1, pot roast mutton

Mutton can replenish fatigue, dispel cold and warm qi and blood; Benefiting kidney qi, tonifying body, resisting aging, stimulating appetite and strengthening physical strength. Pot roast mutton belongs to Shanxi cuisine, fried with fresh mutton and various seasonings, and its meat is delicious. Rich in protein, vitamins and trace elements, it is especially suitable for winter tonic.

2. Oily meat

Oily meat is the most famous traditional dish in Shanxi province, and it is known as "three Jin blindly". There are different opinions on its origin and practices vary from place to place. The famous ones are oily meat from Datong, Taiyuan, Yangquan and Jincheng, and the "rice oily meat" from Jincheng is characterized by more soup, so it is necessary to eat it with freshly cooked rice.

3. Lama meat

Lama meat is a specialty of Shanxi province and one of the top ten famous bowls in Shanxi. In Shaanxi, Shanxi and Henan, it is almost a favorite home cooking. Although the small crispy meat has an entrance, it is crisp but not rotten, fat but not greasy, and has a strong sauce flavor. The soup at the bottom of the bowl is very thick. If you mix it evenly with chopsticks, you will find that every piece of meat is wonderful! Let the diners scream.

4. Steamed meat in Dingxiang

Steamed pork in Dingxiang, Shanxi Province is a famous specialty in the north of Dingxiang. According to legend, it is a tribute to the local court, and now it is also one of the necessary dishes for local folk banquets. The ingredients are mainly lean pork, supplemented by starch, vegetable oil and various condiments. It has the characteristics of fragrant meat and not getting tired of eating more.

5. Sauté ed cypress mutton with onion

Sauté ed mutton with onion and cypress kernel is one of the recipes of Shanxi cuisine, with mutton as the main ingredient. The cooking skill of onion-fried cabbage mutton is mainly onion-fried vegetables, which tastes like onion. Bai Zi mutton is a specialty of Zhongyang County, Shaanxi Province. It is famous for its freshness, fragrance and no fishy smell. Locals call it Talinam and Buxin Pill.

Extended data:

Shanxi cuisine originated in Shanxi, with salty taste as the main flavor, supplemented by sweet and sour taste. Jin cuisine is simple in material selection, pays attention to cooking temperature, pays attention to the original flavor after cooking, and is good at frying, frying, stewing, roasting, stewing, steaming and other cooking techniques, with obvious regional characteristics and different flavor characteristics.

Cuisine can be divided into three categories: southern, northern and Chinese.

The South Road is dominated by Yuncheng, Jincheng, Linfen and Changzhi, and the dishes are light in taste, and they are good at techniques such as smoking, soup, marinating, burning, stewing and steaming.

The North Road is represented by Datong and Wutai Mountain, and the dishes pay attention to heavy oil and heavy color.

The dishes in Zhonglu mainly come from Taiyuan, which combines the strengths of North and South. The ingredients are carefully selected and carefully matched. Salty taste is dominant, supplemented by sweet and sour. The dishes are crisp, tender, heavy in color and taste.

References:

Baidu encyclopedia-Shanxi gourmet