As we all know, Shaanxi people take pasta as their staple food, but there are also many delicious home-cooked dishes. In fact, Shaanxi cuisine has a very long history, and it is one of the oldest cuisines in China, which has a certain influence on other cuisines. The following is about the content sharing of Shaanxi special hot dishes.

Shaanxi special hot dish 1 Yi: Cucurbit chicken

When it comes to Shaanxi famous dishes, Cucurbit Chicken ranks first, and it is known as "the first taste in Chang 'an" because of its crispy skin and tender meat. The production of cucurbit chicken has to go through three processes: boiling, steaming and frying, and each process requires high skills. In addition, cucurbit chicken is also very particular about material selection. The traditional gourd chicken is "Japanese chicken" from Sanyao village in the south of Xi 'an, but there are few authentic Japanese chickens now, and they are all replaced by Sanhuang chicken.

Two: the fish in the milk soup pot

Fish in milk soup pot is a famous dish in Xi, Shaanxi Province, and it is also an ancient dish with a long history. This is a famous dish handed down from the Tang Dynasty with a history of 1000 years. This dish is mainly made of Yellow River carp. Fry first and then cook. After cooking, put it in a big copper pot. After serving, cook while eating. The fish soup is milky white, very delicious and the fish is fresh and tender.

Three: keep warm and mix waist silk

Warm-mixed tenderloin silk is also a famous dish with a long history, which evolved from sheepskin silk in Tang Dynasty. The ingredients in this dish look simple. The main ingredients are pork loin and vermicelli, but it tests the skills of chefs, especially knife workers. It is necessary to remove the film from the pork tenderloin and cut it into filaments, and then make it by warm mixing. It tastes crisp and refreshing, and smells delicious.

Fourth: bad meat

Rotten meat is one of the top ten representative dishes in Shaanxi. It looks a bit like steamed pork, but it is much more complicated to make. The most important thing to make bad meat is to make bad salt water. Good pot and bad brine determine the taste of bad meat. Because there is mash in it, it smells strong, tastes sweet and soft, melts in the mouth, and is fat but not greasy.

Five: brewing money to deliver food

Nostoc flagelliforme is a wild plant, also called Gracilaria lemaneiformis. It is named Nostoc flagelliforme because of its black coat and long capillary. In addition, Nostoc flagelliforme is homophonic with making a fortune, so the chef brews Nostoc flagelliforme into the shape of money, which means making a fortune, so this dish is very popular.

Shaanxi special hot dish 2 1: sea cucumber hoof

Pot is a cooking method, that is, put the ingredients in the pot, add water, cover it, and heat it to make it cooked. The practice of sea cucumber trotters is to cook the trotters first, then fry them, and then put them in a pot with sea cucumber and other seasonings for frying. Sea cucumber tastes soft, pig's trotters are red and sticky, and the soup is delicious and mellow.

2. Ziyang steaming basin

Ziyang steamer, founded in Liu Bang period at the end of Han Dynasty, is one of the first intangible cultural heritages in Shaanxi. It is made from dried vegetables such as chicken, pig's trotters, red and white radishes, mushrooms, fungus, etc., and spices such as cinnamon, pepper, dried pepper and tsaoko are added, and then steamed in a pot. Not many people have really eaten this dish, and many small restaurants can't eat it because it takes time to cook it.

4: Bring your elbow.

Elbow is a traditional famous dish in Shaanxi province, and its production is complicated. It needs to be cooked until it is medium-cooked, then steamed in a cage for three hours, served with chopped green onion and sweet noodle sauce. Elbow with handle has four characteristics: color, fragrance, taste and shape. Not greasy and slippery, the reputation is greater than Dongpo elbow.

5: Burn three delicacies

Baked Sam sun is a home-cooked dish in Shaanxi, which is cooked by every household. The ingredients and methods of this dish are not fixed. Seafood, such as sea cucumber, squid, fish belly, etc. , pigskin, barbecue, meatballs, etc. You can use it or stew it. Although this dish is not very distinctive, it is very famous in Shaanxi, and people of all ages like it.

6: Braised shredded squid

Braised shredded squid is a special dish in Xi 'an restaurant, which is delicious and complicated to make. You need to shred the squid, cook it until it is slightly rolled up, then take it out and marinate it, then fry it, and finally simmer it on low heat. Squid tastes chewy, salty and delicious.

Shaanxi special hot dishes 3 1. Bring an elbow.

Elbow with handle is the soul of Shaanxi cuisine, which appears at almost every banquet. It is the "finale dish" of grounding gas and the favorite dish of Shaanxi people. The dishes made from pig's forelegs are exquisite in workmanship, steamed on fire, purplish red in color, shaped like futon, fat but not greasy, thin but not firewood, and suitable for all ages.

Second, gourd chicken

Gourd chicken originated in the prosperous Tang Dynasty and has a history of thousands of years. Because the cooked chicken looks like a gourd, it is named "gourd chicken". Gourd chicken needs to be boiled, steamed and fried. The finished product is golden in color, crisp and rotten at the entrance, and even the bones have a penetrating fragrance. Because it is delicious, it is also called "the first taste in Chang 'an".

Third, the sea cucumber dragon hoof

20 18 sea cucumber trotters were rated as the top ten famous dishes in Shaanxi province. This dish originally belonged to the government, the sea cucumber was moist, the pig's trotters were red and sticky, and the soup was thick and mellow. This is a cooking method, which is to put food into a pot, add a little water, cover the pot tightly, steam and cook it half, and heat it to make it mature.

Fourth, bad meat.

Bad meat looks similar to braised pork, but it tastes completely different. The appearance is exquisite as crystal, the color is brownish red, the oil is bright, the fragrance is attractive, and it tastes fat but not greasy. Because red dates and fermented grains are added during steaming, it tastes sweet and has a faint bouquet.

Five, brewing to send money to send vegetables

Brewing money to send seaweed originated in the prosperous Tang Dynasty, which easily sounded like making a fortune, so the banquet was always the first finale at that time, representing a prosperous business and rolling financial resources. Fermented Nostoc flagelliforme looks like an ancient coin, with soft and smooth entrance and peculiar smell, which has always been liked by people.

Six, Ziyang steaming basin

Ziyang steamer is a traditional food in Ziyang County, Shaanxi Province, and also a representative of intangible cultural heritage. It is a rare delicacy, made of more than ten kinds of ingredients such as native chicken, pig's trotters, lotus root, red and white radish, yellow flowers, fungus and so on. Add all kinds of secret spices and seasonings and steam for more than 8 hours.

Seven, warm mixed waist silk

Warm-mixed tenderloin silk is the same as warm-mixed tenderloin silk, but the shape is different. "Warm mixing" technology is a unique technology of Shaanxi cuisine, which changes the rule that mixed vegetables must be "cold". The shredded pork tenderloin made in this way has no fishy smell, is crisp and refreshing, and is a necessary side dish of wine.