Regarding this issue, I really have too much to share with you. The ancient city of Pingyao is a scenic spot I just visited at the end of the year. I have a strong say in food. I came across a restaurant with good conscience. I was in the northern restaurant.
It was delicious and warm, so delicious that I will never forget it.
Let me praise Pingyao's food~ This restaurant's signature dish, eggs cooked in balsamic vinegar, tastes really extraordinary. The eggs are fresh and tender, and with the blessing of mature vinegar, the eggs have a layered texture.
The clerk introduced that this was a dish with an exclusive secret recipe. Then he discovered that there was a vinegar shop next door, and the owner of the vinegar shop was the owner of the restaurant. He thought to himself: Oops!
It really is a place with a story.
栠栳栳, the clerk introduced this classic snack in Pingyao. From the production method to the homophony of the dish name, it all means "reliability". Let's give a thumbs up to the wisdom of Pingyao's ancestors.
I remember that it is a common staple food in northwest Inner Mongolia. Another name is oatmeal noodles, which is relatively simple. As the name suggests, the ingredient is oatmeal noodles.
What I like to eat is mainly due to its unique oatmeal aroma, and the point of this restaurant is that the irregular ruffled edges of each small circle show that it is purely handmade, and the products made with modern technology are regular.
A neat hollow cylinder has no such natural shape.
Due to my preference, this dish was quickly put on the CD. The attentive clerk recommended another derivative dish, stir-fried castella. Unexpectedly, the taste was more three-dimensional, and the crispy and enriched wheat aroma filled the lips and teeth. It was simply delicious.
A masterpiece, a healing dish.
Crispy-skinned eggplants will become wilted when heated. This is the nature of eggplants. What makes it willing to wear a crispy coat? Visually, there are no traces of the traditional batter. How come it is cooked to such a superb taste? The clerk
The main ingredient of this dish is homemade honey vinegar...it turns out to be vinegar!
Pingyao beef, the Empress Dowager Cixi personally tasted it and designated it as a tribute. It is naturally indispensable. The meat is fresh and tender and suitable for all ages.
To be unique, it must be the blessing of this bowl of mellow vinegar sauce.
My Fair Lady's beef sticks and Pingting's potato sticks are perfect combinations, making this two-strip combination.
If the dishes also choose to take the literary route, it will only take a matter of minutes to capture the diners.
Has Pingyao contracted all the delicious beef?
Speaking of beef, I have to give this pot a thumbs up. There are so many deliciously braised beef pieces that you can’t even see the other side dishes. Who makes people call it “Beef Copper Hot Pot”? It’s a beef dish!
I have to commend the little freshness - sea buckthorn and cucumber. This is the most creative way to eat cucumber I have ever seen. The sweet and sour taste of sea buckthorn and the refreshing taste of cucumber are perfectly combined, delivering an otherworldly experience to the taste buds.
In this restaurant in the ancient city of Pingyao, I was completely conquered by Shanxi vinegar. The traditional perception of the sourness of vinegar has been completely subverted. Shanxi mature vinegar has the power to turn decay into magic.