Shanxi people use a lot of spicy onions, ginger and garlic, which are very popular. This is an essential seasoning for cooking and stewing, and people in southern Shanxi like to eat Chili.
Shanxi people like to eat pepper oil, cold dishes, stir-fry and pepper oil stuffing. The peppers and dahongpao in Wutai Mountain in Shanxi are of good quality.
People in Shanxi eat beef mainly in sauced beef and stewed beef, which requires that the meat quality should not be greasy or thin. ?
Extended data
Shanxi specialty food:
1, Daoxiao Noodles
Daoxiao Noodles is a traditional noodle in Shanxi and one of the top ten noodles in China. It kneaded the flour into a ball, held the dough in its left hand and an arc knife in its right hand, cut the noodles into a boiling pot one by one, cooked them, fished them out, and dipped them in various flavors of SAO Zi and seasonings. Daoxiao Noodles in Datong is the most famous. Daoxiao Noodles is famous at home and abroad for its unique flavor.
Daoxiao Noodles got its name because it was all cut with a knife. The leaves cut with a knife are thick in the middle and thin in the edge. Sharp edges, shaped like willow leaves; The entrance is soft and non-sticky, and the more you chew, the more fragrant it is, which is deeply loved by pasta lovers. It is very famous in China and is one of the most representative business cards of Shanxi cuisine.
2. Oily meat
Oily meat is the most famous traditional dish in Shanxi province, and it is known as "three Jin blindly". There are different opinions on its origin and practices vary from place to place. The more famous ones are Datong, Taiyuan, Yangquan and Jincheng. Characterized by rich soup, it is necessary to eat it with rice that has just been cooked.
Oily meat originated in the Ming Dynasty. It was originally a famous dish given to the government by Pingding Guzhou in Yangquan, Shanxi, and later spread to Taiyuan folk, and then gradually spread to other parts of Shanxi. Requirements of this dish: golden and bright color, salty and rarely vinegar, soft texture, transparent juice, neither thin nor thick, slightly oily, very delicious.
3. Pingyao beef
Pingyao beef is one of the essences of China's profound and long-standing food culture. The traditional production process is unique, from the operation procedures and methods of slaughtering raw cattle, cutting raw meat, pickling and boiling in pot to the use of salt, water and even the solar terms and seasons of processing. The beef is ruddy in color, fresh and tender in meat, fat but not greasy, thin but not firewood, mellow and delicious, rich in nutrition, and has the effects of nourishing the stomach and strengthening the spleen.
Pingyao's beef processing technology completely inherits the tradition of "time-honored brand". No pigment is added, the color is rosy, no seasoning is needed, and it is fragrant and delicious. In the processing procedure, from the screening of a cow to the meat, it is an ancient method and tastes beautiful. It is a delicious food on the land of Sanjin, and it is very delicious.
Baidu encyclopedia-Shanxi special snacks