粉蒸羊肉

炒粉魚(yú)

葫蘆頭

鍋盔

粉湯羊血

貴妃餅

太后餅

甑糕

姜絲拌湯

漿水面

燴麻食

煎餅

秦鎮(zhèn)米皮

咸馓子

臘汁肉

扯面

薺菜春卷

豆黃糕

餃子宴

涼皮

酸湯餃子

小吃宴

水盆大肉

黃貴柿子餅

金線油塔

胡麻餅

時(shí)辰包子

千層油酥餅

蕎面饸饹

臊子面

柿面糊塌

莊里合兒餅

泡泡油糕

石子餅

灌湯包子

牛羊肉泡饃

臘牛羊肉

臘牛羊肉在西安已有近百年的歷史，是西安的名小吃之一。它選料考究、工藝精良、輔料齊全、火功得當(dāng)，鹵出的肉質(zhì)地酥粒、色澤紅潤(rùn)、香醇可口。相傳慈禧太后逃難到西安時(shí)，吃了西安的臘牛羊肉贊不絕口。今天的臘牛羊肉已成為饋贈(zèng)親朋好友的佳品，你一定要買一點(diǎn)回去。保鮮問(wèn)題你不必?fù)?dān)心，真空包裝一般可以保鮮10天左右。

黃桂柿子餅

用臨潼上等的火晶柿子加桂花醬、白糖拌上面粉精制而成。特點(diǎn)香甜可口、甜而不膩。相傳李自成稱王西安后，臨潼的老百姓就是用黃桂柿子餅慰勞義軍的，很受義軍將士稱道。

甑糕

用糯米和紅棗為原料精制而成的一種甜糕，西安人一般用它當(dāng)早點(diǎn)。特點(diǎn)是棗香濃郁、軟糯粘甜，因?yàn)榇髼椷€具有益氣補(bǔ)血、養(yǎng)腎安神的功效，營(yíng)養(yǎng)價(jià)值非常高。是一種滋補(bǔ)養(yǎng)身的食品，深受西安人的喜愛(ài)。

秦鎮(zhèn)米皮

在西安，秦鎮(zhèn)米皮是老少皆宜的食品。年不分四季，日不分晴雨，涼皮攤上總是座無(wú)虛席。調(diào)食時(shí)，配以適當(dāng)?shù)牟耍ㄒ话闶切《寡阑虼蠖寡浚?、油潑辣子、蒜泥、醬油、香醋、香油和味精等調(diào)料，吃起來(lái)光潤(rùn)、皮薄、細(xì)軟、筋道，口感獨(dú)特。

粉湯羊血

由制血、配調(diào)料和泡饃三個(gè)步驟精制而成。食時(shí)配以粉絲、香菜等輔料。羊血鮮嫩、粉絲光滑筋軟、辣香撲鼻。寒冬食用為最佳。又因所用調(diào)料多為溫中健胃和芳香開(kāi)竅的中藥，故特別受年老胃弱的顧客的青睞。

粉蒸牛羊肉

起于盛唐，是長(zhǎng)安著名的小吃之一。用鮮肥?；蜓蛉庖曰ń?、茄香等十向種調(diào)料靡粉腌制入味后，和面粉經(jīng)武火、文火蒸制而成。食時(shí)，佐以生蒜（也可以用荷葉餅夾著吃），再來(lái)一杯熬制的磚茶，既有助消化，又覺(jué)清心利口，回味無(wú)究。

蕎面

陜西名小吃之一，已有600年的歷史。尤以陜北、韓城、西安校場(chǎng)門(mén)白橋面最為有名。制作時(shí)選用新鮮蕎麥現(xiàn)靡現(xiàn)做，一般涼食，亦可加羊肉臊子熱吃。特點(diǎn)是清香利口、條紅筋韌。當(dāng)?shù)厝藨蚍Q：蕎面黑是黑，盤(pán)韌爽口能待客。

蜂蜜涼粽子

西安名小吃，始于唐代。是在涼粽子上淋上蜂蜜、桂花醬而成。涼甜芳香、沁人肺腑，是理想的夏令食品。

牛羊肉千層油酥餅

始于唐代，其制作技藝非常精細(xì)，經(jīng)過(guò)制酥、和面、制餅、煎炬等四道工序而成。色澤金黃、層次分明、脆而不碎、油而不膩、香酥可口，數(shù)回民坊上的最好吃。

黃桂稠酒

以糯米為原料，經(jīng)蒸熟發(fā)酵而成。色白如玉、粘稠似漿、酒精含量低、老少皆宜、風(fēng)味獨(dú)特。據(jù)說(shuō)當(dāng)年李白斗酒詩(shī)百篇，暢飲的就是長(zhǎng)安特產(chǎn)的稠酒。

北院門(mén)回民小吃一條街

北院門(mén)大都是明清傳統(tǒng)形式的木結(jié)構(gòu)店鋪，古樸黃雅，建造精巧，具有濃郁的關(guān)中傳統(tǒng)民居和市井建筑風(fēng)格。這里經(jīng)營(yíng)灌湯包子、牛羊肉泡饃、烤肉、八寶粥等回民飲食。中外食客整日絡(luò)繹不絕。

長(zhǎng)武鍋盔

長(zhǎng)武鍋盔源于外婆給外孫賀彌月的贈(zèng)送禮品，后發(fā)展成為風(fēng)味方便食品。鍋盔整體呈圓形，直徑尺許，厚一寸，重五斤。原料用麥面精粉，壓桿和面，淺鍋慢火烘烤。鍋盔外表斑黃，切口砂白，酥活適口，能久放，便攜帶。

扯面

扯面是關(guān)中地區(qū)的傳統(tǒng)面食小吃。用燒熱的油潑后攪拌食之。其特點(diǎn)是色澤協(xié)調(diào)、光滑柔韌、淡雅清香。

乾縣鍋盔

公元624－705年，為唐高宗李治與女皇武則天修筑合葬墓乾陵時(shí)，因工程浩大，民工甚眾，烹食困難，監(jiān)工士卒便用頭盔烙饃，因而得名。以后多經(jīng)改進(jìn)，形成獨(dú)具風(fēng)味的食品。鍋盔直徑八寸，厚六分，形似菊花，內(nèi)瓤起層，美味可口。

隴縣馬蹄酥

馬蹄酥，因形似馬蹄而得名，原是隴縣民間走親訪友時(shí)的名貴糕點(diǎn)，是用精粉、豬板油、蜂蜜和白糖等為原料制成，色澤褐黃，紋層清晰，脆酥綿甜，且耐存放。現(xiàn)隴縣食品加工廠生產(chǎn)。

鳳翔豆花泡饃

如果您想吃經(jīng)濟(jì)方便早點(diǎn)，鳳翔豆花泡饃將是您在寶雞的首選。吃法是將切成小塊的鍋盔倒入豆?jié){鍋內(nèi)煮稍許，盛入碗內(nèi)，然后將熱豆花舀放其上，澆以豆?jié){，佐以調(diào)料。其質(zhì)量要求是豆花要嫩、豆?jié){要煎、辣子油要汪。食后味道咸辣清香，營(yíng)養(yǎng)高易于消化。在寶雞市、鳳翔等地已成為一種經(jīng)濟(jì)早餐。

岐山臊子面

岐山臊子面具有悠久的歷史，最早始于周代。制作時(shí)以大肉臊子（臊子即肉?。┘佣垢?、黃花、木耳、海帶及鮮味的底菜、漂菜，烹湯澆面而成。岐山臊子面以薄、盤(pán)、光、酸、、辣香、煎、稀、汪的特點(diǎn)而聞名遐邇，人們常以岐山面稱之。岐山面館遍布關(guān)中城鄉(xiāng)。

如果您到岐山縣，還可走進(jìn)農(nóng)家民俗村，品嘗到原汁原味地道風(fēng)味的臊子面。

鳳翔臘驢肉

臘驢肉創(chuàng)制于清代咸豐年間。臘驢肉的制作要選上等驢肉，經(jīng)過(guò)夏、秋、冬三季的曬、壓、煮、腌而成。其切片顏色鮮紅、肉質(zhì)細(xì)膩、酥而有筋、味道鮮美、回味無(wú)窮。特別是錢錢肉，謂之臘驢肉中的精品?，F(xiàn)鳳翔縣有多家企業(yè)加工生產(chǎn)，是饋贈(zèng)賓客、宴迎親友之佳品。

岐山鍋盔

相傳岐山鍋盔最早始于周文王之時(shí)，又名文王鍋盔。鍋盔因形似鍋底，大如鍋蓋而得名，其面細(xì)、酥脆、油香、味美。制作時(shí)和面加入鹽、油、香料，再用木框反復(fù)拌壓，表面粘上芝麻，小火烤烙而成，色黃皮脆，味道香美。

寶雞茶酥

茶酥以面粉、豬板油、菜油外加佐料烘烤而成。色澤金黃、內(nèi)層松軟、層層落花、油而不膩、口味香酥。常以油煎荷包雞蛋配合食用，味美適口。

洋芋擦擦

用擦子把洋芋擦成寸長(zhǎng)的薄片，拌入花椒、蔥絲、姜粉、鹽末等，同面粉攪勻，上鍋蒸熟。酥綿可口，久吃不厭。

錢錢飯

粗糧精制的錢錢飯是將黑豆經(jīng)浸泡，膨圓漲大，放在碾子上壓成片，形如銅錢，所以百姓稱錢錢飯。

水盆羊肉

蒲城、大荔的水盆羊肉久負(fù)盛名。是以剔骨鮮羊肉、羊骨加桂皮、花椒、小茄香、草果、精鹽、味精制作而成，食用時(shí)配燒餅或白吉饃同吃，佐以糖蒜、辣子醬、鮮蒜瓣，則肉爛湯清，肥而不膩，別具風(fēng)味。

韓城羊肉合各

將細(xì)蕎麥面粉經(jīng)壓制成合各，用鮮羊肉、熟羊油、香醋、蔥花、蒿子面、油潑辣子、咸面醬、精鹽、五香粉、咸韭菜段等制臊了湯，澆與其上。其特點(diǎn)是：合和細(xì)長(zhǎng)綿軟，臊子酥爛濃醇，入口麻辣宜人。

蒲城椽頭蒸饃

椽頭蒸饃因其狀如椽頭而得名，距今已有200余年的制作歷史，為蒲城特有的傳統(tǒng)食品。制作方法別具一格，蒸饃時(shí)不用堿，發(fā)酵程度要求嚴(yán)格，面團(tuán)要反復(fù)盤(pán)揉，所以椽頭蒸饃內(nèi)酥外光，含水分少，且便于攜帶，又耐久貯。

大荔帶把肘子

帶把肘子選用帶骨豬肘，佐以大香、桂皮等煮蒸而成，其色澤棗紅，形似橢圓，肉爛膠粘，肥而不膩，瘦而不柴。

漢中粉皮子、漢中熱涼粉、漢中菜豆腐、城固面皮子、西鄉(xiāng)牛肉干、鎮(zhèn)巴干炸山雀、略陽(yáng)罐罐茶、寧強(qiáng)麻辣雞、漿水面、米糕饃、寧強(qiáng)核桃饃、樹(shù)葉子涼粉

油茶泡饃

油茶是用家畜油和面粉炒成的。在耀縣城的大街上，有不少賣油茶泡饃的店鋪和小攤。

榆林的豆腐、炸豆奶、拼三鮮，綏德的油旋，鎮(zhèn)川的油干爐，佳肥的馬蹄酥，子洲的果餡，清澗煎餅，米脂驢板腸，定邊，靖邊的宰羊肉、剁蕎面以及各地都有的羊雜碎、手抓羊肉、油糕、米酒、碗坨。

漿水魚(yú)魚(yú) 掛面 還有韓國(guó)泡菜

Thick liquid turtle fish (Shanxi snack) The thick liquid turtle fish says the fish, actually does not resemble the fish, cool like tadpole. The people from other place many does not know the procedure, the Qin has teasing to boast that for manual 11 pinches the system, then causes the bystander to praise to the heavens. The Qin whole families all can do, adds the alum according to the cold water to rub the soybean flour Cheng Yingtuan, latter by the cold water and Cheng Fenhu, enables it to have toughness. Pot Shui Kaifei, the powder sticks pours into slowly, stirs, the powder sticks thoroughly ripe, presses the fire, is stirring again by the wooden bucket bottom, the pot leaves the fire, takes the colander, under is abundant leaks in the cool washbasin; “fish”, is vivid. The colander does first for the bottle gourd wooden scoop, the fire chopsticks iron leak the eye; Latter is the tile system; Presently are many are the aluminum product. The rain leakage may eat coolly, slides, softly, the import treats nips when is actually suitable the throat, has swallows the esthetic sense exactly. Easy full, also Yi Ji. The hot summer days have the boy to sit down eat two bowls, hits cao the loose belt, smokes a cigarette, stands can eat two bowls, then the summer heat goes, under the fluid Juicy creates an incident. The winter eats, is fastidious fries the powder, the flat base sautes the heat, drenches the little clear oil, fries after the onion fancy, pours the powder fish to fry, adds the soy-and-sugar sauce, the seasoning, covers by the china bowl, 12 minutes later, color Huang Xiangpen namely becomes. Sold the opinion woman to pull the child to pass by, called loudly, the child then received cannot tempt, the woman multilateral fed the child, reprimanded the child to be greedy, actually must feed the child two buckets, then but actually a bucket entered in oneself mouth. (origin: Shanxi Snack Small Knowledge Record Jia Pingao)

The vermicelli is after the wheat flour increase salt, the alkali, the Water Classic loft drying cuts makes certain length the dry noodles. The principal variety has the ordinary vermicelli, the variety vermicelli, the manual vermicelli and so on; Has the egg vermicelli, the tomato vermicelli, the spinach vermicelli, the carrot vermicelli, the kelp vermicelli, the lysine vermicelli according to the supplementary material variety minute and so on. At present, the vermicelli has formed the staple food, the flavor, the nutrition, the health care and so on communal development pattern. Because the vermicelli the feeling in the mouth good, edible convenient, the price low, easy to store, has been one which of main wheaten food the people like. Vermicelli trophic analysis: The vermicelli (does not increase supplementary material) the main nutrient content has the protein, the fat, the carbohydrate and so on. Increase supplementary material vermicelli, nutrient content along with supplementary material variety and allocated proportion, but different. The vermicelli easy to digest the absorption, has effects and so on improvement anemia, enhancement immunity, balanced nutrient uptake. Vermicelli relevant group: The average person all may edible Vermicelli nutritional therapy function: Has effects and so on improvement anemia, enhancement immunity, balanced nutrient uptake. Vermicelli production director: 1. Boils when the vermicelli one must add a water much, because the vermicelli also has “to rise sends” the process, must absorb some moisture contents; 2. Two need to pay attention uses the slow fire, causes the quantity of heat along with the moisture content from outside to, the cascade to go, like this can boil thoroughly the vermicelli, boil thoroughly, the hot water is clear, the feeling in the mouth is good.

The South Korean pickled vegetable is the North Korean brined vegetable or the Korean brined vegetable alternate name, may also call it the South Korean brined vegetable. Called that it “the pickled vegetable” is not the correct formulation. The good food which the orthodox school “the pickled vegetable” is refers to southwest China the part of provinces and cities area to be in vogue one kind of lactobacillus which ferments, its manufacture process and the South Korean brined vegetable has the obvious difference, in “soaks” on exactly with emphasis the character. To two kind of good food, should perform to distinguish. In the South Korean history once was the agricultural country, since old times take the rice as the staple food. Present's South Korea attends to including each kind of vegetables and the meats, the seafood class and so on, but the brined vegetable (ferments spicy cabbage), the seafood sauce (salted fish class), the fermented beanpaste (fermentation bean product) and so on leavened foods to become South Korea most to have the representation simultaneously also to have rich nutritional value food. The South Korean dinner table culture most major characteristic is on all ingredients one time uneven. According to the tradition, vegetable quantity according to the different scale from the low 3 small dishes to 12 small dishes which prepares for emperor different. But the dinner table places, the arrangement also along with the type which attends to have the very big difference. Gimjang refers to South Korea in the winter the souse brined vegetable custom, has preserved after many years until now. Because the winter during 3~4 months, the majority of vegetables cultivate with difficulty, the brined vegetable souse carries on generally in the early winter. The brined vegetable is one kind by the vegetables primarily raw material, each kind of fruit, seafood and meats for ingredient leavened food. Not only it the taste is beautiful, is tasty, and has the rich nutrition, is on the South Korean dinner table the essential main savoy. In the South Korean the popular view is “does not have Jin Qi (Korean: Brined vegetable) the food is not prepares to the South Korean.”The South Korean commodity is very scarce, therefore each food is the radish cabbage, ten certificates of division of family property one. Each family manufactures the brined vegetable, its flavor and the nutrition are various. The South Korean brined vegetable type are many, may divide into spring's radish brined vegetable, the cabbage brined vegetable according to the season; Summer's cucumber brined vegetable, small radish brined vegetable; The autumn spicy cabbage, soaks the radish block son; Winter each kind of brined vegetable. The brined vegetable fermentation degree, uses raw material, the vessel and the weather, the craftsmanship difference, manufactures the brined vegetable the flavor and the fragrance and the nutrition is also various.

米皮

岐山臊子面

烤肉

肉丸糊辣湯

鍋盔

羊肉泡

蘸水面

灌湯包

烤油饃

沙鍋米線

豆腐腦

油潑扯面

魚(yú)魚(yú)

綠豆糕

菜盒子

羊肉燒麥

炸醬面

蒸碗

涮牛肚

玫瑰粳糕

八寶粥

石子饃

八寶飯

涼攪團(tuán)

牛肉餅

孜然加饃

燴菜

肉夾饃

紅紅酸菜炒米

葫蘆頭泡饃

酸梅湯

蒜泥羊血

本文鏈接：

涼皮：golden noodles

羊肉泡饃：mutton soup

肉夾饃：meat burger

餅夾菜：vegetable burger