Shaanxi on the tip of the tongue

Shaanxi cuisine, also known as Qin cuisine, is represented by Guanzhong cuisine, southern Shaanxi cuisine and northern Shaanxi cuisine. Although Shaanxi cuisine does not have the name of Shaanxi cuisine among the eight major cuisines, Qin cuisine is actually one of the oldest cuisines in China. Because of the relationship of the ancient "Silk Road", the flavor of Qinlong is mainly composed of yamen dishes of the Han nationality, merchant dishes, market dishes, folk dishes and halal dishes of ethnic minorities. The characteristics of the dishes are "three outstanding", one is the main ingredient: beef and mutton are the main ingredients, supplemented by mountain and game; the second is the main flavor: a dish has many condiments, but there is only one main flavor, sour. Spicy, bitter, sweet and salty are only in the early stage; the third is outstanding fragrance: in addition to using coriander as an ingredient, dried chili, vinegar and pepper are often used.



Powder soup sheep blood


It is refined by three steps of blood preparation, seasoning and steamed buns. Eat with vermicelli, parsley and other accessories. The sheep's blood is fresh and tender, the vermicelli smooth and soft, and the spicy fragrance is tangy. Best eaten in cold winter. And because most of the seasonings used are traditional Chinese medicines that warm the stomach and fragrant, it is especially favored by old customers with weak stomachs. To eat powder soup and sheep blood, you can ask for the soup to soak the cake and eat it, or you can break it into copper coin powder soup sheep blood powder soup the size of sheep blood, and give it to the master to soak it.

Spicy Meatball Soup


It can be said to be vegetable beef ball soup, or beef ball stew, but the difference from other places is that the soup needs to be thickened. The soup has round beef balls, cubed potatoes, lotus white, carrots, cauliflower, celery, etc. First make soup with beef and mutton bones, add beef balls, stew vegetables, and finally thicken it. Before eating, pour a spoonful of the red and bright chili oil carefully brewed by the store, and after eating it, you will feel numb on the tip of your tongue (prickly prickly ash), sweat slightly, and feel comfortable all over. There is another elegant name for the meatball paste spicy soup called Bazhen soup, which is naturally exaggerated, but this also shows that paste spicy soup has a lot of "content".

Beef and mutton


Although many places have preserved beef and mutton, in fact, as early as more than 2,000 years ago, Zhang Lu was called the King of Hanning, and he was defeated and went south to Bazhong. In six years, the Empress Dowager Cixi and Emperor Guangxu took refuge in Xi'an. The local officials in southern Shaanxi once paid tribute to the beef and mutton. After eating it, Cixi was full of praise. In the winter and twelfth lunar month, every household will marinate the meat in a vat with salt and spices such as pepper and star anise, and then smoke it slowly with fireworks.

Ming Si Xi


Because the northwest region is far from the seaside, seafood is very precious and rare, so this dish is one of the high-level banquet dishes of Qinlong flavor and is a traditional famous dish in Xi'an. The main ingredients are fresh abalone, water fish maw, water sea cucumber, Shaoxing wine, water squid, chicken clear soup, etc. The key to ensuring the quality of this dish is to hang the soup well. Boil the ham for five or six hours to become the main soup.

Gourd head