I heard that people who pay attention to the "black cat's kitchen" will not be fat no matter how to eat!
To Xi'an to play, the first punch must be meat sandwich steamed bun and sesame sauce cold skin, cool skin and hot cold skin, meat sandwich steamed These two days shared a lot of Xi'an food strategy and experience, Xi'an local friends invited us to some local Shaanxi restaurants to taste a number of intangible Shaanxi cuisine, this trip to Xi'an food trip, harvested a lot. Today we will talk about Shaanxi cuisine.
Although Shaanxi cuisine is not listed as one of the eight major cuisines in China, as the ancient capital of the millennium and the location of the historical city, the dining style of Shaanxi cuisine is self-contained. Most of the cooking of Shaanxi cuisine is reflected in the techniques of "boiling" and "汆", such as the classic copper pot home-cooked hot pot, gourd chicken, fried lamb with green onions, etc., which are well-known local dishes in Shaanxi.
Like other northern restaurants, cold mixed vegetables is one of the protagonists of Shaanxi cuisine, this dish [chopped pepper mixed with black tofu] tastes very good, using Hainan's yellow lantern pepper, coupled with the store's own mixed juice, black tofu flavor is particularly strong, I especially like to eat the old tofu in the north, although the taste is not as delicate as the southern tofu or lactone tofu, but the tofu taste is heavy, the taste is as good.
[Cold mix four small pieces], garlic moss, peanut rice, cold mix chicken gizzard and sauce pepper, a southern friend who accompanied her, ate such raw garlic moss for the first time, because in her impression, garlic moss is mostly used to fry and eat, raw eating is the same as garlic, feeling a little spicy. Sauce pepper taste very good, the method is a bit similar to the tiger skin pepper, but also to first pass the oil, after cooling, add aged vinegar and other seasoning pickling, this kind of pickle, pickling time does not take too long, as a pre-dinner appetizer, there are meat and vegetarian, choose more, really good.
[Colorful silver silk soup], if you have tasted hangzhou ben bang cuisine friends, such a soup method should be very familiar, white like hair fine tofu shreds, as well as egg shreds, carrot shreds, hair vegetables, green as if it is green onion, smooth entrance. Fellow travelers praised such a large soup, after all, southerners like to drink soup, and this soup taste is very light, nutritious, to make into tofu such a filament, the chef's knife skills are also particularly elaborate.
Xi'an signature dish [gourd chicken], come to Xi'an's restaurant, this home-cooked dish must not be missed, the practice of gourd chicken is also very exquisite, the whole chicken is added to the secret ingredient package, first through the broth boiling, and then put into the steamer, high temperature steaming, and finally put into the oil pot fried, crispy meat tender and flavorful, can be dipped in side dishes of chili noodles, but also has a different taste. As a signature dish, the heat of the gourd chicken and the taste of the brine are the key, it is best to go to the long-established Xi'an restaurant to taste it.
【Lotus root stir-fried meat shreds】, I thought that most of the lotus roots are produced in Hubei and the south, but I did not expect that there are many places in the northern region that are rich in lotus roots, dried peppers are fried, retaining the crispness and tenderness of lotus roots, the taste of home cooking, very appetizing to southerners.
There is also a plate of [spicy fried gourd head], at first we were very curious about the word "gourd head", after the finished dish was served, we found that the original "gourd head" mentioned in the Xi'an population turned out to be what we called pig intestine. Friends joked that if you change your name, do you really think I don't know you?
The way to eat gourd head is actually more often in eating bubble steamed buns, and Xi'an's gourd head steamed buns are also an authentic dish, but unfortunately, there is no chance to taste it when leaving.
[Copper pot assorted hot pot], for the copper pot hot pot, I am fond of it, when I was a child in the New Year, my mother used such a copper pot, the fire was made to burn carbon, the copper pot conducted heat quickly, and the hot pot taste of the charcoal fire was always irreplaceable by the hot pot like the induction cooker. In the northwest region, the ingredients of the assorted hot pot are mostly balls, vermicelli, black fungus, golden needle vegetables and other vegetables, don't look at the small portion, the hot pot material is particularly sufficient, 3-4 people are also very real.
Finally, we also ordered "Money Oil Tower", which is a staple food, served with garlic sauce and spicy oil dipping sauce, made of flour and lard puff pastry, the method is very similar to Chinese pastries, but it is a staple food, and it is somewhat similar to noodles, made of layers of filaments, steamed in a steamer basket.
Come to Xi'an, try Shaanxi cuisine home cooking, cost-effective, there are many tastes, but also in line with the appetite of southerners, not too greasy, if you are not accustomed to eating a variety of pasta noodles, then Xi'an's Shaanxi restaurant is still worth a taste!
Black cat's kitchen, original author of the food column, original graphics, pirated pictures must be investigated! Share with you the details of daily home cooking and three meals a day, live seriously, and eat well!