Taiyuan's "Li Jianyi" steamed dumplings, Pingyao beef, Taikoo cake, Wenxi boiled cake, Ruicheng hemp slices, Taiyuan mutton offal soup, enema, Gaoping roasted tofu, Jiexiu brewed sugar, Xinzhou tile cake, Pingyang bubble cake, etc. all have unique flavors, and are the top grade among famous foods. Shanxi pasta, Daoxiao Noodles, Lamian Noodles, noodles with knives, rolling noodles, picking tips, cat ears, river fishing and other pasta all have Shanxi characteristics.
Bao wan de tuo
Baode County is rich in buckwheat. The buckwheat bowl is crystal clear, white and slightly blue, delicate in texture, soft, smooth, tender, fragrant and delicious, and unique in flavor. It is the top grade of Xinzhou regional snacks.
The making method of the bowl holder: mix buckwheat flour with salt water into flour spikes, then add water to make paste, put it in a bowl, steam it with strong fire until it is half cooked, stir it once to prevent precipitation, and cool it after cooking. Buckwheat bowls should be stewed while they are cold, or poured with vegetarian soup or mixed with meat sauce. It is not only a delicious food to entertain guests, but also has the functions of dredging the stomach, clearing away heat and dryness, and relaxing bowels. When outsiders come here, they all have a taste. There are many franchise stores in Baode County, and there are high-grade goods in other places, which are deeply appreciated by diners.
Shenchi dough twists
Shenchi bean curd, one of the famous foods in Wutai Mountain area, has a long-standing reputation in the food industry and is famous in the north. It consists of three parts of fermented fertilizer, two and a half parts of water, half part of oil and a little sugar and alkali. Use gourd oil when frying, it should be clear and clear, and it is advisable not to bubble or smoke. Shenchi Twist looks delicious, smells very fragrant, tastes crisp but not hard, crisp but not scattered, sweet and chewy, with endless aftertaste.
Fan Shi babing
Scar cake, named after the cake is covered with scars, is also called seed cake, which was made in the Ming Dynasty. Its ingredients are white flour, oil, sugar, eggs and soda. When making, the dough is rolled into pancakes with a diameter of about half a foot and baked in an iron pan. Spread a layer of sand in the iron pot, put a layer of cake and bake. The cooked round cakes are golden yellow, and the dough is evenly covered with round pits, which looks like scars. They are sweet and crisp, and are famous for their unique cakes.
Yuan ping Guo kui
Yuan Ping Guo Kui was named after winning the first place in local cooking in history. It is shaped like a block, about three inches long and many 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. Coupled with the different fillings, each has its own flavor, which makes people never tire of eating for a long time. The plain pot helmet is in short supply. In addition to selling well in this province, it also goes directly to Beijing and Tianjin, to Inner Mongolia in the north and to Sichuan in the south.
Hequ sour porridge
According to legend, the origin of Hequ sour porridge is purely accidental. The Li Zicheng Rebels passed by here in Beijing, and the local people were jubilant. Every household soaks rice to prepare meals for the soldiers. However, due to changes in the situation, the army temporarily changed its route and made a detour, but the people soaked too much rice and could not finish it for a while. After a long time, it becomes sour, and ordinary people are reluctant to throw it away, so they cook porridge with sour rice. Unexpectedly, it was found that porridge cooked with sour rice did not affect its edible value. Later, people deliberately used sour rice porridge, and gradually found that this kind of sour rice porridge can stimulate appetite, strengthen spleen, protect skin and beautify, which is wonderful. No wonder women in this area have fair and delicate skin even without makeup.
Stewed pork with black meat
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.
Daixian hemp tablets
Daixian hemp chips enjoyed a high reputation in the Qing Dynasty, and there was a noodle restaurant specializing in this industry, and the business was booming. Its slices are two inches long, half an inch wide, light yellow in color, as thin as leaves, crisp and delicious, and are famous both inside and outside the province. Snacks with three slices and five leaves in leisure time are delicious and intriguing. The selection of hemp chips is strict, and it is necessary to use superior flour, peeled sesame seeds, pure sesame oil or gourd oil, and superior honey and sugar. Its method is to mix flour with sugar, oil, honey water, rolled skin, coated honey and sesame seeds, and then put them in a pot for baking. Fine production, so it is a good product.
Steamed pork with clove
Pork and potatoes are cooked and chopped, then mixed with flour and seasonings and steamed in a bowl. When you eat it, heat it and cut it into pieces. It's delicious.
Xinzhou wasu
The shape of tile crisp is like a tile. It is about ten centimeters long, four centimeters wide and five millimeters thick. Golden inside and outside, with obvious patterns, and the words "Xinzhou tile crisp" are written on the back. About 52 yuan per kilogram goes to 58 yuan.
Ingredients: 56 kg of standard flour, fresh egg yolk 15 kg, 27 kg of edible oil, 82 kg of powdered sugar, and finished product 100 kg.
Production method: first remove the egg white and leave the egg yolk. You can't bring egg white in the egg yolk, otherwise it will foam easily. After egg yolk is beaten, put it into a comprehensive container and stir it evenly with a water stick. Then pour all the sugar and nearly half of the cooking oil into a comprehensive container and continue stirring until the oil and sugar noodles are completely mixed. Pour the remaining half of the flour on the flour table, dig a pit in the middle of the dough, take two or three kilograms of egg yolk stirred in the container at a time, put it in the noodle pit to synthesize dough with appropriate hardness, roll it out with a flour stick, cut it into tile crisp strips, and knock it into various shapes in a special mold. The semi-finished products are fried in an oil pan until golden brown. After taking out the pot, press it into a tile shape with a sen stick while it is hot.
Shanxi Daoxiao Noodles, cat ears, fish.
Daoxiao Noodles has stunts in Shanxi. In China, except Shaanxi, only Beijing and xi 'an have Daoxiao Noodles for sale. Daoxiao Noodles must first make dough, knead it evenly, and be as solid as white stone. Sellers in Daoxiao Noodles have record piles, which can be cut when selling. The so-called peeling is to peel the radish with a sharp knife, cut the noodles into prismatic pieces four or five minutes thick and two or three inches long along the edge, and then make them into fried, stewed or cold dishes according to the instructions of the guests. This kind of dough is strong, so it is chewy. It is fried with leeks, winter bamboo shoots and shredded pork, stewed with mushrooms and magnolia slices (dried bamboo shoots), and mixed with radish (a kind of radish with moisture and tender meat) and shredded chicken. Slippery, brittle and tough, both have their own advantages. Skilled noodle chefs often perform stunts. Friends invited famous local chefs to perform at a banquet. When they finished cleaning up the dining tables and served the noodles as usual, the noodle chef held out a prepared noodle base, put it on his head with a small round tray, and took a sharp Daoxiao Noodles noodle in each hand. He makes the tray on his head completely rotate with his blade through feeling and hand strength. We ate Japanese food "Teppanyaki" in San Francisco, and saw the chef cooking in public and making various gestures, which greatly appreciated us. If we compare it with this kind of noodle cutting skill in Shanxi, it is simply a drop in the bucket, and we will all admit that Shanxi's skill is a miracle.
Cat ears and fish are the daily staple foods of families in Shanxi, and it is difficult to have certain standards for the quality of practices and seasonings. Generally speaking, a cat's ear is like a shell-shaped spaghetti. It is said that this Italian product was made by Kyle Polo. He learned to pinch cat ears from China, copied them when he went back, and then produced them by machine. The method of making cat ears is to knead dough into thumb strips, press them into small pieces as big as broad beans, then pinch them with your thumb and forefinger and roll them up like cat ears. Cook it in boiling water, scoop it up and fry it with seasoning. There is soup in the ear roll. It is full and delicious. The ingredients are what they want. Most people like to use shredded leeks and dried shrimps, which are very tasty. When they use shrimp skin, crab meat, mushrooms and ham, they can do whatever they want endlessly.
Making pimples with fish is basically the same as making pimples in southern China, but the workmanship is more detailed. The noodles are mixed very thinly. Cook a pot of soup (both vegetarian and vegetarian dishes are acceptable). Shanxi people use bamboo chopsticks to mix the batter down the edge of the bowl into slender strips, which fall into the boiling soup (southerners scoop it into irregular pieces with spoons, so it is called "pimples") and use it to cook. Straight chopsticks drop batter at random on the edge of the round bowl, and the noodles with two sharp ends and fat in the middle are always turned around in the boiling soup, just like swimming fish, so it is called "fishing". I once saw a chef control the flow of spaghetti with his hands instead of chopsticks. He threw the batter into the boiling soup like a piece of paper. After being heated, it naturally curls to both sides and becomes a continuous hollow surface, which is a stunt. It is said that there is no second person. China had some unique skills, but he refused to pass them on, which was really the evil result of the feudal social system.
There is nothing special about "Noodles Chuan" in Liu Yeer and Hangzhou, that is, noodles are rolled into thin slices, then cut into long and narrow rectangles, like willow leaves, and then boiled in stock.
Eggplant pressed with leek
Pickled eggplant is also a flavor dish in Datong area, which is deeply loved by the people and is a delicious dish in spring and summer.
The production method of suppress leek eggplant is also very simple. Firstly, clean the eggplant with clear water, remove the stems and sepals of the eggplant, and make 5-6 longitudinal cuts 1cm deep on the eggplant with a knife; Then steam the cage until the hardness is moderate, evenly put it on the board, press it with another board, and put a heavy object on it to suppress dehydration until it doesn't drip. Ingredients: garlic paste, chives, Jiang Mo and other seasonings. Stir well. Mix the dehydrated eggplant with the prepared seasoning, put it into a jar in layers, compact and seal it, and eat it after 3 months. This pickle is fresh and tender in color, rich in fragrance, salty and palatable, and pleasant in fragrance.
Jiangxian spiced beef
Jiangxian spiced beef has a history of more than 50 years. It is the traditional famous food of Jiang County Huimin Hotel. It is carefully prepared by many families and has a unique flavor. It is exported to Taiyuan, Xi, Beijing, Shanghai and other places.
The processing procedure of spiced beef in Jiangxian county is to slaughter live cattle first, and then divide them by parts. After washing, add appropriate amount of salt and edible nitrate, and put it in a large pot for pickling. Generally, it takes 3-7 days in summer and 1-3 months in winter, mainly depending on the tenderness of the meat to make the raw beef fully tasty.
When processing, put the marinated beef into a soup pot, add seasoning in proportion, and cook for 8 hours on high fire.
The soup stock in this shop has a history of at least 20 years, so the processed beef is crimson inside and outside, which is characterized by: crimson meat color, oily but not greasy, thin but not firewood, crisp but not scattered, salty and palatable, fresh and mellow, and unique flavor.
Lingqiu smoked chicken
Lingqiu smoked chicken is a famous traditional flavor product in Lingqiu County with a history of more than 260 years.
According to legend, during the Yongzheng period of the Qing Dynasty (1730), an official went to Lingqiu County as an official, and two brothers, Li Jincai and Li Youcai, were cooks, and the two brothers were best at making smoked chickens. Later, after the official retired to his hometown in his later years, the Li brothers stayed in the city and opened a restaurant selling autocratic smoked chicken. Later, it was passed on to Li Yucheng. At the end of the Qing Dynasty, his son Li Yun inherited his father's traditional skills. While absorbing the experience of his predecessors, he also explored a unique production process, which improved his smoked chicken production skills day by day. A variety of traditional Chinese medicines are added in the cooking process, so this smoked chicken has the effects of invigorating spleen and stomach, tonifying deficiency and regulating qi, promoting digestion and invigorating spleen, and nourishing heart due to essence, which is deeply loved by the people.
To process Lingqiu smoked chicken, we must first choose fat live chicken. After slaughter, you should scald the chicken feathers with 70℃ water, take out a small mouth in the buttocks, then wash them, put one wing in the mouth, then stick out from the knife edge, put the other wing behind your back, and turn the chicken head back to your chest. When cooking, the soup stock is boiled, and the raw chicken is layered into the hot pot according to the size; Then put the cardamom, cardamom, nutmeg, cinnamon, clove, Amomum villosum, dried tangerine peel, galangal, pepper, aniseed and fennel into a gauze bag according to a certain proportion, put them into a soup pot, finally add a proper amount of seasonings such as soy sauce and white wine, boil them with low fire, and stew them with low fire. Cooking time depends on the age and tenderness of the chicken.
Put the cooked chicken on a special iron bed, then put the red-hot carbon block into a fumigation pool, sprinkle the old cypress sawdust on the red carbon block, and also sprinkle coarse bran on the cypress sawdust. Put the iron house on the fumigation pool, cover it and smoke for 40 minutes.
Lingqiu smoked chicken should be eaten while it is hot, not oily or tasteless. When cutting food, the knife edge is very particular. First cut the chicken in half, then cut the chest and hind legs into thin strips, and chop the legs and wings into small pieces, which is very unique.
Taiyuan sauce elbow flower
Taiyuan sauce elbow flower is one of the famous historical products in Taiyuan. Sauce elbow flower was called "wrapped in flowers and dreamy meat" in ancient times, which existed as early as the Tang Dynasty. "Qing" in the Song Dynasty once recorded: "Tang worshiped the minister's order, served a barbecue, and had a food list at home. Those who choose to be different are briefly recorded ... wrapped in flowers and dreamy meat (rolling into town) ... At that time, it was eaten as a delicacy and a state banquet, and it has a history of 1000 years. This product is a kind of elbow meat roll, which is wrapped by pressure, sliced and eaten cold when the marinade is mature. Because there are wavy lines on the section, it is called wrapped flower dream meat, commonly known as "elbow flower with sauce"
Sauced elbow flower is the best one made by Fuji Liuweizhai Sauced Elbow Chicken and Duck Shop, which has a history of more than 50 years. Because of its strict selection of materials and fine processing, it maintains its historical and traditional craft and flavor, and its sauce elbow flower is unique. By the Ministry of Commerce 1982 as a quality product.
Sauce elbow is delicious and fragrant, with tender skin and rotten meat, fat but not greasy, thin but not firewood, fragrant and long, and it is one of the best products for people to reunite with their families and accompany their meals with wine.
Sauced elbow flower is made of pork elbow, sea salt, broken salt rice, pepper, ginger, cinnamon and star anise.
When making, the elbow is washed, boned, washed and soaked in cold water for 2-3 hours. After controlling the water content, knead it repeatedly with salted rice and pepper. After curing 1 day, roll the elbows into rod-shaped arms one by one, with the skin facing outward, and then bind them repeatedly with fine hemp rope. Then bring the marinated soup stock to a boil, skim off the floating foam, put the elbow and seasoning bag into a marinated pot, simmer for 2 hours after boiling, and then take it out and let it cool. Skim off the oil in the brine soup, put the elbow pad into the pot behind the reed and cook for 2 hours on low heat. This is the second-grade sauce marinade. Simmer 1 hour with low fire, and then take it out to cool. Take the elbow out to dry for a while, take off the tied rope, then brush the sauce on the elbow flower and let it hang on the surface of the elbow flower. When it gets cold, the sauce will turn brown. When eating, cross the knife and cut into thin slices.
Shanxi sufu
Shanxi sufu has a deep red surface and apricot yellow inside, which has the unique aroma of sufu, rich in wine and ester fragrance, and is deeply loved by consumers. It tastes delicious, mellow, salty and palatable, neither sour nor bitter, neither hard nor broken, and has a delicate texture, which sells well in urban and rural markets.
Sufu is a unique fermented bean product in China. It was first seen in Pengtuo Nighttalk in Ming Dynasty, and it is called "Sufu", that is, soy bean curd. According to Compendium of Materia Medica: "Fermented milk is also called fermented milk. If it is made of tofu liquid and distiller's grains or sauce, it is salty and pleasant." 1000 years, passed down from generation to generation. Shanxi sufu evolved from salted dried tofu. Although it is not elegant, it is one of the indispensable necessities in people's daily life. It can be used as both a side dish and a seasoning for dishes.
head
Brain is a special breakfast in Taiyuan, and it is a soup food. In a bowl of soup paste, put three pieces of fat mutton, a lotus root and a long yam. The condiments in the soup are yellow wine, distiller's grains and astragalus. When tasting, you can feel the mixed fragrance of wine, medicine and mutton, which is delicious and delicious, and the more you eat, the more fragrant it is. Has the functions of nourishing and promoting blood circulation. During the Millennium of the Lunar New Year to beginning of spring every year, most halal hotels in Taiyuan have "brain marrow" listed, but "Qinghe Garden" is the most famous.
Zhu Bing Wenxi
It is a famous pastry food produced in wenxi county with a history of more than 300 years. The cooked cake is wrapped in sesame seeds and is round. When the sesame ball is broken, the chestnut cortex with deep outside and shallow inside is exposed, and the cake stuffing with distinct red and white colors can be pulled out, and filaments several centimeters long can be pulled out. Nutrient-rich, crisp sand without skin, sweet but not greasy, not rotten for a long time, the more you chew, the more fragrant.
Gaoping roasted tofu
Roasted tofu is a unique traditional food in Gaoping, which has a history of more than 2000 years. According to legend, in the battle of Changping in 260 BC, Zhao Kuo was defeated by General Qin and 400,000 troops of Zhao were killed. Tian Lei's cruelty aroused the hatred of later generations, so they compared tofu to "Tian Lei meat" and cooked it with fire and water to vent their anger. Unexpectedly, people feel quite fresh and have a unique flavor after eating it. So "burning tofu" was handed down in Gaoping. Nowadays, "burning tofu" is not only popular in Gaoping, but also often used to entertain guests. During the War of Resistance against Japanese Aggression period, the Eighth Route Army led by Commander-in-Chief Zhu De and Deputy Commander-in-Chief Peng passed through Gaoping, and the local people made "tofu burning" to express their condolences to the soldiers. After liberation, many parties and countries came to Gaoping to inspect the work, and they all tasted Gaoping's "burning tofu".
Black Tao Ge with Chinese sauerkraut
Black sauerkraut, also called black sauerkraut by local people, is a famous local food in Jincheng. In the old society, because of the shortage of local white flour, people rolled white bread sorghum flour into noodles to adjust their lives, and because Jincheng sauerkraut was well preserved, it was regarded as brine with black stripes. Sprinkle coriander, sesame and pepper. The taste is sour and spicy, and the unique flavor of sorghum flour is better than refined rice flour, which makes people love it more and more. Over time, it has become a popular local food in Jincheng.
Quwo preserved beef
Quwo preserved beef is a kind of halal food with unique flavor and style, and it is a famous historical product of Kuching Capital (now Quwo). According to legend, this breed was created by the horse history of the Hui nationality in Quwo City, with a history of about 300 years. Because it was put on the plate of the unicycle. Xiao Mu brand with the words "halal" is hung in front of the car, and a red umbrella is inserted next to it, so the locals call it "halal preserved beef car". This traditional flavor is deeply loved by local people and foreign guests.
When making preserved beef, the fresh beef is soaked in clear water, washed and put into a jar, and the debt is marinated with edible nitrate and salt for about a week, and then cooked in a hot pot with meat bones, and a proper amount of salt and aniseed are added; After the meat is cooked, boneless, and then pressed into a whole piece, it can be put on the market in the car. The knife used is a crescent knife, and the meat is cut very thin, or eaten or served, and the guests help themselves.
Eggplant in Dongpo, Taiyuan
Method:
(1) Peel the eggplant and cut it into pieces with a thickness of 4cm and a width of 6cm.
(2) Cut a big cross knife with a depth of 1/2 on the plane of the eggplant block, then put it into a 60% hot oil pan for deep frying, and take it out when it is golden yellow, and put a little oil in the pan; Add the fat minced meat, stir-fry and change color, then add onion, ginger and winter bamboo shoots and stir-fry; Add salt, soy sauce, sugar, monosodium glutamate, adjust the taste, put the minced meat into a bowl to make a cross, put the fried eggplant pieces face down with a knife, put the cross minced meat into a square, and add a little chicken soup to drown the eggplant pieces.
(3) Steam in a cage for 30-35 minutes, buckle into a plate, add water to thicken the juice, and pour some bright oil on the eggplant slices.
Features: salty and sweet, fresh and tender.
Yellow river carp
The Yellow River carp, especially those from Tianqiaoxia in Baode and Tang Jiahui in Hequ County, are the most famous. It is characterized by a large mouth, few scales, and a red line on the ridge, and the meat is fat and delicious. Unique flavor, fishing peak in the Qingming period, known as the "talking fish." Yellow River carp, generally 1.5 kg, can weigh two or three kg. It is said that in ancient times, Tianqiao could catch 10 thousand Jin of fish every year. Since the Ming Dynasty, the Yellow River carp has been listed as a tribute. In the Qing dynasty, there was a saying that "aquatic products can fill the soil and pay tribute, and carp cross the bridge in winter".
Taiwan Province mushroom
The mushroom produced at the top of Wutai Mountain is called "Taiwan Province Mushroom". Among the delicacies, it is as famous at home and abroad as the "Tricholoma" in Zhangjiakou Processing Factory. There are two kinds of mushrooms in Taiwan Province: Xinxiang and Yinpan. After the rain, there are clusters of Taiwan Province mushrooms with umbrella covers in the humid and cool air. Mushroom meat is tender, with white beard, giving off a strong fragrance. Taiwan Province mushrooms turn from white to yellow after drying. Because the body of Taiwan Province mushroom is fat, the lid and meat are tender, oily and nutritious, whether it is dried or fresh, it has a unique flavor. A string of soup at a banquet can relieve meat and boredom and soothe the stomach. Vegetarian food can satisfy hunger, cure diseases and prolong life. It is an essential delicacy for Buddhists in Wutai Mountain. The advantages of Formosan mushroom, even the "three big mushrooms" in Northeast China, the red mushroom in Fujian and the Pleurotus ferulae in Gobi Desert are hard to compare. There is a local proverb that "one family drinks its soup, and ten families smell its fragrance".
Tongchuan pear
There are three main varieties of Tongchuan pears: Huangli, Li Xia and avocado. Origin: Tongchuan, Yuanping City, Shanxi Province. Yellow pear and summer pear have the advantages of thin skin, juicy core, rich flavor and Huang Liang color, with the content of 7- 13% and the acid content of 0. 1- 1%. Avocado fruit is flat and round, with an average of three or two, beautiful appearance, yellow-green fruit surface, sometimes a touch of blush on the sunny side, yellow after storage, sweet and slightly sour, slightly fragrant. These three kinds of pears can be stored until the next year, and the consumption is only 14- 15%. Therefore, it is called "golden melon" and is an ancient tribute.
Chop three knives
Chop three knives, also known as oil bag, is golden in color, sweet and delicious, and is one of the main foods of Wutaishan people during the Spring Festival. 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. When frying, in order to let the sesame oil penetrate, you need to cut three knives on it, so it is called "cutting three knives". It is also called "oil bag" because it tastes oily.
Yingzhou beef brisket
In Yingxian County outside Yanmenguan, there are not only famous Yingzhou wooden pagoda at home and abroad, but also a traditional food called sirloin, which is quite famous. Yingxian county once became the economic and military center of the north after the Tang and Five Dynasties. Liao and Jin Dynasties belonged to Xijing Road, and the economy was very prosperous. After several wars, it became desolate year by year. But by the middle of the Qing Dynasty, the economy here had picked up again. At that time, Yingxian was the only place for Buddhists from northern provinces to make a pilgrimage to Wutai Mountain, a Buddhist holy place. There were many tourists and businessmen in the past. At first, there were several local cuisines, such as twist, yellow cake and flour cake, and the restaurant business was very light. At that time, there was a restaurant owner named Yu Yi in Yingxian town. Because of the sluggish business, he was very anxious. One day, when he was making bread, he accidentally knocked over half a bowl of syrup on the dough table because he was absent-minded He used his quick wits to mix white flour and syrup to make dough, but it could neither be steamed nor baked. He tried to knead it into a small cake and fry it in the frying pan of fried dough sticks. He took it out and saw that it tasted sweet, and the more he chewed it, the more fragrant it was, and the color was similar to that of cooked sirloin. So he tried to make it into the shape of a beef loin, fried it together and served it to the guests, which was immediately praised by people. Since then, Yu Yi has specialized in making this kind of food, and his restaurant has prospered, and his skills have been passed down from generation to generation.
Yangzage
Miscellaneous cutting is a kind of local snacks in Shanxi. According to legend, Shanxi people began to eat miscellaneous cuts in the Yuan Dynasty, and one kind of miscellaneous cuts was given by Kublai Khan's mother. When Kublai Khan of Yuan Shizu entered the Central Plains from Shaanxi and passed through Quwo County, his mother, the Empress Dowager Zhuang, fell ill. Xu Guozhen, a famous doctor in Quwo, treated him and became Kublai Khan's mother's favorite doctor. Xu's mother, a chef, and her son serve the Queen Mother Zhuang Sheng together. It's a pity that Han saw the Mongols eat mutton and throw it in the water. He picked it up, washed it, cooked it, and served it with green onions and peppers. It's delicious. After the queen mother tasted it, she praised it and gave it the name "goat cheese". Since then, it has gradually spread and become a folk snack. Mutton chop is called differently and eaten differently in different areas of Shanxi. South, middle and north roads represented by Quwo, Taiyuan and Datong. South Road Miscellaneous Cut (Quwo) emphasizes boiling, and the original juice is the original soup, with milky color and mellow taste. The preparation method is roughly four steps of cleaning, boiling and cutting, and the process is fine; The middle road (Taiyuan) is full of miscellaneous cuts. The soup is added with onions, ginger and coriander, and some are added with vermicelli and tofu, which has a special flavor. The way to eat and make miscellaneous cuts in North Road (Datong) is relatively rough. The cauldron is lit on fire, and the soup is stewed in the pot, together with the vegetables, which is informal.
Shumai
Steamed dumplings are a traditional food in the south of Shanxi, which looks like pomegranate, white and crystal clear, with thin stuffing and delicious fragrance. As early as three years in Qianlong, Wang of Beijingli Village in Fushan County opened a Fushan steamed dumpling restaurant in Xianyukou, outside Qianmen, Beijing, to make fried triangles and various famous dishes. On New Year's Eve, Gan Long came back from a private visit to Tongzhou and went to Fushan Steamed Dumplings Restaurant to eat steamed dumplings. The steamed dumplings here are soft and fragrant, oily but not greasy, white and crystal clear, like emerald pomegranate. After eating a big meal, he was full of praise. After returning to the palace, he personally wrote "all in one place" in three characters, and ordered people to make a plaque and send it to Fushan Steamed Dumpling Hall. Since then, the steamed dumpling restaurant has gained great fame and doubled its value.
Bean paste cake
Bean paste cake was invented in the late Qing Dynasty and made of peas, gardenias and dried persimmons. According to legend, after the Taiping Army conquered Jiyuan, Henan Province, it recruited local young and middle-aged people to join the army, led his troops to capture Jincheng and Changzhi in the north, and continued to advance to Jinnan. When troops were stationed in Quwo, some Jiyuan disabled soldiers saw Quwo's rich beauty and bustling streets, so they didn't think about their hometown and stayed in Quwo to start a bean paste cake business to make a living. During the Republic of China, bean paste cake stalls were everywhere and became local snacks with unique flavor. They also made up a mantra: "Come to Quwo County, live in Dadongguan, copy a burden and earn some money from bean paste." The operation of bean paste cake does not occupy the space, and there is no need to open a shop. Raw materials are easily available, and small profits are quick turnover.
Laojinzi dough twists
In the late Ming and early Qing Dynasties, there was a man named Chen in Yongning Village, Yongji County. He made his own twist and sold it, which is well known. People call his twist "Old Golden Twist". It turns out that the old Kim family is very rich. Because he valued fame more than profit, he sold the dough twists for decades and sold his property to the poor. The twisted roots he made are big and even, crisp and delicious, and the price is cheap, so many people eat snacks. Every day, he peddles along the street with two big baskets. One day, I met two yamen businesses and wanted to buy all his twists. Lao Jin said, "I want to sell it to every household, and you can't have it all." The official got angry, kicked over his basket and broke the rope. Lao Jin asked a group of people to eat twist. Seeing that everyone didn't want money after eating, the business officer was very puzzled and reported the matter to the county official. Hearing this, the county magistrate said, "This man values fame over profit, so don't worry about him." There is also a saying circulating in the local area: "The twist of old gold, the red and white drama of swallows, whoever eats it likes it." The production technology of Laojin Twist has been passed down from generation to generation, and its quality has been continuously improved, making it one of Yongji's special delicacies.
Jishan dough twists
Jishan Twist is a traditional snack in Yuncheng. According to legend, twist was originally a court food, but when it spread to the people, it became a shape where two sides were stuck together, and now it can still be seen in Hongdong area. During the Qianlong period of the Qing Dynasty, a businessman in Xiwei Village, Zhaidian Town took it back to his hometown Yuncheng, where it was made and sold, and many people ate it. Later, the merchant constantly improved the production technology, changed the twist from two strands to three strands, and then twisted it into fried, showing a golden thread pattern. At present, Jishan Twist has been sold in Beijing, Shenzhen, Heilongjiang and other provinces and cities 10, and it is very popular.
Jiezhou mutton and bread pieces in soup
The Guandi Temple in Xiezhou is famous all over the country, and the four famous dishes in Xiezhou-mutton bread in soup, millet oil cake, fried noodles with oil tea and shredded pork with chopped green onion-are also famous all over the country. Among the four famous foods, mutton bread in soup is the most famous. Xiezhou mutton bread in soup has excellent materials, complete ingredients, unique and exquisite technology, fresh soup and delicious taste, so it looks beautiful and tastes delicious, and has been praised by guests from all over the world. A poem says, "The original soup is delicious, which warms the stomach and adds spirit. Eat stomach cold in summer and warm in winter. " It is said that when Empress Dowager Cixi went to West Chang 'an, she heard that Xiezhou mutton buns were very famous, so she sent a special envoy to Xiezhou to bring them to her.
Jinnan laozao
Jinnan old stove is famous far and wide. The food stall that first appeared in Hongdong City at the southern foot of Huoshan Mountain has a history of hundreds of years. Every year at the temple fair on March 18th of the lunar calendar, there are endless streams of tourists and a sea of people, so the mash to quench thirst and produce saliva arises at the historic moment. Hongdong mash is famous because it uses living spring water and glutinous rice irrigated with this water, and because it uses a unique cooking stove and a unique brewing method. To cook hongdong mash, we should make a special fan-box furnace, just like a blacksmith's furnace. The diameter of the furnace mouth is about 26 cm, and a section of iron smoke pipe with a length of about 33 cm and a front and rear diameter of 3.3 cm is welded. In addition, a large brass ladle is needed. Hongdong fermented grains cooked with unique raw materials and stoves have pure color, positive taste and long fragrance. After more than a hundred years' development, Hongdong fermented glutinous rice has more than ten varieties, such as lotus root starch fermented glutinous rice, clear soup fermented glutinous rice, egg flower fermented glutinous rice, longan fermented glutinous rice and three fresh fermented glutinous rice, which is a popular soup that is deeply loved by people.
"three-handed" hard-faced steamed bread
According to legend, in the 26th year of Guangxu, Eight-Nation Alliance invaded Beijing, and Cixi fled to Linjin County, where she went hungry. Hard-faced buns made by the "third-hand" steamed bun shop just came out. After Cixi tasted it, she repeatedly praised it for its delicious taste. After arriving in Chang 'an, I still yearned for the "three-handed" steamed buns, so I listed them as tributes to enjoy. Since then, the reputation of "three inverted hands" has spread far and wide. The production process of "three-handed" hard-faced steamed stuffed bun is complicated, and it is manual operation. After three times of manual fermentation, the flour was fully fermented, thus achieving the excellent effect of distinct layers, mellow and full, delicious and sweet. In the past, Cixi's food was classified as a tribute, but now people appreciate it after eating it. This couplet is posted in front of the ancestral home of Xie Bin, an individual industrial and commercial household in South Ring West Road, Yuncheng City. Once a tribute has entered people's lives, and its delicious taste, mellow taste and fragrant color are pushing the "three-handed" hard-faced steamed stuffed bun to a higher level of famous eating space.
1, rural New Year's Eve: there are staple foods such as local miscellaneous