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Shaanxi Guanfu cuisine is the combined name of Shaanxi Yamen cuisine, official cuisine and court cuisine, and is the highest representative of Shaanxi cuisine, which has been the "national dish" and "state banquet" of the thirteen dynasties that built the capital Xi'an since ancient times. A sudden outbreak of new crown pneumonia has made the world's "gourmets" wait for food for a long time. With the easing of the epidemic, the catering industry in the ancient capital of Xi'an has opened up dine-in in an orderly manner, and the Xi'an Datang Boxiangfu Culture and Art Hotel, as the protection unit of the intangible cultural heritage of Shaanxi Province "Shaanxi Guanfu Cuisine Production Technique", has timely launched the "Shaanxi Guanfu Cuisine 6-person Micro Feast", selecting 3 cool, 3 hot and 2 snacks from the vast Menu of Shaanxi Guanfu cuisine, forming a set of delicious, healthy and reassuring "micro-banquets", so that you who love food can enjoy the "taste of the official palace and the way of health" with your closest and most trusted relatives and friends.
NO.1 Three-skin silk
This dish began in the Tang Dynasty Chang'an famous dish "Three Skin Silk", known as the ancient "anti-corruption and hatred dish", is one of the "top ten famous dishes in Xi'an" today.
According to legend, in the middle of the Tang Dynasty, the three people in the palace at that time, Wang Xu (nicknamed "Black Panther"), the Supervising Imperial Envoy Li Song (nicknamed "Red Mucuna Leopard"), and Li Quanjiao (nicknamed "White-fronted Leopard"), were corrupt and perverted the law and committed many evils. At that time, there was a cook in Chang'an West City, Li Songbo, whose brother was framed by the "three leopards" and died tragically, in order to vent his anger, he used black chicken skin, pork skin, jellyfish skin together to marinate and cook, cut into thin wires, and made into black, white and red cold dishes "peeling three leopard skins", and later renamed "three skin silk". Because of the delicious taste of the dishes, it also joined the people's hatred of the "three leopards", and gradually became a famous dish in Chang'an City.
【Flavor characteristics】Excellent wine, bright color, tough and crisp, fresh acid and sharp taste, unique flavor.
NO.2 Qin flavored beef
The main ingredient of beef is "Qinchuan Beef", the first of China's top five cattle, or the improved "Qinchuan Beef". The ingredients are lotus roots, which are made by cooking in oil. Not only is it delicious to eat "National Food Tianxiang", but it also makes the wine taste more delicious!
【Flavor characteristics】Oil is shiny and shiny, soft and rotten, rich in meat, loved by all ages.
NO.3 Cauliflower stem
Cauliflower stem, also known as cauliflower root. This dish breaks the traditional concept of heavy flowers and light stems in the past cooking, removes the flowers and leaves the stems, and stir-frys them with rapeseed oil, and the dish is yellow and bright, and the taste is crisp and tender.
【Flavor characteristics】Sour, spicy and crisp, nutritious taste, compound flavor is wonderful, the best vegetarian products in cold dishes, accompanied by wine dishes.
NO.4 Gourd chicken
The gourd chicken, which enjoys the reputation of the ancient capital "The First Taste of Chang'an", originated from the Tang Dynasty and has a history of more than 1,000 years, ranking first in the "Top Ten Famous Dishes of Xi'an" and one of the "Top Ten Classic Dishes of Shaanxi".
Legend has it that "gourd chicken" began in Wei Zhi's home cook during the Tang Xuanzong period. It is made by bundling the chicken, boiling it, steaming it later, and then frying it. The body shape is intact like a gourd, and the strange fragrance is seductive. Shake it up, the flesh and bones are separated, the skin is crisp and tender, and the flavor is rich.
【Flavor characteristics】Complete body shape, golden color, chopsticks touched the bone, mellow and rich, crispy skin and rotten flesh, long aftertaste.
NO.5 Xiangfu oil splash fish
This dish is the most perfect classic dish of traditional Shaanxi cuisine "boiled mix" and "oil splash" cooking techniques, "dish" and "noodles" combined, the main ingredients are tender meat, rich nutrition, less thorns, high meat yield, refreshing and delicious high-quality marine fish dragon fish; the ingredients are hand-rolled spinach noodles (or hand-rolled white noodles can also be), egg whites, green onions, ginger, garlic, pepper noodles, green vegetables, balsamic vinegar, Donggu yipin fresh, salt, cooking wine, etc., Shaanxi cuisine is extremely flavorful.
NO.6 Phnom Penh cabbage
Many people have learned about this traditional and classic dish of Shaanxi from "China on the Tip of the Tongue (Season 3)". As described in the voiceover of the program, it is wonderful and shocking: "Cooking vinegar is on fire, the fire is turning with the dish, the dish goes with the scoop, the front is pushed forward and backward, the left is turned right, the cabbage is turned in four directions, the east, west, south and north, the righteousness of the four wilds and eight wildernesses is contained in it." Flying fire stir-frying, flowers hit four doors, big opening and closing, the flame is magnificent, the cabbage is surrounded by flames dyed golden, the slight scorch locks the juice, the crisp and tender phnom penh cabbage, exudes the fragrance of time, a classic is reborn again. ”
【Flavor characteristics】Beautiful color, fresh, fragrant, sour, spicy, salty, crisp, tender, refreshing and delicious.
NO.7 Bubble oil cake
Bubble oil cake is as thin as cicada wings, light as white yarn, the entrance is dissipated, ingenious, bizarre, known as "magic in the kitchen", its ancestors, is the Tang Dynasty "Burning Tail Feast" food list recorded in the "see the wind and dissipation".
【Flavor characteristics】The color is milky white, the surface is foaming, like a light yarn cicada wing, the skin is crisp and sweet, the appearance is beautiful, the entrance is melted, and the teeth are scattered.
NO.8 Xiangfu noodles spicy
Noodle spicy seeds, also have steamed spicy paste, cooked spicy seeds and other names, is used to brew "rafters" of Shaanxi famous snacks, is the "kingdom of steamed steamed steamed buns" Shaanxi steamed steamed
【Flavor characteristics】Steamed bun with hemp, spicy, salty and garlic flavor, the flavor is unique.
Editor: Sijia Gao