What are the characteristics of northern Shaanxi cuisine?

Shaanxi cuisine has both elegant and high-grade dishes and ordinary low-grade dishes; It includes not only many traditional dishes, antique dishes and innovative dishes, but also many pure dishes, vegetarian dishes, medicated diets, as well as noodles and snacks with rich categories and unique flavors. In the Zhou, Qin, Han and Tang Dynasties, it was the representative dish of China, and now it is the representative dish of northwest China, and it is also one of the five major flavor cuisines in China. The basic characteristics of Shaanxi cuisine are different from other cuisines: first, there are both original ecological materials and national famous products in the Yellow River and Yangtze River basins; Second, he is good at cooking methods such as boiling, steaming, frying and stewing; Third, it contains spicy, rich and refreshing taste, and the sour and spicy flavor is more prominent. After thousands of years of historical food culture accumulation, there are about 800 kinds of hot and cold dishes and about 1000 kinds of cakes and snacks in Shaanxi. Due to various reasons, the development of Shaanxi cuisine is relatively backward in the competition with major cuisines, and consumers' awareness of Shaanxi cuisine in the catering market is relatively low.

material

Qin cuisine has a wide range of materials, strict selection of materials, exquisite knife skills, exquisite ladle skills, exquisite fire skills, good use of soup materials, good use of sauce materials, pay attention to primary colors, prototypes, original juice and original flavor, and are good at frying, brewing, steaming, stewing, frying and stewing. Gorgeous and elegant style, fragrant and tender.

raw material

The raw materials of Shaanxi cuisine, whether running, jumping, diving or flying, are all made of meat, soil, head and tail, roots, stems, flowers and fruits. Also purify pig and chicken serum; Even chicken gizzards and fish intestines, which are regarded as wastes, can become treasures on the table. However, the selection of materials is extremely strict, such as "gourd chicken", which is not used in Sanyan Village. "Fish in a milk soup pot" is not a live carp of the Yellow River.

knife

Shaanxi cuisine is a must, cutting meat with one hand, and the meat slices are as thin as paper; Shredded pork can be cut on silk, which is intact; Pig ears can be cut as thin as hair; You can use the "front and back knives" to double cut the shredded pork, and so on. The gourd ladle worker of Shaanxi cuisine is also unique, and the cooking skill of "Fei Huo" has been amazing; The dishes tossed back and forth in the spoon are even more dazzling. These gimmicks are designed to make cooking achieve a specific effect, not to show off. For example, if the production of "Phnom Penh Cabbage" does not use the "four-door" technology, it will be difficult to achieve "Phnom Penh" and crisp quality.

style

The style of Shaanxi cuisine is colorful, including "colorful chicken meat" and "colorful cloud waist"; There are lifelike "lotus fish belly" and "chrysanthemum scallop"; There are also glittering and translucent dishes such as "rock sugar swallowing vegetables" and "white jade and silver belly".

Basic/main keyword

The tone of Shaanxi cuisine is fresh and fragrant, and the texture is crisp, tender, cool and crisp. Fresh is to highlight the original flavor, original soup and original juice of raw materials, such as "shredded squid in braised sauce" and "dried pork"; Or use high-grade soup materials to enhance the freshness, such as "clear sauce butterfly fish" and "clear soup sea cucumber wrapped at the bottom". Sweet, that makes sense. Or directly pour the boiled oil on spicy noodles, shredded onion, shredded garlic and shredded ginger, so that the oil, onion, garlic and ginger are mixed into a whole, such as "fried belly pieces"; Or put capsicum, Zanthoxylum bungeanum and raw onion in cold oil, and raise the temperature with slow fire to make their fragrance dissolve in the oil as much as possible to make capsicum oil, Zanthoxylum bungeanum oil and scallion oil, and then use them for cooking, such as "sea cucumber fried with scallion"; Or steam or cook a variety of spices with the main ingredients at the same time to make the fragrance penetrate into the main ingredients, and then fry them in hot oil to make them rich in fragrance; Or directly use fragrant flowers, such as "Han Guiliu Chicken Slices". It is fragrant and refreshing, crisp and fresh, and increases nutrition. The "Gourd Chicken", which is known as "Chang 'an's first taste", is one of the most perfect representatives.