When it comes to Shaanxi cuisine
Many outsiders who don't know Shaanxi
may have this expression
Is there a cuisine in Shaanxi?
The answer is yes
Shaanxi cuisine, also known as Qin cuisine, is one of China's regional dishes
Although it is not listed in the top 10 cuisines in China
But as the ancient capital of a thousand years, the location of the historic city
The style of catering is a unique style with strong local characteristics
Let's take a look at what is there.
Ten famous dishes in Shaanxi
Gourd chicken
Gourd chicken is a traditional Chinese dish in Xi'an City, Shaanxi Province, which began in the Tang Dynasty. The production of hulu chicken is divided into three processes: boiling, steaming and deep-frying. The production of the first in the water rinsing, in addition to clean blood, cooking with hemp wire will be tied chicken to keep the chicken shaping, to be the pot of cool water boiling, into the chicken, cooking half an hour out, Sheng-basin, add broth, cooking wine, salt, soy sauce, green onions, ginger, star anise, cinnamon, into the cage steaming through. Frying, canola oil burned eighty percent hot into the steamed chicken, with a hand spoon, until the chicken is golden brown, with a funnel out, drain the oil, and then immediately served on the plate, on the table with a small butterfly peppercorn salt accompaniment. The color is golden red, the skin is crispy, the meat is tender, the aroma is rotten, the taste is mellow, the chopsticks to bone.
Recommended: Xi'an Dining Hall, Guo Du Zhuhai Gourd Chicken, Old Bowl
Roasted Three Freshmen
Roasted Three Freshmen is a signature dish with Shaanxi characteristics, and a home-cooked dish suitable for winter consumption. The main ingredients are: meatballs, fish maw, roasted meat, baby bok choy, mushrooms and so on, meat and vegetables, smooth and tender in the mouth, suitable for both young and old.
Recommended: Chang'an stalls, chef's kitchen
Ziyang steamed pots
Ziyang steamed pots is the earliest in the town of Ziyang County, Shaanxi Province, the famous Han snacks, legend has it that it was created in the period of the Han Dynasty, Liu Bang, the Hanjiang River boatmen stopping for a reunion of Aloe dishes, and later developed into the New Year's Eve reunion meal on the Han River, the Hanjiang River. Later, it was developed into the grand finale of the New Year's Eve reunion dinner. This dish has original flavor, mellow soup and fragrant meat, with excellent color and flavor. Ziyang steamed pots, with the material of the surfeit, the time of the long, tedious procedures, the workmanship of the exquisite, the slightest difference between the taste of the late big catch, not the general area can be, it deserves to become the most characteristic of the traditional dishes of Ziyang.
Recommended: Lotus Catering, Xiangyue Lou, Countryside Fu Shen
Band elbow
The band elbow is a unique local characteristics of the Shaanxi Dali Han traditional dishes, belonging to the Qin cuisine. Made from the front leg of the pig, the dish is made with exquisite workmanship and steamed over a gentle fire, the color is jujube red, the shape is like a bushel, fat but not greasy, thin but not faggot, and the taste is long and chewy, with a distinctive flavor. It is said that in the area of Shaanxi Dali, the New Year's festival guests if there is no "with the elbow" this dish, can not be counted as a full seat.
Recommended: Meihua Restaurant, Fengya Ge, Yan fat barbecue Guanzhong private dishes
Sea cucumber hooves in small quantity of water
"Sea cucumber hooves in small quantity of water" is a famous flavorful dish in Shaanxi. It is made of carefully selected materials, and the unique cooking method of "cooking in small quantity of water" in Shaanxi makes it even more unique, and it is a good winter dietary supplement. The sea cucumber is moist, the pig's feet are red and sticky, the soup is thick and mellow, salty and fresh.
Recommended: Datang Boshangfu
Bad meat
Bad meat, Shaanxi traditional flavor dishes, also known as steamed bad meat, bad meat with red dates, with pork, red dates, mash grains and other steamed. Its appearance exquisite as crystal, color brown red, oily and shiny, fragrant and attractive, eat fat but not greasy, sweet and soft, melt in the mouth, rich in nutrients, old and young savory.
Recommended: Xi'an Tao Li Chun Restaurant, Datang Bo Xiangfu
Wen Mixed Waist Silk
Wen Mixed Waist Silk is a famous Han Chinese snack in Xi'an, Shaanxi Province, which is derived from the Tang Dynasty's sheepskin filigree. It is named because it is made with pork waist and other accessories, seasonings, and warm mixing method. It is one of the masterpieces of a high-grade dish cooked with low-grade ingredients. Due to the meticulous knife work, cooking methods, the production of dishes, waist silk crispy, ginger, garlic and pepper aroma complement each other, the flavor of mellow, refreshingly appetizing.
Recommended: Xi'an Restaurant
Money Stuffed with Hair Cabbage
Money Stuffed with Hair Cabbage is a famous Han Chinese dish in Shaanxi Province, which originated in the Tang Dynasty. According to legend, Wang Yuanbao, a merchant in Chang'an, the capital of the Tang Dynasty, loved hairy vegetables and made them a must-have for every meal. Later, Wang Yuanbao became a rich man in Chang'an, coupled with the hair of the dish and "fortune" homophonic, the old rich merchants held banquets, more than this dish as a first course, a symbol of prosperous business, financial resources flourish. Stuffed with money, hairy vegetables shaped like ancient copper coins, eat in the mouth, soft and smooth, strange aroma, has always been welcomed by the people, domestic and foreign guests to come here, all asked to taste; after tasting, all slurping, praising.
Recommended: Xi'an Dining Hall
Raw Simmered Shredded Squid
Simmered Shredded Squid is one of the representative dishes of Shaanxi cuisine, and one of the top ten famous dishes in Xi'an. It is also known as white simmered shredded squid, originally a famous Han Chinese flavor dish in Sanyuan County, Shaanxi Province, which was created to commemorate Wen Chun, the minister of industry during the Wanli period of the Ming Dynasty, and has a history of five or six hundred years. The dish was later introduced into the ancient capital of Xi'an and became one of the famous Sanqin delicacies, which became famous in China and abroad. This is a Xi'an dish with a flavorful taste.
Recommended: Sanyuan Lao Huangjia (Wenyi Road)
Pot Fish in Milk Soup
Pot Fish in Milk Soup is an ancient Han Chinese dish with a long history in Chang'an, Shaanxi Province, with a salty milk soup and a unique flavor. The dish is served in a purple copper hot pot with a history of more than 1300 years. Since the Tang Emperor Li Xian, ministers were required to offer food to the Emperor as a rule, and the name of the dish was "Burnt Tail Banquet". The name of the feast is "Burnt Tail Banquet", which means "Fish leaping over the Dragon Gate" and has a great future. When Wei Juyuan was appointed as the left servant of the Shangshu Order, he offered "fish stuffed with milk" in the food list. The milk soup pot of fish is from the development of milk stuffed fish evolved.
Recommended: Xi'an Dining Hall
Top 10 Snacks in Shaanxi
Meat Bun
Meat Bun
Meat Bun is the abbreviation of the ancient Chinese word for meat bun, one of the specialties of the Han people in Shaanxi Province, China. Shaanxi region, there is the use of baklava buns "meat buns", Baoji Xifu's meat bashful buns (meat bashful in the vinegar), Tongguan's Tongguan meat buns (different from the bagel, the appearance of the bun charred, clear stripes, the internal layer of the body of the cake, cake body swelling, crispy skin, tender inside, the fire to the home, the temperature of the consumption of the best to scalding hot, and the old Tongguan meat buns are hot buns sandwiched between the cold meat, cake crispy meat, crisp, but not greasy). Meat bun is a famous snack in Shaanxi.
The first time people heard of meat buns, they think it is a sick sentence, which is related to the ancient Chinese language, meat buns, in fact, is "meat sandwiched between the buns." The word "meat" is placed in front to emphasize the role of attracting people to salivate.
Shaanxi Liangpi
Shaanxi Liangpi is one of the special snacks of the Han Chinese, mostly made of wheat flour, but also rice flour or other starch. Generally eaten cold (but in the Hanzhong region, hot food is more widely), a variety of types, production methods vary, mixing is also unique, different flavors. Mainly: cold skin with sesame sauce, Qinzhen rice skin, Hanzhong noodles skin, Qishan rolled noodles skin, gluten cold skin and so on. Cold skin History Long history, cold skin legend originated in the period of Qin Shi Huang, more than 2,000 years ago.
Hulu head
Hulu head, Xi'an, Shaanxi Han specialty snacks. It is a specialty of the Han Chinese people in Xi'an, Shaanxi Province. It originated from the "fried white intestines" in the market food of the Northern Song Dynasty. Because of the thick fat of the large intestine, the shape is like a gourd, so it is called Hulutou. The basic raw materials of Hulutou are pig intestines and pig belly. When eating the customer first breaks the bun into pieces, the chef and then the pork intestines and belly and chicken, sea cucumbers, squid, etc. arranged in the broken bun on the block, with the boiling bones of the original broth soak three or four times, and then add cooked lard and greens and so on. When eaten with sugar and garlic, spicy sauce, etc., fresh and tender, fat but not greasy.
Biangbiang Noodles
Biang biang noodles are a famous snack in Shaanxi, also known as pants belt noodles. This biang biang noodle is a combination of the word "biang" in a curved, clever and humorous way, which summarizes the characteristics of biang biang noodle's place of origin, the feeling of the eater, the essentials of the production process, the raw materials, the seasoning, the hard operation of the noodle maker, the character and temperament of the Qin people, the broadness of the heart, the angularity, the spirit of the great bitterness and joy, and the spirit of the great pleasure, which leads to the food culture of which the people of Shaanxi are so proud. biang biang noodles a noodle width of up to two or three inches, the length of 1 meter up and down, the thickness of the thick and coins about the same, but thin as a cicada wing. A noodle is enough for a meal, and for the big meal Guanzhong people, a meal to eat 8 two, 1 catty is also easy.
Shaanxi noodles
Noodles (pronounced hé le), also known as river leakage, is pea, oat, buckwheat, or other miscellaneous bean noodles and soft, with a noodle bed (a wooden or iron tool with a number of round holes), the noodle through the eyes of the round pressure out, forming a small round bar. The noodles are thicker than normal noodles, but firmer and softer than noodles, and are eaten in much the same way as noodles. The noodles are widely spread in Shanxi, Baoji, Weinan, Tongchuan and other Guanzhong areas of Shaanxi.
bashimi
bashimi is a Han Chinese snack in Shaanxi Province, with thin, gluten, light, Wang, sour, spicy, fragrant and other characteristics of the mouth soft and smooth, bashimi is characterized by long, thin, thin and thin thin thin noodles, bashimi fragrant, broth oily and red, taste and aroma of the mingy and thick and not greasy. Shammy noodles have a great influence on people's life in Guanzhong area, no matter it is a happy event, funeral, festival, birthday of the old man, full moon of a child or a family member or a friend who has come to the house, all of them are inseparable from shammy noodles. In Guanzhong area, people who do red and white affairs, old people's birthday, children's full moon, etc. are generally entertained for two meals, the so-called breakfast and lunch, and the morning meal is the main food.
Pot Helmets
Shaanxi pot helmets, also known as pot kui, pot helmet buns, dry buns, is Shaanxi Province, Guanzhong region of the urban and rural residents like to eat the traditional flavor of the Han Chinese noodle snacks. Pot helmets originated from grandma to grandchildren congratulations on the gift of the month, and later developed into a flavorful convenience food. Helmet overall round, diameter feet, 1 inch thick, weighing 5 pounds. The material is wheat flour, straw and flour, shallow pan baked on a slow fire. Appearance of yellow, incision sand white, crispy living mouthful, can be put on a long time, will be carried. Outside the province, people made up of the slogan "Shaanxi 10 big strange", there is a strange "steamed bun like a pot lid", referring to the pot helmet. Guanzhong more famous Qian County pot helmet, Wugong County pot helmet, Changwu County pot helmet, Qishan pot helmet.
Thousand layers of shortcake
Thousand layers of shortcake is a Shaanxi Han specialty snacks. It is golden in color, distinctive layers, crispy but not crumbly, oily but not greasy, crispy and tasty. Legend has it that the shortbread is made from the thousand-layer pancake of the Tang Dynasty, which has been carefully improved by successive generations of chefs. It is made by crisping, dough making, cake making, frying and baking.
Beef and Mutton Buns
Mutton Buns is short for Mutton Buns, Bao Buns. Anciently known as "sheep soup", Northwest cuisine, especially in Xi'an, Shaanxi Province, the most enjoyable beef and mutton steamed buns reputation, the famous poet Su Shi in the Northern Song Dynasty left a "Longzhuan bear wax, Qin cooking only sheep soup," the poem. It is fine cooking, heavy material taste mellow, meat rotten soup thick, fat but not greasy, nutritious, fragrant, tempting appetite, after eating endless aftertaste. Because it warms the stomach and endures hunger, it has been loved by people of all ethnic groups in Xi'an and the Northwest China, and foreign guests come to Shaanxi to taste it first and enjoy it to their heart's content. Beef and mutton steamed buns have become the "general representative" of Shaanxi's famous food.
Golden thread oil tower
Golden thread oil tower is a famous traditional Han snack in Xi'an, Shaanxi. It has many layers of fine silk, loose silk is not greasy, its shape "lifting like a golden thread, put down like a pine tower", so it is named. Legend has it that it began in the Tang Dynasty, originally known as "oil collapse", and was improved in the Qing Dynasty to increase the level of oil cake, change the cake shape to tower, and change the branding system to steaming system, and the name was also changed from "oil collapse" to "oil tower with golden threads", which has become a superior beauty spot. When the oil tower is steamed and eaten in a cage, it is slightly patted and folded by hand to shake loose and put on a plate, accompanied by green onion knots, sweet flour sauce, etc., which has a distinctive flavor.
According to statistics, there are more than 2,000 varieties of Shaanxi cuisine
is China's richest local flavors
The evaluation of the top ten dishes in Shaanxi, the top ten snacks
Most of the meat as the raw material for the hard dishes
reflects the old Shaanxi rough personality