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.

Roasted wheat

steamed dumplings is a traditional famous food in southern Shanxi. It is shaped like pomegranate, white and crystal clear, with many fillings and thin skin, and it is fragrant and delicious. As early as three years in Qianlong, Wang of Beijingli Village, Fushan County opened a Fushan steamed dumplings Pavilion in Xianyukou, outside Qianmen, Beijing, and made fried triangles and various famous dishes. On New Year's Eve, Gan Long returned from a private visit to Tongzhou and went to Fushan steamed dumplings Pavilion to eat steamed dumplings. The steamed dumplings stuffing here is soft and fragrant, oily but not greasy, white and crystal clear, like jade pomegranate. After a long meal, he was full of praise. After returning to the palace, he personally wrote the three characters "All in one place" and ordered people to make a plaque and send it to Fushan steamed dumplings Pavilion. Since then, the steamed dumplings Pavilion has gained great fame and doubled its value.

bean paste cake

bean paste cake was created in the late Qing dynasty and made of peas, gardenias and dried persimmons. According to legend, after the Taiping Rebels conquered Jiyuan, Henan Province, they recruited young and middle-aged local people to join the army, led their troops northward to capture Jincheng, Changzhi and other places, and continued to advance to Jinnan. When the troops were stationed in Quwo, some Jiyuan disabled soldiers saw that Quwo was fertile and beautiful, and the streets were prosperous, so they didn't think about their hometown, stayed in Quwo and started the bean paste cake business to make a living. In the years of the Republic of China, bean paste cake stalls abound, becoming a unique flavor of local snacks. They also made up a mantra: "Come to Quwo County, live in Dadongguan, copy a pair of burdens, and earn some money with bean paste." The operation of bean paste cake does not occupy the site and does not need to open the shop. The raw materials are easy to get, and small profits are quick turnover.

Laojinzi Twist

In Yongning Village, Zhangying Township, Yongji County, there was a man named Chen, who made his own twist and sold it, which was famous far and near. People called his twist "Laojinzi Twist". It turns out that Lao Jinzi's family is very rich. Because he values fame over profit, he has sold twists for decades and sold his possessions to the poor. The twisted roots he made are big and even, crisp and delicious, and the price is cheap, so there are many people who eat snacks. Every day, he carries two big baskets and peddles along the streets. One day, I met two yamen's business and wanted to buy all his twists. Lao Jinzi said, "I want to sell it to every household, and I can't let you have it all." The official got angry, kicked his basket over and broke the twist. Old Jin Zi called a group of people to eat all the twists. Seeing that everyone didn't want money after eating, the business official was very puzzled, so he reported the matter to the county official. After listening to it, the county official said, "This man values his name over his profit, so don't worry about him." There is still a saying in the local area: "The twist of Lao Jinzi, the red and white drama of Yanzi, whoever eats it will like it." The production technology of Laojinzi Twist has been improved from generation to generation, and the quality has been continuously improved, which has become one of the unique foods of Yongji.

Jishan Twist

Jishan Twist is a traditional snack in Yuncheng. According to legend, the twist was originally a court food, but when it was spread to the people, it became the shape of two sides sticking together, and now it can still be seen in Hongdong area. During the reign of Emperor Qianlong of Qing Dynasty, a businessman in Xiwei Village of Zhaidian Town brought it back to his hometown Yuncheng, where it was made and sold, and there were many eaters. Later, the businessman constantly improved the production technology, changed the twist from two strands to three strands, and then twisted it into a fried one, showing a golden thread pattern. At present, Jishan Twist has been sold in more than 11 provinces and cities such as Beijing, Shenzhen and Heilongjiang, and it is very popular.

Xiezhou mutton bread in soup

The Guandi Temple in Xiezhou is famous all over the country, and the four famous dishes in Xiezhou-mutton bread in soup, millet oil cake, fried noodles with oil tea and shredded noodles with lard and chopped green onion are also famous all over the country. Among these four famous foods, mutton paomo is the most famous.

Xiezhou mutton bread in soup has excellent selection of materials, complete ingredients, unique and exquisite technology, fresh soup and delicious taste, so it "looks beautiful and tastes delicious" and is praised by guests from all over the world. 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 fermented glutinous rice

Jinnan fermented glutinous rice is famous far and wide. It first appeared in the food stall in Hongdong City at the southern foot of Huoshan Mountain, 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. Hongdong fermented glutinous rice is famous because it uses Huoquan water and the glutinous rice grown by irrigation with this water, and also because it uses unique cooking stoves and unique brewing methods. To cook Hongdong fermented glutinous rice, it is necessary to make a special fan-box furnace, which is like a blacksmith's furnace. The diameter of the furnace mouth is about 26 cm, and a section of iron smoke pipe with a length of about 33 cm and a diameter of 3.3 cm from the front to the back is welded. In addition, a large brass ladle is 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' development, Hongdong mash has more than ten varieties, such as lotus root starch mash, clear soup mash, egg flower mash, longan mash and Sanxian mash, which is a popular soup deeply loved by people.

"three-handed" hard-faced buns

It is said that in the 26th year of Guangxu, Eight-Nation Alliance invaded Beijing, and Cixi fled to Linjin County in a panic, which made her hungry. It happened that the hard-faced steamed buns made by Xie's "three-handed" steamed buns shop had just come out. After Cixi tasted them, she repeatedly praised them for their delicious taste. After arriving in Chang 'an, I still yearned for the "three inverted hands" steamed buns, so I listed them as a tribute to enjoy. Since then, the reputation of "three inverted hands" has spread far and wide.

The making process of "three-handed" hard-faced steamed buns is complicated, and it is manual operation. After three times of hand-handed, the flour is fully fermented, thus achieving the excellent effect of distinct layers, mellow and full taste, delicious and sweet taste.

"In the past, Cixi was listed as a tribute after eating, but now people all appreciate it." This couplet was posted in front of Xie Bin's ancestral "three hands" of individual industrial and commercial households in South Ring West Road, Yuncheng City. The former tribute has entered people's lives, and its delicious taste, mellow taste and fragrant color are pushing the "three hands" hard flour buns to a higher level of famous eating space.

Miscellaneous cutting of sheep

Miscellaneous cutting is a kind of local snacks in Shanxi. According to legend, Shanxi people began to eat miscellaneous cuts in the Yuan Dynasty, and one miscellaneous cut was given by Kublai Khan's mother. When Kublai Khan of Yuan Shizu entered the Central Plains from Shanxi and passed through Quwo County, his mother, the Queen Mother Zhuang Sheng, was ill, and Xu Guozhen, a famous doctor in Quwo, made a diagnosis and treatment for him and became the favorite physician of Kublai Khan's mother. Xu's mother, Chef Han Shanshan, served the Queen Mother Zhuang Sheng with her son. It was a pity that Han saw the Mongols eating mutton and abandoned it in the water. He picked it up, washed it, cooked it, and served it with green onions and peppers. It was delicious. After the queen mother tasted it, she was praised, that is, she was given the name "goat cheese". Since then, it has gradually spread and become a folk snack.

haggis is called differently in different areas of Shanxi, and it is also eaten differently. There are three ways of South, Middle and North represented by Quwo, Taiyuan and Datong. The South Road Miscellaneous Cutting (Quwo) emphasizes water boiling, and the original juice is the original soup, which is milky white in color and mellow in taste. The preparation method is roughly four steps of cleaning, boiling, cutting and matching, and the process is fine; The middle road (Taiyuan) is full of miscellaneous cutting materials, and onions, ginger and parsley are added to the soup, and some are added with vermicelli and tofu, which has another flavor; The eating method and preparation method of miscellaneous cutting in North Road (Datong) are rough. The cauldron is set on fire, and the soup is stewed in a pot with ingredients, which is kept with the food and is not formal.

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.

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.

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.

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 together with the green-yellow, soft-gluten Hele, mixed with bright red Chili oil and seasonings such as raw garlic, mustard and pepper. The mouth is raw and numb.

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 from 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.