1, black sauerkraut, black sauerkraut, also called black sauerkraut by locals, 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.
2. Small crispy meat is one of the top ten famous bowls in Shanxi, and the practice is also very particular. First, cut the selected lean meat into strips, mix with eggs, starch and cooking wine and marinate for 20 minutes. After the oil is overheated, steam it slowly in the pot and steam it thoroughly for use. At the same time, the meat is combined with seasonings such as fungus, tofu and vegetables according to the process. A bowl of crispy meat comes out of the pot, with bright color, crisp but not rotten, fat but not greasy, and full of fragrance. Not only delicious, but also nutritious.
3. Burning Tofu Burning Tofu is a unique traditional food in Gaoping, Jincheng, which has a history of more than 2,000 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 on the fire to vent their anger. Unexpectedly, after eating it, people feel quite fresh and very stylish. This dish is yellow skin and white meat, soft and tender, spicy and delicious, and has a unique flavor.
Oily meat is the most famous traditional dish in Shanxi. According to legend, this dish first appeared in the Southern and Northern Dynasties. It was originally a famous dish in Pingyang, Du Yao (now Linfen), and later spread among Taiyuan people. By the Song Dynasty, it had become a representative variety of shops.
"Oily meat" is found in Jiangsu, Shanghai and Zhejiang, but the oily meat in Shanxi is different in material selection and production, and has strong local characteristics in Shanxi. In addition to the traditional selection of lean meat, it is sized and oiled, fried with natural black fungus, mushrooms and winter bamboo shoots, and now there is Taiwan Province mushroom oil meat (Taiwan Province mushroom, the abbreviation of mushroom produced in Wutai Mountain area, is a kind of extremely nutritious edible fungus, also known as "smallpox dish".
5, leeks Shanxi leeks are common snacks in farm recipes. Pot-stewed vegetables are rich in content, and the soup is delicious and nutritious, suitable for all ages. Braised dish This is a soup dish, with soup and vegetables. Rich in content, suitable for all ages. Shanxi braised dishes are the most common home-cooked dishes, but they have become the most grand food in Shanxi people's hearts, and they are indispensable hot pot dishes on the Spring Festival table. One of the reasons is that hot pot symbolizes satiety; The second reason is that this dish embodies the character of Shanxi people, which is tolerant, practical and not exclusive!
6. long yam fried black fungus long yam fried black fungus is a famous healthy food in Shanxi. The gum contained in Auricularia auricula can also adsorb and concentrate the dust and impurities left in the human digestive system and excrete them, which has a cleaning effect. Yam is also a good food for strengthening the spleen, both of which are particularly healthy. Among them, Pingyao long yam is the most famous. It is a geographical indication product and a famous specialty with a long history, especially long yam produced in Peyo Village.
7. Sweet and sour carp Sweet and sour carp is a traditional dish in Shanxi. It is a delicious dish cooked with authentic Shanxi mature vinegar and carp from the Yellow River overpass. The carp in the Yellow River Overpass has a large mouth with few scales, crisp and tender meat, pure taste and tender taste. The Book of Songs says: "Whether it eats fish or not, it will be a carp in the river." This shows that as early as 3000 years ago, the Yellow River carp has become a well-known food. Liu Zongyuan said in the "Jinwen": "The river fish is big, facing the waves." It can be seen that the Yellow River carp is famous in ancient and modern times. In the cooking method of this dish, the fish is first fried in an oil pan, and then made into sweet and sour juice with the famous qingxu mature vinegar and sugar, and poured on the fish, which is crisp outside and tender inside, sweet and sour.
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These parts are local specialties, which are cooked by every household and highly recommended.