When it comes to "Shaanxi cuisine", many Shaanxi natives shake their heads: "I don't know." "Some people eat but don't know, some people think that what they are eating is someone else's dish, which has nothing to do with Shaanxi." This has formed a big monster of Shaanxi cuisine: "Shaanxi people do not know that there are Shaanxi dishes." ”
In fact, Shaanxi has its own cuisine. Shaanxi cuisine, also known as Shaanxi cuisine, is also known as Qin cuisine, and is one of the regional cuisines in China.
Shaanxi is the capital of 13 dynasties such as Zhou, Qin, Han, Sui, Tang and so on, due to the favorable political, economic and cultural conditions at that time, Qin cuisine can absorb the essence of cuisine from all over the world, absorb the flavor of various ethnic cuisines, excavate and inherit the skills of the court dishes of the past, so it is known for its wide variety of dishes, different flavors, antique flavors and thousands of flavors. As one of the oldest cuisines in China, Shaanxi cuisine is not very famous today, but it contains a lot of history and culture. Today I know Jun [WeChat id: qinzhidao029] will give you a good talk.
Shaanxi cuisine has both exquisite high-end dishes and ordinary low-end dishes; it includes a number of traditional dishes, antique dishes, innovative dishes, as well as many halal dishes, vegetarian dishes, medicinal dishes, as well as a variety of noodle snacks with unique flavors. In the Zhou, Qin, Han and Tang dynasties, it was a representative dish of China, and today it is a representative dish of the northwest region and one of the five major flavor cuisines in China. The basic characteristics of Shaanxi cuisine that distinguish it from other cuisines are: one is to have both the original ecological materials and national famous products in the two major river basins of the Yellow River and the Yangtze River; the second is to be good at cooking methods such as quenching, boiling, steaming, stir-frying, stewing, etc.; the third is to include spicy, rich and refreshing taste, and the sour and spicy and fresh flavor are more prominent. After thousands of years of historical food culture accumulation, there are about 800 hot dishes and cold dishes in Shaanxi cuisine, and about 1,000 varieties of noodle snacks. Due to various reasons, the development of Shaanxi cuisine is relatively lagging behind in the competition with major cuisines, and the awareness of Shaanxi cuisine by consumers in the catering market is relatively low.
【Fee】
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 Materials】
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 worker】
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.
【Tone】
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", known as the "first taste of Chang'an", is the most perfect representative of it.
【The development process of Qin cuisine】
According to the records of the Zhou Li, the Book of Rites, and the Book of Poetry, the "Eight Treasures of the Western Zhou Dynasty" (i.e., Chun Boiling, Chun Mu, Cannon Porpoise, Cannon, Pounding Zhen, Boiling, Staining, etc.) that appeared as early as 3,000 years ago have formed a variety of cooking techniques such as cooking techniques such as cooking, roasting, frying, frying, frying, stewing, boiling, brewing, pickling, pickling, pickling, and waxing, fresh, fragrant, sour, spicy, salty, Sweet and varied flavor characteristics. The strict organization and scientific division of labor in culinary institutions, food hygiene, food and medicine homology, feasting, food etiquette, etc., have all had a broad and far-reaching impact on future generations. This is the first development peak of Qin cuisine development.
During the Qin and Han dynasties, Qin 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 with the confused brigade, and the burnt case was full" ("Salt and Iron Theory and Scattered Deficiencies"), and the introduction of "Hu Food", the red and white cases had a division of labor ("Hanshu Baiguan Gongqing Table"), and the imported courgettes, watermelons, carrots, beans, shallots, peppers, spinach, walnuts, etc. were also successfully tried in Guanzhong, further enriching the dietary raw materials.
During the Sui and Tang dynasties, Qin 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" (Bai Juyi's "Light Fat"), and there are many delicious dishes, only Wei Juyuan's "Roasted Tail Feast" has 58 famous dishes and beautiful points. 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.
After the late Tang Dynasty, due to the frequent wars in the north, the political and economic center of the whole country gradually moved south, the Yuan, Ming, and Qing dynasties all built the capital of Beijing, and the political status of Shaanxi and Xi'an was not as good as in the past. But as an important town, the rich and noble still gather here. In these long years, Qin cuisine has also developed slowly. Until the 1930s, Xi'an and other places became more important, the economy and culture were further developed, and the catering industry was more prosperous.
During the War of Resistance Against Japanese Aggression, Qin 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 Qin cuisine to inject fresh blood. Technically, in addition to inheriting and carrying forward the stir-frying, frying, frying, stewing, brewing, brewing, roasting, boiling, boiling, steaming, etc. of the Zhou, Qin, Han and Tang Dynasties, it also absorbed the grilling, shabu- and frying of the foreign help, and gradually formed a unique style of comprehensive technology, rich texture, diverse taste types and wide adaptation.
【Shaanxi cuisine 丨 dish list】
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 agar stew turtle jar can chicken garlic moss stir-fried meat shredded chicken rice sea cucumber steamed turtle ginger sprouts duck slices ginger sprouts shredded yellow braised sea cucumber dried sautéed eel mouth mushroom duck slices lotus leaf loin bear yellow fish belly konjac eel silk stewed milk pigeon warm mix waist silk sour and spicy fish lips yellow Braised eel segment Chicken eye pigeon egg Milk soup belly piece Simmered shredded squid and shredded eight treasure meat spicy squid double crisp three silk squid roll sesame prawn braised belly piece fried sweet and sour squid roll eggplant sauce shrimp mustard jasmine elbow raw shredded shredded sour and spicy squid balls Old bean shrimp with elbow winter melon rib soup sweet and sour carp oil fried shrimp rock sugar elbow braised pork ribs milk soup pot fish gourd chicken merchant zhi meat squeezed vegetable shredded soup hibiscus fish fillet Yiyuan chicken jar meat roast meat three fresh chrysanthemum whole fish sesame chicken powder steamed pork family portrait steamed grass fish tianma black chicken strip meat sweet and sour balls braised silver carp head slippery chicken slices small crispy meat fried waist flower watercress crucian carp lavender braised chestnut chicken steamed lamb phnom penh cabbage bean seedling chicken shredded steamed lamb a pin yam money hair vegetable roast lamb eye fine sand stir-fried eight treasure braised eggplant astragalus lamb lotus vegetable cake vinegar braised potato silk fried lamb black rice stuffed root Vinegar boiled lotus white braised haggis shrimp roasted ling white vinegar braised silver sprouts fried sesame lamb goji berries stewed silver ear sugar vinegar lamb balls mushroom roasted rape spicy garlic sheep blood braised gluten bubble yellow braised beef mash ginkgo braised ginkgo braised beef tail fried toon fish eggplant sauce beef tongue honey juice gourd casserole beef tendon chestnut cabbage sour spicy belly silk soup spicy tofu soup spicy tofu radish stew beef spinach roasted tofu goji berry beef punch soup celery tofu dried slippery beef loin leeks dried golden jujube balls sour and spicy beef hundred leaves
Cold meat and cold dishes(70)
Sweet and sour pork ribs Chicken fire mixed with stinging skin green pepper mixed with silver sprouts wax beef tangerine skin beef three silk mixed with kelp cold mix plum bean horn brine duck gizzard mustard belly silk golden cold powder sesame sauce cold skin sugar dip pick kernel ginger juice chicken nuggets egg mixed with tofu crispy cucumber sour spicy yellow oil fried prawns toon mixed with tofu spicy cucumber skin five spiced lavender chicken spiced fish shrimp skin zucchini sauce lettuce sharp five-spiced lavender rose claw toon tofu bamboo sweet and sour water chestnut crystal frozen meat mustard duck palm sweet and sour gluten wet lotus white salt water prawn cold mixed rabbit silk mixed bran chen pike chicken colorful spinach pork liver garlic mixed eggplant salt water peanuts brine fragrant ru Sauce pork loin celery mixed with peach kernels Red oil mung bean sprouts Oil braised winter shoots Three skin silk ginger juice beans coriander mixed with radish shredded white chopped chicken sour and spicy cabbage crispy crucian carp spinach pine gold hook melon strips Ruyi skin egg agar mixed with chicken shredded braised lotus vegetables five willow anchovies sugar dipped peanuts sea rice celery water mushroom shredded large pepper mix bitter melon argon bean sprouts braised bean sprouts braised rabbit meat sweet and sour ling white mix silver ear garlic mixed with large pepper chrysanthemum peach kernel ginger juice asparagus oil stewed rhombus
Pasta snacks (79)
Beef and lamb steamed bun Steamed buns Ground soft buns Zhidan hand grabbed lamb Red meat boiled steamed buns With incense Gourd head pickled buns Jinxin oil tower Lamb buns Shangzhou potatoes rice dumplings Sanyuan eel boiled buns Huanggui persimmon cakes Ankang Wo Wo noodles Water basin big meat persimmon noodles Pot Water frying buns Yangxian jujube cake buns Small pot lamb honey cold dumplings Three fresh dumplings Han Chinese vegetable tofu Bacon meat sandwich jujube meat paste Lamb dumplings Slightly Yang pot pot tea Buckwheat dumplings Red jujube Zhen cakes Ning qiang walnut roast cake Lantian bitter buckwheat dumplings tofu brain Tongchuan flower vegetarian buns Lamb Dumplings Fried Cold Powder Fennel Dumplings Qishan Dumplings Qinchuan Braised Mashi Mille-feuille Shortbread Four Seasons Steamed Dumplings Dongfu Dumplings Lamb Balls Paste Spicy Soup Persimmon Paste Top Shrimp Steamed Dumplings Xifu Pulp Water Surface Dumplings Osmanthus Mash Hanyin Fried Rice Dumplings Knife Cut Miscellaneous Sauce Noodles
Rice noodles cold skin powder steamed Yu Qian Hanzhong thin skin dumplings Hemp sauce mixed with gnocchi oil tea Ginger shredded mixed soup Baoji tea crisp Poached egg noodles Powder soup sheep blood Red oil cake Fengxiang bean flower Peach bone soup noodles Large meat pot paste Jiang rice oil cake Qianzhou pot helmet three fresh fried noodles Shizi steamed rice sesame dumplings Fuxian chicken blood noodles Spinach cold noodles Salty and sweet twist flowers Northern Shaanxi Qian qian rice Yulin fried soy milk Chang'an Zhenzi noodles Tomato egg noodles
After reading the above, you should just swallow and not say: "There is no cuisine in Shaanxi." Shaanxi cuisine? inexistent. ”
Shaanxi has big dishes, and Shaanxi's cooking has once been dazzling.
You can think of a very simple truth: from the Western Zhou Dynasty to the Sui and Tang Dynasties, Xi'an has a history of more than 1,100 years of capital building, Shaanxi has a history of more than 1,500 years of capital construction, and the most glorious era of China's slave society and feudal society are all here. Is there no food culture to shine?
Although the history is no longer there, shaanxi's diet has been passed down to this day, and the flavor variety is still magnificent.