First, Li Ge catches.
Li Ge is a snack in Gaoping, Jincheng. There are two kinds of vegetarian steamed buns and meat steamed buns: the stuffing in meat steamed buns is mainly mutton, vermicelli and leek, while the stuffing in vegetarian steamed buns is mainly eggs, vermicelli and leek, plus seasoning, which is kept secret. After the most authentic Li Ge is made, the skin is as thin as paper but not rotten, the stuffing is fragrant but not greasy, the appearance is slippery, and it tastes soft and long.
Second, Yangcheng burned liver
Yangcheng Roasted Liver is a famous local food in Yangcheng County, Jincheng City, Shanxi Province. Fresh pork liver with seasoning, wrapped in flower oil, fried, steamed and fried until brown and tender. It is characterized by crispy outside and tender inside, delicious taste, accompanied by fine wine and delicacies, and hot food is not greasy.
Third, the face of the sun.
Dayang oat noodle is a traditional pasta with a long history in Dayang Town, Zezhou County, Jincheng City, Shanxi Province. Deeply loved by everyone. According to legend, oat noodle originated in the Zhou Dynasty, which was originally court food, and later spread to the people, becoming an essential staple food for ordinary people to hold happy events and entertain guests.
Fourth, scrambled eggs with stones.
Scrambled eggs with stones is a special food in Lingchuan County, Jincheng City, Shanxi Province. It is made by using a special flat-bottomed iron pan, adding heated and carefully selected black or white stones and proper amount of hot oil, pouring the evenly stirred egg liquid, salt and chopped green onion into the pan, and frying the eggs with the heat of iron plates and stones. The finished product is delicious and nutritious.
Five, Shi Gan cake
Shi Gan cake is a traditional baked food in Shanxi and one of the famous snacks in Jincheng, Shanxi. Its raw materials mainly include flour, sesame oil, salt, alkali, yeast, white sugar, brown sugar and so on.
When making, the raw materials are kneaded into dough, pulled into small dough, rolled into round pancakes, the heated stones are spread out, bread is placed on it, covered with surrounding stones, and heated and baked. The finished product is crispy outside and soft inside, salty and delicious.