西安小吃的英文介绍西安特色小吃,

1, bubble steamed mutton
Bubble 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place
Cook 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 Wine
Shaanxi 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 Wei
Family'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buns
Third, 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 noodles
Sub-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 prism
Small 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.