Shaanxi cuisine is the source of Chinese cuisine and an important part of Chinese cuisine. It is also known as "China's most cultural cuisine". Some people say that a Shaanxi cuisine has a story, and a dish has a story. It contains a culture.

Take Shaanxi banquet serving as an example. Tea is served before the guests arrive. Shaanxi people call it "tea banquet". After the "tea banquet", cold dishes are tasted. The cold dishes are called "wine banquet". After the "wine banquet", a clear soup is served for guests to clean their tongues, and then hot dishes are served. , known as "rice banquet". Therefore, the Shaanxi people’s habit of serving food is: tea banquet, wine banquet, clear soup, rice banquet, and finally a few snacks and fruit delicacies. This unique emphasis on Shaanxi cuisine and the ritual sense of serving have been integrated into all major cuisines. Nowadays, many people cannot accept the fact that it comes from Shaanxi cuisine. The old chef and the old glutton nodded and said yes.

Liu Xiaozhong, president of the Shaanxi Cuisine Culture Research Association, said: "The strength of Shaanxi cuisine is culture! Shaanxi cuisine is not just pasta. The inheritance, exploration and innovation of dishes require a lot of effort! The current weakness of Shaanxi cuisine is brand The operational thinking model is not mature enough, especially the integration of Shaanxi cuisine and culture. The awareness and vision of Shaanxi cuisine brand promotion are insufficient. Many entrepreneurs and culinary masters do not understand how to build a brand, and they cannot even distinguish the concept of brand. " /p>

In recent years, with the efforts of all parties, many famous brands, famous stores and celebrities have emerged in Shaanxi cuisine, and the market has expanded to the world. It is undeniable that compared with well-known domestic cuisines, Shaanxi cuisine still has a certain gap in terms of brand promotion and market development.

The documentary "A Bite of China" caused a sensation across the country and even the world. So, as a Shaanxi native, we can’t help but ask: What will Shaanxi be like on the tip of our tongue?

Why do unique Shaanxi dishes contain such rich cultural connotations? Incorporating so many evocative and thought-provoking allusions, legends, and the wisdom, joy, anger, sorrow, and joy of the masses? In addition to Shaanxi's long history and profound cultural heritage, it is also inseparable from Shaanxi's status and role in the history of Chinese cooking and Chinese food culture.

After more than ten years of excavation, sorting, research and screening, "Da Qin Cuisine" clearly points out: The earliest classic book involving Chinese food and cooking theory is "Zhou Rites", one of the Confucian classics written by Zhou Gong. Especially the chapter "Zhou Li Tianguan" is an important material for studying the diet and cultural development of Haojing in the Western Zhou Dynasty. It is also the earliest origin of Chinese food and cooking theory. "Lü's Spring and Autumn Original Flavor" compiled by Qin Xiangguo Lu Buwei and his disciple ***, for the first time recorded in the form of a novel the ancestor of Chinese cooking - Yi Yin (a native of Heyang, Shaanxi) with flavor The story about soup reflects the maturity of cooking theory in the pre-Qin period, especially the theory of "five-flavor blending", which laid the foundation for the development of Chinese food and cooking. Later, books such as "Xijing Miscellaneous Notes" written by Liu Xin of the Western Han Dynasty, "Du Yang Zabian" written by Su E of the Tang Dynasty, and "Youyang Miscellanies" written by Duan Chengshi, pushed the Chinese food and cooking theory to a new level. level. And all these achievements come from Shaanxi.

Shaanxi is also the place where 13 dynasties, including the Zhou, Qin, Han and Tang Dynasties, established their capitals for more than 1,100 years. In order to meet the needs of many emperors, generals, ministers and wealthy nobles, not only Shaanxi has emerged and created a large number of famous chefs and masters, but also batches of cooking masters have been gathered from all over the country. They are "the eight immortals crossing the sea, each showing his talents." , researched and developed countless famous dishes, famous drinks and famous banquets - Shaanxi has become a place where famous dishes, famous snacks and famous banquets gather all over the world, and has become the place where famous chefs most yearn for and can best display their talents. Shaanxi cuisine contains profound cultural heritage and connotation.

Shaanxi cuisine is also called Qin cuisine, represented by Guanzhong cuisine, southern Shaanxi cuisine and northern Shaanxi cuisine. Shaanxi plays an important role in the history of Chinese cultural development, and its culinary development can be traced back to the Yangshao Culture period. Although Shaanxi cuisine is not named among the eight major cuisines, Qin cuisine is actually one of the oldest cuisines in China. Its formation and development have had a certain influence on other cuisines to a greater or lesser extent. The formation of Qin cuisine can be traced back to the time when the ancient fathers opened up Zhouyuan. As it grows stronger in the later weeks, its diet gradually becomes richer.

The general characteristics of Qinlong flavor are "three outstanding points".

1. Outstanding main ingredients:

Mainly beef and mutton, supplemented by wild game;

2. Outstanding main flavor:

Although there are many condiments used in a dish, there is only one main flavor of each dish. Only one flavor (including complex flavors) is sour, spicy, bitter, sweet and salty, and other flavors are subordinate;

3. To highlight the aroma:

In addition to using coriander as ingredients, dried chili peppers, mature vinegar and Sichuan peppercorns are also often used. Dried chili peppers are picked out after being cooked in oil. They are spicy, spicy but not strong. When vinegar is cooked in oil, the sourness weakens and the aroma increases. When Sichuan peppercorns are cooked in oil, the numbing smell is reduced and the peppery aroma is increased. The purpose of choosing these seasonings is not just for spicy, sour and numbing, but mainly for their aroma. The cooking techniques are mainly roasting, steaming, simmering, stir-frying, braising, and boiling. Most of them use ancient traditional cooking methods, such as stone cooking, which are still used today. It can be said that the ancient style still exists. The cooked and steamed vegetables have complete shape, rich juice and fragrant flavor, and have outstanding characteristics.

Qingbo dish, the soup is clear to the bottom, the main ingredients are crisp and tender, fresh and fragrant, smooth and refreshing. The warm dish (belonging to the sous vide method) is neither cold nor hot, with a fragrant aroma of garlic and a strong local flavor. Grilled, steamed, boiled and warmed, they are the most representative dishes of Qinlong flavor.

The Great Northwest, the "Ancient Silk Road" from Chang'an to the Roman Empire on the east coast of the Mediterranean and Constantinople at the Black Sea Port, was formed due to the development of politics, economy, culture and trade at that time. Many places of interest and historical sites have also brought corresponding developments in food and beverages.

Qinlong flavor mainly consists of Yamen cuisine, merchant cuisine, restaurant cuisine, folk cuisine and ethnic minority cuisine, mainly halal cuisine. Yamen cuisine, also known as official cuisine, has a long history and is famous for its elegance, such as "Bringing Elbows" and "Chophead Spring". Shangjia dishes are famous for their high value, such as "Qianqian Nostoc", "bergamot shark's fin", etc. Restaurant dishes are mainly dishes from famous buildings and stores in the centers of Xi'an, Lanzhou and other important towns. In order to attract customers, competition is fierce, and each has its own merits. Representative famous dishes include: "Ming Sixi", "Pot Fish in Milk Soup", "Simmered Squid" "Silk", "Stewed Pork with Three Delicacies", etc.

Folk dishes are economical and affordable, and are rich in local flavor, such as "bald meat slices", "roasted eggplant with shredded pork", "gourd head", etc. Halal cuisine began to take shape during the Ming and Qing dynasties, such as the "Whole Sheep Banquet", which became famous far and wide.

Each of the five components of Qinlong flavor has its own characteristics. However, due to the wide variety of restaurant dishes, famous chefs, geographical advantages, and wide access, it continues to innovate and develop on the basis of maintaining traditional characteristics. , enrich and improve, and always occupy the dominant position of Qinlong flavor, which has a certain influence on the development of Yamen cuisine, merchant cuisine, folk cuisine and ethnic minority cuisine.