Mutton offal rotten
Mutton offal rotten originated from a famous traditional snack in Xinjiang County, Yuncheng City, Shanxi Province. It is a first-class mutton soup made from the skeleton of sheep. In addition, it is made of mutton intestines, liver, lung, blood, tripe and mutton, supplemented by sheep oil such as chili pepper, coriander and chopped green onion. It is delicious and has the characteristics of being fresh but not fragrant and refreshing. The folk song says, "Taiyuan's mind is soaked in Xi 'an, and Xinjiang mutton soup is also quite good." It is different from mutton soup and mutton chop in other parts of Yuncheng area. Although it is also made of mutton chop, tofu and vermicelli are not mixed. Every morning, customers are full and empty. Mutton, sheep's oil, sheep's blood and sheep's soup are hot foods with high fat, iron and protein, so people especially like them in winter.
2. northern mutton hubu
northern mutton hubu, with a history of more than 1 years, has a long-standing reputation for refreshing taste, oily but not greasy, nourishing the body, and is a famous food for local people. People in Beixiang Town, Yuncheng City do the best, hence the name Beixiang Mutton Hubu. The production method is: cut the cooked white flour pancake into shreds, add fresh mutton soup to cook, and add sesame oil, chopped green onion, red pepper noodles and other seasonings. It tastes refreshing, oily but not greasy, nourishes the body, and is a famous local food.
3. Wenxi Cooking Cake
Wenxi Cooking Cake is a kind of local traditional pastry in Shanxi Province. Authentic Wenxi Cooking Cake is mostly produced in wenxi county, Yuncheng City, Shanxi Province, and it has the reputation of being the king of cakes in Shanxi and the reputation of national cakes. In southern Shanxi, people call "frying" "cooking". The main raw materials are flour, honey, ground sesame oil, sugar and fine red sugar. Wenxi boiled cake looks like a full moon. Because the skin is covered with white sesame seeds, the appearance is white. It is wrapped in sesame seeds, rounded, and filled with chestnut and crimson white cakes. It can be pulled out into filaments several centimeters long, and it tastes crisp, sweet, non-sticky, and does not deteriorate for a long time.
4. Wenxi chopped green onion cake
Wenxi chopped green onion cake originated in the Ming Dynasty. According to legend, at that time, there was a snack shop in Yamenkou, wenxi county, which baked scones with flour, oil and chopped green onion with a special process. The scones were multi-layered and thin, with crisp skin, Huang Liang color and long aftertaste, which was deeply favored by local people and past merchants and gradually became famous in Sanjin. After that, the snack bar technician went north to Taiyuan, the provincial capital, to open a shop to welcome guests. During the Qing Dynasty, Yang Shenxiu, a Beijing official (Wenxiyi Zhang, Shanxi), led the cook-cake master to Beijing to offer his skills, which made him famous in one fell swoop. The Peking man praised Daoxiao Noodles, Pingyao beef and Wenxi chopped green onion cake as the three famous foods in Shanxi. Yang Shenxiu recommended the chopped green onion cake to the imperial palace, and invited Empress Dowager Cixi and Emperor Guangxu to taste it, which was highly appreciated. Wenxi chopped green onion cake is famous all over the world, and it has been passed down for five or six hundred years.
5. Yongji Beef jiaozi
Yongji Beef jiaozi is a folk snack in Yongji, Shanxi Province, which is said to have a history of more than 1 years. Because there are many local Muslims, they like to eat beef. For the sake of tradition and authenticity, they often raise cattle by themselves, slaughter them themselves, or sell them everywhere or eat them themselves. People in southern Shanxi like to eat jiaozi, and slowly the local Muslims like to make beef jiaozi with pure beef as stuffing. Because of the scientific selection of materials, beef jiaozi tastes fresh, fragrant, tender and smooth, with endless aftertaste. Yongji beef dumpling skin is thin and tender, and it won't rot after being cooked for a long time. It tastes wonderful, delicious but not greasy. It can be used as a staple food and a kind of appetizer, so there is a saying that "the more you eat and drink from jiaozi, the more you drink, the more you get". The uniqueness of Yongji beef jiaozi lies in its materials and stuffing, and its formula can be called a unique skill in China.
6. Jishan Twist
Jishan Twist is a traditional snack in Yuncheng. According to legend, the twist was originally a court food, and when it was spread to the people, it became the shape of two sides sticking together. Now it can still be seen in Hongdong area. During the reign of Emperor Qianlong of Qing Dynasty, a businessman in Xiwei Village of Zhaidian Town brought it back to his hometown Yuncheng, where it was made and sold, and there were many eaters. Later, the businessman constantly improved the production technology, changed the twist from two strands to three strands, and then twisted it into a fried one, showing a golden thread pattern.
7. Xiezhou mutton paomo
Xiezhou mutton paomo is one of the famous traditional snacks in Xiezhou, Shanxi Province. It has the characteristics of fine cooking, heavy and mellow ingredients, thick rotten meat soup, fat but not greasy, rich nutrition, overflowing aroma and endless aftertaste after eating. Mutton tastes sweet but not greasy, but warm but not dry. Xiezhou mutton bread in soup has excellent ingredients, complete ingredients, unique and fine technology, fresh soup and delicious taste, so it "looks beautiful and tastes delicious" and is praised by guests from all over the world.