Yang Rou Pao Mo is a type of mutton stew. Some People believe there are two things that you must do when you visit Xi`an: one thing is visiting the terra cotta warriors and another is to taste Yang Rou Pao Mo. It has become very popular as a dish for entertaining foreign visitors. In 1983, the dish was moved from the restaurant to the national banquet, and in 1993, Chinese traditional painting master Huang Zhou wrote an inscription mainly describes its appetizing taste. Because of this the Yang Rou Pao Mo becomes more and more famous. If you come here to taste it first, you do not eat too much because it is very filling.

Raw materials:
Fresh mutton 750g, flour 350g, yeast powder, agalic, yellow daylily, rice noodle, scallion, ginger, pepper, aniseed, caraway, chilli sauce, refined salt, monosodium glutamate.

How to make Yang rou pao mo:
1. Put agalic, yellow daylily and rice noodles into a laver, dip into cold water for half an hour.

About of Guo Kui:Guo Kui is a sort of Chinese sandwich or Kebab, but with different style of fillings from its western or Muslim counterpart. Any speical Guo Kui restaurant or even little food stand by the roadside may prepare a great variety of Guo Kui, filled with sliced chicken, beef, steamed pork, pork lungs or vegetables. The traditional Guo Kui restaurant of Old Chenghua is one of them. Moreover, the ox-tail soup in this restaurant is also very special. Although this restaurant sells traditional snacks, the clean and transparent dinning tables and white wallpaper in it seem also quite refreshing and fashionable.

Guo Kui, a well-known snack In Qianxian County, Is thick in the middle and thin on the verge with designs of the wheel on the surface. It is crisp and tasty and is always a good present for friends and relatives. When it is made, the wheat flour is mixed with a minimum amount of water and then baked over low flame so that it is easy to be stored and handy to take because it contains very little moisture. That is why it is often the custom of the local people of Shaanxi to travel with it as their food. Guo Kui Is one of the "Ten Strange Features" In Central Shaanxi and It Is often described as big as a lid of a wok.

The history of Guokui:
It was said that when built the Qianling mausoleum, emperor Gaozong confiscate a great number of craftsmen and labors. At that time, there was a guy named Dongwa, he lost his mother when he was very young, so he and his father depended on each other since his was a little boy. He was a very clever, industrious and guileless guy, and was highly praised by his neighbors. Unfortunately, one day, his father got disease, Dongwa worked very hard every day. He not only had to work outside, but also took care of his father. Day after day, Dongwa cooked very well. On the project of building Qianlin mausoluem, Dongwa went to work instead of his father. Because of too many people

Qishan noodles with mashed meat originated In Qishan County, hence the name Qishan noodles. Qishan noodles have a long history and they are famous snacks in xi'an. They became well-known as early as the Qing Dynasty. The noodles must be hand-made of good wheat flour. The Ingredients in them Include pork shreds, day lily, egg, wood fungus, and bean curd which are flavored with a variety of spices. The noodles must be made from light purified flour. They are thin, pliable, smooth, hot, watery, greasy, sour, spicy and savory. Qishan noodles with High carbohydrate, high saturated fatty acid, and high nutritive value.

The history of Qishan noodles with mashed meat Xian Food:
Qishan County lives in the east part of Baoji, it was famous for high-quality wheat, and the most famous food is Qishan noodles with mashed meat.

Xian has been rich in the delicious food of Shaanxi snacks, There are many varieties of famous snacks of fashionable foreign delicacies with uniqueness.

Fan's cured meat in pancakes appeared In Xian a long time ago. It is one of the traditional Shaanxi delicacies. In fact they are pancakes made of high-quality wheat flour stuffed with cured meat. There is a story about it. In the Tang Dynasty, an official called "Fan" lived In Eastern Chang'an. Once he financed a young man when his mother died. Ten years later, this young man became wealthy through his cured meat business. To show his gratitude, he went to Fan's 80th birthday with an intricately built coffin made of Chinese prickly ash wood. In the coffin there hid cured meat made of 250 kg of lean meat. Since there were many guests on the day, Fan did not take any notice of the coffin. Ten years later when Fan died of Illness, the family had no means of making a living but sell property. At last, they found the coffin in the small house. When the family opened it, there was the aromatic and freshly looking cured meat! Mrs. Fan sent it for sale In the market and It was well received. More people rushed to the family for the meat. Mrs. Fan put some fresh meat into the juice. The newly cooked cured meat was just as delicious. Then the Fans' fame of their cured meat went apace.

Qiaomianheluo has 600-700 years history. It makes from fresh buckwheat. It famous for it's delicious taste. No matter winter or summer, qiaomianheluo can be found in snack streets. It also can help to strengthen the stomach and offer some temporary respite from the heat.

The history of Qiaomianheluo:

Heluo was once called helou in ancient China. It has a long history. A famous agriculturalist Wangzhen in Yuan dynasty, once wrote Heluo like this: "On the back of north hill, there has a kind of wheat which can grind into flour and make into cake or make soup noodles." Heluo is good for health, it is not only good for intestines, but also good for stomach. Heluo is made of buckwheat. It was said that buckwheat is the most nutritious food. It is abundant in amylum, protein, aminophenol, vitaminP, vitamin B1, Vitamin B2, magnesium, flavone and so on.

Raw materials: Buckwheat 1000g, water 300g, little amount of alkali.

How to cook Qiaomianheluo of Xian Food: