Steamed pork in Dingxiang, Shanxi Province is a famous dish of Han nationality in the north of Dingxiang. It is said to be a tribute to the local court, and now it is 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.

2. Daizhou cotton and linen tablets

It has a long history and is famous for its thinness, crispness, sweetness and delicious taste. It has a history of nearly a hundred years. Famous firms in Daizhou, such as Juxingrui, Xingshengzhai, Fuchengzhai, Tianxingchang, Jushengzhai and Fushengkui, specialize in flour and hemp chips and sell them outside the state, enjoying a high reputation in Shanxi.

3. Baode Bowl Tray

It is a traditional snack of Han nationality in Baode County, Xinzhou, Shanxi Province. It has a unique flavor and is the top grade of snacks. A bowl holder, as its name implies, is to put the paste made of buckwheat noodles into a bowl, steam it in a cage and cool it, and then pull out a "holder" similar to the bowl. Authentic buckwheat noodles used in Baode's "bowls and plates" are called "upper buckwheat noodles" by screening coarse black noodles and leaving white fine noodles. Baode county is rich in buckwheat, and the buckwheat bowl is crystal clear, white and slightly green, with delicate texture, soft and smooth, fragrant and delicious.

4. Yuan Ping Guo Kui

This is a traditional cake of the Han nationality in Shanxi. The pastry is yellow and has the characteristics of fragrance, sweetness, crispness and crispness. According to stuffing and non-stuffing, it can be divided into hollow pot helmet and solid pot helmet. It is shaped like a block, about three inches long and inches wide, and its edges are round. Those without stuffing are called hollow pot heads, and those with stuffing have another name. Most of them are sweet-filled Guo Kui, and the best one is Mei Guo Cheng Guo Kui. Guo Kui's cake noodles are orange, sweet and crisp, with different fillings and different flavors, which makes people tired of eating for a long time.

5. Sorghum noodle fish

This is a kind of daily food made of coarse grains by rural people in Xinzhou area. In recent years, some hotels and restaurants have developed it into a flavor food to entertain domestic and foreign tourists. This is a common meal in Xinzhou, Dingxiang, Wutai, Yuanping and Daixian in northern Shanxi. Housewives squeeze the mixed noodles into balls the size of dates, rub them from both ends of the big case at the same time, make small fish as thin as a fragrant head, steam them and pour soup on them. If the time is tight and there is no time to rub the fish, it will be pinched into a thin red shell. Either break it into pieces and mix it with vegetables, or cut it into strips and fry it with eggs and sauerkraut, which is equally mouth-watering. In the past, when the children in the village were hungry, they took a red-faced shell, poured a little salt and vinegar into it, dropped a little cooking oil, and broke a piece from the side to eat with salt and vinegar. Finally, salt vinegar and shell fragrance, the people call it "oil and salt touching the nest."

6. Fish rice in meandering acid

Hequ people found that pickled glutinous rice has the function of clearing away heat and quenching thirst, so they made sour soup with heart, put rice in it, soaked it for 4 to 8 hours above l5 degrees Celsius, and then clarified the glutinous rice to make sour porridge. Hequ people call this kind of porridge sour porridge. Boil it with sour soup until it is 80% mature, take it out and steam it in a cage, which is called sour fishing rice or "rice rice". Over time, there is a "sour rice altar" on the stove of every household in Hequ people, which is soaked with glutinous rice. Using the temperature of the stove to ferment it, children and grandchildren are reluctant to give up while eating and fishing. Hequ people often add potatoes and sweet potato chips when making sour porridge, and sour rice is usually eaten with marinated vegetables. Sour rice soup is not only a good drink to quench thirst and promote fluid production, but also can relieve alcohol. This accidental discovery gradually evolved into a common eating habit, which spread to all parts of northern Shaanxi and even many places in Shanxi, and became one of the most distinctive folk eating customs in Shanxi folk food culture for thousands of years. Especially in summer, Hequ people eat it for three meals a day.

7. Shenchi moon cake

It is a specialty of Han nationality in Shenchi County, Xinzhou City, Shanxi Province. It is famous for its delicious, crisp and sweet taste in Xinzhou and even in Shanxi Province. It has won the love of people in Shanxi, Shaanxi and Mongolia with its characteristics of "crisp skin, strong flavor, soft but not greasy and enduring".

Shenchi County is an oil production base county in Shanxi Province and a famous hometown of moon cakes. Shenchi moon cakes with local characteristics have a history of more than 500 years.

8. chop three knives

Also known as oilseed and oilcloth bag, it is golden in color, sweet and delicious, and it is one of the Han pasta snacks that spread in Pingshan, Jingxing, Hebei and Wutai Mountain, Shanxi during the Spring Festival. When frying, it is called "cutting three knives" because it wants sesame oil to penetrate into it. It tastes greasy, so it is also called "oil bag". It has a history of more than 300 years, and it is passed down from generation to generation every year. In the long feudal society, Wutai working people lived in poverty and lived on corn all the year round. In order to change this monotonous diet, five people created a fine coarse-grained food.