Is anyone from Xi? I want to travel to Xi 'an.

Tangniu mutton is a unique and famous snack in Xi 'an Anfangbang. Xi 'an Laosunjia Restaurant has been open since 1898, and has a history of one hundred years.

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 delicious soup of cattle and sheep to Song Wudi, and Emperor Wu was made an official history, and later he was promoted to Doctor Guanglu, a famous scholar. There is also a funny legend that Zhao Kuangyin, the emperor of the Song Dynasty, was trapped in Chang 'an before he proclaimed himself emperor and lived a life of starvation all day. One day, he came to a shop where beef and mutton were being cooked. The shopkeeper felt sorry for him, so he let him break up his dry steamed buns, then poured him a spoonful of hot soup and cooked it thoroughly on the fire. Zhao Kuangyin wolfed down his food and thought it was the best food in the world. Later, Zhao Kuangyin put on a yellow robe and became an emperor. One day, he passed by Chang 'an, and he still remembered the steamed buns of beef and mutton he had eaten here in those years. Wu specially found this store to eat beef and mutton bread in soup, which was still delicious, even better than delicacies, and rewarded the shopkeeper of this store. Once the story of the emperor eating steamed buns spread, beef and mutton became a famous snack on Chang 'an Avenue. Su Dongpo, a great writer in the Northern Song Dynasty, once wrote a poem of praise, "There is bear wax in the dragon's stomach, and Qin only cooks mutton soup."

2. Huang Guinong wine

Shaanxi cuisine is well known and loved by more and more tourists because of its rich historical allusions and cultural interests. Eating and drinking at a banquet are inseparable, so Huang Gui thick wine, the most famous wine in Shaanxi, is also very popular. Today, from big hotels to neighborhood snack bars, steaming thick wine is sold everywhere, so that many old people and children in Ann can tell several legends about Yang Guifei and thick wine to foreign guests.

Huang Gui thick wine is a sweet wine made of glutinous rice and Xiaoqu, named after its fragrant Huang Gui. This wine is like jade liquid, sweet and mellow, with a long aftertaste. It is said that its history can be traced back to the "Lao Mo" of the Zhou Dynasty. According to research, our ancestors had been drinking this kind of rice wine before the invention of distilled liquor, especially in the Tang Dynasty. "Li Bai wrote hundreds of poems about fighting wine, went to sleep in Chang 'an Restaurant, and the son of heaven didn't get on the boat, calling himself Brewmaster. "Du Fu's' fighting for wine' here refers to strong wine, and the murals of Tang tombs unearthed in recent years can also be used as evidence: in the tomb of the Wei family unearthed in Nanliwang Village, Chang 'an County in 1992, there is a picture of the courtyard banquet of the host family, in which two girls pour wine on both sides. Some archaeologists pointed out that the wine in this painting was pressed out from the side, just like the scene described in Li Bai's poem that "a gust of wind brought willow cotton, which made the shop sweet, and Wu Ji pressed the wine to persuade customers to taste". The key is the word "squeezing", that is, manually separating the wine juice from the distiller's grains. Today, this scene can still be seen in some "time-honored" hotels in Xi.

3. buckwheat noodles

There is a place called Jiaochang Gate in the northwest of Xi 'an City Wall. As the name implies, it is probably the place where the Eight Banners and green camp perform martial arts. I haven't seen the word "door", but for a long time, the word "teaching field door" appeared in Xi 'an people's mouths, often followed by another word "Lehe".

Because it is made of buckwheat noodles, the more fixed name is buckwheat noodles. According to some people's research, this kind of food already existed in the Yuan Dynasty. According to the section of Wang Zhen's "Agricultural Books Buckwheat" in the Yuan Dynasty: "Many counties behind the mountains in the north are ground into noodles or made into soup cakes, and the water leaks." "He Lou" and "Lehe" are similar in pronunciation in Putonghua and Shaanxi dialect, perhaps the latter is the transliteration of the former.

4. Tangyuan

Jia San is a celebrity in Xi. When you come to Xi 'an, you must taste Mr. Jia San's thorough halal beauty skills anyway. Find Jia San, and you will find a real snack. There are many snacks in Xi, and "Jia San Guan Tang Bao Zi" is one of the biggest snacks in Xi, and it is also the snack with the highest brand awareness.

5.Shaanxi cold rice noodles

There are many kinds of cold rice noodles in Shaanxi, with different practices and characteristics, and they taste different when mixed. Here are just a few.

Cold rice noodles with sesame sauce is a typical halal way to eat. The method is relatively simple. Mix the flour into paste, put it in a special metal rice noodle basket with cold rice noodles, shake the radish with cold rice noodles to spread the flour evenly at the bottom of the basket, and then steam it in a boiling water pot. When eating, cut the dough into strips half a centimeter wide. The auxiliary material is generally shredded cucumber, with salt, vinegar, sauce, sesame sauce and Chili oil.

Qin Zhen cold rice noodles are made of rice flour, which is also called Qin Zhen rice skin because it is produced in Qin Zhen, Huxian County. When making, the rice flour is mixed into paste, spread into a multi-layer steamer and steamed over high fire. When eating, use a large straw cutter with a length of nearly one meter and a width of more than 20 centimeters to make filaments, add vegetables, small bean sprouts and other accessories, and add seasonings. The good taste is all in Chili oil, and the prepared cold noodles are all red and spicy.

Hanzhong cold rice noodles are named after being produced in Hanzhong area. Because when processing, rice is ground into rice flour slurry with small stone mill and water, it is also called water mill cold rice noodles. When making, the ground rice flour slurry is laid flat on a steamer and steamed. Add seasonings, mainly garlic juice and Chili oil, and the taste is sour and spicy.

Qishan handmade noodles are the best in Qishan county. When making, wheat flour is washed to remove gluten, starch is rolled into pancakes, and steamed in a steamer. The prepare cold rice noodles are soft and sticky. The seasoning is mainly grain vinegar and Chili oil brewed locally in Qishan, supplemented by washed gluten, which is evenly mixed in a small iron pot. The main characteristics of its taste are sour, spicy and fragrant.

Gluten cold rice noodles are mainly produced in Guanzhong area. When processing, the gluten is washed out first, the starch is made into paste, and then it is steamed in a metal cold noodle basket. When making, steamed gluten blocks and seasonal vegetables are added, and seasonings include vinegar, sauce, garlic juice, monosodium glutamate, salt, Chili oil and sesame oil. It tastes unique. In addition to the above, Shaanxi also has Fufeng brand noodles, cold noodles with konjac in Hanzhong, cold noodles with black rice, cold noodles with mung beans in northern Shaanxi and so on.

6. Soak oil cakes

Features: milky white in color and thick in epidermis, such as veils and cicadas.

Main raw materials: instant noodles, cinnamon, sugar, peach kernel, roses, big oil.

Brief introduction: Bubble oil cake is made of instant noodles with water, big oil, yellow cinnamon, white sugar stuffing and other raw materials. The production method is unique and exquisite. Its main characteristics are milky white, loose epidermis, like gauze and cicada wings. It can be said that it is ingenious and deeply favored by people.

7. Qishan noodles

Shaanxi noodles with minced meat have a long history and are very famous in Qing Dynasty. It is famous for being thin, soft, shiny, fried, thin, prosperous, sour, spicy and fragrant. It is made of refined white flour, pork, day lily, eggs, fungus, tofu, garlic sprouts and other raw materials and various seasonings. Its basic production technology is: noodles should be rolled by hand, and meet the standards of fine noodles, smooth tendons and moderate hardness. To make minced meat, pork is sliced and fried in a hot oil pan. At the same time, add ginger, salt, seasoning noodles, spicy noodles and mature vinegar, and stir-fry thoroughly. Stir-fry tofu, day lily and fungus, spread eggs into egg skins, cut them into prismatic pieces, and add garlic sprouts to make kimchi. When eating, first cook the noodles and put them in a bowl, then pour the soup and put sauerkraut and pickles on it.