Where can I find special snacks in Baoji?

1. Qishan Saozi Noodles: Started in the Zhou Dynasty, it is made with large meat "saozi" added with yellow flowers, fungus, tofu, kelp and fresh vegetables and vegetables, cooked in soup and poured into the noodles.

It can be said that they have gone through hardships: first they were boiled together with the bones in a huge iron pot with a blazing fire under it. After the meat was cooked, it was taken out, the bones were removed, the meat was minced and wrapped in gauze, and finally the meat was cooked. He must be "punished" in this way. After all kinds of hardships, the outstanding diced meat was finally "born".

It is indispensable in Baoji snacks. When you come to Baoji, you must have a bowl of the authentic Qishan Saozi Noodles. The Qishan noodle restaurants that can be found everywhere in urban and rural areas are of course a relief. If you want to eat authentic and authentic noodles, you have to make a special trip to the folk village. Traditional Qishan noodles have all the characteristics of "thin, stringy, light, fragrant, sour, spicy, fried, thin and strong", which will make you feel convinced after eating it and make your trip worthwhile.

2. Qishan Noodles: Qishan Noodles, formerly known as "Yu Jing Noodles", as the name suggests, is related to the emperor. According to legend, during the Kangxi period of the Qing Dynasty, Wang Tongjiang, a Qishan native, brought his hometown from the Imperial Palace in Beijing and taught his skills to his apprentices. Also known as " stuffed skin ", " wheat noodle skin " etc.

3. Potato stir-fry: The method of making taro stir-fry is to peel the potatoes and stew them in a pot, then put them into a wooden barrel-actually a hollow tree stump, and then A good worker—such as this bearded man—holds a mold hammer with a long handle and smashes half the money hard, then puts it into a bowl, sprinkles it with coriander, chili, sesame oil and salt, and brings it to you. Come. Your eyes are already wide-eyed when you look at it, and now your tongue is straight-up when you eat it – it’s so delicious. If you want another bowl, others will already be in line.

4. Chasu: The name is actually "Chasu" which comes from the outside and the inside (Cha is the Baoji dialect, which describes the crispy sound of the tea when it is eaten). When eating, drink fragrant tea. Taste the tea with a crispy texture and unique flavor. Therefore, "Chasu" is also called "Chasu". Subsequently, the production process improved, and now it is also possible to add fried eggs with chives or scrambled eggs with Chinese toon into the freshly brewed tea puffs, which makes the aroma more intense and delicious. Legend has it that during the Xianfeng period of the Qing Dynasty, a local named Tuwa started to make a snack, named tea cake, and gradually became famous. His tea cake had excellent color, aroma, taste and shape, and was known as "Tuwa". Tea cake". Hou Tuwa's craftsmanship was inherited by his apprentice Gencheng. In the 16th year of the Republic of China (1927), two local brothers, Lu Jincheng and Lu Ziqing, worshiped Gencheng as their teacher and learned how to make tea cake snacks. Since then, tea cake has been loved and praised by people as a famous local food.

It is made with white flour, lard oil, rapeseed oil and seasonings as raw materials. The noodles are mainly made of oil and fried in a flat pot. The main thing is to control the heat. The tea cake made is golden in color. Crispy on the outside, soft on the inside, oily but not greasy, crispy in the mouth and delicious, with layers of falling flowers making a different sound.

5. Longxian Horseshoe Cake: Also known as Honey Stuffing, it is named after its round shape resembling a horseshoe. The recipe and production method of Horseshoe Cake were learned by a local and skillful chef from the accompanying imperial chef. It came from ancient times and was later spread to the people. Main raw materials and production methods: refined powder, cooked oil, white honey, white sugar, etc. Use refined flour, water and a small amount of oil to knead it into a dough, then use the refined flour and an appropriate amount of oil to knead it into a crispy dough, roll it into a dough roll with the crispy dough, then process it into a horseshoe shape, and put it into a large oil pan for frying. Become.

The layers of water chestnut cake are as thin as paper, with good color, aroma, taste and shape. They are made with excellent ingredients and carefully made. The layers are soft and oily but not greasy. They are sweet and fragrant. They are crispy in the mouth and rich in nutrients. , and is famous for its ability to be stored.

6. Baoji Tofu Buns: The main raw materials for making: refined powder, steamed tofu, leeks, etc. Features: shaped like a palace lantern, folded like a flower, soft and gluten-like skin, tender and delicious filling. When eating, if you pour the prepared juice (vinegar, chili oil, soy sauce, etc. as ingredients) into the buns, the taste will be more delicious.

7. Buckwheat Noodles: Characteristics: Thin and tough strips, continuous strips when picked up, fragrant and sharp taste.

8. Qishan Guokui (roasted steamed buns): It has a long history and exquisite production technology. It is famous in Xifu for its "dry, crispy, white and fragrant".

Since the Tang and Song Dynasties, Qishan City has been full of post shops, and merchants have traveled east to west, north to south, and Qishan Guokui has been used as dry food for merchants to carry with them to other places. Since the Ming and Qing Dynasties, people selling pot helmets have been all over the county. Zhang Cong and Liu Youxue during the Guangxu period;

Qishan noodles: unique craftsmanship, thin and white noodles, durable to cook, fragrant and easy to eat, it is one of the famous local dishes in Qishan.

9. Fufeng baked dough: This is second only to rolled dough in the dough family. It is also delicious and tastes very strong. It is inconvenient for the elderly and their teeth are not good.

10. Steamed buns with bean curds: A snack in Fengxiang County that is very famous in Xifu.

11. Cured donkey meat: As the saying goes, "dragon meat in the sky, donkey meat on the ground." The best donkey meat in China is produced in Fengxiang, Baoji. When Cixi fled from Beijing to Xi'an, she ordered Fengxiang cured donkey meat.

12. Fufeng Deer and Lamb Steamed Bun: It is a unique flavor food in Fufeng County, Baoji. The bun is shaped like a garden, with a small vortex in the middle and a deer and lamb pattern printed inside. The whole bun is about 10cm in diameter, about an inch thick, and weighs about 2 taels. The steamed buns are crispy, dry and sweet, and they are durable and can generally be stored for 30 to 40 days.

13. Golden Thread Oil Tower: It is a famous Shaanxi snack in Baoji. It is named after its appearance with strands of gold threads coiled on top of each other and stacked towers. This snack was first created in the Tang Dynasty. It is made by using raw materials such as flour and lard, and then steaming them. Its characteristics are: soft and moist, multiple layers of fine silk, oily but not greasy, and shaped like gold thread.

My mouth watered when I said that, haha~ I plan to go to Baoji...

I wonder if I want to taste those special snacks?