Shaanxi cuisine

Shaanxi cuisine is referred to as Shaanxi cuisine, also known as Qin cuisine, is one of China's regional cuisines, although Shaanxi cuisine is not one of the top ten cuisines in the country, but as a thousand-year-old capital, the location of a historical city, the dining style is self-contained, mostly based on pasta snacks, with strong local characteristics. The basic characteristics of Shaanxi cuisine that distinguish it from other cuisines are: first, it has both the original ecological materials of the Yellow River and the Yangtze River and the national famous products; second, it is good at cooking methods such as souring, boiling, steaming, stir-frying, stewing, etc.; third, it contains spicy, rich and refreshing taste, and the sour, spicy, fresh and fragrant are more prominent. The raw materials of Shaanxi cuisine, whether running, jumping, diving, flying, meat, organs, heads, tails, roots, stems, flowers, fruits, everything; pig and chicken serum are also purified into food; even chicken and fish intestines, which people regard as waste, can also be turned into treasures on the table.

Basic Information

Chinese name: 陕菜

Staple food: pasta

Other names: Shaanxi cuisine

Regional classification: Guanzhong cuisine, southern Shaanxi cuisine, northern Shaanxi cuisine

Category classification: court cuisine, government cuisine, merchant cuisine, temple cuisine

Demeanor: generous, atmospheric, vulgar, elegant

Overview of Shaanxi cuisine

Shaanxi cuisine includes not only elegant high-end dishes, but also ordinary medium and low-grade dishes, including a number of traditional dishes, antique dishes, innovative dishes, as well as many halal dishes, vegetarian dishes, medicinal dishes, as well as rich categories and unique flavor of pastry snacks. It was a representative dish of China in the Zhou, Qin, Han and Tang dynasties, and today it is a representative dish of Northwest China, and it is also one of the five major cuisine schools in China. The basic characteristics of Shaanxi cuisine that distinguish it from other cuisines are: first, it has both the original ecological materials of the Yellow River and the Yangtze River and the national famous products; second, it is good at cooking methods such as souring, boiling, steaming, stir-frying, stewing, etc.; third, it contains spicy, rich and refreshing taste, and the sour, spicy, fresh and fragrant are more prominent. After thousands of years of historical food culture accumulation, there are about 800 hot and cold dishes of Shaanxi cuisine, and about 1,000 varieties of noodles and snacks. Due to various reasons, the development of Shaanxi cuisine is relatively lagging behind in the competition with major cuisines, and the awareness of Shaanxi cuisine among consumers in the catering market is relatively low.

Materials

Qin cuisine has a wide range of materials, strict selection of materials, delicate knife skills, exquisite scoop skills, pay attention to fire skills, be good at using soup, long in the use of potato, pay attention to the primary color, the original shape, the original juice, the original taste, good at frying, stuffing, steaming, stewing, simmering, boiling, stewing, gorgeous and elegant style, with fresh fragrance, n cool, crispy and unique.

raw material

The raw materials of Shaanxi cuisine, whether running, jumping, diving, flying, meat, organs, heads, tails, roots, stems, flowers, fruits, everything; pig and chicken serum are also purified into food; even chicken and fish intestines, which people regard as waste, can also be turned into treasures on the table. However, the selection of materials is very strict, such as "gourd chicken", non-Sanyao Village "widow chicken" is not used; "milk soup pot fish", non-Yellow River live carp is not made.

Knife work

Shaanxi cuisine's knife skills can be called a must, you can cut meat with one hand, the meat slices are as thin as paper, you can cut the shredded meat on the silk cloth, and the silk cloth is not damaged, you can cut the pig's ears as thin as hair, you can use the "back and forth knife" to cut the shredded meat, and so on. The scoop work of Shaanxi cuisine is also unique, the "flying fire" stir-fry has been amazing, and the "flower beating four doors" that the dish is turned up and down in the scoop is even more dazzling. These stunts are all about getting the cooking to a specific effect, not the show. For example, if you do not use the technique of "flower beating four doors", it is difficult to achieve the quality of "Phnom Penh" and crisp and tender if you do not use the technique of "flower beating four doors".

style

The style of Shaanxi cuisine can be called gorgeous and colorful, with bright and dazzling "colorful chicken" and "colorful cloud loin", vivid "lotus pod fish maw" and "chrysanthemum dried scallops", "rock sugar swallow vegetables", "white blood and silver belly" with jade ice crystals, and so on.

keynote

The base tone of Shaanxi cuisine is fresh and fragrant, and the texture is crisp, tender, refreshing, and crispy. Freshness is to highlight the original taste, original soup and original juice of raw materials, such as "simmered shredded squid" and "shredded dried pork in the south of the dried bong", or use high-grade soup ingredients to enhance freshness, such as "butterflyfish in clear sauce" and "clear soup and sea cucumber baggage base". Incense, for eternity. Or use boiling oil to pour directly on the spicy noodles, shredded green onions, garlic rice, shredded ginger, so that the oil, green onions, garlic, ginger four spices are mixed into one, such as "boiled belly pieces"; or put chili, pepper, raw green onions into the cold oil, simmer to heat up, so that its fragrance is dissolved into the oil as much as possible, make chili oil, pepper oil, scallion oil, and then used for cooking, such as "green onion yellow roasted sea cucumber"; or use a variety of spices and the main ingredient at the same time to steam or boil, so that the fragrance penetrates into the main ingredient, and then enter the hot oil to cook, then the fragrance is strong; or directly use fragrant flowers, such as "Han Gui Slippery Chicken Slices". Achieve fresh fragrance to show its taste, crisp and tender to show its freshness and freshness to increase nutrition. The "gourd chicken", known as the "first taste of Chang'an", is the most perfect representative.

Crafted with great care

It can be called a must for Qin Chef, these stunts are all to achieve a specific effect in cooking, not to put flowers on the shelf. For example, "Phnom Penh cabbage", the finished product is crisp and refreshing. The style of Qin cuisine can be called gorgeous and colorful, with bright and dazzling "colorful chicken" and "splendid Chinese turtle", vivid "lotus pod fish maw" and "chrysanthemum dried scallops", "rock sugar swallow vegetables" and "white blood and silver belly" with jade and ice crystals, and so on.

The base tone of Qin cuisine is fresh and fragrant, and the texture is crisp, refreshing, and crispy. Freshness is to highlight the original taste of raw materials, the original soup and original juice, such as "simmered squid shreds", "dry fire south shredded pork", or the use of high-grade soup materials to enhance freshness, such as "clear soup sea cucumber burden bottom", "steamed pearl grass carp". Fragrant, in order to be eternal, or use boiling oil to pour directly on the chili noodles, green onions, ginger shreds, garlic rice, so that the oil, green onions, ginger, garlic four spices are mixed into one, such as "boiled belly pieces"; Or use a variety of spices and main ingredients at the same time to steam or boil, so that the fragrance penetrates into the main ingredient, and then add hot oil to cook, the fragrance is particularly strong; or directly use fragrant flowers, such as "Han Gui Xi Chicken Slices". Achieve fresh fragrance and show its taste, crisp and tender to show its freshness, refreshing, and increase nutrition, known as "Chinese ancient food, Chang'an first taste" of "gourd chicken" is the most perfect representative.

The taste is pure

In terms of seasoning, Qin cuisine is unpretentious, attaching importance to the inner taste and aroma, followed by color and shape. One of the characteristics is that the main flavor is prominent and the taste is pure. Although there are many condiments used in a dish, the main flavor of each dish is only one, sour, spicy, bitter, sweet, and salty only one flavor, and other flavors (including various compound flavors) are subordinate. Another characteristic of Qin cuisine is its outstanding aroma. Compared with the four major cuisines, in addition to using coriander as an ingredient, Qin cuisine also uses chili, vinegar, garlic and Sichuan pepper, etc., and the purpose of choosing these seasonings is not simply for spicy, sour and numb, but mainly for its fragrance. Like chili peppers, brother cuisines mostly use spicy soy sauce, pickled chili peppers, spicy bean paste, etc., while Qin cuisine mostly uses dried chili peppers. Dried chili pepper is a kind of spicy, spicy but not strong, vinegar is cooked in oil, the sour taste is weakened, the vinegar aroma increases, Sichuan pepper is cooked in oil, the numbness is weakened, the pepper fragrance is increased, garlic is cooked in oil, the spicy taste is weakened, and the garlic fragrance is enhanced. Take "stir-fried kidney flower" as an example, after the oil is hot, as soon as the garlic slices are put into the pot, the fragrance immediately emittes, and then cooked with vinegar, the kidneys are tender and fragrant, and a unique flavor of fragrant and tender. Another example is the same "sauce fried chicken", the brother cuisine is to put the small ingredients first, then the sauce, and then the chicken, and the Qin cuisine is the sauce first, so that the noodle sauce exudes the flavor of the sauce, and then the small ingredients and the chicken, so the fragrance is particularly prominent.

Cultivating Qin cuisine

Shaanxi Province is located in the middle reaches of the Yellow River, is the cultural cradle of the Chinese nation, and is also an important birthplace of Chinese cooking technology. As a reflection of culture, the cuisine has also gone down in history for its long history and long history. For example, the pot stove and millet unearthed from the Banpo site in the eastern suburbs of Xi'an (now the Banpo Museum) show that the ancestors who lived here more than 6,000 years ago not only got rid of the state of "Ru Mao drinking blood", but also initially mastered the cooking technology.

"Qinzhong has been an imperial state since ancient times". Shaanxi was the capital of 13 dynasties, including the Zhou, Qin, Han, Sui and Tang, which lasted for more than 1,000 years. Due to the political, economic and cultural favorable conditions at that time, Qin cuisine was able to absorb the essence of cuisine from all over the world, incorporate the flavors of various ethnic cuisines, and excavate and inherit the skills of court dishes of previous dynasties.

The formation and development of Qin cuisine is closely related to the climate, products and history of Shaanxi. Shaanxi is located in the middle reaches of the Yellow River, divided into 3 natural regions by Beishan and Qinling, across 3 climatic zones: the north is the Loess Plateau of northern Shaanxi, which is a temperate climate, with less rainfall, rich in poultry and livestock, especially red dates, licorice, apples are the most prestigious; The Guanzhong Plain in the central part of the province is called "Qinchuan for 800 miles", it is a warm temperate zone, the climate is mild, the rainfall is moderate, the irrigation is convenient, the agriculture is developed, the products are abundant, the famous Qinchuan cattle, Guanzhong donkeys, Weihe fish, Yellow River carp, onions, ginger, garlic, and peppers have large yields and good quality. These rich and colorful products have laid a solid material foundation for Qin cuisine.

Development journey

According to the records of "Zhou Li", "Book of Rites" and "Book of Songs", as early as 3,000 years ago, the "Eight Treasures of the Western Zhou Dynasty" (i.e., Chun Boil, Chun Mu, Cannon Dolphin, Cannon, Pound Zhen, Boil, Stain, etc.) has formed a wide range of materials, strict selection of materials, pay attention to knife skills, pay attention to fire skills, use oil, salt, sauce, vinegar, plum, ginger, cinnamon, green onions, mustard, knotweed, honey, dogwood, caramel and other seasonings, roasting, frying, frying, stewing, boiling, stuffing, pickling, pickling, pickling, wax and other cooking techniques, fresh, fragrant, sour, spicy, salty, sweet and other flavor characteristics. The strict organization and scientific division of labor of culinary institutions, food hygiene, food and medicine homology, feast formulas, food etiquette, etc., have all had a wide and far-reaching impact on later generations. This is the first peak of the development of Qin cuisine.

During the Qin and Han dynasties, Qin cuisine developed to the second peak. Lü's Spring and Autumn Season, edited by Lü Buwei, the prime minister of the Qin Dynasty, comprehensively summarized the culinary achievements of the pre-Qin period, and made a systematic and scientific exposition on cooking from material selection, processing, seasoning, and heat, etc., and has been guiding the practice of Chinese cooking, many of which are still correct until now. By the time of the two Han Dynasty, the food industry was already "confusing and overlapping, and the case was full of burns" ("Salt and Iron Treatise: Insufficient Dispersion"), and the introduction of "Hu food", the division of labor between the red and white cases ("Hanshu Baiguan Gongqing Table"), the introduction of courgette, watermelon, carrot, bean, shallot, pepper, spinach, walnut, etc. were also successfully planted in Guanzhong first, further enriching the dietary raw materials.

During the Sui and Tang dynasties, Qin cuisine developed to the third peak. At that time, Chang'an, the western capital city, had developed into one of the largest cities in the world, not only were there many teahouses and wine shops, but also the scale of operation was very large, so that "three or five hundred people's food" could be "established" "National History Supplement". The cooking raw materials are already "Eight Treasures of Water and Land" (Bai Juyi's "Light Fat"), and there are countless delicacies, and only Wei Juyuan's "Roasted Tail Banquet" has 58 famous dishes and desserts. "The peak of the purple camel comes out of the emerald cauldron, and the crystal plate is lined with plain scales", as well as the depiction of "rhino tendon" Du Fu's "Beauty Walk", etc., reflect that the tableware at that time was very exquisite. It also pioneered the cold spell of the color and color, which can use raw materials such as marinated meat, stewed meat, shredded meat, dried meat, minced meat, pickled melon, and vegetables to spell out a beautiful "Rim Sichuan sample". There are cold foods such as "locust leaf cold tao". At this time, the theory of dietary therapy was more systematic, and the main works included the famous doctor Sun Simiao's "Qianjin Food Treatment", Sanyuan County Wei Chen Zangqi's "Materia Medica", and Tongzhou Thorn Shi Mengxu's "Dietary Therapy Materia Medica" and so on.

After the late Tang Dynasty, due to the frequent wars in the north, the political and economic center of the country gradually moved southward, and the Yuan, Ming and Qing dynasties all built their capitals in Beijing, and the political status of Shaanxi and Xi'an was not as good as in the past. But as an important town, the gentry and wealth are still gathered here. In these long years, Qin cuisine has also developed slowly. Until the 30s of the last century, Xi'an and other places became more important, the economy and culture have been further developed, and the catering industry has become more prosperous.

During the Anti-Japanese War, Qin cuisine developed to the fourth peak. Beijing, Tianjin, Shandong, Henan, Jin, Sichuan, Hunan, Guangdong, Hubei, Huaiyang, Suxi and Western restaurants have entered Xi'an, Xianyang, Baoji, Hanzhong and other places. Especially in Xi'an, there are more than 100 large and medium-sized restaurants alone, so that Qin cuisine can be injected with fresh blood. In terms of technique, in addition to inheriting and carrying forward the Zhou, Qin, Han and Tang dynasties, frying, exploding, stewing, simmering, stuffing, burning, roasting, roasting, stewing, steaming, boiling, etc., it has also absorbed the grilling, shabu-shabu, fire, frying, etc., and gradually formed a unique style with comprehensive technology, rich texture, diverse flavor types and wide adaptability.

The smell is strong

Qin cuisine is also related to many historical events, people, allusions, legends, and even ancient philosophies, and has become a witness to history. For example, "Eight Treasures Stir-fried in Fine Sand" and "Zhou Bashi Cremation Shang Xuan Wang"; Family Portrait" and Qin Shi Huang's "Book Burning and Pit Confucianism";" "Shangzhi Meat" is related to Shangshan Sihao, "Wolfberry Stewed White Fungus" is related to Zhang Liang and Fang Xuanling, "Phoenix Swallowing Wings" is related to Zhou Bo and Chen Ping Zhulu, "Chrysanthemum Pot" and "Stir-fried Waist Flower" is related to Wu Zetian, "Double Crispy" is related to Cool Officials Lai Junchen and Zhou Xing, "Three Skins" is related to Wang Xu and other three imperial histories of the Middle Tang Dynasty, "Guifei Chicken Wings" is related to Yang Guifei, "Chrysanthemum Dried Scallops" is related to the Double Ninth Festival, and "Eight Seals of Fish Maw" is related to the I Ching Bagua.

Each has its own merits

Qin cuisine is composed of folk cuisine, market cuisine, palace official cuisine, ethnic cuisine, and temple cuisine, and is divided into three local flavors: Guanzhong, northern Shaanxi, and southern Shaanxi. The flavors of the three regions have their own characteristics and strengths.

The flavor of Guanzhong is centered on Xi'an, including Sanyuan, Dali, Xianyang, Tongchuan, Baoji, and other Guanzhong dishes, which are typical representatives of Qin cuisine. Famous restaurants that operate authentic Qin cuisine include Xi'an Restaurant, Xi'an People's Building, People's Kitchen, Taolichun Restaurant, Qingyazhai Restaurant, Tongshengxiang Restaurant, Jiefang Road Dumpling Restaurant, Chunfa Restaurant, Xi'an Roast Duck Restaurant, Defa Chang Hotel, Laosunjia Restaurant, etc. The main representative dishes are "gourd chicken", "chicken rice and sea cucumber", "warm mixed kidney silk", "peach kernel mushroom double crispy", "milk soup pot fish", "stuffed money cabbage", "lotus pod chicken", "roasted large intestine", "bonsai three skin silk", "roast lamb leg", "red oil flower tripe", "roasted whole sheep", "red roast lotus seeds", "fish and sheep roast fresh", "369 pieces of skin roast duck" and so on. Mihara Myeongtokutei is a famous restaurant with a long history, and the main representative dishes are: "Elbow with a handle", "water millstone", "promotion chart", "mz. 轱辘" and so on.

Northern Shaanxi flavor is a dish that includes Yulin, Yan'an, and Suide. The main representative dishes are "hand-grasped mutton", "mutton frozen tofu", "red stewed dog meat", "Tai Chi fishing line", "stuffed stewed vegetables" and so on.

Southern Shaanxi flavor is a dish that includes Hanzhong, Shangluo, and Ankang. The main representative dishes are "white blood sea cucumber", "Hanjiang eight treasure turtle", "Qinba Sizhen chicken", "roasted fish and plum", "Shangzhi meat", "alfalfa meat potstickers", "weedy loin silk" and so on.

Inherit innovation

Lineage:

The first generation of Li Qinxi (Songshan) Zhang Faheng in modern times

(70s of the 19th century to 30s of the 20th century)

The second generation of modern Cao Bingjun and Jin Xuanmin (with Li Qinxi to learn art)

(30s to 80s of the 20th century) Zhang Shengcai (studied art with Zhang Faheng in the early years of the Republic of China)

The third generation of Zhai Yaomin in modern times (is Cao Bingjun's eldest disciple)

(70s of the 20th century to the present) Zheng Xinmin (is Zhang Shengcai's personal disciple, and has worshiped Jin Xuanmin and Zhai Yaomin as teachers)

38 (present) Guo Guoqiang, Liu Jun and others of the fourth generation of modern times (Zheng Xinmin's apprentices)

Innovation and development:

Since the reform and opening up, Shaanxi Qin cuisine with ancient historical traditions has developed rapidly, with many talents, celebrity chefs, delicacies, and famous dishes. There have been many outstanding culinary cultural figures, Chinese culinary masters, and famous teachers, who have made good achievements for the inheritance and development of Qin cuisine.

List of dishes

Stir-fried dish(108)

Chicken and shark fin, fish balls in clear soup, braised chicken nuggets, stir-fried pork slices with lotus vegetables

Clear soup Guanyan, stewed soft-shelled turtle with ginseng, canned chicken, stir-fried shredded pork with garlic

Chicken and sea cucumber, steamed soft-shelled turtle, stir-fried duck slices with ginger sprouts, shredded ginger sprouts

Braised sea cucumber with green onions, stir-fried eel, duck slices with mushrooms, lotus leaf loin

Bear yellow fish maw, konjac eel silk, stewed pigeon, warm and mixed loin

Hot and sour fish lips, yellow stewed eel, phoenix pigeon eggs, milk soup belly pieces

Simmered squid shreds, eel and soup, eight treasure pork spicy seeds, double crispy

Three silk squid rolls, sesame prawns, boiled belly pieces, stir-fried belly kernels

Sweet and sour squid rolls, shrimp in tomato sauce, mustard elbow, raw meatballs

Hot and sour shredded squid, old beans and shrimps, elbows, winter melon pork rib soup

Sweet and sour carp, fried shrimp, rock sugar elbow, braised pork ribs

Milk soup pot fish, gourd chicken, Shangzhi meat, mustard and shredded pork soup

Hibiscus fish fillet, Yiyuan chicken, jar meat, roast pork three fresh

Chrysanthemum whole fish, sesame chicken, tamales, family portrait

Steamed grass carp, gastrodia black chicken, tartle meat, sweet and sour meatballs

Braised silver carp head, chicken slices, small crispy pork, stir-fried kidney flower

Crucian carp, braised chestnut chicken, steamed mutton, Phnom Penh cabbage

Shredded bean sprouts and chicken, steamed mutton, a pin of yam, and money cabbage

Roasted lamb's eye, stir-fried eight treasures with fine sand, braised eggplant, astragalus mutton

Lotus vegetable cake, vinegared shredded potatoes, fried lamb with green onions, stuffed lotus root with black rice

Vinegared lotus white, braised lamb offal, shrimp roasted water chestnut white, vinegared silver buds

Fried sesame mutton, stewed white fungus with wolfberry, sweet and sour lamb meatballs, mushroom roasted rape

Spicy garlic and lamb's blood, braised gluten soak, yellow stewed beef, mash stewed ginkgo

Braised oxtail, fried toon fish, beef tongue in tomato sauce, gourd in M sauce

Casserole beef tendon, chestnut cabbage, hot and sour belly soup, spicy roasted tofu

Beef stew with radish, roasted tofu with spinach, beef soup with wolfberry and dried celery

Slippery beef tenderloin, dried leeks, golden jujube balls, hot and sour beef shutters

Cold Meat & Cold Dishes(70)

Sweet and sour pork ribs, chicken fire with stinging skin, green pepper with silver sprouts, cured beef and mutton

Beef with tangerine peel, three silk mixed kelp, cold salad with plum beans, brine duck gizzard

Mustard belly shreds, golden powder, sesame sauce and cold skin, sugar dipping kernels

Ginger chicken nuggets, egg tofu, crispy cucumber, sour and hot cucumber

Fried prawns, toon tofu mixed with spicy cucumber skin, five-spiced aromatherapy chicken

Five-spice fish, shrimp skin zucchini, lettuce tip in sesame sauce, five-spiced fish

Rose phoenix feet, toon yuba, sweet and sour water chestnut, crystal frozen meat

Mustard duck paw, sweet and sour gluten, submerged lotus white, salted prawns

Cold shredded rabbit, assorted grilled bran, chicken with tangerine peel, colorful spinach

Braised pork liver, garlic and eggplant, brine peanuts, braised fragrant ru

Pork loin in sauce, celery mixed with peach kernels, red oil mung bean sprouts, braised winter bamboo shoots in oil

Three shredded skins, ginger beans, coriander mixed with shredded radish, white chopped chicken

Hot and sour cabbage, crispy crucian carp, spinach floss, golden hook melon strips

Ruyi preserved eggs, agar mixed with shredded chicken, lotus vegetables, five willow phoenix shoots

Sugar-dipped peanuts, sea rice, celery, shredded mushrooms, pepper mixed with bitter gourd

Boiled silver sprouts, boiled rabbit sprouts, braised rabbit meat, air-dried rabbit meat

Sweet and sour water chestnut mixed with white fungus, garlic mixed with chili pepper, chrysanthemum peach kernel

Ginger asparagus braised in oil

Pastry & Snacks(79)

Beef and mutton soaked buns, spring rolls with shepherd's cabbage, soft buns, Zhidan hand-grabbed mutton

Boiled red meat buns, three fresh roasted wheat, bean paste buns, stuffed with fragrant

Gourd head soaked bun, golden thread oil tower mutton bun, Shangzhou artichoke glutinous cake

Sanyuan eel boiled buns, yellow cinnamon persimmon cakes, soup dumplings, and Ankang wowo noodles

Big meat in the water basin, persimmon noodle pot helmet, fried buns, Yangxian jujube cake buns

Small pot mutton, honey cold rice dumplings, three fresh dumplings, Hanzhong vegetable tofu

Steamed pork with cured sauce, minced jujube meat paste, mutton dumplings, and slightly yang canned tea

Buckwheat noodles, red dates, Zhen cake, shepherd's cabbage dumplings, Ningqiang walnut baked cake

Lantian tartary buckwheat dumplings, tofu brain, walnut dumplings, Tongchuan flower vegetarian buns

Mutton dumplings, fried cold noodles, fennel dumplings, Qishan noodles

Qinchuan stewed hemato, mille-feuille shortbread, four seasons steamed dumplings, Dongfu noodles

Lamb meatballs and spicy soup, persimmon batter, shrimp steamed dumplings, Xifu slurry water surface

Osmanthus mash, Hanyin fried rice dumplings, knife-cut noodles

Rice noodles and cold skin, steamed elm money, Hanzhong thin-skin dumplings, sesame sauce mixed noodles

Pimple oil tea, ginger shredded soup, Baoji tea crisp, poached egg noodles

Sheep blood in powder soup, red oil cake, Fengxiang bean curd, peach bone noodle soup

Big meat pot stickers, Jiangmi oil cake, Ganzhou pot helmet, three fresh fried noodles

Stone buns, glutinous rice, sesame balls, Fuxian chicken blood noodles, spinach cold noodles

Salty and sweet twist flowers Northern Shaanxi money money rice Yulin fried soybean milk Chang'an Zhenzi noodles

Tomato egg noodles