What are the fun places in Shaanxi? Is there anything delicious? Thank you, God, please help me.

1. Mutton and mutton steamed buns. Beef and mutton steamed buns are a famous snack with unique characteristics of Xi'an Fangbang. Legend has it that beef and mutton soup evolved from the ancient "beef and mutton soup" in the 11th century BC. During the Western Zhou Dynasty, "ox and sheep soup" was listed as a "ritual meal" for kings and princes. According to the "Song Book", during the Southern and Northern Dynasties, Mao Xiuzhi presented the unique delicacy of beef and sheep soup to Emperor Wu of the Song Dynasty. Emperor Wu competed for the title of Taiguan Shi, and was later promoted to Minister Guanglu. There is also an interesting legend. Emperor Zhao Kuangyin of the Song Dynasty was trapped in Chang'an before he became emperor. He lived a life of starvation all day long. One day he came to a shop where beef and mutton were being cooked. Seeing his pity, the shopkeeper asked him to let him go. He broke the dry buns he had brought with him into pieces, poured a ladle of hot broth over him and put it on the fire to cook it thoroughly. Zhao Kuangyin devoured it and felt that it tasted the most delicious food in the world. Later, Zhao Kuangyin wore a yellow robe and became the emperor. One day, when passing by Chang'an, he still couldn't forget the beef and mutton steamed buns he had eaten here. He and the Minister of Civil and Military Affairs went to this restaurant to eat beef and mutton steamed buns. They still felt it was extremely delicious and superior to He tasted delicacies from mountains and seas and rewarded the shopkeeper of this shop. Once the story of the emperor eating steamed buns spread, beef and mutton steamed buns became a famous snack on Chang'an Street. Su Dongpo, a great writer in the Northern Song Dynasty, once wrote a hymn in praise of "Long's food has bear wax, and Qin's cooking only has yoghurt". 2. Huang Guichou Liquor Shaanxi’s flavored dishes are known and loved by more and more tourists because of their rich historical allusions and cultural interest. At banquets, people eat and drink regardless of family, so the most famous drink in Shaanxi, Huang Guichou wine, became very popular. Today, steaming thick wine is sold everywhere from big hotels to neighborhood snack shops, and even many old people and children in Xi'an can tell foreigners a few legends about Yang Guifei and thick wine. Huang Gui Chojiu is a sweet wine made from glutinous rice and Xiaoqu. It is named after its fragrant yellow osmanthus. This wine is like jade liquor, with a sweet and mellow aroma and a long aftertaste. It is said that its history can be traced back to the "醆醴" of the Zhou Dynasty. According to research, before the invention of distilled liquor, our ancestors had been drinking this kind of rice wine, especially in the Tang Dynasty. "The Immortal in Wine." The "doujiu" mentioned by Du Fu here refers to thick wine. This can also be proved by the Tang tomb murals unearthed in recent years: in the Wei family tomb unearthed in Nanliwang Village, Chang'an County in 1992, There is a picture of a banquet in the owner's courtyard, in which two girls serve wine from both sides. Some archaeological experts pointed out that the wine in this painting was pressed from the side, just like the scene described in Li Bai's poem "The wind blows the willow flowers and fills the shop with fragrance, Wu Ji presses wine to encourage guests to taste it." The key is the word "pressing", which is to use human power to separate the wine juice from the lees. This scene can still be seen in some "time-honored" restaurants in Xi'an today. 3. Buckwheat noodles There is a place in the northwest of Xi'an city wall called Jiaochang Gate. As the name suggests, it was probably the place where Eight Banners soldiers and Green Camp soldiers practiced martial arts. I have never seen "men" before, but for a long time, the three words "jiachangmen" have appeared in the mouths of Xi'an people, often followed by the other two words "饸饹". Because it is mostly made of buckwheat noodles, the more fixed name is buckwheat noodles. According to some textual research, this food already existed in the Yuan Dynasty. According to the section of "Buckwheat in the Book of Agriculture" written by Wang Zhen of the Yuan Dynasty, it is said that "behind the mountains in the north, various counties have many varieties, which are ground into noodles or made into soup cakes. "He leak" and "饸饹" are very similar in pronunciation in both Mandarin and Shaanxi accents. Perhaps the latter is a transliteration of the former. 4. Soup dumplings Jia San is a famous person in Xi’an. When you come to Xi'an, no matter what, you should taste Mr. Jia San's profoundly pure and beautiful skills. If you find Jia San, you have found a real snack. There are many snacks in Xi'an, and "Jia San Guan Tang Baozi" is one of the Xi'an snacks with the biggest name and the loudest brand name. 5. Shaanxi Liangpi There are many kinds of Shaanxi Liangpi, with different cooking methods, unique mixing characteristics and different tastes. Here are just a few. Sesame sauce cold skin is a typical halal way to eat. The method is relatively simple. Mix the flour into a paste, put it into a special metal Liangpi basket, shake the Liangpi diluo to spread the flour evenly on the bottom of the basket, and then put it into a pot of boiling water to steam and mature. When eating, cut the dough into half-centimeter-wide strips, usually add shredded cucumber, salt, vinegar, sauce, sesame paste, chili oil, etc. Qinzhen Liangpi is made from rice flour. Because it is produced in Qinzhen, Hu County, it is also called Qinzhen Liangpi.

When making, the rice flour is adjusted into a paste, spread flat in a multi-layer bamboo steamer, and steamed over high heat. When eating, use a large guillotine nearly one meter long and more than 20 centimeters wide to cut it into thin strips, add auxiliary ingredients such as green vegetables, bean sprouts, etc., and mix in seasonings. The good taste is all in the chili oil, and the prepared cold skin is all red. , spicy and fragrant. Hanzhong Liangpi is named after it is produced in Hanzhong area. Because during processing, a small stone mill is used to add water to grind the rice into rice flour slurry, which is also called water-milled cold skin. When making, the ground rice flour slurry is spread flat on a bamboo steamer and steamed. Add seasonings, mainly garlic juice and chili oil. The taste is sour and spicy with the aroma of garlic. Qishan rolled dough is the best made in Qishan County. When making it, wash the wheat flour to remove the gluten, roll the starch into pancakes, and steam them in a steamer. The cold skin is soft and sticky. The seasoning is mainly grain vinegar and chili oil brewed locally in Qishan, supplemented by washed gluten shreds. Mix it evenly in a small iron pot and serve it to guests. The main taste characteristics are sour, spicy and fragrant. Gluten Liangpi is mainly produced in the Guanzhong area. During processing, the gluten must be washed out first, and the starch must be mixed into a paste, which is then put into a metal Liangpi basket and steamed in a pot. When preparing, add steamed gluten cubes, seasonal vegetables, and condiments such as vinegar, sauce, garlic juice, MSG, salt, chili oil, sesame oil, etc. to create a unique flavor when eating. In addition to the above types, Shaanxi also has Fufeng's baked noodles, Hanzhong's konjac cold noodles, black rice cold noodles, northern Shaanxi's mung bean cold noodles, etc. 6. Bubble Oil Cake Features: Milky white color, puffy skin, as if made from light gauze or kneaded into cicada wings. Main raw materials: hot water noodles, yellow cinnamon, sugar, peach kernels, roses, oil. Brief introduction: Bubble oil cake is made of hot noodles, oil, yellow cinnamon, white sugar filling and other raw materials. The production method is unique and refined. Its main features are milky white color and swollen skin, as if made of light gauze and kneaded into cicada wings. It is a wonderful workmanship and is deeply favored by people. 7. Qishan Noodles Shaanxi’s Saozi noodles have a long history and were already famous in the Qing Dynasty. It is famous for being thin, gluteny, light, fried, thin, chewy, sour, spicy and fragrant. It is made with refined white flour, pork, day lily, eggs, fungus, tofu, garlic sprouts and other raw materials and a variety of condiments. The basic production process is: the noodles should be rolled out by hand, and should reach the standards of thin noodles, tough and smooth tendons, and moderate softness and hardness. To make saozi, first cut the pork into thin slices, stir-fry in a hot oil pan, add ginger, salt, seasoned noodles, spicy noodles and mature vinegar and stir-fry thoroughly. Stir-fry tofu, day lily, and fungus as the base dish, spread the eggs into egg skins, cut them into small prismatic slices, and add chopped garlic sprouts to make the vegetables. When eating, first boil the noodles and put them into a bowl, add the base vegetables, then pour the soup, add the sesame seeds and pickled vegetables. Qishan noodles require a wide soup, that is, more soup and less noodles, and highlight the hot and sour flavor. The so-called frying and boiling means that the noodles need to be hot enough to scald your mouth and there needs to be a lot of oil to reflect the characteristics of this noodle. Qishan noodles are a local specialty noodle that is high in carbohydrates and saturated fatty acids. Xi'an Yongming Qishan Noodle Restaurant, which enjoys a high reputation in the ancient city of Xi'an and even in Sanqin, is the largest Qishan Noodle restaurant in Xi'an. Yongming Qishan Noodles inherits the legacy of Xiqi's hometown for three thousand years, and uses modern technology to innovate the process, making Yongming Qishan Noodles "thin". The 15-character characteristics of "guangguang, fried and thin, sour and spicy, no soup, long aftertaste" are made from the five ends (roots, stems, leaves, flowers, algae) and five colors (red, Yellow, white, green, black) and cooked with dozens of precious seasonings, it has balanced nutritional components and extremely high nutritional value. It is really a low-priced popular nutritious fast food. 8. Calabash head Calabash head originated from the "fried white sausage" of the Song Dynasty and has been passed down to this day. The main ingredients are pig intestines, pig tripes and fat intestines, after removing the fishy smell, adding condiments and boiling them into soup, and then using the soup to cook steamed buns. Its soup is rich in flavor, fresh and delicious, and is a high-saturated fatty acid and high-cholesterol food. It has the characteristics of rich and mellow taste, fresh and smooth, fat but not greasy, suitable for all ages. Chunfa Steamed Bun Restaurant has newly added "Seafood Calabash Head", adding sea cucumber, squid, shredded chicken and other ingredients to make the taste more delicious. Pot fish in milk soup originated from the palace food "stuffed fish in milk soup" in the Tang Dynasty. It uses Yellow River carp as the main ingredient, stews chicken, duck, elbows and ribs into a white soup. After preparation, it is poured into a copper hot pot. When served, it is boiled with Xifeng wine, and the fish pieces are dipped in ginger and vinegar sauce. The fish meat is tender and the soup is delicious. Gourd head is a unique snack in Xi'an. It is similar to mutton steamed buns, that is, they are both steamed buns, but the main raw material is not mutton, but pig intestines. It is said that gourd head originated in the Tang Dynasty. Sun Simiao, a famous doctor, went to a small shop specializing in pig intestines in Chang'an to eat and felt that it smelled fishy and greasy. When he learned that the preparation method was not appropriate, he taught him the secret and left a medicinal gourd for the shop owner to season. Thanks to Sun Simiao, the medicinal gourd was hung high above the door. The "miscellaneous cake" was also renamed "gourd head".

9. Meat and buns. In Xi'an, Lao Fan's family has almost become synonymous with cured meat. Cured pork originated in the Warring States Period, when it was called "cold meat". After being passed down and evolved from generation to generation, it became today's Qin-style cured pork. Fan Ji Cured Pork has a history of nearly a hundred years and was created by a vendor named Fan. Due to its carefully selected ingredients, complete seasoning, high firepower, and long-term simmering, the color is ruddy, soft and mellow, and it remains unchanged for a long time. Eaters praise it as "the fat meat is not greasy after eating, the lean meat has no residue and the mouth is full of oil, the meat will rot without teeth, and the fragrance lingers for a long time after eating". In recent years, operating procedures have been strictly implemented in the production process, and the proportion of lean meat and aroma have been increased, making it richer and more fragrant, and it is very popular among eaters. It has been rated as provincial and municipal famous snacks many times. In 1989, it won praise for its unique flavor and won the "Golden Tripod Award" for high-quality products from the Ministry of Commerce. Eat it with freshly baked white buns, the buns will be fragrant and the meat will be crispy, leaving you with an endless aftertaste. 10. Dumpling Banquet Among the special snacks in Xi'an, the most famous one is "Dumpling Banquet". It is mainly a banquet composed of various kinds of dumplings, so it is called "Xi'an Dumplings". "Feast". Especially praised by Chinese and foreign tourists, there are hundreds of kinds of dumplings, with different fillings, kneaded into different shapes, exquisite and clear, steamed or boiled, delicious and beautiful, each one has an elegant name and legend , it’s really dazzling and full of praise. "Xi'an Dumpling Banquet" is divided into 5 high, medium and low grades, including "Hundred Flowers Banquet", "Peony Banquet", "Dragon and Phoenix Banquet", "Palace Banquet" and "Eight Treasures Banquet", with more than 180 kinds of colors, shapes and fragrances. The excellent dumplings are composed separately, which can be said to be "one dumpling in one style, one hundred dumplings in one hundred flavors".