Laotongjia preserved mutton

Laotongjia preserved mutton in Zhipo, Xi' an has a history of more than 3 years. It is made of mutton with bones as raw material, supplemented with mirabilite, cinnamon, star anise, pepper, Amomum tsaoko, fennel and Qinghai salt, and refined by curing meat, cook the meat and braised meat. It is ruddy in color, crisp and rotten in meat, distinct in fat, not greasy in oil, and delicious. For more than 3 years, it has been welcomed by people for its unique flavor.

"Jia Yongxin" preserved beef and mutton)

It has a history of more than 1 years. Qinchuan Yellow Cattle and Qinlong Big-tailed Sheep were selected as meat sources, with the above seasonings, without using pigments, preservatives and chemical additives, and they could be kept fresh for 18 days by combining modern science and technology without changing the meat quality and nutritional components. "Jia Yongxin" brand vacuum fresh-keeping pigment-free preserved beef and mutton series products, with its unique local flavor and special processing technology, make its preserved beef and mutton ruddy in color, fragrant in smell, soft and waxy in meat, creamy but not rotten, rich and mellow, and melt in the mouth. Known as "fat meat is not greasy when eaten, and lean meat is full of oil without residue". It also solves the problem that beef and mutton can only be cooked and eaten now and cannot be carried out, which is a must for the ancient city of Xi' an.

Xi' an Fanji Bacon

Xi' an Fanji Bacon has a long history, and its production method was handed down from Korea in the Warring States Period, and then introduced to Thailand. It has been passed down to the present and has become a famous flavor dish. Fan Ji's preserved meat, with fine ingredients, complete seasonings, excellent fire performance and refined production, is ruddy in color, tender, soft, rotten and mellow in meat quality, and unchanged in old storage. It is known as the praise that "fat meat is not greasy after eating, lean meat is full of oil without residue, and the meat will rot without teeth, and the aftertaste will last for a long time after eating". When it is used, it is generally eaten with freshly baked "tiger-backed iron ring chrysanthemum core" Baiji steamed buns sandwiched between them, which is deeply loved by the majority of diners. Fan Ji's preserved meat was awarded the title of "Jinding Award" by the former Ministry of Commerce in 1989. In 1999, it was awarded the title of "Shaanxi Famous Snack" by Shaanxi Provincial Department of Commerce and Shaanxi Cuisine Association. In 2, it was awarded the title of "China Famous Point" by the Ministry of Internal Trade; In 2, it was awarded the title of "Chinese famous snack" by China Cuisine Association; In 21, Fanji Lazhi Meat Shop was awarded the title of "China Time-honored Brand" by the Ministry of Internal Trade.

fire crystal persimmon, Lintong

fire crystal persimmon, Lintong, is the best persimmon. The "fire crystal" is named after its red color and crystal luster. It is also called "fire scene" because it is soft after ripening, its skin is fiery red, and it is covered with branches when it matures in late autumn, and the whole persimmon forest is as gorgeous as a flame. Fire crystal persimmon's fruit is oblate and small color red, glittering and translucent, with thin seedless skin, rich and sweet flesh, fine and smooth skin, deep red flesh, honey fruit and delicious food. It tastes cool, sweet and refreshing, sweet but not greasy, tastes excellent, and the peel is easily peeled off. Fire crystal persimmon can also be processed into persimmon leaf tea, persimmon cakes, etc.

Lintong pomegranate

Pomegranate is said to have been introduced to China when Zhang Qian visited the Western Regions in the Western Han Dynasty. Pomegranate is a good fruit. Pomegranate flower is red and gorgeous, fragrant and pleasant, and it was chosen as the flower of Xi 'an. Lintong has a long history of pomegranate cultivation. Pomegranate is divided into sour and sweet. The sour juice has thin skin and fat seeds, and can be stored for a long time. Sweet type tastes sweet and has the reputation of "rock sugar pomegranate". Whether it is sour or sweet, Lintong pomegranate is red and big, thin and full of seeds, bright in color and delicious.

De Maogong Crystal Cake

De Maogong Crystal Cake Eight-Nation Alliance captured Beijing at the end of Guangxu period of Qing Dynasty, and Empress Dowager Cixi took refuge in Xi 'an. She once stopped at Guangji Street and tasted the crystal cake produced by De Maogong, which was greatly appreciated. After that, De Maogong was even more icing on the cake, and her name and price doubled. In the past 13 years, DeMaoGong people have been doing business and doing business according to the semantic meaning of the words "DeMaoGong", which has made DeMaoGong more and more famous, and the reputation of DeMaoGong Crystal Cake is getting higher and higher. De Mao Gong Crystal Cake is a famous flavor food in the ancient city of Xi 'an, and it is named after its crystal-like filling. It is the representative of Qin-style cakes. Crystal cake originated in Xiacuo County in Song Dynasty, and was once as famous as bird's nest, tremella and Jinhua ham. Crystal cake is the most authentic and famous one produced by Xi 'an Maogong. Its finished product is small and exquisite, crispy and full of stuffing, moist and palatable, with distinct layers, rich in oil but not greasy, sweet in sugar, and with its rich fragrance of roses and orange cakes, people want to eat it at once. Crystal cakes are golden in color and snow-white all around. They are known as "the golden bottom and the silver gang are bulging, and the red seal covers the center", which is called "the first place in Qin Dynasty".

xifeng liquor

xifeng liquor is produced in Fengxiang county. Fengxiang is located in the west of Guanzhong, so it is called xifeng liquor. According to historical records, in the Tang Dynasty, xifeng liquor had the good reputation of "Ganquan fine wine, crisp and mellow". Locals often say "East Lake willow, Liulin wine". Xifeng liquor uses well water from Liulin Town, and the water quality is mellow and sweet. The raw material for brewing wine is sorghum produced nearby, and 6% barley and 4% peas are used for koji brewing. In brewing, the method of multiple fermentation and multiple wine extraction is adopted, and xifeng liquor is rich in protein, vitamins, sugar and minerals, and also has medicinal functions such as invigorating qi and blood and moistening lung, so it is a favorite product. Xifeng liquor has a history of more than 2,6 years, and it was listed as a treasure as far back as the Tang Dynasty. It is one of the eight famous wines in China and is now exported at home and abroad.

Xi 'an Huanggui Thick Wine

Huanggui Thick Wine is an ancient and precious beverage in Xi 'an. Thick wine is named after its milky white and viscous liquid. It is a kind of original juice wine made from glutinous rice by steaming and koji fermentation. After osmanthus fragrans is added to the wine, it is "Huanggui thick wine". Huanggui thick wine can also be drunk by people who are not good at drinking. Huanggui thick wine is characterized by thick juice, mellow, sweet and delicious, and has the effects of quenching thirst, moistening lung, relaxing muscles and activating blood circulation, strengthening spleen and appetizing. Huanggui thick wine has a long history. During the prosperous Tang dynasty, all the people in the government and the public drank it. According to legend, Li Baixi, a poet who enjoyed drinking in the Tang Dynasty, drank thick wine, and Du Fu had a description of "1 poems of Li Bai fighting for wine". The alcohol content of thick wine is low, about 1 degrees, so Li Bai dares to drink it heartily. Zhou Enlai, Peng Dehuai, Guo Moruo and other party and state leaders loved to drink "Huanggui Thick Wine" and used it to entertain and entertain guests and friends at home and abroad many times. Guo Moruo once praised it as "not like wine, but better than wine". Nowadays, Xi 'an Huanggui thick wine has become a must-have drink on the table of Xi 'an people on holidays.

convenient beef and mutton paomo

beef and mutton paomo is the most distinctive and influential food in Xi' an. It is characterized by heavy ingredients, thick rotten meat soup, attractive aroma, no aftertaste after eating, and the function of warming the stomach. In ancient times, it was called "sheep soup". In the Song Dynasty, Su Shi had a poem that "there is bear wax in the dragon, and Qin cooks only sheep soup". The cooking technology of mutton bread in soup is very strict, and the technology in cook the meat is also very particular. The production method is as follows: first, clean the high-quality beef and mutton, add onion, ginger, pepper, star anise, fennel, cinnamon and other condiments when cooking, and cook until it is rotten, and the soup is reserved. Steamed bun is a kind of scone with white flour. When eating it, it is broken into soybean-sized pieces and put into a bowl. Then the chef puts a certain amount of cooked meat and original soup in the bowl, and it is made with a single spoon of spices such as minced cabbage, cooking wine, vermicelli, salt and monosodium glutamate. The way to eat beef and mutton steamed buns is also very unique. There are mutton stewed soup, that is, customers eat and soak themselves, and there are also dry-soaked ones, that is, the soup is completely infiltrated into the buns. After eating steamed buns and meat, the soup in the bowl was also finished. Another way of eating is called "Water Besieging the City", that is, wide soup is boiled, and the cooked steamed buns and meat are placed in the center of the bowl, surrounded by soup. In this way, the clear soup tastes fresh, the meat is rotten and fragrant, and the steamed bread is tough and tasty. If accompanied by hot sauce, sugar and garlic, it will have a special flavor. It is a rare high-grade tonic. There are many mutton paomo restaurants in Xi 'an, among which the most famous ones are the "Laosunjia" and "Tongshengxiang" which are century-old brands. Now, in order to meet the needs of local people or foreign tourists to give gifts to relatives and friends, Laosunjia has incorporated modern food processing technology on the basis of traditional technology. Under the premise of absolutely ensuring quality, flavor and characteristics,

Laosunjia restaurant has launched a variety of convenient beef and mutton paomo (in bags, bowls and boxes) with pure taste and exquisite packaging after years of research and development. These products are easy to carry and eat.

Qinjiao

Xi 'an Qinjiao Dried, Hancheng Dahongpao and Fengxian Dahongpao Zanthoxylum are all famous. Qin pepper, known as the "king of peppers", is a major export commodity in Shaanxi and sells well in the international market. Xi' an pepper is thin and long, deep red and shiny, spicy and fragrant, easy to dry and resistant to storage, and is known as the "king of spicy". At the same time, it contains more vitamin C, capsaicin, capsaicin, protein, fat, phosphorus, iron and other ingredients. It can adjust taste, stimulate appetite and help digestion. Feng County Dahongpao Zanthoxylum bungeanum is a famous local product in Feng County, which is big in grain, bright in color, strong in flavor, thick in flesh, bright red outside and yellowish inside, with small petals on the fruit handle, which looks like ears, which is the biggest difference from other Zanthoxylum bungeanum. It is not only a high-quality condiment, but also an important Chinese medicine. It is used as seasoning to make meat and vegetables delicious, and it has the functions of removing fishy smell and sterilizing. Used in traditional Chinese medicine, it has the effects of warming the middle warmer, dispelling cold and relieving pain. Fengxian has a long history of planting pepper, unique geographical environment and excellent intrinsic quality of pepper. It is praised by experts as "the king of pepper" and is a famous product in Fengxian. Fengjiao, also known as "Dahongpao", is famous for its bright red color, large grain, thick meat, ears, long hemp flavor and rich fragrance.

Chinese Kiwifruit in Qinling Mountains

Chinese Kiwifruit is a unique vine fruit species in China. Because it is pear-shaped and peach-colored, and macaques like to eat, it has its name "Kiwifruit" (Li Shizhen's Compendium of Materia Medica), and it has been cultivated in China for two or three thousand years. The annual output of Shaanxi province ranks first in the country. Kiwifruit is a kind of high-grade fruit with rich nutrition and is known as the king of fruit. Chinese kiwifruit tastes sweet and sour, and is rich in vitamin C, amino acids and various minerals. Besides eating, it has the effects of nourishing and strengthening the body, and enjoys the reputation of "the world's precious fruit". Qinba Mountain area in Shaanxi Province is the main producing area of kiwifruit, with the annual output ranking first in China. Chinese gooseberry is oval, as small as walnut, as big as goose egg, with brown-green skin, green pulp, sweet and sour fragrance and extremely high nutritional value. It can be eaten as fresh fruit, and also processed into drinks and jams such as fruit juice and fruit wine. This series of gooseberry products are very popular in the international market.

preserved kiwifruit

kiwifruit is rich in 17 kinds of amino acids, trace elements and vitamins, and is known as the king of fruits because of its highest vc content and rich nutrition. Kiwifruit is scientifically processed into preserved fruit, which is sweet and sour, preserves all the nutrition, color and fragrance of fresh kiwifruit, and has a crisp taste. Preserved kiwi fruit has the characteristics of convenient carrying and long shelf life, which is very popular among consumers in today's food industry, and is especially suitable for patients with heart disease, hypertension and stomach disease. At the same time, it is also the best snack for children with partial eclipse and dieters, and it is also an essential food for gifts, travel and leisure. The birth of preserved kiwifruit is a powerful challenge to other popular leisure convenience foods. At present, Russian, Singaporean, Japanese, European, Taiwan Province, Hongkong and other markets have huge sales, and the domestic market also has potential.

Qiongguo Sugar

Qiongguo Sugar is a local specialty of Sanqin, which has been a tribute to the imperial court over the years since the Ming and Qing Dynasties. It has a long history of hundreds of years. Qiongguo Sugar is distilled from high-quality well water and fine millet in this ancient town, stirred and fermented with barley malt pulp, boiled in an iron pan into a paste "kitchen sugar", taken out and cooled, and then repeatedly twisted and pulled in steam heating, so that the sugar color turns from yellow to white like Qiong, and then mixed with fried white sesame seeds. Because it is crispy and sweet, delicious in mouth and exquisite in seasoning, it has always been a traditional folk health treasure for promoting digestion, moistening lung, invigorating spleen and tonifying kidney. Because it is not hot and afraid of damp, it is only suitable for small batch production in cold weather, so it has become a rare natural green food supplement in traditional festivals and winter seasons and a superior gift for friends and relatives. It is also one of the local specialties that Chinese and foreign tourists buy and taste.

Shaanxi chestnut

Sun Si, a medical scientist in the Tang Dynasty, said, "Chestnut is the fruit of kidney, and kidney disease should be eaten." Tang Shiyun said, "When you get old, you will suffer from lumbocrural diseases, and Shan Weng will revive the old prescription.". Chestnut contains various nutrients such as starch, fat, protein, vitamins, etc. Among them, the amylose in starch is far from that of rice and wheat, especially glucose-glycoside 3, which has obvious functions of invigorating stomach and kidney, and is an ideal tonic for the elderly and children. Zhen 'an County, Shaanxi Province is located in the northern edge of subtropical zone and the mountain of Qinling Mountains, with diverse landforms, fertile soil, mild climate, abundant rainfall, moderate light and heat, and long frost-free period. Compared with the biological characteristics of chestnut, it is one of the most suitable production areas in its distribution range. Zhenan chestnut ranks first in the country and enjoys a good reputation at home and abroad.

big jujube in northern Shaanxi

big jujube is a famous local product in northern Shaanxi. The soil quality in northern Shaanxi is unique, and natural conditions such as light, temperature and rainfall are suitable. The red dates produced are large in fruit, thick in meat, red in color and sweet in taste. Jujube is rich in nutrition, contains a variety of vitamins and minerals, is not only edible, but also can be used as medicine, and is deeply loved by people.

Shaanxi Codonopsis pilosula

Shaanxi Codonopsis pilosula, commonly known as "Western Party", is famous for its thick, thick, textured and sweet roots. Codonopsis pilosula is an excellent tonic, which can promote the production of body fluid, activate internal injuries and strengthen the spleen and stomach, and is especially effective in treating women's bloody collapse. Mainly produced in Hanzhong, Ankang and Shangluo in southern Shaanxi. It is a popular Chinese medicine tonic and an export product.

Shaanxi green tea

Shaanxi green tea is collectively called "Shaanxi green" and has a long cultivation history. It is mainly produced in more than ten counties in Ziyang, Ankang, Langao, Pingli and Xixiang in the south of Shaanxi, and it is one of the main tea producing areas in China. Shaanxi green is refined from fresh and tender tea leaves that have just been picked through processes such as braking, rolling, baking and screening. Therefore, the tea leaves are tender, rich in aromatic oil, even in strips, green in color, clear in water color, fresh and mellow in the mouth, and sweet in aftertaste. Ziyang Huangu Maojian, Baijiahe Garden Fried Green, Pingli Sanliya Fried Green, Ganggao Longanzhai Roasted Green and Xixiang Ziwu Xianhao are famous for their fine processing and unique flavor, especially Ziyang Se-enriched tea, which is famous for its various medical effects.

Shangluo Walnut

Shangluo area is a famous hometown of walnuts, with the annual output ranking first in China. Walnut is very nutritious and contains more fat and protein. It also contains minerals such as iron, magnesium, calcium and manganese, and various vitamins such as coriander and thiamine. Walnuts have a special nourishing effect on the brain.

Gastrodia elata

Gastrodia elata is mainly produced in Qinling and Bashan areas in southern Shaanxi, with the highest yield in Hanzhong, Ankang and Shangluo, ranking first in the country. Gastrodia elata can be used as medicine, and it can also be used to make precious dishes.

Elbow with a handle

Elbow with a handle originated in the middle of Ming Dynasty. It is said that during the Hongzhi period of Ming Dynasty, the magistrate in Tongzhou took bribes and perverted the law, and the people complained bitterly. When Zheng Shi, the governor of Shaanxi Province, visited the same state, Li Yushan, the chef, took a dish, covered the pig's elbow bone and put elbow meat on it, which meant eating up the flesh and sucking the marrow. Zheng Shi realized the truth and severely punished the evil officials after visiting. Zheng Shi paid a special visit to Li Yushan. When asked about the name of the dish, Li replied, "Bring an elbow", hence the name, because the leg bone of the pig is like a knuckle. Since then, the dish has spread all over the world, and it has been improved by various generations of chefs. Features: Steamed from the front elbow of a boned pig. The finished dish is purplish red in color, complete in elbow shape, crisp and mellow, and fresh and rich in flavor. Technology: Wash the boned elbow, boil it in a pot until it is ripe, take it out, spread soy sauce, put it into a steaming basin, add refined salt, cooking wine, onion, ginger, garlic and spice bags, steam it in a cage for about 3 hours, take it out, pick up the spice bags and seasoning residue, and buckle it into a large plate.

Fengxiang preserved donkey leg, Qian 'er meat and preserved donkey meat

Preserved donkey leg is a famous specialty of traditional meat food in Fengxiang County. According to legend, there was a restaurant in the late Qing Dynasty.