Xi diet culture

There are many flavor foods in Xi 'an, whose original place of origin is not in Xi 'an, but now people in Xi 'an can eat them at any time, thanks to the market economy. There is an antique food street in Xi 'an, which is famous at home and abroad.

The food street deals in egg cakes in Tongguan, fat rolls in Huayin, steamed buns in Weinan, beef tongue scones in Dali, elbows with handles and fuzzy dates, mutton steamed buns in Hancheng, braised elbows in Pucheng, white water cakes, ball steamed buns in Fuping, crisp dumplings and lotus root starch in Zhouzhi. Not to mention Xi 'an's own prestigious Eight Scenery Banquet, Meat Chicken, Qizipo Laotongjia preserved mutton, beef and mutton paomo, Huang Gui persimmon cake, Ciba, seafood gourd head, Fan Ji preserved meat and so on.

Almost every kind of food is a story.

Outsiders were surprised to see "Guo Kui" in Xi 'an. Guo Kui looks like a chrysanthemum, with a diameter of 8 inches and a thickness of 6 points. Although I can't name it, everyone knows it's pie. Look at its shape, think about its shape, everyone feels unfamiliar. In fact, this is a kind of worry. The best Ganzhou Guokui is made of special flour and slowly baked with wheat straw, so it has little moisture, layered meat and is crisp and delicious. Ganzhou, located on the Shaanxi-Gansu Avenue, used to be the only place for officials, businessmen and the army. Even in hot weather, the pot helmet did not go bad, and it was the best food for travelers, so it quickly became famous. How did Guo Kui come into being? Originally, from 624 to 705 AD, when the dry tombs were built for Li Zhi and Wu Zetian in Tang Gaozong, because of the huge project and the large number of migrant workers, it was difficult to cook, and the soldiers of the army used helmets to cook steamed buns, hence the name Guo Kun. After several improvements, it has the taste of today.

Xi people are proud of Guo Kun, and stories emerge one after another. It is said that Xi 'an had a "head" during the Cultural Revolution. After leaving Beijing, his mother took Guo Kui's steamed buns to see her son. The health care doctor frowned when he saw Guo Kui, and said, "Old lady, you can't eat this thing!" " "The old lady asked her why she couldn't eat. The doctor said that the chief would not digest the cake as thick as this brick! The old lady was angry and said, "My baby ate such a big food. Why can't she digest now? "You call him to me!" When the chief came, he saw Guo Kun at a glance. Before calling Ma Li, he broke off a piece and stuffed it into his mouth. The doctor was frightened and said that the chief would vomit soon, which would lead to a political accident. The chief said, "What do you know!"

Sihanouk only liked two things when he went to Shaanxi: the soft one was Lintong Huojing persimmon, and the hard one was xi 'an Guokui steamed buns!

Let's talk about steamed buns. Stone buns are the most unforgettable. Your thoughts travel through just visiting, through the Qing, Ming, Yuan, Song and Tang Dynasties, and all the way back to the Stone Age. At that time, clans didn't use iron, knives were "stone knives" (now Suining County, Jiangsu Province still calls kitchen knives "stone knives"), axes were "stone axes", and what about pots? No. There is only "pottery" in the container. Later, the Lai people found that the stone in the fire was very hot, so they put the food they hunted on the stone and roasted it before eating. These stones are now placed in the showcase of Xi 'an Banpo Museum.

The concrete methods of making steamed buns with stone seeds are: using refined white flour, adding oil and salt (sugar), and some adding fresh pepper leaves to make steamed buns. Select small and smooth little goose egg bluestone, wash it with clear water, dry it, coat it with vegetable oil, put it in a deep pot, heat it on the fire, stir it with a spoon constantly, and then put it on a bun, flatten it, heat it on medium fire and burn it. Baked stone buns are crispy and delicious, nutritious, easy to carry and durable. Stone steamed stuffed bun has a long history, which is made of the ancient "burnt millet" (put the millet on the burnt stone and cook the burnt millet. After a long period of evolution, stone was called "Shi Yan cake" in the Tang Dynasty, and it became a common food among the people during the Yuanhe period in Tang Xianzong. In the Qing Dynasty, with the Qin officials patrolling the south of the Yangtze River, steamed buns spread to Jinling. Yuan Mei called steamed bread "natural cake" in Suiyuan Food List, and described the method of making natural cake by Zhang family in Jingyang.

There is an anecdote about Huang Gui persimmon cake about Li Chuangwang. According to legend, Li Zicheng was king in Ann, and then led his army to Beijing. In the year of famine, Lintong people baked persimmon with local fire crystal persimmon mixed flour for soldiers to eat on the road. Because this kind of cake was hungry, the officers and men of the rebel army were full of energy after eating it, and it didn't take long to capture Beijing.

Qizipo old boys preserved mutton is ruddy in color, delicious in flavor, crisp in meat, salty and delicious. Is its fame related to Empress Dowager Cixi?

1900, Eight-Nation Alliance captured Beijing, and Cixi fled to xi 'an with Emperor Guangxu. Once, she took the imperial chariot and passed the Xijiezikou Bridge. It was a steep slope and the car was going uphill. Cixi smelled a strong fragrance and asked what was so fragrant? At that time, the governor of Shaanxi replied that there was a beef and mutton dealer cooking meat, and the owner's surname was Tong, called Lao Tong's home. Hearing this, the queen mother ordered the car to stop and sent someone to buy it, which was greatly appreciated. In order to please Cixi, the princes and ministers hung the golden signboard of "Stop Slope" written by Xing Tingwei, the teacher of Zhao Fuqiao, the minister of the Ministry of War. Now this signboard is still in this shop.

Hulutou is the traditional flavor of Xi. According to legend, Sun Simiao, a famous doctor in Tang Dynasty, came to a small shop in Chang 'an to eat "miscellaneous cakes". He found it fishy and greasy, and he didn't know it was wrong until he asked the shopkeeper. With rich experience, he told the shopkeeper how to cook sausage belly, and left him a medicine gourd for the shopkeeper to season. According to the method taught by Sun Simiao, the shopkeeper processed the intestines and stomach through 12 processes, then poured out spices such as pepper, fragrant incense, Shangyuan and cinnamon from the gourd and cooked them in the soup, making the mixed cake fragrant, fresh, fragrant, smooth, tender, fat but not greasy, and especially delicious. Today's Xi 'an "seafood gourd head" is developed on the basis of the "gourd head" in the Tang Dynasty, and the raw materials are adjusted to add sea cucumber, squid and chicken.