中國千年古都‘’西安‘’，1300萬人早餐都吃什麼？遍地美食 流連忘返！

中國千年古都‘’西安‘’，1300萬人早餐都吃什麼？遍地美食 流連忘返！

Hello everyone, I’m Xiaoqin. Today I’ve come to Xi’an, China, to the Weiqu Old Street Market. This old street has a history of over a thousand years and still retains many traditional delicacies. Let’s go, follow my lens and take a look! It’s currently around 5 AM China time. This is the fermented dough for the fried dough sticks. The black dots on the dough are black sesame seeds. You can see small air bubbles on the surface of the dough, and its moist texture is due to the yeast producing gas during fermentation, causing the dough to expand. After kneading, cutting, and frying, it becomes crispy little fried dough sticks. According to the owner, every day is around 3 AM China time, when he starts fermenting the dough, day after day, rain or shine. The freshly fried dough sticks are crispy and slightly salty . One bite and you get a satisfying crunch. The owner is very skilled; the strips he cuts are all uniform in shape and size. The little fried dough sticks are slowly turning golden brown. This is when the fried dough sticks are delivered… Go to the shop for Hu La Tang (spicy soup). The ingredients include vermicelli, tofu skin, wood ear mushrooms, daylily buds, kelp strips, peanuts, and gluten. Seasonings include chili peppers, Sichuan peppercorns, black pepper, salt, and light soy sauce. Hu La Tang is served with small fried dough sticks. The soup is spicy and flavorful, and the fried dough sticks are crispy and absorb the sauce well. The soup is salty, spicy, and numbing. This is a donkey meat pie stall. The owner is currently making the ingredients for the donkey meat pie: braised donkey meat, raw donkey meat, cut into cubes, put in a pot of cold water with ginger slices and cooking wine. Bring to a boil over high heat, skim off the foam, remove the meat, rinse with warm water, drain, and sauté until fragrant. For the base: Heat a little oil in a pot, add ginger slices, scallion segments, and dried chili peppers. Sauté all the spices until fragrant, then add light soy sauce and dark soy sauce to color the meat. Add enough water to cover the donkey meat, add rock sugar and salt, bring to a boil over high heat, then reduce to low heat, cover, and simmer for 90-120 minutes, or until the meat is tender and easily pierced . After turning off the heat, do not remove the meat; let it soak in the braising liquid . Press the bread dough back and forth repeatedly to make it crispier. Layering and rolling allow the oily layers of the dough to stretch evenly, making it easier to flaky and crispier after frying and preventing the filling from falling apart. It also allows the aroma of the gravy to permeate the dough. The thickness of the dough ensures even heating during frying, preventing some parts from being undercooked and others burnt. Heat a griddle, brush with corn oil , then place the dough in and fry until partially cooked. Flip, brush with oil again, and fry until golden brown on both sides. Bake the fried dough again in the oven to make the crust even crispier and less greasy. The high temperature of the oven removes excess oil from the fried dough, making the outer layer crispier and the inside drier. The baked crust has a more stable structure and doesn’t soften quickly after cooling, maintaining its crispness for a longer time. The crisp, slightly sweet onions and the mild spiciness of the chili, paired with tender and flavorful donkey meat and a crispy crust, create a delicious combination of fresh, spicy, sweet, and salty flavors. The owner is truly generous with the price! The meat in the pancake is from the same place. It’s called “Iron Plate Chicken Frame” or “Sweet and Sour Pork.” Sweet and sour pork is a classic dish from Harbin, Heilongjiang. It was created by Zheng Xingwen, a chef from the late Qing Dynasty. Originally called “Guo Bao Rou,” it evolved into “Sweet and Sour Pork.” It’s a well-known and highly popular dish in Northeast China, characterized by its sweet and sour flavor. Iron Plate Chicken Frame is also a classic Northeast specialty. It’s said to have been innovated and introduced by workers in Shenyang in the 1990s. It’s a popular and representative way to eat chicken in Shenyang, the “City of Chicken Frames.” The process involves washing and cutting the chicken frames, soaking them for 30 minutes to remove blood and draining the water. Then, marinate them for 1 hour with seasonings to remove any fishy smell. After marinating, coat them with a thin layer of egg liquid and starch . Fry the chicken frames in oil at 60% heat for 5 minutes to set their shape. Remove them and drain the oil. Fry them again in oil at 80% heat, then sprinkle with cumin, chili, salt, and other seasonings. The fried chicken frames have a crispy and fragrant outer skin, a crunchy texture, and firm, tender meat. They are savory and fresh, with cumin and chili enhancing the aroma and flavor. Slightly charred at the edges, the meat retains a hint of juice. This large gourd is filled with oil tea. The gourd seals the oil tea well, preserving its freshness and aroma , making it easier to sell and keeping it warm. This type of gourd-filled oil tea is mainly found in parts of Shaanxi, such as Xi’an. It’s a popular street food. The oil tea has a nutty and salty flavor, a favorite among Xi’an locals during early morning markets and breakfast hours. Oil tea is often paired with fried dough twists, and can also be served with fried dough sticks, flatbread, and fried pancakes. Soaking the fried dough twists in the oil tea softens them, retaining a slightly crispy base, creating a soft, chewy, and savory flavor that’s smooth and delicious. This is a breakfast shop that mainly sells fried dough sticks, tofu pudding , and spicy soup. Spicy soup is a common breakfast item here , a Xi’an specialty. Other local specialties include soy milk, tea eggs, and fried cakes. Because it’s still early and there aren’t many people, plus it’s raining , the owner is making large fried dough sticks. Two fried dough sticks are fried together… Increased contact surface ensures more even heating and prevents undercooked food. Mutual support helps maintain shape and prevents the food from falling apart and deforming. The outer layer is easier to crisp, resulting in a fluffy and crispy texture. Reduced oil absorption makes it less greasy and more refreshing. You come in and sit here. I feel dizzy. Who will get me an umbrella ? No, I’m not hot. I’ve already eaten everything . The sky is gradually brightening, and more and more people are coming in. The shops are slowly opening for business. This is a potsticker stall. The owner is preparing the next batch of potstickers. The origin of potstickers is said to have started in the third year of Jianlong in the Northern Song Dynasty, 962 AD. Legend has it that Emperor Taizu of Song named leftover dumplings fried in the imperial kitchen ” potstickers.” After that, this delicacy spread to the common people. The earliest documented instance is in 1941 when Wang Shuma, a resident of Fushan, improved upon the traditional Jiaodong potstickers and sold them in Dalian , further popularizing them. Now, potstickers have developed distinctive flavors in many regions. They originated in Central Plains cities like Luoyang and Kaifeng, and later spread to Jiaodong, Xingtai, Xi’an, and other places. Local potstickers come in a wide variety of flavors, primarily savory, spicy, and meat-filled, but also include vegetarian and sweet fillings. The flavors vary from region to region, satisfying diverse tastes. This food has different names in different places, including Henan province. In Kaifeng/Luoyang, it’s simply called “Stir-fried Liangfen” ; in southern Shanxi, it’s also called “Oil- fried Liangfen”; in Chongqing and Sichuan, it’s sometimes called “Hot Liangfen”; in Gansu/Shaanxi, it’s also simply called “Stir-fried Liangfen” when it’s stir-fried. In Xi’an, it’s commonly called “Stir-fried Liangfen,” also known as “Sad Hot Liangfen” because it’s very hot when eaten hot. Made from sweet potato and mung bean starch, it’s a classic snack in many parts of northern China . The flavor of stir-fried liangfen varies from region to region. In Henan and Kaifeng, it’s savory and fragrant, with sesame paste, fermented bean paste, and garlic, and has a soft and chewy texture. Jinan, Shanxi: Rich in oil aroma, seasoned with chili powder and Sichuan peppercorns, leaning towards spicy and dry. Chongqing and Sichuan: Emphasize numbing spiciness, adding hot pot base and pickled peppers, making it more flavorful with broth. Xi’an: Primarily savory with soy sauce flavor, seasoned with five-spice powder and balsamic vinegar, slightly sour and fragrant. This stall sells scallion pancakes. My neighbor said they sell out every day. You can buy quite a lot for ¥3. They even have pre-orders while the dough is still being kneaded, and they sell out almost as soon as they’re done cooking . Usually, most people buy for ¥3-¥5. One batch can sell for around ¥30 , and they can sell 25-30 batches a day. When kneading the dough, you add dry flour back and forth to prevent sticking, help develop gluten, make the dough smooth and non-sticky to the work surface, and make it easier to shape. When making scallion pancakes, you need to roll the dough back and forth more often than others to make the gluten develop more evenly, with more distinct layers, resulting in a crispy outside and soft inside pancake that is more flavorful. After rolling out the dough, a layer of oil is brushed on to lock in moisture and prevent cracking, making the layers more fluffy. After frying, the outer skin is crispy and non-sticky. One of the key factors in the deliciousness of the scallion pancake is this secret seasoning. Spread the scallions and seasonings evenly on the dough, and then roll it out to lock in the aroma and moisture, ensuring a crispy outside and soft inside texture. One of the main reasons is to ensure that the scallion aroma and seasoning are evenly integrated, making it more flavorful and preventing clumping. This also ensures that the layers of the pancake are evenly distributed, and the thickness is consistent after rolling, making it easy to fry thoroughly . The pancakes are already sold out before they even come out of the pan. The taste is crispy and fragrant on the outside, soft and fluffy on the inside, wrapped with fresh scallions, savory and oily, with a sweet aftertaste of wheat. This is a snack stall selling Xi’an specialty, braised pork knuckle in a bun. It mainly focuses on street food. The fried buns are placed on an iron rack to dry, mainly to drain excess oil, prevent them from softening , make the outer skin crispier, lock in the aroma of the buns, prevent them from becoming damp, and maintain the crispy outside and soft inside texture. The braised pork knuckle with a membrane offers a delightful texture. The knuckle, with its skin and tendons, and moderate fat content, becomes tender, juicy, and intensely fragrant after braising . Its high collagen content allows the braising sauce to coat the meat perfectly, and pairing it with a steamed bun helps to cut through the richness. The egg burger, originating from a Chinese street food, primarily from the south and northeast , features an egg and meat filling as its core. Resembling a hamburger in appearance, it’s called an egg burger. Its texture is crispy on the outside and soft on the inside, with tender eggs wrapping around the filling—incredibly fragrant with the egg and meat flavors. It’s savory and delicious, with a perfect balance of egg and meat. Each bite is crispy on the outside, tender and soft on the inside with a slight bouncy texture, and the filling is juicy without being oily or greasy. It comes in several flavors: Original: a basic savory flavor that highlights the natural taste of the eggs and meat filling; Spicy : seasoned with chili peppers for a fresh and appetizing flavor. Sauce Flavor: Drizzled with a secret sauce, rich in salty and sweet flavors, with a lingering aftertaste. My personal favorite is still the tomato-flavored egg burger. Repeated frying ensures even heating of the outer layer, creating a crispy texture. Frying until golden brown locks in the moisture of the batter, preventing it from becoming soggy . Frying both sides makes it even crispier and enhances the aroma. Xi’an Specialty Steamed Buns: Xi’an is known for its wheat-based foods, and steamed buns are a favorite among many Xi’an residents. Perfect for a quick and easy breakfast, catering to the needs of office workers and students. Affordable and delicious, large in size, two are enough to fill you up. Rich in flavor and with diverse fillings. Delicious Pork Filling: Pork shoulder with bone broth jelly, bursting with flavorful broth with every bite. Spicy Tofu Vegetarian Filling: One bite of the bun offers the spicy and numbing flavor of tofu, along with the soft , chewy dough. Braised Pork Filling: The braised pork is tender and flavorful, rich in salty and savory aroma, becoming more fragrant with each chew. The meat is neither dry nor greasy, and the braising sauce soaks into the dough, creating a warm and layered flavor with a moderately savory and slightly fresh taste. The dough is soft and absorbs the aroma of the braising sauce, while the glass noodles are soft, chewy, and springy. The tofu is smooth and has a warm and not greasy taste. The tender tofu and chewy glass noodles create a rich and layered flavor. The chives paired with the glass noodle filling are savory and refreshing, with the crisp chives and chewy glass noodles making it increasingly delicious with each bite. The owner was busy kneading the dough and wrapping the buns, working herself to the bone. She said that because it was raining today, there weren’t many people at the market, so she came out a little late. She added that usually when the weather is nice, her mother… Mom also comes to help, making steamed buns, Sichuan-style chicken soup, and clay pot rice noodles together. The owner says it’s been open for over 20 years, a long-established shop with many regular customers. Clay pot rice noodles are a famous Yunnan specialty, originating from Yunnan and a derivative of Crossing-the-Bridge Rice Noodles. It’s popular in Sichuan, Chongqing, Guizhou, Shaanxi, and other places , but its roots and flavor base are in Yunnan. You can put your favorite vegetables, meat, fish, and other delicious ingredients in clay pot rice noodles. Meat options include: fatty beef, fatty lamb, luncheon meat, shrimp paste, and fresh… Fish slices, tender beef slices ; meatballs: fish balls, beef balls, beef balls, meatballs, crab sticks ; bean products: tofu puffs, dried tofu sheets, dried bean curd sticks, frozen tofu, soft tofu; vegetables: lettuce, enoki mushrooms, baby bok choy, kelp knots, bean sprouts, wood ear mushrooms; quail eggs, fried eggs, pickled bamboo shoots, corn kernels, instant noodles; Suantangzi (a type of fermented corn porridge) is a traditional specialty of Northeast China . It is made by fermenting corn, grinding it into a paste , extruding it into strips, and then cooking it. It has a golden color, a smooth texture, and a slightly sour fermented flavor. It is one of the most popular coarse grain staples in Northeast China. This is a Xi’an specialty snack stall selling zenggao (steamed glutinous rice cake). It is said that zenggao has a history of over 3,000 years. Legend has it that zenggao was a court food during the Western Zhou Dynasty. Its main ingredients are glutinous rice, red dates, or candied dates and red beans . The black layer on top of zenggao is made from red dates that have been cooked until soft and then simmered to extract date paste. Because the red dates are usually steamed for 2-3 hours during the steaming process, they are thoroughly cooked until they break down and the date skin and flesh mix together to form a thick date paste . The color turns dark black, and the extracted date sugar makes this layer even stickier, sweeter, and more fragrant. This is the key part of the rich date aroma of zenggao. The middle layer is glutinous rice, soft and chewy, absorbing the aroma of jujube sugar and red beans, with a smooth and non-dry texture. The bottom layer is red beans, soft and fluffy, with its own bean aroma , soft and glutinous, with the fresh sweetness of jujubes. This is a snack stall selling vegetable boxes. Vegetable boxes are a common specialty snack in Xi’an markets. Flavors include chives, pickled cabbage, and fennel . Chive-flavored vegetable boxes are crispy on the outside, with fresh chives and egg flavor, and soft and smooth vermicelli that absorbs the sauce. Pickled cabbage has its own sour and slightly salty flavor with a hint of spiciness, which is refreshing and appetizing. Fennel-flavored vegetable boxes: fennel has a unique spicy aroma. The origins of the vegetable box can be traced back to the “Three Delicacies Box” in the Guanzhong region during the Han Dynasty. Legend has it that Liu Bang praised its delicious flavor. During the Northern Song Dynasty, it evolved into the vegetable cake, and gradually developed into the vegetable box we know today . With a history of over two thousand years , the Xi’an vegetable box, as part of the Guanzhong culinary culture, inherits the essence of the Han Dynasty’s “Three Delicacies Box.” Many stalls in the area still possess decades of experience in its craft. There’s also the roasted vegetable box, which has been made since 1997, with generations of artisans passing the torch and ensuring its continued flavor. The Heritage of Weiqu Old Street: Weiqu Old Street has been the commercial center of Chang’an County since the 1950s and 60s. It has long been a traditional market street selling various Guanzhong snacks , with the long-standing tradition of selling traditional snacks like “caihe” (vegetable boxes) . This home-style flavor has been passed down for decades. The history of selling “caihe” is basically synchronous with the modern market prosperity of the old street, making it an unforgettable old taste for the locals. This is a traditional delicacy called Beggar’s Chicken. Legend has it that Beggar’s Chicken was created by a beggar and later improved and passed down by chefs. It is made with lotus leaves, yellow clay, and spices such as star anise, cinnamon, scallions, and ginger. Wrapped in clay to lock in the temperature and juices, the lotus leaves add fragrance, neutralize the greasiness, and enhance the freshness. After sealing with yellow mud, bury in charcoal fire and slowly roast for 1.5-2 hours until cooked through. A simpler method is to use an oven or grill, bake at 180℃ for 90 minutes until the meat is tender and the bones are soft. The outer skin is crispy and slightly earthy, the chicken is tender and falls off the bone, and the juices are locked in. The chicken is tender, flavorful, savory, and sweet, without any dryness. Come and see, this is beggar’s chicken! This is the legendary beggar’s chicken ! This is n’t roasted sweet potato or roasted yam; this is authentic beggar’s chicken! It’s highly nutritious. The outside of beggar’s chicken is wrapped in yellow pear , and the inside is wrapped in lotus leaves . Just use the lotus leaves as plates when eating ; no further processing or seasoning is needed . Just eat it like this! It’s so delicious! So fragrant! Fruit glutinous rice cake stall . Fruit glutinous rice cake, also known as fruit-flavored glutinous rice sticks … The flavors are very rich, with various fruit flavors being the most common, including fire, dragon fruit, mango , banana, and raisins. I personally love the mango flavor. The outer leaves are reed leaves, also called zongzi leaves , which can be used to wrap zongzi. Many snacks use this leaf. The reed leaves have a natural fragrance, which can give the glutinous rice cake a natural aroma and also serve to prevent sticking and as decoration. It is skewered with bamboo sticks for easy handling and eating. The mango-flavored glutinous rice cake brushed with honey is sweet, soft, sticky, and fragrant , with the fragrance of reed leaves. This is an old-fashioned mooncake shop . The old-fashioned mooncakes have a flour crust. The filling usually consists of peanuts, sesame seeds, melon seeds, and raisins. The peanuts must be of very good quality, dried, and the red skin removed before being ground and mixed with white sugar, sesame seeds, and melon seeds. Add a touch of soybean oil and take a bite. The outer crust is crisp and soft, while the inside is fragrant with melon seeds, peanuts, and sesame seeds , with a hint of sweetness from raisins and a touch of salty red bean paste. This old-fashioned mooncake has a crisp, salty crust and a refreshing sweetness from the red bean paste. These individual boxes are custom-made and already filled with mooncakes. What you see now is the mooncake crust being made. The golden-yellow crust is visible to the naked eye because of the addition of egg yolks and soybean oil. Pressing it flat allows for more filling. One person is responsible for pressing the crust while another is responsible for wrapping the mooncakes. This division of labor makes the process faster . I can already smell the aroma of peanuts and sesame seeds . The wrapped mooncakes are placed in the pre-made molds, pressed flat , and then taken out, becoming beautiful, old-fashioned mooncakes. The pattern on the mooncakes is a chrysanthemum pattern, representing the auspiciousness and good fortune of blooming chrysanthemums. The red dots on the mooncakes are food coloring; the iodine red dots are for good luck and also for traditional customs. They are the mooncake’s symbol and decoration. They are placed in an oven at over 200 degrees Celsius and baked for a while, turning them over halfway through, and then continuing to bake until both sides are golden brown. Don’t miss it! This is a street food stall selling sesame rolls, vegetable balls, and vegetable corn rice . The spinach corn rice is made by washing and chopping the spinach, and grinding the dried corn kernels. The granular texture is mixed with spinach, steamed, and then used. It has the fresh aroma of spinach and a slight sweetness of corn. The outer layer is a thin egg crepe, and the inside is chopped spinach. It has the fragrance of spinach and the smoothness of eggs. These round dumplings are called spinach dumplings. They are made by chopping spinach, mixing it with flour, and then shaping it into dumplings. This is a staple food in Xi’an. This is a stall selling egg and meat pies . The flour is mixed with water and allowed to rise. The dough is stretched straight to make it easier to roll out. Rolling it back and forth mainly makes the dough more delicate, the crust more even and soft, and helps the dough develop gluten, making it more resilient and less prone to breaking after cooking. The dough is rolled into a thin layer. This sweet bean sauce is golden yellow because soybean paste is naturally yellow. After adding white sugar and cooking, it slightly caramelizes, making the color more golden. I spread soybean paste on the dough to make it crispier. Adding meat filling after spreading soybean paste enhances the aroma. The egg and meat patties are seasoned with pepper and chopped scallions, giving them a numbing and savory flavor. Rolling the dough prevents the filling from spilling out and makes it easier to reheat. Every inch is coated with soybean paste, ensuring the sweet and savory flavor permeates the entire patty. Auntie kneads the dough, while Uncle fries it. They’ve been doing this for decades; their skillful movements reveal their expertise. Covering the pan helps it cook faster. Flipping it halfway through cooking, they fry until both sides are golden brown. The patties are finally done, looking incredibly crispy. The meat and patty are completely integrated, with no visible meat pieces. The texture is crispy; each bite is bursting with the crispiness of the patty, the sweet and savory soybean paste, and the salty and savory meat, with a hint of spiciness. Rock sugar roasted pear is a delicious herbal juice made with red dates, goji berries, white fungus, and fritillaria. It can soothe a sore throat and cough, and warm the stomach, with a sweet and fragrant taste. The pancakes are finally done! They look incredibly crispy. This is a stall selling traditional fried pancakes. The male owner is pressing dough. Pshaw, you can tell this dough press is quite old. Even though the machine is old, the pancakes still taste the same. From ¥1 each when I was a child, to ¥1.5 each now, the price hasn’t changed much. Traditional fried pancakes ferment for a longer time, resulting in a stronger wheat aroma and a firmer texture. After frying, they become even fluffier. There’s a small hole in the middle, like a round sunflower. This is a multigrain pancake stall. The multigrain pancake batter is made with corn, millet, and multigrain flour mixed with water to form a thick paste. Adding an egg makes the pancake soft and reduces the coarseness of the grains. The multigrain pancake batter uses corn, millet, and multigrain flour mixed with water to form a thick paste . Adding an egg makes the pancake soft and reduces the coarseness of the grains. There’s also rice, mixed grain flour, and water mixed into a thick paste. Adding chopped scallions and Hunan-style vegetables enhances the aroma. The pickled vegetables have a slight spiciness. Adding these ingredients is to improve the taste. It tastes salty, fragrant, and spicy. The soul of the mixed grain pancake is this secret sauce, which is slightly sweet and salty. The thin crispy bits are indispensable in the mixed grain pancake. When you roll it with lettuce, you can clearly hear the crispy bits crunching. This is a pushcart stall selling tofu. This grandfather pushes his tricycle and has been selling here for over 20 years. He started selling tofu for two cents a bowl and now it’s ¥4. A bowl of the same old taste. The first bite is a little bitter, then a little sweet. Add the chili oil, and you can’t stop eating it after a few bites. This is a shop that specializes in making tofu for birthdays, weddings, festivals, and banquets. These are edible decorative cakes suitable for banquets and similar occasions. They’re called “printed pancakes. ” Their characteristics include exquisite design, a specialty of Xi’an, and a filling made from ground sesame seeds, peanuts, and white sugar. The filling enhances the flavor. The edges resemble lotus leaves, symbolizing reunion. The red ones, like chrysanthemums, are made using a flower mold and then dipped in food coloring. The ones with flower-like leaves are made using Hunan-style vegetable leaves. Two types are made: a small one and a large one. The one currently being made is the large one. The large printed pancake has a pentagonal shape in the center, with star-like patterns on the sides . The flavor has a subtle wheat aroma, and you can also taste the natural sweetness of the dough , combined with the nutty aroma of the filling and the sweetness of the white sugar. This is a vegetable pancake shop. Its ingredients include flour and milk, made into a batter. What you see in the batter is… Chop some scallions, pour the batter into a hot pan, spread it out and let it solidify. Crack an egg into the pan, spread the egg evenly, flip it over and cook until done. A pancake is ready. Add some greens, including potatoes, cabbage, bean sprouts, bean curd sheets, cucumber shreds, and pickled cabbage. Seasonings include fresh chili flakes and chili sauce. The texture is elastic with the pancake’s elasticity, the aroma of scallions, and the rich flavor of various vegetables, with a touch of sweetness and spiciness. The weather was sunny for a while, then it rained again. Braised quail eggs, five-spice flavor, are a very delicious dish and can also be eaten as a snack. Suitable for people of all ages, they are rich in vitamins and can replenish qi and blood. These are cracked walnuts. Cracking them makes them easier to eat; you can just open them directly. This was done with a semi-automatic machine. Thank you for watching, see you in the next video.

西安可太有意思了！既是好幾朝古都，又藏著一堆吃不完的美食，去一次根本逛不夠吃不夠～

先說西安本身哈，老早就叫長安，好幾朝都在這兒建都，走哪兒都能感受到歷史味兒。必去的地方得提一嘴：兵馬俑是真的震撼，一排排陶俑站在那兒，氣勢絕了；明城牆是中國保存最完整的，全長十幾公里，租個自行車繞一圈，吹著風看古城風景，賊舒服；鐘鼓樓就在市中心，晚上燈一亮，拍照巨出片；還有大唐不夜城，晚上去跟穿越似的，全是仿唐的建築和表演，熱鬧得很。

再說美食，那可都是老西安的招牌，吃著特過癮！

首先必須是羊肉泡饃，老西安味兒的代表！得自己動手掰饃，越碎越入味，掰完交給店家，用濃羊肉湯一煮，配上大片羊肉，撒點蔥花，再就著糖蒜解膩，冬天吃一碗，從頭暖到腳。老孫家、同盛祥這些老字號都靠譜，不過我覺得街邊有些小館子味兒更地道。

然後是肉夾饃，號稱「中式漢堡」，但比漢堡香多了！白吉饃烤得外酥裡軟，裡面夾的臘汁肉燉了好幾個小時，肥瘦相間，咬一口肉汁全滲進饃裡，油香四溢，吃一個頂飽。秦豫肉夾饃、子午路張記都超火，排隊也值。

還有涼皮，夏天吃賊爽！分米皮和麵皮，米皮更筋道，麵皮吸味兒，拌上辣椒油、醋、麻醬、豆芽這些調料，酸辣開胃，清爽解膩，配著肉夾饃吃，那叫一個絕配，妥妥的西安經典套餐。

除了這仨，還有biangbiang麵（麵條寬得很，拌著臊子吃）、甑糕（甜糯糯的，紅棗和糯米做的）、葫蘆頭泡饃（喜歡肥腸的一定要試），隨便找家本地人常去的館子，味道都不會差。

總的來說，西安就是又有歷史又有美食，逛古蹟逛累了，找家小店搓一頓，這種感覺太舒服了，真心推薦去逛逛！

00:00 介紹
00:52 小油條
03:02 胡辣湯
04:11 驢肉餅
07:24 炸雞架鍋包肉
09:08 油茶麻花
09:42 大油條
12:01 鍋貼
14:42 炒涼粉
14:43 香蔥大餅
19:57 肘子夾饃
21:56 肉蛋餅
24:59 大包子
29:32 砂鍋米線
31:32 甑糕
32:33 菜盒
36:44 醬大骨
37:00 叫花雞
39:01 水果糯米糕
40:12 老式月餅
44:16 玉米蔬菜飯
44:46 雞蛋菠菜捲
45:03 香酥雞蛋肉餅
49:50 冰糖烤梨
50:49 老式油餅
53:02 雜糧煎餅
54:48 熱豆腐
55:34 印花麵餅
59:26 蔬菜捲餅
01:01:11 鹵鵪鶉蛋
01:01:34 核桃