What are the Famous Weinan Foods?

The beef and mutton buns are a traditional Weinan specialty, eaten by women and children alike. Since the reform and opening up of the country, overseas tourists have also been trying to taste it to their heart's content. Beef and mutton steamed buns with Qinchuan cattle and with mutton and its skeleton, hydroponic fans, garlic, grass nuts, cinnamon, ginger, anise, salt, alum, cooked mutton and other raw materials, divided into the bone meat processing, cooking meat, meat, break the buns, buns, five processes, food and then accompanied by sugar and garlic, cilantro, chili sauce and sesame oil, and after the meal to drink the soup soup plus fans cooked from a small bowl of broth. Characterized by: taste soup fresh, bun tendons light sheep, not nasty and not greasy, eat the hunger, nutritious, and has a therapeutic and tonic effect.

Water basin mutton

Water basin mutton originated in the Ming Dynasty during the Chongzhen years, because in the lunar calendar in June, also known as "June fresh". The city of Pucheng, Dali, the water basin mutton, has long been famous. To bone fresh with mutton, bones, cinnamon, peas, cumin, fruits, salt, monosodium glutamate (MSG) as raw materials, raw material processing, cooking mutton, modulation of cooked mutton three processes, when eating with baklava or baklava buns, accompanied by sugar and garlic, chili sauce, fresh garlic cloves, then the meat is rotten soup, fat and not greasy, mellow and tasty, a distinctive flavor.

Pucheng Rafters Steamed Bun

Rafters Steamed Bun is named for its shape like rafters, and has a history of more than a year's worth of production, making it a unique traditional food of Pucheng and its reputation spreads far and wide. In ancient times, local officials used the steamed buns wrapped in hemp paper and boxed them as gifts to the royal family and the ruling officials, and they were also sold to the provinces of Hunan and Guangdong. In the production method is unique, steamed buns do not make alkali, the degree of fermentation requirements are strict, the dough to be repeatedly kneaded, so the rafter steamed buns inside the crispy outside light, containing less moisture, not vegetables sparingly eaten, it is sweet and fragrant full of taste, and easy to carry, but also durable storage, to become a banquet hospitality, gifts to friends and relatives, travel essential food

Heyang Luk Mien

Luk Mien is a traditional snack in Heyang, Luk Mien is the main ingredient is the Buckwheat flour, and then add a small amount of flour made. The food is tough and tasty, with a strong sour and spicy flavor in the oil.

Dali elbow with handle

Selected bone elbow, accompanied by large incense, cinnamon and other cooking and steaming, for the traditional flavor of Dali snacks. The color of the date work, the shape of the ellipse, meat rotten glue, fat but not greasy, thin but not firewood, mellow flavor, a unique flavor.

Dali Jujube Meat Foam Paste

Dali Jujube Meat Foam Paste, originated from the Tang Dynasty, is one of the local "three treasures" 'horse tooth jujubes' as the main material, plus flour, cowpeas, alkaline flour, sugar, etc. Refined Jujube Meat Juice, cowpea soup, It is made by three processes: making cowpea soup, making foam paste, and boiling, and is red in color and sweet in taste, smooth and delicious, invigorating to the spleen and appetizing to the stomach, and is suitable for both the young and the old.

Dali Stove Tooth Noodle

Named for its stove-like shape, it is made from 21 kinds of raw materials, including flour, pork, bamboo shoots and gourd, and deep-fried tofu, etc. Through the processes of noodle mixing, stove toothed noodle making, brine making, and cooking and seasoning, it can be said to be rigorous in the selection of materials, with a variety of ingredients, a fine process, supple and glossy noodles, and a strong and spicy bashfulness, which is appealing to the palate.

Hancheng Mutton Noodles

Hancheng Mutton Noodles, originated in the Tang Dynasty, the raw materials are fine buckwheat flour, fresh mutton, cooked mutton oil, vinegar, green onion, artemisia noodles, oil splash of chili, salty noodle sauce, refined salt, five-spice powder, salty leeks, etc., to the pressure of the noodles, the production of bashful broth and seasoning and other processes. Its characteristics are: noodles long and soft, bashful and thick alcohol, entrance spicy and pleasant, the aftertaste fragrant and timeless, fragrant through the fresh taste of the United States, the unique flavor of the oil fragrance is not greasy, become the first Hancheng flavor snacks, and the reputation of the Sanqin, Chinese and foreign tourists to eat without praise.

Meiyuan Crispy Dumplings

Produced in the town of Fuping Meiyuan, the selection of materials is rigorous, the stuffing to be used every other year in the summer to enable the crispy dumplings beautiful chic shape, yellow color and lustre, flowers and prongs are clear, the entrance is crispy, fragrant, sweet but not greasy.

Crescent moon cakes

Dali traditional food, named after the crescent moon. Raw materials are flour, refined salt, lye, sesame, cumin, rapeseed oil, through the three processes of flour, baking, branding and baking. Characteristics of the outer skin crispy, inner flesh fluffy soft, hot and cold can be eaten, eat water basin lamb, with this cake into the lamb, flavorful.

Fuping Empress Dowager Cake

The cake was named after Empress Dowager Bo, the mother of Emperor Wen of the Han Dynasty, who liked to eat it, and then it was introduced to the people. It is made of superior flour and lard, and is characterized by a burnt, crispy crust, layered meat, soft and tasty, and an oily aroma that is not greasy.

Qiongpan Sugar

Qiongpan Sugar is a famous folk local specialty in Dongfu, especially the sugar produced by Phoenix City in ancient Pinyang County (Liuchu Town, Fuping County, Weinan City, nowadays), which is famous both at home and abroad, and Qiongpan Sugar in Liuchu Town, Fuping City, has been produced for hundreds of years according to the history of the present day. Qiong pot sugar selection of the town's high-quality well water and fine millet distillation, and barley malt syrup stirring fermentation juice, with an iron pot boiled into a paste "stove sugar" removed to cool, and then in the steam heating repeatedly twisted and pulled, so that the color of the sugar from yellow to white such as Qiong, and then with fried white sesame, and then with peanut kernels, walnut kernels, rock sugar, sugar, preserved fruits, Chenpi, etc. layered in a porcelain jar hot stew, and finally mixed into a cake, cut into strips, that is, into the flavor of the rich and mellow flavor items agar pot sugar. Because of its crispy and sweet, chewy flavor, spices exquisite, has always been the folk tradition of elimination of food and lungs, spleen and kidney health care treasures, because the sugar avoid heat and fear of moisture, is only suitable for cold days small batch production, so it has become the traditional New Year's Eve, winter rare natural green dietary supplements and gifts to friends and relatives of the best gifts. It is also one of the local flavor specialties for Chinese and foreign tourists to buy and taste. Therefore, people add the word "hour" to this kind of buns, and then agreed upon, passed down to this day. The main raw materials required are: white flour, fresh lard, Chishui onions and secret seasonings, such as noodles, made by making oil filling, and noodles, mixing filling, wrapping, steaming cage made of five processes. It is characterized by its thin skin and white "monk's hat" shape, oil seepage bottom of the package was golden, rich and fresh, oil but not greasy, and long-lasting flavor.

Weinan Crystal Cake

Weinan Crystal Cake is one of the most famous cakes in East China. It is named for its transparent and shiny filling, which is as bright and crystalline as a crystal stone. Selected on the white powder, sugar, rock sugar, lard, cinnamon and other raw materials refined. It has the characteristics of golden face and silver gangs, skin off crisp, cool tongue oozing teeth, fragrant and palatable, and rich in nutrients. Now the crystal cake has become a famous tourist food and marketing all over the country.

Shizi Bun

Shizi Bun is a popular traditional food, also known as ancient griddle cakes. Because of its long history, it is known as China's food "fossil". The raw materials of stone bun are flour, alkali flour, refined salt, cooked lard, fresh pepper leaves, etc., made by several processes such as flour, processing stone, baking billet, which is characterized by fluffy and fragrant, easy to digest, easy to carry, and good for storage. The stone buns are commonly eaten by pregnant women in the rural areas of Weinan after giving birth, and are also a must-have gift for friends and relatives, entertaining guests, and traveling abroad. With a bright red color, sweet and fluffy, palatable and not greasy, hot and cold food are suitable for the characteristics. The above white flour, cooked flour, sugar, rock sugar crumbs, cooked lard, green and red silk, rose sauce, rapeseed oil, walnuts as raw materials, by the system of skin surface, crispy surface, filling, biscuit blanks, deep frying several processes refined surface into a layered, beautiful appearance, texture fluffy, taste Qin sweet, crispy beauty and durable storage, although the storage of more than a month, at any time to take the food, and the characteristics of the color and flavor of the unchanged and near and far famous.