval garden, with rotten and sticky meat, fat but not greasy, thin but not firewood, mellow and delicious, and unique flavor. Legend has it that during the Hongzhi period of the Ming Dynasty, the Tongzhou (now Dali) government invited Li Yushan, a famous local chef, to be a guest producer in Taifuzhou, Shaanxi Province, which has a history of more than 400 years. Its cooking skills are exquisite, its taste is mellow and delicious, and it has been passed down to this day, becoming a traditional famous dish in Dali, Dongfu, Xi 'an and Guanzhong. On holidays, when entertaining guests, you must have your own dishes, which is a full table.

After the continuous improvement of later generations, the elbow with handle is now "shaped like a futon, like Bordeaux in color and fragrant in smell", which is deeply loved by diners. The elbow with handle has unique shape, diverse components, exquisite production and complex technology. The improved color is bordeaux, mellow and crisp, fat but not greasy, and the elbow skin is sticky and wonderful.

Xue kui Xiang Pei

The classic dishes of Xi in Shaanxi. Also known as Xue Mei and Huang Kui. This is a famous dish of Xi Qingyazhai. According to legend, during the Eastern Han Dynasty, Xuezhuang and Huangzhuang, two rich families in Hanzhong, Shaanxi, had deep feelings. On the same day, every family gave birth to a baby. The woman and baby in Xue Jia were named Xue Mei, and the boy in the Huang family was named Huang Kui. The two families became in-laws and made a lifelong event for their children. Huang Kui's parents died one after another, and he was alone. Although he had a hard time, he still studied hard. I want to take an exam in Beijing and borrow money from my father-in-law. However, her parents-in-law were too poor to love the rich and broke the engagement. Later, Xue Mei disguised herself as a man and went to Beijing under the pseudonym of Mei Bankui, secretly following Huang Kui. With her generous support, Huang Kui won the first prize and they got married. In order to express congratulations, the chef created the delicious dish "Xue Mei and Huang Kui", which has been handed down to this day, adding luster to the wedding banquet.

Production technology: beat the wet starch and water of eggs into skins and twist them into 24 cakes. Chop fat mutton into paste, add salt, soy sauce, cooking wine, chopped green onion, spiced powder, sesame oil and monosodium glutamate, and stir evenly to make meat stuffing. It became a jiaozi wrapped in eggs. Wet the egg starch and stir it into a paste. First beat the egg dumplings with flour, then stick a layer of egg paste, and finally stick a layer of slag. Change shrimp meat into meatballs, add cooking wine and refined salt and simmer into shrimp balls. Wet egg white starch and stir it into paste. Add shrimp balls into paste. One end of the egg jiaozi was smeared with egg white paste to make 24 small white birds. Cut the cooked beef tendon into fine powder, select coriander leaflets and stick them on the Bai Niao for ornament. Put the sauce into a bowl, add salt, sugar, wet starch and monosodium glutamate and stir to make tomato juice. Two frying spoons operate at the same time. When a spoonful of oil is heated to 50%, add egg dumplings, fry until golden brown, take them out and put them on a plate; When the other oil is heated to 50%, pour in the egg white, weigh it, fry it, and wrap it on a large flat plate to form a snowflake circle. When the oil in the frying spoon is 50% hot, add shrimp balls, cut them open with chopsticks, slide them and drain the oil. Leave a little base oil in the spoon. When the oil is 50% hot, stir-fry tomato juice, add shrimp balls, pour sesame oil out of the spoon and pile it in the center of the snowflake circle on the plate. Then put the fried egg jiaozi around the snowflake circle and serve it.

Flavor characteristics: high protein, low fat and rich nutrition, it is a festive delicacy.

There are also some new products, such as sea cucumber hooves, sweet and sour squid rolls, butterfly sea cucumber, rotten meat, white crisp chicken and eight hanging fish bellies.

Hungry. There is no increase. It should be enough to eat.