Shaanxi cuisine

Shaanxi cuisine (simplified Chinese: 陕西菜; traditional Chinese: 陝西菜; pinyin: Shǎnxī cài), or Qin cuisine (秦菜; 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. 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 hotter dishes.

The cuisine includes three regional styles:

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