Guanzhong Camellia oleifera is the general name of Camellia oleifera in Guanzhong, including the safe pot Camellia oleifera, the pimple Camellia oleifera, the crispy Camellia oleifera in Sanyuan County, and the almond oil tea in Baoji City. Guanzhong Camellia oleifera developed from the "rich dishes" of the Western Zhou Dynasty. To the Sui, Tang and Five Dynasties, it was one of the rice porridge varieties with different flavors. "Baked porridge" in Tang Dynasty is porridge made of apricot cheese and maltose, which is made by fermenting and diluting flour. It is salty, sweet and delicious, and has high nutritional value. Camellia oleifera was called "noodle tea" in Ming and Qing Dynasties. According to Su Wen lue in Qing Dynasty, "Stir-fry camellia oleifera, stir-fry 2 kg of raw noodles, add half a catty of sesame paste or sesame paste 12, mix well, then mix fennel powder and salt, and let cool. Not dry or burnt. Mix it temporarily with boiling water or cook it in cold water. " Xi 'an's famous halal flavor "Camellia Oleifera" is named after its pearl-like bumps. There are many ways to eat Camellia oleifera. One is to drink Camellia oleifera as a leisure taste. 2. Camellia oleifera with twist, which is cooked in Camellia oleifera to eat and drink; Third, put some Jiang Mo and crushed prickly heat on the camellia oleifera; Fourth, the poached eggs are now in the oil tea pot. Cooking method: decoction: salty and fruity. Ingredients: 3.5 kg of flour, 750 g of cooked lard, 500 g of almonds, appropriate amount of salt, 250 g of sesame seeds and appropriate amount of seasoning noodles. Manufacturing technology: 1. Soak almonds in cold water, cook for 20 minutes, then soak them in cold water to remove bitterness and grind off the skin. Take out sesame seeds, wash and dry them, then fry them and roll them into pieces. 2. Stir-fry the flour with low fire, let it cool out of the pan, add some salt noodles and seasoning noodles, mix well, and pour it into the pig oil pan and stir-fry for about 20 minutes. 3. Boil the water and sprinkle the fried noodles into the pot. Stir and boil into thin and moderate camellia oleifera (about 2kg of water is needed for every 500g of flour). When eating, put almonds in a bowl, then pour oil tea and sprinkle sesame seeds. 4. Put the prepared Camellia oleifera into a thermos pot, pour it while drinking, and keep the temperature for 12 hours. Flavor characteristics: delicious oil, rich almond flavor, crisp bumps, fast food, eat in the morning and evening. Inheritance and innovation: This method can also be used to make longevity camellia oleifera, crispy camellia oleifera, shortcake camellia oleifera, popcorn camellia oleifera, golden camellia oleifera and so on. Camellia oleifera pot: Stir the flour and the mixed noodles with cold water into a thick paste, slowly pour it into the boiling pot and mix well. Add almond, sesame, soy sauce, salt, pepper, monosodium glutamate, etc. Stir with low heat. About 20 minutes, the color turns to sauce yellow, and it is cooked. Then put it in a thermos and drink it if you want. It's delicious and fragrant. Baoji Camellia oleifera: Soak almonds in cold water and cook for 20 minutes, then soak them in cold water to remove bitterness, rub off the skin, take them out, wash them and control them to dry, then fry sesame seeds and roll them into pieces, fry the flour with low fire, take them out of the pan and cool them, add appropriate amount of salt and noodles, and stir-fry for about 20 minutes. When eating, cook the fried noodles into a thick and suitable paste (500g of fried noodles and about 2000g of water) and pour vinegar. It is said that once upon a time, a peasant woman invented vinegar. As soon as she arrived in beginning of winter, she taught the vinegar-making technology to all the teachers, and was named the vinegar god after her death. As soon as the first crop of vinegar is soaked, everyone cooks a bowl of noodle soup first, and before people eat it, they offer a bowl to the vinegar woman. In recent years, people have adopted new technologies in four major processes: stepping on koji, boiling vinegar, adding ingredients to keep warm, and pouring vinegar to make Xifu winter vinegar more fragrant.