Chuanlu Yue Huaiyang, Fujian Zhejiang Xiang Ben Gang. The eight famous cuisines have never had a place in Shaanxi cuisine. If you stop a Shaanxi person on the street and ask him what are the famous dishes of Sichuan cuisine, he will definitely blurt out: shredded fish, back pot meat... And when you ask him, do you know which Shaanxi dishes are, he may not be able to remember one, is it just like Chu Yunfei's evaluation of Jin cuisine in "Bright Sword", Shaanxi cuisine is not allowed to sit on the table?
Shaanxi cuisine has also been brilliant
"Qin Dynasty Imperial State" Xi'an is the capital of 14 dynasties such as Zhou, Qin, Han, Sui, Tang and so on, due to its favorable political, economic and cultural conditions, Shaanxi cuisine can absorb the essence of local cuisine, both the flavors of various ethnic cuisines, and the inheritance of court dishes of previous generations, making Shaanxi cuisine particularly rich in variety, different flavors, very distinctive.
The north-south span of Shaanxi and Southwest is large, the climate type is complete, and the products are very rich. During the Qin Dynasty, Xiang Yu sent three generals to guard Shaanxi and contain Liu Bang, which is known as the Land of The Three Qins. The natural area is divided by the North Mountain and the Qinling Mountains, both the temperate climate with less rainfall, and the subtropical climate with more rainfall, the Hanzhong Basin is more rivers, a school of Jiangnan scenery, guanzhong plain is also known as "eight hundred miles of Qinchuan", rich in land resources, irrigation agriculture is developed, but also produces such as Qinchuan cattle, Guanzhong donkeys, Weihe fish, Yellow River carp and other high-quality livestock river fresh. It is precisely because of such rich products that it has laid a solid material foundation for Shaanxi cuisine.
As early as 3,000 years ago, the "Eight Treasures of the Western Zhou Dynasty" had appeared. Namely: Chun boiling, chunmu, cannon porpoise, cannon, pounding, boiling, staining and other eight kinds of cooking techniques, a wide range of dishes, strict selection of materials, pay attention to knife skills, pay attention to fire, the use of oil, salt, sauce, vinegar, plum, ginger, cinnamon, onion, mustard, tateshina, honey, zhul, caramel and other spices, fresh, fragrant, sour, spicy, salty, sweet and other flavor types. The strict organization and scientific division of labor of the culinary institutions formed at that time, food hygiene, food and medicine homology, feasting, and food etiquette all had a broad and far-reaching impact on future generations. This is the first development peak of Shaanxi cuisine.
During the Qin and Han dynasties, Shaanxi cuisine developed to the second peak. Edited by Qin Xiang Lü Buwei, "Lü's Spring and Autumn Taste" comprehensively summarizes the culinary achievements of the pre-Qin period, makes a systematic and scientific discussion of cooking from material selection and processing to seasoning and heat, and has always guided the practice of Chinese cooking, many of which are still correct until now. By the time of the two Han Dynasties, the catering industry was already "overlapping in the water brigade, and the burnt case was full", and the introduction of "Hu food", the red and white cases had a division of labor, and the imported courgette, watermelon, carrot, walnut, pepper, spinach, walnut, etc. were also successfully tried in Guanzhong first, further enriching the dietary raw materials.
During the Sui and Tang dynasties, Shaanxi cuisine developed to the third peak. At that time, the western capital city of Chang'an had developed into one of the largest cities in the world, not only were there many tea houses and liquor stores, but also the scale of operation was so large that "three or five hundred people" could "set up" the "National History Supplement". The cooking ingredients are already "water and land Luo Eight Treasures", and there are many delicious dishes, and wei Juyuan alone has 58 famous dishes and beautiful points in the "Burning Tail Banquet". Depictions of "Purple Camel's Peak Out of the Cui Cauldron, Crystal Disc Line Plain Scales", and "Rhinoceros Tendons" Du Fu's "Li Ren Xing", etc., reflect that the tableware at that time was already very exquisite. It is also the first to create a cold spelling of flower colors, which can use cured meat, stewed meat, shredded meat, preserved meat, minced meat, sauce melon, vegetables and other raw materials to spell out exquisite "Tsukawa sample". There are cold foods such as "locust leaf cold tao". At this time, the theory of dietary therapy was more systematic, and his main works were "Qianjin Food Cure" by the famous doctor Sun Simiao, "Materia Medica Collection" by Chen Zangqi of Sanyuan County, and "Dietary Therapy Materia Medica" by Tongzhou Thorn Shi Mengjie.
During the War of Resistance Against Japanese Aggression, Shaanxi cuisine developed to the fourth peak. Restaurants from Beijing, Tianjin, Lu, Henan, Jin, Sichuan, Xiang, Guangdong, Hubei, Huaiyang, Suxi and Western cuisine have entered Xi'an, Xianyang, Baoji, Hanzhong and other places. Especially in Xi'an, there are more than 100 large and medium-sized restaurants alone, which enables Shaanxi cuisine to inject fresh blood. In terms of technique, in addition to inheriting and carrying forward the stir-frying, frying, frying, stewing, brewing, roasting, boiling, boiling, steaming, etc. of the Zhou, Qin, Han and Tang Dynasties, it also absorbed the grilling, shabu- shabu, fire-roasted, and fried by the foreign help, and gradually formed a unique style of comprehensive technology, rich texture, diverse taste types, and wide adaptation.
But in fact, as early as the late Tang Dynasty, with the gradual southward shift of the political and economic center, the Yuan, Ming, and Qing dynasties all built the capital in Beijing, xi'an's political status was gone, the glory of Shaanxi cuisine was gradually declining, and its fame was not as good as before.
What are the Shaanxi dishes?
Every time Shaanxi cuisine is mentioned, some people will always have questions, what is Shaanxi cuisine in the end? Is beef and mutton steamed bun and bacon meat sandwich bun counted as Shaanxi cuisine?
So today I will tell you that beef and mutton steamed buns, bacon meat sandwich buns are considered Shaanxi cuisine, but they are only noodle snacks in Shaanxi cuisine, not "big dishes" and "hard dishes".
According to statistics, there are 108 kinds of hot stir-fried large dishes in Shaanxi cuisine, 70 kinds of cold meat cold dishes, 79 kinds of noodle snacks, and most of the snacks that tourists come to Shaanxi today eat, such as huanggui persimmon cake, soup buns, Qishan zhenzi noodles, and red jujube cakes are only noodle snacks in Shaanxi cuisine. In addition, there are many big dishes, which are also very worth trying.
Gourd chicken - the most famous chicken in Xi'an
Known as the "first taste of Chang'an", hulu chicken was founded in the Tianbao period of the Tang Dynasty, and came from the hands of The Cook of Shangshu Weizhi of the Tang Xuanzong Ceremonial Department. According to the "Youyang Miscellaneous Tricks" and the "Yunxian Miscellaneous Records", Wei Zhi was born into a bureaucratic family, and with the shadow of his father and brother, gui was the secretary of state and went to the official field. This person is dressed in fine clothes, poor and extravagant, and extremely particular about meals, and there is a saying that "people want to eat and bones are comfortable, and they must be cooked by people". One day, Wei Zhi ordered the family kitchen to cook crisp and tender chicken. The first chef used the method of steaming first and then frying, wei Zhi tasted it and thought that the meat was too old to meet the standard of tender taste, and was greatly annoyed, and ordered his family to whip the cook fifty times to death. The second chef took the method of cooking first, then steaming, and then frying, and the requirements for crispness and tenderness were met, but because the chicken was tossed through three processes, the flesh and bone were separated and became fragments. Wei Zhi suspected that the cook was stealing food, and did not allow the cook to argue, and ordered the family ding to beat the cook to death. Intimidated by Wei Zhi's obscenity, other domestic cooks had to continue cooking for him. The third chef learned the lessons of the last two home cookings, tying up the chickens with a string before cooking, then boiling, steaming and frying. The chicken cooked in this way is not only mellow and tender, but also the chicken body is complete like a gourd. At this time, Wei Zhi was satisfied. Later, people called the chicken cooked in this way "gourd chicken", which has been passed down to this day.
The gourd chicken is very complicated. The gourd chicken cooked in ancient law only chooses the Chicken of Sanyao Village in the south of Xi'an City, which is raised for a year, about one kilogram, the meat is tender, and it must be boiled first, then steamed, and finally fried. When steaming, put the cooked chicken into the basin, add soy sauce, salt, green onion and ginger, star anise, cinnamon, cooking wine, add some broth, and steam it in the cage. The frying technology requirements are strict, the vegetable oil is roasted eight mature, the whole chicken is put into the oil pot, gently stirred with a hand spoon, fried for about half a minute, until the chicken is golden brown, immediately fished out with an iron fence and drizzled, and then put on the table. Bring a plate of pepper salt and garnish to serve.
Good gourd chicken skin crispy meat aroma, rotten in the mouth, lips and teeth left fragrant, is the best in Shaanxi cuisine.
Phnom Penh cabbage - the ultimate test of the heat
Friends who have seen Tip of the Tongue 3 must remember the Shaanxi cooking technique introduced in it - four flowers. The name Hua Da Si Men comes from the Chinese martial art, Hua Da Si Men is a kind of soft and rigid boxing, pay attention to rigidity and strength, and the footwork is brisk. The cooking technique of playing four flowers in Shaanxi cuisine is also flying fire and stir-frying, which is dazzling.
When cooking, the stir-fry spoon churns up and down, moving left and right, opening widely, the dishes are flipped freely with the chef's technique, the fire is in the air, and in a short while, a plate of Phnom Penh cabbage has been cooked.
Phnom Penh cabbage is the full name of vinegar slip Phnom Penh cabbage. The cabbage to be selected should be peeled off the old gang on both sides, cut into eight-minute long, three-minute wide strips, heat the oil pot until seven points hot, add small peppers to fry out the aroma, and stir-fry quickly. In this regard, the cooking recipe does not have much description, but lightly writes: "Cook the vinegar, and then turn it upside down a few times." "It's quite a simple way to the point.
The pot of phnom penh cabbage, golden on all four sides, rich in moisture and sour. It's just that xi'an can rarely find such a refined Phnom Penh cabbage, and the four-door craftsmanship of flowering is gradually being lost, and most restaurants can only do the shape, but can not do the divine furniture, which is really regrettable.
At the end of the article, a Shaanxi cuisine recipe is attached, which belongs to the taste pride of every Shaanxi person.
Hot stir-fried dishes (108)
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 and cold dishes(70)
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 (79)
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
Source: G Eat, Drink and Have Fun Hi Xianyang
(MX)