Pingyao beef, a well-deserved rival in Pingyao food industry, is a royal tribute renowned at home and abroad. Its production technology has been passed down for hundreds of years, and it tastes delicious, neither firewood nor greasy, and is suitable for all ages. The lips and teeth remain fragrant after CD.
Potato chips and beef strips are crisp and tender, and the combination is seamless. With the blessing of cumin flavor, it has more fashionable flavor elements and richer dishes than traditional Pingyao beef.
Beef copper chafing dish is suitable for friends or family to travel around a table. The pot is full, and beef pieces and other ingredients are slurping in the pot. You soak me, I soak you, the taste rolls in the steaming heat, and the aroma is overflowing.
That must have dropped the bowl! If you can't see the streets, just set up a stall, which is the smell of cooking.
The bowl holder, as its name implies, is a kind of Shanxi pasta, which is similar to Shaanxi dough, but its state is not the same. You can stir-fry it hot or cold. In the late Qing Dynasty, Empress Dowager Cixi and Emperor Guangxu were entertained, and the princes and ministers were full of praise after eating. I met a century-old shop, Hu Ji, in the hutong of the ancient city.
There must be! The dessert of Pingyao ancient city-handmade millet moon cake, a kind of hand-made dessert snack, has only one flavor, which is crisp when eaten hot, crisp when eaten cold, sweet but not greasy, and has a very simple old taste. Subvert your understanding of the traditional brown sugar Wuren moon cake and fall in love with it at once. Pingyao moon cake shop, an old shop, is open to the outside world and is now sold at a reasonable price.
Long yam, a special product of Pingyao, is sweet and moist, and it is also a good tonic. There are various long yam dishes in the hotels in Pingyao Ancient City, such as stir-fried long yam, honey long yam and sesame oil long yam. Long yam is also made into powder for drinking.
Shanxi's pasta is extensive and profound. Pingyao, as a small county in Shanxi, pasta culture is no exception, and the classics are rubbing and cutting knots.
Fighting is a transliteration of the local dialect and has nothing to do with fighting. Pingyao is simple in folk customs, and there is no barbaric style outside the Great Wall. Rubbing is a kind of pasta with a special eraser, which is put on a boiling pot and rubbed like shredded potatoes to make a unique shape.
Cutting a knot is a small piece of dough dug out with your fingers, which is a small piece in layman's terms. The simpler the operation, the more difficult it is. Both the hardness of the surface and the strength of the fingers are very important.
Pouring juice must be the most uncommon dish (staple food). Athena Chu: kao (Kao) lao (lao), a kind of pasta steamed with oat flour. The kind Pingyao people added a "reliable" annotation, giving it magical power. The waiter in the northern restaurant told us that this dish is closely related when it is cooked. When it is served, at least two people must cooperate with each other to tear down each small circle, which represents firmness and unity. Good food still makes a lot of sense.
Many Shanxi businessmen will go to Shanhaiguan to study and do business in their teens, commonly known as "going west." The family will fry camellia oleifera for those who have left their hometown to fill their hunger on the road. Camellia oleifera is a mixture of whole grain flour and various nuts, which can be drunk by adding boiling water, usually as a sweet soup for breakfast or after meals. A bowl of excellent camellia oleifera, full of fragrance, soaked in dry food, is a nobleman at the breakfast table of Shanxi people.
Seabuckthorn juice, as one of the specialties, is full of shops and restaurants in Pingyao streets, and the bottle is impressively printed with "Born for Pingyao". The price varies with different brands, different capacities and different sales locations, ranging from ten yuan for three bottles to five yuan for one bottle and then ten yuan for one bottle. Seabuckthorn, commonly known as vinegar willow, has become one of the model economic crops in arid areas because of its extraordinary vitality. Seabuckthorn juice is sour, sweet and refreshing, and has certain medicinal effects, so it is also a healthy drink.
Seabuckthorn is also common in restaurants in Pingyao ancient city. Most restaurants can make soup, sea buckthorn and tremella soup, and people in northern restaurants are ingenious. This is the most creative way to eat cucumber I have ever seen. The perfect combination of sweet and sour seabuckthorn and cucumber is an extraordinary experience.
After reading so many delicious foods in Pingyao ancient city, is there an impulse to lick the screen? Food, originally, can't be completely described in words, or you should taste it yourself.