Don't mention Shaanxi only know meat sandwich steamed buns, lamb steamed buns, this dish you have definitely not eaten 1: cannon dolphin 2: gourd chicken chicken rice sea cucumber 3: tank pickled pork 4: rock ear turkey 5: milk soup pot fish 6: Sanqin set 7: beef and mutton steamed bun 8: biangbiang noodles

Author: Big Dog

Editor-in-charge: Qingbao

What's the highest-rated documentary recently? "Millennium Shaanxi Cuisine" must be on the list.

Human civilization originated in the Huanghuai area, and Xi'an in ancient times was the center of the Huanghuai area.

This also makes Shaanxi cuisine, although it does not belong to the "eight major cuisines", it has undergone the baptism of traditional food cultures such as Zhou, Qin, Han and Tang over the past thousand years, and has become the mother cuisine of tiannandibei cuisine.

Whether it was the cannon porpoise in the Western Zhou court banquet;

Or in the Tang Dynasty, it was known as the "first taste of the world";

Or the well-known lamb steamed bun biangbiang noodles;

In the seemingly rugged Central Plains, there is no ambiguity in the sophistication of cooking dishes, and there is hidden everywhere their unique skills.

Even shaanxi natives can't help but sigh after reading it, it turns out that they know very little about Shaanxi cuisine.

Let's take a look at what treasures are in this old Shaanxi land today!

<h1 class="pgc-h-arrow-right" data-track="22" >1: Cannon dolphin</h1>

The dolphin, which is what everyone calls roast suckling pig every day.

A thousand years ago, the most important thing in the Western Zhou court was "food".

There are hundreds of court dishes, and the most skilled of them is this roast suckling pig in Shaanxi cuisine.

Marinating suckling pigs is the first step in testing the master's craftsmanship.

Scrubbing the skin of suckling pigs with salt can not only taste, but also sterilize and disinfect;

Then repeatedly wash it with sugar and Xifeng wine to give it a hint of the mellow aroma of old wine.

Sesame sauce, tofu milk and other spices can not be lacking, and finally coated with a layer of golden and translucent maltose, which can be considered pickled.

Up to two hours of roasting is not only a manual work, but also to accurately grasp the temperature of the charcoal fire and the frequency of its turning, the fire is small and the meat has a fishy taste, the sesame point cannot be baked, the fire is easy to bake paste, and the pork has a bitter taste.

Fortunately, the teacher Fu has long been familiar with the craftsmanship of roasting suckling pig, and the moisture and grease of the pork ensemble make a "squeaking" sound, and the skin becomes ruddy and slightly browned, and the aroma is strong.

The red and crispy suckling pork, slightly dipped in the sauce, has a slight sweetness in the mouth, and then the taste dissolves and the meat aroma fills the mouth.

It is no exaggeration to call it "the delicacy of the country" and "the treasure of the feast".

<h1 class="pgc-h-arrow-right" data-track="47" >2: Gourd chicken</h1>

In the Tang Dynasty, gourd chicken had the reputation of "the first taste in the world".

The selection of chicken is extremely exquisite, it must be about two pounds of "chicken", the use of "three tips" pretreatment to remove its toxins, and then immersed in special broth steaming, to preserve the fresh flavor of chicken.

The steamed chicken is succulent and tender, and the whole chicken is continuously poured with boiling oil to make the skin crispy and attractively golden.

The moment the teeth touch the puff pastry, it makes a "clicking" sound, and the tight and full chicken immediately collides with the tip of the tongue, and the mouth is full of fresh flavors that have come through thousands of years.

Sip a little wine and don't overdo it!

<h1 class="pgc-h-arrow-right" data-track="58" > chicken rice sea cucumber</h1>

Chicken rice sea cucumber is actually Shaanxi cuisine?? Many people in Shaanxi are unaware of this.

Soak the dried pork ginseng in a mixture of abalone juice and water and simmer over low heat until the sea cucumber is soft and sticky.

After the sea cucumber is slightly cool, change the knife to cut into a block of about 6 cm, and steam it for about 10 minutes in the cage drawer;

The chicken meat boiled in the broth is full of umami, soft and delicious, and it is impossible to resist.

<h1 class="pgc-h-arrow-right" data-track="70" >3: vat of marinated pork</h1>

Many classic Shaanxi dishes are mostly salty, so good quality salt always plays an important role in Shaanxi cuisine.

The largest salt lake in Shaanxi, Yulin Dingbian GouChi, is rich in natural green salt.

The large grains and pure green salt are perfect for marinating pork, which is a traditional local delicacy.

Find a local homemade traditional food tank, immerse fresh pork and large green salt in the tank, stir well and let stand for two months.

After leaving the tank, stir-fry together with green and red peppers and sour cabbage, the meat is fragrant, salty and spicy, and the taste is delicious.

Put it on the Table at the New Year, and the rich flavor of the Northern Shaanxi New Year celebration will be there.

<h1 class="pgc-h-arrow-right" data-track="89" >4: Rock-eared turkey</h1>

Rock ear fungus grows on cliffs and cliffs, making it extremely difficult to pick, so it is a very valuable ingredient.

It often takes the effort of flying cornices to walk the wall to pick rock ears between the cliffs.

Known as "plant meat", rock ears were often eaten as tributes to the nobles in ancient times, and even used rock ears to offset the tradition of food taxes.

Shaped like a fungus, its taste is crisp and elegant, cooked with chicken and duck, it can absorb the essence of the soup, and the delicious taste of the entrance is excellent to participate in the bird's nest.

A bowl of rock ear chicken soup can quench thirst in summer and nourish and nourish face in winter.

<h1 class="pgc-h-arrow-right" data-track="105" >5: Milk soup pot fish</h1>

In the authentic Tang Dynasty Qujiang "Roast Tail Feast", the most indispensable is the dish of "Milk Stuffed Fish".

The so-called "milk", that is, chicken, duck, pork, pork bones and other ingredients slowly simmered milky white soup, and then add fish pieces to continue to cook until the meat is crisp, the fish soup is as mellow and rich as milk.

Another fierce character on the "Yakimi Feast" is also a good match for milk soup fish, with a very elegant name - Soup Bath Embroidery Pill.

Fresh fish, chicken and soaked sea cucumbers are whipped into a puree and then mixed with ham and fish maws to add flavor;

Squeeze into walnut-sized balls and cook them in a boiling clear soup.

The beaten fleshy fibers become firm and elastic under the action of high temperatures, and the umami taste of the soup gives it a fresh and soft taste.

At the moment of entrance, the spring breeze of the inscription poem of the Wild Goose Pagoda in front of the Desk of the Tang Dynasty Celebrity seemed to be in front of him.

<h1 class="pgc-h-arrow-right" data-track="121" >6: Sanqin package</h1>

Shaanxi's meat sandwich buns, cool skins, and ice peaks are jokingly called "Three Qin Packages".

Meat sandwich bun is Bai Ji steamed bun with bacon juice meat, if you want to eat a good meat sandwich bun, both are indispensable.

Semi-fermented noodles are the main ingredient of Bai Ji Bun, clear oil and dough until the dough is smooth and not sticky, and sit on the board for half an hour.

This is not enough, "steaming" is the real technical work.

One hand takes a rolling pin and pounds up and down, and the other hand takes advantage of the gap between beatings to quickly turn the dough;

Each master has his own rhythm of playing, and all he wants is to do it in one go.

Skilled masters have to play hundreds of buns a day, and often hear the "clicking" sound of the rolling pin colliding with the board in the kitchen, and the "clicking" sound of the dough falling on the board.

Between the interlaces of sound, a steamed bun with a neat shape and size is ready.

The beaten raw steamed bun embryo must first be burned on the tweezer until it is eight ripe, and then baked until it is slightly drummed.

After the best white yoshi bun is baked, it is as smooth and angular as a full moon, and the crispy sound can be heard with a light finger breaking the skin;

With a little effort to break open the inside, a hot gas came out, and the unique aroma of the grain was stimulated by the high temperature and reverberated in the nasal cavity.

The taste alone is also excellent, the inside is soft but not sticky, and the outside is crisp but not dry.

Shaanxi people eat steamed bread is "hot steamed cold meat", hot hot steamed buns, how do we say this bacon meat?

Take the fat and lean ribbed meat and cook it with the secret seasoning for half a day, until the fat in the meat is melted in the soup, and the lean meat is also fluffy just right;

Pork fiber sucks up the essence of the soup, spices give it a hint of woody wood, and the full and crystal clear pieces of meat dangle in the eating utensils, tempting people's most primitive and instinctive desires.

The master had already seen through the saliva in the eyes of the diners, and quickly smashed the amber special object and placed it between the soft snow-white mature embryos.

It would be a blessing to have the chance to take such a bite!

If meat sandwich bun is an indispensable staple of Lao Shaan's meal, then cool skin is a must-have snack in the hot afternoon.

Every year when the summer festival comes, cool skin trolleys appear in the streets and alleys.

The soft and delicious cool skin is held in a stainless steel tray, like a crystalline ice brick castle, which makes people feel cool and comfortable just looking at it.

A bowl of cold skin and a bottle of Ice Peak soda, the afternoon passed so comfortably.

<h1 class="pgc-h-arrow-right" data-track="165" >7: beef and mutton steamed buns</h1>

Meat sandwich buns are quick and easy to eat, and people often eat them while walking.

The tradition of "breaking steamed buns for two hours and cooking for five minutes" has made steamed steamed buns a social necessity for Shaanxi people.

Early in the morning, the steamed bun restaurant just opened, a group of old diners entered the door, others brewed tea house cafes, we bubble steamed buns.

The position of the empty bowl and the steamed bun has long been skilled, take both at hand, find a bench to sit down and start to break the steamed buns, by the way with the friends at the next table to chat, in less than half an hour This bun is absolutely not finished.

Almost broken, beckoning the guy to "Kerima Rub" (quickly) to take the bowl away.

The soup and steamed buns are fierce, but in five minutes, the fragrant steamed buns are already on the table.

The dry steamed bun is always too tired to panic, and it is time to let our side dishes appear.

Sugar garlic has always been the best companion for eating steamed bread, not two mouthfuls of garlic, always feel a little less flavorful.

The appearance is slightly yellowish like jade, the inside is crisp and refreshing, the sweetness and sourness are moderate, and the slag is immediately dissolved in the mouth.

Another accompaniment is the fresh pepper sauce, which is mixed with salt and wine and marinated for several weeks, and the spiciness is mild.

Take the chopsticks and pick a small knot and place it in the center of the bowl, pull the steamed buns around it to mix with it, and add a pinch of coriander, so that the bowl of steamed buns can have its soul.

<h1 class="pgc-h-arrow-right" data-track="190" >8:biangbiang noodles</h1>

"Shaanxi eight monsters, noodles like a belt", other noodles on the pound weigh two, biangbiang noodles have to ask you want to eat "how many"?

The first time I went to Xi'an to eat biangbiang noodles, the bowl brought to the table was bigger than the head, and there were only two noodles in it, but the portion was full.

The biangbiang surface is two or three inches wide, about 1 meter long, and about the same thickness as a coin.

It's too hard to break it with chopsticks, and the biangbiang is full of energy, and with a slight sip, the whole mouth can be stuffed.

Before eating, it is necessary to pour hot oil on it so that the dough is covered with a golden outer membrane;

The peppers turn from bright to dark red under the catalysis of high temperature, and you can smell the aroma lingering across the screen, which is the best time to eat noodles.

Burying his head in a bowl and sucking and eating, at this time he could only express his heart in a dialect of Lao Shaan.

"Beauty drops are very, beautiful drops are very"!

Find a vacant holiday, go to Xi'an, learn the old food to get up early to go to the restaurant, break the buns, and chat with the guests at the same table;

Order a "Three Qin Set Meal" at noon to experience the best bite of the locals;

In the evening, I made a noodle appointment with three or five friends, and after drinking and eating, I took a walk on the side of the old city wall, which was very comfortable.

Lao Shaan's dishes, like this land, have their own history and stories behind them, and they all contain the painstaking efforts and excellence of generations of people for food.

"Millennium Shaanxi Cuisine" unveils the earliest human food civilization in the ups and downs of 5,000 years of history for the audience, and also deeply implants the charm of Shaanxi cuisine in your and my hearts.

How can such a delicious Shaanxi dish not be loved?