Its meat and vegetables are all-inclusive, nutritious and economical, and it is a traditional popular diet in northern Shaanxi. On the streets of Yan 'an, small and medium-sized restaurants all cook and sell, and some restaurants even call themselves "braised dishes" or "braised dishes king".
Stewed food is a kind of "big pot rice" made by local people to solve the problem of more people and less vegetables or the difficulty of eating vegetables in winter. Almost all vegetables can be stewed, but the taste is very different, and cooking skills are also very important for the quality of stewed dishes. Common stewed cabbage, potatoes, radishes, soybeans and so on. Its main characteristics are meat, vermicelli, potatoes, and meat, especially small fried meat, but also braised meat, meatballs and chicken pieces.
Northern Shaanxi is criss-crossed, with extremely scarce water sources and cold winters. It is difficult to see fresh vegetables in winter and spring. Chinese cabbage and potatoes are the main dishes in people's bowls. The way to preserve cabbage is to pickle it with salt. Cooking potatoes with sauerkraut cooked by smart women in northern Shaanxi is the most common way for people to eat, with novel sour taste and delicious taste, which is all the rage. Stewing three fresh foods is a traditional reserved item in Yan 'an catering industry. Its history can be traced back to the Ming and Qing Dynasties, and it is the favorite food of foot catchers, laborers and small traders. The so-called "three delicacies" are actually pieces of braised potatoes or tofu, pieces of roasted meat, round vermicelli, a little green vegetables, even soup with juice, and Kazuhiro Mori bowls, which satisfy hunger and satisfy hunger, snore in a sparse way and gobble up a meal, and are most suitable for people with thick throats and big bellies in northern Shaanxi. Everyone thinks it's worth it.
Among the stews, the most noteworthy is the pork pry board powder. Close the door with a handful of Artemisia annua and eat your pork pry board powder. Stir-fry pork with potato chips and vermicelli, and add fungus to color the potatoes and vermicelli. This dish is attractive reddish brown, with harmonious side dishes, fragrant pork, crisp potatoes and smooth vermicelli. It is the best seasoning for rice, and it is very famous in the northwest. It is a proud creation of northern Shaanxi people.