Shaanxi cuisine

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This article is part of the series: Chinese cuisine
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Eight Great Traditions Anhui (Hui) Cantonese (Yue) Fujian (Min) Hunan (Xiang) Jiangsu (Su or Yang) Shandong (Lu) Szechuan (Chuan) Zhejiang (Zhe)
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Shaanxi cuisine (Chinese: 秦菜 or 陕西菜) is derived from the native cooking styles of northwestern China. Shaanxi cuisine makes elaborate use of ordinary materials, and is best known for its pork and lamb/mutton dishes. The flavor is strong and the taste is heavy. There is an emphasis on savory flavors such as salt, garlic, onion, and vinegar; sugar is seldom used. Cooking methods are mainly steaming, frying, and stir-frying. The 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/mutton is also popular.

• Guanzhong style, the most popular of Shaanxi cuisines, uses pork and lamb/mutton equally with heavy flavors and tastes.

• Hanzhong style, similar to that of nearby Sichuan province, is characterized by its spicy taste.