Xi'an is one of the first batch of national historical and cultural cities announced by the State Council, and more than ten dynasties have built their capitals here in history, which is one of the four ancient capitals in the world, and one of the capitals with the largest number, the longest time and the greatest influence in The history of China. As an ancient city, Xi'an has more than 3,000 years of historical and cultural precipitation, and is the best tourist destination. There's so much fun here, and there's a lot to eat. Xi'an cuisine, you know how many, you have eaten several?
First, meat sandwich steamed buns
Meat sandwich steamed bun is one of the traditional specialties of Shaanxi Province, China. The name means "meat-filled bun".
In January 2016, the meat sandwich steamed bun was selected into the 5th batch of intangible cultural heritage list of Shaanxi Province.
In Shaanxi, there are "bacon meat sandwich buns" that use Bai Ji steamed buns, Baoji Xifu meat buns (vinegar is placed in the meat buns), Andongguan meat sandwich buns in Tongguan (unlike Bai Ji buns, the appearance of the buns is scorched yellow, the stripes are clear, the interior is layered, the cake body is swollen, the skin is crisp and tender, the fire gong arrives home, the temperature is hot when eating, and the Lao Tong Guan meat sandwich bun is hot and cold meat, the cake is crisp and fragrant, cool but not greasy). Meat sandwich steamed bun is a famous snack in Shaanxi.
Meat sandwich buns are actually a wonderful combination of two foods: bacon meat and white steamed buns. Meat sandwich steamed buns are combined with bacon meat and white ji buns into one, which complements each other and brings out their respective tastes to the extreme. The steamed meat is crispy, fat but not greasy, and the aftertaste is endless.
Bacon has a long history, famous in China, with white ji steamed buns, with the reputation of Chinese hamburgers, famous at home and abroad, deeply loved by people. Bacon meat sandwich bun is carefully prepared from more than 30 kinds of spices, due to the fine selection of ingredients, fire to home, coupled with the use of aged soup, so the bacon meat made is different, with rosy color, fragrant smell, soft meat, squat but not rotten, rich mellow, unique flavor.
2. Meatballs and peppery soup
Xi'an meatballs peppery soup is a local snack in Xi'an. The main ingredients are beef, cabbage, carrots, beans, potatoes, and the accessories are starch, pepper powder, five-spice powder, salt, cooking wine, chicken essence, beef soup pot, green onion and ginger, etc.
Meatball paste spicy soup, mostly used for breakfast, with flapjacks when eating, is both nutritious and hungry, and can be seen everywhere on the streets of Xi'an.
3. Cool skin
Xi'an Liangpi is a special snack in Xi'an, Shaanxi Province. There are probably three kinds of cool skins on the city of Xi'an: Qishan rolling dough, Hanzhong hot dough and Qinzhen rice noodles. Among them, Chishan rolling dough skin is the most popular.
Because the rolling dough skin is evolved from the Tang Dynasty cold noodles, its dough is well-selected, rigorous in process, exquisite in seasoning, known for "white, thin, light, soft, gluten, fragrant", cool and delicious, with the characteristics of tendon bucket, soft, cool, sour and spicy delicious, suitable for all seasons. In ancient times, rolling dough skin was the imperial food for the palace, so the People of Xifu also called rolling dough skin "Gokyo powder".
4. Spicy bean biangbiang noodles in oil
Biángbiáng mian (Hanyu Pinyin: Biángbiáng miàn, biang character is a ligature, can not be entered into the computer, often written instead of Biáng Biáng noodles, biángbiang noodles or 奤奤奤面, Biao Biao noodles) is a traditional Han Chinese pasta in the Guanzhong region of Shaanxi, because of the sound of biang, biang in the production process and got its name.
Flour made from Guanzhong wheat is made by hand, and the noodles are hand-pulled and thick, and the noodle soup is mixed with soy sauce, vinegar, monosodium glutamate, peppercorns and other condiments, and the noodles are fished in and drizzled with hot vegetable oil.
5. Lamb steamed buns
Lamb steamed bun, also known as lamb bubble, ancient "yokan soup", Guanzhong Han flavor of the delicious food, originated from Gushi Town, Weinan City, Shaanxi Province. It is finely cooked, the material is heavy and mellow, the meat is thick, fat but not greasy, rich in nutrients, full of aroma, tempting appetite, and the aftertaste is endless.
The famous poet Su Shi of the Northern Song Dynasty left a poem that reads, "Long cuisine has bear wax, and Qin cooking only sheep soup". Because it warms the stomach and is resistant to hunger, it is loved by the people of Shaanxi, and foreign guests come to Shaanxi to taste it first to feast on their mouths. Lamb steamed bun has become the "general representative" of Shaanxi's famous food.
Lamb steamed bun is different from general food, and the cooking technology requirements are very strict. Steamed buns, boiled meat, cut meat, boiled buns and other processes, meticulous. The "wonton dumplings" cooked with meat are crispy and dry, and do not disperse in the soup. Before eating, customers must break the "wontons" into pieces. The smaller the steamed bun, the better, which is to facilitate the five flavors into the steamed bun. Some lamb steamed bun restaurants have used steamed bun machines. Break the buns and cook them again by a cook. Cooking steamed buns pays attention to the soup with steamed buns, the seasoning is appropriate, the fire is boiled urgently, and the bowls are loaded at the right time to meet the requirements of the original soup into the steamed buns and the fragrant steamed buns.
Sixth, gourd chicken
Gourd chicken is a traditional dish in Xi'an, Shaanxi, which began in the Tang Dynasty.
The production of gourd chicken is divided into three processes: boiling, steaming and frying. When making, first rinse in clean water, remove the blood stain, bundle the chicken with hemp silk when cooking, to maintain the shape of the chicken, wait for the cold water in the pot to boil, put in the chicken, cook for half an hour to take out, put it in the basin, add broth, cooking wine, salt, soy sauce, green onion, ginger, star anise, cinnamon, into the cage steamed through.
When frying, heat the rapeseed oil 80% into the steamed whole chicken, stir it with a hand spoon, until the chicken is golden brown, fish it out with a colander, drain the oil, and then put it on the plate, and bring the butterfly pepper salt to accompany the table. The color is golden red, the skin is crisp and the flesh is tender, the aroma is mellow, and the chopsticks are peeled to the bone. Rich in protein and saturated fatty acids needed by the human body.
In September 2018, it was rated as one of the top ten classic dishes in Shaanxi province of "Chinese cuisine".
7. Cheek noodles
Xi'an Zizi Noodles is one of the characteristic traditional noodles in Xi'an, Shaanxi Province, China, and is a famous Xifu snack, which is popular in places such as the Guanzhong Plain in Shaanxi and Longdong in Gansu.
It has a long history of noodles, which contain side dishes such as tofu, eggs, etc., and are simple to prepare. Cheek means diced meat. For Shaanxi people, the color of the cheek noodles is particularly important, yellow egg skin, black fungus, red carrots, green garlic seedlings, white tofu and other materials, both beautiful and delicious.
Nine words summarize "sour and spicy fragrant fry thin thin and energetic light". The noodles are slender, the thickness is even, the cheeks are fragrant, the noodles are red oil, the soup is sour and spicy, the tendons are tough and refreshing, suitable for all ages. It has a very important position in the Guanzhong area, and it is inseparable from important occasions such as weddings and funerals, New Year's festivals, children on the full moon, birthdays for the elderly, and greeting relatives and friends.
8. Koshiki cake
Koshiki cake, which Shaanxi people generally call mirror cake, is a traditional snack in Xi'an, Guanzhong and Jinnan regions. It is steamed with glutinous rice, red dates or dates; some are steamed with red beans, raisins, etc. on iron dumplings.
Koshiki cake has a long history and a long history. According to Kao, the koshiki cake evolved from the oldest "powder fin" in China, and the Tang Dynasty tended to be stereotyped. Because the koshiki cake is a cake steamed with "koshiki", it is called a koshiki cake.
The raw materials of koshiki cake are jiang rice (traditionally Wuxi glutinous rice), jujube (the best with Lingbao maotou jujube), its proportion is 10 kg per pot of jiang rice, 3 kg of jujube, soaking rice, filling, adding water and fire gong, etc., all have strict requirements.
When steaming the cake, place the koshiki on a large pot, add water to the pot, and spread the soaked glutinous rice and red dates on the bottom of the koshiki. Specifically, it is necessary to lay one layer of red dates first, and then lay a layer of glutinous rice, so that one layer is sandwiched between one layer, and a total of seven layers (three layers of rice and four layers of dates) are laid. Cover with a damp cloth and lid. Boil over high heat, take a damp cloth and sprinkle with water after steaming, sprinkle the water three times repeatedly, and finally simmer over low heat, which can be steamed after five or six hours.
Koshiki cake, all kinds of good, soft and hard moderate, soft and sweet sticky, mellow taste, is a good winter and spring breakfast.
9. Mille-feuille shortbread
Mille-feuille shortbread is a Shaanxi specialty snack, which is said to have been carefully improved by the tang dynasty's mille-feuille cake through generations of chefs, with golden color, distinct layers, crisp but not broken, oily but not greasy, and crispy and delicious.
Shortbread is made from fine white flour, vegetable oil and an appropriate amount of alkali, pepper and salt. It undergoes processes such as pastry making, japanese noodles, cake making, and frying.
When making puff pastry, the ratio of oil to dough is one to three, the oil is cooked and poured into the appropriate amount of flour and kneaded repeatedly, stirred into dough, then add warm water to knead into a dough, pull long strips, coat with clear oil, pull into a small dough of one or two weights, apply oil on it and knead them into a long strip of about three inches one by one.
When making the cake, the above long strips are flattened and rolled thin, added with puff pastry and pretzels, and then pulled the noodles with one hand, rolled with the other hand, pulled into about two inches wide, one foot long slices, rolled while pulling, layered continuously, and finally rolled into a spiral.
When frying, arrange the rolled round cakes in a pan and heat evenly. After three minutes, open the upper layer of the tweezer, grease the round cake and bake it until the heat is even and browned on both sides.
10. Soup buns
The ingredients for filling the soup buns are extremely exquisite. It is made of fine powder hot noodles, using rib meat as the filling, filling with fresh bone marrow soup, and accompanied by more than ten kinds of fine spices. The buns are tender and tender, the skin is soft, the shape is exquisite, the soup is mellow and rich, and the entrance is oily but not greasy. The most famous in Xi'an is of course Jia San's soup buns, so we only recommend his family's soup buns.
The soup bun pays attention to the soup can not leak, and the bun must not stick to the cage drawer, which all depends on the craftsmanship of the master. Authentic soup buns are halal food, usually stuffed with beef and lamb. Although the soup buns in Beijing are still opened by the Jia family, perhaps in order to suit the tastes of more people, varieties such as three fresh fillings and vegetarian fillings have been added, and the taste is naturally inferior to that of beef and mutton.
After the bun comes up, it is eaten with a sauce. The seasoning is vinegar specially processed in the store and minced chili peppers. The bun is steaming hot, but you can't wait to eat it, in case you don't pay attention, take a bite, the hot oil soup in the bun will either burn your tender tongue or splash your face full of flowers. Don't be embarrassed, the soup bun is eaten with this bite, enjoy it, if you are not immersed in the scene, it is difficult to understand the three tastes.
If you don't go out, you really won't be able to taste so many authentic foods. Well, today's Xi'an cuisine will be shared here for everyone. I am Duo Ma, welcome to leave a message in the comment area, your support is my biggest progress, thank you for watching!