Shaanxi cuisine

 ( Regional Cuisines Of China ) 

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

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Description Shaanxi cuisine makes elaborate use of ordinary ingredients and is characterized by its noodles, lamb/mutton dishes, and heavy use of strong and complex savory flavors such as salt, garlic, onion and vinegar. Sugar is rarely used. The main cooking methods are steaming, frying and stir-frying.

Due to its geographical location between the provinces of Shanxi and Sichuan, the flavors of Shaanxi cuisine include both sour and spicy of Szechuan cuisine flavors and the salty flavors of Shanxi. Shaanxi cuisine's primary flavor profile is "fragrant spicy"(香辣).

Shaanxi cuisine uses more noodles than other Chinese cuisines, but Shaanxi noodles are almost always thicker and longer than those of Beijing cuisine, and to a lesser degree, Shanxi cuisine, especially the Biangbiang ones.

Susanna Foo (2025). 9780618254354, Houghton Mifflin Harcourt. . ISBN 9780618254354

The taste of Shaanxi cuisine can be quite spicy. However, this can be diluted by adding soy sauce. Many different types of meat are used in Shaanxi cuisine such as duck, lamb, chicken, and beef. Additionally, there are spiced, vegetarian dishes where no meat is included, resulting in these dishes being considerably spicier.

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Regional styles Shaanxi cuisine includes three regional styles:

• Northern Shaanxi style is characterized by the wide use of steaming as the method of cooking. The most common meat is pork, although lamb and mutton are also popular. Beans and soups are also enjoyed by many.
  (2021). 9787103060773, Beijing Book Co. Inc.. . ISBN 9787103060773
• Guanzhong style, which uses pork and lamb / mutton equally with heavy meaty flavors and tastes.
• Hanzhong style, similar to Szechuan cuisine, is marked by spiciness.

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Dishes The following is a selected list of dishes in Shaanxi cuisine.

Notable for its name being written with one of the most complex characters used in modern Chinese.

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 Calabash. 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. Pictured with bottle of Ice Peak soda.

A kind of pancake made from flour. It is round in shape, about a foot long in diameter, an inch in thickness, and weighs roughly 2.5 kg. It is traditionally presented as a gift by a grandmother to her grandson when he turns one month old.

Bread is shredded into pieces and placed in a boiling beef or mutton broth before serving.

As Shaanxi is located far away from the coast, seafood is hardly featured in Shaanxi cuisine. This dish, composed of ingredients such as abalone, sea cucumber, squid, Shaohsing wine and clear chicken broth, is served only at major banquets and festivals in Shaanxi.

A type of pastry made from glutinous rice. It is round in shape and looks like a mirror.

Often called "Chinese hamburgers", this famous Shaanxi dish can now be found everywhere in China.

Cold wheat noodles with a chili and vinegar sauce.

A soup composed of ingredients such as congealed lamb's blood, paomo and other condiments. It is eaten with vermicelli and cilantro.

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