In the eyes of an old Shaanxi, the ＂Xi’an＂ food ranking of the ancient capital of the Sixteen Dynasties, see if you have your hometown？

  The ancient city of Xi’an is now an Internet celebrity city.Every holiday, the flow of people in the South China Sea gathers, come and go, the flow of people in the tourist city of Xi’an is essential.In addition to seeing the eighth largest miracle of Qin Shihuang in the world, food is also another business card in the city.As an old Shaanxi, I still know Xi’an very well. Foreigners want to taste local characteristics when traveling to Xi’an. I do n’t step on the pit. It is definitely right to follow my food guide!

     Why can meat clips be ranked first, and foreigners will never understand the love of Shaanxi people.Soft rotten mellow fragrance, fatty meat, lean meat is not firewood, hot pork, cold meat, crispy cricket, eating will make people feel happy, because the taste is really good.The general price of meat clip is around ten yuan!

    As a special snack.The Liangpi of Xi’an is about three types: 1. Qishan rolling noodles, 2. Hangzhong hot noodle skin, 3. Qinzhen rice noodles Liangpi.Among them, Qishan rolling noodles is the most popular.In ancient times, the rolling noodle leather was for the food in the palace. A simple bowl of Liangpi carried the historical and cultural heritage of Shaanxi.Its noodle selection is excellent, the craftsmanship is rigorous, the flavor is particularly delicate, it tastes cool and delicious, has the characteristics of fighting, soft, cold fragrance, hot and sour, delicious, and suitable for all seasons.

     Speaking of lamb soaking, people who like it love evil, and there are many people who can’t eat it.Of course, most foreign people who can’t eat mutton.Lamb is grown with heavy mellow flavor, thick meat soup, smooth tendon, strong soup, no taste after eating, and has the function of warming the stomach.For me, in the autumn and winter seasons, a bowl of hot air is soaked in the belly, and the warmth of warmth can float!In Shaanxi dialect, “嘹 咋 用”!

      The old Qin people love to eat noodles in their bones. No matter where I am, I don’t eat noodles for three days without eating meat.As the most representative of Shaanxi, it has a history of more than 3,000 years.The hot hot oil splashed on the cooked noodles, squeaked, and the aroma came, and it just looked at the population.The spicy is strong, the noodles are smooth, and the strength is chewy, which is endless.As the saying goes, “I don’t eat garlic, the taste is half less”, with fresh thin skin garlic, a bite of noodles, a mouthful of garlic, the taste is really bad!

      In Shaanxi, it is the same as the Qishan Zongzi noodles that can be comparable to the oily noodles.Qishan, a treasure land that was born with ancestors of the ancestor, Wuhua Tianbao, and the people.The origin of the surname, the mystery of the Book of Changes, the magic of gossip; the beautiful legend of Fengming Qishan, Cangjie, Zhou Jean and Zhuge Xianling;EssenceIt has also nurtured many historical figures of history.The characteristics of food are also unique. There are Qishan rolling noodles in front, and Qishan Zongzi noodles.This noodles are slender, thick and uniform, the zongzi is fresh, red oil floating noodles, soup flavor is hot and sour, toughness and refreshing tendons, and can appetite and strengthen the spleen when the appetite is not good!

      If you are not from Shaanxi, you will feel that the name is weird, and you don’t know what it is!When friends from foreign friends came to Xi’an, they took them to try something new. They all said what the gourds were eating, haha!Only when I saw it, I knew it was completely different from the imagination.The gourd head, because the pig’s large intestine oil is thicker and the shape is like a gourd, so it is called a gourd head.The basic raw materials of the gourd head are pork large intestine and pork belly.Customers who come to the store need to do it by themselves. Customers first make the ravioli into pieces. The chef will arrange the pork intestines and chicken, sea cucumber, squid, etc. on the pieces of pieces.Then add cooked lard and green vegetables.When eating, it is smooth and tender, fat but not greasy, and mellow!

     As one of the famous Shaanxi snacks, the history of 600 years is long enough.When making fresh buckwheat noodles, put it into the bed and press it into the boiling water pot. After cooking, it is cooked into a warm water basin; add soup, plain soup, miscellaneous sauce and other soups when eating.It can be eaten hot in winter, summer can be cold, and it has the effect of strengthening the stomach and cooling the heat.It is characterized by fragrance, long and bright tendons, spicy and pleasant, soft and delicious!

       Stir the group, a kind of food made with corn noodles.Add corn surface to the boiling water in the pot, and keep stirring with a rolling pin or a large iron spoon until it is evenly and sticky.In a pot of stirring, golden and seductive, nicknamed “Huang Tuan”.Add garlic water, you can also add jelly soup, leeks, or dumplings made of potatoes and lamb, and then refuel spicy, oil pouring garlic, pickles and vinegar.The compact group tastes smooth as fish, hot and sour, and there is a touch of bean flavor lingering in the mouth, and the aftertaste is endless.The group is also called “Shuiwei City”. It is said that Zhuge Liang invented!

     It stands to reason that the pasta has been introduced enough, but the noodles that people who come to Shaanxi are the most of the noodles.The “noodles like pants” among the top ten monsters in Shaanxi refer to this.The origin of the name is from the beginning of the beginning, which was taken from the “Biang Biang River” (referred to as the Weihe River) that the old man referred to in the past.In the streets and alleys, you can see that foreigners will be attracted by this strange word.With so much strokes, it can be said that it is a kind of word.Of course, I do n’t think so after eating. This noodle feel is very chewy. Coupled with the “characteristic” Sanheyi sauce, pour a spoonful of oil and spicy, the soup is thick and fragrant.It’s so fragrant!

     “Babble like a pot lid”.As one of the top ten monsters, the origin of the pot helmet is also long, and it has a history of 2000 years.According to legend, it was inventing Zhou Wenwen. In order to commemorate him, people called it “Wenwang Pot helmet”.The “Wenwang Pot helmet” method is simple, through three links: noodles, blank, and baking.Seasoning only requires a little salt and cumin, and basically keeps the original fragrance of the wheat.The taste is crispy and sweet, and it is not exhausting.In addition to chewing slowly and slowly, the pot helmet can also be soaked in lamb soup and tofu brain. It is full of various soups, making the taste level fuller.As a result, Shaanxi’s famous lamb, beanflower, beef and mutton, etc.However, the most common way of eating is to cut the newly branded pot helmet into a triangle, stir -fry a plate of red and green spicy, and eat it while it is hot.

   The above is my delicious introduction of Xi’an. I like my favorite friends like collection and follow me!It’s not easy to write an article!Hope to help everyone!