Shaanxi cuisine

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This article is part of the series: Chinese cuisine
History History of Chinese cuisine
Eight Great Traditions Hui 徽菜 (Anhui 安徽菜) Yue 粤菜 (Cantonese 广东菜) Min 闽菜 (Fujian 福建菜) Xiang 湘菜 (Hunan 湖南菜) Su 苏菜 (Jiangsu 江苏菜) Lu 鲁菜 (Shandong 山东菜) Chuan 川菜 (Szechuan 四川菜) Zhe 浙菜 (Zhejiang 浙江菜)
Others Jing 京菜 (Beijing 北京菜) * Imperial (Chinese imperial 御膳) * Aristocrat (Chinese Aristocrat 官府菜) * Jin 津菜 (Tianjin 天津菜) * Liao 辽菜 (Liaoning 辽宁菜) Northeastern 东北菜 Jin 晋菜 (Shanxi 山西菜) Qin 秦菜 (Shaanxi 陕西菜) Yu 豫菜 (Henan 河南菜) E 鄂菜 (Hubei 湖北菜) Hu 沪菜 (Shanghai 上海菜) Huaiyang 淮扬菜 Gan 赣菜 (Jiangxi 江西菜) Qian 黔菜 (Guizhou 贵州菜) Dian 滇菜 (Yunnan 云南菜) Chiuchow 潮州菜 Hakka 客家菜 Hainan 海南菜 Chinese Buddhist 素菜 Chinese Islamic 清真菜 Hong Kong 香港菜 Hong Kong-style western 香港西餐 Macanese 澳門菜 Taiwanese 臺灣菜
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This article is part of the series:
Chinese cuisine

History

History of Chinese cuisine

Eight Great Traditions

Others

Overseas Chinese

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Shannxi cuisine (Chinese: 秦菜 or 陕西菜) is derived from the native cooking styles of the northwestern region in China. Shaanxi cuisine is mainly based on pork and lamb/mutton, and it emphasizes on elaborate work on ordinary materials. The flavor is strong and the taste is heavy, with salty taste is dominant. The emphasis is also on the usage of salt, garlic, onion, and vinegar while sugar is seldom used. Cooking methods are mainly fry, steam, and stir-fry. The cuisine is consisted of three styles:

Northern Shaanxi style which is characterized by the wide use of steaming method of cooking, with the primary material is pork and the supplimentary material is lamb/mutton.

Guanzhong style which is majority of the Shaanxi cuisine, with pork and lamb/mutton equally used, with heavy flavor and tastes, and the food is soft.

Hanzhong style which is characterized by its spicy taste.

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