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Shaanxi Cuisine

http://www.chinese.cn 09:34, August 27, 2009 SeeChina

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Shaanxi cuisine
Shaanxi cuisine

Shaanxi cuisine is represented by Guanzhong, south Shaanxi and north Shaanxi cuisine styles. Shaanxi Province occupies an important position in the development history of Chinese culture. Its cooking techniques can be traced back to Yangshao Culture period. In the Han (206BC-220AD) and Tang (618-907) Dynasties, Shaanxi's cooking techniques reached a splendid period. Thanks to its unique position in Chinese history, Shaanxi chefs gathered all eating and cooking advantages from all over the country, and formed its own characteristics.

Local chefs of Shaanxi Province are good at using local materials to prepare delicious dishes, such as hump and hoof of camels, fat sheep from north Shaanxi, Qinchuan oxen, carps from the Yellow River, and black rice fromHanzhong. Through boiling, stewing, braising, frying and cooking, they produce a wide variety of dishes of different tastes.

Famous dishes include: bottle gourd chicken, mustard and upper part of a pork leg, white lotus in a limpid pond, scorpion and fish on bamboo plate,Guozifish in milky soup, Chrysanthemum pot, Han cinnamon chicken slices saute, chicken rice and sea cucumber, tomato juice and ox tongue, steamed mutton, etc.

1. Bottle gourd chicken

It is a famous traditional dish of Shaanxi Province, with golden red color, crisp skin, tender meat, strong smell and mellow taste.

2. White lotus in a limpid pond

This dish was created by Van Culinary Research Institute based on historical records. It features well selected ingredients, meticulous preparations, a crisp and tender and refreshing taste, just like a white lotus flower in a limpid pond, hence the name.

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