1, steamed bread: steamed bread, also called "steamed bread", is one of the traditional pasta in China. Legend has it that it was invented by Zhuge Liang, the prime minister of Shu and Han Dynasties in the Three Kingdoms, and it is a kind of food steamed with fermented flour. Steamed bread with wheat flour as the main raw material is one of the daily staple foods of China people.

2. Youmian: traditional pasta, steamed with naked oats, served with mutton and minced meat, and added with various condiments, has extremely high nutritional value. Its fat content is six times that of wheat, rice, sorghum, buckwheat and yellow rice, and the heat released is equivalent to that of pork or fat cattle.

3. Sorghum noodle fish: Sorghum noodle fish is a smooth "small fish" shape made by hand with sorghum dough on the chopping board. It is a classic pasta made by people in Jinzhong, Lvliang, Xinzhou and other places, especially in Xinzhou, which is a "delicacy" for people to entertain guests. Because Shanxi people call "sorghum noodles" red noodles, and "sorghum noodle fish" is also called "red noodle fish".

4. Steamed dumplings: also known as Shaoshao, Xiaomi, Shaomai, Slightly Beautiful, Slightly Beautiful, and Ghost Pengtou, it is called _ _ in Japan to describe the fluffy top and folded flower-like shape. It is a snack steamed with instant noodles as the skin. It is shaped like pomegranate, white and crystal clear, with thin stuffing and delicious fragrance. It's fragrant and delicious, with the advantages of steamed stuffed bun and fried dumpling. It is often used as a banquet dish.

5. Scissor noodles: Scissor noodles are pasta snacks in Shanxi Province. It is named after the scissors used to make noodle tools, and it is also called caviar cutting because the cut noodles are fish-shaped. Its manufacturing method originated in the late Sui Dynasty.

6. Daoxiao Noodles: Daoxiao Noodles is a traditional pasta with Shanxi characteristics and one of the "Top Ten Noodles in China". Daoxiao Noodles is popular in Shanxi and its surrounding areas. It is said that firewood burning in Ma Xu in the Tang Dynasty began to eat various flavors of SAO Zi and spices, the most famous of which was Daoxiao Noodles in Datong, Shanxi.