What are the specialties of Datong

Datong, a municipality in Shanxi Province, is one of the first 24 national historical and cultural cities in China, one of the first 13 larger cities in China, and one of the nine ancient capitals of China, and the following specialties of Datong are shared with you, so take a look!

Avena nest

Avena nest shaped like a round cylinder, the production of oat fried first, ground into noodles; then oat flour with boiling water splash cooked, and after a good, made into a variety of patterns steamed, that is, "three cooked". Eat can be divided into hot and cold two kinds of dishes: cold dishes are mixed with shredded cucumber, shredded water radish, and then with salt soup chili oil, vegetables and oat noodles mixed up, fragrant and tasty; hot dishes are mutton bacon, with a little mushrooms, open the cage will be dipped in oat noodles with mutton and mushroom soup, it is a silky smooth texture, aroma, beauty can not be described.

Yellow cake

Yellow cake is a common home food around Datong, the raw material is yellow rice flour, first with warm water and broken into pieces (loose grain), steamed in a cage, and then poured in the basin with a hand kneaded again, kneaded side of the surface of the rubbing a little bit of sesame oil, which can be used to prevent the surface of the cake from drying and cracking. Finally, the and good cake noodles into small pieces, dipped in meat and vegetable sauce can be eaten. The yellow cake has four characteristics: yellow, soft, sinewy, and fragrant, and it is fluffy and delicious to eat.

Dongtong Cold Noodles

Dongtong Cold Noodles are made from potato starch, and there are three cans of vinegar, green onion, salt, and chili oil in every Cold Noodles stall. Local specialties such as dried tofu, lotus beans and smoked eggs can also be added at your discretion. The clear cold noodles, the red chili oil, the golden and crispy fried lotus beans, and the dried tofu cut into diamond shapes and chewed with special tendrils, all look so colorful and flavorful that you can't help but whet your appetite. Lotus beans, dried tofu, and chili oil are the specialties. The lotus beans are crispy, the dried tofu is chewy, and the chili oil is spicy, unlike other chili peppers that are dry and hot.

Haggis

After eating mutton, the head of the sheep, sheep's hooves, sheep's heart, sheep's liver, sheep's lungs, sheep's intestines, and sheep's blood, etc., washed, boiled, chopped, and boiled with green onions, chili peppers, salt, and other seasoning to make soup. Because there are all kinds of things inside, it is called haggis. Tatung haggis soup is also mixed with yam vermicelli, meat and vegetarian, oil and not greasy, mellow flavor, fishing out of the pot to the steaming hot, the aroma of the people, eat up the taste of delicious, with obvious cold, warm stomach, body functions, is a better therapeutic health food. After eating mutton, the sheep head, sheep hooves, sheep heart, sheep liver, sheep lungs, sheep intestines and sheep blood, such as washing, cooking, chopping, with onions, chili peppers, salt and other seasonings boiled into soup. Because there are all kinds of things inside, it is called haggis. Tatung haggis soup also mixed with yam noodles, meat and vegetarian, oil and not greasy, mellow flavor, out of the pot to the steaming hot, fragrant, eat up the flavor, with a clear cold, warm stomach, Shu body functions, is a better therapeutic health food.

Datong knife-shaved noodles

Shanxi is the hometown of pasta, a wide variety of pasta, including knife-shaved noodles are the most famous, it can be called the "king of pasta", it has a false outside tendon, soft and smooth, easy to digest and other characteristics, and Beijing's brine noodles, Shandong's Yifu noodles, Wuhan's hot noodles, Sichuan's 'Dan Dan noodles are known as China's famous five noodles. In the knife-shaved noodles around Shanxi, the most famous than Datong knife-shaved noodles. It can be called "the king of noodles".

Datong knife-shaved noodles are beautiful and inexpensive, color, aroma and taste, forming a unique style of Datong, many foreign friends came to Datong, after tasting, are full of praise. Some local travelers, after returning to their hometowns, have to rush to the noodle store, to eat a bowl of knife-shaved noodles, to solve the feelings of day and night longing.

Dongdong Rabbit Head

Dongdong Rabbit Head has been famous for more than a decade. There is a street called Shuifu Street, also known as Commander's Street, and since rabbit head has become a climate in this street, people are more accustomed to calling it a street of rabbit head. It is said that Datong rabbit head daily sales can reach 40,000, which shows that people are not generally like, but a hobby. This other diners praise the food is not difficult to do, with ginger, onion, chili anise and more than 10 kinds of spices stewed rabbit head, simmering time of about 3 hours or more, until the flavor .

"Flying birds such as the partridge, walking animals such as the rabbit." People love to eat rabbit meat, both customs and habits, but also in recent years, scientists and technologists revealed the lure of rabbit meat nutrient-rich. According to "Compendium of Materia Medica", rabbit meat is cold and sweet in nature, with the effect of tonifying the middle and benefiting the qi, cooling the blood and detoxifying the toxin, nourishing the stomach and benefiting the intestines. Modern scientists have proved that rabbit meat has high protein, high lysine, high digestibility, low fat, low cholesterol, low calorie characteristics, is a kind of "three high, three low" food, food can prevent hypertension, obesity, atherosclerosis and other modern civilization diseases.

Baihua Siu Mai

According to the history, Datong's siu mai appeared in the Ming Dynasty. At the beginning of Ming Dynasty, Zhu Yuanzhang sent his thirteenth son Zhu Gui to the important town of Datong in order to consolidate the border defense. The king of the food for pleasure, found that the border town meat ingredients are mostly, they thought of making siu mai for the pleasure of the mouth and stomach. The chefs of the Imperial House of Cuisine are ingenious and unique, the production of siu mai has a beautiful appearance and delicious flavor. The edge of the mouth snow white, as pear blossom petals; thin skin like jade, through the skin can see the meat. Because of the color, flavor and shape are good, Zhu Gui is very happy, often in the House feast, with roasted wheat to entertain the civil servants and military generals. People are y roasted wheat flavor, have to inquire about the production method, so that they can taste at home. Later, the recipe stayed in the folk, the big restaurants also do open siu mai, varieties of patterns continue to increase, the emergence of vegetable leaves siu mai, crystal siu mai, emerald siu mai, golden shrimp siu mai and so on.

The Eight-Power Allied Forces attacked Beijing in the year of the Boxer uprising, Empress Dowager Cixi and Emperor Guangxu fled to Datong, the local officials in order to flatter the old Buddha, in the catering and lodging on the effort to think. Because of the reputation of the Phoenix Pavilion Hotel, it was designated to undertake the task of reception. The chefs used chicken, duck, fish, shrimp, crab, beef, mutton, pork, rabbit meat as filling, made nine cages of siu mai, siu mai presented to Cixi in front of her, she found that each cage of siu mai on the upper end of the flower are different, respectively, is the peony, lotus, roses, peonies, magnolias, moon, autumn chrysanthemums, azaleas, plum blossoms, can not help but be blossomed, and then praised as "a hundred flowers of siu mai!

"Hundred Flowers Siu Mai" is a symbol of the food culture of Datong. It unites Datong people's understanding and creation of food, and is the embodiment of the wisdom of the people's life in Datong area.

Boss Datong Assorted Copper Hot Pot

In the cold winter, if you ask a Datong person what he or she would like to eat most, I believe that many of them will come up with the answer: hot pot!

There are many kinds of hot pots in Datong, but for the people of Datong, the most favorite is the big old Tongjin hot pot. An old-fashioned copper hot pot is placed in the center of the table, in which a dozen ingredients with meat and vegetables are not only attractive in color, but also after the soup is boiled, the aroma is even more mouth-watering. When the carcasses are stuck, the softness of the steak, the crispness of the hoof tendon, the crispness of the broccoli, and the tenderness of the cabbage heart are all full of flavor.

Mixed hot pot, as the name suggests, is made with a variety of ingredients. Boss with mixed hot pot is usually cooked in an old-fashioned copper hot pot, the most authentic is the charcoal burning. The ingredients of Boss Tong Assorted Hot Pot are very rich, among which the meats are traditional Datong steak meat strips, steamed meatballs, pork ribs, beef, etc., and the veggies are dried bean curd, dried gourd strips, yellow flowers, fungus, cabbages, spinach, deep-fried tofu, deep-fried yam, vermicelli, etc., and there are squid, sea cucumber, prawns and so on.

The production method of mixed hot pot is not complicated, but to do a good job is not an easy task, the key is the placement of dishes, not only to focus on color, but also meat and vegetable collocation, so as to ensure that the soup is fresh and tasty. Specific practice is, first of all, a variety of raw materials cut into segments or slices ready, the cabbage heart, fine vermicelli loaded at the bottom of the copper hot pot, sprinkle Shanghai rice, posed pills, and then on top of the prawns, squid rolls, braised pork, fried tofu, yellow flowers, carrot strips, etc. according to different colors, meat and vegetables in order to be placed. After the ingredients are arranged, that is, slowly injected into the base soup, put the red-hot charcoal into the pot chamber, and wait for the hot pot to boil and simmer for about 20 minutes, you can feast.

Boss with assorted hot pot cool but not greasy, fresh and delicious, coupled with the copper hot pot for the Datong specialties, which also creates the unique flavor of the Datong assorted hot pot, become the favorite of the people of Datong. A few days ago, the oldest with the assorted hot pot was also selected as a municipal non-heritage.

Boss with eight bowls

New Year's Eve night, the family reunion, eat New Year's Eve dinner is the Chinese children's custom of the New Year's Eve. New Year's Eve dinner hall of fame, different places in the north and south, our ancient capital of Datong food culture booming, handed down in the old with the folk New Year's Eve food "eight bowls", although now through the flow of time faded out of people's horizons, but the "eight bowls" of the thick The flavor of the year, still with its unique taste buds memory remains in the mind of the old with the people.

"Eight bowls", as the name suggests, is composed of eight dishes, served in eight large bowls, including steak pork strips, cassoulet chicken pieces, over-fried meat, battered elbow, steak lamb, braised fish, cassoulet meatballs, eight treasures of rice, these folk dishes.

There are many versions of the origin of "eight bowls", such as Zhengding "eight bowls" is said to have been created by Zhao Yun, a famous general of the Three Kingdoms, Anhui "eight bowls" and even the great literary hero Su Dongpo has a connection. Su Dongpo, the most bizarre version of the legend of Cao Guoyun Teng Yun, the eight bowls. Of course, these are rumors, but "eight bowls" is widely spread is an indisputable fact, chicken hair wild store or, huge room mansion also, the table can often find its traces.

Boss with the "eight bowls", when the Beijing "eight bowls" line, the earliest prevalent in the mid-Qing Dynasty. During the Qianlong period of the Qing Dynasty, the political and social harmony, the prosperity of all industries, the food market has never been more prosperous, in which the "full Manchu feast" in the food industry. Man Han feast is divided into the upper eight treasures, eight treasures and the lower eight treasures, eight bowls because of its crude ingredients, so it is listed as the "lower eight treasures", folk called "eight bowls".

In the old days, the practice of "eight bowls" was divided into thick and thin. Beijing eight bowls, for example, fine eight bowls refers to simmered fish fillets, braised shrimp, the whole family, osmanthus fish bones, braised slippery fish, Sichuan shredded pork, Sichuan meatballs, pine meat, etc.; coarse eight bowls of fried green shrimp, braised chicken, all stewed egg custard crab meat, sea cucumber meatballs, Yuanbao meat, chicken in clear broth, dismantle the chicken braised, homemade burned carp, etc..

During the Qing Dynasty, Datong and the capital of frequent trade exchanges, Beijing "eight bowls" gradually spread in Datong neighborhoods, becoming the main form of feasts when people get married. However, Datong's "eight bowls" is not a copy of Beijing's "eight bowls" recipe. As Datong and the mouth outside (now Inner Mongolia) trade exchanges more, absorbing the northwest region "Halal eight bowls" of some dishes, such as steak lamb, steak beef, coupled with the integration of local specialties, so the formation of the unique flavor of Datong "eight bowls".