Part 3/5:
Unique Culinary Experiences
In addition to the gourd chicken, Mark tries a special type of shredded dough, presented in a salty garlic sauce. The strong garlic flavor elevates the dish while showcasing local culinary techniques. Another intriguing vegetable dish arrives consisting of Nja W, a steamed leafy vegetable coated in wheat starch that surprises with its velvety texture.
A stir-fried dish of mini cucumbers partnered with mushrooms adds crunch to the table, followed by a vibrant pork stir-fry with chilies. The flavors are distinct compared to what one might find in other regions like Sichuan or Cantonese cooking. Mark experiences the dynamic interplay of spices and textures, noting the variety that Shaanxi cuisine brings.