Shaanxi cuisine is referred to as Shaanxi cuisine, also known as Qin cuisine. Qin cuisine is widely used in materials, strict selection of materials, delicate knife skills, exquisite scoop skills, pay attention to fire skills, good at using soup, long in the use of mustard, pay attention to the original color, original shape, original juice, original taste, good at stir-frying, brewing, steaming, stewing, boiling, boiling, braising, gorgeous and elegant style, with fresh, tender, crisp and unique.
raw material
Shaanxi vegetable raw materials, whether running, jumping, diving, flying, meat, dirty, head, tail, roots, stems, flowers, fruits, all uses; but also pig, chicken serum purified into the food; even people regard it as waste chicken, fish intestine, can also become a treasure on the table. However, the selection of materials is extremely strict, such as "gourd chicken", non-Sanyao village "Wo Wo chicken" is not used; "milk soup pot fish", non-Yellow River live carp is not made.
Knife skills
Shaanxi cuisine's knife skills are excellent, you can cut meat with one hand, the meat slices are as thin as paper; you can cut shredded meat on the silk cloth, and the silk cloth is not damaged; you can cut the pig's ears as fine as hair; you can use the "back and forth knife" that moves forward and backward to double cut the meat shreds, and so on. The ladybugs of Shaanxi cuisine also have unique features, and the "flying fire" stir-frying dish has been amazing; the "flower playing four doors" that flips back and forth in the scoop is even more dazzling. These stunts are designed to achieve a specific effect in cooking, not a racket. For example, in the production of "Phnom Penh cabbage", if you do not use the technique of "four doors of flowers", it is difficult to achieve the quality of "Phnom Penh" and crisp and tender.
style
The style of Shaanxi cuisine is gorgeous and colorful, including bright and dazzling "colorful chicken kernels" and "colorful cloud loin"; there are exquisite "lotus fish belly" and "chrysanthemum dried scallops"; there are jade ice crystals "rock sugar swallow vegetables", "white blood silver belly", and so on.
keynote
The base tone of Shaanxi cuisine is fresh and fragrant, the texture is crisp and tender, refreshing and crispy. Fresh is to highlight the original flavor of raw materials, original soup, original juice, such as "simmered shredded squid", "dried bengnan meat shredded"; or use high-grade soup to add freshness, such as "clear sauce butterfly fish", "clear soup sea cucumber baggage bottom". Incense, to be timeless. Or use boiling oil directly poured on spicy noodles, shredded shallots, garlic rice, ginger shredded, so that the oil, shallots, garlic, ginger four spices are mixed into one, such as "boiled belly blocks"; or pepper, peppercorns, raw onions into cold oil, heat up, so that its aroma as far as possible dissolved into the oil, made of chili oil, pepper oil, green onion oil, and then used for cooking, such as "onion yellow roasted sea cucumber"; or use a variety of spices and the main ingredients steamed or boiled at the same time, so that the aroma penetrates into the main ingredient, and then into the hot oil to cook, then the aroma is strong; or directly use fragrant flowers, such as "Han Gui slippery chicken slices". Achieve fresh flavor to show its taste, crisp and tender to show its freshness and increase nutrition. The "gourd chicken", which is known as the "first taste of Chang'an", is the most beautiful representative of it.
Selection and fabrication
It can be called a masterpiece of Qin cuisine, and these skills are all aimed at making the cooking achieve a specific effect, rather than placing a flower rack. For example, "Phnom Penh Cabbage", the finished product is crisp and tender, refreshing. The style of Qin cuisine is gorgeous and colorful, including bright and dazzling "colorful chicken kernels" and "splendid Chinese turtles"; there are exquisite "lotus fish belly" and "chrysanthemum dried scallops"; there are jade ice crystals "ice sugar swallow vegetables", "white blood silver belly" and so on.
The base tone of Qin cuisine is fresh and fragrant, the texture is crisp and tender, refreshing and crispy. Fresh, is to highlight the original taste of raw materials, the original soup, the original juice, such as "simmered shredded squid", "dry collapse fire south meat shredded"; or use high-grade soup to add freshness, such as "clear soup sea cucumber baggage bottom", "steamed pearl squid". Incense, in order to be timeless, or use boiling oil directly on the chili noodles, green onions, ginger shreds, garlic rice, so that the oil, green onion, ginger, garlic four spices mixed into one, such as "stewed belly block"; or the pepper, pepper, green onion, ginger into the cold oil, heat up, so that its aroma as far as possible dissolved into the oil, made of chili oil, pepper oil, green onion oil, ginger oil, and then used for cooking, such as "onion yellow roasted sea cucumber"; or the use of a variety of spices and main ingredients with steaming or boiling, so that the aroma penetrates into the main ingredient, and then into the hot oil to cook, the aroma is particularly strong Or use fragrant flowers directly, such as "Han Gui Chicken Slices". To achieve fresh flavor and show its taste, crisp and tender to show its freshness, refreshing, increase nutrition, known as "Chinese ancient cuisine, Chang'an first taste" "gourd chicken" is one of the most beautiful representatives.
The main flavor stands out
In terms of seasoning, Qin cuisine is simple and unpretentious, paying attention to the inner taste and fragrance, followed by color and shape. One of the characteristics is that the main taste is prominent and the taste is pure. Although there are many condiments used in a dish, the main taste of each dish is only one, sour, spicy, bitter, sweet and salty only have one taste, and other flavors (including various compound flavors) are subordinate. Another feature of Qin cuisine is the outstanding aroma. Compared with the four major cuisines, in addition to the use of coriander as a more prominent ingredient, more peppers, aged vinegar, garlic and pepper are used, etc. The purpose of selecting these spices is not simply for spicy, sour and hemp, but mainly to take its fragrance. Like chili peppers, the brother cuisine mostly uses spicy soy sauce, pickled peppers, spicy bean paste, etc., and Qin cuisine uses dried peppers. Dried chili peppers are picked out after cooking in oil, which is a kind of spicy, spicy but not strong; vinegar is cooked by oil, the sour taste weakens, and the vinegar flavor increases; the pepper is cooked in oil, the hemp taste weakens, and the pepper flavor increases; garlic is cooked by oil, the spicy taste is weakened, and the garlic flavor is enhanced. Take the "stir-fried waist flower" as an example, after the oil is hot, the garlic slices into the pot, the aroma is immediately emitted, and then cooked with vinegar, the waist is tender and fragrant, and a unique flavor of tenderness. Another example is the same as the "sauce fried chicken", the brother cuisine is the first small ingredients, and then the sauce, and then the chicken, the Qin cuisine is the first under the sauce, so that the noodle sauce emits the sauce aroma, and then the small ingredients and chicken cubes, so the aroma is particularly prominent.
Cultural atmosphere
Qin cuisine is also related to many historical events, characters, allusions, legends, and even ancient philosophy, and has become a witness of history. For example, "Fine Sand Fried Eight Treasures" and "Zhou Bashi Cremated Shang Shu Wang"; "Family Portrait" and Qin Shi Huang "Book Burning Pit Confucianism"; "Shangzhi Meat" and Shangshan Sihao; "Goji Berry Stewed Silver Ear" related to Zhang Liang and Fang Xuanling; "Phoenix Swallowing Wings" related to Zhou Bo and Chen Ping extinguishing Zhulu; "Chrysanthemum Pot", "Stir-fried Waist Flower" and Wu Zetian; "Double Crispness" and Ku Officials Lai Junchen and Zhou Xing; "Three Pi Silk" and Zhongtang Wang Xu and other three imperial histories; "Guifei Chicken Wings" and Yang Guifei; "Chrysanthemum Dried Shellfish" and Chongyang Festival; "Eight Seals of Fish Belly" and I Ching Bagua, etc.
Three flavors
Qin cuisine is composed of folk cuisine, municipal cuisine, palace official cuisine, ethnic cuisine, and temple cuisine, and is divided into three local flavors: Guanzhong, Northern Shaanxi and Southern Shaanxi. Each of the three local flavors has its own characteristics and strengths.
Guanzhong cuisine is centered on Xi'an, including Sanyuan, Dali, Xianyang, Tongchuan, Baoji and other Guanzhong cuisine, which is a typical representative of Qin cuisine. Famous restaurants that sell authentic Qin cuisine include Xi'an Restaurant, Xi'an People's Building, Tao Li Chun Hotel, Qingya Zhai Restaurant, Tongshengxiang Restaurant, Jiefang Road Dumpling Restaurant, Chunchang Hotel, Xi'an Roast Duck Restaurant, Defa Chang Hotel, Lao Sun Jia Restaurant, etc. The main representative dishes are "gourd chicken", "chicken rice sea cucumber", "warm mixed waist silk", "peach renkou mushroom double crisp", "milk soup pot fish", "stuffed money hair dish", "lotus chicken", "roasted large intestine", "bonsai three skin silk", "roasted leg of lamb", "red oil flower belly", "roasted whole lamb", "red robe lotus seed", "fish and sheep roasted fresh", "369 pieces of skin roast duck" and so on. Mihara Matildae Pavilion is a famous restaurant with a long history, and the main representative dishes are: "with a handle elbow", "water grinding silk", "promotion map", "honey juice reel" and so on.
Northern Shaanxi cuisine includes dishes including Yulin, Yan'an, and Suide. The main representative dishes are "hand-caught lamb", "lamb frozen tofu", "red stewed dog meat", "Tai Chi fishing line", "stuffed with stewed vegetables" and so on.
Southern Shaanxi flavor is a dish that includes Hanzhong, Shangluo, and Ankang. The main representative dishes are "white blood sea cucumber", "Hanjiang Eight Treasure Turtle", "Qinba Four Rare Chicken", "Roasted Fish Plum", "Shangzhi Meat", "Alfalfa Meat Pot Sticker", "Wei Cai Tenderloin" and so on.
List of dishes
Hot stir-fry
Chicken shark fin soup fish balls Red braised chicken nuggets Lotus vegetable stir-fried meat slices
Clear soup guan yan ginseng stew turtle canned chicken garlic moss stir-fried shredded meat
Chicken rice sea cucumber Steamed turtle Ginger sprouts sautéed duck slices Ginger sprouts shredded meat
Scallion roasted sea cucumber Dried sautéed eel Mouth mushroom duck slices Lotus leaf tenderloin
Bear yellow fish belly Konjac eel silk stewed pigeon warm mix waist silk
Sour and spicy fish lips Yellow braised eel segment Phoenix-eyed pigeon egg milk soup belly piece
Simmered squid shredded eel and sycamore Eight treasures of meat spicy seeds double crisp
Three-wire squid roll sesame prawns Stir-fried belly pieces stir-fried belly kernels
Sweet and sour squid rolls, shrimp in eggplant sauce, mustard jasmine elbows raw balls
Sour and spicy shredded squid Old bean shrimp with elbows Winter melon rib soup
Sweet and sour carp Fried shrimp in oil Rock sugar elbow Braised pork ribs
Milk soup pot fish gourd chicken Shangzhi meat squeezed vegetable shredded broth
Hibiscus fish fillet Yiyuan chicken Jar meat Roast meat three fresh
Chrysanthemum whole fish Sesame chicken Tamales Family portrait
Steamed grass fish Tianma black chicken strip meat Sweet and sour balls
Braised silver carp head, chicken slices, small crispy meat, fried waist flowers
Watercress crucian carp Lavender chestnut chicken steamed lamb Phnom Penh cabbage
Bean sprout chicken shredded steamed lamb A pint of yam money hair dish
Roasted lamb's eye sautéed babao braised eggplant Astragalus lamb
Lotus cake Vinegar boiled potato shredded Scallion fried lamb Black rice stuffed lotus root
Vinegar boiled lotus white braised haggis shrimp roasted diamond white vinegar braised silver buds
Fried sesame lamb Goji berry stewed white fungus Sweet and sour lamb balls mushroom roasted rape
Spicy garlic sheep blood Braised gluten soaked yellow braised beef mashed ginkgo biloba
Braised beef tail Fried toon fish Beef tongue in eggplant sauce Honey sauce gourd
Casserole beef tendon Chestnut cabbage Sour spicy belly soup Spicy roasted tofu
Radish goulash beef spinach roasted tofu Goji berry beef soup Celery dried tofu
Slippery beef tenderloin Dried leeks Jujube balls Sour and spicy beef hundred leaves
Cold meat cold dish
Sweet and sour pork ribs Chicken fire stir stinging green pepper mixed with silver sprouts Beef lamb
Tangerine beef three silk mixed with kelp Cold mix plum bean carob Brine duck gizzard
Mustard belly silk Golden structure cold powder Sesame sauce cold skin Sugar dipped in picky kernels
Chicken nuggets with ginger sauce Mixed with tofu Crispy cucumber Sour and spicy cucumber
Fried prawns in oil Tofu tofu spicy cucumber skin Spiced chicken
Spiced fish Shrimp skin zucchini Hemp sauce lettuce tip Spiced lavender
Rose claw Toon tofu bamboo Sweet and sour water chestnut Crystal frozen meat
Mustard duck palm Sweet and sour gluten Flooded lotus white brine prawns
Cold mixed rabbit shredded mixed grilled bran Tangerine skin chicken Colorful spinach
Marinated pork liver Garlic mixed with eggplant Brine peanuts Brine fragrant ru
Sauce pork loin Celery mixed with peach kernels Red oil mung bean sprouts Oil braised winter shoots
Three-skin shredded ginger bean carob Coriander mixed with shredded radish white chopped chicken
Sour and spicy cabbage crisp crucian carp Spinach pine Golden hook melon strips
Ruyi peel egg agar mixed with chicken shredded braised lotus vegetables five willow anchovies
Sugar dipped in peanuts Sea rice celery mushroom shredded large pepper mixed with bitter melon
Silver sprouts of stewed bean sprouts Brine rabbit meat Air-dried rabbit meat
Sweet and sour rhombus white mixed with white fungus garlic mixed with large pepper chrysanthemum peach kernels
Ginger asparagus oil stewed rhombus white
Pasta snacks
Beef and lamb steamed bun Spring rolls Soft buns Zhidan grabbed lamb by hand
Red meat boiled bun Three fresh roasted wheat bean paste bun stuffed with fragrant
Gourd head steamed bun Gold thread oil tower Lamb bun Shangzhou potato sticks
Mihara eel boiled steamed bun Huanggui persimmon cake Soup bun Ankang nest noodles
Water basin large meat Persimmon noodle pot helmet fried buns Yangxian jujube cake steamed buns
Small pot of lamb Honey cold rice dumplings Three fresh dumplings Han Chinese cabbage tofu
Bacon meat sandwich steamed bun Jujube minced meat paste Lamb dumplings Slightly Yang jar jar tea
Soba noodle dumplings Red date Zhen cake Lettuce dumplings Ning Qiang walnut baked cake
Lantian bitter buckwheat dumplings Tofu brain Walnut dumplings Tongchuan anthocyanin buns
Lamb dumplings fried with cold powder Fennel dumplings Qishan noodles
Qinchuan braised mashi mille-feuille shortbread Steamed dumplings in all seasons Dongfu noodles
Lamb balls paste spicy soup persimmon batter top shrimp steamed dumplings Saifu pulp water surface
Wonpizi Osmanthus mash Hanyin fried rice dumplings knife cut miscellaneous sauce noodles
Rice noodles cold skin steamed Yu Qian Hanzhong thin skin dumplings Sesame sauce mixed noodles
Knotty oil tea ginger shredded soup Baoji tea crisp poached egg noodles
Powder soup sheep blood red oil cake Fengxiang bean flower peach bone soup noodles
Large meat pot stickers Jiang rice oil cake Qianzhou pot helmet three fresh fried noodles
Stone steamed bun Glutinous rice sesame balls Fuxian chicken blood noodles spinach cold noodles
Salty and sweet twist flowers Northern Shaanxi qianqian rice Yulin fried soy milk Chang'an Zhenzi noodles
Tomato egg noodles