The representative dishes of Shaanxi cuisine are roasted pheasant, roasted carp, boiled carp in milk soup, cucurbit chicken, fried Toona sinensis fish, shredded water, fried flax mutton, hand-grabbed mutton, dumpling feast, beef and mutton bread in soup, queen mother cake, dried and fresh pot helmet and so on. Shaanxi cuisine includes Shaanxi, Gansu, Ningxia, Qinghai, Xinjiang and other local flavors, which is the abbreviation of northwest flavor, represented by Shaanxi cuisine and Gansu cuisine.

Shaanxi cuisine, also known as Qin cuisine, occupies an important position in the history of cultural development in China, 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 exploration of ancient ancestors. With the growth of its later weeks, its diet is gradually enriched.