中国古馔文化之秦菜系The Qin cuisine of ancient Chinese food culture

秦朝是中国第一个统一中国的朝代，秦朝系也是中国最古老的菜系之一。秦朝覆灭后，秦菜在西汉朝、隋、唐都得到了延续与发展。 秦菜有氽、炝、烧、煨、蒸等技法，以烧蒸为主，其中“炝”法是各菜系不能及的。秦菜的口感以保留鲜美、营养为主。秦菜的炒技以“飞火”为一绝。飞火，使菜在空中翻滚中成熟。飞火一锅成菜，芡汁勾芡，香醇可口，鲜香美味。秦菜主要由官菜、商菜、市井菜、民间菜、少数民族菜五大部分组成。官菜有长官图、八卦鱼肚、带把肘子等。商菜主要有煨鱿鱼丝、鸡茸鱼翅、金钱发菜等。市井菜有烤鸭、烤乳猪、葫芦鸡、奶汤锅子鱼等。民间菜有汉中烟熏鸡、炸香椿鱼、炝白肉、酸辣肚丝汤等。少数民族菜有烧牛蹄筋、滑溜牛里脊等。

The Qin Dynasty was the first dynasty to unify China, and Qin cuisine is one of the oldest in China. After the fall of Qin Dynasty, Qin cuisine was continued and developed in the Western Han Dynasty, Sui Dynasty and Tang Dynasty.The practices of Qin dish includes quich-boil, quickly cooking in hot oil, burning, simmer, steam, etc., of which, burning and steam are given priority to, and the method of “quickly cooking in hot oil” is beyond the reach of any cuisine. The mouthfeel of Qin cuisine is to retain freshness and nutrition; The practice of Qin cuisine technology is "flying fire" as a must. "Flying fire" means ripening a dish as it rolls through the air. For "flying fire", only a pot can make it into a dish, after thickened sauce, it can be eaten, which is mellow, fresh and delicious.Qin cuisine mainly consists of official cuisine, commercial cuisine, marketplace cuisine, folk cuisine and ethnic minority cuisine. Official dishes include the official map, Eight Diagrams fish maw, pork joInt with a handle, etc. Commercial dishes mainly include stewed shredded squid, Shark’s Fin with Minced Chicken, golden coin hair-like seaweed and so on; Marketplace dishes include roast duck, roast suckling pig, calabash chicken, Fish with White Soup and so on; Folk dishes include Hanzhong smoked chicken, Fried toon fish, fried white meat, sour and spicy shredded tripe soup, etc.; Minority dishes include cooked beef tendon, fried beef tenderloin and so on.