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When it comes to Shaanxi cuisine, many outsiders who don’t know Shaanxi may look confused. Does Shaanxi also have cuisine? The answer is yes, Shaanxi cuisine, also known as Qin cuisine, is one of the regional dishes of China. Although it is not listed in the top ten cuisines of China, as the location of a thousand-year-old ancient capital and a famous historical city, it has its own dining style and strong local characteristics.
Top Ten Famous Dishes in Shaanxi
1.Gourd Chicken
Recommended: Xi’an Restaurant, Guo Du Zhujian Gourd Chicken, Laowan
Gourd chicken is a famous traditional dish of the Han people in Xi’an, Shaanxi, which began in the Tang Dynasty. The production of gourd chicken consists of three processes: boiling, steaming and frying. When making, first rinse it in clean water to remove blood stains. When cooking, tie the chicken with hemp wire to keep the chicken in shape. When the cold water in the pot boils, add the chicken, cook for half an hour, take it out, put it in a basin, and add Add broth, cooking wine, refined salt, soy sauce, green onion, ginger, star anise and cinnamon and steam thoroughly. When frying, heat the rapeseed oil to 80% heat and add the steamed whole chicken. Stir it with a spoon until the chicken is golden brown. Take it out with a slotted spoon, drain the oil, and then put it on a plate. Take a small frying pan with it when serving. Serve with butterfly pepper and salt. Golden-red in color, crispy skin and tender meat, fragrant and mellow in flavor, it will fall off the bone with chopsticks.
2. Cook three delicacies
Recommended: Chang’an Food Stalls, Chef’s Bistro
Shao Sanxian is a signature dish with Shaanxi characteristics and a home-cooked dish suitable for winter. The main raw materials are: meatballs, fish maw, roasted pork, green vegetables, mushrooms, etc. It is a combination of meat and vegetables. It is smooth and tender in the mouth and is suitable for all ages.
3. Ziyang Steamed Basin
Recommended: Lotus Catering, Xiangyue House, Countryside Fushen
Ziyang steamed pot is a famous Han snack that originated in Hanwang Town, Ziyang County, Shaanxi Province. Legend has it that it was created in the Liu Bang period of the Han Dynasty. It was first served as a gathering dish for steamboat workers on the Han River when they rested, and later developed into the finale of the New Year’s Eve reunion dinner. This dish is authentic, the soup is mellow and the meat is fragrant, and the color, aroma and taste are both good. Ziyang steamed pots are wasteful of materials, lengthy in time, complicated in procedures, and exquisite in workmanship. If they are slightly different, the taste will be great. They are beyond the reach of ordinary people. It deserves to be the most distinctive traditional Ziyang dish. .
4. Bring an elbow
Recommended: Meihua Restaurant, Fengya Pavilion, Yan Pang Barbecue Guanzhong Private Kitchen
Elbows with handles is a traditional Han dish with unique local characteristics of Dali, Shaanxi Province, and belongs to Qin cuisine. The dish made from the front legs of the pig is exquisitely made and steamed over a slow fire. It is maroon in color and shaped like a futon. It is fat but not greasy, thin but not woody, has a long chewing taste and has a unique flavor. It is said that in the Dali area of Shaanxi Province, a dinner cannot be considered complete without the dish “bringing elbows” during the holidays.
5. Sea cucumber hoof
Recommended: Datang Bo Xiang Mansion
“Sea cucumber and hoof” is a famous Shaanxi dish. The careful selection of ingredients and the use of Shaanxi’s unique “Yang” cooking method make it even more unique. It is a delicious winter food. The sea cucumber is soft and moist, the pig’s trotters are bright red and sticky, and the soup is thick and mellow, salty and delicious.
6. Bad meat
Recommended: Xi’an Taolichun Hotel, Datang Boxiang Mansion
Zao Rou is a traditional Shaanxi dish, also known as steamed pork belly and red date pork. It is steamed with pork belly, red dates, fermented glutinous rice, etc. Its appearance is as exquisite as crystal, its color is brownish red, it is oily and shiny, and its aroma is attractive. It tastes fat but not greasy, sweet and soft, melts in the mouth, rich in nutrients, and suitable for all ages.
7. Warm-mixed waist silk
Recommended: Xi’an Restaurant
Warm-mixed waist silk evolved from sheepskin filigree in the Tang Dynasty and is a famous Han snack in Xi’an, Shaanxi. It gets its name because it is made with pork kidneys and other accessories, seasonings, and warm mixing. It is one of the masterpieces of using low-grade ingredients to make high-end dishes. Due to the meticulous knife skills and elegant cooking methods, the dishes produced are crispy and tender, with the aroma of ginger, garlic and pepper complementing each other, and the taste is rich and refreshing.
8. Money-stuffed Nostoc
Recommended: Xi’an Restaurant
Money-stuffed Nostoc is a famous Han dish in Shaanxi Province, originating from the Tang Dynasty. According to legend, Wang Yuanbao, a merchant in Chang’an, Kyoto in the Tang Dynasty, loved serving vegetables and made it a must-have for every meal. Later, Wang Yuanbao became a rich man in Chang’an. In addition, Fa Cai has the same pronunciation as “facai”. In the old days, wealthy businessmen held banquets and often used this dish as the first course, symbolizing prosperous business and abundant wealth. Stuffed qianmencai is shaped like an ancient copper coin. It is soft and refreshing in the mouth and has a unique aroma. It has always been welcomed by people. When guests from home and abroad come here, they all ask to taste it. After tasting it, they all tut-tsk and praise it.
9. Braised shredded squid
Recommended: Sanyuan Lao Huang’s Family (Wenyi Road)
Braised shredded squid is one of the representative dishes of Shaanxi cuisine and one of the top ten famous dishes in Xi’an. Also called braised shredded squid, it was originally a famous Han-style dish in Sanyuan County, Shaanxi Province. It was created to commemorate Wen Chun, Minister of the Ministry of Industry during the Wanli period of the Ming Dynasty. It has a history of five or six hundred years. This dish later entered the ancient capital of Xi’an and became one of the masterpieces of San Qin cuisine, becoming famous both at home and abroad. This dish is from Xi’an cuisine and has a fresh and fragrant taste.