China has a vast territory, and many ethnic groups are influenced by geographical environment, climate products, cultural traditions and national customs. "One side of the soil and water nourish one side of the people" has formed local flavors and different schools of cuisine.
It constitutes the "four flavors" of China's traditional catering culture, namely, "Jiangsu cuisine, Sichuan cuisine, Shandong cuisine, Zhejiang cuisine, Hunan cuisine, Fujian cuisine, Shaanxi cuisine, Cai Zhengcai, Beijing cuisine and Guangdong cuisine".
Shaanxi is located in the midwest of China, in the middle of the majestic Qinling Mountains, with the Yellow River and Weihe River in the north and Jialing River, Hanjiang River and Baliqin River in the south, so it is called "Miliangchuan".
One Qinling Mountain is half the history of China.
During the Spring and Autumn Period and the Warring States Period, Shaanxi was called "Qin ruled the land", so it was called Qin for short.
The former "Thirteen Dynasties" were in Shaanxi, which was also the starting point of the "Silk Road" by land. ...
Shaanxi is high in the north and low in the south, the northern Shaanxi Plateau, the Guanzhong Plain and the land of plenty in southern Shaanxi. Rich in products, outstanding people.
It provides a unique condition for "Shaanxi cuisine".
10 cuisine "China Shaanxi cuisine-Shaanxi cuisine" forms the "four flavors" of China catering culture.
"Shaanxi ⅹⅰCuⅰsⅰne" Shaanxi ⅹⅰCuⅰsⅰne
"Shaanxi cuisine" has a unique flavor and pays attention to "three outstanding";
First, hunting, cattle, sheep and fish, supplemented by delicacies and game.
Second, the main flavor is outstanding. Although many condiments are used, they are sour, spicy, bitter and sweet.
Third, the fragrance is outstanding, and the auxiliary materials are fragrant.
The cooking techniques of "Shaanxi cuisine" mainly include: burning, steaming, simmering, copying, boiling and frying. Most of them use the traditional cooking techniques of ancient methods, and the "stone cooking method" can be described as the ancient style still exists.
"Shaanxi cuisine" cooked steamed vegetables are complete in shape, fragrant in juice, outstanding in characteristics, clear in soup bottom, crisp and tender in main ingredients, fresh and smooth in flavor, warm (steamed), lukewarm, sour and refreshing.
20 16 "China Chef Festival" is one of the important activities, namely "Top Ten Brands of Shaanxi Cuisine" selected by "China Feast and Shaanxi Lai Tasting";
1, "Chang 'an first blindly ... gourd chicken.
2, classic Shaanxi cuisine ... burn three fresh.
3. The "Ziyang steamer" in southern Shaanxi was founded in Liu Bangshi at the end of Han Dynasty.
4, Dali "Tongzhou" ... with an elbow.
5, "Shaanxi cuisine" seafood ... seafood hooves
6, Shaanxi cuisine boutique ... trough meat
7, "Shaanxi cuisine" cold dish signboard ... warm mixed kidney flower
8, "Shaanxi cuisine" treasures ... homemade gold thread.
9. "Shaanxi cuisine" seafood ... braised shredded squid
10, 1300 years old ... fish in milk soup pot
The top ten cuisines in Shaanxi combine different regional characteristics and flavors of Shaanxi, Shannan, Shuibei and Plain.
Naturally, the top ten cuisines with unique "four flavors" in China ... Shaanxi cuisine.
Xi 'an has no local specialties, mainly influenced by Shandong cuisine. In the past, the most famous pot fish in Xi 'an restaurant was lit with xifeng liquor. Very domineering, with the demeanor of the imperial city!
Bring an elbow and a gourd chicken.