Pull noodles

Pull noodles is a traditional pasta snack in Guanzhong area.

Qianxian Tofu Nao

Belongs to one of the "Three Treasures of Qianxian". Not only is the tofu delicate, but also tender and smooth, and has extremely high nutritional value. It is a treasure among supplements. At the foot of Qianling Mausoleum is the first square entrance of the county government. The tofu curd is delicious.

Retort cake

Also known as crystal dragon and phoenix cake. Made of glutinous rice and red dates, they are stacked alternately in three or four layers. Steam over high and low heat. The color is bright, red and white, sticky and sweet.

Zeng cake is a traditional breakfast food in Guanzhong area. It is a sweet cake made of glutinous rice and red dates. Its characteristics are: rich jujube aroma, soft, sticky and sweet. In Xi'an, the rice cakes made by Muslims in Lianhu District are the most delicious. The "King of Southeast Asian Zeng Cake" in Xi'an Huimin Street is also famous.

The steamer is a kind of cake with small holes at the bottom, so the steamer cake is also called Jin cake. It is said that steamers were produced in the late primitive society. In the Neolithic Age, there were pottery steamers. In the Shang and Zhou dynasties, they were developed into bronze casters. After the emergence of iron tools, they became iron steamers. In recent years, they are also made of white iron leaves welded. The quality is best when steamed in a pottery steamer. The steamer cake is of good shape and color, moderately soft and hard, soft, sweet and sticky, and has a mellow taste. It is really a good breakfast item in winter and spring.

The antiquity of the steamer cake is first reflected in its cooking utensils. It is steamed in a steamer pot that evolved from the oldest steaming utensil, the "Zeng". This is also the reason why it got its name. . Steamers were produced in the late primitive society. In the Neolithic Age, pottery steamers appeared. During the Shang and Zhou dynasties, they developed into copper steamers, and later became iron steamers. Since then, the cooking utensil of iron steamer has been passed down from generation to generation and has been passed down to this day. This iron steamer is shaped like a cylinder with many small holes for ventilation at the bottom. When steaming steamer cake, place the steamer on a large pot, add water to the pot, and then spread the soaked glutinous rice and red dates on the bottom of the steamer. Specifically, you need to put a layer of red dates first, then a layer of glutinous rice, so that there are seven layers (three layers of rice and four layers of dates). After spreading, cover with a damp cloth and pot lid. Bring to a boil over high heat. After steaming, take a wet cloth and sprinkle water on it. Sprinkle water repeatedly three times. Finally, simmer over slow fire. It will be steamed after five or six hours.

In addition to being an ancient cooking utensil, Zeng Cake evolved from the "Powder Rice Cake" which was a special food for princes in the Western Zhou Dynasty more than 3,000 years ago. The pre-Qin "Fenzi" is a cake made by adding bean paste filling to glutinous rice flour and steaming it without jujube. It was not until the Tang Dynasty that it developed into steamed jujube and rice. In the Tang Dynasty, the "Crystal Dragon and Phoenix Cake" in the "Shaowei Banquet" hosted by Wei Juyuan to entertain Emperor Zhongzong is the same as the current steamer cake.

Qianxian noodles

Qianxian noodles are a special snack in Shaanxi. They are made by hand. They are thin, white, ribbed, smooth, and evenly threaded. They are cooked with soup. Fry, add oil and acetic acid, and chop young leeks, cabbage hearts and egg pancakes into pieces and put them in the soup to make "floating". The color, aroma and taste are all good. Eat it after drinking to relieve hangover and stimulate appetite.

Biangbiang noodles

Biangbiang noodles are traditional folk noodles in Guanzhong, Shaanxi Province. They are flour ground from Guanzhong wheat and rolled into thick noodles by hand. There is an old saying in Shaanxi called "You Spicy Biangbiang Noodles", which not only expresses the aroma of noodles, but also expresses the local people's love for it. The biangbiang noodles are rolled out thickly and cut as wide as a trouser belt. When eaten, they are mixed with oily spicy seeds and toppings to make them delicious and not hungry. The "noodles are like trouser belts" in "Eight Monsters of Guanzhong" refers to this kind of noodles.

The word "biang" in biangbiang noodles does have its own character, which can be seen in local noodle restaurants, but it is not in the formal character library. The locals have a formula for writing this character: "Fly up to the sky at one point, the Yellow River bends at both ends, the mouth is wide open, the words go forward, you twist, I twist, you grow, I grow, there is a horse king in the middle, my heart At the bottom of the word, next to the word "month", hang a hook to hang sesame candy, and take a carriage to visit Xianyang. "The mantra is more charming when read in the local dialect.

Stone buns

Stone buns are a popular flavor food in the Guanzhong area of ??Shaanxi Province. They are also called sand buns, dry buns and beaten buns. The method is to pour pebbles into a pot and heat them, then bury the cake surface in the pebbles and cook until the surface of the finished bun is concave and convex, leaving the shape of pebbles.

Oil and salt are added to the flour used for the cake noodles (add sugar if you want sweet taste), and fresh pepper leaves and other seasonings are also added to make the bun base. It tastes salty, fragrant and dry, easy to digest, durable in storage and not easy to deteriorate. Stone buns are not only a daily food that is often eaten in the rural areas of Guanzhong, but are also often used to entertain relatives and friends, or as a food preparation for pregnant women and patients.

Roujiamo with cured sauce

Roujiamo is named after the ancient Chinese saying "meat in the steamed bun". Roujiamo with cured sauce is a famous food in Guanzhong area. The steamed buns are made from Xianyang's unique Baiji steamed buns. The skin is crispy and slightly yellow, crispy on the outside and tender on the inside. It has the "iron ring tiger back and chrysanthemum heart" style. Eating it alone is the daily ration of the locals, and it is served with cured meat to make meat sandwich. Steamed buns taste better. The one with a trademark name is "Yuanji Cured Roujiamo".

Qianxian Guokui

Qianxian Guokui is a local specialty of Qianxian County. It is said that when the Qianling Mausoleum was built for the joint tomb of Emperor Gaozong Li Zhi and Empress Wu Zetian of the Tang Dynasty, hundreds of thousands of migrant workers were requisitioned due to the huge project, and food became a problem. The craftsmen used helmets to bake steamed buns out of their humble beginnings, hence the name "Guokui". For more than a thousand years, people in Qianxian County have continuously improved it and formed food with unique flavor. Qianxian Guokui is a round cake with a diameter of eight inches and a thickness of about six minutes, in the shape of a chrysanthemum, with a crispy yellow skin and slightly bulging skin. The freshly baked Guokui noodles are fragrant. Because of its unique workmanship, Qianxian pot helmets will last for a long time.

Paoyou Cake

Paoyou Cake, also known as "Bubble Oil Cake", is a well-known traditional snack in Sanyuan County. Its origin can be traced back to Wei Juyuan in the Tang Dynasty. The famous dish of the tail-burning feast is "Jian Jian Xiao" (oil bath cake). The filling of soaked oil cake is made of white sugar, cinnamon, rose, peach kernel and cooked flour, while the raw flour is cooked with boiling water and large oil. Put the bread fillings into the pan and fry them, wait for the noodles to soak together and then take them out.

Sanyuan Thousand-Layer Pancake

Thousand-Layer Pancake, the famous Thousand-Layer Pancake in Sanyuan County, is also called "Qianqian Oil Tower" and "Thousand-Layer Pancake". It is exquisitely made and looks like strands of gold wire coiled with layers of towers stacked on top of each other. The taste is silky and multi-layered, soft and moist, refreshing and sharp.