Shaanxi cuisine is one of the oldest cuisines in China. Although it is not very famous nowadays, it contains a lot of history and culture.

Today, I visited the exquisite Shaanxi cuisine made by the Boxiangfu Hotel of the Tang Dynasty in Xi'an, which is refreshing. Each dish is not only a mouth-watering delicacy, but also a delightful art treasure.

Tang Boxiangfu Hotel Shaanxi cuisine production skills were listed in the intangible cultural heritage list of Shaanxi Province.

Xiangfu Oil-splashed Fish is the most successful classic dish which combines fish with Shaanxi Oil-splashed Handmade Rolling Noodles. The main ingredients are Longli fish, with onion, ginger, garlic and chili noodles on the fish, spinach noodles on the bottom of the fish, hot oil washed in the pot, spilled chili noodles, onions, ginger and garlic, and home-made sauce on the table. The meat is tender and the noodles are smooth.

This dish is an ancient Chang'an dish evolved from the "sheepskin filament" in the menu of Wei Juyuan's "Burning Tail Banquet" in the Tang Dynasty. Chicken skins, cooked pig skins and jellyfish skins are used as main ingredients and mixed with seasoning. Vegetable tendons are tough, crisp, refreshing and delicious. They are delicious with wine and unique flavor.