What are Xi 'an's food cultures?

There was no wok in Sui and Tang Dynasties, so there was no cooking. Cooking methods are mainly boiling, steaming and barbecue. At that time, rice was mainly produced in the south of the Yangtze River. People in Chang 'an, Guanzhong don't live on rice, but eat cakes made of wheat. Cake food is also divided into three types: soup cake, steamed cake and sesame cake, among which the eating method of soup cake may be the embryonic form of mutton buns later. At this time, chickens, ducks and fish are not meat, and pigs are not farmed on a large scale. People like mutton very much. So they cooked mutton and other auxiliary materials together with the cut bread in the pot by the method of soup cake, creating the delicious taste of mutton and steamed bread. Paomo pays attention to clear soup and rotten meat. Making soup is the most important thing. Bone soup and broth are cooked separately. The meat is cured for 20 hours and cooked for 8- 12 hours. Common boiled soup buns, a large pot with a diameter of nearly 1 m, and 50 kg of bread with seasoning, are boiled in the pot. Exquisite sellers close their doors after selling a pot of soup, so almost all shops with good taste open at 7 am and close at about 1 in the evening.

1 Hulutou paomo

Hulutou has a long history, dating back to the Tang Dynasty. According to legend, in the first year of Longshuo in Tang Gaozong (66 1), a Hu Mou opened a "miscellaneous mutton shop" in Zhuque Street, specializing in chop suey. One day, Saint Sun Simiao passed by and ate a bowl of "fried white sausage" in the shop. He felt that his intestines were fishy and greasy. When he asked the shopkeeper about the improper preparation, he immediately gave the shopkeeper a prescription of Bazhen soup (eight seasonings) for him to brew as usual. Sure enough, the intestines are fat but not fishy, the soup is oily but not greasy, and the taste is very delicious. Since then, customers have been full. In order to thank Yao Sheng for his advice, the shopkeeper hung a medicine gourd at the door of the store as a souvenir and named his food "Hulutou". The origin of the name "Hulutou" is another way of saying that it refers to the section where the large intestine of the pig is connected with the belly of the pig. It is full of oil and looks like a gourd, hence the name.

Shuipen mutton is a dish with mutton brisket as the main ingredient, and it is a famous traditional snack of Han nationality in Shaanxi. It originated in Chaoyi Town, Dali County, Weinan City, Shaanxi Province (formerly Chaoyi County was under the jurisdiction of the same state government), and the basin mutton in Dali, Pucheng and Chengcheng counties of Weinan City, Shaanxi Province is the most famous, especially in Chengcheng, where the basin mutton is the most authentic and has the longest history.

Sheep blood in powder soup is one of the traditional famous foods in Shaanxi province, which is refined by three steps: making blood, mixing seasoning and soaking steamed bread. Serve with vermicelli, coriander and other accessories. Sheep blood is tender, vermicelli is smooth and soft, spicy and fragrant, which is most suitable for eating in cold winter. Moreover, because most of the seasonings used are traditional Chinese medicines that warm the middle warmer, strengthen the stomach and enlighten the senses, they are especially favored by elderly customers with weak stomach and intestines.