Produced in Qingxu County, Taiyuan. This is one of the famous grape producing areas in China, and it is known as the "hometown of grapes".
Qingxu grape has been cultivated for more than 1000 years, and the grape producing areas are mainly distributed in the mountainous areas in the northwest of the county. The grapes produced here are of good quality, delicious and sweet taste, bright color and high sugar content. Liu Yuxi, a poet in the Tang Dynasty, wrote a grape song when he came to Bingzhou, praising Qingxu grapes.
The soil, sunshine, climate and water sources in the grape producing areas are all suitable for grape growth. After years of accumulation, a complete set of cultivation management techniques and cultivation experience has been formed. There are more than 50 varieties of Qingxu grape, the most famous high-quality varieties are Baipinger, Heijixin and Zi Long Eye, among which Baipinger grape is the best, with large grain, about seven or eight cents per grain and three or four cents in diameter.
"Fuxi Rice" is produced in the west of Fenhe River in the northern suburb of Taiyuan. Because it is in the west of Taiyuan, it is called Fuxi rice. Fuxi rice is full of grains and white in color. After cooking, it has a strong aroma, and it tastes tough and slightly sweet, second only to Jinci rice.
[Old vinegar] Shanxi vinegar is very famous. Old vinegar is a treasure in Shanxi vinegar.
According to legend, Shanxi began to produce vinegar in the Zhou Dynasty, while some workshops in Gu Jinyang began to brew mature vinegar in the Spring and Autumn Period and the Warring States Period. The first official launch of the "Shanxi Mature Vinegar" brand is Wang. During the Shunzhi period of the Qing Dynasty, Wang came to Qingyuan (now Qingxu County) and opened a vinegar workshop. The local raw materials were sufficient and the water quality was excellent. He changed the aged white vinegar into smoked vinegar. In fact, mature vinegar was brewed much earlier than Wang.
There are many kinds of vinegar in Shanxi, and mature vinegar is its representative and famous product. There are many other varieties, such as aged vinegar, common vinegar, double vinegar, special vinegar, famous special vinegar, seasoning vinegar and so on. If we distinguish from the raw materials for producing vinegar, there are sorghum vinegar, corn vinegar, millet vinegar, persimmon vinegar, fruit vinegar, alcohol vinegar, powder residue vinegar, sweet potato vinegar and so on.
Mature vinegar has the characteristics of common vinegar, such as mellow sour taste, strong taste and long taste. At the same time, it also has the characteristics of fragrance, softness and no precipitation. In addition, the longer the mature acid is stored, the more fragrant, sour and interesting it is. Moreover, it does not mildew in summer, does not freeze in winter, and its color is dark orange, which is a unique boutique in Shanxi vinegar.
[Heart] It's a unique breakfast in Taiyuan. The brain has a history of more than 300 years. From the Millennium of the lunar calendar to the spring of the following year, Taiyuan Muslim Hotel sells brains.
The shape of the brain is to put three pieces of fat mutton, a lotus seed and a long yam in a bowl of mushy soup. It smells like a mixture of wine, medicine and mutton. If you taste it, you will find it mellow, delicious and intriguing.
The brain is nutritious food. Also called "Bazhen Decoction", it is made of Radix Astragali, Huimian Noodles, lotus root, mutton, long yam, yellow wine, distiller's grains and sheep tail oil. Pickled leek is added as an introduction, so it has the effects of benefiting qi, regulating yuan, promoting blood circulation, invigorating stomach and tonifying deficiency. Maternal milk is insufficient, and you can also milk if you eat more. It is suitable for the physiological needs of human body from late autumn to winter, and the effect is better when eaten in the morning. For many years, a paper lantern has been hung in front of restaurants that operate brains, because in the early years, Taiyuan people got up before dawn to eat brains, which is also called "grasping brains" and needed to hang lanterns for lighting. This custom has been passed down to this day.
The "hat box" with food when drinking brain is also a local specialty of Taiyuan. Hat box is a kind of toast, short cylindrical and hollow. It is made by kneading unfermented flour, salt and pepper into two empty shells, putting them together and baking them in the stove. When drinking your head, break the "hat box" into small pieces and soak it in your head, which is fragrant and chewy and has a unique flavor.
[Feng Meng Cake] Feng Meng Cake is produced in Feng Meng Village, Qingxu County, Taiyuan City. According to legend, there was a chef named Zhao Yongyin in Feng Meng Village in Ming Dynasty, who was good at baking cakes. The cakes he made were cool, sweet, clean and soft, and the masses called them "Guo Kui", and they were also called "Feng Meng Cake" because they were produced in Fengmeng Village. Feng Meng cake was first cooked in two alternately heated pots, but now it has been made in a hanging furnace. The raw materials are white flour, sugar and edible oil. Add 30 kg of edible oil and 30 kg of sugar to each 100 kg of white flour, and stew in the oven. After the cake is baked, let it cool and stew in the pot for about three days.
[Red and white oily meat] Choose two pieces of tenderloin or ingot meat, cut into thin slices, use half an egg and mix well with batter. Other materials are the same as red, white and oily meat. Oily meat is characterized by golden color, delicate fragrance and smoothness.
[Sweet and sour carp] Choose one catty of carp, two ounces of edible oil, one and a half pieces of white sugar, one and a half pieces of dry powder, one and a half pieces of egg white, a little salt, white soy sauce, vinegar, chopped green onion, mashed garlic, Jiang Mo and Shaoxing wine. Scrape the scales, gut the fish, dig its gills, wash it with cold water, cut it with a straight knife, cut both sides of the fish into crescent-shaped flower knives, feed it with soy sauce and Shaoxing wine for two minutes, and dry it with a clean cloth. Mix egg white, flour and soy sauce into paste, put it on the knife edge of the fish, fry it in a hot oil pan until golden brown, and take it out in a fish dish. Put oil in the ladle, heat it on high fire, add chopped green onion, Jiang Mo, vinegar, sugar, salt, sauce stains and Shaoxing wine, add one and a half spoonfuls of broth, boil water in a pot, add garlic paste, pour some hot oil, boil it into sweet and sour juice, and pour it on the fish. This kind of fish is characterized by bright golden color, fragrant onion, crisp outside and tender inside, sweet and sour.
[Sauté ed Bai Zi Mutton with Onions] Choose Bai Zi Mutton produced in Zhongyang County, with three ounces of red meat, one or two ounces of sesame oil, a little soy sauce, duck and onion, Jiang Mo and Nanshao. Slice the mutton, code it with soy sauce and Nanshao, put it in a hot oil pan and stir-fry it with onion and ginger. After the meat slices change color, they can be eaten. This kind of meat is soft, tender and refreshing, and has the special flavor of cypress seeds and cigarettes. Stir-fried mutton with onion, you can choose ordinary red mutton when choosing meat, and the other methods are the same.
【 Tiger-headed Chicken 】 Choose two or two pieces of chicken breast, six yuan of walnut kernel, San Qian with vermicelli, one egg white, eight yuan of cooking oil, San Qian with white soy sauce, a little chopped green onion, Shaoxing wine and rape. Dice chicken, soak walnut kernel in warm water for one hour, peel and cut into small pieces, dice scallion and rape, and mix diced chicken with egg white flour batter. When the oil is 60% hot, put the diced chicken into an oil spoon and stir, drain the oil, add walnut kernel, scallion, Shaoxing wine, rape and soy sauce, stir-fry twice, add a small amount of broth, thicken. The characteristics of diced chicken with tiger head are delicious and fragrant.
[Braised sea cucumber] Choose four taels of sea cucumber, eight taels of lard, soy sauce, Shaoxing wine, Jiang Mo, pepper, vermicelli, salt, sugar, magnolia slices and chicken and duck soup. Cut the sea cucumber slices soaked in water into two thick sharpened slices and put them in a boiling pot for soaking. Scoop in a little oil, heat it with high fire, add pepper and stir-fry it into pepper oil, take out pepper, stir-fry with ginger powder, add sea cucumber, cook for a while, add soy sauce, Shaoxing wine, salt and chicken and duck soup, and thicken it with water. Braised sea cucumber is characterized by mellow taste and rich nutrition.
[Rock sugar elbow] Choose a pig elbow (weighing one catty, 122 ounces), two ounces of rock sugar, one or two cakes, and a little pepper, aniseed, onion, ginger, Shaoxing wine and white soy sauce. Boil the elbow until it is cooked four times, burn the skin black, soak it in clear water, brush it off with a brush to reveal the color of tiger skin, put it in a pot after it is cooked four times, add pepper, aniseed, onion, ginger, Shaoxing wine, white soy sauce and rock sugar, steam it in a cage, take it out and buckle it in a soup plate, then boil the rock sugar into thin juice, pour it on the elbow, and let it cool. This kind of elbow is sweet but not greasy, delicious and bright in color.
[Rice flour meat] Choose eight taels of raw pork (preferably soft and hard pork belly), one tael of glutinous rice, five taels of soy sauce, five taels of sweet noodle sauce, a little salt, a little aniseed, onion, shredded ginger and Shaoxing wine. Cut the pork into two and a half inches long, five minutes wide and two minutes thick, put the glutinous rice into a ladle, put it into two large petals, fry it on the fire until golden brown, pour it on the chopping board, roll it into small petals with a rolling pin, mix it with pork strips, soy sauce, salt, sweet noodle sauce, shredded ginger and Shaoxing wine, put it into a buckle bowl, and put it into a terrace shape, and serve. Rice flour meat is delicious and suitable for eating.
[Drawn yam] Choose four liang of washed long yam, one liang of white sugar and one yuan of sesame. Cut the yam into hob pieces, fry in oil pan at low temperature until it is light yellow, take out, pour off the oil, put the white sugar in a ladle, stir-fry until the color of rock sugar is low, put the yam ladle and sprinkle with sesame seeds. When all the sugar is rolled on the yam, put it on the spoon and put it on the plate. When serving, bring a bowl of cold boiled water with you. Dip yam in cold water when eating, it will be crisp and tender outside, which can prevent burns. Yam is characterized by fragrance, sweetness and crispness.
[Sweet and sour meatballs] Choose fat and lean meat, lard, sugar, soy sauce, flour, vinegar, salt, chopped green onion, minced garlic and Jiang Mo. Chop pork, mix with chopped green onion, Jiang Mo, salt and vermicelli, knead into abacus-sized balls by hand, fry in underground hot oil pan until golden brown, and then take out. Put lard in a spoon, heat it with high fire, put chopped green onion, minced garlic, Jiang Mo, white sugar, vinegar and soy sauce in a small bowl, add a little broth and warm noodles, stir well, pour into the spoon, cook until it is sweet and sour, and finally add the fried meatballs into the juice and stir-fry twice. Sweet and sour meatballs are characterized by tender inside, sweet and sour.
[Roasted chicken eggs in iron bowl] Choose five eggs, stir them evenly, add some auxiliary materials such as mutton, ham, shrimp and cooked fat pork, and bake them in a special iron bowl with low fire. After baking and blowing, remove the lid, drip sesame oil, and put the bowl on the table to eat. After maturity, it is golden in color, shaped like steamed bread, soft and tender.
[Sufu Meat] Choose eight taels of raw pork (preferably pork belly), three pieces of sufu (with soup), a little soy sauce, Shaoxing wine, shredded onion and shredded ginger. Cut pork into knife back strips with a length of two and a half inches, a width of five minutes and a thickness of two minutes, mix them with the above-mentioned auxiliary materials, put them in a buckle bowl, put them into terraced fields, steam them over high fire, and buckle them in a soup plate. Sufu meat is soft, rotten and soft, with rich flavor of sufu, simple to make and suitable for family dining. Sufu is one of the top ten traditional dishes in Taiyuan.
[Roast Meat Mix] Choose meatballs, roasted meat slices, tendons, belly slices and chicken strips (all the above raw materials are cooked). Cooking oil is 120 yuan, with a little water chestnut, garlic slices, Jiang Mo, Shaoxing wine, soy sauce, vinegar, fungus, vegetables and noodles. First, fry the meatballs in a hot oil pan and take them out. Then feed the roasted meat strips, tendons, belly and chicken with flour into a hot oil pan and fry until golden brown. Pour the oil, add the meatballs and accessories, add some broth, thicken it with water and add some oil. The barbecue is tender and delicious, delicious and fragrant.
【 Buckwheat noodle enema 】 Buckwheat noodles are made by diluting and steaming, and can be eaten cold with light salt water or fried with garlic. Buckwheat noodle enema is characterized by smooth muscles and mouth, delicious and attractive.
[Oat Noodles] The naked oats noodles in the alpine region of Yanbei, Shanxi Province are selected, scalded with boiling water, steamed in a cage with a push of the palm of your hand, served with steamed mutton and Chili oil topping, which is soft and delicious.
[Lamb chop soup] Boil and peel the liver, lungs, stomach, intestines, heart, head meat and tendons of sheep, cut them into pieces, put them in a bowl when eating, pour in mutton soup, add coriander and a little vinegar, salt and pepper, and even add meat to the soup. It is a kind of broth that Taiyuan people generally like.
[Fairy rice] Fairy rice is mainly made of Jinci Jiangmi (soft rice) and made of sweet wine. Gage Xianmi is called Xianmi. This kind of food is sweet and sour, and has the functions of appetizing, promoting blood circulation and helping digestion. If eaten with eggs, it will be more nutritious.
"Pea cake" is made by peeling fine peas and grinding them into powder, and adding raw materials such as white sugar, persimmon and persimmon cream. It is characterized by light yellow color and sweet and smooth taste. It is a cool food in summer and one of the famous snacks in Taiyuan. Jia Dewang, the chef of the Grand Dongguan Hotel, is famous for making pea cakes.
Onion cake is made of standard flour, onion and refined soybean oil. It is characterized by golden color, paper-thin layer, crisp outside and tender inside, soft and delicious, economical and practical. It is a favorite snack in Taiyuan.
More than eight.