2005- 12-4 9:56:39

First, Shaanxi cuisine has a long history, extensive and profound.

The first series of delicacies in the history of China, called "Eight Treasures", originated in the Western Zhou Dynasty, with Shaanxi as its capital. Until now, we still regard "eight treasures" as the floorboard of all delicious foods. The first classic work in China's history, Chunqiu Benpian, was written in the Qin Dynasty. Its exposition of cooking methods and the connotation of cooking culture have a great influence on Shaanxi diet and food culture.

China's food culture, after Zhou, Qin and Han Dynasties, reached its brilliant peak in Sui and Tang Dynasties. No matter from the aspects of cooking methods (roasting, roasting, boiling, frying, steaming, etc. ), dishes (paying attention to color, taste, shape, fragrance and utensils), banquet programs (respecting the elderly and loving the young and learning the cultural atmosphere) and the whole food culture have laid a solid foundation. Shaanxi cuisine retains more traditional essence.

Shaanxi cuisine is compatible with livestock and integrated into one. Shaanxi is located in the north, including the Yellow River Basin and the Yangtze River Basin. This makes Shaanxi cuisine not only adopt north and south raw materials, but also take the north as the main style and present some southern colors. Shaanxi used to be the capital of more than ten dynasties, and it was also located in the national political, economic and cultural center, including the opening period of the Western Han Dynasty and the Tang Dynasty, so it was able to accept and absorb the essence of cooking culture from all over the country, especially the western regions. The residents of Shaanxi are mainly Han people, and there are also a considerable number of ethnic minorities. In the course of thousands of years' history, there have been many exchanges and integrations of various ethnic groups in Shaanxi, and many places have shown the profound colors of multiculturalism. All these make the food in Shaanxi rich and colorful.

Shaanxi cuisine, as a general term, includes Guanzhong cuisine, southern Shaanxi cuisine and northern Shaanxi cuisine. It has different styles of folk dishes, local dishes, official dishes and palace dishes, mainly Chinese dishes. Muslim dishes occupy an important position, retaining a large number of exquisite traditional dishes and adding many innovative dishes. In a word, it is a huge system.

Shaanxi cuisine is salty, fresh, sour, spicy and fragrant. Shaanxi cuisine is good at steaming, frying, frying and soup, and pays attention to knife work.

Secondly, Shaanxi snacks are the treasures of China's food culture.

Shaanxi snacks have a wide variety. Technically, there are steaming, boiling, frying, frying, frying and baking. From the perspective of raw materials, rice in the south and land in the north, aquatic products and wild game are all-encompassing; From the original point of view, there is no place where snacks are unknown in cities and counties all over the province; From the way of supply, breakfast, night market, restaurants, vendors, hotels and even families all have their traces, and they angrily embarked on various banquets. It can be said that the relationship between Shaanxi snacks and Shaanxi people is lifelong.

The biggest characteristics of Shaanxi snacks are: fine and exquisite, and many treasures. For example, bubble cakes, osmanthus persimmon cakes and Wo Wo noodles are all precious foods. Many snacks in Shaanxi come from the people, which embodies the wisdom and creativity of ordinary people. Such as: stone buns, which are the remains of ancestors' cooking with stones; Miniature table tennis soup can be said to be a model of folk creative food; Some of them belong to coarse grains, and melon and rice in northern Shaanxi are representative works.

Many snacks in Shaanxi belong to fast food. Meat sandwiches are similar to hamburgers and sandwiches in the west.

Shaanxi snacks pay attention to nutrition.

Shaanxi snacks contain many historical stories and folklore, which are closely related to folk customs and have strong cultural connotations. Such as fuzzy dates and clever long-term workers, yellow osmanthus persimmons and memorials to Li Zicheng, pancakes and female snails.

Snacks are not small. Except for the formal dishes at the formal banquet, all the main meals are among the snacks. Even formal dishes may become snacks in informal situations. So many snacks are called precious foods. It can be described as "the mountain is not high."

Shaanxi cuisine-local characteristics

Pancake rolled cabbage

Cooking method:

1. Slice Chinese cabbage, onion, ham and water chestnut, blanch Chinese cabbage and onion with boiling water, take out and drain, then add ham, sesame oil, vinegar and salt and mix well.

2. Mix flour and water, and bake them into pancakes. Wei food street

3. Put the evenly mixed seasoning on the pancake and roll it up to eat.

Day lily:

Day lily, also known as day lily, cabbage, southern dish or western dish, is made of dried flower buds of yellow flowers. Delicious, tender and waxy, rich in vitamins and minerals, it has always been regarded as a precious vegetarian dish. Daylily has a wide range of producing areas, with the largest yield in Hunan and the best quality in Jiangsu.

Shaanxi recipe

Niang Qian Jin fa Cai

raw material

150g stuffed chicken.

20g of dried Nostoc flagelliforme.

Three eggs.

Legislation

Beat the eggs, add a little water and wet starch, stir well, steam them into cakes, cool them and cut them into cubes to make money.

Beat 2 more eggs, add a little water and starch, and mix well. Spread 2 layers of egg skin on the pan.

Mix Nostoc flagelliforme and stuffed chicken, spread them on the egg skin respectively, put the cut cake strips in the middle, and roll them into a tube.

A total of 4 rolls, take out and steam in a steamer for 5 minutes, cut the dish into a bowl, pour in clear soup and salt, take out and put it in a steamer, buckle it in a big soup bowl, and pour out the soup.

Boil the chicken soup with salt and cooking wine, skim off the froth and add monosodium glutamate to the bowl.

Shaanxi recipe

Stuffed mushrooms

raw material

Water mushroom100g

Eggs 1

400g chicken breast

Legislation

Remove the roots and wash the water-soaked mushrooms, marinate them with marinade until they taste good, remove them and put them on a plate.

Stamp the chicken breast, add seasoning and a little water starch to make a round cake.

Break the eggs, spread them into egg cakes, cut them into strips, put them in money-shaped pieces and cover them with chicken cakes. Put it on a plate and steam it in a cage.

After the chicken soup is boiled, thicken it and pour it on the dish.

Shaanxi recipe

Jin Yu April

raw material

300 grams of shrimp

200g chicken breast

Egg white 20 grams

20 grams of mung beans

Cherry 10g

Legislation

Wash the shrimps, cut off the back with a blade, trim the big head into a semicircle, marinate with onion, ginger and salt water for 10 minute, take it out and sprinkle with dry starch.

Wash the chicken breast, chop it into mud, put it in a bowl and melt it with water. Beat the egg whites into a paste. Shred cabbage leaves.

Add minced chicken, salt and cooking wine into the egg paste, stir well, add onion and ginger, then stir hard to make stuffed chicken, and rub it on the scarred meat one by one, which is a round goldfish body. Cherry slices are fish eyes, green beans are mouths, and green leaves are obliquely cut into crosses and fish scales at regular intervals.

Put the remaining stuffed chicken into an oiled dish and smooth it, and make it into a lotus shape according to the appearance of mung beans.

The goldfish and lotus are steamed together for 7 minutes until cooked. Take it out, put the lotus in the center of the dish and put the goldfish around.

Boil the chicken soup with cooking wine, salt and pepper, thicken it and pour it on the fish and lotus.

Shaanxi recipe: Osmunda japonica and shredded fish

Ingredients: 200g fish, dried Osmunda japonica150g, eggs. Wash Osmunda japonica after swelling. After the fish is boned, shredded and pickled in cooking wine, it is sized with egg white and wet starch. Sprinkle the shredded fish in 60% hot oil and take it out. Leave the bottom oil in the pan, add onion, ginger and dried Chili shreds and stir-fry until fragrant. Add Osmunda japonica, clear soup, salt, monosodium glutamate, pepper and cooking wine, thicken and pour in.

Shaanxi cuisine-"three-skin silk"

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Ingredients: 1, chicken skin and chicken should not be overcooked.

2. after pouring Chili oil on the shredded onion, add shredded chicken and shredded elbow, which is rich in flavor. Chicken skin 75g, pigskin 100g, jellyfish skin 75g, chicken 75g, sauce elbow flower 100g, onion 15g, sesame oil 2.5g, pepper oil 25g, sesame sauce 10g, refined salt 3g and soy sauce/kloc-0.

Features: crispy skin and tender meat, refreshing and delicious.

Production method: 1. Soak jellyfish skin in clear water first, then wash off the sediment, tear off the blood film, wash it with clear water, cut into pieces, boil it in seven-ripe water, take it out, and soak it in cold water until it is crisp and tender without fishy smell.

2. Chicken skin, pigskin and chicken are put into the pot and cooked separately. Slice pigskin, together with chicken skin and jellyfish skin, and cut into 5cm and filaments respectively. Choose the sauce elbow flower with skin, cut the skin into thin slices, and cut it into filaments with lean meat and chicken as the bottom dish.

3. Shred the onion, put it in a bowl, pour in Chili oil, then add shredded chicken and elbow, add salt, soy sauce and vinegar and mix well. Put it in a dish and put it into a triangle, then cover the shredded chicken skin, shredded jellyfish and shredded pork on the elbow and shredded chicken respectively.

4. Add salt to sesame sauce, stir and fuse with sesame oil, and pour it on the three silk.

Stewed cabbage

Raw materials:

500g Chinese cabbage, 4g salt, 3g rice vinegar10g monosodium glutamate, 20g shredded onion ginger10g peanut oil, 5g sesame oil15g pepper.

Cooking method:

1. Remove the roots and stems from the Chinese cabbage, cut it into strips 4 cm long and 1 cm wide, and put it in boiling water.

Blanch the pot, take it out, supercool it with cold water, take it out, squeeze out the water, and add salt to the pot.

Mix rice vinegar and monosodium glutamate evenly. Add shredded onion and ginger.

2. Add peanut oil and sesame oil into the pot and when it is heated to 50%, add pepper and stir-fry until it is fragrant.

Remove the pepper, pour the hot oil on the shredded onion and ginger and mix well.

Features:

It tastes crisp, fresh and refreshing.

Special instructions:

Pepper must be fried and burned, and the taste will be pure.

Seafood Hulutou

"Seafood gourd head" is a famous traditional food in Xi. Cucurbit head refers to fat sausage, which is made of sea cucumber, squid, chicken, pork, cooked lard, seasoning water, vegetables, pepper, star anise and Shangyuangui. When eating, it should be accompanied by sugar and garlic, pickles and Chili sauce, which is more delicious. So, why is it called gourd head? Speaking of which, there is still a period of history. Sun Simiao, a famous doctor in the Tang Dynasty, was born in Yaoxian County, Shaanxi Province, and lived for 101 years. Sun Simiao has made great contributions to China's medicine industry, and his works "Prepare for an Emergency, Prepare for a Thousand Daughters" and "Prepare for a Thousand Daughters" are important classics in the history of Chinese medicine. His medical theory and technology have also crossed national boundaries, and have had a great impact on medicine in Japan, South Korea and other countries. It is such a great medical scientist who is sincere and kind to people, does not seek fame and fortune, and is keen on folk medicine. Therefore, he has great influence among the people. People honored him as "the King of Medicine" and established the Temple of the King of Medicine in Yaoxian County to commemorate him. There are many touching legends about his emergency rescue. The image of the drug king in folklore always carries a gourd and goes from village to village to see a doctor for the people. On this day, he came to a small restaurant specializing in fat intestines in Chang 'an. Of course, when the host saw the appearance of Yao Wang, he was very enthusiastic and cooked a bowl of fat sausage for Yao Wang. Sun Simiao felt greasy and had a strong smell after eating it. So Sun Simiao asked the shopkeeper about the cooking process in detail, and the shopkeeper told Sun Simiao in detail and without reservation. From the owner's account, Sun Simiao felt that the owner's cooking was very improper, so he selflessly taught the owner the formula he had studied for many years and gave away his medicine gourd when he left. According to Sun Simiao's instructions, the shopkeeper carefully processed and improved the previous practice. The cooked fat sausage is really more delicious than before, which makes people feel neither greasy nor smelly, and is very popular with people. In order to thank the drug king for his careful teaching, the shopkeeper hung the medicine gourd at the door of the store as a trick. Since then, the name of "seafood gourd head" has spread all over the world and has not changed until today.

Pickled mutton

Preserved mutton is a traditional precious food made by Islamic people in the ancient city. It is made of fresh mutton with bones, sprinkled with refined salt and mirabilite, put into water, pickled until it turns red inside and outside, fished out and cooked with old brine soup. When eaten, the meat is crisp, the color is delicious and the smell is mellow, which is deeply loved by Chinese and foreign diners. Six eccentrics in Guanzhong: the house is half built, a handkerchief is worn on the head, noodles are like belts, a pot helmet is a pot cover, oil is a good dish, and a stool is squatting. (Note: Guo Kui is a kind of hard-wool bread, with an opening like a pot cover and a diameter of 2 feet, which is cut when eating. According to legend, the 20th day of the first lunar month is Nu Wa's birthday every year. Ancient Guanzhong people sacrificed pancakes. One was thrown on the room to "mend the sky" and the other was put on the ground to "mend the ground". Therefore, the people in Guanzhong branded the cakes of heaven and earth bigger and bigger. When making mutton (beef) buns, wash the mutton (beef) first and cut it into pieces. When cooking, add onion, ginger, pepper, star anise, fennel, cinnamon and so on. Steamed bread is a kind of scone made of white flour. When eating, break it into pieces the size of soybeans and put it in a bowl. Then you give it to the chef to put a certain amount of cooked mutton and original soup in the bowl, and add seasonings such as chopped green onion, shredded Chinese cabbage, cooking wine, vermicelli, salt and monosodium glutamate. Make it with a spoon. The way to eat mutton (beef) steamed buns is also very unique, including mutton soup, which is eaten by customers themselves; There is also dry bubble, that is, the soup completely penetrates into the steamed stuffed bun. After eating steamed bread and meat, the soup in the bowl is also finished. Another way of eating is called "Water Besieging the City", that is, boiling wide soup, putting the cooked steamed bread and meat in the middle of the bowl, surrounded by soup. This way, the broth is fresh, the meat is rotten and fragrant, and the steamed bread is tough and delicious. Some customers also add hot sauce, sugar and garlic, which is even more unique.

Laotongjia mutton breast

Bacon is a great food in China. Xi 'an "Laotongjia preserved mutton" is unique among the series of northern preserved mutton foods. The preserved mutton stall in old boys is located in Anxi Street, Xi 'an. There is a golden signboard on the door of the store, which reads "Stop Slope". What is the relationship between "stopping slope" and preserved mutton? Why is it hanging on the door of the old boy's shop? Speaking of which, there is another story inside. 1900, when Eight-Nation Alliance captured Beijing, Empress Dowager Cixi fled with Emperor Guangxu and chose xi 'an as her residence. Empress Dowager Cixi is a person accustomed to luxury. She is very picky about what she eats and drinks. Even on the way to escape, she refused to lower her food requirements. She still eats and drinks every day, wasting a lot of time. On this day, the fleeing motorcade entered Xi city. When the motorcade passed through West Street, the nose of Empress Dowager Cixi suddenly smelled a strange fragrance. It turned out that old boys's family was in cook the meat at this moment, and Empress Dowager Cixi ordered to stop and try this delicious preserved mutton. His officials were busy taking out some good slices of mutton from old boys's house. After eating them, Cixi couldn't help admiring them. It is not easy to get the praise of Cixi, who eats all the delicious food in the world and is extremely picky. As soon as Cixi was happy, she named it "Stop Slope". An official named Xing Tingwei immediately wrote these three characters in calligraphy. From then on, this golden signboard was hung up in old boys's shop. Because old boys's preserved mutton tastes really good, and with the praise of Empress Dowager Cixi, old boys's family is becoming more and more famous and business is getting better and better.