When it comes to Shaanxi cuisine, many foreigners who don't know Shaanxi may look puzzled. Does Shaanxi also have cuisine? The answer is yes, Shaanxi cuisine is also called Qin cuisine. Although one of the regional cuisines in China is not listed in the top 111 cuisines in China, it is a thousand-year-old ancient capital and historical city with its own catering style and strong local characteristics.

Hanzhong rice noodle is a special snack in Hanzhong city, Shaanxi province. According to legend, the history of this dish began in the Qin and Han Dynasties. Generally, the rice is soaked and ground into rice slurry, steamed into thin skin in a cage, smeared with rapeseed oil while it is hot, cut into strips, and seasoned with chili pepper oil, monosodium glutamate, refined salt, vinegar, soy sauce, mashed garlic and water according to personal taste, and mixed well to eat. There are many ways to eat hot skin.

Cucurbit chicken is a traditional dish of Han nationality in Xi 'an, which began in the Tang Dynasty. The production of cucurbit chicken is divided into three processes: boiling, steaming and frying. When it is made, it is rinsed in clear water to remove blood stains. When it is cooked, it is bound with hemp to keep the chicken in shape. When the cold water in the pot boils, it is put into the chicken, boiled for half an hour, taken out, put into a bowl, and added with broth, cooking wine, refined salt, soy sauce, onion, ginger, star anise and cinnamon, and steamed thoroughly in a cage. When frying, put the rapeseed oil into the steamed whole chicken, stir it with a spoon until the chicken is golden yellow, take it out with a colander, drain the oil, then put it on the plate, and serve it with Fluttershy pepper and salt. The color is golden red, the skin is crisp and tender, the fragrance is rotten and the taste is mellow, and the chopsticks are off to the bone.

Warm-mixed waist silk evolved from "sheepskin silk" in Tang Dynasty. It is named because it is made of pork kidney and other auxiliary materials and seasonings by warm mixing. It is one of the masterpieces of cooking high files with low-grade ingredients. Due to meticulous knife work and exquisite cooking methods, the dishes made are crisp and tender, and the fragrant ginger, garlic and pepper oil complement each other, with a strong and mellow taste and a refreshing taste.

Guo kui ya zi is one of the most representative traditional famous foods in Xianyang. According to legend, it has a history of 2,111 years. At that time, Qin Shihuang searched for folk delicacies, which were not only enjoyed in the court, but also used to reward meritorious soldiers of the three armed forces. When Guo kui's teeth were spread to the Tang Dynasty, they became more and more perfect. Because of their fine workmanship and pure taste, they were popular for a while before the middle of the Ming Dynasty and enjoyed a good reputation in the ruling and opposition circles.

thick wine is a kind of home-brewed wine with the characteristics of northern Shaanxi. It has been sung for a long time that "the hot oil cake is placed on the table, and the rolling rice wine is held for relatives to drink". It is the thick wine in northern Shaanxi, which is rice paste, turbid and yellow, such as the turbid water in the Wan Li of the Yellow River. People in northern Shaanxi also call it "sweet wine" and "muddy wine", and because there is a stage of steaming into cake in the production process, it is also called "cake wine"

Shaanxi Chinese hamburger with preserved meat has a very long history. The "stain" in the "Eight Treasures of the Zhou Dynasty" mentioned in Zhou Li is preserved meat. Chinese hamburger is a perfect combination of noodles and meat. The white cake baked on the spot is crispy and delicious, and the meat cooked in secret sauce for more than ten hours is crisp, rotten and refreshing, fat but not greasy. When the meat is put into the steamed bun, the steamed bun quickly absorbs the soup, taking a bite, and the fragrance of steamed bun and meat shines in the mouth. Isn't it beautiful? In Shaanxi dialect, it means "Liao Zha"!

Qishan noodles with minced meat are famous for their thinness, toughness, luster, frying, thinness, wangwang, sour, spicy and fragrant. Noodles with minced meat are characterized by long and thin noodles, uniform thickness, fresh and fragrant minced meat, floating noodles with red oil, sour and spicy soup, tough and refreshing, and suitable for all ages. Noodles with minced meat have a very important position in Guanzhong area, which can't be separated from weddings, funerals, festivals, children's full moons, old people's birthdays, welcoming relatives and friends and other important occasions.

Shangzhi meat, a kind of braised pork, is a traditional historical dish in Shangluo, Shaanxi province. As early as the early Han Dynasty, there was this big dish, which was the originator of China's braised pork, and it was closely related to four famous stubborn old men in the late Qin Dynasty and the early Han Dynasty. When foreigners come to Shangluo, locals always treat them with Shangzhi meat. Shangzhi, the meat pad of Shangzhi, is an ancient fern, and Shangzhi is the bud of this fern. Mature plants are called mat films locally, and Shangzhi is called the "spirit of the earth" in the depths of Shangshan because of its ancient delicacy.

It is well known to all women and children in Shaanxi that beef and mutton bread in soup is mentioned. Locals regard it as delicious food, and they can't get tired of eating for a long time; Foreign tourists are scrambling to taste it to satisfy their appetite. After the founding of New China, especially since the 1981s, it has been well received by international friends. Beef and mutton paomo has become the "general representative" of Shaanxi traditional snacks.