Special snacks to eat when traveling in Yuncheng

Food is also a kind of culture, and special snacks can also become a beautiful scenery in tourism. I have collected some special snacks in Yuncheng area, and I don't know how many you have eaten. I hope you can add them!

Yongji pebble cake

The pebble cake is made of flour, and the seasoning is fennel, sesame seeds and pepper leaves. After the flour is mixed, put it aside, then bake the pebbles in a pot with deep bottom until they are hot, stir them with a spoon, scoop out half of the heated pebbles, put them in another hot pot to keep the temperature, and then spread the remaining half evenly in the pot. Put the pushed round cakes on the stones in the pot, then cover the scooped hot stones and bake them for about 5 minutes. At this time, the pebble cake is yellow in white and tastes crisp and fragrant.

Twig

The main ingredient of Twig is refined powder, with oil, eggs, salt, etc. Knead the dough on a chopping board and put it in an oil pan to fry it. It is characterized by golden color, crisp and delicious taste. In recent years, it has added a series of products such as crispy sesame flowers, sweet twists, spiced twists, and strange twists.

Xiezhou mutton bubble

Xiezhou mutton bubble is praised by guests from all over the world for its excellent selection of materials, complete ingredients, unique and fine technology, fresh soup and delicious taste. There is a poem saying: "The original soup is delicious, and it warms the stomach and adds spirit. I ate stomach cold in summer and warmed my whole body in winter. " It is said that when Empress Dowager Cixi went to Chang 'an in the west, she heard that Xiezhou mutton paomo was very famous, so she sent an envoy to Xiezhou to take it for her.

Jinnan mash

Jinnan mash is famous far and wide, and it first appeared in food stalls, with a history of hundreds of years. Every year at the Temple Fair on March 18th of the lunar calendar, tourists come here in an endless stream, and there are a sea of people, so the mash to quench one's thirst and produce saliva arises at the historic moment.

Lao Zao is famous because it uses Huoquan water and the glutinous rice irrigated with this water, and because it has a unique cooker and a unique brewing method.

To cook fermented glutinous rice, it is necessary to make a special fan box furnace, which is shaped like a blacksmith furnace, and the diameter of the furnace mouth is about 26 cm. In front of the furnace, a section of iron smoke pipe with a length of about 33 cm, a diameter of 3.3 cm from front to back, and a large brass ladle are needed. Hongdong fermented grains cooked with unique raw materials and stoves are pure in color, positive in taste and long in fragrance. After more than a hundred years of development, there are more than ten varieties of fermented glutinous rice, such as lotus root starch fermented glutinous rice, clear soup fermented glutinous rice, egg flower fermented glutinous rice, longan fermented glutinous rice and Sanxian fermented glutinous rice, which is a popular soup deeply loved by people.

Yongji beef dumplings

Yongji famous food-beef dumplings, gently bite open the thin dumpling skin, fresh and tender beef is delicate and charming, and the smell of chopped green onion comes to the nose. You can also drink a light jiaozi soup after eating it, which is fragrant but not greasy and has an endless aftertaste. And the price is not expensive.

Wenxi boiled cake

Wenxi boiled cake is a famous pastry food produced in wenxi county with a history of more than 311 years. The boiled cake is wrapped in sesame seeds and rounded. When the sesame ball is broken, the chestnut cortex deep outside and shallow inside are exposed, and the cake stuffing with distinct crimson and white colors can be pulled out, and filaments several centimeters long can be pulled out. Rich in nutrition, crisp sand without skin, sweet but not greasy, not bad for a long time, the more you chew, the more fragrant.

Xin Jiang Egg Whirlpool

Cake is the general name of all kinds of pasta in ancient China. Shuo Wen Jie Zi says: "Cake, pasta is also". Baked or branded on the fire, collectively known as luobing.

There are many kinds of Xinjiang luobing, and it is better to be a Xinjiang egg spinner (egg pancake).

egg pancake, commonly known locally as egg spinner, is made by baking chopped green onion cake first, and then sticking eggs on one or both sides. The leather book is fragrant, oily but not greasy, and the food is not fishy, which is unique to Xinjiang County.

characteristics: fragrant, crisp, soft and soft, suitable for all ages.

Ruicheng hemp chips

Ruicheng hemp chips have a history of more than 311 years and are produced in Ruicheng County on the north bank of the Yellow River. It is refined from more than ten kinds of raw materials, such as sesame, millet soup, cooked flour, soybean oil, citric acid and Guangdong Liuhua sugar, and the soft and sweet Ruicheng well water. The slice is as thin as paper, crystal clear and transparent, its taste is sweet, the entrance is crisp and fragrant after eating. It doesn't stick in midsummer, and it doesn't change its taste for a long time. Long-term consumption has the effects of soothing the liver and strengthening the spleen, relieving fatigue, invigorating the spirit, supplementing nutrition and promoting metabolism, which is beneficial to Xian Yi, young and old. Enjoy a reputation in the market.

jishan stewed dish

stewed dish is a traditional dish in jishan county. It was well-known in Hedong during the late Qing Dynasty. At that time, there was a jingle: "Jishan brewed vegetables well, Jishan brewed vegetables fragrant, and you didn't taste the flavor of brewed vegetables, so you came to Jishan City in vain." Now, in Jishan County, no matter whether it is a town or a country, it is indispensable to brew dishes at banquets.

Method:

Remove the white tendons from the chicken tenderloin one by one, and smash the meat into a pulp with the back of a kitchen knife.

Add the egg white, salt, monosodium glutamate and other seasonings into the slurry chicken as "stuffed stuffing".

Stir the egg yolks evenly, pour them into a hot flat-bottomed wok, turn them back and forth, spread them into a thin pancake-shaped "stuffed skin", wrap them with "stuffed skin" to form a vegetable roll, and steam them in a steamer for more than ten minutes.

steaming vegetables is vital. The main thing is to master qi. If you are angry, it will make the fermented vegetables sticky, while if you are angry, it will deform the fermented vegetables.

you can add rare shredded seaweed and shredded agaric to the fermented vegetable, which is called fermented agaric. Wrap Shanghai ginseng silk. Also called fermented sea cucumber.

The steamed stuffed vegetables are rolled out of the cage, cut into pieces, mixed with clear soup, and stewed. The stewed stuffed vegetables are all floating on the soup. If eggs are used less or adulterated, the stuffed vegetables will sink to the bottom of the bowl.

Features: Caicai is like sliced sausage, floating like money in a bowl with a clear soup bottom, and it tastes mellow and delicious.

Jinnan Steamed Bowl

This dish is featured with excellent crispy meat, oily pork belly, oily steamed bread balls, fried tofu, fried sweet potatoes and egg leaves, steamed for 1.5-21 minutes, and served with multi-flavor seasoning. Golden in color, salty and refreshing, it is a famous dish for traditional wedding banquets in southern Shanxi.

wanrong bean jelly wanrong bean jelly is mostly made of sweet potato flour. The white crystal is bright, cool and refreshing, and it is caught in an open shallow bowl with the green and yellow color and soft tendons. It is mixed with bright red Chili oil, raw garlic paste, mustard, pepper and other condiments, and the mouth is full of raw hemp, which is sour and fragrant.

baojing broadsword mutton noodles

baojing broadsword noodles pay attention to uniformity, fineness, hard noodles, thin leaves and fine slices, and two kinds of seasoning should also be specially passed, one is local brewed rice vinegar, and the other is homemade noodle sauce. The production process of the big knife noodles is also very fine, and the mutton soup is stewed with the skeleton of the sheep; Mutton must be cooked thoroughly, and the sauce soup must be cooked for at least two hours. The broadsword mutton noodles are cooked badly, the noodles are cooked soft, and the sauce and vinegar are fragrant, so it is satisfying to stay fragrant after eating.

ronghe vegetable-dressing paper roll

ronghe vegetable-dressing often takes green onions, celery and Chinese cabbage as raw materials. flour, salt and seasoning powder are put into the cut vegetables, stirred up and down, then put into a plate, and then mixed with flour to mix the vermicelli and meat slices, spread them on the celery, and smell fragrant after steaming. Paper rolls are served with minced meat and vermicelli. In order to prevent the dough from cracking, they are wrapped with hemp paper. Therefore, the vegetable rolls are also called paper rolls. After steaming, the transparent dough is filled with crispy green vegetables, which is very attractive in color, fragrance and taste.

Yuanqu Miqi

, commonly known as Hezi rice, is made by mixing peanut beans, soybeans, pumpkins and millet. The cleaned soybeans, peanut beans, Jiang Dou, millet, corn grits, etc. are boiled first, and then put into vegetables such as pumpkins and beans, and then put into noodles. Then put the hot oil into the pot, and everyone will boil it for a while. It is delicious and nutritious when eaten.

Yuanqu Guo kui and pancake

Guo kui is kneaded with warm water and mixed with high-quality sesame seeds. After the dough is kneaded, it is rolled into a round cake with a rolling pin, and baked with two pieces of tobacco and charcoal. After baking, the Guo kui is golden in color, crispy on the outside and chewy on the inside, so it is suitable for carrying as dry food. Pancakes are made of flour and eggs, mixed with clear water to make a paste, then wrapped in chopped green onion made of onion, refined salt, spiced powder and other seasonings, and then rolled into pancakes, which are spread out in a pot. After frying, both sides are golden, thin and fragrant, and the oil is not greasy.

Ruicheng Bubble Oil Cake

Ruicheng Bubble Oil Cake is made of white flour, lard, sugar, dried tangerine peel, spices, etc., through complicated processes such as scalding noodles, stuffing and frying. After the oil cake is fished out of the oil pan, there are many bubbles on the surface of the cake, which looks like a peony flower in bud, yellowish in white, soaked like silver floc, and tastes sweet and crisp.

Ruicheng Yangcheng braised pork

Yangcheng braised pork has the characteristics of soft skin, fresh color, delicious but not greasy, long-term storage without rot, crisp and palatable. After boiling the meat in water, add seasoning to cook it, and the marinated soup can be used for many times. Yangcheng sesame seed cake with marinated meat is a famous food in Ruicheng.

Wenxi chopped green onion cake originated in the Ming Dynasty, and it was named "chopped green onion cake" because it contained chopped green onion. It has many layers and thin layers, tastes crisp and fragrant, and has a long aftertaste. It is as famous as Pingyao beef and Shanxi sliced noodles in Beijing and is known as the three famous foods in Shanxi.