Basic information Pinsanxian is a famous dish in northern Shaanxi cuisine. It is said that Emperor Qianlong tasted this dish during his private visit to Yulin and was full of praise. Later, it was brought into the palace as a final dish for entertaining foreign envoys. Some people also say that after Emperor Kangxi of the Qing Dynasty conquered the rebels in northern Xinjiang and came to Yulin in triumph, a famous chef specially served this dish and was praised. Later, he ordered the imperial chef in the palace to include this dish in the Manchu and Han banquet cuisine. Therefore, as long as people who go to Yulin do not eat Pinsanxian, it can be said that they have lost an opportunity to taste palace cuisine.
Basic raw materials The basic raw materials are three types of meat: pork, mutton, and chicken. The ingredients include water fungus, water husk, kelp shreds, leek, spinach, etc.
Cooking techniques 1. Slice the cooked pork, braise half and half, fry the potatoes into slices, and cut the vermicelli into strips; 2. Use raw meat and seasoning to make water balls, fried balls, and crispy meat pieces. ;
3. After the broth is boiled with water, add pork, mutton, chicken, meatballs, crispy meat cubes, vermicelli, water yellow flowers, kelp shreds, etc. and boil together.
Features 1. It condenses the essence of northern Shaanxi cuisine, including meat and vegetables, thick and thin, with a full range of colors, flavors and shapes;
2. The production process is complicated and requires many ingredients, which is very Most chefs dare to boast that they can cook well;
3. Just like the palace feast "Manchu and Han Banquet", there are many secret details in it. Even two chefs can make it and taste it. Or it could be quite different. Therefore, it is up to you to decide which one is authentic and which one is not.
That’s about it