1

Cucurbit chicken

Cucurbit chicken is said to have originated from the home chef of Wei Li, the minister of rites in Tang Zongshi. Choose a tender hen that was born that year, and fry it after primary processing. The dish looks like a gourd, hence the name. The production of cucurbit chicken is divided into three processes: boiling, steaming and frying. The most praised thing is that chopsticks can be separated at the touch, and the food is extremely mellow and delicious.

The color is golden red, the skin is crisp and tender, the fragrance is rotten and the taste is mellow, and the chopsticks are boneless. It is rich in saturated fatty acids needed by protein and human body. In 1998, the gourd chicken produced by Xi 'an Restaurant was awarded the "Jinding Award" at the first national food quality product selection meeting.

2

Chicken rice sea cucumber

Chicken rice sea cucumber is a Han cuisine in Shaanxi. After cooking with white sea cucumber, the sauce is thickened with sea cucumber and chicken rice. Flavor features: beautiful shape, good color and taste, soft, tender and smooth, and strong flavor.

Stichopus japonicus is soft and waxy, with strong flavor, bright red color and rich nutrition. It is a hot dish, and it is often used as the first dish of a high-class banquet.

Brown sea cucumber decorated with white chicken rice and red ham rice, such as Hongmei Aoxue, has the functions of tonifying kidney, replenishing essence, nourishing blood and moistening dryness. Chicken rice sea cucumber is delicious and attractive, and its taste is refreshing. Sea cucumber is soft, glutinous, fragrant, smooth and not greasy, which makes people covet.

3

Braised Tremella with Lycium barbarum

Both Lycium barbarum and Tremella are famous medicines and table treasures in the treasure house of Chinese medicine. "Braised Tremella with Lycium barbarum" is a famous dish of Han nationality with Shaanxi flavor.

It is said that Zhang Liang, one of the "three outstanding men" who assisted Liu Bang in developing Han Dynasty and destroying Chu, used to stew tremella for food during his seclusion, implying innocence. At the end of Sui Dynasty and the beginning of Tang Dynasty, Fang Xuanling and Du Ruhui helped Li Shimin to overthrow the rule of Sui Dynasty, unify the whole country and be loyal to the Tang Dynasty.

People add Lycium barbarum, which is red as blood, to the white tremella, meaning "innocence" and "sincerity" * * *, which creates a red and white soup "Braised Tremella with Lycium barbarum".

4

Tricholoma persicae is crispy and crispy

Tricholoma persicae is crispy and crispy, also known as crispy and crispy in Qin flavor. It is a famous traditional flavor banquet soup in Guanzhong area, and it is also one of the top soup dishes at official banquets.

Tricholoma persicae is crispy and looks like blossoming plum blossoms, red and white, crisp and delicious. It is rich in vitamins and minerals.

Shaanxi-style dishes are "crispy and crispy" and adopt the method of boiling water to clean them. Yun Shuangcui originated from the prosperous Tang Dynasty and was named "cuan Shuangcheng", which was originally an allusion to Zuo Cheng Zhou Xing, the senior minister of Wu Zetian, and Cheng Laijun, the imperial adviser.

5

Fish in milk soup pot

Fish in milk soup pot is an ancient dish of Han nationality with a long history in Chang 'an, Shaanxi Province. The milk soup is salty and fresh, and has a unique taste. This dish has a history of more than 13 years. Since Li Xian in Tang Zhongzong, ministers have paid homage to the officials and made an example of offering food to the son of heaven, which is called "a barbecue".

It means "diving into the dragon gate" and has a bright future. When Wei Juyuan's official worshiped Shang Shuling's left servant, there was "milk-brewed fish" in the food list. Milk soup pot fish evolved from milk-brewed fish.

6

Fermented Nostoc flagelliforme

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 City, and businessmen in the city followed suit and all ate Nostoc flagelliforme in order to "get rich".

Until the Republic of China, the first course at the banquet of businessmen was devoted to brewing money to send vegetables. This dish is made from Nostoc flagelliforme and chicken breast. Cut into discs shaped like ancient coins, so it is called "money". This vegetable soup is clear to the bottom, tender, crisp, soft and delicious.

7

Three-skin silk

Three-skin silk is a famous dish of the Han nationality in Shaanxi Province. It started in the Tang Dynasty, and was originally named as peeling leopard skin. It tastes tough, fresh and crisp, refreshing and delicious. It is a delicious food with wine flavor, with chicken skin or chicken leg meat, cooked pork skin and jellyfish skin as the main ingredients.

"Three-skin silk" is a summer-time dish. It is crisp, crisp and refreshing, and it is also a delicious food to accompany wine.

8

Crystal Lotus Cake

Crystal Lotus Cake is a characteristic Han snack in Shaanxi. It is one of the direct inheritance dishes of Shaanxi official cuisine, and it is also a traditional famous dish of Shaanxi cuisine.

Lotus root is used as the main material and flour is used to make dough, and then the dough is wrapped with raw board oil particles and walnut kernels to make crystal stuffing, and then fried. The dish is golden in color, crispy in skin and stuffed with cotton, and the soup is transparent, sweet and palatable.

9

Braised shredded squid

Braised shredded squid is one of the representative dishes of Shaanxi cuisine, one of the top ten famous dishes in Xi 'an, and also the signature dish of Xi 'an restaurant.

Braised shredded squid was originally a famous Han flavor dish in Sanyuan County, Shaanxi Province. It was created to commemorate Wen Chun, the minister of the Ministry of Industry during the Wanli period of the Ming Dynasty, and has a history of 5 to 6 years.

This dish later entered the ancient capital of Xi 'an, and became one of the famous masterpieces of Sanqin, making it famous at home and abroad. This dish is Xi 'an cuisine, and it tastes delicious.

1

Warm-mixed shredded waist

Warm-mixed shredded waist is a famous Han snack in Xi 'an, Shaanxi Province, which evolved from the shredded sheepskin in the Tang Dynasty. It is named because it is made of pork kidney and other auxiliary materials, seasonings and warm mixing.

It is one of the masterpieces of high-grade dishes cooked with low-grade ingredients. Due to meticulous knife work and exquisite cooking methods, the dishes made are crispy and tender, and the aromas of ginger, garlic and pepper complement each other, with a strong, mellow taste and a refreshing taste.

source: network.