Shaanxi traditional famous dishes began in the Tang Dynasty. The production of cucurbit chicken is divided into three processes: boiling, steaming and frying. After making, rinse with clear water to remove blood stains. After cooking, tie it with hemp to keep the shape of the chicken. When the cold water in the pot boils, add chicken, cook for half an hour, take it out, put it in a bowl, add broth, cooking wine, refined salt, soy sauce, onion, ginger, star anise and cinnamon, and steam thoroughly in a cage. When frying, put the rapeseed oil into the steamed whole chicken, stir with a spoon until the chicken is golden yellow, take it out with a colander, drain the oil, then put it on a plate, and serve with Fluttershy pepper and salt.

Its flavor features are: golden red color, crisp skin and tender meat, mellow rancid smell and deboned chopsticks. Rich in saturated fatty acids needed by protein and human body. (Xi 'an)

Cucurbit chicken is a traditional dish of Xi. Its material is "Wo Wo Chicken" from Sanyao Village in the south of Xi 'an. This kind of chicken has been raised for one year, with a net weight of 1 1,000 grams and fresh and tender meat. When it is made, it goes through three processes: boiling, steaming in a cage and frying. The finished product is famous for its crispy skin, tender meat and mellow fragrance, and is known as "the first taste in Chang 'an".