In the post-epidemic period, the prime minister twice praised the "stall economy". The Prime Minister said affectionately:
"The country is composed of the people, and only when the people are good can the country be good." Relying on everyone's struggle, everyone is good, and the country is better! The stall economy and the small shop economy are an important source of employment, fireworks in the world, and like 'tall', it is the vitality of China. ”
In recent days, the media and newspapers, the major self-media platforms, are all about the discussion of the "stall economy". All localities responded positively, e-commerce entered the market to support, and related concept stocks went all the way...
The "stall economy" has jumped red, and the small partners around the editor have also used their spare time to support the ground stall. As a senior new media operator, I specially helped you sort out the top ten snacks in Xi'an that are suitable for stalls to sell. In addition, each snack is given a advertising message, if it helps you, don't forget to help me forward Oh ~
Rolling dough: Youth zhang "cool", roll out wonderful
Tang Dynasty cold tao noodles evolved, "cold tao" is actually the meaning of "over the water", so the rolling dough skin is actually a slight improvement of the ancient cold noodle production process derived, is the Shaanxi Guanzhong region unique traditional snacks, also known as Yujing powder, Qishan noodle skin, gluten skin, is made of fine white noodles made of cold snacks, the production process is exquisite, seasoning is quite good, known for "white, thin, light, soft, tendon, fragrant" and famous. It is not only a superior food, but also can be accompanied by food and wine, with an appetizing effect.
Koshiki: The flowers bloomed and the moon was round that year, and the year was soft and sticky and sweet
The aristocratic food of the pre-Western Zhou Dynasty evolved from the "rice bait powder" as a kind of cake made of bean paste stuffed with glutinous rice flour. Later, it also existed during the Qin Dynasty, and the "Crystal Dragon And Phoenix Cake" in Wei Juyuan's Roasted Tail Feast of the Tang Dynasty was very similar to the current Koshiki Cake.
Soba noodles: the "little black" in Shaanxi noodles
The King of Shang heard that Su Da, the daughter of Su Hu, looked like a heavenly immortal and ordered her to be a concubine, so Dai Ji was escorted by his brother and sister-in-law to the capital of the country to marry the King of Sui, and the three of them were tired and stayed at the inn. Dai Ji's sister-in-law was proficient in illusion, and had a premonition that there would be demons that would be detrimental to Dai Ji, so she went to the back kitchen to make a bowl of noodles and accompanied by an exorcism, and was about to bring it into the house to give it to Dai Ji, but she had already seen the Nine-tailed Demon Fox sucking the Dai Ji Yuan God, and the sister-in-law's mana was limited, and seeing the demon fox transform into Daji's appearance, she scratched her head and asked, "How does my sister-in-law know that I am hungry, what is the name of this bowl of noodles?" After saying that, she stared at her sister-in-law, who was distressed and muttered to herself: "Live, live!" (饸饹)".
Bacon meat sandwich bun: give up who I am, steamed bun and contend
Bacon meat was called "cold meat" in the Warring States period, and at that time, South Korea, which was located in the Triangle of Qin, Jin, and Yu, was already able to make bacon meat, and after qin destroyed Korea, the production process spread to Chang'an. The restaurant inside the Wenchang Gate is named Qin Yu Meat Sandwich Bun, which metaphorically refers to itself as an authentic bacon meat shop.
Meatballs Peppery Soup: There is a soup that will make your taste buds unforgettable
Xi'an's peppery soup is divided into two factions, one is the Henan people who flow with the peppery soup, still maintain the traditional practice; the other is the local Muslims in Xi'an, according to the local taste slightly improved, the production of meatballs and peppery soup that is still popular in xi'an city, so on the peppery soup, the earliest is indeed in Henan, but when it comes to meatballs, Xi'an is really its birthplace.
Sheep's Blood Vermicelli Soup: A bowl of soup that not only warms your face, but also warms you throughout the winter
In the Tang and Song dynasties, it was recorded that it was called "sheep's blood powder soup" at that time, which was a kind of market snack with a close price to the people - "each portion is only fifteen yuan", and its production method may be slightly different from now; in the Yuan Dynasty, Ku Sihui, a drinking doctor who served the empress dowager and the empress, recorded the sheep's blood in the book "Drinking Meal Zhengjiao", which modern people called "The Treasure Book of Traditional Chinese Medicine", calling it "Red Silk"; until the Ming and Qing Dynasties, the sheep's blood soup was recorded in the "Tuning Ding Collection" known as the "Chinese Cuisine Encyclopedia".
Mash: Not being wine also makes you intoxicated.
Mash brewing has a long history, originated in the Han Dynasty, flourished in the Qing Dynasty, Dazhu County Chronicle records, "Sweet wine is also made of glutinous rice, and bad edible, so the name mash, to the north of Dazhu City East Liuqiao as the most out of the most." "Hence the name Dongliu Mash. Dongliu Bridge is located in the north of Dazhu County, three miles away from Dazhu County, away from Dongliu Bridge and Huali Road tang family compound, there is a spring water flowing all year round, nearby residents rush to move to build houses and build houses, regard the spring water as a divine water, ask for blessings, and refuse to be sick. Cooking rice with this water is particularly soft and fragrant, especially the glutinous rice cooked with this water, which has a unique flavor.
Persimmon Cake: You think I'm a regular Persimmon Cake? No, I'm Ling Frost Hou!
During the Ming Dynasty, the production process of persimmon cake was very mature. According to legend, Zhu Yuanzhang was once forced by life to live by begging, and he was exiled to the foot of the Golden Urn Mountain in the north of Fuping, and survived by picking local persimmons. After Zhu Yuanzhang became emperor, he ordered that the persimmon tree that had a life-saving grace for him be named "Ling Shuang Hou" and a temple was built to commemorate it.
Oil tea: Farming culture has been passed down for thousands of years, and a bowl of oil tea is fragrant in the world.
A long time ago, there was a nation called the Yaos, who lived in "Qianjiadong" and had little contact with the outside world, did not know emperor Zhu's reforms, and still followed the old system of boiling oil tea. During the Ming Dynasty, it was said that the Qianjia Dongyao people did not pay the imperial grain and sent troops to suppress the Qianjia Dongyao people. A part of the Yaos fled to Gongcheng, and one of the Yao tribes, the Eight Houses, which was more numerous, chose the flatter Jiahui area to settle down, and brought their traditional delicacy, oil tea. Why is the oil tea of the Jiahui Yao ethnic group spread, because the Jiahui Yao ethnic group lives by the Chajiang River, occupies convenient transportation, and has a large number. During the Qing Dynasty, there were thousands of households in a Tanghuang village in the republic. Those who fish on the Tea River have to pay taxes to them. They built the TangHuang Temple, and every three years they held a grand temple fair, and people of all ethnic groups in the vicinity came to participate. The temple fair stipulates that the people of their own people are not allowed to grab fireworks, and only foreign villages are allowed to grab fireworks. The foreigners who came to participate in the temple fair were warmly received by the eight rooms. The custom of drinking camellia oleifera and tea oleifera spread.
Fairy Cool Powder: It's not just Sprite that's cool in the heart
Immortal cool powder is made by the mountain people in the mountains of Qinling Mountains who collect "immortal leaves" from the mountains during the spring "green" season. The traditional practice is to soak the tender leaves in water, put them in a pot and add a little edible alkali to boil and filter, form a viscous paste, then cool and solidify, and then float with water for about a day, cut into pieces or strips in a bowl, pour on the prepared seasoning soup and eat. It is best to eat garlic spicy sauerkraut soup, which is cool and delicious and has a different flavor.