陕西周边美食？英文双语对照

1、牛羊肉泡馍

牛羊肉泡馍，是独具西安方邦特色的著名小吃。传说，牛羊肉泡是在公元前11世纪古代"牛羊羹"的基础上演化而来的。西周时，曾将“牛羊羹”列为国王、诸侯的“礼馔”。据《宋书》记载，南北朝时，毛修之因向宋武帝献上牛羊羹这一绝味，武帝封其为太官史，后又升为尚书光禄大夫。据说，因大宋皇帝赵匡胤喜食牛羊肉泡馍，牛羊肉泡便成了长安街上的著名小吃。北宋大文学家苏东坡曾有“陇馔有熊腊，秦烹唯羊羹”的赞美诗句。

2、黄桂稠酒

陕西最有名的饮品就是黄桂稠酒，不论是大酒店，还是街坊小吃铺，到处都在卖热气腾腾的稠酒。黄桂稠酒是用糯米和小曲酿成的甜酒，因其配有芳香的黄桂而得名。此酒状如玉液，绵甜醇香，回味悠长，据说其历史可追溯到周代的“醪醴”。经考证，在蒸馏酒发明以前，我们的老祖宗们就一直喝这种米酒，尤其是唐代，“李白斗酒诗百篇，长安市上酒家眠，天子呼来不上船，自称臣是酒中仙”，杜甫此处所说的“斗酒”即是指稠酒。

3、荞面饸饹

饸饹，古称“河漏”，因多用荞麦面制成，所以也叫荞面饸饹。据考证，荞面饸饹在元代就有了，元代农学家王祯《农书，荞麦》中记载：“北方山后，诸郡多种，磨而为面或作汤饼，渭之河漏。”饸饹食时不仅带有特异的香味，且对身体大有补益。李时珍《本草纲目》中载：“乔麦最降气宽肠，故能炼肠胃滓滞，而治浊滞、泄痢、腹痛、上气之疾。”因荞麦性寒，故韩城俗语说：“荞面凉冶沿，离不开三样好调和，油泼辣子、蒜、芥茉。”

4、陕西凉皮

陕西凉皮种类繁多，有麻酱凉皮、秦镇凉皮、汉中凉皮、岐山擀面皮和面筋凉皮等，做法各异，调拌时各具特色，口味也不尽相同，但都以酸、辣、香为主。

5、甑糕

甑糕历史悠久，因用甑蒸制成熟而得名。甑糕由三千多年前西周时期王子专用的食品糗饵粉餈演变而来。《周礼·天官》中有“羞笾之食糗饵粉餈”的记载。粉餈是在糯米粉内加入豆沙馅(古时叫豆屑末)蒸成的糕饼，吃起来有豆香味。及至唐代，才发展为枣米合蒸。唐尚书令左仆射韦巨源宴请中宗皇帝的“烧尾宴”中的“水晶龙风糕(枣米蒸破见花乃起)”，和现在的甑糕一脉相承。当年冯玉祥将军把西安的甑糕誉为“平民阶级的燕菜”。甑糕作为早餐，在西安街头巷尾随处可见，枣香扑鼻，绵软粘甜，可滋补强身，补中益气。

6、腊汁肉夹馍

陕西腊汁肉夹馍的历史非常悠久，在《周礼》一书提到的“周代八珍”中的“渍”就是腊汁肉。战国时代有“寒肉”，当时位于秦、晋、豫三角地带的韩国已能制作;秦统一后，制作技艺传到长安，并世代流传下来。北魏贾思勰《齐民要术》记载的“腤肉”制法，与现在的腊汁肉基本相同，只是现有的用料制法更为讲究。腊汁肉夹馍的做法考究，腊汁肉色泽红润，气味芬芳，肉质软糯，糜而不烂，人称：“肥肉吃不腻口，瘦肉无渣满含油，不用牙咬肉自烂，食后留香久不散。”

7、镜糕

镜糕是西安清真传统风味小吃，因以糯米为主要原料蒸制成形似圆镜的糕，故得此名。镜糕绵软粘甜，热气蒸腾，含维生素较多，可补中益气。清初，陕西人王弘庆有《咏镜儿糕》诗云：“柳荫槐下清昼长，镜糕担子亦生香，童稚儿女共笑语，且牵阿母欲一尝。”

8、葫芦头

葫芦头来源于宋代街市食品中的“煎白肠”，因猪大肠油脂较厚，形状似葫芦，因此叫“葫芦头”。到了30年代，葫芦头已由肉类发展到包括海味类的众多品种，猪肉类葫芦头在用料上也发生了一些变化。如汤中增加了骨头和鸡，使汤味更加浓醇，质量提高，成为秋冬时节的风味小吃。

9、粉蒸羊肉

粉蒸羊肉是用面粉拌肉蒸制而成，蒸出来的粉蒸羊肉羊肉喷香，肥而不腻，油润酥绵，味鲜可口，老幼咸宜。粉蒸羊肉以穆斯林制作者为佳，可单吃，也可以夹馍吃，尤宜秋冬季节食用。

10、肉丸胡辣汤

肉丸糊辣汤多用于早膳，其中食材众多，营养丰富，汤汁浓酽，味道鲜美，香辣适口。食时配以烙饼，又果腹耐饥，是西安人的一道寻常早餐

1, steamed bun of bubble of flesh of flocks and herds

Steamed bun of bubble of flesh of flocks and herds, be what have distinguishing feature of Xi'an square state alone is famous and fastfood. Fabulous, in BC the foundation of " of a thick soup performs flocks and herds of " of 11 centuries ancient time to change and come bubble of flesh of flocks and herds. When the Western Zhou Dynasty, ever will " a thick soup of flocks and herds " label kingly, vassal " ceremony food " . According to " Song Shu " account, when the Northern and Southern Dynasties, because Mao Xiuzhi goes up to Wu Dixian of the Song Dynasty a thick soup of flocks and herds flavour of this a special skill, its are Wu Difeng too government-owned history, rise again after for doctor of smooth salary of a high official in ancient China. Allegedly, because Zhao of emperor of big the Song Dynasty corrects offspringing happy event to eat steamed bread of bubble of flesh of flocks and herds, what bubble of flesh of flocks and herds became Chang'an Street to go up is famous and fastfood. Su Dongpo of old writer of Northen Song Dynasty ever had " Gansu food has bear dried meat, boil of the Qin Dynasty only ovine a thick soup " anthem sentence.

2, Huang Guichou wine

The drink with the famousest Shaanxi is Huang Guichou wine, it is big public house no matter, still be neighbor fastfood shop, selling reeky stiff wine everywhere. Yellow laurel thick alcoholic drink is what lead to with polished glutinous rice and ditty is rummy, because its match,have balmy Huang Gui and get a name. This wine shape is like jade fluid, continous is sweet alcohol is sweet, the aftertaste is long, allegedly its history but of restrospect to Zhou Dai " wine with dregs sweet wine " . Classics textual research, it is before distillation wine invention, our ancestor people drink this kind of rice wine all the time, especially Tang Dynasty, "Li Bai fights wine poem 100, mian of the wineshop on Chang'an city, the emperor breathes out not to go aboard, the celestial being in claiming I are wine " , what Du Fu says here " fight wine " it is to point to thick alcoholic drink namely.

3, Zuo of Qiao face Zuo

Zuo Zuo , ancient say " the river leaks " , because of multi-purpose buckwheat flour is made, also call Qiao face Zuo Zuo so. According to textual research, Zuo of Qiao face Zuo is in yuan of generation had, yuan acting agronomist Wang Zhen " farming book, buckwheat " in account: "After northward hill, zhu Jun a variety of, grind and be a face or make soup cake, the river of short for Weihe River leaks. " distinctive scent is contained not only when Zuo Zuo is fed, and have greatly to the body benefit. Li Shizhen " detailed outline of a book on Chinese medicine " in carry: "Buckwheat most fall enrage wide bowel, reason can sluggish of Zi of refine intestines and stomach, and dysentery of the sluggish that treat chaotic, discharge, bellyacke, go up angry disease. " because buckwheat sex is cold, common saying of reason Han city says: "Edge of Qiao face cool smelt metal, it is good to do not leave 3 kinds harmonic, oil spills Mo of hot pepper, garlic, mustard. Oil spills Mo of hot pepper, garlic, mustard..

4, Shaanxi cool skin

Sort of Shaanxi cool skin is various, have sesame paste cool skin, Qin Zhenliang skin, Han Zhongliang cool skin of skin of face of roll of hill of skin, Qi and gluten, practice each different, when tone mixes, each have distinguishing feature, taste is endless also and identical, but with acerbity, hot, sweet give priority to.

5, cake of an ancient earthen utensil for steaming rise

History of cake of an ancient earthen utensil for steaming rise is long, because use steam of an ancient earthen utensil for steaming rise,make maturity and get a name. Cake of an ancient earthen utensil for steaming rise evolves by Zuo of pink of bait of dry ration of food of appropriative of prince of period of the Western Zhou Dynasty more than 3000 years ago and come. " official of weather of week ceremony · " in have " the Zuo of pink of the bait that eat dry ration of be ashamed food container " account. Powdery Zuo is stuffing of sweetened bean taste is joined inside pink of polished glutinous rice (call fabaceous bits end in ancient times) the confectionery that evaporate becomes, taste fragrance having a beans. Until Tang Dynasty, ability development adds up to evaporate for jujube rice. Tang Shangshu makes what Zun Pu shoots emperor of the Zong Huang in Wei Juyuan fete " the banquet that burn end " medium " cake of crystal Long Feng (jujube Mi Zheng is broken see Hua Naiqi) " , with cake of present an ancient earthen utensil for steaming rise come down in one continuous line. In those days Feng Yuxiang's general the cake of an ancient earthen utensil for steaming rise Xi'an praise for " the swallow dish of civilian class " . Cake of an ancient earthen utensil for steaming rise serves as breakfast, see in everywhere of Xi'an streets and lanes, the jujube is sweet tangy,

6, flesh of dried meat juice places steamed bun

The history of steamed bun of clip of flesh of juice of Shaanxi dried meat is very long, be in " Zhou Li " one book mentions " week Dai Bazhen " medium " be soiled " it is flesh of dried meat juice. Times of the Warring States has " cold flesh " , after the Korea that is located in region of triangle of the Qin Dynasty, advance, comfort at that time already can make; the Qin Dynasty unite, the craft that make passes Chang'an, and for generations shedding hands down. Merchant of Northen Wei Dynasty thinks of Xie " Qi Min wants art " of account " Mo flesh " make a way, basic and as identical as flesh of present dried meat juice, just show some using to expect make a way more exquisite. Flesh of dried meat juice places the practice fastidious of steamed bun, colour and lustre of flesh of dried meat juice is ruddy, odour fragrance, the flesh is qualitative soft glutinous, rotten and not sodden, person: "Fat eats not mouth of be bored with, lean lean does not have broken bits full oiliness, need not the tooth bites the flesh to rot oneself, after feeding, stay sweet long do not come loose. After feeding, stay sweet long do not come loose..

7, lens cake

Lens cake is Xi'an Islamic tradition gust is fastfood, because be evaporate of main raw material to make figuration be like the cake of round lens with polished glutinous rice, reason gets this. Lens cake soft is stuck sweet, steam rising, contain a vitamin more, the beneficial in can filling is angry. At the beginning of Qing Dynasty, great of Shaanxi person king celebrates have " the lens that chant cake " Shi Yun: "Quiet day is long below pagoda tree of shade of willow trees, yi Shengxiang of lens cake a carring pole, child childish children laughs in all language, and the mother that pull A is about to taste. And the mother that pull A is about to taste..

8, calabash head

Calabash head originates in food of Song Daijie city " decoct Bai Chang " , because of pig large intestine grease is thicker, appearance is like calabash, because this cries " calabash head " . Arrived 30 time, calabash head already by the flesh kind develop to include choice seafood kind numerous breed, pork kind calabash head is being used a few change also produced on makings. If Shangzhong raised bone and chicken, make Shang Weigeng adds thick alcohol, quality rises, the gust that makes autumn winter time is fastfood.

9, powdery evaporate hotpot

Powdery evaporate hotpot is shortbread mixes fleshy evaporate is made and become, the delicious of hotpot of powdery evaporate hotpot that evaporate comes out, fat and not be bored with, fat profit crisp continous, flavour delicacy is goluptious, old young Xian Yi. Powdery evaporate hotpot is beautiful with Moslem fabricant, but sheet eats, also can place steamed bun to eat, edible of festival of You Yiqiu winter.

10, hot boiling water of fleshy bolus moustache

Fleshy bolus papers hot Shang Duo to be used at early board, feed capable person among them numerous, nutrition is rich, shang Zhinong thick, flavour is delicious, sweet hot dainty. When feeding, match with flapjack, satiety is able to bear or endure be hungry, it is a common breakfast of Xi'an person