Drunken Chang 'an brings together Shaanxi specialties and snacks. There is always something you like. The enthusiastic greeting seems to echo in your ears,' Guest, please come inside.' I seem to be hungry... The tip of the tongue is the most homesickness. At that time, the cold was bitter and there was little salt and oil, and the mud stove and firewood were common, so all kinds of feelings were in my heart.
Pork buns are a specialty staple food in Xi'an, Shaanxi Province. I believe that every guest visiting Xi'an must serve a bowl of steamed buns. The characteristics of steamed buns with beef and mutton are that the ingredients are heavy and mellow, the meat is thick, the soup is thick, and the aroma is tempting. After eating, it has endless aftertaste and has the function of warming the stomach. Steamed buns with beef and mutton are one of the most distinctive and influential foods in Xi'an. Known as "mutton soup" in ancient times, it is a rare nourishing product. Mutton steamed buns are popular in Xi'an not just because of their delicious taste. Like many specialty snacks in Xi'an, it can be found everywhere on the streets and at reasonable prices. It is a national food. No matter how high or low your status, as long as you want to eat, you can afford it.

Oil sprinkled noodles are one of the traditional specialty pasta dishes in Shaanxi. They originated in the Ming Dynasty and are most famous for Xianyang oil sprinkled noodles. They have fresh flavor, sour and spicy flavor, and spicy flavor.

Oil doused noodles is a very common method of making pasta. Hand-made noodles are cooked in boiling water and then fished in a bowl. Lay chopped green onion, pepper powder, salt and other ingredients together with a thick layer of chili noodles. On the noodles, use boiling hot vegetable oil to pour on the seasoning, and the hot oil will immediately boil. The pepper noodles and chili noodles will be cooked until the bowl is full of red light, and then add appropriate amount of soy sauce and balsamic vinegar. You can also add preserved meat, tomatoes and eggs, etc. to serve with it.

Liangpi, a traditional Han cuisine originated from the Guanzhong area of Shaanxi Province, is a collective name for rolled dough noodles, dough noodles, rice skins, and fermented skins. Popular in northern China. It is a rare natural green pollution-free food

Compared with other roujiamo, Laotongguan Roujiamo is the most distinctive. The steamed buns are dry, crisp, crisp and fragrant, and the meat is fat but not greasy. In addition, the biggest feature is that when eating Lao Tongguan Roujiamo, you must be served with sliced duck soup.

Lao Tongguan Roujiamo was originally known as Shaobian Jiamo. It is said that Li Shimin ate it back then and praised it as "Wonderful, wonderful, wonderful. I didn't know that there was such a delicious food in the world."

The tip of the tongue is the most homesickness. At that time, the cold was bitter and there was little salt and oil, and the mud stove and firewood were common, and all kinds of tastes were in my heart...