Basic information Pinsanxian is a famous dish in northern Shaanxi cuisine. It is said that when Emperor Qianlong visited Yulin privately, he ate this dish and was full of praise. Later, it was brought into the palace as a finale program to entertain foreign envoys. It is also said that after Emperor Kangxi conquered the rebels in northern Xinjiang in the Qing Dynasty and triumphantly came to Yulin, a famous chef specially served this dish, which was appreciated. Later, the chef of the Palace of Life included this dish in the Manchu-Chinese banquet cuisine. Therefore, as long as people who go to Yulin don't eat the three delicacies, they can also be said to have lost an opportunity to taste the court food.

The basic raw materials are pork, mutton and chicken, and the ingredients are auricularia, water lily, kelp, leek and spinach.

Cooking technique 1: Slice the cooked pork, braise in brown sauce for half, fry the potatoes, and cut the vermicelli into strips; 2. Use raw meat and seasonings to make water pills, fried meatballs and crispy meat slices;

3. After the broth is boiled, add pork, mutton, chicken, meatballs, crispy meat, vermicelli, water lilies, kelp, etc. Cook together.

Characteristic 1, which condenses the essence of northern Shaanxi cuisine, with good meat quality, coarse and fine, color, fragrance and shape;

2, the production process is complicated, and many ingredients are needed. Non-ordinary chefs dare to boast that they can do it well;

Just like the palace feast "Man-Han Banquet", there are many secret details in it. Even if two chefs can cook three dishes, the tastes may be quite different. So, which is authentic and which is not depends on your own taste.

That's about it.