![]() The leading city of Shaansi is Xian, which was the capital of China -under the name Chang'an -for many centuries it finally lost out to Beijing in the Liao Dynasty. Vegetables are rather few, and spicing is simple chilies are used, but not so much as in Sichuan. These are simpler than Sichuan's and are dominated by wheat products: noodles, dumplings, buns, and much more. North of Sichuan is Shaansi, which has its own food-ways. Most share the Chinese avoidance of dairy products, but some -those near Tibet and dependent on herding -use dairy products heavily. Many rely on thick cakes of buckwheat, maize, or other montane grains. Several small ethnic groups related to the Tibetans live in mountainous parts of Sichuan. Feast dishes include dumplings and meat dishes related to those of China and central Asia and -especially in the south -mixed dishes with Indian and Nepalese ancestry. Butter is not only a food but also serves as sunblock, sculpture medium, gift item, and more. Dairy products are extremely important and are often made from yak milk. ![]() This can be mixed with tea, milk, or broth to provide an instant meal. Particularly important to nomadic herders and other travelers is tsamba: barley parched (roasted in the oven) and ground into meal. Barley and buckwheat, which grow at high elevations, are staples. This vast highland produces few foodstuffs. Parts of Hubei and other provinces shade off into other culinary regions. Yunnan and Gueizhou have large aboriginal populations with distinctive foodways. Boundaries of culinary regions do not correspond exactly with the boundaries of provinces. Included in the western group are the cuisines of Hunan, Sichuan, Yunnan, Gueizhou, and (marginally) Hubei. ![]() It is, however, more ecologically and geographically accurate to divide Chinese cuisine into north (including Beijing and Shandong), east, south, and west. In this scheme, the great cuisines of China are those of Beijing, Sichuan (or Hunan-Sichuan), Shandong, the Yangzi delta, and Guangdong. Traditionally, Chinese schematize the world in sets of five. What is widely called Sichuan cuisine is part of a broader suite of culinary traditions more properly regarded as the cuisine of west China. ![]()
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