Northern Shaanxi Stewed Mixed Dish

Northern Shaanxi Stewed Mixed Dish

　　Northern Shaanxi Stewed Mixed Dish is one of the most distinctive local dishes in Northern Shaanxi. Although this dish originates from Inner Mongolia, it has taken root in Northern Shaanxi and incorporated many unique local flavors. It mainly consists of vermicelli, lean meat, potatoes, vegetables, and more, with a delicious and unforgettable taste. (Yan'an)

　　It includes both meat and vegetables, offers a wide variety, is rich in nutrition, and is economical—making it a traditional and popular dish in Northern Shaanxi. On the streets of Yan'an, small and medium-sized restaurants all serve it, and some eateries even go so far as to name themselves “Stewed Mixed Dish” or “King of Stewed Dishes.”

　　Stewed Mixed Dish was originally a type of “one-pot meal” created by locals to solve the problem of having too many people and not enough dishes, or to deal with the difficulty of getting fresh vegetables in winter. Almost any vegetable can be used in a stewed dish, but the flavors vary greatly, and the cooking skill plays a crucial role in the quality of the dish. Common varieties include cabbage stewed mixed dish, potato stewed mixed dish, radish stewed mixed dish, and soybean stewed mixed dish. The main ingredients are meat, vermicelli, and potatoes, with small stir-fried meat being the best choice. Some also use red braised meat, meatballs, or chicken chunks.

　　Northern Shaanxi is crisscrossed with gullies and hills, suffers from a severe shortage of water sources, and experiences harsh winters. During winter and spring, fresh vegetables are hard to come by, so people’s meals mainly consist of cabbage and potatoes. The method for preserving cabbage is pickling. The clever women of Northern Shaanxi came up with the dish of pickled cabbage stewed with potatoes, which became the most common way of eating among locals. Its sour flavor is refreshing, the taste is delicious, and it became very popular for a time. “Stewed Three Delicacies” is a traditional staple preserved in Yan'an’s catering industry, with a history that can be traced back to the Ming and Qing dynasties. It was especially favored by porters, laborers, and small traders. The so-called three delicacies are actually braised potato or tofu cubes, braised meat chunks, and round vermicelli, along with a small amount of greens. Served in a big bowl with broth and sauce, it is both filling and satisfying, hearty and thirst-quenching. It's perfect for the robust appetites of Northern Shaanxi folks, and everyone finds it a great value.

　　Among the various types of stewed dishes, the most noteworthy is “Pork Stir-Fried with Potato Vermicelli.” “Grab a handful of wormwood and shut the door—come eat your neighbor’s Pork Stir-Fried with Potato Vermicelli.” This dish is made by stir-frying small stir-fried pork slices with potato slices and vermicelli, with the addition of wood ear mushrooms to enhance the color of the potatoes and vermicelli. The dish features an appealing reddish-brown hue, harmonious ingredients, fragrant pork, tender and soft potatoes, and smooth vermicelli. It is an excellent accompaniment to rice, well-known across the northwest, and a source of pride for the people of Northern Shaanxi.