Shaanxi cuisine

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Shaanxi cuisine
Traditional Chinese 陝西菜
Simplified Chinese 陕西菜
Qin cuisine
Chinese 秦菜

Shaanxi cuisine, or Qin cuisine, is derived from the native cooking styles of Shaanxi Province and parts of northwestern China.

Description[edit]

Shaanxi cuisine makes elaborate use of ordinary materials, and is best known for its pork and lamb/mutton dishes. The flavour is strong and the taste is heavy. There is an emphasis on savoury flavours such as salt, garlic, onion and vinegar; sugar is seldom used. The main cooking methods are steaming, frying and stir-frying.

Due to its geographical location between the provinces of Shanxi and Sichuan, the taste of Shaanxi cuisine include both sour and spicy, in addition to the salty taste.

In comparison to other Chinese cuisines, noodles are more widely used than rice, but in contrast to the noodles of Beijing cuisine, and to a certain degree, Shanxi cuisine, the noodles of Shaanxi cuisine are nearly always wider, thicker and longer.

The taste of "Shaanxi cuisine" can be quite spicy. However, this can be diluted by adding a little soy sauce to the cuisine. Furthermore, different types of meat can be included in "Shaanxi cuisine" such as duck, lamb, chicken or beef. Additionally, there are vegetarian options in which no meat is included, but rather more spices resulting in spicier dishes.

Regional styles[edit]

Shaanxi cuisine includes three regional styles:

  • Northern Shaanxi style is characterised by the wide use of steaming as the method of cooking. The most common meat is pork, although lamb and mutton are also popular.
  • Guanzhong style, which uses pork and lamb / mutton equally with heavy flavours and tastes.
  • Hanzhong style, similar to Sichuan cuisine, is characterised by its spicy taste.

Notable dishes[edit]

English Traditional Chinese Simplified Chinese Pinyin Image Notes
Biangbiang noodles Biáng (xingkai).svgBiáng (xingkai).svg Biáng (xingkai).svgBiáng (xingkai).svg biángbiáng miàn Biang Biang Mian.jpg
Crispy fried noodles 金線油塔 金线油塔 jīn xiàn yóu tǎ
Cured beef and lamb 臘牛羊肉 腊牛羊肉 là niú yáng ròu
Gourd head 葫蘆頭 葫芦头 húlú tóu Hulutou.jpeg A dish made from pig's large intestine. It is called "gourd head" because the pig's large intestine looks like the top of a gourd. It originated as street food during the Northern Song dynasty. Since then, the dish has evolved to include variations with meat fillings inside the pig's large intestine, as well as the inclusion of other ingredients.
Guokui 鍋盔 锅盔 guō kuī A kind of pancake made from flour. It is round in shape, about a foot long in diameter, an inch in thickness, and weighs about 2.5 kg. It is traditionally presented as a gift by a grandmother to her grandson when he turns one month old.
Hanzhong hot rice noodles 漢中熱米皮 汉中热米皮 Hànzhōng rè mǐ pí
Lamb paomo 羊肉泡饃 羊肉泡馍 yáng ròu pào mó Yangroupaomo2.jpg
Lamb soup 水盆羊肉 水盆羊肉 shuǐ pén yáng ròu
Mingsixi 明四喜 明四喜 míng sì xǐ As Shaanxi is located far away from the coast, seafood hardly features in Shaanxi cuisine. This dish, composed of ingredients such as abalone, sea cucumber, squid, Shaoxing wine and clear chicken broth, is served only at major banquets and festivals in Shaanxi.
Qishan saozi noodles 岐山臊子麵 岐山臊子面 Qíshān sàozǐ miàn
Rose mirror cake 玫瑰鏡糕 玫瑰镜糕 méiguī jìng gāo A type of pastry made from glutinous rice. It is round in shape and looks like a mirror.
Roujiamo 肉夾饃 肉夹馍 ròu jiā mó Roujiamo.jpg
Shaanxi style liangpi 陝西涼皮 陕西凉皮 Shǎnxī liángpí 汉中面皮.jpg
Spicy soup 胡辣湯 胡辣汤 hú là tāng A bowl of Hu la tang.jpg
Vermicelli in lamb's blood soup 粉湯羊血 粉汤羊血 fěn tāng yáng xué A soup composed of ingredients such as congealed lamb's blood, paomo and other condiments. It is eaten with vermicelli and coriander.

[1]

References[edit]

  1. ^ Tudoujiang (土豆酱) (25 June 2015). "Shaanxi on the tip of your tongue (舌尖上的陕西)". Red Meal Net (红餐网) (in Chinese). Retrieved 26 June 2017.