Shaanxi cuisine has both refined and elegant high-grade dishes, as well as ordinary middle and low-grade dishes; it includes a number of traditional dishes, antique dishes, innovative dishes, as well as many halal dishes, vegetarian dishes, medicinal dishes, and also includes a rich assortment of unique flavors of the noodle snacks. In the Zhou, Qin, Han and Tang Dynasties is the representative dish of China, today is the representative dish of the Northwest China, but also one of China's five major flavors of the cuisine genre. Shaanxi cuisine is different from other cuisines of the basic characteristics: First, both the Yellow River, Yangtze River Basin, the original material and the national product; Second, good at blanching, choking, steaming, stir-frying, stewing and other cooking methods; Third, it is a combination of spicy, rich, refreshing taste, sour, spicy, fresh and tangy is more prominent. After thousands of years of history and food culture, Shaanxi cuisine, hot dishes, cold dishes about 800, noodle snack varieties in about 1,000. For a variety of reasons, Shaanxi cuisine in the competition with major cuisines in the development of a relative lag, catering market consumer awareness of Shaanxi cuisine is relatively low.

Materials

Qin cuisine with a wide range of materials, strict selection of materials, knife work delicate, delicate scoop work, pay attention to the fire, excellent soup, long with gravy, pay attention to the original color, the original shape, the original juice, the original flavor, good at frying, brewing, steaming, stewing, blanching, choking, braising, style elegant, elegant, fresh, tender, crispy and unique.

Raw materials

Shaanxi cuisine raw materials, whether running, jumping, diving, soaring, meat, dirty, head, tail, roots, stems, flowers, fruits, nothing to use; will also be a pig, chicken serum purified into the food; even people regarded as waste of the 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.

Knife work

Shaanxi cuisine knife work is one of the best, you can cut the meat with one hand, the meat is as thin as paper; you can cut the meat on the silk cloth, and the silk cloth is not damaged; you can cut the ear of a pig as thin as a hair; you can use the front to push the back of the "back and forth knife" to double cut the meat, and so on. Shaanxi cuisine also has a unique scoop of work, "flying fire" stir-fry has been amazing; 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 "hwatasumon" technique to make "gilt-edged cabbage," it's difficult to achieve the "gilt-edged" and crispy quality.

Style

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

Tone

Shaanxi cuisine is the tone of fresh flavor, texture crisp, refreshing, crispy. Fresh, is to highlight the original flavor of the raw materials, 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 increase the freshness of, 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.