Shanxi people like to be jealous, and the amount of vinegar is very large. Shanxi water is alkaline, and miscellaneous grains such as oatmeal, sorghum, corn, potatoes and other high-heat and digestible foods are digested with vinegar. Shanxi people are called "old acyl", and Shanxi people can't do without vinegar no matter noodles, steamed stuffed buns, jiaozi, pies and stir-fried dishes (mostly).

Otherwise, the cooked rice is not fragrant. Some mountain residents have the habit of replacing sauerkraut with sour soup. In the past, people in Shanxi mountainous areas were poor and could not afford vinegar, so they could only cook with sour soup. Shanxi people want to make vinegar, and the vinegar pot never leaves the table.

Shanxi people like to eat pickles, most of which can be pickled by themselves, such as radish, beans and Chinese cabbage. Eating pickles in Shanxi is everyone's favorite, sour and salty, and the taste is crisp. Shanxi people pickle pickles with coarse salt, which is said to be delicious.

Extended data

Shanxi specialty food:

1, Scissors Face

Shanxi traditional pasta snacks. 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.

2, the foreskin surface

Also known as sandwich noodles. According to legend, there was a mother-in-law in ancient Jinzhong who often gave her daughter-in-law some nerve-racking "problems" in housework. One day, she asked her daughter-in-law to roll noodles with white flour and soybean flour, provided that the two kinds of noodles could not be mixed evenly in advance, but they should have a sense of uniformity when eating. The clever daughter-in-law was not stumped by her mother-in-law's question, and made a dough made of two kinds of flour.