When it comes to Shaanxi cuisine, many foreigners who do not understand Shaanxi may have a confused expression and Shaanxi also has a cuisine? The answer is yes, Shaanxi cuisine, also known as Qin cuisine, one of the regional cuisines of China is not listed in the top 10 cuisines in China, but as a thousand-year-old ancient capital, the location of the historical city, the dining style is self-contained, with strong local characteristics.
Hanzhong dough is a special snack in Hanzhong City, Shaanxi Province; according to legend, the history of the dish began in the Qin and Han Dynasties, the general method is to soak the rice and grind it into rice milk, steam it into a thin skin, rub it with rapeseed oil while hot, cut it into strips, and according to personal taste, mix in oil spicy seeds, monosodium glutamate, salt, vinegar, soy sauce, garlic water and other condiments, mix well to eat, hot dough skin is eaten in many ways.
Gourd chicken is a traditional dish of the Han chinese in Xi'an, which began in the Tang Dynasty. The production of gourd chicken is divided into three processes: boiling, steaming and frying. When making, first rinse in clean water, remove the blood stain, bundle the chicken with hemp wire when cooking, to maintain the shape of the chicken, boil the cold water in the pot, put it into the chicken, cook for half an hour to take it out, put it in the basin, add broth, cooking wine, fine salt, soy sauce, green onion, ginger, star anise, cinnamon, and steam it thoroughly. When frying, heat the rapeseed oil 80% into the steamed whole chicken, stir it with a hand spoon, until the chicken is golden brown, fish it out with a colander, drain the oil, and then put it on the plate, and bring the butterfly pepper salt to accompany the table. The color is golden red, the skin is crisp and the flesh is tender, the aroma is mellow, and the chopsticks are peeled to the bone.
Warm-mixed waist silk evolved from the Tang Dynasty 'sheepskin filigree'. It is named after the fact that it is made by means of warm mixing with pork loin and other accessories and spices. It is one of the masterpieces of cooking high profiles with low-grade ingredients. Due to the meticulous knife workmanship and exquisite cooking methods, the dishes produced are crisp and tender, and the aromas of ginger, garlic and pepper oil complement each other, and the taste is mellow and refreshing.
Pot helmet tooth is one of the most representative traditional foods in Xianyang. Legend has it a history of two thousand years, when Qin Shi Huang searched for folk delicacies, in addition to enjoying them in the court, it was also used to reward the meritorious soldiers of the three armies. After the pot helmet tooth was passed down to the Tang Dynasty, it was perfected day by day, because of its fine workmanship and pure taste, it was popular before the middle of the Ming Dynasty, and it was famous in the government and the public.
Thick wine is a characteristic of northern Shaanxi and northern Shaanxi farmhouse self-winemaking. For a long time, people sang that "hot oil cakes are placed on the table, and rolling rice wine is held for relatives to drink" it is said that the northern Shaanxi thick wine, which is rice paste-like, turbid and yellow, like the turbid water of the Yellow River. Northern Shaanxi people also call it "sweet wine" and "hun wine", and because the production process has a stage of steaming into cakes, it is also called "cake wine".
The history of Shaanxi bacon meat sandwich steamed bun is very long, and the "stain" in the "Eight Treasures of the Zhou Dynasty" mentioned in the book "Zhou Li" is bacon meat. Meat sandwich steamed bun is a perfect combination of noodles and meat, the scene of the white cake crispy and delicious plus the secret sauce up to ten hours of boiling meat, crisp and refreshing, fat but not greasy, the meat into the steamed bun, the steamed bun quickly absorbed the soup, bite on a bite of steamed bread and meat aroma in the mouth, is not beautiful. In the Western Shaanxi dialect, it is "slang"!
Qishan Zhenzi noodles are famous for their thinness, tendons, light, frying, thinness, wang, sour, spicy, and fragrant. The characteristics of the noodles are: the noodles are slender, the thickness is uniform, the cheeks are fragrant, the red oil noodles are floating, the soup is sour and spicy, the tendons are tough and refreshing, and it is suitable for all ages. It has a very important position in the Guanzhong area, and it is inseparable from important occasions such as weddings and funerals, New Year's festivals, children on the full moon, birthdays for the elderly, and greeting relatives and friends.
Shangzhi meat, a kind of buckle meat, is a famous dish in the history and tradition of Shangluo in Shaanxi Province. As early as the beginning of the Han Dynasty, there was this big dish, it is the originator of Chinese button meat, it is closely related to the four famous stubborn old men in the late Qin and early Han dynasties. When outsiders come to Shangluo, the locals will always entertain them with Shangzhi meat. Shangzhi meat's bedding Shangzhi, known locally as fist buds, is an ancient fern, and Shangzhi is the young bud of this fern. Mature plants are known locally as mat pieces, and Shangzhi is known as the "earth spirit" of Shangshan because of its ancient delicacies in the deep reaches of Shangshan.
Shaanxi mentioned beef and mutton steamed buns known to women and children. Locals regard it as a delicacy that they can't get tired of eating for a long time, and foreign tourists can't help but taste it first to feast on it. After the founding of New China, especially since the 1980s, it has been used to entertain international friends, and it has also been well received. Beef and mutton steamed bun has become the "general representative" of Shaanxi's traditional flavor snacks.