The basic flavor from Jinzhong snacks to Pingyao cuisine is salty and fragrant, supplemented by sweet and sour, and the dishes can be divided into three groups: South, North and Middle. The south road is dominated by Yuncheng and Linfen, with seafood as the most important dish and light taste. North Road is represented by Datong and Wutai Mountain [video], and the dishes pay attention to heavy oil and heavy color. The dishes in the middle road are mainly Taiyuan [video], which combines the strengths of the north and the south. The ingredients are carefully selected and carefully cut, with salty taste as the main ingredient and sweet and sour as the supplement. The dishes are crisp, tender, heavy color and heavy taste. The traditional famous dishes in Jin cuisine include sweet and sour fish, pot-cooked mutton, scallion-fried cypress seed mutton, shredded yam, baked eggs in iron bowls, and fermented bean curd meat. Shanxi's famous flavor snacks include "brain", Daoxiao Noodles, poking fish, cat's ear, oat noodle, Wenxi cake and so on. Among condiments, Qingxu mature vinegar, Daixian pepper, Yanbei sesame oil and Yingxian purple garlic are all very famous. Shanxi pasta is especially famous, with many varieties, unique eating methods and different flavors. The finished products are tough or soft, all smooth and refreshing, with a long aftertaste. The strangest thing is that Shanxi pasta can be a feast, and it will not be the same from beginning to end. Pingyao [Video] County's catering features are still mainly pasta. Like most places in Shanxi, millet gruel, steamed bread and baked wheat cakes are often used in the morning and evening. At noon, there are various kinds of pasta, such as noodles with gravy, Zhajiang Noodles, rubbing fish, etc. The dishes of the noodles are complete and delicious. You can taste Pingyao's local snacks on a street in the Ming and Qing Dynasties.