Food is also a kind of culture, and distinctive snacks can also become a beautiful scenery in tourism. I collected some special snacks in Yuncheng area. I don't know how many you have eaten. I hope everyone will add it!
Yongji stone pot pancake
Stone cakes are all made of flour, and the seasonings are fennel, sesame and pepper leaves. After mixing the flour, put it aside, then bake the pebbles in a deep-bottomed pot until they are hot, stir with a spoon, scoop out half of the heated pebbles, put them in another hot pot to keep the temperature, and then spread the remaining half evenly in the pot. Put the pushed round cakes on the stones in the pot, then cover the dug hot stones and bake for about 5 minutes. At this time, the pebble cake is yellow and white, and it tastes crisp and fragrant.
cruller
The main component of twist is refined powder, which is equipped with oil, eggs, salt and so on. Rub the dough on the chopping board, and then fry it in the oil pan. It is characterized by golden color and crisp and delicious taste. In recent years, it has added a series of products such as crisp sesame flower, sweet twist, spiced twist and strange twist.
Jiezhou mutton pao
Xiezhou mutton bread in soup has excellent materials, complete ingredients, unique and exquisite technology, fresh soup and delicious taste, so it looks beautiful and tastes delicious, and has been praised by guests from all over the world. There is a poem saying: "The original soup is delicious, which warms the stomach and adds spirit. I had a cold stomach in summer and a warm body in winter. " It is said that when Empress Dowager Cixi went to West Chang 'an, she heard that Xiezhou mutton buns were very famous, so she sent messengers to Xiezhou to fetch them for her.
Jinnan laozao
Jinnan laozao is famous far and wide, which first appeared in food stalls and has a history of hundreds of years. Every year at the temple fair on March 18 of the lunar calendar, tourists come here in an endless stream, and there are a sea of people, so the mash that quenches thirst and produces saliva comes into being.
Fermented glutinous rice is famous because it uses living spring water and glutinous rice irrigated with this water, and it also has a unique cooker and a unique brewing method.
To cook mash, it is necessary to make a special fan box furnace, which is shaped like a blacksmith furnace with a diameter of about 26 cm. In front of the furnace, an iron pipe with a length of about 33 cm and a diameter of 3.3 cm from front to back and a large copper ladle are needed. Hongdong fermented grains cooked with unique raw materials and stoves have pure color, positive taste and long fragrance. After more than one hundred years' development, there are more than ten varieties of fermented glutinous rice, such as lotus root starch fermented glutinous rice, clear soup fermented glutinous rice, egg flower fermented glutinous rice, longan fermented glutinous rice and three fresh fermented glutinous rice, which are deeply loved by people.
Yongji Beef jiaozi
Yongji famous food-beef jiaozi, gently bite open the thin dumpling skin, fresh and tender beef is delicate and charming, with chopped green onion aroma overflowing, after eating, you can also drink a light jiaozi soup, which is fragrant but not greasy, with endless aftertaste. And the price is not expensive.
Wen Yi Zhu Bing
Wenxi boiled cake is a famous pastry food produced in wenxi county with a history of more than 300 years. The cooked cake is wrapped in sesame seeds and is round. After the sesame ball is broken, the chestnut cortex, which is deep outside and shallow inside, can be exposed, and bright crimson white cake stuffing can be pulled out, and filaments several centimeters long can be pulled out. Rich in nutrition, crisp sand without skin, sweet but not greasy, not bad after a long time, the more you chew, the more fragrant.
Xin Jiang Dan zi Xuan
Cake is the general name of all kinds of pasta in ancient China. "Shuo Wen Jie Zi" says: "Bread maker, pasta is also". Baked or branded on the fire, collectively known as Luo Bing.
There are many kinds of Xinjiang Luo cakes, and the best one is Xinjiang egg spinner (egg cake).
Egg pancakes, commonly known locally as "egg beater", are made by baking chopped green onion cakes first and then sticking eggs on one or both sides. The leather book is fragrant, oily but not greasy, and the food is not fishy, which is unique to Xinjiang County.
Features: fragrant, crisp, soft and soft, suitable for all ages.
Ruicheng hemp tablets
Ruicheng hemp chips have a history of more than 300 years and are produced in Ruicheng County on the north bank of the Yellow River. It is refined from more than ten kinds of raw materials, such as sesame, millet soup, cooked flour, soybean oil, citric acid and Liu Hua sugar, and soft and sweet Ruicheng well water. Slices are as thin as paper, crystal clear, sweet and crisp after eating. It doesn't stick in midsummer, and it doesn't change flavor for a long time. Long-term consumption has the effects of soothing the liver and invigorating the spleen, relieving fatigue, invigorating the spirit, supplementing nutrition and promoting metabolism, and is suitable for all ages in Xian Yi. Enjoy a reputation in the market.
Lysimachia jishanensis
Stuffed vegetables are a traditional dish in Jishan County. It was famous in Hedong in the late Qing Dynasty. At that time, there was a jingle: "Jishan is good at cooking, and Jishan is fragrant. You didn't taste the cooking, so you came to Jishan for nothing." Now, in Jishan county, whether it is a town or a country, it is essential to brew dishes at banquets.
Method:
Remove the white tendons from the chicken tenderloin one by one, and mash the meat with the back of a kitchen knife.
Add salt, monosodium glutamate and other seasonings to the egg white, and mix it into the plasma chicken as "stuffed stuffing".
Stir the egg yolk evenly, pour it into a hot pan, turn it back and forth, spread it into a pancake-shaped "stuffing skin", wrap it into a vegetable roll with "stuffing skin" and "stuffing heart", and steam it in a steamer for more than ten minutes.
Steamed vegetables give people life. The most important thing is to master qi. If you are angry, it will make fermented vegetables sticky, while if you are angry, it will deform fermented vegetables.
You can add precious shredded seaweed and shredded agaric to fermented vegetables, which is fermented agaric. Wrap with shredded sea cucumber. Also called fermented sea cucumber.
The steamed stuffed vegetables are rolled under a cage, cut into pieces, mixed with clear soup and stewed. All the stewed vegetables float on the soup. If the eggs are used less or are fake, the brewed vegetables will sink to the bottom of the bowl.
Features: Brewed Caicai floats in a clear bowl at the bottom of the soup like a cut sausage, and tastes mellow and delicious.
Jinnan steamed bowls
This dish is made of high-quality crispy meat, fried pork belly, fried steamed bread balls, fried tofu, fried sweet potatoes and egg leaves, and steamed for 15-20 minutes. When it comes out, it is finished with multi-flavor seasoning, broth, chopped green onion, Jiang Mo and minced garlic and a little sesame oil. Golden in color, salty and refreshing, it is a famous dish of traditional wedding banquets in southern Shanxi.
Wanrong bean jelly Wanrong bean jelly is mostly made of sweet potato powder. White crystals are bright and cool. It is sandwiched in an open shallow bowl, green in color and soft in gluten, and mixed with bright red Chili oil and seasonings such as raw garlic, mustard and pepper. The mouth is full of raw hemp, sour and fragrant, and the more you eat, the better it tastes.
Bao Jing da Dao mutton noodles
Baojing's Daoxiao Noodles pays attention to uniformity, thinness, hardness, thin leaves and fine cutting, and the two condiments also need special clearance. One is locally brewed rice vinegar, and the other is homemade flour paste. The production process of Daoxiao Noodles is also very fine, and the mutton soup is stewed with sheep skeleton; The mutton must be cooked thoroughly, and the miso soup must be cooked for at least two hours. The broadsword mutton noodles are not cooked well, the noodles are cooked soft and fragrant with sauce and vinegar, and it is enough to stay fragrant after eating.
Ronghe version of color roll package
Ronghe miscellaneous vegetables often use green onions, celery and Chinese cabbage as raw materials. Put the flour, salt and seasoning powder into the cut vegetables, stir them up and down, and then put them in a plate. Then, noodles and meat slices are mixed with flour and spread on celery, and the aroma is fragrant after steaming. Roll paper with minced meat and vermicelli. In order to prevent the dough from cracking, they wrapped it in hemp paper. Therefore, vegetable rolls are also called roll paper. After steaming, the transparent dough is filled with crisp vegetables, which are delicious and attractive.
Miqi Yuanqu
Commonly known as zygote rice, it is made by mixing peanut beans, soybeans, pumpkins and millet. Cleaned soybeans, peanut beans, Jiang Dou, millet, corn grits, etc. They are cooked first, then put into vegetables such as pumpkins and beans, and then carefully cooked and put into noodles. Then put the hot oil into the pot and everyone will cook for a while. It tastes delicious and nutritious.
Yuanqu guokui, pancake
Guo kui is made of warm water and high quality sesame seeds. After the dough is mixed, roll it into a round cake with a rolling pin and bake it with two pieces of tobacco and charcoal. The baked pot helmet has golden skin, crisp outside and tough inside, which is suitable for carrying dry food. Pancakes are made by mixing flour, eggs and water into paste, then wrapped with chopped green onion made of onion, refined salt, spiced powder and other seasonings, then rolled into pancakes and spread out in a pot. After frying, both sides are golden, thin and fragrant, and the oil is not greasy.
Rui cheng pao pao you Gao
Ruicheng oil cake is made of white flour, lard, sugar, dried tangerine peel and spices. Through complicated processes such as instant noodles, stuffing and frying. After the oil cake is fished out of the oil pan, there are many bubbles on the surface of the cake, which looks like a peony flower in bud, yellow and white, soaked like silver catkins, and tastes sweet and crisp.
Ruicheng Yangcheng braised pork
Yangcheng braised pork has the characteristics of soft skin, fresh color, fragrance but not greasy, long-term preservation and crispness and palatability. After boiling the meat in water, add seasoning to cook it, and the salted soup can be used many times. Braised pork with Yangcheng sesame seed cake is a famous food in Ruicheng.
Wenxi chopped green onion cake originated in the Ming Dynasty and was named "chopped green onion cake" because it contained chopped green onion. It has many layers and thin layers, tastes crisp and fragrant, and has a long aftertaste. It is as famous as Pingyao beef in Beijing and Daoxiao Noodles in Shanxi, and is known as the three famous foods in Shanxi.