Shaanxi cuisine is a homesickness that everyone in Shaanxi can't give up. Chinese hamburger with bacon sauce, cold rice noodles, oil-sprinkled noodles, gourd head, bangbangrou, beef and mutton in soup ... These well-known specialties are all good things that Shaanxi wanderers want to eat most, and they are also spreading all over the country, with high popularity.

In history, there are many colorful places in the history of food in Shaanxi. For example, there are a lot of records about cooking in the documents unearthed in Shaanxi, such as Zhou Li Tian Guan and Lu Chunqiu Ben Wei Pian. At the same time, Xi 'an, Shaanxi Province, as the ancient capital of the 13th Dynasty, has a rich cultural heritage, and has also formed a rich food culture in the historical development of thousands of years.

But Shaanxi people also have unspeakable pain. Why is there no long-standing name of "Shaanxi cuisine" among the so-called "eight major cuisines" in China?

Shaanxi cuisine, also known as "Shaanxi cuisine" for short, is one of the important regional cuisines in China, among which "Shaanxi cuisine" in Xi 'an, an ancient capital with a thousand years and a famous historical city, is the most famous.

"Central Qin has been an imperial state since ancient times". As early as 3,111 years ago, the Western Zhou Dynasty set its capital in Shaanxi, thus setting off the first wave of catering development. During the Qin and Han Dynasties, Lv Buwei's "Lu's Chunqiu Ben Wei Pian" comprehensively summarized the cooking achievements in the pre-Qin period, so it can be regarded as the second peak of the development of "Shaanxi cuisine"; By the Sui and Tang Dynasties, Chang 'an had developed into one of the largest cities in the world because of its strong dynasty, and "Shaanxi cuisine" had reached an unprecedented height.

The special position at the foot of the Emperor of Heaven enables "Shaanxi cuisine" to absorb the essence of local dishes, covering a wide range, including palace cuisine, official cuisine and merchant cuisine, as well as temple cuisine, local cuisine, folk cuisine and ethnic minority cuisine. However, it is precisely because of the eclectic characteristics of its capital that Shaanxi cuisine lost the opportunity to form an independent faction in ancient times.

After the Republic of China, the food culture in various parts of China also developed considerably. Huaiyang cuisine is divided into Jiangsu cuisine, Zhejiang cuisine and Anhui cuisine, Guangdong cuisine is divided into Fujian cuisine, and Sichuan cuisine is divided into Hunan cuisine, which forms the "eight major cuisines" prevailing in China today.

In ancient times, Chang 'an gathered all kinds of people from all over the world, with various tastes. Cultural background and population mobility decided that it was difficult to adjust the crowd. It may be that Western cuisine in Chang 'an City was highly respected for a while, but after a while, Koguryo's taste led the trend again, which made Shaanxi cuisine in history too rich to form its own system.