Huimin Street is on the edge of Xi 'an Drum Tower, and the northern end of the street is a thick wall. Its mottled arches and large city bricks always remind people of the boldness and chivalry of eating meat and drinking wine in a big bowl. Someone once said that as long as you have been to Huimin Street, you won't regret Xi 'an's snacks.
Huimin street is not long, about 500 meters, and there are authentic Huimin restaurants on both sides. In front of most shops, you can always see several young men wearing Hui white hats kebabs. The smell of barbecue is enough to make your mouth water, and then you decide to go in and have a good meal.
Select high-quality beef (sheep) meat and beef (sheep) bones, and add spices such as pepper, star anise, tsaoko and cinnamon, and put them in a pot to cook until the soup is crispy and sticky. Bake the dough into buns with high-quality water and break it into small pieces. Put the thick soup into a wok, add appropriate amount of water to boil, add the chopped cooked beef (sheep) meat and appropriate amount of wet vermicelli to cook slightly, then pour the chopped steamed bread, add seasoning and cook for 1-2 minutes, and pour the cooked sheep oil into a bowl. Serve with sugar garlic, Chili sauce, sesame oil, coriander and so on. There are three traditional methods, one is called "dry soaking". By boiling, the soup is completely put into the steamed bun. This kind of steamed stuffed bun is tough, sticky and slippery; The second kind is "mouth soup", the steamed stuffed bun cooked is crisp and smooth, and a soup is left in the bowl after eating; The third is "Water Besieged City". Boil steamed buns with wide soup, with soup around the bowl and steamed buns in the middle. The soup is fragrant and smooth.
Features: the broth is thick, mellow and delicious, sticky and refreshing. Drinking a small bowl of soup after eating will make you feel more fragrant and have a long aftertaste. It is a food with high protein, high fat, high carbohydrate and high energy. You can eat it all year round, especially in winter.
Originated in the Tang Dynasty, it is specially brewed with high-quality glutinous rice, pure fermented, with jade-like color, mellow wine taste, sweet and sour taste, and has the effects of stopping drinking, promoting fluid production, promoting blood circulation, invigorating spleen, appetizing, moistening skin, nourishing lung and nourishing. It can be drunk both hot and cold, and it is an excellent drink suitable for all ages. In Du Fu's poems, "A hundred poems of Li Bai fighting for wine, a hundred people sleeping in peace" refers to this kind of wine.
After many difficulties and obstacles, Tang Priest returned to Chang 'an from India and devoted himself to translating the scriptures. In recognition of Tang Xuanzang's indomitable perseverance and meticulous spirit, Li Zhi, Tang Gaozong, ordered the chef to make a "thousand-layer oil cake" to reward Tang Xuanzang when he translated thousands of volumes. This kind of cake became popular in Chang 'an. After the experience passed down from generation to generation. This cake is famous for its distinct layers, golden color, crisp but not broken, and beautiful oil and fragrance, and is known as "the first point in Western Qin Dynasty".
Also known as "stuffing skin", it evolved from the cold water surface of the Tang Dynasty. Its dough is famous for its excellent selection of materials, rigorous technology and exquisite seasoning. It has the characteristics of "white, thin, light, soft, thick and fragrant", sour, spicy, refreshing and fresh, and is suitable for summer consumption. Today, it is an important food in Kansai Prefecture.
Lintong specialty "Huojing Persimmon" is made of special powder as skin, cinnamon, rose, peach kernel, white sugar, crystal sugar and shredded green pork, and the above-mentioned sheep fat is stirred as stuffing, and baked in a whole pot with charcoal fire. Golden on the surface, soft and sweet in the mouth, it is a seasonal delicacy in autumn and winter every year. According to legend, after Li Zicheng Uprising in the late Ming Dynasty and Xi 'an established Dashun regime, he immediately led the rebels into Beijing. When there was famine and lack of food, farmers branded fire crystal persimmon and flour in Lintong into cakes and gave them to the rebels as food rations. Later, farmers baked persimmon every year to commemorate Li Zicheng, the king of Zhuang. After years of processing and improvement, persimmon became the unique flavor of An.
It is a flavor food in Hanzhong, which is refined from fine flour. Add seasonings such as soy sauce, vinegar, monosodium glutamate and pepper to the noodle soup, scoop in noodles and pour lard. Its characteristics are sour, spicy and fragrant. The real Shaanxi dialect is called "biangbiang noodles". It is very authentic Qin flavor (spicy), and it is very enjoyable to eat!
A kind of food shaped like a small fish and a tadpole is a famous snack in Xi, and it is also an ideal food for summer vacation. Its flavor characteristics are smooth and tender, fragrant with chopped green onion, high quality and low price. Lamian Noodles: The traditional pasta snacks in Guanzhong area have a history of more than 300 years. The main raw materials are white flour, eggs, spinach, carrots and condiments. When making, mix the flour with salt water, cover it with a wet cloth and let it stand for more than 65,438+0 hours, then adjust it to a soft degree and roll it into thick and wide noodles. Then hold both ends in your hand and tear them into thin and complete pieces. Cook in boiling water pot, take out, add seasoning and Chili powder, and stir with hot oil. Characterized by harmonious color, smooth and flexible, elegant and fragrant.
Xi 'an is one of the biggest and loudest snacks. Jia San's dumplings are shaped like pomegranates, which have the characteristics of Xi 'an and are full of good wishes for people. The cooking technology of steamed stuffed bun is exquisite, with Qinchuan beef as stuffing and bone marrow with soup. The skin is as thin as paper, crystal clear, the stuffing is tender and contains soup, and the seasoning is fragrant. Steamed quickly in a small fire cage, served hot, served with eight-treasure porridge or black rice soup, and wrapped all the delicious food, which was delicious and delicious.
In Xi 'an, old Jia Fan has almost become synonymous with bacon. Bacon originated in the Warring States period and was called "cold meat" at that time. After being passed down and evolved from generation to generation, it became today's Qin-flavored bacon. Bacon has a history of nearly a hundred years, which was initiated by hawker Fan. Because of its fine selection of materials, complete seasoning, large firepower and long-term stew, its color is rosy, soft and mellow, and it remains unchanged for a long time. Consumers have the praise that "fat meat is not greasy after eating, lean meat is full of oil and no residue, and the meat is rotten and toothless, leaving fragrance for a long time after eating". In recent years, the strict implementation of operating procedures in the production process has increased the proportion and flavor of lean meat, making it more fragrant and deeply loved by consumers. Eat it with freshly baked Baiji steamed buns, which are fragrant and crisp, with endless aftertaste.