Let's talk about Xi'an cuisine
Text/Su Yuhai
I have not once mentioned in the article I wrote that there should be Xi'an cuisine, and Li Gang, a professor at Northwest University who studies Shaanxi shang culture and Shaanxi culture, has also exchanged views, he believes that Xi'an cuisine is established both theoretically and practically, and in the past, it has also publicly evaluated the top ten famous dishes in Xi'an, namely gourd chicken, goji berry stewed silver ear fungus, chicken rice sea cucumber, mushroom kernel double crisp, milk soup pot fish, stuffed money hair vegetables, three skin silk, crystal lotus vegetable cake, simmered squid silk, warm mix waist silk. Seven of these ten dishes are related to Tang, so they can also be called the top ten famous dishes of Chang'an.
Gourd chicken
But what is shocking is that I don't know when I didn't mention Xi'an cuisine, or there was no Xi'an cuisine to say, only Shaanxi cuisine.
Chicken rice sea cucumber
Goji berry stewed silver fungus
I thought that Xi'an cuisine should be restored as soon as possible, and vigorously advocate Xi'an cuisine, publicize Xi'an cuisine, make it the core dish of Shaanxi cuisine, mainstream cuisine, and make people realize that Liang'an cuisine is an important part of Shaanxi cuisine.
Warm mix waist silk
Simmer shredded squid
Some people may say, both Shaanxi cuisine, why mention Xi'an cuisine, I think it is two completely different concepts, Xi'an cuisine is both an important component of Shaanxi cuisine, but also its relative independence, such as Zhejiang cuisine and Hangzhou cuisine, Louwailou has always adhered to its own Hangzhou cuisine, but it also recognizes that it is part of Zhejiang cuisine.
Crystal lotus cake
Milk soup pot fish
In fact, we objectively divide Shaanxi cuisine into Southern Shaanxi cuisine, Guanzhong cuisine, and Northern Shaanxi cuisine, and Guanzhong cuisine is divided into Xifu cuisine and Dongfu cuisine, while Xi'an cuisine, which is bounded between Dongfu and Xifu, is ignored.
Stuff money hair dish
Three-skin silk
Xi'an cuisine, can also be called Chang'an cuisine, Chang'an to from the jiandu, since the founding of the city, Chang'an cuisine has always existed, Shaanxi cuisine in the history of the court cuisine, official cuisine are Xi'an cuisine, Li Qinxi in Xi'an Jianqu Jiangchun, but also the operation of Xi'an cuisine, official cuisine, Cao Bingjun, Jin Xuanmin and other generations of masters to operate is Xi'an cuisine, Xi'an restaurant, Datang Bo Xiangfu operated by most of the dishes can be called Xi'an cuisine, so I suggest restoring the name of Xi'an cuisine, but also recommend investing in the development of Xi'an hotel, Xi'an cuisine, Chang'an cuisine, Tang cuisine, Tang restaurant, Beijing, There are already many hotels in Shenzhen that play the Tang and Chang'an concepts, and the Tang Cuisine Chang'an Tavern in Beijing has opened on September 1. I'm sure it will be running well.
Xi'an hotels
Some people may say that playing Xi'an cuisine will not affect the revitalization of Shaanxi cuisine, and I am sure that not only will it not, but will promote the revitalization and development of Shaanxi cuisine. I elaborated on this point of view in the article "How to Revitalize Shaanxi Cuisine" written by the provincial government's "Contemporary Shaanxi", and many readers think that it is reasonable.
2021，9，8
Su Yuhai, whose ancestral home is Lantian, was born in 1950. He is currently a member of the Shaanxi Writers Association, a cultural consultant of the Shaanxi Culinary Association, a cultural consultant of the Shaanxi Baking Association and the director of the Baking Culture Professional Committee, the president of the Shaanxi Festival Culture Promotion Association, and the cultural consultant of the Xi'an Ancient and Modern Culture Research Institute.
In 1994, he began to study the food culture of Shaanxi, mainly studying the culture of Shaanxi cuisine, Qin cake culture, and Han and Tang dynasty food culture. He is the author of "Shaanxi Cuisine of Shaanxi People", "Qin People Qin Cake", "Taste of Han and Tang Dynasties" and other books, and after retirement, he founded "Qin Shang" magazine and served as the editor-in-chief.