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What is the most famous food in Shaanxi?
Hanzhong rice noodles, bean curd porridge, great noodles!
◆ Hulutou
Xi 'an's famous food, its eating method is similar to that of beef and mutton buns, which are all broken into pieces, but because this kind of cake is half-cooked, it should be broken up a little. Its main ingredient is pork fat sausage, which tastes mellow and delicious. also
It can be made into seafood, which is very delicious. Hulutou Paomo Restaurant, which happened in Menchun, Nanyuan, is the most famous.
◆ Beef and mutton paomo
In Shaanxi, the mention of beef and mutton buns is well known to all women and children. Locals regard it as a delicacy and can't get tired of eating it for a long time; Foreign tourists rushed to taste it to satisfy their appetite. After the founding of New China, especially since 1980s, it has been well received by international friends. Beef and mutton paomo has become the "general representative" of Shaanxi traditional snacks. Business outlets are all over Shaanxi urban and rural areas. The traditional beef and mutton bread in soup is the first in Xi 'an, the ancient city. Xi 'an's beef and mutton steamed buns are exquisite in craftsmanship, exquisite in cooking, well-cooked, thick in rotten soup, heavy in taste, tender and palatable, fat but not greasy, rich in nutrition, and have the function of dietotherapy and nourishing.
◆ Qishan noodles with minced meat
Qishan noodles with minced meat is a must for Shaanxi pasta and Xifu pasta. This kind of noodles is hand-rolled, with fine materials and delicious taste. It is famous in Sanqin, Northwest China and China. The characteristics of Qishan noodles with minced meat can be summarized into nine words: "Thin, tender, smooth, fried, thin, fragrant, sour, spicy and fragrant." "Fine, hard and light" refers to the quality of noodles; "Fry, thin and simmer" means that the temperature of the soup is higher, the noodles are steamed less, and the oil and meat are more; "Sour, spicy and fragrant" refers to the beauty of seasoning.
◆ Yulin tofu
Yulin tofu, which is well-known at home and abroad, is the first local dish in Yulin with the characteristics of tender, delicate, delicious, nutritious and low price. Tourists from afar are very interested in tasting Yulin tofu.
Yulin tofu has a long history. As early as the Ming Dynasty, the ancient city Yulin was one of the nine important towns on the Great Wall. With the expansion of the city, the number of soldiers and civilians is also increasing. However, due to the lack of non-staple food outside the Great Wall, residents use peach blossom water from Puhui Spring to make tofu. The food is tender, smooth and delicious, which is different from tofu in other places. It has gradually become one of the indispensable foods in the daily life of the military and civilians.
Yulin tofu can be eaten in a variety of ways, including braised tofu, fried tofu, fried tofu, steamed tofu and so on. In particular, fried bean curd is yellow in color, crispy in skin and tender in meat, and delicious in taste. It's really delicious, not greasy at the entrance, and never tired of eating for free. It is a top-grade tofu dish and a first-class famous dish for entertaining guests. "Tofu Banquet" is deeply loved by Chinese and foreign gourmets.
◆ Fill with incense.
Na Xiang is a unique traditional food in Yulin, with a long history, exquisite materials and unique production. Its origin can be traced back to 1000 years ago in the Tang Dynasty. Today, the materials and methods of "Yulin Na Xiang" are rooted in the "eliminating cakes" in the Tang Dynasty, but they have been improved and improved. Compared with other fried foods, it is unique in that it is made of wine and flour, and other raw materials such as cooked lard are added. After complicated and exquisite processing, it is made into a blank cake, which is first soaked in oil, then fried with high fire, and then sprinkled with white sugar.
The aroma is rich, the color is oily white, the aroma is soft and the wine is rich. For hundreds of years, it has been a traditional flavor food in Yulin area. It is not only a good place for local banquets and gifts to relatives and friends, but also exported to many places abroad.
◆ Dingbian mutton
Mutton is also called mutton. This kind of flavor snack is the specialty of Dingbian people, which is famous in ancient and modern times.
There are two ways to make mutton: one is steaming, that is, chopping mutton with meat and blood into one-inch square pieces, adding clear oil to the pot for 70-80% maturity, and adding pepper noodles, shredded ginger, garlic slices and shredded onion. Stir-fry, put the meat into the fire for about 10 minute, when the meat turns white, add the batter, and then put it in the pot for two or three minutes. 2. Stewing method: Put the meat in an oil pan cooked to 70-80% maturity and cook for 10 minutes or more. When the meat is white, add the batter and cook until the water in the meat disappears, then add warm water and salt, stew for about 1 hour, and add a little monosodium glutamate, shredded onion and coriander.
◆ Hand-grabbed mutton
Dingbian is close to Inner Mongolia. Influenced by Mongolian living customs, there is also the habit of eating mutton by hand. Grasping mutton by hand means cutting mutton into large pieces according to personal needs, marking it and stewing it in a pot. Everyone takes a large piece of meat marked as prime meat. Even if it is boiled, it is delicious, delicious.
◆ Xi An Su pancake
Xi 'an Crispy Cake, also known as Melaleuca Crispy Cake, is a traditional food of An Restaurant and an authentic business unit of Qin cuisine. With its golden color, distinct layers, crisp but not broken, oily but not greasy, crisp and palatable, it is deeply welcomed by Chinese and foreign guests. Known as "the first point of Western Qin Dynasty".
◆ Buckwheat Noodles Lehe
"buckwheat noodles are black, tough, refreshing and can entertain guests", which is a praise for buckwheat noodles, a traditional snack in Guanzhong area of Shaanxi Province. Buckwheat noodle Lehe is a kind of slender round noodle made of buckwheat noodles. You can eat it hot in winter and cold in summer. Unique flavor, has the effect of invigorating stomach and relieving summer heat. Xi 'an has many restaurants specializing in Helan and countless stalls. As far as its quality is concerned, Helan, the teaching field in the northwest corner of the mosque, is the most famous.
Lehe, a traditional flavor food in northern China, has a history of recent years and was also called "river leakage" in ancient times. In the Yuan Dynasty, Wang Zhen's "Agricultural Book Buckwheat" contained: "There are many counties behind the mountains in the north, and ... grinding them into noodles or making soup cakes is called river leakage." Buckwheat contains 60% to 70% starch, about 1 1% protein, 2% fat, iron, phosphorus, calcium, vitamin B and other substances, so it is a nutritious food. Buckwheat can also be used as medicine, which has the effects of digestion, antiperspirant and anti-inflammation.
◆ Lazhi meat
Bacon has a long history and is well known. Its color is ruddy, its smell is fragrant, its meat is soft and waxy, neither rotten nor rotten, it is rich and mellow, and it melts at the entrance. Known as "fat meat tastes non-greasy, and lean meat tastes oily and residue-free", it is unique to put bacon in Baiji steamed buns. Commonly known as bacon buns.
◆ Jia San Guan Tang jiaozi
The "Jia San Guan Tang Bao Zi", which is popular in the northwest and famous all over the country, is one of the famous Muslim snacks emerging in Xi after the reform and opening up. It is as economical and unique as Xi 'an's famous snack "Tang Niu Mutton" and is deeply loved by the masses.
Jia San's original soup-filling bag takes white flour as the skin, Qinchuan beef as the stuffing, Fengxiang Dahongpao pepper as the seasoning, and pure beef bone marrow soup as the juice. They are all steamed in small fire cages, with fine materials and exquisite craftsmanship. They have the characteristics of "skin as thin as paper, tender stuffing with soup and strong seasoning", and are called "three musts".
◆ jiaozi Feast
Jiaozi is the traditional food of the Chinese nation, and the dumpling feast in Xi 'an is a delicious food. You may not have eaten it yet, but you must go there often. It is a new banquet developed and perfected on the basis of studying and excavating the traditional jiaozi in China. Its material selection is exquisite, its technology is unique and its shape is vivid. One jiaozi, one plaid, one jiaozi blindly, one jiaozi and one type, known as "a unique skill in China". Since the establishment of 1984, there have been 108 varieties.
◆ Polygonum cuspidatum flower sugar
Polygonum cuspidatum has a history of about 200 years. According to legend, it was praised by Cixi. It looks like a chicken leg, with a layer of white sesame seeds in the golden skin and a honeycomb candy heart inside. It tastes delicious, and it is loose, sweet, crisp and fragrant after a long time. Unique flavor has become one of the traditional precious foods in Shaanxi Province.
◆ Fengxiang bacon donkey meat
Donkey meat has the functions of invigorating qi and blood and benefiting viscera. It is a nourishing and dietetic product for people who have been ill for many years, recovered from a long illness, lack of qi and blood, shortness of breath and anorexia. Therefore, there is a folk proverb "Dragon meat in the sky, donkey meat on the ground". Shaanxi Guanzhong is rich in the well-known "Guanzhong donkey". Fengxiang preserved donkey meat is refined from donkey leg meat. The color is rosy, the texture is delicate, crisp and delicious, and the five flavors are all available. Since the Xianfeng period of the Qing Dynasty, it has been welcomed by various places.
◆ Laotongjia preserved mutton
Xi An Lao Tong Jia preserved mutton has a history of more than 300 years. It is made of mutton with bones as raw material, supplemented by mirabilite, cinnamon, star anise, pepper, tsaoko, fennel and Qinghai salt, and refined by cured meat, cook the meat and braised pork. The color is rosy, the meat is crisp and rotten, the fat is distinct, the oil is not greasy, and the taste is delicious. For more than 300 years, it has been welcomed by people with its unique flavor.
◆ Crystal cake
Crystal cake is named after its transparent and shiny filling, just like crystal. As early as the Song Dynasty, it enjoyed a high reputation. Once as famous as bird's nest, tremella and even Jinhua ham. It is still a famous specialty in Shaanxi Province. Among them, Letian brand crystal cake produced in Weinan and Demao Palace produced in Xi 'an are the most famous. Beautiful appearance, oily but not greasy, with strong rose fragrance. It is an excellent gift for friends and relatives.
◆ Distilled cake
In Xi, people usually have sweet cakes made of glutinous rice and red dates as breakfast. It is characterized by rich jujube fragrance, soft and sweet, because jujube also has the effects of nourishing qi and blood, nourishing kidney and calming the nerves, and has high nutritional value. It is a nourishing food and is deeply loved by Xi people.
◆ Qin Zhen rice skin
In Xi, Qin Zhen rice skin is a kind of food suitable for all ages. There is no season, no rain or shine, and the cold rice noodle stand is always packed. When the dishes are mixed, appropriate vegetables (usually small bean sprouts or big bean sprouts), oil chili pepper, garlic paste, soy sauce, balsamic vinegar, sesame oil and monosodium glutamate are added to make them smooth, thin, soft and tender, and have a unique taste.
◆ Powder soup sheep blood
It is refined through three steps: blood preparation, seasoning preparation and bread soaking. Serve with vermicelli, coriander and other accessories. Sheep blood is tender, vermicelli is smooth and soft, spicy and fragrant. It is best to eat in cold winter. Moreover, because most of the seasonings used are traditional Chinese medicines that warm the middle warmer, strengthen the stomach and enlighten the senses, they are especially favored by elderly customers with weak stomach and intestines.
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