Shaanxi cuisine is the source of Chinese cuisine and an important part of Chinese food. It is also called "the most cultured dish in China". Some people say that every Shaanxi cuisine has a story, and every dish contains a culture.
Take Shaanxi banquet serving as an example. Tea is served before guests come, which is called "tea mat" by Shaanxi people. After tea mat, cold dishes are tasted, which is called "banquet". After the banquet, a clear soup is served for guests to clean their tongues, and then hot dishes are served, which is called "rice mat". Therefore, Shaanxi people's serving habits are: tea seats, banquets, clear soup, rice seats, and finally a few snacks and fruit treasures. This unique sense of exquisite and ceremonial serving of Shaanxi cuisine has been integrated into major cuisines. Now, when it comes from Shaanxi cuisine, many people can't accept it. The old chef and the old glutton called it "Yes" for a moment.
Liu Xiaozhong, president of Shaanxi cuisine culture research association, said: "The strength of Shaanxi cuisine is culture! Shaanxi cuisine is not just pasta, it takes a lot of effort to inherit, excavate and innovate dishes! At present, the weakness of Shaanxi cuisine is that the brand operation thinking mode is not mature enough. Especially, the integration of Shaanxi cuisine and culture is not enough. Shaanxi cuisine brand promotion and operation awareness is not enough, and the vision is not enough. Many entrepreneurs and chefs don't know how to build a brand, and they can't even distinguish the concept of the brand. "
in recent years, with the efforts of all parties, many famous brands, famous shops and celebrities have emerged in Shaanxi cuisine, and the market has expanded to the world. Undeniably, compared with well-known domestic cuisines, Shaanxi cuisine still has a certain gap in brand promotion and market development.
The documentary "China on the Tip of the Tongue" caused a sensation throughout the country and even the world. Then, as a Shaanxi native, I can't help but ask: What will Shaanxi be like on the tip of my tongue?
why do the distinctive Shaanxi dishes contain such rich cultural connotations? So many memorable and thought-provoking allusions and legends, as well as the intelligence, wisdom, joys and sorrows of the masses? In addition to Shaanxi's long history and profound cultural heritage, it is also closely related to Shaanxi's position and role in the history of China cooking and Chinese food culture.
After more than 1 years of excavation, sorting, research and screening, Daqin Cuisine clearly points out that the earliest classic involving China's culinary theory is Zhou Li, one of the Confucian classics written by Duke Zhou, especially the chapter Zhou Li Tian Guan, which is an important material for studying Haojing's diet and its cultural development in the Western Zhou Dynasty, and also the earliest origin of China's culinary theory. The original taste of Lv's Spring and Autumn Annals, compiled by Lv Buwei, a Qin Xiangguo, and his disciples, is the first time to record the story of Yi Yin, the ancestor of China cooking, who commented on soup with taste, reflecting the maturity of cooking theory in the pre-Qin period, especially the theory of "harmony of five flavors", which laid the foundation for the development of China's food cooking. Later, Duan Chengshi and Liu Xin's Miscellany of Xijing, Du Yang Miscellany by Tang Su-e and Youyang Miscellany pushed China's culinary theory to a new level. And all these achievements are from Shaanxi.
Shaanxi was also the capital of 13 dynasties, including Zhou, Qin, Han and Tang dynasties, which lasted for more than 11 years. In order to meet the needs of many emperors, princes and nobles, not only a large number of famous chefs and masters have emerged in Shaanxi, but also a group of culinary masters have been gathered from all over the country. They have "crossed the sea with eight immortals, each showing their abilities" and developed countless famous dishes, drinks and banquets-Shaanxi has become the place where famous dishes, points and banquets gather in the world, and has become the most famous chef.
Shaanxi cuisine, also known as Qin cuisine, is represented by Guanzhong cuisine, southern Shaanxi cuisine and northern Shaanxi cuisine. Shaanxi plays an important role in the history of China's cultural development, and its cooking development can be traced back to Yangshao culture period. Although there is no Shaanxi cuisine in the eight major cuisines, Qin cuisine is actually one of the oldest cuisines in China. His formation and development have more or less influenced other cuisines. The formation of Qin cuisine can be traced back to the ancient father {(going to the single side) who opened up Zhouyuan. With the strength of its later weeks, its diet gradually enriched.
The overall feature of Qinlong flavor is "three outstanding".
1. Outstanding main ingredients:
Beef and mutton are the main ingredients, supplemented by delicacies and game;
2. Highlight the main flavor:
Although many condiments are used in a dish, there is only one main flavor in each dish, and the sour, spicy, bitter, sweet and salty taste only comes out blindly (including compound flavor), and other flavors are subordinate;
3. Outstanding flavor:
Besides coriander, dried chili, aged vinegar and pepper are often selected. Dried Chili peppers are picked out after being cooked in oil, which is spicy, spicy but not strong. When vinegar is cooked in oil, the acidity is weakened and the flavor is increased. When pepper is cooked in oil, the hemp flavor is reduced and the pepper flavor is increased. The purpose of choosing these seasonings is not simply for spicy, sour and hemp, but mainly to get its fragrance. Cooking techniques are mainly burning, steaming, simmering, frying, boiling and boiling, and most of them use ancient traditional cooking methods, such as stone cooking, which is still in use today, which can be described as archaic. Boiled and steamed vegetables are complete in shape, with thick and fragrant juice and outstanding characteristics. Clear vegetables, clear soup, crisp and tender ingredients, fresh and smooth, refreshing and delicious. Warm mixed vegetables (a kind of cooking method) are neither cold nor hot, with fragrant garlic and strong local flavor. Roasting, steaming, clear labeling and warm mixing are the most representative dishes of Qinlong flavor.
in northwest China, the "ancient Silk Road" from Chang 'an to the Roman Empire on the eastern Mediterranean and Constantinople in the Black Sea estuary, due to the development of politics, economy, culture and trade at that time, many scenic spots and historical sites were formed, which also brought about the corresponding development of meals and drinks.
the flavor of Qinlong is mainly composed of yamen cuisine, merchants cuisine, local cuisine, folk cuisine and ethnic minority cuisine. Yamen cuisine, also known as official cuisine, has a long history and is known for its elegance, such as "bringing an elbow" and "spring with a fat head". Merchants' dishes win by being expensive, such as "money sends vegetables" and "bergamot shark's fin". In order to attract customers, there is fierce competition, and each restaurant has its own advantages, representing famous dishes such as "Four Happiness in Ming Dynasty", "Fish in Milk Soup Pot", "Shredded Squid" and "Braised Meat with Three Freshness".
folk dishes are economical and rich in local flavor, such as "sliced pork with bare head", "eggplant with shredded pork" and "gourd head". Qingzhen cuisine, after the Ming and Qing dynasties, began to take shape, such as "whole sheep mat", which is famous far and near.
The five components of Qinlong flavor have their own characteristics. However, due to the variety of local dishes, the number of famous chefs, geographical advantages and wide contact, on the basis of maintaining traditional characteristics, they have been constantly innovating and developing, enriching and improving, and have always occupied the leading position of Qinlong flavor, which has a certain impact on the development of yamen cuisine, merchant cuisine, folk cuisine and ethnic minority cuisine.