Xi 'an has many famous snacks, all of which are unique. Some of the most famous snacks are as follows: Xi 'an Dumpling Banquet Xi 'an's famous snack banquet was successfully developed on the basis of excavating and studying China's Tang Dynasty and traditional jiaozi. The dumpling banquet is exquisite in material selection and unique in technology. The jiaozi made is vivid, with one jiaozi and one grid and one jiaozi, which is pleasing to the eye and memorable. The name of Xi 'an Dumpling Banquet is mainly because this banquet is made up of various jiaozi. Xi 'an Dumpling Banquet shows the essence of various jiaozi in China, with great improvement and breakthrough in conception, modeling, production and catering form. Fresh vegetables from all seasons and delicious food from all directions have been carefully made into various fillings, and the cooking methods have also expanded from single boiling and steaming to frying, frying, roasting and roasting, including a variety of sweet and sour, spicy and spicy foods in the east, west, north and south. Flowers, birds, fish, fish, flowers, birds, fish, flowers, birds, fish, flowers, birds, especially animals, are so lifelike that customers are often too busy enjoying them to eat. Qin Zhen cold rice noodles Qin Zhen cold rice noodles have a history of more than 200 years. They are made of rice flour, mainly produced in Qin Zhen, Huxian County, also called Qin Zhen rice skin. When making, the rice flour is made into paste, spread in multi-layer bamboo cages and steamed. Cold noodles are tender, thin and soft, and have a unique flavor. When eating, use a large straw cutter nearly one meter long and more than 20 centimeters wide to shred, and add auxiliary vegetables, small bean sprouts and so on. , and add seasoning. The good taste is all in Chili oil, and the prepared cold noodles are all red, spicy and fragrant, which is very popular in Xi 'an. Beef and mutton paomo Beef and mutton paomo is a famous snack in Xi 'an. Boil high-quality beef and mutton with seasoning in a pot and put the soup for later use. Chop the baked "tiger's back and chrysanthemum heart"-Tuotuo steamed bread, add auxiliary materials and cook it. Its characteristics are: the rotten meat soup is thick, mellow and delicious, and sticky. Drinking a small bowl of broth after eating will make you feel full of fragrance and have a long aftertaste. It's better to eat with a special stack of sugar and garlic. Beef and mutton bread in soup is a famous snack in Xi, which has unique local characteristics. Lao Sunjia Restaurant in Xi 'an has been open since 1898, and it has a history of one hundred years. Legend has it that beef mutton soup evolved from the ancient beef mutton soup in 1 1 century BC. In the Western Zhou Dynasty, "beef and sheep soup" was listed as a "gift" for kings and princes. According to the Book of Song Dynasty, in the Northern and Southern Dynasties, Mao Xiu presented Song Wudi with delicious beef and sheep soup, which was made official by Emperor Wu and later promoted to Dr. Guanglu, a senior minister. There is also a funny legend that Zhao Kuangyin, the emperor of the Song Dynasty, was trapped in Chang 'an before he proclaimed himself emperor and lived a life of starvation all day. One day, he came to a shop where beef and mutton were being cooked. The shopkeeper felt sorry for him, so he let him break up his dry steamed buns, then poured him a spoonful of hot soup and cooked it thoroughly on the fire. Zhao Kuangyin wolfed down his food and thought it was the best food in the world. Later, Zhao Kuangyin put on a yellow robe and became an emperor. One day, he passed by Chang 'an, and he still remembered the steamed buns of beef and mutton he had eaten here in those years. Wu specially found this store to eat beef and mutton bread in soup, which was still delicious, even better than delicacies, and rewarded the shopkeeper of this store. Once the story of the emperor eating steamed buns spread, beef and mutton became a famous snack on Chang 'an Avenue. Su Dongpo, a great writer in the Northern Song Dynasty, once wrote a hymn that "the dragon has bear wax, and Qin only cooks mutton soup". Qishan noodles with minced meat, Xi 'an barbecue and Laotongjia preserved mutton are famous snacks in Xi 'an, Shaanxi Province. According to legend, Eight-Nation Alliance went to Beijing in 1900, and Empress Dowager Cixi fled to xi 'an with Emperor Guangxu to taste the preserved mutton in old boys, which was greatly appreciated. Xing Tingwei, the teacher of Zhao Fuqiao, the minister of the Ministry of War, wrote the word "Stop Slope" in calligraphy, made a plaque and hung it at the door. Since then, old boys's preserved mutton has been well-known and prospered for nearly a hundred years. Preserved mutton has excellent materials, exquisite craftsmanship, complete auxiliary materials and moderate firepower. Stewed meat is ruddy in color, crisp in texture, mellow and delicious. It is a good food with meals and a good gift for friends and relatives. The basic production process is as follows: fresh fat sheep are selected, slaughtered and mixed with seasonings such as green salt, mirabilite, star anise, cinnamon, tsaoko, pepper and fennel, and then processed through blank making, marinating and coloring. When curing meat, the mutton skin is folded relatively and put into a jar, well water is added, and green salt and mirabilite are sprinkled for curing for 2-5 days. Marinate thoroughly. When you are in cook the meat, first pour the old bittern soup into the pot, add the same amount of clear water, put it into the seasoning bag, boil it with strong fire, then add the green salt as appropriate, put it on the meat board and press it with a heavy object, then simmer for 3-4 hours with low fire until the bones are crisp, then remove it and put it on a plate, then rinse the meat noodles with the original juice soup, remove the original juice and drain it with a clean cloth. Besides being rich in protein and fat, mutton has the functions of being bitter, hot, appetizing, tonifying kidney and strengthening yang, and is a kind of food for strengthening the body. The helmet is shaped like a lid, with thin and medium-thick edges and spoke-like patterns on the surface. It is hard, tough, crisp and delicious, and it is a good gift for relatives and friends. Because of the low water content, the finished product is extremely resistant to storage and easy to carry, and it has always been the food that Qin people took when they went out for a long trip. The basic production process is: put dry flour, fermented flour and alkaline water into a basin, add warm water to form a large piece of warm dough, put it on a chopping board and repeatedly press it with wooden poles, folding it while pressing it until the surface is smooth. Then the dough is divided into small pieces according to the quantitative requirements of the finished product, and it is still pressed one by one with wooden poles, and finally pressed into round cake blanks. Heat the cake, put it into the cake blank and dry-scorch it with a steady fire, so as to set the shape and color the pattern. Then continue to bake with low fire, and watch, turn and turn frequently when baking. After "three turns and six turns", the fire color is uniform, the helmet drum is yellow and the skin is cooked internally. This is a high carbohydrate food. Mutton paomo with cold skin Chinese hamburger is a famous snack in Xi 'an, Shaanxi Province, which originated in the Warring States Period and was called "cold meat" at that time. In Xi 'an, old Jia Fan has almost become synonymous with bacon. Fan Ji Bacon was founded by Fan Fengxiang and his son on 1925, with a history of more than 70 years. 1989 participated in the "Golden Top Award" selection activity of the Ministry of Commerce and was rated as an excellent product. Bacon is a kind of sauced meat made in a pot, but it is crisp and rotten than ordinary sauced meat and tastes fresh and long. Because of the exquisite selection of materials, comprehensive seasoning and the use of soup stock, bacon is different and has obvious characteristics. People praised it as: "Fat meat is not greasy, and lean meat can't be full of oil." You don't have to bite your teeth to rot, and the fragrance will last for a long time after eating. "When eating, cut a small piece of bacon and put it in the freshly baked Baiji buns. At this time, the steamed bread is crispy and delicious, with endless aftertaste. Rich in protein and fat, eating with Baiji steamed buns can also increase the carbohydrate content. Cucurbit head Cucurbit head is a kind of flavor snack in Xi. Similar to mutton buns, they are all steamed buns, but the main raw material is not mutton, but fat intestines. Its main components are pig's large intestine head, pig's belly head and fat intestine, which are made by removing fishy smell, adding seasoning to make soup, and then decocting with soup. Its soup is rich in flavor and delicious, and it is a food with high content of saturated fatty acids and cholesterol. Rich in flavor, fresh, fragrant, smooth and tender, fat but not greasy, suitable for all ages. Hulutou is said to have originated in the Tang Dynasty, formerly known as "Zagao". Sun Simiao, a famous doctor, went to a small shop in Chang 'an to eat pork intestines. He thought it was fishy and greasy. Knowing that the method was improper, he taught the trick and left the gourd to the shopkeeper to taste. In order to thank Sun Simiao, the shopkeeper hung the medicine gourd high at the door, and the "miscellaneous cake" was renamed as "gourd head". Meatball hot soup meatball hot soup is a halal food of Xi 'an Hui people. Hui people in Xi 'an want to excel in the catering industry where Han people gather, so they can only work hard on seasonings, so they abandon the sour taste and use the salty taste more suitable for northwest people to set off the fragrance of mutton soup and beef soup. Rinsing beef and mutton is a traditional project of Hui nationality, and the richness of seasoning and the mastery of cooking are self-evident. Reduce the amount of heavy pepper to highlight the taste of meat and vegetables. It is more delicious and practical to use the atmospheric beef balls (minced beef and noodles, boiled) commonly used by Muslims. Accessories increased, including Chinese cabbage, potato pieces, cauliflower, carrot pieces, fungus, yellow flowers, yuba, wax gourd and so on. And the time sequence of adding accessories is different. Make sure that every dish is soft and hard, and it looks a little crystal clear. Now, Xi people regard meatball hot soup as a kind of breakfast. Every morning, people get up, wash, go to the street and ask for a bowl of meatballs and hot soup, and go their separate ways to start a new day. Jia San soup dumpling, which is famous all over the country, was initiated by Mr. Jia San, a famous technician of halal food in Shaanxi Province, after carrying forward the national food culture skills and studying the advantages of absorbing halal snacks with northern and southern halal flavor. Subsequently, many families followed suit and gradually formed a unique halal snack in Xi 'an. There is a saying in the local area that "Jia's steamed buns count three" and "the first cage in the ancient city". Authentic glutinous rice balls created by Mr. Jia San are made of refined white flour, Qinchuan beef as stuffing, pure beef bone marrow soup as juice, and steamed in a small cage. Fine materials, exquisite workmanship, with the characteristics of "thin skin as paper, tender stuffing with soup and strong seasoning", known as "three musts". According to nutritionists' analysis, beef bone marrow soup contains high-quality calcium, which can strengthen bones, produce sperm, nourish and strengthen the body if eaten for a long time. Mr. Jia San's management values virtue over profit, and his service is enthusiastic, which is deeply loved by our customers. Xi people often entertain guests with Jia San's dumplings. Celebrities from all walks of life have also come here. The glutinous rice cake made of candied dates is divided into four levels: soaking rice, rice is glutinous rice, water is clear water, soaking for one day, soaking rice hearts, washing several times, removing foam and draining water. Two containers, first dates, then rice, one layer at a time, more than one layer, and finally capped with dates. Three fires work, the fire cooks for a long time, and the slow fire cooks until noon. Fourthly, adding water, namely adding warm water to the jujube rice in the retort to mix the jujube rice, and adding cold water into the cauldron from the air outlet to make the hot air generated in the cauldron rush into the retort.