Xi'an, formerly known as Chang'an, Jingzhou, and Haoguo, is the capital of Shaanxi province.With a history of civilization spanning 7,000 years, a history of urban construction of 3,100 years, and a history of governing of 1,100 years, it is a birthplace of Chinese civilization and Chinese nation, and the starting point of the Silk Road.

CharacteristicsStreet foodIncluding biang biang noodles with oil,DumplingsBanquets,Cold noodles,Beef,LambStewed lamb, old child's lamb, old child's lamb,Flatbread,Meat pie, stewed meat, gourd head, honeyDatesSteamed bunsCakes, stone bun, stir-fried dough, layeredBread, oilfried bread, stewed meat.

Layered oil bread

Introduction

Layered oil bread is a characteristic snack of the Han people in Shaanxi.With a golden and vibrant color, distinct layers, crispy and not crumbly, oily but not greasy, fragrant and delicious.It is said that layered oil bread was made by the layered bread in the Tang Dynasty, continuously improved by chefs over the years.It is made by baking, mixing flour, making bread, and frying.The method is:

To make layered oil bread, use

White flour, vegetable oil, and a small amount of alkali, pepper, salt, etc. as ingredients.It is made by baking, mixing flour, making bread, and frying.When baking, the ratio of oil to flour is 1:3. After heating the oil, pour it into the appropriateFlourand knead it repeatedly, stirring it into a dough, then add warm water to knead it into a dough, stretch it into a long strip, coat it with oil, and then separate it into small dough balls, and then coat them with oil and roll them into long strips about 3 inches.When making bread, press and spread the above strips flat, add oil and salt, and then pull the dough and roll it into a thin piece about 2 inches wide and 1 foot 2 inches long, while pulling and rolling, layer by layer, and finally roll it into a spiral.When frying, put the finished small buns in the pot, with even heat.After three minutes, lift the pot lid and flip the buns to bake until the color is uniform and the surface is golden brown.Stewed meat pieIntroduction

Stewed meat pie is a type of meat pie in Xi'an, originating in the ancient city of Xi'an, with a history of 2,000 years. The name also comes from ancient Chinese, which is "meat is put into the pie".

Stewed meat pie is made with stewed meat and white guji pie.

Stewed meat pie combines stewed meat and white guji pie, enhancing each other's flavors to the fullest.The meat is fragrant and crispy, with a long-lasting taste.Stewed meat pie has a long history, has been famous in China and abroad, and is loved by people.The long history of stewed meat pie has earned it a good reputation.Stewed meat pie and related food have been favored by several generations of customers, with an immeasurable number of consumers.History and CultureMeat pie, as the name suggests, comes from ancient Chinese, and is a phrase with a subject that means "meat is placed in the pie".

When foreigners first hear about meat pie, they think it's a grammatical error. How can meat be put into pie?

This is related to ancient Chinese. Meat pie actually means "meat is put into the pie".Ordinary people don't need to use fancy language. Because Xi'an people are straightforward and concise, they omit the word "in" and say it directly.So,just like eating noodles, there are fast and slow ways. The world-renowned lamb soup pie, when eating, cannot be rushed. When cooking, it is the opportunity to chat with friends.The requirements for the pie are to cut it as small as possible. This is to make the five flavors enter the pie.Some lamb soup pie restaurants have already used meat pie machines.The key to making good "mo" is to cut it into small pieces. It's important to use a knife to cut the dough, otherwise the soup and seasonings can't be properly absorbed. When eating, don't stir it with chopsticks, otherwise the aroma will be lost, and it will also be difficult to keep it warm. The traditional way of eating involves picking up small pieces and eating them one by one, similar to "eating a small piece at a time".Green onion, garlic sugar and chili sauce can enhance the flavor and add aroma. Some visitors from other places said that they had been eating beef and lamb for half their lives, but this was the first time they had experienced such a rich flavor.People used to call "meat pie" "pie meat". The dialect sounds like "no meat pie," so what do you do if there's no meat?So, they called it "meat pie," and the sound is much better.

Instructions

The "wang jiu" meat pie is a famous snack in ancient city, although there are many places in Xi'an that sell "wang jiu" meat pie, but the most authentic one is "Fan Ji Wang Jiu" on "Fu Lou Street South, Bamboo Fence Road East".When talking about "wang jiu" meat pie, first talk about the dough for "wang jiu" meat pie, the dough for "wang jiu" meat pie is called "white ji mo," which is a type of baked bread. In Xi'an, it is also called "baked bread".However, it is different from the general baked bread. First, the dough must be good.Second, the dough must be softer than the dough used for general baked bread.Third, the method of baking the dough is slightly different.The dough for general baked bread is in the shape of a pie, while the dough for "white ji mo" is in the shape of a bowl. When baking the dough in the bowl shape, the bowl bottom is placed face down, which makes the baked bread have a very beautiful color.The finished "white ji mo" is about 110mm in diameter, with a white edge of about 15mm with no color, and a 3mm colored line inside the white edge, which forms a very neat circle. The circle has patterns formed by the color, which is very beautiful.The "white ji mo" that comes out of the oven is not only the skin is fragrant and crispy, but the inside is soft and delicious. Looking at its shape and pattern, it looks like a Han Dynasty's "wada"."White ji mo" does not have any other color, it is as pure as jade."White ji mo" has the right amount of color, which is like "brown jade".

Lamb soup

introduction

Lamb soup, also known as beef and lamb soup.Ancient name:LambSoup", a delicious delicacy of the Northwest Han nationality, especially famous in Xi'an, Shaanxi Province, the "lamb soup". The famous Song Dynasty poet Su Shi wrote:"In the north, there is a bear and a lamb, in Qin, there is only a lamb soup"It is carefully cooked, with rich flavors, tender meat, rich soup, not greasy, nutritious, fragrant, appealing, and the aftertaste is endless.Because it is warm and filling, it is a favorite of the people in Xi'an and the Northwest, and also attracts visitors to taste.Beef and lamb soup has become the "representative" of Shaanxi cuisine.Culture and history

"Mo" is a local food in Xi'an, according to legend, when the emperor Zhao Kuangyin of the Song Dynasty was in trouble, he came to Chang'an in winter, and was very hungry and thirsty, he only had a piece of bread, but the bread was cold and hard, it was difficult to eat, so he went to a small shop on the street that sold

lamb soup, the owner saw his situation and gave him a bowl of hot lamb soup.Zhao Kuangyin broke the bread and put it in the soup to eat, he felt very comfortable and refreshed, and had a lot of energy, so he set off.After becoming emperor, he tasted all the delicious foods in the world, and always remembered the lamb soup, so he ordered the kitchen to make it. After more than 100 chefs tried, they finally made the lamb soup, which is the same as the lamb soup we eat today.It is said that Emperor Zhao liked it very much, so he made it every day, and the chef became a "marquis," which is probably the first person in the world to be promoted because of promoting the development of the food culture. However, it is difficult to verify, but if we can confirm it, then China will have another earliest one.Instructions

The cooking of beef and lamb soup is different from the general cooking methods, and the cooking techniques are very strict.

The process of baking the dough, cooking the meat, and cutting the meat must be done skillfully.The " " (crispy and fragrant) is a type of dough that is used with meat.Before eating, the customer must break the " " into small pieces.The smaller the pieces, the better, because this allows the flavors to be absorbed by the dough.The pieces should be as small as possible.Some lamb soup restaurants have already used dough machines.After breaking the dough into pieces, the chef then cooks it.The art of cooking noodles involves determining the soup based on the noodles, using appropriate seasonings, cooking quickly over high heat, and adding the soup at the right time to achieve the effect of the original soup being absorbed by the noodles, and the noodles being fragrant.

Sausage noodles

Introduction

Sausage noodles are a traditional dish of the Han people in the northwest.Noodles, which are most popular in places like the Shaanxi Guanzhong Plain and the Gansu Longdong region.It is also a famous snack in Wufe.Sausage noodles have a long history in Shaanxi, and the most authentic ones are from Qishan County, Baishui City, Shaanxi.Sausage noodles are famous for their thin, chewy, smooth, fried, and flavorful characteristics.

History and Culture

Derived from the "Long Life Noodles" of the Tang Dynasty.Sausage noodles evolved and developed from the "Long Life Noodles" in the Tang Dynasty.As mentioned in "Yijue Lou's Records": "During the Tang Dynasty, many people ate steamed buns on their birthdays, which were the (shou mian) for celebrating birthdays, and were also known as "Long Life Noodles".Li Yu's poem from the Tang Dynasty says: "I am a guest at someone's table, and I eat a steamed bun."Noodlessimilar foods were called "steamed buns" during the Tang Dynasty."The "steamed buns" mentioned by Liu Shi:are the "Long Life Noodles"."They were a popular dish for entertaining guests during the Tang Dynasty.Legend has it that Su Dongpo, when he was serving in Shaanxi, particularly liked to eat this kind of noodles, and he wrote a poem praising them: "I want to return the steamed buns to the guest, but I am afraid of writing the wrong name."Regarding the "Long Life Noodles", it is said that they were changed to "Sausage Noodles" because...There is a story: In the very early days, the people of Qishan married a beautiful, intelligent, hardworking, and clever wife.The new wife, on the second day of arriving at her mother-in-law's house, made noodles for the whole family, and everyone praised the noodles for being smooth, delicious, and chewy.Later, her younger brother passed the imperial examination, and his friends came to visit, so the younger brother asked his wife to cook the best noodles for his friends. Everyone ate and praised the noodles.From then on, the "wife's noodles" became famous.Because these "wife's noodles" must be served with sausage.Therefore, people also called them "Sausage Noodles".According to historical records, sausage meat appeared during the Northern Song Dynasty. There were shops that specifically processed and sold sausage meat.However, whether "Sausage Noodles" already existed at that time is still unknown."By the Ming Dynasty, Gao Lian wrote "Sausage Meat Noodles Method" in "Eight Notes of Life," so we can confidently say that "Sausage Noodles" at least existed before Gao Lian wrote this book.Sausage noodles are a popular snack in Shaanxi.In addition to the customs related to "Long Life Noodles" in the Tang Dynasty, such as eating it during birthdays,Sausage noodles are also used to treat guests at weddings, funerals, and festivals.In the old days, in rural Shaanxi, a new wife would have a grand dough-making ceremony on the second day of arriving at her mother-in-law's house. The new wife would make dough in front of the guests, demonstrating her skills.If the new wife's dough-making skills were excellent, the dough would be evenly thin and thick, cut into long and thin strands, and would not break when cooked, and the new wife would be praised by everyone.How to make noodlesThe noodles should be made by hand, and the dough should be thin and smooth, chewy, and have the right texture.Making the sausage starts with cutting the pork into thin slices, then frying it in hot oil until cooked, and adding ginger, salt, noodles, chili noodles, and vinegar.The tofu, yellow flowers, and wood ears should be cooked separately, then cut into small pieces.The cooked noodles, vegetables, and meat are mixed together, then beaten eggs to make egg skin, which is cut into small pieces.Finally, the garlic sprouts are added to the bowl.To eat, first cook the noodles and put them in a bowl, then add the vegetables, meat, and garlic sprouts.Golden thread towersIntroductionCharacteristics: Named for its unique shape of golden thread twisting and layering, creating a tower-like appearance.It is soft, chewy, with fine strands, and doesn't feel greasy.Main ingredients: Top-quality flour, pork lard.Brief introduction: Golden thread towers are a famous snack in Shaanxi.Named for its unique shape of golden thread twisting and layering, creating a tower-like appearance.This snack originated in the Tang Dynasty.It uses ingredients such as flour and pork lard, and is made by steaming.How to make it: 1. Mix flour and water to form a soft dough, and let it rest.2. Mix pork lard, five-spice powder, and salt.At least, this book was published before Gao Lian wrote it.

Shou Zi Mian (Sausage Noodles) is a very expensive dish in Shaanxi.Besides continuing the customs of the Tang Dynasty, such as eating "Long Life Noodles" on birthdays,every time there is a wedding, funeral, or festival, people would use it to treat guests.In the old days, in rural Shaanxi, there was a custom: on the second day of a new bride arriving at her husband's home, she would have a grand noodle-making ceremony in front of the guests, where she would demonstrate her noodle-making skills.If the bride can make noodles with a uniform thickness and cut them into long, thin strands that don't break when cooked, she would be praised by everyone.The noodles should be hand-made and meet the standards of thin, narrow, tough, smooth, and appropriately soft noodles.

To make the sauce, first cut the pork into thin slices and cook in hot oil, then add ginger, salt, seasoning, chili noodles, and vinegar.

Then, stir-fry everything until cooked.Prepare the other ingredients: tofu, green vegetables, and wood ear mushrooms.Cook the vegetables separately.Then, beat the eggs and cut them into small, rectangular pieces.Chop the garlic sprouts.To eat, first cook the noodles and place them in a bowl.Add the cooked vegetables, then pour in the sauce and top with the garlic sprouts.Golden Thread Noodle TowerIntroductionCharacteristics: This dish is named for its golden, braided appearance and layered, tower-like structure.It has a soft, fluffy texture, fine, braided strands, and is not greasy.Main Ingredients: High-quality flour and pork lard.Brief Introduction: Golden Thread Noodle Tower is a Shaanxi local snack, named for its golden, braided appearance and layered, tower-like structure.This snack originated in the Tang Dynasty.It was originally made by using flour and pork lard, and then steamed.The making process: 1. Mix flour and water to form a soft dough and let it rest.2. Mix pork lard with five-spice powder and salt to make a paste.Spread the egg skin, cut into small, rectangular pieces, and add chopped green onions.Green onionsPrepare the base.When eating, first cook and drain the noodles into a bowl, add the base, then pour in the soup, and add the sauce and green onions.

Golden thread oil tower

Introduction

Features: Named for its appearance of golden threads coiled and layered, resembling a tower.Tender and soft texture, with many fine threads and a light, non-greasy oil.Main ingredients: High-quality flour, pork lard.Brief introduction: The Golden Thread Oil Tower is a local specialty from Shaanxi.Local snackNamed for its appearance of golden threads coiled and layered, resembling a tower.This snack was first created during the Tang Dynasty.Using ingredients such as flour and pork lard, it is made by steaming.SteamingProcess

Method: 1. Mix flour with water to form a soft dough and let it rest.

2. Mix pork lard, five-spice powder, andsaltthoroughly to make a lard paste.Mix well and form into a sheet.3. Roll the dough into a square, spread with oil, roll into a 3mm thick sheet, cut into thin strips, and use your hands to pull and twist into a circular tower shape, forming a dough tower.4. After making the dough, roll out two thin sheets, place one on a steamer basket, and place the dough tower on top, cover with the other sheet and steam.5. When taking out the steamer, remove the dough sheets, combine two dough towers, gently pat and shake to make them fluffy, and put them into a bowl.Serve with garlic sauce.

Jia San soup dumplings

Introduction

Jia San is a famous person in Xi'an.When you come to Xi'an, you should visit Jia San, and taste his skillful and wonderful cuisine.When you find Jia San, you have found a real snack.There are many snacks in Xi'an, such as "Jia San soup dumplings".Dumplingsis one of the most famous snacks in Xi'an.

Characteristics:

Jia San soup dumplings are made with carefully selected ingredients and complex processes, which makes them have a unique "authentic flavor". Their characteristics are "authentic and exquisite, thin skin, tender and juicy filling, and fragrant sauce".

The way to eat Jia San soup dumplings also has its own characteristics: First, the time, eating the freshly steamed dumplings is the best way to taste their flavor;Second, the method, use chopsticks to pick up the dumpling and lift it gently, while shaking it, so that the bottom of the dumpling gradually separates from the steamer basket, then use a spoon to hold the dumpling and bite it, then blow it, wait for it to cool slightly, suck out the soup, and taste its fragrance, and finally;Put the dumpling in a sauce bowl, dip it in a small amount of sauce, and taste it carefully. The filling is smooth, the soup is rich, and the skin is elastic.If you also add eight-treasure riceporridgeorblack riceporridge, then you will have a different taste.

"Jia San soup dumplings" are famous in Shaanxi, and known throughout the country. One of the three famous foods in Xi'an is "dumpling banquet, beef and lamb soup, and Jia San soup dumplings".There are sayings such as "count Jia San dumplings" and "the first pot in the old city" and "the most famous people gather".

Characteristics: Fragrant meat, soft skin, translucent shape, rich and authentic soup, and not greasy.

History and Culture

Jia San was a Hui Muslim. Most Hui Muslims in Xi'an are merchants and financiers.At the same time, Hui Muslims in Xi'an have a long history of hard work and dedication, and love for education.Jia San relied on his excellent ethnic traditions and the spirit of dedication passed down by generations, and after three years of establishment, five years of foundation, ten years of exploration, and twenty years of continuous innovation, he created a series of delicious foods named "Jia San" and with "soup dumplings".The value and significance of "Jia San soup dumplings" are not limited to filling the gaps in Xi'an's culinary scene. They contain many things to think about.

Method

Production method: Three fresh dumplings.

Main ingredients: Flour, meat, and seasonings.

Brief introduction: Jia San soup dumplings use carefully selected ingredients and exquisite craftsmanship.It uses fine flour to make the dough, and uses ribs as filling. It is made with fresh bone marrow soup. The filling is also made with ten kinds of high-quality seasonings.The dumplings are fragrant, tender, translucent, with rich soup, and not greasy.

ChopsticksMeat pie

Introduction

According to legend, in the years of the Tang Dynasty, the people were grateful for the return of Xuanzang from the West, and they brought various foods to the ancient city of Chang'an (now Xi'an) to commemorate Xuanzang. Later, one of the palace chefs brought this food to the palace and carefully improved it, which became a unique palace dish.SnackOver time, this unique palace dish was also passed down to the people, and became known as "Ten-Layer Meat Pie". After thousands of years, it has been passed down to this day.Now, Beijing people almost everyone knows "Palace Fragrant Crispy Beef Pie".In fact, it is the "Ten-Layer Meat Pie".Method

Production method: 1. Mix 500 grams of flour with alkaline water, then add water to form a soft dough and knead it. Add the remaining flour and oil, and make a crispy dough.

2. Knead the dough into strips and pull out small pieces, then roll the small pieces into strips, apply a layer of oil, and fold them back.3. Chop the meat finely and mix with chopped green onions, salt, and pepper.4. Press the meat into a sheet, roll it out, and place it on the dough.5. Wrap the filling in the dough, and apply a layer of crispy dough on one end. Use your right hand to lift one end of the dough, press and roll, and then twist into a spiral shape, and press it into a pie.5. Put the pie into theovenand bake for 25 minutes until it is golden brown on both sides.Spicy dumplingsIntroduction

Spicy dumplings are a snack from Hu County. They look oily, but are not greasy when eaten. They are delicious and fragrant.

This is a very special type of soup dumpling. Unlike lamb soup dumplings, the meat in the soup dumplings is not cooked, and the lamb soup dumplings are half cooked. They use pot stickers.

Spicy dumplings have a bright color, fragrant, and rich soup.It is very spicy.Spicy dumplings are a popular snack in Hu County.There is a saying that "Spicy dumplings, soup noodles, and spicy dumplings are the best" in Hu County and Zhouzhi area.

People in Hu County often use spicy dumplings as a treat. They are also very knowledgeable about the soup in the spicy dumplings.If the soup is thick, it means the host is generous.If the soup is thin, it means the host is not generous.Outsiders coming to Hu County also like to try spicy dumplings."Too far"hot pot

Introduction

"Xi'an dumpling banquet" is a famous Chinese food, and the last dish "Too far hot pot" further elevates the dumpling banquet.

Characteristics:Now, the "Too far hot pot" is cooked by a waitress.While cooking, she tells interesting stories.Every guest who eats a certain number of pearl dumplings will receive a blessing: eating one, has a smooth journey;two, has double happiness;three, has promotion;four, has double harvest;five, has five full harvests;six, has six six luck;seven, has seven stars;

eight, has eight immortals crossing the sea;nine, has ultimate success;

ten, has ten perfection.

If you don't eat one, you will receive a blessing: enjoy life, be healthy, and welcome you again.

So foreign guests all have fun.

Dumpling banquet is famous in Xi'an.According to legend, in the years of the Tang Dynasty, when the people were grateful for the return of Xuanzang from the West, they brought various foods to the ancient city of Chang'an (now Xi'an) to commemorate Xuanzang. Later, one of the palace chefs brought this food to the palace and carefully improved it, which became a unique palace dish.Each guest who tries an unequal number of pearl dumplings will receive a congratulatory blessing: one, for good luck; two, for double happiness; three, for promotion; four, for prosperity; five, for a bountiful harvest; six, for complete fortune; seven, for a bright star; eight, for the Eight Immortals crossing the sea; nine, for the highest level; and ten, for perfection.If a guest does not try any, they will receive a blessing of carefree happiness and longevity, and are welcomed to return.As a result, both De Fa Chang Dumpling Restaurant and Jiaoling Lu Dumpling Restaurant became famous.The history and culture of dumplings.According to legend, during the reign of Empress Cixi and Emperor Guangxu, after Empress Cixi watched a Qin Opera, she felt hungry and ordered the imperial chef to prepare a meal she had never tasted before.Seven, called "Seven Stars Shining";Eight, called "Eight Immortals Crossing the Sea";Nine, called "Highest and Supreme";Ten, called "Perfect and Beautiful Ten";If you don't eat one, you will receive a phrase of "Unworried, Healthy, and Long-Lived, Welcome to Come Again".At this point, both Chinese and foreign guests were very happy.The "De Fa Chang" and "Liberation Road Dumpling Hall" dumpling feasts are renowned.

Historical and Cultural Significance

It is said that Empress Cixi and Emperor Guangxu sought refuge in Xi'an during the turmoil. One night, after watching a Qin Opera, Empress Cixi felt hungry and ordered the imperial chef to prepare a new dish that she had never tasted before.The chef was well aware of the Empress's preferences, so he carefully prepared the dish usingchickenmeat, forming small, pearl-sized dumplings, and simmering them in a pot ofchicken broth.Boil first.He served three, six, or nine dumplings per bowl, which delighted the Empress, who didn't understand. The chef chuckled and said, "It's about taking three, six, nine, and moving upwards," which pleased the Empress.

Stir-fried vegetables

Introduction

Shaanxi's Eight Wonders, including stir-fried vegetables, which involve dipping dough, mixing with vegetables, and adding dried noodles. Stir-fried vegetables are very popular in Shaanxi, and are often served with dishes like Guishan hand-pulled noodles, Fenxiang tofu, and the popular lamb soup from Xi'an. Stir-fried vegetables are also known as "oil-fried vegetables," and are made by grinding peppers and mixing them withpeanutssesame seeds, and other spices. Then, hot oil is poured over the mixture, followed by a splash of vinegar, resulting in a fragrant and flavorful dish.Nutritional Value:

Traditional Chinese Medicine

1. Prevention of Cardiovascular Disease

Stir-fried vegetables have a beneficial effect on blood circulation and strengthening blood vessels, which can help prevent hardening of the arteries and cardiovascular diseases.Good stir-fried vegetables have a vibrant color and a spicy flavor, while poor quality ones are dull and have a weak aroma.Instructions:

Ingredients:

8 cloves of star anise

170g Sichuan peppercorns

220g ginger slices

150g dried ginger50g licorice root

100g dried jujube100g cinnamonWhite pepper100gFennel

50g meat floss

50g dried shrimp

25g clove

Preparation:1. Grind all the spices into a fine powder, making sure it's very fine, as this will enhance the aroma of the finished stir-fried vegetables.

2. Take a quantity of Sichuan pepper powder (adjust the amount according to your preference).3. Mix the spices with the ground spices and place them in a heat-resistant container.

4. Press the oil from high-quality sunflower seeds. Do not use peanut oil, sesame oil, or soybean oil.

5. Heat the oil to 180 degrees Celsius. Allow it to cool for 3 minutes (safety tip: be careful not to burn yourself).6. Pour the oil over the Sichuan pepper powder, and the aroma will be released.7. After the oil has cooled, add a splash of vinegar and stir.

8. The stir-fried vegetables are ready!