Shaanxi cuisine has both elegant and high-grade dishes and ordinary middle and low-grade dishes. It includes not only a number of traditional dishes, antique dishes and innovative dishes, but also many pure dishes, vegetarian dishes and medicinal dishes, as well as noodles and snacks with rich categories and unique flavors. In the Zhou, Qin, Han and Tang Dynasties, it was the representative dish of China, and now it is the representative dish of Northwest China, and it is also one of the five schools of flavor cuisine in China. The basic characteristics of Shaanxi cuisine are different from other cuisines: first, it has both original ecological materials and national famous products in the Yellow River and Yangtze River basins; Second, he is good at cooking methods such as boiling, steaming, frying and stewing; Third, it includes spicy, rich and refreshing taste, with sour and spicy and fresh fragrance more prominent. After thousands of years of historical food culture accumulation, there are about 811 hot dishes and cold dishes in Shaanxi, and about 1111 varieties of pastry and snacks. Due to various reasons, the development of Shaanxi cuisine is relatively backward in the competition with major cuisines, and consumers' awareness of Shaanxi cuisine in the catering market is relatively low.

materials

Qin cuisine has a wide range of materials, strict selection of materials, exquisite knife skills, exquisite ladle skills, stress on fire skills, be good at using soup, be good at using sauce, pay attention to primary colors, prototype, original juice and original flavor, and be good at frying, brewing, steaming, stewing, frying and stewing, with gorgeous and elegant style.

raw materials

Shaanxi cuisine raw materials, no matter running, jumping, diving, flying, meat, dirty, head, tail, roots, stems, flowers and fruits, are all used; Also purify pig and chicken serum; Even chicken gizzards and fish intestines that people regard as waste can become treasures on the table. However, the selection of materials is extremely strict, such as "gourd chicken", which is not used in Sanyan Village. "Fish in milk soup pot", not live carp from the Yellow River.

Knife Worker

Shaanxi cuisine is a unique knife skill. It can cut meat with one hand, and the meat slices are as thin as paper. Shredded pork can be cut on silk, and silk is undamaged; Pig ears can be cut as thin as hair; You can use the "back-and-forth knife" that pushes forward and moves backward to double-cut the shredded pork, and so on. The gourd ladle workers of Shaanxi cuisine are also unique, and the "Fei Huo" cooking has been amazing; The dish tossed back and forth, left and right in the ladle was even more dazzling. These stunts are all aimed at making cooking achieve specific effects, not showy. For example, if you don't use the technology of "four doors" in the production of "Phnom Penh cabbage", it will be difficult to achieve the "Phnom Penh" and crisp quality.

Style

The style of Shaanxi cuisine can be described as colorful, including "colorful chicken meat" and "colorful fillet". There are vivid "lotus fish belly" and "chrysanthemum scallop"; There are "rock candy swallow dishes", "white blood and silver belly" with jade-like ice crystals, and so on.

keynote

The keynote of Shaanxi cuisine is delicious, crisp, fresh and crisp. Fresh is to highlight the original flavor, original soup and original juice of raw materials, such as "braised shredded squid" and "dried shredded pork"; Or use high-grade soup materials to enhance freshness, such as "clear juice butterfly fish" and "clear soup sea cucumber wrapped bottom". Fragrant, so as to be meaningful. Or pour boiling oil directly on spicy noodles, shredded onion, garlic and shredded ginger, so that the oil, onion, garlic and ginger are mixed into a whole, such as "fried belly block"; Or put chilli, prickly ash and raw onion into cold oil, and raise the temperature with slow fire to make their fragrance dissolve into the oil as much as possible to make chilli oil, pepper oil and onion oil, and then use them for cooking, such as "sea cucumber with scallion"; Or use a variety of spices to steam or cook with the main material at the same time, so that the fragrance penetrates into the main material, and then fry in hot oil, so that the fragrance is rich; Or directly use fragrant flowers, such as "Han Gui Liu Chicken Slices". To achieve fresh fragrance and taste, crisp and tender, fresh and refreshing, and increase nutrition. Known as "the first taste of Chang 'an", "Gourd Chicken" is one of the most perfect representatives.