Xi top ten specialty

Xi's top ten specialties are stone buns, scones, beef and mutton bread in soup, Qin Zhen cold rice noodles, biangbiang noodles, oil-sprinkled noodles, gourd head, bacon, Chinese hamburger and Guo Kui.

1, stone steamed stuffed bun:

Graphite graphite, also known as sand steamed buns, bobo steamed buns and dry steamed buns, is an ancient traditional snack in Guanzhong area of Shaanxi Province, with a very long history, and the legacy of "stone cooking" in the Stone Age is obvious. It is named after baking on hot stones. Because of its long history and primitive processing methods, it is called a living fossil in Chinese food.

2, glutinous rice cake:

Gao Dai is a traditional snack in Xi, Guanzhong and Jinnan. Steamed with glutinous rice, red dates or candied dates; Some will add red beans, raisins and so on. Steam on an iron steamer.

3, beef and mutton paomo:

Beef and mutton paomo is a traditional snack in Shaanxi, China, especially in xi 'an. Well-cooked, thick and mellow ingredients, thick carrion soup, fat but not greasy, full of aroma, attractive appetite, endless aftertaste after eating. Because it warms the stomach and fights hunger, it is deeply loved by people of all ethnic groups in Xi 'an and northwest China.

4, Qin Gui cold rice noodles:

Made of rice flour, produced in Qin Zhen, Huxian County, Shaanxi Province, also known as Qin Zhen rice skin. When eating, use a large straw cutter with a length of nearly one meter and a width of more than 20 centimeters to make filaments, add vegetables, small bean sprouts and other accessories, and add seasonings. The good taste is all in Chili oil, and the prepared cold noodles are all red, spicy and fragrant, and extremely refreshing.

5, biangbiang surface:

Biangbiang is a traditional noodle of Han nationality in Guanzhong area of Shaanxi Province, which is named after biang and Biang's voice during the production process. When it is made, the flour ground from Guanzhong wheat is hand-drawn to grow wide noodles, soy sauce, vinegar, monosodium glutamate, pepper and other seasonings are added to the noodle soup, and the noodles are taken out and drenched with hot vegetable oil.