What are the Shaanxi dishes, and which are the representative dishes of Shaanxi cuisine

"Millennial Shaanxi Cuisine" is carefully selected only for the people you love the most.

The representative dishes of Shaanxi cuisine include roasted pheasant, roasted carp, milk soup pot carp, gourd chicken, fried toon fish, water millstone, fried flax mutton, hand-grasped mutton, dumpling feast, beef and mutton steamed bun, queen mother cake, Qianxian pot helmet and so on. Shaanxi cuisine includes local flavors such as Shaanxi, Gansu, Ningxia, Qinghai, and Xinjiang, which is the abbreviation of the northwest flavor, and Shaanxi cuisine and Gansu cuisine are representative.

Shaanxi cuisine, also known as Qin cuisine, has an important position in the history of Chinese cultural development, and its culinary development can be traced back to Yangshao culture.

Period. Although eight major cuisines.

There is no name for Shaanxi cuisine in China, but Qin cuisine is actually one of the oldest cuisines in China. His formation and development have had a certain influence on other cuisines to a greater or lesser extent. The formation of Qin cuisine can be traced back to the ancient father's development of Zhou Yuan.

In the beginning, as the following weeks became stronger, its diet gradually became richer.

Shaanxi cuisine which are the representative dishes:

One: gourd chicken.

When it comes to Shaanxi's famous dishes, gourd chicken is at the top of the list, and it is known as "the first taste of Chang'an" with its crispy skin and tender meat, fragrant and mellow flavor. The production of gourd chicken has to go through three processes: boiling, steaming and frying, and each process has high technical requirements.

Two: Milk soup pot fish.

Milk soup pot fish is a special dish in Xi'an, Shaanxi, and it is also an ancient dish with a long history, which is a famous dish handed down from the Tang Dynasty and has a history of more than 1,000 years. This dish is made of Yellow River carp as the main ingredient, first fry and then boil, after boiling in a large copper pot, after serving, the following is lit with alcohol and boiled while eating, the fish soup is milky white, it tastes very delicious to drink, and the fish meat is also very tender.

Three: warm mix waist silk.

Warm loin silk is also a famous dish with a very long history, which evolved from the sheepskin filigree of the Tang Dynasty. The ingredients of this dish seem very simple, the main ingredients are pork loin and vermicelli, but it is very challenging to make the chef's skills, especially the knife work is very demanding, you need to remove the membrane of the pork loin and then cut it into thin strips, and then use the technique of warm mixing to make it, it tastes crisp and refreshing, and smells fragrant.

Four: Bad meat. Bad pork is one of the top ten representative dishes of Shaanxi, which looks a bit similar to tamales, but it is much more complicated to make. The most important thing to make bad meat is to make bad meat, and a good pot of bad meat determines the taste of bad meat. Because of the mash added to it, it smells of a strong fragrance, and it tastes sweet and soft, melts in the mouth, and is fat but not greasy.

Five: Stuffed money cabbage.

Hair cabbage is a wild plant, also known as dragon beard cabbage, because the color is black, slender like silk hair, so it is named hair cabbage. In addition, fat cabbage and fortune have the same sound, so the chef brewed fat cabbage into the shape of money, which means to get rich and rich, so this dish is very popular.

China's history and culture are broad and profound, "food culture" is an important part, and China is also a big country in "food culture".

Influenced by the geographical environment, climate, products, cultural traditions and ethnic customs, China has formed local flavors and different genres of cuisine.

It constitutes the "four major flavors" of traditional Chinese catering culture and the "10 major cuisines of Suzhou cuisine, Sichuan cuisine, Shandong cuisine, Zhejiang cuisine, Hunan cuisine, Fujian cuisine, Shaanxi cuisine, Zheng cuisine, Beijing cuisine and Cantonese cuisine".

Shaanxi is located in the central and western part of China, with the towering Qinling Mountains in the middle, the Yellow River and the Wei River in the north, the Jialing River, the Han River, and the 800-mile Qin River in the south, known as the "Rice Grain River".

A Qinling Mountain, half of Chinese history.

The Spring and Autumn Period and the Warring States Period are three Qin, Shaanxi is the "Qin State Governing Land", so it is abbreviated: Qin.

Once the "Thirteen Dynasties" were in Shaanxi, and it was also the land starting point of the "Silk Road" ......

The northwest of Shaanxi is high and the south is low, there are the northern Shaanxi Plateau, the Guanzhong Plain and the land of fish and rice in southern Shaanxi, which is rich in products and outstanding people.

It provides unique conditions for "Shaanxi cuisine".

It has formed one of the 10 major cuisines of the "four flavors" of Chinese catering culture, "China Shaanxi Cuisine Compendium Shaanxi Cuisine".

Shaanxi cuisine "shan cu s ne."

Shaanxi cuisine has a unique flavor and pays attention to "three highlights":

First, the main ingredients are hunting, cattle and sheep, fish, supplemented by mountain delicacies.

The second is that the main flavor is prominent, although there are many condiments used, sour, spicy, bitter and sweet.

The third is the outstanding fragrance and the fragrance of the accessories.

The cooking techniques of "Shaanxi cuisine" are mainly burned, steamed, simmered, copied, simmered, and boiled. Most of the ancient traditional cooking techniques are used, and the "stone cooking method" can be said to be ancient.

Shaanxi cuisine "burned, steamed vegetables are complete in shape, juice is thick and fragrant, the characteristics are prominent, the clear vegetables, the soup is clear to the bottom, the main ingredients are crisp and tender, the fresh fragrance is smooth, and the warm mixed vegetables (boiling method) are not cold or hot, sour and hot and refreshing.

One of the important activities of the "Chinese Chef's Festival" in 2016, that is, the "China Feast Shaanxi Lai Tasting Conference" selected the "Top Ten Brands of Shaanxi Cuisine":

1. "Chang'an's first taste......Gourd chicken .

2. Classic Shaanxi cuisine ......Burn three fresh.

3. Created in the Han Dynasty and Liu Bang, the "Ziyang Steamed Pot" in southern Shaanxi.

4. Dali "same continent" ......With a knob.

5. "Shaanxi cuisine" seafood ......Seafood hoof.

6. Shaanxi cuisine boutique ......Trough meat.

7. "Shaanxi cuisine" cold dish signboard ......Warm kidney flowers.

8. "Shaanxi cuisine" treasures ......Stuffed gold thread hair.

9. "Shaanxi cuisine" seafood ......Simmer shredded squid.

10. A ...... with a history of 1300 yearsMilk soup pot fish.

The top ten dishes of Shaanxi integrate the flavors of different regional characteristics of Shaanxi, Shannan, Shuibei, and Plains.

Naturally, it has formed a unique ...... of the ten major cuisines of China's "four major flavors".Shaanxi cuisine.

There are no local specialties in Xi'an, mainly influenced by Lu cuisine, the most famous in the past is the pot fish of Xi'an Restaurant, lit with Xifeng wine, domineering, with the style of the imperial capital!

A must-have with a knuckle and gourd chicken.

Pro, Shaanxi gourmet vegetables are: Guanzhong green onion: Guanzhong green onion is one of the special vegetables in Shaanxi, because it is planted in the Guanzhong area and got its name, the meat is thick, the fragrance is strong, it is an important ingredient for many famous dishes in Shaanxi.

Slightly spicy bean skin: Slightly spicy bean skin is one of the traditional snacks in Shaanxi, it is mainly processed from soybean noodles, with chili oil, pepper powder, green onion and other seasonings, the taste is delicious. Xi'an shepherd's cabbage:

Spanish cuisine, also known as shepherd's cabbage, is very famous in Shaanxi Tingli because it can be used to make many delicious local snacks, such as shepherd's cabbage pie, shepherd's cabbage mutton steamed bun, etc.

Hello dear, Shaanxi is a province with a long history and splendid culture, famous for its colorful food culture. In the traditional cuisine and rural taste of Shaanxi, there are many vegetables that are widely used and deeply loved by people. Here are some of the more well-known Shaanxi vegetables:

1.Fennel Preparation Liquid: This vegetable is commonly used in northern Shaanxi to make fried pork slices with fennel, a home-cooked delicacy. 2.

Diqi is named because it is shaped like a mouse. Shaanxi people will cut the ground into small pieces and make them into delicacies such as dried rat pork belly. 3.

Artichoke Artichoke is native to South America and was introduced to China during the Ming Dynasty. Shaanxi people cut artichoke into slices or shreds to make hot mutton and other delicacies. 4.

Soybean sprouts Soybean sprouts are rich in vitamin C and fiber, and have a sweet and delicious taste. Soybean sprouts are often used as a side dish for mutton shabu. 5.

Lettuce Lettuce can be eaten raw or cooked. Shaanxi people like to add lettuce to rice noodle soup, meat buns and other delicacies. 6.

Steamed pork Steamed pork is a traditional famous dish in Shaanxi, and one of the main ingredients of the special sesame paste is tofu skin.