戊己庚辛
粉蒸羊肉 炒粉鱼 葫芦头 锅盔 粉汤羊血 贵妃饼 太后饼 甑糕 姜丝拌汤 浆水面 烩麻食 煎饼 秦镇米皮 咸馓子 腊汁肉 扯面 荠菜春卷 豆黄糕 饺子宴 凉皮 酸汤饺子 小吃宴 水盆大肉 黄贵柿子饼 金线油塔 胡麻饼 时辰包子 千层油酥饼 荞面饸饹 臊子面 柿面糊塌 庄里合儿饼 泡泡油糕 石子饼 灌汤包子 牛羊肉泡馍 腊牛羊肉 腊牛羊肉在西安已有近百年的历史，是西安的名小吃之一。它选料考究、工艺精良、辅料齐全、火功得当，卤出的肉质地酥粒、色泽红润、香醇可口。相传慈禧太后逃难到西安时，吃了西安的腊牛羊肉赞不绝口。今天的腊牛羊肉已成为馈赠亲朋好友的佳品，你一定要买一点回去。保鲜问题你不必担心，真空包装一般可以保鲜10天左右。 黄桂柿子饼 用临潼上等的火晶柿子加桂花酱、白糖拌上面粉精制而成。特点香甜可口、甜而不腻。相传李自成称王西安后，临潼的老百姓就是用黄桂柿子饼慰劳义军的，很受义军将士称道。 甑糕 用糯米和红枣为原料精制而成的一种甜糕，西安人一般用它当早点。特点是枣香浓郁、软糯粘甜，因为大枣还具有益气补血、养肾安神的功效，营养价值非常高。是一种滋补养身的食品，深受西安人的喜爱。 秦镇米皮 在西安，秦镇米皮是老少皆宜的食品。年不分四季，日不分晴雨，凉皮摊上总是座无虚席。调食时，配以适当的菜（一般是小豆牙或大豆芽）、油泼辣子、蒜泥、酱油、香醋、香油和味精等调料，吃起来光润、皮薄、细软、筋道，口感独特。 粉汤羊血 由制血、配调料和泡馍三个步骤精制而成。食时配以粉丝、香菜等辅料。羊血鲜嫩、粉丝光滑筋软、辣香扑鼻。寒冬食用为最佳。又因所用调料多为温中健胃和芳香开窍的中药，故特别受年老胃弱的顾客的青睐。 粉蒸牛羊肉 起于盛唐，是长安著名的小吃之一。用鲜肥牛或羊肉以花椒、茄香等十向种调料靡粉腌制入味后，和面粉经武火、文火蒸制而成。食时，佐以生蒜（也可以用荷叶饼夹着吃），再来一杯熬制的砖茶，既有助消化，又觉清心利口，回味无究。 荞面 陕西名小吃之一，已有600年的历史。尤以陕北、韩城、西安校场门白桥面最为有名。制作时选用新鲜荞麦现靡现做，一般凉食，亦可加羊肉臊子热吃。特点是清香利口、条红筋韧。当地人戏称："荞面黑是黑，盘韧爽口能待客。" 蜂蜜凉粽子 西安名小吃，始于唐代。是在凉粽子上淋上蜂蜜、桂花酱而成。凉甜芳香、沁人肺腑，是理想的夏令食品。 牛羊肉千层油酥饼 始于唐代，其制作技艺非常精细，经过制酥、和面、制饼、煎炬等四道工序而成。色泽金黄、层次分明、脆而不碎、油而不腻、香酥可口，数回民坊上的最好吃。 黄桂稠酒 以糯米为原料，经蒸熟发酵而成。色白如玉、粘稠似浆、酒精含量低、老少皆宜、风味独特。据说当年"李白斗酒诗百篇"，畅饮的就是长安特产的稠酒。 北院门回民小吃一条街 北院门大都是明清传统形式的木结构店铺，古朴黄雅，建造精巧，具有浓郁的关中传统民居和市井建筑风格。这里经营灌汤包子、牛羊肉泡馍、烤肉、八宝粥等回民饮食。中外食客整日络绎不绝。 长武锅盔 长武锅盔源于外婆给外孙贺弥月的赠送礼品，后发展成为风味方便食品。锅盔整体呈圆形，直径尺许，厚一寸，重五斤。原料用麦面精粉，压杆和面，浅锅慢火烘烤。锅盔外表斑黄，切口砂白，酥活适口，能久放，便携带。 扯面 扯面是关中地区的传统面食小吃。用烧热的油泼后搅拌食之。其特点是色泽协调、光滑柔韧、淡雅清香。 乾县锅盔 公元624－705年，为唐高宗李治与女皇武则天修筑合葬墓乾陵时，因工程浩大，民工甚众，烹食困难，监工士卒便用头盔烙馍，因而得名。以后多经改进，形成独具风味的食品。锅盔直径八寸，厚六分，形似菊花，内瓤起层，美味可口。 陇县马蹄酥 马蹄酥，因形似马蹄而得名，原是陇县民间走亲访友时的名贵糕点，是用精粉、猪板油、蜂蜜和白糖等为原料制成，色泽褐黄，纹层清晰，脆酥绵甜，且耐存放。现陇县食品加工厂生产。 凤翔豆花泡馍 如果您想吃经济方便早点，凤翔豆花泡馍将是您在宝鸡的首选。吃法是将切成小块的锅盔倒入豆浆锅内煮稍许，盛入碗内，然后将热豆花舀放其上，浇以豆浆，佐以调料。其质量要求是豆花要嫩、豆浆要"煎"、辣子油要"汪"。食后味道咸辣清香，营养高易于消化。在宝鸡市、凤翔等地已成为一种经济早餐。 岐山臊子面 岐山臊子面具有悠久的历史，最早始于周代。制作时以大肉"臊子"（臊子即肉丁）加豆腐、黄花、木耳、海带及鲜味的底菜、漂菜，烹汤浇面而成。岐山臊子面以"薄、盘、光、酸、、辣香、煎、稀、汪"的特点而闻名遐迩，人们常以"岐山面"称之。岐山面馆遍布关中城乡。 如果您到岐山县，还可走进农家民俗村，品尝到原汁原味地道风味的臊子面。 凤翔腊驴肉 腊驴肉创制于清代咸丰年间。腊驴肉的制作要选上等驴肉，经过夏、秋、冬三季的晒、压、煮、腌而成。其切片颜色鲜红、肉质细腻、酥而有筋、味道鲜美、回味无穷。特别是"钱钱肉"，谓之腊驴肉中的精品。现凤翔县有多家企业加工生产，是馈赠宾客、宴迎亲友之佳品。 岐山锅盔 相传岐山锅盔最早始于周文王之时，又名"文王锅盔"。锅盔因形似锅底，大如锅盖而得名，其面细、酥脆、油香、味美。制作时和面加入盐、油、香料，再用木框反复拌压，表面粘上芝麻，小火烤烙而成，色黄皮脆，味道香美。 宝鸡茶酥 茶酥以面粉、猪板油、菜油外加佐料烘烤而成。色泽金黄、内层松软、层层落花、油而不腻、口味香酥。常以油煎荷包鸡蛋配合食用，味美适口。 洋芋擦擦 用擦子把洋芋擦成寸长的薄片，拌入花椒、葱丝、姜粉、盐末等，同面粉搅匀，上锅蒸熟。酥绵可口，久吃不厌。 钱钱饭 粗粮精制的钱钱饭是将黑豆经浸泡，膨圆涨大，放在碾子上压成片，形如铜钱，所以百姓称"钱钱饭"。 水盆羊肉 蒲城、大荔的水盆羊肉久负盛名。是以剔骨鲜羊肉、羊骨加桂皮、花椒、小茄香、草果、精盐、味精制作而成，食用时配烧饼或白吉馍同吃，佐以糖蒜、辣子酱、鲜蒜瓣，则肉烂汤清，肥而不腻，别具风味。 韩城羊肉合各 将细荞麦面粉经压制成合各，用鲜羊肉、熟羊油、香醋、葱花、蒿子面、油泼辣子、咸面酱、精盐、五香粉、咸韭菜段等制臊了汤，浇与其上。其特点是：合和细长绵软，臊子酥烂浓醇，入口麻辣宜人。 蒲城椽头蒸馍 椽头蒸馍因其状如椽头而得名，距今已有200余年的制作历史，为蒲城特有的传统食品。制作方法别具一格，蒸馍时不用碱，发酵程度要求严格，面团要反复盘揉，所以椽头蒸馍内酥外光，含水分少，且便于携带，又耐久贮。 大荔带把肘子 带把肘子选用带骨猪肘，佐以大香、桂皮等煮蒸而成，其色泽枣红，形似椭圆，肉烂胶粘，肥而不腻，瘦而不柴。 汉中粉皮子、汉中热凉粉、汉中菜豆腐、城固面皮子、西乡牛肉干、镇巴干炸山雀、略阳罐罐茶、宁强麻辣鸡、浆水面、米糕馍、宁强核桃馍、树叶子凉粉 油茶泡馍 油茶是用家畜油和面粉炒成的。在耀县城的大街上，有不少卖油茶泡馍的店铺和小摊。 榆林的豆腐、炸豆奶、拼三鲜，绥德的油旋，镇川的油干炉，佳肥的马蹄酥，子洲的果馅，清涧煎饼，米脂驴板肠，定边，靖边的宰羊肉、剁荞面以及各地都有的羊杂碎、手抓羊肉、油糕、米酒、碗坨。
艰难之旅
1, bubble steamed muttonBubble steamed beef and mutton is the unique characteristics of the well-known方邦Xi'an snacks, Xian Sun family restaurant business from the beginning of 1898 so far, one hundred years of history.Legends, hot beef and mutton in the 11th century BC, the ancient "cattle and sheep share" based on evolved. Western Zhou Dynasty, he will "share of cattle and sheep" as the King, the lords of the "ceremony dishes." According to the "Song Book" records, the Northern and Southern Dynasties, the gross result of amendments to the Song Dynasty of cattle and sheep presented no taste this soup, called King-Emperor官史too, and later promoted to the Book of History Guanglu doctor. There is still a humorous story, the former proclaim oneself emperor Song Emperor Zhao Kuangyin trapped in Changan, all day long live the lives of hungry day came to a cooking beef and mutton are the shop front, the treasurer to see the poor, thus them to bring their own dry steamed broken hand, and then he poured a spoonful of broth滚热placeCook in the fire. Zhao Kuangyin devoured and swallowed, is its taste is the best in the world of food to eat. Later, Zhao Kuangyin acclaimed emperor, the emperor made a one day stopover in Changan, still did not forget that time in the beef and mutton eaten steamed cooked, with civil and military expertise to find the minister of eating beef and mutton饭铺bubble steamed, still taste great better than Delicacies, and rewarded the shop's treasurer. Bubble eating steamed king once the story spread, beef and mutton on the bubble became famous Chang An Avenue snacks. Northern Song Dynasty had great writer Su Shi's "The Prince有熊dishes Longde, Qin bean jelly cooking only" a poem of praise.2, Huang Thick WineShaanxi flavor to their dishes point contains a rich cultural history and taste for more and more visitors by understanding and love. Feast on the banquet is, regardless of family dining, so the most famous drinks in Shaanxi Huang started the popularity of the Thick Wine. Now, from the Grand Hotel to the Neighborhood and snack shops everywhere selling hot in the Thick Wine, Xi'an, as well as many old people and children and also be able to say a few words about外地客Yang and Thick Wine to the legend.Huang Thick Wine is caused Xiaoqu glutinous rice and sweet, with its fragrant named Huang. This wine like a玉液,绵甜mellow, long aftertaste, it is said of its history can be traced back to the Zhou Dynasty's "mash sweet wine." By research, invention in distilled spirits, our ancestors have been drinking is such a wine, especially in the Tang Dynasty, "Li Bai's poems斗酒100, Chang'an City上酒家sleep, called the Son of Heaven had come on board, claiming Hill is Sally wine. "Du Fu's here,"斗酒"Thick Wine refers on this point唐墓murals unearthed in recent years as evidence can also: 1992 in Chang'an County, South Lane Wangcun unearthed WeiFamily's tomb in the courtyard there is a banquet master map, chart, there are two girls from both sides of the wine on the side seats. Archaeological experts have pointed out that the wine is drawn next to the current pressure is from the client, as in Li Bai's poem "Man-shop wind Lau Fa-Xiang, Wu Ji pressure to persuade visitors to taste wine," described the scene. The key is a "pressure" character, that is human to make wine with juice and separated from the lees, this scenario in today's Xi'an, a number of "old" can still be seen in hotels.3, buckwheat noodles饸饹Xi'an city wall in the northwest there is a place called Jiaochang door, as the name implies, was probably the Eight Banners soldiers, green exercise the powers of the local soldiers. "Gate" did not see, but for a long period of time, "teaching field gate," the words appear in Xi'an's population, are often hung behind the other two words "饸饹."Buckwheat noodles made from the use of comparison is called a fixed饸饹buckwheat noodles. According to some research that this food has been in the Yuan Dynasty, Yuan based on the王桢the "Book of agricultural buckwheat" in section "the North after the诸郡kinds of grinding for the soup noodles or cakes, Wei River leakage. "" river leakage, ""饸饹", both in the pronunciation of Putonghua is based on whether the cavity is very similar to those in Shaanxi, and perhaps the former to the latter is the sound bar.4,灌汤bunsThird, the city of Xi'an Jia celebrities. Came to Xi'an, you are in any case to go Mr. Jia San thorough taste of the Muslim people and the United States Meilen skill-hwan. Jia find three, do you even find a real snack. Xi'an snacks and more, "Jia灌汤three buns" is the head of the largest and most resounding number one in Xi'an snacks.5, Shaanxi凉皮Shaanxi凉皮a wide range of different practices, when mixing characteristics, tastes different, here, to cite only a few.Sesame凉皮eat a typical Muslim. Its relatively simple approach to tune into a paste of flour, into a tailor-made metal-sheng凉皮basket, the swaying branch皮萝so cool precision flat surface at the end of the floor in the basket, and then mature steaming pot Add water. Eat when the dough into half a centimeter wide, the general increase in accessories for the cucumber wire, transferred to salt, vinegar, soy sauce, sesame, pepper oil can be.Qin town to凉皮made of rice flour as raw material, as produced in the Qin Huxian town, but also rice叫秦town. Rice production to adjust for the paste, multi-storey flat in the bamboo steamer with steamed旺火. Eat when nearly one meter long, more than 20 centimeters wide hay cutter cut into filaments by adding vegetables accessories, small sprouts and so on, transferred sauce, a good taste in the chili oil on the whole, a good tune-wide red凉皮, Murraya spicy.Hanzhong Hanzhong凉皮produced in the region because of its name. As a result of processing with a small stone mill by adding water to rice paste made of rice flour, also called the Water Mill凉皮. Produced when the pulp mill Dangshan flat rice noodles in steaming the bamboo steamer. Adding spices, mainly garlic juice, hot pepper oil, hot and sour taste of garlic shows.Qishan rolling dough produced the best Qishan County. Production will be washed out gluten wheat flour, the starch into a rolling pizza, steaming on the steamer.凉皮both made of soft and sticky. Locally brewed condiment to food Qishan vinegar and chili oil, supplemented by the gluten washed out silk, in a small wok with uniform mixing, and the earth plate off, and its main characteristic is that acid taste, spicy, aroma.Main凉皮gluten produced in the Guanzhong area, longer working hours and have to wash out the gluten, starch paste into a tune, sung to the pot metal steaming basket凉皮. Modulation, by adding steam cooking gluten block, seasonal vegetables, spices have vinegar, soy sauce, garlic juice, monosodium glutamate, salt, chili oil, sesame oil and so on, when to eat bold. In addition to the above, the Shaanxi Fufeng also branded the dough, the konjac凉皮Hanzhong,凉皮black rice, mung bean Shanbei凉皮so.6, bubble油糕Characteristics: the color white, epidermal bulk, such as on轻纱system,捏成Securidaca.The main raw material:水烫face, Huang, sugar, peach kernel, Rose, Spodiopogon.A brief introduction:油糕is a water bubble烫面, Spodiopogon, Huang, sugar and other raw materials made of stuffing, making a unique refined. The main features of the color white, epidermal bulk, as if on轻纱system, Securidaca捏成can be described as representing, by people of all ages.7, Qishan noodlesSub-surface of the smell of urine in Shaanxi Province has a long history, the Qing Dynasty has been very well-known. To thin, reinforced, light, fried, thin, Wang, sour, spicy, incense is known, with refined white flour, pork, day lily, eggs, fungus, tofu, etc.蒜苗made of raw materials and a variety of condiments. The basic production process is: noodles to hand-rolling into, and to achieve fine article面薄, tendons Ren smooth, hard and soft appropriate standards. Smell of urine is the first son so sliced pork into hot oil烹炒, at the same time by adding ginger, salt, spices noodles, spicy noodles and Chen醋炒through fait accompli. The bean, day lily, fungus speculation at the end of good for vegetables, eggs into蛋皮share, cut into prismSmall films, small加切drift蒜苗do dishes. Cooked noodles when eating fish first into the bowl, into the end of cooking, and then poured soup, put bashfulness, and the drift dishes.Width requirements Qishan noodles soup, soup that is less multi-faceted, and highlight the hot and sour flavor. The so-called pan-fried, Wang that hot pasta to hot mouth, and petrol should be more in order to reflect the characteristics of this surface. Qishan surface is a high-carbohydrate, high saturated fatty acids of the local pasta.And even in the ancient city of Xi'an, Xi'an SANQIN Sun prestigious earth Qishan Noodle House is one the largest in Xi'an Qishan Noodle Yongming Qishan西岐face hometown legacy inherited three thousand years, and the use of modern technology to carry out a process innovation, so that Sun Qishan noodles have a "thin light bars, fried thin Wang, hot and sour flavor, not soup, long aftertaste, "features 15 characters, full of nutritional value to the end of five natural plant (roots, stems, leaves, flowers, algae) and five colors (red, yellow, white, green and black) together with dozens of luxury cooking spices from, nutrient balance, high nutritional value, it is inexpensive and popular fast food nutrition.8,葫芦头Song葫芦头the original proposal in the "white fried intestines," It is said that so far. Pig large intestine by the other ingredients first,猪肚head加佐料after肥肠to腥臊boiled soup, steamed and then cooked by Tang.酽its rich soup,鲜香palatability, is a highly unsaturated fatty acids, high-cholesterol food.味醇is rich,鲜香滑嫩fat and not greasy, the characteristics of young and old-Safe.Occurred in the spring of additional bubble steamed Museum \ 'seafood葫芦头\', an increase of sea cucumber, squid, chicken and other raw materials, more delicious flavor. Fish bowl奶汤began in the Tang Dynasty palace food \ 'breast stuffed fish \'. Mainly to feed the Yellow River carp, chicken, ducks, elbows, ribs stew soup into white, the preparation of copper into the pot after the Shing, the Xifeng Liquor boiling when I caught fish consumption dipped ginger vinegar sauce. Tender meat, delicious soup.葫芦头is xi`an some snacks, hot steamed mutton it is somewhat similar to that for the break with both hands with the small loaf of steamed bread, but not the main raw material for meat, but chitterlings. It is said that葫芦头from the Tang Dynasty, Chang'an, a famous doctor Sun to the store to eat chitterlings monopoly that smell great, greasy, and that the system of law shall not be treated, we teach intelligence Road, and stay drug seasoned gourd so that the owner, Sun grateful owner, I would hoist hanging in front of medicine? quot; miscellaneous cake "also called"葫芦头"the.9, plus steamed meatIn Xian, the old Prince Fan has become synonymous with the meat juice. Prince meat sauce originated in the Warring States Period, when the "cold meat", as generations passed, the evolution into today was the Prince of Qin taste the meat juice. Fan the meat juice Prince has recorded nearly a hundred years of history, by a name created by Fan hawkers. Because of its fine finish, the whole seasoning, fire gong that system by a long simmer, the color red, soft rotten mellow, long-stored unchanged. Fresh From the "do not eat greasy fat mouth full of meat-free residue oil, do not bite the meat from the rotten teeth, food余香long after the feast" of praise. In recent years, in the production process on the strict enforcement of rules and increase the proportion of lean meat, and incense, the spray to make them more richShannon, welcomed by food. Many provinces and cities have been rated as high-quality snacks. In 1989 and won praise for its unique style, high-quality products awarded the Department of Commerce, "Golden Tripod." With fresh steamed holding白吉eat, then steamed肉酥Shannon, memorable.10, Dumpling DinnerCharacteristics of food in Xi'an, the most known way of none other than a "dumpling feast," the name, it is mainly composed of such a mix of the feast of dumplings Zongbin feast, so called "Xian dumpling feast." Road, especially foreign tourists claimed that hundreds of dumplings, stuffed with different, different shapes捏成, Linglong剔透,或蒸或煮, pretty good, each have an elegant name and legend, was so were dazzling, full of praise. "Xi'an Dumpling Feast" is divided into "feast of flowers", "Peony Dinner," "dragon and phoenix feast", "royal feast", "Bazhen Feast" and other five high, medium and low level, by more than 180Color appearance, flavor of the dumplings were superior composition, can be described as "one of a lattice dumplings, dumplings 100 ®."
尛嘴亂吃
肉夹馍chinese hamburger 凉皮 忘记了回民街钟楼，Bell tower大雁塔，Big wild goose pogoda兵马俑 Emperor Qin's terra-cotta warriors and horses
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