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Earth Knowledge Bureau-Shaanxi cuisine makes you cry

NO.1126- Shaanxi cuisine makes you cry

Author: Muchuan

Shaanxi cuisine is a homesickness that every Shaanxi person can't give up. Chinese hamburger with bacon sauce, cold rice noodles, oil-sprinkled noodles, gourd head, bangbangrou, beef and mutton in soup ... These well-known specialties are all good things that Shaanxi wanderers want to eat most, and they are also spreading all over the country, with high popularity.

Hungry, hungry

(picture? Creative)

And historically, there are many colorful places in the history of food in Shaanxi. For example, there are a lot of records about cooking in the documents unearthed in Shaanxi, such as Zhou Li Tian Guan and Lu Chunqiu Ben Wei Pian. At the same time, Xi 'an, Shaanxi Province, as the ancient capital of the 13th Dynasty, has a rich cultural heritage, and has also formed a rich food culture in the historical development of thousands of years.

But Shaanxi people also have unspeakable pain. Why is there no long-standing name of "Shaanxi cuisine" among the so-called "eight major cuisines" in China?

xinjiang cuisine also has something to say about the absence of eight major cuisines in Northwest China!

(picture? Creative)

The dishes in the world converge in Shaanxi

Shaanxi cuisine, also known as "Shaanxi cuisine" for short, is one of the important regional dishes in China, among which the "Shaanxi cuisine" in Xi 'an, a thousand-year-old ancient capital and historical city, is the most famous.

Although Shaanxi is big

Guanzhong and Xi 'an

"The central part of Qin has been the imperial state since ancient times", as early as 3 years ago, the Western Zhou Dynasty set its capital in Shaanxi, thus setting off the first wave of catering development peak; During the Qin and Han Dynasties, Lv Buwei's "Lu's Chunqiu Ben Wei Pian" comprehensively summarized the cooking achievements in the pre-Qin period, so it can be regarded as the second peak of the development of "Shaanxi cuisine"; By the Sui and Tang Dynasties, Chang 'an had developed into one of the largest cities in the world because of its strong dynasty, and "Shaanxi cuisine" had reached an unprecedented height.

I'm afraid Lv Buwei has never tasted such good food

(Photo? Creative)

The special position at the foot of the Emperor enables "Shaanxi cuisine" to absorb the essence of local dishes, covering a wide range, including palace cuisine, official cuisine and merchant cuisine, as well as temple cuisine, market cuisine, folk cuisine and ethnic minority cuisine. However, it is precisely because of the eclectic characteristics of its capital that Shaanxi cuisine lost the opportunity to form an independent faction in ancient times.

In the era of the prosperity of the Silk Road on land

A large number of ingredients (especially fruits and spices) from the western regions and the Middle East poured into Xi 'an (Chang 'an) to become a melting pot of different food cultures

This mixed situation is really different from the Shaanxi cuisine in the present impression

(Date palms from the west, pictures?

After the Republic of China, the food culture in various parts of China has also developed considerably. Huaiyang cuisine is divided into Jiangsu cuisine, Zhejiang cuisine and Anhui cuisine, Guangdong cuisine is divided into Fujian cuisine, and Sichuan cuisine is divided into Hunan cuisine, which forms the "eight major cuisines" prevailing in China today.

The eight major cuisines are basically in the south, and there is only one Shandong cuisine in the north.

In ancient times, Chang 'an gathered all kinds of people in the world, with various tastes, and the cultural background and population mobility decided that it was difficult to adjust. It may be that Western cuisine in Chang 'an City was highly respected for a while, but after a while, Koguryo's taste led the trend again, which made Shaanxi cuisine in history too rich to form its own system.

At that time, the whole north of Asia and the western world

can be said to be the source of Chang 'an's food

This is not to mention the south of China (litchi was shipped from Sichuan)

Besides historical and political factors, geographical factors are also an important reason why it is difficult to form a "Shaanxi cuisine".

Shaanxi province is located in the second step of China, which is divided into three natural geographical regions by the northern plateau and the southern Qinling Mountains, spanning three climatic zones. Three climatic zones have created three kinds of different products, so Shaanxi cuisine is divided into three longitudinal local flavors: northern Shaanxi, Guanzhong and southern Shaanxi. These three local flavors have their own characteristics and strengths.

The geographical difference from north to south is still very obvious.

The northern part of Shaanxi is the Loess Plateau, which has a temperate climate, less rainfall, sufficient sunlight and dry and barren soil. It belongs to semi-arid areas, and is rich in root crops and various coarse grains, especially potatoes, millet, red dates, licorice and apples. In addition, because northern Shaanxi is close to Gansu, Inner Mongolia, Shanxi and other provinces, the taste of northern Shaanxi is similar to that of the northwest. It likes mutton and vinegar, and its taste is salty and heavy.

After thousands of years of continuous development, the border area between agriculture and animal husbandry

It seems that animal husbandry is more lasting ...

(Photo? Creative)

The flavor of northern Shaanxi mainly includes dishes from Yulin and Yan 'an, and the representative dishes are "stewed mutton in iron pot", "frozen tofu of mutton", "chop suey", "three fresh dishes", "potato wiping", "stuffed with braised dishes", "buckwheat noodles" and "pig".

Shanbei mountainous sheep

Its mutton stewed in iron pot is a must.

The central part of Shaanxi is Guanzhong Plain and Weihe Valley, which is known as "eight hundred Li Qinchuan". This place is a warm temperate zone with mild climate, moderate rainfall, convenient irrigation, developed agriculture and rich products. The famous Qinchuan cattle, Guanzhong donkey, Weihe fish and Yellow River carp are all from this. At the same time, Guanzhong is rich in high-quality onions, ginger, garlic and peppers. These colorful products have laid a solid material foundation for the development of Guanzhong cuisine.

The land of abundance first refers to Guanzhong

(image from google map)

Guanzhong cuisine with Xi 'an as the center, including Weinan, Tongchuan, Baoji and Xianyang, and is also a typical representative of Shaanxi cuisine. The main representative dishes are "Gourd Chicken", "Chicken Rice Sea Cucumber", "Warm Shredded loin", "Fish in Milk Soup Pot", "Golden Thread Oil Tower", "Bang Bang Meat", "Three Skin Slices of Bonsai", "Red Oil Flower Belly", "Red Robe Lotus Seed" and "Fish and Sheep Roasted Fresh".

Gourd chicken, just try it

(picture?

The Qinba Mountains and the upper reaches of the Han River are in the south of Shaanxi. This place belongs to subtropical climate, with abundant rainfall. The Hanzhong Basin is criss-crossed with rivers and canals, which is a scene of the south of the Yangtze River. There are abundant resources of poultry, livestock, aquatic products and wild animals and plants, such as walnuts, chestnuts, persimmons, auricularia auricula, Hericium erinaceus, ginger, ganoderma lucidum, Osmunda japonica, konjac, pepper and mandarin fish, which are sold in large quantities outside the province, as well as rare dictyophora.

Hanzhong basin is dependent on mountains and rivers

Besides agricultural products, the ingredients in mountainous areas and forest areas are also exceptionally rich

(Image from google map)

The southern Shaanxi flavor is dishes including Hanzhong, Shangluo and Ankang. The main representative dishes are "white-blooded sea cucumber", "soft-shelled turtle in Hanjiang River", "Qinba Sizhen chicken", "roasted fish and plum", "Shangzhi meat", "alfalfa fried dumpling" and "shredded fillet in Osmunda". Because Hanzhong and Ankang are closer to Sichuan, southern Shaanxi cuisine is deeply influenced by Sichuan cuisine, and its dishes are mostly spicy and spicy.

Although there are many wild animals in southern Shaanxi, Hanzhong people

still have to start their day with a bowl of steaming hot rice skin

(Photo?

The vertical distribution of geography makes the whole concept of "Shaanxi cuisine" span a lot. Even though the Guanzhong cuisine represented by Xi 'an is dominant, it can't fully represent all the flavors of Shaanxi, and it is difficult for outsiders to find an accurate definition of "Shaanxi cuisine", which affects the competitiveness with other provinces' cuisine.

Compared with Shaanxi cuisine with a long span

Cantonese cuisine is often clear and neat at a glance ...

(Photo? Creative)

They are both degraded dishes in the end of the world

However, among many regional cuisines in China, Shaanxi Cuisine is not the only one that failed to make it into the "Eight Major Cuisine". In the development process, the following regional cuisines also have a similar historical track with Shaanxi Cuisine.

"Beijing cuisine", under the roots of the imperial city, is rich in treasures, compatible with all directions, with complex and diverse varieties and numerous famous dishes, but it is difficult to classify them, so it is not convenient to concentrate on publicity. In modern times, it was Shandong restaurants that had the greatest influence on Beijing's taste, so some Beijing dishes were sometimes called "Jinglu dishes". However, Manchu, Mongolian, Hui and other ethnic flavors also influenced the taste of Beijing in the Qing Dynasty, so it is difficult to find the context of Beijing cuisine.

I prefer this place for dinner with friends

(photo? (Dalu)

"Northeast Cuisine" refers to the cooking cuisines in Heilongjiang, Jilin, Liaoning and eastern Inner Mongolia, which are characterized by low price, large quantity, extensive materials and rich flavor, mainly stewed dishes. Representative dishes are "white meat and blood sausage", "pot-wrapped meat", "northeast stew", "chicken stewed with hazelnut mushrooms", "sauce bone", "three delicacies" and "northeast big face lift".

it's not very standard, but there is no standard ...

(picture? Creative)

However, because it is a modern immigrant area, Northeast cuisine has not been inherited and accumulated for a long time. Nowadays, "Northeast cuisine" is often a mixed dish made by immigrants from all over the world combining local products and cooking methods in their hometown, including Sichuan cuisine, improved Shandong cuisine and Hebei cuisine. It is not easy to summarize the exclusive characteristics and it is relatively disadvantageous in publicity.

In fact, with the strength and characteristics of Shaanxi cuisine, Su cuisine in the eight major cuisines may provide some ideas for reference. Jiangsu is also a province with obvious vertical distribution. The so-called Su cuisine actually includes Su Bang, Huaiyang, Jinling, Xu Hai and other local flavors, which is very similar to the pattern of Shaanxi cuisine.

Jiangsu is even more complicated than the northern and southern parts of Shaanxi.

At the beginning of the new year in 218, the CCTV documentary "China 3 on the Tip of the Tongue" started with a little-known Shaanxi dish "Phnom Penh Cabbage", and the famous chefs of Shaanxi cuisine showed the traditional stunt of "flowers hitting four doors" incisively and vividly, which made "Shaanxi cuisine" a small fire.

"Hua Da Si Men" originated from the traditional martial arts in China. It is a kind of boxing with softness in the middle and rigidity in the middle. It pays attention to vigorous and brisk pace. This stunt in Shaanxi cuisine is also dazzled by Fei Huo.

Shaanxi cuisine, as one of the traditional local dishes in China, has experienced the billowing smoke and dust of Zhou, Qin, Han and Tang Dynasties. Although it is not very famous now, Shaanxi people have vivid memories and endless homesickness because of Shaanxi cuisine.

However, from the perspective of popularity,

Shaanxi cuisine and other famous dishes are almost defeated by noodles ..

(Photo? Creative)

In fact, under the background of the booming catering industry, food and flavor have already become the first impression of the public when they know a piece of land. Therefore, how to promote the unique Qin Feng Qin rhyme of Shaanxi cuisine to a larger market and let more people deepen their knowledge and understanding of Shaanxi cuisine will be one of the most unavoidable and important issues in the future development of Shaanxi.

References:

[1] Wang Yingquan. On the formation and development of food culture in Shaanxi [N]. Journal of Shaanxi Institute of Socialism, 217(3).

[2] Jiang Yingzhi. Eight Chinese Cuisine and Nine Chinese Cuisine [J]. Cultural World, 213 (5).

217(3).

[4] Wu Guodong. Shaanxi Cuisine Ceremony [M]. Xi 'an: Shaanxi People's Publishing House, 1999.

[5] Wang Zihui. On the basic characteristics and character of Shaanxi cuisine [N]. Journal of Cuisine, 212(1).

[6] Cao Shuiqun. Tuchong creativity

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