Wugong town flag flower noodle is a kind of pasta that locals like very much. It is also called fragrant noodles or flowered noodles. Generally used to entertain guests, noodles are mainly high-quality flour, and soup is supplemented by broth. Saozi is fried with yellow flowers, fungus, kelp, shredded chicken and meat. Dried vegetables are made of chopped green onion or leek, egg skin and so on. The finished product is "thin, hard and shiny; Sour, prosperous and fragrant. Liquan Baked Noodles Liquan Baked Noodles is known as the earliest convenience food in the world. It can be eaten with soup or dry. Its special way of eating is called Miao, which is to put noodles in a bowl and pour them repeatedly with boiling water. Then add seasoning and you can eat it. The seasoning is unique. Mix Chili noodles with the best lard, add chopped green onion, leek leaves, salt and local balsamic vinegar. We baked noodles in Liquan. We can eat fish, fish cake, pig's head cake and pig's head meat in the water, which is also called Suide snacks. Melaleuca oil cake: Knead the dough with warm water, roll the dough thin with crispy noodles, roll it into long strips, then flatten the dough into a cake, spread it with patterns, and bake it on the stove. Crispy outside and tender inside, with distinct layers. If you take advantage of the heat, you can cut your mouth along the edge with a knife and fill it with cold pig's head meat, which is called "lion's big mouth". Take a bite to relieve it. Crystal lotus seed cake is made of lotus seeds as the main raw material, kneaded into dough with flour, and wrapped with raw board oil particles, walnuts and so on. Make crystal stuffing and fry it. The dish is golden in color, crisp in skin and soft in filling, transparent in soup color, sweet and delicious. Local snacks, Yaozhou District, Shaanxi Province. Its characteristics are: spicy and sweaty, tough and refreshing. Salty noodle soup can be divided into oily noodles and alkaline noodles. Oil noodles are hot noodles, mixed with oil to cool and eat. Alkaline noodles are hot noodles. Qin Zhen rice skin Qin Zhen rice skin is a famous specialty snack in Qin Zhen, Huxian County, Shaanxi Province. Qin Zhen rice skin is made of local indica rice. The production process includes soaking rice, pulping and cooking. In front of the customers, the master cuts the whole rice skin into thin strips with a broadsword weighing dozens of pounds, mixes with special Chili oil (called "oil splash"), vinegar, salt, shredded cucumber and bean sprouts, and bowls of Qin Zhen rice skin that look red, tender, thin, soft, cool and delicious can be served. Pucheng Rafter Steamed Bread Pucheng Rafter Steamed Bread is a traditional food in pucheng county, Shaanxi Province. Raw material formula: 5 kg of white flour, 600 g in spring and autumn, 1. 1 kg of water in winter: 30℃ 1.75 kg of water in spring and autumn, 20℃ 1.75 kg of water in summer and 2 kg of water at 50℃ in winter. It is a traditional beet in Shaanxi. The raw materials of this dish are common, but the production is exquisite, and the pyrotechnics and spoons are exquisite. This dish is crystal clear, soft and delicious, sweet and refreshing in Huang Liang, and it is an excellent banquet. It is said that Lamian Noodles, Lamian Noodles, Lamian Noodles, Mian Mian and Mian Mian Mian have a history of more than 3,000 years. Pant's noodles are like ribbons, one of the eight eccentrics in Shaanxi, commonly known as "biang-biang noodles". There is still a difference between the authentic biangbiang noodles made by Guanzhong people and the Lamian Noodles that city people usually eat. Authentic "biangbiang noodles" have a width of two or three inches and a length of about 1 meter. When it is thick, it looks like a coin, and when it is thin, it looks like a cicada. Generally, a noodle uses up to 2 ounces of flour, so for people with a small appetite, a noodle is enough for a meal, while for Guanzhong people with a large appetite, it is easy to eat 8 ounces 1 kg at a time. If you want to have an economical and convenient breakfast, Fengxiang bean curd will be your first choice in Baoji. How to eat it is to pour the pot helmet cut into small pieces into a soybean milk pot and cook it a little, then put it in a bowl, then spoon hot tofu on it, pour soybean milk and add seasoning. Its quality requirements are that tofu should be tender, soybean milk should be "fried" and pepper should be "prosperous". After eating, it is salty, spicy and delicious, with high nutrition and easy digestion. It has become an economic breakfast for Baoji Fengxiang. The ingredients of bean curd and steamed stuffed bun are bean curd (also called bean curd in our family), soybean milk, steamed stuffed bun (with guokui tablets), pickles, salt (appropriate amount) and Baoji Fengxiang Chili oil. Zichang Pancake, named after slow fire, is a famous snack in Zichang County in Shaanxi, Gansu, Ningxia and Shanxi. Rafter steamed bread Rafter steamed bread is a kind of steamed bread in Weinan area of Guanzhong, Shaanxi Province. Because steamed bread looks like a rafter, it is called "rafter steamed bread". Cook the oil cake powder, add auxiliary materials, and fry in an oil pan. The color is milky white, soft and sweet, the cake surface is fluffy and foaming, and it disappears at the entrance. "Watching the wind disappear" oil cake originated in the Tang Dynasty. Bubble cake is a traditional snack in Sanyuan County. Its origin can be traced back to the famous barbecue in Wei Juyuan in Tang Dynasty. 1990, won the "Golden Top Award" for quality food of the Ministry of Commerce. Before I soaked the fish in water, I always thought Yangling was a personal name. Recently, I had dinner with a friend of Xi at No.6 Lujiaxiang "Xi 'an Dipping in Water", only to know that Yangling is a place name. Noodles in soup is a traditional dish in Huxian County, and it is praised as Xi An Fan Ji's lazy human flesh by famous snacks in China. Fan Ji lazy human flesh has a history of more than 60 years, and its founders are Fan Fengxiang and his son. Fan Ji bacon is famous for its fine selection of ingredients, complete materials, excellent cooking, bright color, delicious taste, rich fragrance and long storage time. The quality of Fan Ji bacon is very good, because its "preserved soup" was many years ago. This soup tastes mellow. After a long period of simmering with old soup and new ingredients, the meat is broken but not rotten, rich and fragrant. Elbow Dali Shaanxi Elbow Dali, a steamed dish, enjoyed a long-standing reputation at banquets in the Qin Dynasty and was listed as the first famous dish in China's menu Qin cuisine plate. Can be used as a dining table and meals. It is famous for its outstanding fragrance, excellent color, fragrance, taste and shape. The color is purplish red, like a handle, so it is called "elbow". Its materials are unique and different from other elbow dishes. The elbow with bones and hooves, like a vegetable mountain, is unique and plump, and can be called "the king of vegetables". Yulin fried soybean milk Shaanxi Yulin traditional snacks. It is fried with soybean milk, eggs and mung bean starch. The method is: put thick soybean milk into a bowl, knock in eggs, then add mung bean starch paste and stir evenly to get egg soybean milk. Add soybean milk and sugar to the wok, bring it to a boil with high fire, slowly add the prepared egg soybean milk, and gently stir at the bottom of the wok while pouring. When the soybean milk becomes mushy, take it out of the wok, pour it into a square porcelain plate, and cool it to a frozen state, which is the soybean milk. Sprinkle a layer of white dry flour on the chopping board, turn the concentrated soybean milk over the flour, sprinkle another layer of flour, cut it into 4 cm wide strips and wrap it evenly in the flour. Set the wok on fire, add cooked lard, add soybean milk strips one by one, fry until the oil surface floats, remove and plate until golden brown, and sprinkle with white sugar. It is characterized by tender outside and sweet inside, sweet and delicious, and mellow taste. The products of an existing company are recognized as "Chinese famous snacks". Water chestnut cake in Longxian County is named after its horseshoe shape. It was originally a precious cake when people in Longxian County visited relatives and friends. It is made of refined flour, sheep fat, honey and sugar, with brown color, clear texture, crisp and sweet taste and storage resistance. Now it is produced by Longxian Food Processing Factory. Water chestnut cake in Longxian County, also known as honey stuffing, is named after its horseshoe shape. It is a precious cake for people in Longxian to visit relatives and friends. Xi' an Crispy Cake is called the first point in Western Qin Dynasty, also known as Qianceng Crispy Cake. It is made of flour and vegetable oil through embrittlement, kneading, making cakes and frying. Golden color, distinct layers, crisp but not rotten, oily but not greasy, crispy and delicious. Chili meat knot, a snack, originated from Huxian, the most famous county in Guanzhong area of Shaanxi Province, and it is oily but not greasy. It can be called "Guanzhong Yiqi". There is a Baiji town in Shaanxi Province, where the cakes are delicious and distinctive, so it is called Baiji steamed buns. Baijimo is said to have originated in Xianyang. Knead with good flour, make it into a cake, bake it on an iron pan, put it on the hearth, bake it on an iron pan with charcoal fire, turn it up slightly, and both sides are brown. I always thought cooking was a rare realm. Top-grade Baiji steamed buns are fully kneaded and cooked just right. A well-made Baiji steamed bun looks like a "tiger-backed iron ring". Including Guo kui, bean curd, dried noodles and crispy noodles. Heyang Youmian Youmian is a unique local flavor food in Heyang, Shaanxi Province. When eating, boil the water and add a little salt to prevent the noodles from sticking in the pot. Grab a handful of cut noodles and put them in the pot. Stir the pot with chopsticks and you can clip it up. Outsiders will always wonder if this face is familiar. In fact, there is no need to worry at all, because it has been branded to 70% to 80% on tobacco, and then it is completely cooked by scalding it in boiling soup. Or dried fish, or bring soup, as you like. You must fish some fish meal by hand with a colander, then add big oil (white oil), big oil pepper (red oil), clear oil pepper, salt and vinegar, dip a little pepper noodles, sprinkle with chopped green onion or leek, and you can eat. When eating water chestnut noodles, big oil is essential, and buckwheat noodles mixed with big oil are soft and delicious. First, outsiders think buckwheat noodles look black and ugly; Second, I am afraid of being unfamiliar; Third, I am afraid of red pepper, but eating a bowl will make me feel delicious. When I bite the tendon in my mouth and eat it in my stomach, I know why people in Heyang have deep feelings for noodles. Heyang people, regardless of sex, age, all like to eat water chestnut noodles and go to the market. Without two bowls of water chestnut noodles, we eat red oil one by one. Even well-dressed girls and kannika nimtragol are not embarrassed at all, but feel that only in this way can they taste. Every Spring Festival, many families will specially order dozens of pounds and prepare red pepper to entertain relatives and friends. When receiving foreign guests, noodles are an indispensable reserved program on the table. The whole Heyang can eat water chestnut noodles. Fangzhen's water chestnut noodles are authentic, and there are many experts. Every gathering day, dozens of kinds of water chestnut noodles show their colors. In the past half century, Tian Zhenjiang's noodles are the most famous wheat rice. The production method of Sophora japonica rice in northern Shaanxi is slightly different from that in Guanzhong. We usually pick the flowers on the inflorescence, wash them clean, scald them with boiling water, pinch off the water, then rub the potatoes into flat strips with a special "eraser", put the shredded potatoes and Sophora japonica in a pot, pour in the right amount of flour and steam them in a cage for about 20 minutes. Pickled bean jelly. Eating bean jelly together is called bean jelly. This unique flavor snack in Shaanxi originally originated from Chang 'an County, Shaanxi Province. The summer heat is catching up with the busy farming season, and farmers have no time to cook, so hot meals take up time. They cooked a pot of brine, cut some bean jelly, added convenient seasoning, soaked some steamed bread, cooked a few mouthfuls, and ate it all at once, which was refreshing and beautiful, thus gradually forming this special snack with local flavor. It is said that during the period of Zhou Wenwang, there were always big dragons in the lower reaches of Weihe River in Qishan, which hurt people. When King Wen learned of this, he ordered the dragon to be removed. According to legend, Xiaolong's meat is delicious, which can exorcise evil spirits and prolong life. So King Wen asked people to chop the dragon into many small pieces and give them to everyone. After eating the meat of the dragon, the tribe prospered, and people were strong, which made the tribe grow up gradually. Since then, people have followed this lifestyle, cutting meat into small pieces, frying it and eating it, so as to achieve peace and prosperity in the four seasons. Later generations summed up the long-term cooking practice and called this diced meat rice. It is not only delicious and unique, but also can be mixed with other foods and preserved for a long time, and has gradually become a local flavor food. Qishan people combined minced meat with local pasta to create Qishan minced meat noodles with unique flavor, which spread all over Fiona Fang in one fell swoop. The original "noodle restaurant behind Qishan Zhaobi" was praised by the imperial dynasty for its good management, unique workmanship and good taste. Qishan minced meat noodles, that is, noodles poured with meat in soup, are favored by customers because of Shaanxi's economic recovery, and are the staple food for weddings and funerals in Guanzhong rural areas. It has three main characteristics: first, the soup tastes sour, spicy and fragrant; Second, the processed noodles are smooth; Third, it is fried, thin and prosperous on the whole. In Shaanxi, you must eat whistle noodles. Qishan noodle restaurant can be seen everywhere in Xi 'an, the provincial capital, and counties and towns. There are also folk villages in Qishan, and the origin is mostly near Zhougong Temple. The Zhou Dynasty must have something to do with eating and drinking. Zhou Wuwang crusaded for the Central Plains. In addition to political slogans, whistle noodles, pot helmets and dough sheets all have great appeal.