Baoji Featured Food:
Mumian Shrimp Ball
The Mumian Shrimp Ball was a nourishing dish with high protein originating from the Western Han Dynasty (206 B.C.-A.D. 24) and was introduced into the marketplace later It is made bright, soft, a little sour and sweet and peach-shaped. It is said that it can build up the kidney and strengthen yang-qi. It is made of shrimp, egg white and starch with the seasonings as follows: cooking wine, salt, chopped fistular onion, ginger, ketchup, sugar, and soup-stock.
Guihui Chicken Wings
Belonging to palace cuisine, the dish originates from Tang Dynasty. It is made of fresh and tender chicken wings and many other seasonings. In Tang Dynasty a high-ranked imperial concubine called Miss Yangyuhuan loved to eat chicken wings, so the cooks serving in the palace studied again and again and finally made such delicious delicacies with red color and nice taste.
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.
Buckwheat Hele Noodles
With a history of about 600 or 700 years, Buckwheat Hele noodles which is delicious with delicate smell is black, pliable but strong by making of fresh Buckwheat powder. It can strengthen the stomach and can be eaten cold in summer while hot in winter.
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