1, pursed noodles.
Shanxi's noodle dishes are many, pursed noodles is one of them, do not need to roll, do not need to peel, but "pursed", good pursed tip noodles can be "slippery" in the mouth, and then with a variety of ingredients with a variety of toppings, toppings can be improved according to their own taste preferences, can be meat or vegetarian, you can also add some other ingredients, such as carrots, celery, garlic. The noodles can be served with a variety of toppings, which can be modified according to your own taste preferences, such as meat or vegetarian, and some other ingredients, such as diced carrots, celery, garlic scapes, etc., for a variety of food, better taste and more nutritious.
2, over the bridge rice noodles.
Over the bridge rice noodles originated in the Mengzi region, "sea bowl" soup, meat first after vegetarian, in order to put more than a dozen small dishes of ingredients, poured into the rice noodles, soup fresh, ingredients enough. The soup of Mengzi Bridge Rice Noodle is made of big bone, old hen and Yi-Wei ham boiled for a long time, and it is good to be clear and bright.
3, Luoyang water mat.
Luoyang water banquet total **** 24 dishes, 8 cold dishes and 16 hot dishes, all hot dishes have soup, soup soup, hot dishes eaten one, remove the other on another, eat one on one, like running water is constantly updated.
4, herbal tea.
Herbal tea is the people of Guangdong, Hong Kong and Macao according to the local climate, soil and water characteristics, based on the theory of Chinese medicine as a guide to the health of the Chinese herbal medicine as raw materials, consumption, summed up a kind of heat and detoxification, thirst, remove fire and dehumidification and other efficacy, has become a local people's daily drink.
5, Douban.
Pixian Douban is one of the essential ingredients for cooking Sichuan cuisine, whether it is Sichuan-style home cooking or back to the meat, Ma Po Tofu, Douban fish and other classic Sichuan dishes, can not be separated from the bean paste.
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