Baoji Featured Food:
The thin and white noodles are well made and not only delicious but also easy to eat, it is one of the famous snacks in Qishan district. It is said that the noodles was fist made by two brothers Ma Jindin and Ma Jinwa who came to Qishan to engage in trade, later they managed vermicelli in a business house named “Shuntiancheng. The brothers’ business was booming. In the World's Fair held in San Francisco in 1931, the Qishan Noodles won high praise, especially was appreciated by the American Chinese.
Sour Soup Dumplings
Specially made, the sour soup dumpling is a historical local cuisine having a history of more than 1000 years. In detail the noodles are made with mutton stuffing and cooked in sour soup which is made from dried small [raw] shrimps, cooked sesame seed, minced coriander, minced (Chinese) chives, cattle oil, sesame oil, chicken oil, sweet vinegar and soy sauce. By the way the sweet vinegar is made from aniseed and other fragrant seasonings cooked with 70% of vinegar and 30% of water for half an hour.
According to the legend, in the Qing Dynasty there lived a local man named Tuwa creating a kind of snack- Chasu which became popular with the people gradually. This kind of snack which is well known as “Tuwa Chasu” is not only well cooked in color and taste, but also in shape. And it is carried forward by his disciples.
“Tuwa Chasu”is usually made from the following materials such as nice flour, leaf lard, rape oil and seasonings. When the flour together with the other materials is well prepared, the roast cake must be done to a turn. The roast cake with crisp skin and tender content is very delicious and popular. And now the technology of making such snack has been improved by adding chives with eggs or something else.
Camel Foot Thick Soup
This dish which can date back to the Tang Dynasty is made of camel palm. It not only tastes tender and pure and aromatic, but also can build up the kidney and strengthen bones. Now the copy of the ancient dish is made of dried camel feet without bone with the seasonings as follows: mushroom, winter bamboo shoot, chopped fistular onion, ginger, sesame oil and coriander.
Sanpisi (three Animal Skin Dish)
Sanpisi dish can date back to the Tang Dynasty. This dish is first tasted crisp, then pliable but strong while it is light and tasty. It is made of the skin of the pig, the chicken and the jellyfish with seasonings as follows: chopped fistular onion, salt, vinegar, soy sauce, and sesame oil and sesame sauce.
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