The representative of the earth and China culture has the reputation of "Natural History Museum". 20 1 1 year, Xi successfully held the World Horticultural Exposition. The most basic and common pasta of Guanzhong people, except steamed buns, is probably "spicy noodles". There is a jingle about the name "biang biang noodles"-"A little bit flies into the sky, the Yellow River bends, the word is wide open, the word moves forward, twisting left and right, the east is long (Zhang) and the west is long, and the middle is king. Leave a hook next to the moon at the bottom of my heart and hang a hemp candy cart to visit Xianyang. " I have listened to this old man for many years. Because this word has many strokes, it can't be found in all dictionaries, and it is rarely seen in writing. Only after reading the jingle can you write this word.
Xi' an dumplings feast
Xi 'an's famous snack feast was successfully developed on the basis of excavating and studying China's Tang Dynasty and traditional jiaozi. The dumpling banquet is exquisite in material selection and unique in technology. The jiaozi made is vivid, with one jiaozi and one grid and one jiaozi, which is pleasing to the eye and memorable. The name of Xi 'an Dumpling Banquet is mainly because this banquet is made up of various jiaozi.
Qin Zhen cold rice noodles
Qin Zhen cold rice noodles have a history of more than 2,000 years. According to local legend in Qin Zhen, cold rice noodles began to exist during the Qin Shihuang period, which was a tribute to the imperial dynasty. China is the ancestor of all kinds of cold rice noodles. Made of rice flour, mainly produced in Qin Zhen, Huxian County, also known as Qin Zhen rice skin, the rice flour is made into paste, spread in multi-layer bamboo cages, steamed, and the cold noodles are tender, thin, soft and unique in flavor. When eating, use a large straw cutter nearly one meter long and more than 20 centimeters wide to shred, and add auxiliary vegetables, small bean sprouts and so on. , and add seasoning. The good taste is all in Chili oil, and the prepared cold noodles are all red, spicy and fragrant, which is very popular in Xi 'an.
Niu mutton and bread pieces in soup
Mutton bread in soup, cold rice noodles, Chinese hamburger
Beef and mutton bread in soup is a famous snack in Xi. Boil high-quality beef and mutton with seasoning in a pot and put the soup for later use. Cut the baked "tiger's back and chrysanthemum heart"-Tuotuo steamed bread into small pieces, add auxiliary materials and cook. Its characteristics are: the rotten meat soup is thick, mellow and delicious, and sticky. Drinking a small bowl of broth after eating will make you feel full of fragrance and have a long aftertaste. It's better to eat with a special stack of sugar and garlic. Legend has it that beef mutton soup evolved from the ancient beef mutton soup in 1 1 century BC. In the Western Zhou Dynasty, "beef and sheep soup" was listed as a "gift" for kings and princes. According to the Book of Song Dynasty, in the Northern and Southern Dynasties, Mao Xiu presented Song Wudi with delicious beef and sheep soup, which was made official by Emperor Wu and later promoted to Dr. Guanglu, a senior minister. There is also a funny legend that Zhao Kuangyin, the emperor of the Song Dynasty, was trapped in Chang 'an before he proclaimed himself emperor and lived a life of starvation all day. One day, he came to a shop where beef and mutton were being cooked. The shopkeeper felt sorry for him, so he let him break up his dry steamed buns, then poured him a spoonful of hot soup and cooked it thoroughly on the fire. Zhao Kuangyin wolfed down his food and thought it was the best food in the world. Later, Zhao Kuangyin put on a yellow robe and became an emperor. One day, he passed by Chang 'an, and he still remembered the steamed buns of beef and mutton he had eaten here in those years. Wu specially found this store to eat beef and mutton bread in soup, which was still delicious, even better than delicacies, and rewarded the shopkeeper of this store. Once the story of the emperor eating steamed buns spread, beef and mutton became a famous snack on Chang 'an Avenue. Su Dongpo, a great writer in the Northern Song Dynasty, once wrote a hymn that "the dragon has bear wax, and Qin only cooks mutton soup".
Laotongjia mutton breast
Famous snacks in Xi, Shaanxi. According to legend, Eight-Nation Alliance went to Beijing in 1900, and Empress Dowager Cixi fled to xi 'an with Emperor Guangxu to taste the preserved mutton in old boys, which was greatly appreciated. Xing Tingwei, the teacher of Zhao Fuqiao, the minister of the Ministry of War, wrote the word "Stop Slope" in calligraphy, made a plaque and hung it at the door. Since then, old boys's preserved mutton has been well-known and prospered for nearly a hundred years.
Guo kui
Guokui (English: Guo kui), also known as Guo kui, Guo kui steamed bun and dry steamed bun, is a traditional flavor pasta snack that urban and rural residents in Guanzhong area of Shaanxi Province like to eat. Guo Kui originated as a gift from grandma to grandson He, and later developed into a flavor convenience food. The whole helmet is round, with a diameter of about 10 foot, a thickness of 1 inch and a weight of 5 kg. Take wheat flour, press in straw and flour, and bake in a shallow pot with slow fire. Yellow appearance, white incision, crisp and palatable, and can be carried for a long time. There is a phrase in the jingle "Top Ten Monsters in Shaanxi" compiled by foreigners in the province that "steamed bread is like a pot cover", which means a pot helmet. There is a well-known Ganzhou Guo Kui in Guanzhong (according to legend, Wu Zetian sent troops to fight Ganzhou (Ganxian). In the battle, a soldier inadvertently put his face in his helmet and baked it with fire, then found it crispy and delicious, and then dispersed. The pot helmet is shaped like a pot cover, with thin and medium-thick edges and spoke-like patterns on the surface. It is hard, tough, crisp and delicious, and it is a good gift for relatives and friends. [7]
Rugamo; Chinese hamburger
The famous snacks in Shaanxi (and even in most parts of northwest China) originated in the Warring States period and were called "cold meat" at that time. In Xi 'an, old Jia Fan has almost become synonymous with bacon. Fan Ji Bacon was founded by Fan Fengxiang and his son on 1925, with a history of more than 70 years. 1989 participated in the "Golden Top Award" selection activity of the Ministry of Commerce and was rated as an excellent product. Bacon is a kind of sauced meat made in a pot, but it is crisp and rotten than ordinary sauced meat and tastes fresh and long. Because of the exquisite selection of materials, comprehensive seasoning and the use of soup stock, bacon is different and has obvious characteristics. People praised it as: "Fat meat is not greasy, and lean meat can't be full of oil." You don't have to bite your teeth to rot, and the fragrance will last for a long time after eating. "When eating, cut a small piece of bacon and put it in the freshly baked Baiji buns. At this time, the steamed bread is crispy and delicious, with endless aftertaste. Rich in protein and fat, eating with Baiji steamed buns can also increase the carbohydrate content. [7]
Gourd head
Hulutou is a flavor snack in Xi 'an. Similar to mutton buns, they are all steamed buns, but the main raw material is not mutton, but fat intestines. Its main components are pig's large intestine head, pig's belly head and fat intestine, which are made by removing fishy smell, adding seasoning to make soup, and then decocting with soup. Its soup is rich in flavor and delicious, and it is a food with high content of saturated fatty acids and cholesterol. Hulutou is said to have originated in the Tang Dynasty, formerly known as "Zagao". Sun Simiao, a famous doctor, went to a small shop in Chang 'an to eat pork intestines. He thought it was fishy and greasy. Knowing that the method was improper, he taught the trick and left the gourd to the shopkeeper to taste. In order to thank Sun Simiao, the shopkeeper hung the medicine gourd high at the door, and the "miscellaneous cake" was renamed as "gourd head".
Hot meatball soup
Meatball hot soup is a halal food in Xi 'an. Hui people in Xi 'an want to excel in the catering industry where Han people gather, so they can only work hard on seasonings, so they abandon the sour taste and use the salty taste more suitable for northwest people to set off the fragrance of mutton soup and beef soup.
Jujube retort pouch
There are four levels to make a glutinous rice cake: soaking rice, rice is glutinous rice, water is clear water, soaking for one day, soaking rice hearts, washing several times, removing foam and draining water. Two containers, first dates, then rice, one layer at a time, more than one layer, and finally capped with dates. Three fires work, the fire cooks for a long time, and the slow fire cooks until noon. Fourthly, adding water, namely adding warm water to the jujube rice in the retort to mix the jujube rice, and adding cold water into the cauldron from the air outlet to make the hot air generated in the cauldron rush into the retort. "
Lion's Head Meatballs
The main raw materials are: flour, lard, small oil (vegetable oil), salt, aniseed, pepper, onion and so on. The stone sesame seed cake is brown and bright in appearance, with convex concave edges, like an oval small golden basin. After biting, it has distinct layers, crisp outside and soft inside, salty and delicious, and durable storage. This kind of steamed bread is made of white flour, oil and salt (sugar) and some pepper leaves, and baked. It has the characteristics of crispy and salty taste, rich nutrition, easy digestion, convenient carrying and long shelf life. It is usually used to give gifts to relatives and friends, entertain guests, or as nutritious food for pregnant women and patients in rural areas of Guanzhong. Just a little! I hope it helps you.