The pre-Qin "flour cake" was a cake steamed with bean paste filling added to glutinous rice flour, and no dates were put in it, and it was only developed into jujube rice steaming in the Tang Dynasty. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 info In the Tang Dynasty, Wei Juyuan invited Emperor Zhongzong to feast on the "Burning Tail Banquet" in the "Crystal Dragon and Phoenix Cake" and today's retort cake in the same vein. After the Tang and Song dynasties, there were more and more cakes, including wheat noodles, rice noodles, beans, vegetables and fruits. Even glutinous rice cakes are divided into dozens of varieties in terms of shape and taste. All kinds of cakes have their own names. Some are named after the ingredients, some are named after the shape, and the retort cake is named after the unique cooking utensils.

Because red dates and glutinous rice are nutritious, nourishing and invigorating, they are well received by consumers from all walks of life. At that time, General Feng Yuxiang praised "Xi'an retort cake" as "the swallow dish of the common class". Xi'an and Guanzhong held meetings and ate more retort cakes early. When the villagers rushed to the meeting, they had to eat a plate of retort cakes; When I returned, I also bought one or two plates, wrapped them in tiger skin leaves, and took them home for the family to enjoy.

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Eating retort cake is addictive. There is a writer who runs at 7 o'clock in the morning, goes to the cake stall at 8 o'clock to eat three bowls, returns to close the door and writes until 4 o'clock in the afternoon. The cake is really worthy of being a special snack in Xi'an. Just look at the deep-mouthed cauldron of steamed retort cake, it is already full of "stunned": the mouth is two feet six wide, the pot is two feet eight deep, and it is made of cast iron. The hawker who sells the retort cake is also very "stunned", and the iron retort that has steamed the retort cake is blackened by the soot outside, so he directly moves it out to the food stall, which is quite like a huge black drum.

In fact, this kind of iron retort is not only unique to Qindi, but can be seen almost all over the country twenty years ago. In ancient times, there were pottery retorts for steaming cooking utensils, and copper retorts in the Shang and Zhou dynasties. The great poet Lu You of the Song Dynasty wrote "Autumn Flower Song" with the verse "Chang Zhu pounds the pearl and shines on the light of the earth, and the big retort cooks the jade and even the village incense". However, the retort of the Song Dynasty was already an iron retort.

Since the reform and opening up, life has changed dramatically, and the iron retort that has been used for more than 2,000 years has gradually faded out of the people's kitchen, but Shaanxi, the ancient style still exists, and most of the stoves of rural farmers are still using this huge iron retort. Not only retort, but also the food of Shaanxi people is big, like a big old bowl for eating mutton steamed buns, a big pot for drinking soup, and even a large teapot for drinking tea. In short, cooking in a big pot and holding wine in a big bowl is big, so that it is enjoyable and big, which has created the food culture here. Even the people of Shaanxi are born with black and red skin, and their faces are boxy, looking like a large iron retort.

Although the iron retort of steamed cake is large, the cake is soft and delicate. This dessert snack is steamed with glutinous rice, cloud beans and red dates, and after steaming, you can smell the unique aroma of glutinous rice from afar.

The retort cake is also very good-looking, the lower layer of white rice has infiltrated the jujube color, showing a kind of crystal fresh crimson color, the upper layer of cloud beans, the brown color of coffee, and then the upper layer is the red jujube, which has long been rotten into dark red jujube paste, and the vendors sprinkle a layer of green raisins on the jujube paste, and the color of the retort cake is more rich and distinct. It tastes good, sticky, soft and sweet, and has a lot of calories. Especially in autumn and winter, the streets and alleys of Xi'an City can be seen everywhere with retort cake vendors, and many office workers also regard retort cake as an indispensable breakfast.

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The Queen Mother's hot pot is a traditional snack in Shaanxi Province. The chefs wrapped the chicken breast into small and delicate pearl dumplings, and the chicken soup was served in the hot pot and served to the queen mother, ready to eat and cook. This kind of dumpling is called "Queen Mother Hot Pot" by later generations. After repeated trials and hundreds of trial productions, we finally developed an excellent, fragrant, flavorful, refreshing and special dumpling feast.

The famous "Xi'an Dumpling Banquet" is a masterpiece of Chinese cuisine, and the last dish of the "Queen Mother's Hot Pot" pushes the dumpling banquet to a climax. It is rumored that the Empress Dowager Cixi and Emperor Guangxu took refuge in Xi'an, and one night Cixi felt hungry after seeing the Qin dialect, so she ordered the imperial kitchen to make a supper that she had never eaten. The chef knew that the Queen Mother was so secretive, so he hollowed out his mind and used chicken as the filling, made pearl dumplings the size of a little thumb, and cooked them in a hot pot with chicken soup.

At night, the burning flames are constantly beating, just like the blooming chrysanthemums. Therefore, it is also called "chrysanthemum hot pot". Each small bowl contains three, six or nine, Cixi is puzzled, and the chef laughs: "Take 369 and go up", Cixi is happy.

The Empress Dowager Cixi witnessed this scene, and looked at the ingenious "pearl" dumplings in the bowl, and was so happy that she ate three dumplings in a row, and drank two mouthfuls of soup, and the eunuch standing next to her couldn't help but be secretly surprised. The "Queen Mother Hot Pot" dumplings got their name from this.

Every guest who tastes a different number of pearl dumplings will get a satisfactory blessing: eat one, it is said that it is smooth sailing; two, called double happiness; three, called three consecutive promotions; four, called the four seasons of wealth five, called the five grains abundant; six, called six six Shun; seven, called the seven stars high; eight, called the eight immortals across the sea; nine, called supreme; Ten is called perfect. If you don't eat one, you'll get a message that says "carefree, healthy and long, and you're welcome to come back." So far, the Chinese and foreign guests are all happy. The dumpling banquet is held at the Defa Long Dumpling Restaurant and the Jiefang Road Dumpling Restaurant.

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Hu spicy soup, also known as paste spicy soup, a well-known snack in the Central Plains, originated in Henan Province, especially the Hu spicy soup in Xiaoyao Town, Xihua County, Zhoukou City. It is a traditional soup common in northern China's breakfast. The main ingredients of Hu spicy soup are Hu spicy soup stock, pepper, chili, cooked mutton beef, mutton bone broth, gluten, flour, vermicelli, etc.

Hu spicy soup, which is prepared in proportion from a variety of natural Chinese herbs and then added with pepper and chili pepper and bone broth as the base, is characterized by rich soup flavor, beautiful soup color, viscous soup, spicy and delicious, and is very suitable for other breakfast meals. At present, it has developed into one of the snacks loved and known by neighboring provinces such as Henan and Shaanxi.

It is the special soup food of Henan, China, which was introduced to Shaanxi and loved by everyone, often used as breakfast, which is characterized by spicy and fragrant, nutritious and appetizing, suitable for matching fritters, steamed buns, scallion pancakes, pot helmets, mille-feuille cakes and other pastries. It can be mixed with tofu brain about 1:1, called "two mixtures", which reduces the spiciness, but it is not very good-looking, but it is also very popular.

There are many theories about the history of Hu spicy soup. Since its main ingredient, pepper, was only introduced to China during the Tang Dynasty, although there is a folk legend that Hu Lai Tang was created in the Zhou Dynasty and Cao Wei, the upper limit of its production should not be earlier than that of the Tang Dynasty. Pepper was introduced to China during the Tang Dynasty. In the Song Dynasty, it was quite credible, and the spicy soup was rarely covered in the classics because it was a folk snack. According to expert research, the ancestors of paste and spicy soup should be hot and sour soup and porridge, according to the "Taiping Huimin and Pharmacy Bureau" in the Song Dynasty spread widely, adding spicy and warm dry drugs to the food, it is estimated that it was the social trend at that time, so the paste and spicy soup was improved on the basis of these two foods.