In May 2007, the Shaanxi cuisine and Shaanxi-style snacks making skills of Xi'an Restaurant, a time-honored Chinese restaurant, were included in the first batch of intangible cultural heritage list of Shaanxi Province, and are also one of the first batch of intangible cultural heritage (33 items) of Xi'an City. Xi'an Restaurant, a time-honored Chinese restaurant, is famous for its "authentic Shaanxi cuisine" and "Shaanxi flavor", and is a gathering place for the essence of Shaanxi cuisine and the delicacies of Sanqin. It was built in 1929, funded by Zhen Shoushan, the then commander of the National Army, Ma Gongtao, Feng Zhimo, a celebrity in the drama world, and Feng Kechang, a celebrity in the catering industry, and has been built for exactly 80 years. Since the establishment of the restaurant, folk songs such as "East Bell and West Drum, Blue Dragon and White Tiger, Coriander Hot Soup, Xi'an Restaurant" have been circulated among the people. It has received party and state leaders such as Zhou Enlai, Ye Jianying, Dong Biwu, Qin Bangxian, and patriotic generals such as Zhang Xueliang and Yang Hucheng, Shaanxi celebrity Yu Youren, and cultural celebrities Lao She, Shi Lu, Gobizhou, Liu Qing, Du Pengcheng, etc. have visited Xi'an Restaurant many times. In the 1970s, Xi'an Restaurant was expanded under the care of Premier Zhou, and the literary giant Guo Moruo wrote the name of the restaurant. After 80 years of development, Xi'an Restaurant has hundreds of traditional dishes, new Shaanxi dishes, innovative dishes, and local snacks. Among them, there are more than 200 authentic Shaanxi dishes, nearly 80 traditional dishes and special Shaanxi dishes, more than 120 innovative Shaanxi dishes, and more than 20 dishes have won the International Quality Gold Award and the National "Golden Tripod Award". The ten traditional dishes such as gourd chicken, warm mixed waist shreds, three-skin shreds, and milk soup pot fish are the main dishes of the restaurant. Hot and sour tripe shreds soup, stir-fried white meat, elbow with handle, camel hoof soup, monkey with hat, etc. are traditional Shaanxi dishes. Datang water basin shark fin, sea cucumber braised goose feet, Qin pepper crab, shellfish shreds, etc. are innovative Shaanxi dishes. In 2006, when the World Federation of Chefs held a world cooking competition, Xi'an Restaurant was the only company selected by the China Cuisine Association to represent China in the competition. The chrysanthemum codfish it prepared won the bronze medal. This was the first time that the Chinese team won an award in this competition. It proved that Shaanxi cuisine has reached the height and level of the world's cooking. Xi'an Restaurant has more than 200 kinds of Shaanxi-style snacks and dim sum, among which ten varieties such as bubble oil cake and stir-fried eight treasures with fine sand won the national "Golden Tripod Award"; more than 30 kinds of snacks such as bubble oil cake, golden thread oil tower, thousand-layer oil cake, yellow osmanthus persimmon cake, and jujube meat paste won the title of "Famous Chinese Snacks". On the basis of inheriting traditional famous dishes, Xi'an Restaurant has successively developed and launched five major banquets, including "Shaanxi-style snack banquet", "Xifu snack banquet", "Palace longevity banquet", "Chang'an Eight Scenery Banquet", and "Prosperous Tang Dynasty Imperial Banquet". Five Shaanxi-style banquets produced by the company have won awards. The "Prosperous Tang Dynasty Banquet" won the China Famous Banquet Award, and the "Dragon and Phoenix Wedding Banquet" won not only the "Gold Medal Wedding Banquet Award" at the 8th China Food Festival, but also the industry's highest award, the "Golden Tripod Award". "Shaanxi cuisine" is also known as "Qin cuisine". The history of Shaanxi cuisine can be traced back to the Western Zhou Dynasty, and the prosperous Tang Dynasty was the peak of the development history of Shaanxi cuisine, laying the foundation for Shaanxi's splendid culinary culture. To this day, many Shaanxi dishes still use the preparation methods of the Zhou, Qin, Han and Tang Dynasties. Although Shaanxi cuisine is not listed as one of the eight major cuisines in the country, its dining style is unique and has a strong local flavor. It uses a wide range of ingredients, strictly selects ingredients, has delicate knife skills, exquisite gourd skills, pays attention to fire skills, is good at using soup, is good at using starch, pays attention to original color, original shape, original juice, and original flavor, and is good at frying, stuffing, steaming, stewing, blanching, sautéing, and stewing. The style is gorgeous and elegant, and it is unique for its fresh fragrance, tenderness, and crispness. Shaanxi cuisine uses all kinds of raw materials, including running, jumping, diving, and flying, meat, organs, heads, tails, roots, stems, flowers, and fruits. The blood serum of pigs and chickens is purified and used in cooking. Even chicken crop and fish intestines, which people regard as waste, can become delicacies on the table. Shaanxi cuisine has both "highbrow" dishes that can be served in elegant halls and "lowbrow" dishes that are served in the streets. For example, gourd chicken, three-skin silk, and pig hoof soup are all exquisite dishes that are carefully made and exquisite. The "Chang'an Eight Scenery Banquet" alone uses more than 60 kinds of raw materials, consisting of a cold dish, eight main dishes, and a fruit. They are named "Thirteen Flowers of the Ancient City", "Braised Bear Paws on Huayue Mountain", "Ox Tongue Reflected in the Sunset", "Ba Liu Snow Chicken", "Qujiang Young Quail Drink", "Yanta Morning Bell", "Weishui Tuanyu", "Caotang Eight Vegetarian Foods", "Taibai Snow Mountain Goldfish", and "Lishan Beacon Fire Fresh Fruit". It combines famous dishes, scenic spots, and cultural customs, fully reflecting the elegance of Shaanxi cuisine. Shaanxi cuisine also has a "vulgar" side, such as the folk-collected white meat, lotus leaf steamed pork, chestnut braised chicken, steamed pork, meat and rice fried golden skin, stewed three fresh, roasted tripe, etc., which are fresh, fragrant, sour and spicy, and are very suitable for the taste of local people, so they are very popular in wedding banquets and family banquets. "Shaanxi-style snacks" are an important part of Shaanxi cuisine. Among the major cuisines in the country, no snack can reach the level of competing with the dishes on the same stage and not inferior, only Shaanxi cuisine is different. The Shaanxi-style snack banquet composed of Shaanxi's famous snacks is one of the most brand-effective banquets in Xi'an restaurants. The snack banquet was formed in the 1980s and has been improved several times. Now, whether in terms of variety, taste, shape, or container, it can be said that it has reached the realm of food art. It is a combination of fashion and classics, which sets off the beauty of food art. Bubble oil cake, named "See the wind and disappear" in the Tang Dynasty, means that the bubbles on the cake are as thin as cicada wings and melt in the wind. This precious snack originated from the "Shaowei Banquet" in the Tang Dynasty. It has been around for thousands of years and has a timeless flavor. It is one of the representative characteristics of Shaanxi snacks. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)