Tongguan Chinese hamburger is a snack which originated from Tongguan, Shaanxi, China, and is also called Laotongguan Chinese hamburger. Its biggest feature is to match sliced duck soup, steamed bread is dry, crisp, crisp and fragrant, and the meat is fat but not greasy. It is said that the history of Tongguan Chinese hamburger can be traced back to the Tang Dynasty, and it is known as "Chinese hamburger" and "Oriental sandwich".

2. Baoji handmade noodles

Handmade noodles are a unique traditional snack in Guanzhong area of Shaanxi Province, especially in Baoji area of Xifu. Baoji Qishan Handmade Noodles 20 1 1 was recognized as a famous Chinese snack. Handmade noodles evolved from the cold noodles of the Tang Dynasty. It has the characteristics of somersault, softness, cool fragrance and sour and spicy, and is one of the representatives of snacks in Guanzhong, western Fujian and Shaanxi.

Step 3 cook steamed bread

Three fresh boiled steamed bread is a unique traditional food in Shaanxi, which was gradually shaped on the basis of pot meat and boiled steamed bread in Song Dynasty. Spread to modern times, it was very popular in Xi 'an in 1950s and 1960s.

The reason is that it tastes good, and because there was too little meat at that time, people thought eating three freshly cooked buns at a time was the same as Chinese New Year.

The raw materials of Sanxian steamed buns are big balls, well-developed crispy skin and barbecue. When cooking steamed buns, add bone soup and some vegetables such as Chinese cabbage and green vegetables, which are mellow and delicious. Diners break buns first, because buns are only seven ripe, so they are bigger than mutton buns and smaller than gourd heads. Then the chef cooks steamed buns with broth, garlic sprouts, etc. A bowl of successful three-fresh boiled steamed buns served on the table looks like "meatballs are yellow, meat slices are red, and skin and milk". If you add a little oil, it will be brighter and more moist.

4. Scorpion noodles

Noodles with minced meat are Han snacks in Shaanxi. They are thin, hard, light, fragrant, sour, spicy and fragrant, and they are flexible and smooth to eat. The characteristics of minced meat noodles are that the noodles are slender, uniform in thickness, fresh and fragrant, and the noodle soup is oily red, fresh and fragrant, and not greasy.

5.biangbiang surface

Biang biáng noodle is a traditional flavor noodle in Guanzhong area of Shaanxi Province, which is named after the sound of biang and biang during the production process. It is made of flour ground from Guanzhong wheat, hand-pulled into wide noodles, supplemented by seasonings such as soy sauce, vinegar, monosodium glutamate and pepper, and drenched with hot vegetable oil. The practice of Biang biang noodles can be adjusted according to personal tastes and preferences. Usually the main ingredients are flour, tomatoes, carrots, tofu, hind leg meat, potatoes and so on. The ingredients are oil pepper, soy sauce, salt, spiced powder, fine sugar, yeast, bean sprouts, vegetables and so on.