Shaanxi noodle flower making is popular in Guanzhong and Yan'an, Shaanxi, and farmers call it flower buns. There are wedding and birthday gift flower buns, funeral offering flower buns, baby full moon flower buns, festival decoration flower buns, etc. At the time of marriage, the ceremonial bun is tied into a pattern of "joy" or "flower" with a large comb teeth, and there are shou peach and "shou" flower buns for birthday, and funeral offerings have "turning head" flower buns and "lotus" flower buns. The circle of the child's full moon, a circle of one circle, like a blooming peony, wishes the child as beautiful as a flower. The festival decoration flower bun is used for the Spring Festival, Lantern Festival and other major festivals in the home, adding a joyful atmosphere, there are "fish buns" and "chicken buns", meaning "auspicious celebrations and more than enough". The noodles of the flower buns and the steamed buns are very exquisite, otherwise it is difficult to form or deform. Skilled people, with experience, estimate the molding of the flower bun out of the cage, leaving just the right room for making the noodles, and once successful.
The flower bun shape is lifelike, the image is cute, and it is decorated with bright food colors such as red, green and yellow, which is both a work of art for ornamentation and a noodle product for eating.
According to legend, Wang Yuanbao, a merchant in Chang'an, was fond of hair dishes, and every meal was a must. Later, Wang Yuanbao became a huge rich man in Chang'an, because of the harmony between "fat dish" and "fat cai", so in the old days, rich merchants and giants held wine banquets, and mostly used this dish of money hair dish as the first dish, symbolizing the prosperity of business and the prosperity of wealth. This dish is made with hair vegetables, chicken breast, egg yolk cake and so on. It is characterized by its resembrance of money, auspicious meaning, soft texture and beauty.
In the early years of the Western Han Dynasty, the "Four Hao" who avoided the chaos of the Qin Dynasty lived in seclusion in Shangshan, often picking bracken for food, and still healthy at the age of 100. Liu Bang, the ancestor of Han Gao, heard that the "Four Hao" were highly respected and resourceful, and asked them to go down the mountain to support the Han Room, but the four old men politely refused. Later, the crown prince Liu Ying listened to Zhang Liang's words and asked "Si Hao" to descend the mountain to Chang'an and inherit the throne. It is said that Si Haojin offered a dish made of bracken and pork steamed, which is today's "Shangzhi Meat". Because bracken is often eaten to prolong life, the effect is comparable to Ganoderma lucidum, and it is also produced in Shangshan, so it is called "Shangzhi". This dish is made by boiling, frying, steaming and other methods, and its characteristics are: meat baked skin, ruddy color, fat but not greasy, Shangzhi is fragrant, and the taste is thick and rotten.
Sweet and sour squid rolls this dish originally belonged to the Tang Dynasty court cuisine, and later introduced to the market. According to reports, Zhang Yizhi, The favorite minister of Tang Wu Zetian, is addicted to eating, and the squid dishes made in the imperial dining room are salty and umami, but he is ingenious and requires the imperial chef to make the squid dishes into sweet and sour, and to taste crisp and tender, and the shape is good. Although the imperial chefs Yin Tongjiang and Yin Tonghe brothers are exquisite in cooking and skilled, they are deeply confused because they have never cooked a sweet and sour squid dish. After searching for teachers and friends, repeatedly pondering and pondering, after several failures, finally made a sweet and sour "sweet and sour squid roll", which was praised by Zhang Yizhi. Descendants have been passed down from generation to generation, and their fame has not faded. This dish is made with squid with a special knife pattern, fried and cooked sauce. The dish is beautifully shaped, the squid is like a full grain of wheat neatly arranged in the plate, the taste is crisp and tender, the tendons are smooth and smooth, the sour and sweet are moderate, and the garlic aroma is pleasant.