Shaanxi Cuisine is abbreviated as Shaanxi Cuisine, also known as Qin Cuisine.

Qin Cuisine uses a wide range of materials, strict selection of materials, knife work delicate, scoop work exquisite, pay attention to the fire, refined soup, long with the gravy, pay attention to the original color, shape, juice, flavor, good at frying, brewing, steaming, stewing, boiling, choking, chili, chowder, style elegant and elegant, to the fresh and fragrant, tender, crispy and unique.

Shaanxi cuisine raw materials, whether running, jumping, diving, Xiang, meat, dirty, head, tail, roots, stems, flowers, fruits, nothing to use; but also pig, chicken serum purified into the food; even people regarded as waste of chicken crop, fish intestines, but also can be turned into a treasure of the table. But the selection of materials and very strict, such as "gourd chicken", non-Sanjiao Village "bonobo chicken" do not use; "milk soup pot fish", non-Yellow River live carp do not make.

Shaanxi cuisine knife skills is a masterpiece, you can cut meat with one hand, meat thin as paper; can be cut on the silk cloth shredded meat, and the silk cloth is not damaged; can be cut as thin as a hair pig's ear; can be used to push the back of the "back and forth knife" double cut shredded meat, and so on. Shaanxi cuisine also has a unique scoop of work, "flying fire" stir-fried vegetables has been surprising; that dish in the scoop before and after the right and left upside down "flowers playing four doors" more dazzling. These stunts are to make cooking to achieve a specific effect, not a show. For example, if you don't use the technique of "hua da si men" to make "golden-edged cabbage," it's hard to achieve the "golden-edged" and crispy quality.

Shaanxi cuisine style can be said to be colorful, there are bright and colorful "colorful chicken", "colorful clouds in the loin"; there is a wonderful "lotus fish maw", "chrysanthemum scallops"; there is a jade crystal "ice sugar swallows", "white blood silver belly", and so on.

Shaanxi cuisine is the tone of fresh flavor, texture crisp, refreshing, crispy. Fresh, is to highlight the raw materials of the original flavor, the original soup, the original juice, such as "simmering squid silk", "dry collapse of the southern shredded meat"; or the use of high-level soup to enhance the freshness, such as "clear juice butterfly fish", "clear soup sea cucumber wrapped bottom". Fragrance, seek timelessness. Or use boiling oil to splash directly on the spicy noodles, shredded green onions, garlic, ginger, so that the oil, green onions, garlic, ginger, four aromas into one, such as "chili tripe block"; or chili peppers, peppercorns, green onions into the cool oil, the fire warming, so that its flavor as much as possible into the oil, made of chili oil, pepper oil, onion oil, and then used for cooking, such as "yellow onion roasted sea cucumber", "clear soup with sea cucumber", "clear soup with sea cucumber". "Onion yellow roasted sea cucumber"; or at the same time use a variety of spices and the main ingredients with steaming or cooking, so that the flavor penetrates into the main ingredients, and then into the hot oil cooking and deep-frying, it is rich in flavor; or directly use the aroma flower, such as "han gui yu chicken slices". To achieve the fresh aroma to show its flavor, crisp and tender to show its freshness and freshness to increase nutrition. Known as the "Changan first flavor" of the "gourd chicken" is one of the most perfect representative.