The specialty of this store, boiled eggs with balsamic vinegar, tastes really extraordinary. The freshness of the eggs, and the blessing of mature vinegar, make an egg feel layered. The clerk introduced this dish as an exclusive secret recipe, only to find out that there was a vinegar shop next door, and the owner of the vinegar shop was the owner of the restaurant, and he thought to himself: Wow! It's really a place with stories.
The clerk introduced this Pingyao classic snack, which means "firmness" from the production method to the homonym of the dish name. Let's praise the wisdom of Pingyao ancestors here. I remember that it is a common staple food in northwest Inner Mongolia. Another name is Youmian Wowo, which is relatively simple. As the name suggests, the ingredients are Youmian. I love to eat mainly because of its unique naked oats fragrance, and this family's intention is that each small circle of irregular flounces shows that it is purely handmade, and modern technology produces a regular and tidy hollow cylinder without this natural posture.
Because of my preference, this dish was quickly CD-ROM, and the careful clerk recommended another derivative dried vegetable. Unexpectedly, the taste was more three-dimensional, and the crispy and rich wheat fragrance was filled between the lips and teeth. It was simply a masterpiece and a healing dish.
Crispy eggplant will wither when heated, which is the nature of eggplant. What makes it willing to wear a crisp coat? There is no trace of traditional hanging paste at all by visual inspection. How can it be cooked so beautifully? The clerk introduced that the main ingredient of this dish is honey vinegar brewed by himself ... It turned out to be vinegar!
Pingyao beef, after being personally tasted by Empress Dowager Cixi, is naturally a tribute, and the meat is fresh and tender, suitable for all ages. To say unique, it must be the blessing of this bowl of mellow vinegar juice.
My Fair Lady's beef chips and my graceful potato chips are the perfect cp, which makes this two kinds of gathering. If the dishes also choose to take the literary route, it will take minutes to capture the diners.
Have all the delicious beef been contracted by Pingyao? Speaking of beef, I have to praise this pot. There are so many pieces of beef that I can't see other side dishes. What people call "beef copper hot pot" is a beef dish!
Xiao Qingxin has to be praised-seabuckthorn cucumber, which is the most creative way to eat cucumber I have ever seen. The perfect combination of sweet and sour seabuckthorn and refreshing cucumber gives the taste buds an extraordinary experience.
In every restaurant in Pingyao ancient city, I was completely conquered by Shanxi vinegar, and the acidity of vinegar in traditional cognition has been completely subverted. Shanxi old vinegar has the power to turn decay into magic.