The south road is dominated by Yuncheng and Linfen, mainly seafood, with a light taste.
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.
Shanxi pasta is especially famous for its variety, unique eating method and different flavors. The finished product is tough or soft, 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.
Shanxi's famous dishes are: smoked pork, vermicelli sausage, fried dough sticks, Lama meat, butterfly-fried mutton, brain flower, Daoxiao Noodles, fiddler fish, cat's ear, oat noodle and Wenxi cake.
Shanxi cuisine:
★ Dishes: North West Mutton Soup
★ Ingredients: sheep hind leg meat, sheep blood tofu, white tofu, rape, vermicelli, sheep bone, red dates and medlar.
★ Production process: the mutton skewers are cooked for 7 to 8 hours, and the hind legs of the sheep are cooked together. After the soup is thick and white, the mutton is taken out and sliced. Then put sheep's blood tofu, white tofu, vermicelli and rape in water, spread them on the bottom of the casserole, slice the mutton, code it, pour in thick soup, add salt and monosodium glutamate to taste, add Lycium barbarum and jujube at the same time, and put it on an alcohol stove for ignition and boiling.
★ Nourishing function: it has the functions of warming and tonifying, dispelling cold, strengthening spleen and enriching blood.
★ Taste: There are many ways to eat, either according to the above, or using ingredients to rinse the pot.
Features: Steamed meat in Dingxiang.
Steamed pork in Dingxiang is cooked and chopped pork and potatoes, then mixed with flour and seasoning and steamed in a bowl. When you eat it, heat it and cut it into pieces. It's delicious.
Special dish: wuzhai pig black meat stew powder
Take pork braised in brown sauce, add potatoes, vermicelli, tofu and seasoning. Stew in the pressure cooker for a long time until the meat and potatoes are stewed, which is suitable for all ages.
Special: entrails of sheep
It is a specialty of Hongdong County, which first appeared in the Yuan Dynasty. Its biggest feature is the original soup, that is, only the most common condiments are added, such as salt, Chili oil (fried sheep) and scallion. Pepper, monosodium glutamate, aniseed, etc. Then put it in a casserole and cook it slowly. This practice is similar to the Mongolian custom of eating mutton.
Special dish: pig blood enema
Pig blood enema is one of the traditional famous foods in Huozhou. Created in the middle of Qing Dynasty, it is a famous product in Sanjin with fine processing and unique flavor. /kloc-in 0/900, Eight-Nation Alliance went to Beijing. After the Western Empress Dowager and Emperor Guangxu fled to Xi 'an, and stopped in Huozhou, a famous chef made a royal banquet for them. Western Empress Dowager Cixi, Emperor Guangxu and other ministers praised pig blood enema, so it became a traditional famous food.
Oily meat
[Main materials and auxiliary materials]
Pork shoulder pole meat
Canned winter bamboo shoots
Auricularia auricula 15g aromatic vinegar ............. 2.5g
Cucumber ... cucumber ... cucumber.
Clean scallion 15g.
2.5g of fresh ginger and 2g of refined salt.
Jiu Shao ..................
MSG, 2 eggs.
Sesame oil 15g chicken soup 50g.
Boiled lard ..............................................................................................................................................................................
[Cooking method]
1. Remove the film, white tendons and fat from the shoulder pole meat, put it horizontally on the chopping block, cut the raw materials into strips with a thickness of 0.33 cm by flat knife, then put it flat on the chopping block, and then obliquely cut it with a straight knife to grow into rectangular pieces with a width of 6.6 cm.
2. Cut winter bamboo shoots and cucumbers into pieces as big as meat, large pieces of black fungus into small pieces, large pieces of green beans into onions, peeled ginger into ginger rice, and sliced garlic cloves.
3. Put the sliced meat into a bowl, add yellow sauce, pepper water, soy sauce (5g) and salt, mix well and marinate for 8h.
4. Blanch the winter bamboo shoots. If it is too cold, put the clear water in a small bowl. Add auricularia auricula and cucumber slices, chicken soup, Shaoxing wine, monosodium glutamate, soy sauce (10g) and wet starch (10g) to make sauce.
5. In the wok, put the pork slices soaked by people when the lard is burned to 50% heat, quickly push them away with chopsticks, slide for about 5 ~ 6 seconds, and drain the oil in the colander. Put lard (15g) into a wok, stir-fry onion slices, Jiang Mo slices and garlic slices, cook the sliced meat with oil, then pour in the prepared sauce, stir well, and pour in lard (15g) to serve.
[Process key]
1. "Overoiled meat" is famous for its oil heat transfer, and temperature is the most important and the key to success. When operating, the oil temperature should be around 165℃, and the best oiling can make the meat slices smooth and smooth, dry but not hard, and golden in color. When the oil temperature is high, the meat pieces stick together and the external coke is endogenous. The oil temperature is low, it is easy to lose paste and deform, and the meat is old and hard.
2. The sliced meat should be soaked for enough time to ensure the texture and flavor of this dish. Stir several times in the middle to make it more moist and even, and cover it with a wet cloth to prevent air drying.
3. In the process of heating and seasoning, this dish is seasoned with vinegar. The main points of vinegar are timely, moderate and appropriate, so as to achieve the purpose of removing fishy smell and enhancing fragrance. There must be enough firepower when operating, and seize the opportunity.
To make this dish, you must use clean cooked pig fat, so that the dish can play its due flavor. The lard extracted from fat is even worse, and other oils are even less effective.
[Flavor characteristics]
1. "Oily meat" is one of the famous dishes in Shanxi. It was a famous official dish at first, then spread to Taiyuan and gradually spread in Shanxi. After the improvement of chefs in past dynasties, this dish has reached a relatively perfect level. Because Shanxi's "oily meat" has its own uniqueness from material selection to cutting, from pickling to cooking, especially in the use of seasonings, which clearly reflects the local flavor characteristics of Shanxi. Shanxi people are jealous, and they are very particular about cooking with vinegar. The method of using vinegar in this dish is an example.
2. The requirements of this dish: golden and bright in color, salty in taste and little in vinegar, soft in texture, transparent in juice, not thin or thick, and slightly bright in oil.
3. There are many sister varieties of "oily meat" in Shanxi, such as "red and white oily meat", mainly pork tenderloin and chicken breast; "oily sea cucumber" refers to sea cucumber soaked in water as the main ingredient of this dish. There are also varieties such as "oily pork kidney flower", which have different textures and different flavors. They can be used not only to make wine, but also to make noodles. This is an ideal delicacy.
Other areas, also known as "oily meat", are very popular in Shanghai, Suzhou, Hangzhou and Xinjiang.