World Library  
Flag as Inappropriate
Email this Article

Shaanxi cuisine

Article Id: WHEBN0005484772
Reproduction Date:

Title: Shaanxi cuisine  
Author: World Heritage Encyclopedia
Language: English
Subject: Guizhou cuisine, Chinese cuisine, Shaanxi, Shaanxi cuisine, Liangfen
Collection: Regional Cuisines of China, Shaanxi Cuisine
Publisher: World Heritage Encyclopedia

Shaanxi cuisine

Shaanxi cuisine (simplified Chinese: 陕西菜; traditional Chinese: 陝西菜; pinyin: Shǎnxī cài), or Qin cuisine (Chinese: 秦菜; pinyin: Qín cài), is derived from the native cooking styles of Shaanxi province and parts of northwestern China. 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. Cooking methods are mainly steaming, frying, and stir-frying. Due to its geographical location between the provinces of Shanxi and Sichuan, the taste of Shaanxi cuisine resulted in both sour and spicy, in addition to the salty taste. In comparison to other Chinese cuisines, noodles consisted of greater portion than rice, but in contrast to noodles of Beijing cuisine, and to a certain degree, Shanxi cuisine, the noodles of Shaanxi cuisine is nearly always wider, thicker, and longer.

The taste of "Shaanxi cuisine" can be quite spicy. However, this can be diluted if soy sauce would be added 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 for a hotter cuisine dish.

The 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.
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.