Shaanxi Food

Shaanxi

Shaanxi cuisine (陕西菜, Shǎnxī cài), also known as Qin cuisine (秦菜, Qíncài), is considered a significant regional culinary style in China. It encompasses the flavors of areas including Shaanxi, Gansu, Ningxia, Qinghai, and Xinjiang, often referred to collectively as the "Greater Northwest" flavor (大西北风味, Dà Xīběi fēngwèi). However, Shaanxi cuisine and Gansu cuisine (陇菜, Lǒngcài) are the most representative within this broader category. In the Spring and Autumn and Warring States periods, Shaanxi was the territory of the Qin state, hence the abbreviation "Qin." Most of Gansu Province lies west of Mount Long, and historically there were administrative divisions like "Longxi Commandery" and "Longyou Commandery," hence the abbreviation "Long."

History

Shaanxi Province is located in the middle reaches of the Yellow River and is considered the cradle of the Chinese nation's culture and an important origin of Chinese culinary techniques. Qin cuisine is a very significant school within Chinese cooking. As a reflection of culture, its dishes and cuisine are also recorded in history for their long tradition and rich origins. For example, the cooking stoves and millet unearthed at the Banpo Neolithic village site (now Banpo Museum) in the eastern suburbs of Xi'an demonstrate that the ancient inhabitants here, over 6,000 years ago, had not only moved beyond a "raw meat and blood" state but had also initially mastered cooking techniques.

"Qinzhong has been an imperial capital since ancient times" (秦中自古帝王州). Shaanxi was the capital location for 13 dynasties, including the Zhou, Qin, Han, Sui, and Tang, spanning over 1,000 years. Due to the favorable political, economic, and cultural conditions of the time, Qin cuisine was able to absorb the essence of dishes from various regions, integrate the flavors of different ethnic groups, and draw upon and inherit the techniques of imperial court dishes from successive dynasties. Therefore, it is known for its wide variety of dishes, diverse flavors, classical charm, and ancient taste that has lasted through the ages.

During the Qin and Han periods, Qin cuisine reached its second peak of development. Lüshi Chunqiu (吕氏春秋·本味), compiled under the direction of Prime Minister Lü Buwei of Qin, comprehensively summarized the culinary achievements of the pre-Qin period. It provided a systematic and scientific discussion on cooking, covering everything from ingredient selection and processing to seasoning and heat control, guiding Chinese culinary practice ever since. Many of its views remain correct today.

During the Sui and Tang dynasties, Qin cuisine reached its third peak. Chang'an, the Western Capital at that time, had developed into one of the largest cities in the world. Not only were teahouses and wine shops densely packed, but their scale of operation was also very large.

After the late Tang dynasty, due to frequent wars in the north, the political and economic center of the country gradually shifted southward. The Yuan, Ming, and Qing dynasties all established their capitals in Beijing, and Shaanxi and Xi'an's political status was not as prominent as before. However, as a major regional center, wealthy gentry and nobles still gathered here. Over these long years, Qin cuisine also developed slowly alongside. It wasn't until the 1930s that Xi'an and other areas became more important again, and economic and cultural development further progressed, leading to a more prosperous and flourishing catering industry.

During the Anti-Japanese War, Qin cuisine reached its fourth peak. Restaurants from various culinary schools, including Beijing, Tianjin, Shandong, Henan, Shanxi, Sichuan, Hunan, Guangdong, Hubei, Huaiyang, Suxi, as well as Western restaurants, successively entered Xi'an, Xianyang, Baoji, Hanzhong, and other places. In Xi'an alone, there were over 100 large and medium-sized restaurants, allowing Qin cuisine to absorb fresh influences.

Representative Dishes

Historically, the "Ancient Silk Road" (古丝绸之路) stretched from Chang'an (present-day Xi'an) to the eastern Mediterranean coast (Roman Empire) and the Black Sea entrance (Constantinople). Due to the political, economic, cultural, and trade development at the time, many famous historical sites were formed, which also brought about the corresponding development of food and drink. The flavors of Qin and Long (Shaanxi and Gansu) are primarily composed of dishes from government offices (衙门菜, Yámen cài), merchants (商贾菜, Shānggǔ cài), market/restaurants (市肆菜, Shìsì cài), folk/home cooking (民间菜, Mínjiān cài), and ethnic cuisines, mainly Hui Muslim cuisine (清真菜, Qīngzhēn cài).

Government Office Cuisine (衙门菜): Also known as official cuisine, it has a long history and is known for its elegance, such as "Pork Hock with a Handle" (带把肘子, Dài bǎ zhǒuzi) and "Chopstick Tip Spring" (箸头春, Zhùtóu chūn).
Merchant Cuisine (商贾菜): Excels in using precious ingredients, such as "Golden Coin Fat Choy" (金钱发菜, Jīnqián fàcài) and "Buddha's Hand Shark Fin" (佛手鱼翅, Fóshǒu yúchì).
Market/Restaurant Cuisine (市肆菜): Centered in important towns like Xi'an and Lanzhou, it focuses on the dishes of famous restaurants and eateries. To attract customers, competition was fierce, with each having its own strengths. Representative famous dishes include: "Bright Four Joys" (明四喜, Míng sì xǐ), "Milk Soup Fish Pot" (奶汤锅子鱼, Nǎitāng guōzi yú), "Simmered Shredded Squid" (煨鱿鱼丝, Wēi yóuyú sī), and "Braised Mixed Three Fresh Ingredients" (烩肉三鲜, Huì ròu sān xiān).
Folk Cuisine (民间菜): Economical and practical, with a strong local flavor, such as "Bald Meat Slices" (光头肉片, Guāngtóu ròupiàn), "Shredded Pork Braised Eggplant" (肉丝烧茄子, Ròusī shāo qiézi), and "Hulu Tou" (葫芦头, Húlutóu).
Ethnic Cuisine (清真菜): Primarily Hui Muslim cuisine, which took shape in the Ming and Qing dynasties and became well-known, such as the "Whole Lamb Feast" (全羊席, Quányáng xí).

Each of the five components of Qin-Long flavor has its own characteristics. However, due to the market/restaurant cuisine's wide variety of dishes, numerous famous chefs, geographical advantages, and broad exposure, it has continuously innovated and developed, enriched and improved on the basis of maintaining traditional characteristics. It has always held the leading position in Qin-Long flavor and has had a certain influence on the development of government office, merchant, folk, and ethnic cuisines.

Background

Shaanxi cuisine is represented by Guanzhong cuisine (关中菜, Guānzhōng cài), Southern Shaanxi cuisine (陕南菜, Shǎnnán cài), and Northern Shaanxi cuisine (陕北菜, Shǎnběi cài). Shaanxi holds an important position in the history of Chinese cultural development, and its culinary development can be traced back to the Yangshao culture period. Although Shaanxi cuisine is not listed among the Eight Great Cuisines, Qin cuisine is actually one of China's oldest cuisines. Its formation and development have, to varying degrees, influenced other Chinese cuisines. The formation of Qin cuisine can be traced back to the time when the ancient Duke Danfu (古公亶父) established the Zhou plain. As the Zhou dynasty grew stronger, its diet gradually became richer.

Classification

Qin cuisine is composed of Folk Cuisine (民间菜), Market/Restaurant Cuisine (市肆菜), Imperial/Official Cuisine (宫廷官府菜), Ethnic Cuisine (民族菜), and Temple Cuisine (寺院菜). It is divided into three regional flavors: Guanzhong (关中), Northern Shaanxi (陕北), and Southern Shaanxi (陕南). These three regional flavors each have unique characteristics and strengths.

Guanzhong Flavor (关中风味, Guānzhōng fēngwèi): Centered in Xi'an and including the areas of Sanyuan, Dali, Xianyang, Tongchuan, and Baoji, Guanzhong cuisine is the typical representative of Qin cuisine. Famous restaurants serving authentic Qin cuisine include Xi'an Restaurant, Xi'an Renmin Dasha, Baixing Chufang, Taoli Chun Restaurant, Qingyazhai Restaurant, Tongshengxiang Restaurant, Jiefang Road Dumpling Restaurant, Chunfasheng Restaurant, Xi'an Roast Duck Restaurant, Defachang Restaurant, Laosunjia Restaurant, etc. Major representative dishes include "Hulu Chicken" (葫芦鸡), "Chicken and Rice Sea Cucumber" (鸡米海参), "Warm Mixed Shredded Pork Waist" (温拌腰丝), "Walnut Kernel Mushroom Flanked Double Crisp" (桃仁口蘑氽双脆), "Milk Soup Fish Pot" (奶汤锅子鱼), "Stuffed Golden Coin Fat Choy" (酿金钱发菜), "Lotus Pod Chicken" (莲蓬鸡), "Braised Large Intestine" (烧大肠), "Bonsai Three Shredded Skins" (盆景三皮丝), "Roast Lamb Leg" (烤羊腿), "Red Oil Flower Tripe" (红油花肚), "Roast Whole Lamb" (烤全羊), "Red Robe Lotus Seeds" (红袍莲籽), "Fish and Lamb Stewed Fresh" (鱼羊烧鲜), and "369 Sliced Roast Duck" (369片皮烤鸭). Mingdeting in Sanyuan is a famous restaurant with a long history, with representative dishes including "Pork Hock with a Handle" (带把肘子), "Water Ground Shreds" (水磨丝), "Promotion Chart" (dish name, 升官图), and "Honey Glazed Roller" (蜜汁轱辘).
Northern Shaanxi Flavor (陕北风味, Shǎnběi fēngwèi): Includes dishes from Yulin, Yan'an, and Suide. Major representative dishes include "Hand-grabbed Lamb" (手抓羊肉), "Lamb with Frozen Tofu" (羊肉冻豆腐), "Red Braised Dog Meat" (红焖狗肉), "Tai Chi Fish Threads" (太极鱼线), and "Sai Shang Stew" (塞上烩菜).
Southern Shaanxi Flavor (陕南风味, Shǎnnán fēngwèi): Includes dishes from Hanzhong, Shangluo, and Ankang. Major representative dishes include "White Blood Sea Cucumber" (白血海参), "Hanjiang River Eight Treasure Soft-shelled Turtle" (汉江八宝鳖), "Qinba Four Treasure Chicken" (秦巴四珍鸡), "Braised Fish Mei" (烧鱼梅), "Shangzhi Meat" (商芝肉), "Alfalfa Meat Potstickers" (苜蓿肉锅贴), and "Vetch Shredded Pork Tenderloin" (薇菜里脊丝).

Stir-fried Dishes

Chicken Mousse with Shark Fin (鸡茸鱼翅, Jī róng yúchì)
Clear Soup Fish Balls (清汤鱼丸, Qīngtāng yúwán)
Red Braised Chicken Chunks (红焖鸡块, Hóng mèn jīkuài)
Stir-fried Pork Slices with Lotus Root (莲菜炒肉片, Liáncài chǎo ròupiàn)
Clear Soup Bird's Nest (清汤官燕, Qīngtāng guānyàn)
Astragalus and Codonopsis Stewed Soft-shelled Turtle (参芪炖甲鱼, Shēn qí dùn jiǎyú)
Clay Pot Chicken (罐罐鸡, Guànguàn jī)
Stir-fried Pork with Garlic Sprouts (蒜苔炒肉丝, Suàntái chǎo ròusī)
Chicken and Rice Sea Cucumber (鸡米海参, Jīmǐ hǎishēn)
Steamed Soft-shelled Turtle (清蒸甲鱼, Qīngzhēng jiǎyú)
Stir-fried Duck Slices with Ginger Shoots (姜芽煸鸭片, Jiāngyá biān yā piàn)
Shredded Pork with Ginger Shoots (姜芽肉丝, Jiāngyá ròusī)
Scallion Braised Sea Cucumber (葱黄烧海参, Cōnghuáng shāo hǎishēn)
Dry Fried Eel (干煸鳝鱼, Gān biān shànyú)
Flanked Duck Slices with Mushrooms (口蘑氽鸭片, Kǒumó tǔn yā piàn)
Lotus Leaf Pork Tenderloin (荷叶里脊, Héyè lǐji)
Bear Bile Fish Maw (熊黄鱼肚, Xiónghuáng yú dù)
Konjac Shredded Eel (魔芋鳝丝, Móyù shànsī)
Clear Stewed Young Pigeon (清炖乳鸽, Qīngdùn rǔgē)
Warm Mixed Shredded Pork Waist (温拌腰丝, Wēn bàn yāosī)
Hot and Sour Fish Lips (酸辣鱼唇, Suānlà yú chún)
Yellow Braised Eel Segments (黄焖鳝段, Huáng mèn shànduàn)
Phoenix Eye Pigeon Egg (凤眼鸽蛋, Fèngyǎn gēdàn)
Milk Soup Pork Tripe (奶汤肚块, Nǎitāng dù kuài)
Simmered Shredded Squid (煨鱿鱼丝, Wēi yóuyú sī)
Eel and Rice Wine Soup (鳝和羹, Shàn hé gēng)
Eight Treasure Meat (八宝肉, Bābǎo ròu)
Spicy Flanked Double Crisp (辣子氽双脆, Làzi tǔn shuāngcuì)
Three Shredded Squid Rolls (三丝鱿鱼卷, Sān sī yóuyú juǎn)
Sesame Large Shrimp (芝麻大虾, Zhīma dà xiā)
Flanked Pork Tripe Chunks (炝肚块, Qiàng dù kuài)
Quick Fried Pork Tripe Tips (爆炒肚仁, Bào chǎo dùrén)
Sweet and Sour Squid Rolls (糖醋鱿鱼卷, Tángcù yóuyú juǎn)
Shrimp with Tomato Sauce (茄汁虾仁, Qiézhī xiārén)
Mustard Pork Hock (芥茉肘子, Jièmo zhǒuzi)
Blanched Meatballs (生氽丸子, Shēng tǔn wánzi)
Hot and Sour Shredded Squid (酸辣鱿鱼丝, Suānlà yóuyú sī)
Preserved Beans with Shrimp (老豆虾仁, Lǎodòu xiārén)
Pork Hock with a Handle (带把肘子, Dài bǎ zhǒuzi)
Winter Melon and Pork Rib Soup (冬瓜排骨汤, Dōngguā páigǔ tāng)
Sweet and Sour Carp (糖醋鲤鱼, Tángcù lǐyú)
Oil-blasted Shrimp (油爆虾仁, Yóu bào xiārén)
Rock Sugar Pork Hock (冰糖肘子, Bīngtáng zhǒuzi)
Braised Pork Ribs (红烧排骨, Hóngshāo páigǔ)
Milk Soup Fish Pot (奶汤锅子鱼, Nǎitāng guōzi yú)
Hulu Chicken (葫芦鸡, Húlu jī)
Shangzhi Meat (商芝肉, Shāngzhī ròu)
Pickled Vegetable and Shredded Pork Soup (榨菜肉丝汤, Zhàcài ròusī tāng)
Hibiscus Fish Slices (芙蓉鱼片, Fúróng yúpiàn)
Yiyuan Chicken (益元鸡, Yìyuán jī)
Jar Meat (坛子肉, Tánzi ròu)
Braised Mixed Three Fresh Ingredients (烧肉三鲜, Shāo ròu sān xiān)
Chrysanthemum Whole Fish (菊花全鱼, Júhuā quán yú)
Sesame Chicken (芝麻鸡, Zhīma jī)
Steamed Meat with Rice Flour (粉蒸肉, Fěnzhēng ròu)
Happy Family (mixed stew/stir-fry) (全家福, Quánjiāfú)
Steamed Grass Carp (清蒸草鱼, Qīngzhēng cǎoyú)
Gastrodia Black Chicken (天麻乌鸡, Tiānmá wūjī)
Strip Meat (条子肉, Tiáoziròu)
Sweet and Sour Meatballs (糖醋丸子, Tángcù wánzi)
Braised Silver Carp Head (红烧鲢鱼头, Hóngshāo liányú tóu)
Sautéed Chicken Slices (溜鸡片, Liū jīpiàn)
Small Crispy Meat (小酥肉, Xiǎo sū ròu)
Stir-fried Pork Kidney Flowers (炒腰花, Chǎo yāohuā)
Douban Crucian Carp (豆瓣鲫鱼, Dòubàn jìyú)
Smoked and Braised Chestnut Chicken (薰焖栗子鸡, Xūn mèn lìzi jī)
Steamed Lamb (清蒸羊肉, Qīngzhēng yángròu)
Golden Edge Chinese Cabbage (金边白菜, Jīnbiān báicài)
Pea Shoot and Shredded Chicken (豆苗鸡丝, Dòumiáo jīsī)
Fine Steamed Lamb (精蒸羊肉, Jīng zhēng yángròu)
First Grade Chinese Yam (一品山药, Yīpǐn shānyao)
Golden Coin Fat Choy (金钱发菜, Jīnqián fàcài)
Grilled Lamb Eye (烤羊眼, Kǎo yángyǎn)
Stir-fried Eight Treasures with Fine Paste (细沙炒八宝, Xìshā chǎo bābǎo)
Braised Eggplant (红烧茄子, Hóngshāo qiézi)
Astragalus Lamb (黄芪羊肉, Huángqí yángròu)
Lotus Root Cake (莲菜饼, Liáncài bǐng)
Vinegar Shredded Potatoes (醋熘土豆丝, Cù liū tǔdòu sī)
Scallion Fried Lamb (葱爆羊肉, Cōng bào yángròu)
Black Rice Stuffed Lotus Root (黑米酿藕, Hēimǐ niàng ǒu)
Vinegar Fried Cabbage (醋熘莲花白, Cù liū liánhuabái)
Braised Lamb Offal (烩羊杂, Huì yángzá)
Braised Water Caltrop Shoots with Shrimp Roe (虾子烧菱白, Xiāzi shāo língbái)
Vinegar Fried Bean Sprouts (醋熘银芽, Cù liū yínyá)
Deep Fried Sesame Lamb (炸芝麻羊肉, Zhá zhīma yángròu)
Wolfberry Stewed Tremella (枸杞炖银耳, Gǒuqǐ dùn yín'ěr)
Sweet and Sour Lamb Meatballs (糖醋羊肉丸子, Tángcù yángròu wánzi)
Mushrooms Braised with Rape (蘑菇烧油菜, Mógū shāo yóucài)
Spicy Garlic Lamb Blood (辣子蒜羊血, Làzi suàn yángxuè)
Braised Gluten Puffs (红烧面筋泡, Hóngshāo miànjīnpào)
Yellow Braised Beef (黄焖牛肉, Huáng mèn niúròu)
Fermented Rice Stewed Ginkgo Nuts (醪糟烩银杏, Láozāo huì yínxìng)
Braised Oxtail (红烧牛尾, Hóngshāo niúwěi)
Deep Fried Chinese Toon (炸香椿鱼, Zhá xiāngchūn yú)
Beef Tongue in Tomato Sauce (茄汁牛舌, Qiézhī niúshé)
Honey Glazed Gourd (蜜汁葫芦, Mìzhī húlu)
Clay Pot Beef Tendon (砂锅牛腱子, Shāguō niújiànzi)
Chestnuts and Cabbage (栗子白菜, Lìzi báicài)
Hot and Sour Pork Tripe Soup (酸辣肚丝汤, Suānlà dùsī tāng)
Spicy Braised Tofu (辣子烧豆腐, Làzi shāo dòufu)
Radish Stewed Beef (萝卜炖牛肉, Luóbo dùn niúròu)
Spinach Braised Tofu (菠菜烧豆腐, Bōcài shāo dòufu)
Wolfberry Beef Broth (枸杞牛冲汤, Gǒuqǐ niúchōng tāng)
Celery with Dried Tofu (芹菜豆腐干, Qíncài dòufugān)
Slippery Fried Beef Tenderloin (滑溜牛里脊, Huá liū niúlǐji)
Leeks and Dried Tofu (韭菜香干, Jiǔcài xiānggān)
Golden Date Meatballs (金枣丸子, Jīnzǎo wánzi)
Hot and Sour Beef Tripe (酸辣牛百叶, Suānlà niúbǎiyè)

Cold Dishes

Sweet and Sour Pork Ribs (糖醋排骨, Tángcù páigǔ)
Chicken and Ham Mixed with Jellyfish Skin (鸡火拌蜇皮, Jī huǒ bàn zhēpí)
Green Pepper Mixed with Bean Sprouts (青椒拌银芽, Qīngjiāo bàn yínyá)
Cured Beef and Lamb (腊牛羊肉, Là niú yángròu)
Dried Orange Peel Beef (陈皮牛肉, Chénpí niúròu)
Three Shreds Mixed with Seaweed (三丝拌海带, Sān sī bàn hǎidài)
Cold Mixed Hyacinth Bean Sprouts (凉拌梅豆角, Liángbàn méidòujiǎo)
Salt Water Duck Gizzards (盐水鸭胗, Yánshuǐ yāzhēn)
Mustard Pork Tripe Shreds (芥末肚丝, Jièmo dùsī)
Jingou Jelly (金构凉粉, Jīngòu liángfěn)
Sesame Paste Cold Noodles (麻酱凉皮, Májiàng liángpí)
Sugar Dipped Walnuts (糖沾挑仁, Táng zhān tiǎorén)
Ginger Juice Chicken Chunks (姜汁鸡块, Jiāngzhī jīkuài)
Century Egg Mixed with Tofu (变蛋拌豆腐, Biàndàn bàn dòufu)
Crispy Cucumber (脆皮黄瓜, Cuìpí huángguā)
Hot and Sour Cucumber (酸辣黄瓜, Suānlà huángguā)
Oil-blasted Prawns (油爆大虾, Yóu bào dà xiā)
Spicy Cucumber Peel (辣黄瓜皮, Là huángguapí)
Five Spice Smoked Chicken (五香薰鸡, Wǔxiāng xūn jī)
Five Spice Fish (五香鱼, Wǔxiāng yú)
Shrimp Skin with Zucchini (虾皮西葫芦, Xiāpí xīhúlu)
Sesame Paste Lettuce Shoots (麻酱莴笋尖, Májiàng wōsǔn jiān)
Five Spice Smoked Fish (五香薰鱼, Wǔxiāng xūn yú)
Rose Phoenix Claws (rose-flavored chicken feet) (玫瑰凤爪, Méiguī fèngzhǎo)
Chinese Toon and Dried Tofu Skin (香椿腐竹, Xiāngchūn fǔzhú)
Sweet and Sour Water Chestnuts (糖醋荸荠, Tángcù bíqí)
Crystal Jellied Meat (水晶冻肉, Shuǐjīng dòngròu)
Mustard Duck Webs (芥末鸭掌, Jièmo yā zhǎng)
Sweet and Sour Gluten (糖醋面筋, Tángcù miànjīn)
Pickled Cabbage (淹莲花白, Yān liánhuabái)
Salt Water Prawns (盐水大虾, Yánshuǐ dà xiā)
Cold Mixed Rabbit Shreds (凉拌兔丝, Liángbàn tūsī)
Assorted Braised Gluten (什锦烤麸, Shíjǐn kǎofū)
Dried Orange Peel Chicken (陈皮鸡肉, Chénpí jīròu)
Five-colored Spinach (五彩菠菜, Wǔcǎi bōcài)
Braised Pig Liver (卤猪肝, Lǔ zhūgān)
Garlic Mixed Eggplant (蒜拌茄子, Suàn bàn qiézi)
Salt Water Peanuts (盐水花生, Yánshuǐ huāshēng)
Braised Mushrooms (卤香茹, Lǔ xiāngrú)
Soy Sauce Pig Kidney (酱猪腰, Jiàng zhūyāo)
Celery Mixed with Walnuts (芹菜拌桃仁, Qíncài bàn táorén)
Red Oil Mung Bean Sprouts (红油绿豆芽, Hóngyóu lǜdòuyá)
Oil Braised Winter Bamboo Shoots (油焖冬笋, Yóu mèn dōngsǔn)
Three Shredded Skins (三皮丝, Sān pīsī)
Ginger Juice Green Beans (姜汁豆角, Jiāngzhī dòujiǎo)
Cilantro Mixed with Shredded Radish (香菜拌萝卜丝, Xiāngcài bàn luóbosī)
Poached Young Chicken (白斩子鸡, Báizhǎn zǐjī)
Hot and Sour Cabbage (酸辣白菜, Suānlà báicài)
Crispy Crucian Carp (酥鲫鱼, Sū jìyú)
Spinach Loose Gold Hook Gourd Strips (菠菜松金钩瓜条, Bōcài sōng jīngōu guātiáo)
As You Wish Century Egg (如意皮蛋, Rúyì pídàn)
Agar Mixed with Shredded Chicken (琼脂拌鸡丝, Qióngzhī bàn jīsī)
Flanked Lotus Root (炝莲菜, Qiàng liáncài)
Five Willow Phoenix Tail Bamboo Shoots (五柳凤尾笋, Wǔliǔ fèngwěi sǔn)
Sugar Dipped Peanuts (糖沾花生, Táng zhān huāshēng)
Dried Shrimp and Celery (海米芹菜, Hǎimǐ qíncài)
Water Ground Shreds (水蘑丝, Shuǐ mó sī)
Bell Pepper Mixed with Bitter Melon (大椒拌苦瓜, Dàjiāo bàn kǔguā)
Blanched Bean Sprouts (氽炝银芽, Tǔn qiàng yínyá)
Blanched Pea Shoots (氽炝豆苗, Tǔn qiàng dòumiáo)
Braised Rabbit Meat (卤兔肉, Lǔ tùròu)
Air-dried Rabbit Meat (风干兔肉, Fēnggān tùròu)
Sweet and Sour Water Caltrop Shoots (糖醋菱白, Tángcù língbái)
Mixed Tremella (拌银耳, Bàn yín'ěr)
Garlic Mixed with Large Bell Peppers (蒜拌大辣椒, Suàn bàn dà làjiāo)
Chrysanthemum Walnuts (菊花桃仁, Júhuā táorén)
Ginger Juice Asparagus (姜汁芦笋, Jiāngzhī lúsǔn)
Oil Braised Water Caltrop Shoots (油焖菱白, Yóu mèn língbái)

Noodles and Snacks

Beef and Lamb Pao Mo (牛羊肉泡馍, Niú yángròu pàomó)
Shepherd's Purse Spring Rolls (荠菜春卷, Jìcài chūnjuǎn)
Dì Ruǎn Buns (地软包子, Dì ruǎn bāozi)
Zhidan Hand-grabbed Lamb (志丹手抓羊肉, Zhìdān shǒuzhuā yángròu)
Red Meat Boiled Mo (红肉煮馍, Hóngròu zhǔ mó)
Three Fresh Steamed Dumplings (烧麦) (三鲜烧麦, Sān xiān shāomài)
Red Bean Paste Buns (豆沙包子, Dòushā bāozi)
Sai Shang Fragrance Na (snack name) (塞上香哪, Sài shàng xiāng nǎ)
Hulu Tou Pao Mo (葫芦头泡馍, Húlutóu pàomó)
Golden Thread Oil Pagoda (金线油塔, Jīnxiàn yóutǎ)
Lamb Buns (羊肉包子, Yángròu bāozi)
Shangzhou Potato Ci Ba (商州洋芋糍粑, Shāngzhōu yángyù cíbā)
Sanyuan Eel Boiled Mo (三原鳝鱼煮馍, Sānyuán shànyú zhǔ mó)
Yellow Osmanthus Persimmon Cake (黄桂柿子饼, Huángguì shìzi bǐng)
Soup-filled Buns (灌汤包子, Guàntāng bāozi)
Ankang Wowo Noodles (安康窝窝面, Ānkāng wōwo miàn)
Large Bowl Pork (Water Basin Meat) (水盆大肉, Shuǐpén dàròu)
Persimmon Noodle Guo Kui (柿子面锅盔, Shìzi miàn guōkuī)
Pan-fried Buns (水煎包子, Shuǐjiān bāozi)
Yangxian Date Cake Mo (洋县枣糕馍, Yángxiàn zǎogāo mó)
Small Bowl Lamb (小盆羊肉, Xiǎo pén yángròu)
Honey Cold Zongzi (蜂蜜凉粽子, Fēngmì liángzòngzi)
Three Fresh Dumplings (三鲜饺子, Sān xiān jiǎozi)
Hanzhong Cai Tofu (汉中菜豆腐, Hànzhōng cài dòufu)
Roujiamo with Cured Meat (腊汁肉夹馍, Làzhī ròujiāmó)
Date Paste Congee (枣肉末糊, Zǎoròu mò hú)
Lamb Dumplings (羊肉饺子, Yángròu jiǎozi)
Lueyang Clay Pot Tea (略阳罐罐茶, Lüèyáng guànguàn chá)
Buckwheat Hele (荞面饸饹, Qiáomiàn hégē)
Red Date Zhen Gao (Steamed Cake) (红枣甄糕, Hóngzǎo zhēngāo)
Shepherd's Purse Dumplings (荠菜饺子, Jìcài jiǎozi)
Ningqiang Walnut Sesame Cake (宁强核桃烧饼, Níngqiáng hétáo shāobǐng)
Lantian Bitter Buckwheat Hele (蓝田苦荞饸饹, Lántián kǔqiáo hégē)
Tofu Brain (豆腐脑, Dòufunǎo)
Walnut Dumplings (核桃饺子, Hétáo jiǎozi)
Tongchuan Mixed Vegetable Buns (铜川花素包子, Tóngchuān huāsù bāozi)
Lamb Saozi Hele (羊肉臊子饸饹, Yángròu sàozi hégē)
Stir-fried Liangfen (Fried Mung Bean Jelly) (炒凉粉, Chǎo liángfěn)
Fennel Dumplings (茴香饺子, Huíxiāng jiǎozi)
Qishan Saozi Noodles (岐山臊子面, Qíshān sàozi miàn)
Qin Chuan Braised Mashen (秦川烩麻什, Qínchuān huì máshén)
Thousand Layer Oil Crisp Cake (千层油酥饼, Qiāncéng yóusū bǐng)
Four Seasons Steamed Dumplings (四季蒸饺, Sìjì zhēngjiǎo)
Dongfu Biao Biao Noodles (东府奤奤面, Dōngfǔ biǎngbiǎng miàn)
Lamb Meatball Hot and Sour Soup (羊肉丸子糊辣汤, Yángròu wánzi húlǎ tāng)
Persimmon Flour Hu Tuo (snack) (柿面糊拓, Shìmiàn hútà)
Shrimp Steamed Dumplings (虾仁蒸饺, Xiārén zhēngjiǎo)
Xifu Jiangshui Noodles (西府浆水面, Xīfǔ jiāngshuǐ miàn)
Rang Pizi (Steamed Cold Noodles) (穰皮子, Rǎngpízǐ)
Osmanthus Fermented Rice (桂花醪糟, Guìhuā láozāo)
Hanyin Fried Rice Dumplings (汉阴炸米饺, Hànyīn zhá mǐjiǎo)
Knife-cut Zajiang Noodles (刀削杂酱面, Dāoxiāo zájiàng miàn)
Rice Noodles Cold Skin (米面凉皮, Mǐmiàn liángpí)
Steamed Elm Money (粉蒸榆钱, Fěnzhēng yúqián)
Hanzhong Thin Skin Dumplings (汉中薄皮饺子, Hànzhōng báopí jiǎozi)
Sesame Paste Mixed Noodles (麻酱拌面, Májiàng bàn miàn)
Geda Oil Tea (疙瘩油茶, Gēda yóuchá)
Ginger Shreds Mixed Soup (姜丝拌汤, Jiāngsī bàn tāng)
Baoji Tea Crisp (宝鸡茶酥, Bǎojī chá sū)
Poached Egg Noodles (荷包蛋面, Hébāodàn miàn)
Rice Noodle Sheep Blood Soup (粉汤羊血, Fěntāng yángxuè)
Red Oil Cake (红油糕, Hóngyóu gāo)
Fengxiang Douhua (Tofu Pudding) (凤翔豆花, Fèngxiáng dòuhuā)
Taogu Soup Noodles (桃骨汤面, Táogǔ tāng miàn)
Meat Potstickers (大肉锅贴, Dàròu guōtiē)
Glutinous Rice Sesame Balls (江米油糕, Jiāngmǐ yóugāo)
Qianzhou Guo Kui (乾州锅盔, Qiánzhōu guōkuī)
Three Fresh Stir-fried Noodles (三鲜炒面, Sān xiān chǎo miàn)
Stone Cake (石子馍, Shízǐ mó)
Glutinous Rice Sesame Balls (糯米芝麻团, Nuòmǐ zhīma tuán)
Fuxian Chicken Blood Noodles (富县鸡血面, Fùxiàn jīxuè miàn)
Spinach Cold Noodles (菠菜凉面, Bōcài liángmiàn)
Salty and Sweet Twisted Dough (咸甜麻花, Xiántián máhuā)
Shaanbei Qianqian Rice (榆林炸豆奶, Yúlíng zhá dòunǎi) Note: The Chinese text has Yu Lin Zha Dou Nai (Fried Soy Milk), but the heading refers to Shaanbei Qianqian rice. I've included both.
Chang'an Saozi Noodles (长安臊子面, Cháng'ān sàozi miàn)
Tomato Egg Noodles (番茄鸡蛋面, Fānqié jīdàn miàn)