Shaanxi cuisine includes Shaanxi, Gansu, Ningxia, Qinghai, Xinjiang and other local flavors, which is the abbreviation of northwest flavor. Shaanxi cuisine and Gansu cuisine are representative. During the Spring and Autumn Period and the Warring States Period, Shaanxi was ruled by Qin, so it was called Qin for short. Most of Gansu Province is in the west of Longshan. In ancient times, there were "Longxi County" and "Longyou County", so it was called "Long" for short.

The overall characteristic of Qin Long flavor is "three outstanding". First, the main ingredients are outstanding: mainly beef and mutton, supplemented by delicacies and game; Second, the main flavor is outstanding: although there are many condiments used in a dish, each dish has only one main flavor, and the four flavors of acid, spicy, bitter, sweet and salty just come out blindly (including compound flavor), and the other flavors are subordinate; Third, the fragrance is outstanding: in addition to using coriander as ingredients, dried Chili, aged vinegar and pepper are often used.

Shaanxi cuisine, also known as Qin cuisine, is represented by Guanzhong cuisine, southern Shaanxi cuisine and northern Shaanxi cuisine. Shaanxi occupies an important position in the history of China's cultural development, and its cooking development can be traced back to Yangshao culture. Although there is no Shaanxi cuisine in the eight major cuisines, Qin cuisine is actually one of the oldest cuisines in China. His formation and development have more or less influenced other cuisines. The formation of Qin cuisine can be traced back to the ancient father who opened up Joo Won?. As it grew in the next few weeks, its diet gradually enriched.

Shaanxi cuisine has both elegant and high-grade dishes and ordinary low-grade dishes; It includes not only many traditional dishes, antique dishes and innovative dishes, but also many vegetarian dishes, medicated diets and cakes and snacks with rich categories and unique flavors.