1, beef and mutton paomo beef and mutton paomo is a unique and famous snack in Xi 'an Anfangbang. 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 named the official history by Emperor Wu of the Han Dynasty and later promoted to Dr. Guanglu, a senior minister. It is said that because Zhao Kuangyin, the Emperor of the Song Dynasty, likes to eat beef and mutton in paomo, the beef and mutton in paomo 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".
2. Noodles with minced meat Noodles with minced meat are traditional noodles of Han nationality in northwest China, which are most popular in Guanzhong Plain of Shaanxi Province and Longdong of Gansu Province. It is also a famous snack in Xifu (now Baoji City, Shaanxi Province). Shaanxi province has a long history of noodles with minced meat, especially Qishan noodles with minced meat in Qishan County, Baoji City. Qishan noodles with minced meat are famous for being thin, tough, shiny, fried, thin, sour, spicy and fragrant.
3, soba noodles, called "river leakage" in ancient times, because it is made of soba noodles, it is also called soba noodles. According to textual research, buckwheat noodles existed in the Yuan Dynasty. Wang Zhen, an agronomist in the Yuan Dynasty, recorded in "Agricultural Book Buckwheat": "There are many kinds of counties behind the mountains in the north, which are ground into noodles or made into soup cakes, and the Weihe River leaks." When eating, Lehe not only has a special flavor, but also is very beneficial to the body. Li Shizhen's Compendium of Materia Medica records: "Qiao Mai can reduce qi and moisten intestines, so it can refine stomach and stagnate intestines, and treat turbid stagnation, diarrhea, abdominal pain, upper qi and other diseases." Because buckwheat is cold, there is a saying in Hancheng: "Buckwheat noodles are cold and smooth, which cannot be separated from three kinds of good blending, namely spicy oil, garlic and mustard."
4. Shaanxi cold rice noodles There are many kinds of Shaanxi cold rice noodles, including sesame sauce cold rice noodles, Qin Zhen cold rice noodles, Hanzhong cold rice noodles, Qishan rolled noodles and gluten cold rice noodles. Different methods have their own characteristics and tastes, but mainly sour, spicy and fragrant.
5. scones have a long history and are named after steaming. Nan cake evolved from the special food of princes in the Western Zhou Dynasty more than 3,000 years ago. In Zhou Li Tianguan, there is a record of "eating bait powder for shame". Fennang is a cake steamed by adding bean paste stuffing (called bean dregs in ancient times) to glutinous rice flour, which tastes like beans. It was not until the Tang Dynasty that it developed into steamed dates and rice. Tang Shangshu ordered Zuo Fu to shoot Wei Juyuan's "Roast Tail Banquet" for Emperor Zhongzong, and the "Jinglongfeng Cake" came down in one continuous line with the present retort cakes. At that time, General Feng Yuxiang praised Xi 'an's glutinous rice cake as "the common people's swallowing dish". As breakfast, retort pouch can be seen everywhere in Xi 'an. It is fragrant with jujube, soft and glutinous, and can nourish and strengthen the body, tonify the middle energizer and replenish qi.
6. Chinese hamburger with gravy in Shaanxi has a long history. The "stains" in the "Eight Treasures of the Zhou Dynasty" mentioned in Zhou Li are bacon. There was "cold meat" in the Warring States period, and North Korea, located in the triangle of Qin, Jin and Henan, could also make it. After the reunification of the Qin Dynasty, the production skills spread to Chang 'an and passed down from generation to generation. The method of making "spicy meat" recorded by Jia Sixie in the Book of Qi Yaomin in the Northern Wei Dynasty is basically the same as the current method of making bacon, but the existing method is more particular. The practice of bacon and steamed buns is very particular. Bacon is ruddy in color, fragrant, soft and waxy in meat, and does not rot. It is said: "Fat meat is not greasy, and lean meat is full of oil and no residue. If you don't bite the meat, it will rot and stay fragrant for a long time after eating."
7, fish in the water fish in the water, Shaanxi snacks. The fish in the water is called fish, but it is not as cool as fish, but as cool as tadpoles. Shaanxi dialect is called "toad bone fight", which means little tadpole. There are generally two kinds of fish in the water: corn flour and ordinary white flour, which can be eaten hot or cold, and are very delicious.
8. Hulutou Hulutou originated from the "fried white sausage" in street food in the Song Dynasty. Because the pig's large intestine is thick in oil and looks like a gourd, it is called "gourd head". By the 1930s, cucurbit head had developed from meat to many varieties including seafood, and the materials of pork cucurbit head had also changed. For example, bones and chicken are added to the soup, which makes the soup more mellow and improves the quality, and becomes a flavor snack in autumn and winter.
9. Steamed mutton powder is steamed with flour mixed with meat. Steamed mutton powder is fragrant, fat but not greasy, crispy and delicious, which is suitable for all ages in Xian Yi. Steamed mutton powder is more suitable for Muslim producers. You can eat it alone or with steamed buns, especially in autumn and winter.
10, meatball hot soup meatball hot soup is mostly used for breakfast, in which there are many ingredients, rich nutrition, thick soup, delicious and spicy. This is an ordinary breakfast for Xi people who are hungry and eat pancakes.