Author: Tao Yuhe (Xi'an)
Shaanxi cuisine includes local flavors such as Shaanxi, Gansu, Ningxia, Qinghai, and Xinjiang, which is the abbreviation of the northwest flavor, and Shaanxi cuisine and Gansu cuisine are representative.
The Shaanxi Cuisine Museum is located in Xi'an Restaurant. Xi'an Restaurant is located in the middle of East Street, Xi'an City, Shaanxi Province, and was built in 1929. In 1958, it was moved from Sandao Lane, West Street, Xi'an City to the current location of East Street.
Xi'an Restaurant is an international famous restaurant, a time-honored brand in China, the first batch of intangible cultural heritage in Shaanxi Province and Xi'an City, known as "Shaanxi Authentic Cuisine" and "Shaanxi Flavor Daquan" famous all over the world, and has now become a comprehensive hotel integrating catering, accommodation, entertainment, business, shopping, tourism and food industry.
Shaanxi cuisine is one of the traditional local cuisines of China, and belongs to Shaanxi cuisine, one of the eight major cuisines in China. Shaanxi cuisine is characterized by pasta-based, seasoned with sour, spicy, salty and sweet, and is known for its unique cooking skills. The representative dishes of Shaanxi cuisine include meat buns, cold skins, mutton steamed buns, gourd heads, oily noodles and so on.
At the invitation of a friend, I came to Xi'an Restaurant for dinner, and by the way, I visited this museum......
The history of Shaanxi cuisine can be traced back to the ancient Qin and Han dynasties.
Roasting and stewing are the representative cooking methods of Shaanxi cuisine.
Sourness is one of the representative seasonings of Shaanxi cuisine.
The top ten famous dishes in Shaanxi were selected at the 26th China Chef's Festival in 2016, and the top ten dishes such as gourd chicken, known as the first taste of Chang'an, were selected.
Known as the first taste of gourd chicken in Chang'an, rich in nutritional value of roasted three fresh, created in the Han Liubang period of Ziyang steamed pot, Weinan Dali local characteristics of traditional dishes with elbows, the use of "boiling" such a unique cooking method made of sea cucumber stewed hooves, sweet and soft glutinous, melt-in-the-mouth bad meat, from the Tang Dynasty sheepskin filaments evolved from the warm mixed waist silk, symbolizing the prosperity of business, rich resources of stuffed money cabbage, squid tendons, mellow taste of simmered squid shreds, The meat soup is delicious, and the milk soup pot fish with a history of thousands of years has been rated as one of the top ten famous dishes in Shaanxi.
The author, Tao Yuhe, a native of Xi'an, joined the work in 1970, enlisted in the army in 1973, and worked in the municipal public security department until his retirement after being discharged from the army.
Editor: Li Xunxiu/Fu Baijie "Qingyanwei Literature" Editorial Department