When it comes to Shanxi, many people think of pasta, because it is well known that Shanxi people love to eat pasta. They will never be short of noodles or full without steamed buns at every meal. It is a veritable hometown of Chinese pasta.

1. Shanxi Sliced ??Noodles Shanxi is the hometown of pasta. There are many types of noodles. Among them, Shanxi Datong’s Sliced ??Noodles are the most famous and can be called the “King of Noodles”.

, Henan braised noodles, Hubei hot dry noodles, and Sichuan Dandan noodles are known as the five famous noodles in China.

Sliced ??noodles are a daily favorite of Shanxi people and are famous both at home and abroad for their unique flavor.

Knife noodles are all cut with a knife, hence the name.

The noodle leaves cut out with a knife are medium-thick and have thin edges.

It has sharp edges and looks like a willow leaf; it has a smooth texture on the outside and a chewy texture on the inside, and is soft but not sticky.

2. Oatmeal noodles are a famous traditional pasta snack in the alpine areas of Shanxi and belong to Shanxi cuisine.

"栠栳栳" is a kind of pasta made from oats noodles. Because its shape is like a "bundle", it is called "栳栳" among the people.

Oatmeal noodles are one of the top ten noodles in Shanxi. It has exquisite craftsmanship, beautiful shape and strong taste, making it an authentic delicacy.

This pasta is popular in Zhangjiakou, Hebei Province, Hohhot City, Inner Mongolia, and Datong City, Shanxi Province.

It is said that even Emperor Kangxi regarded it as a joy in life when he paid homage to Mount Wutai.

3. Pingyao beef Pingyao beef is a specialty of Pingyao County, Shanxi Province, and is a national geographical indication product of China.

The reason why Pingyao beef is delicious is because of its unique production process. Whether it is slaughtering, cutting, or using salt and water, it is very particular. The unique marinating formula is used to produce such delicious Pingyao beef.

4. Shanxi Wan Tuan Wan Tuan is a traditional snack in Shanxi that has been passed down for thousands of years. It is made by kneading buckwheat noodles and water together, then heating it to make a paste, and then letting it cool down.

When eaten, it is eaten cold with light soy sauce, mature vinegar, salt, chili oil and other seasonings. It tastes soft, chewy, cool and refreshing, and you will never tire of eating it.

5. Over-oiled Pork Over-oiled pork is the most famous traditional dish in Shanxi Province. It is known as "Three Jins and One Flavor". There are many theories about its origin, and the methods vary from place to place.

Among them, the more famous ones are Datong, Taiyuan, Yangquan and Jincheng Guoyourou.

Shanxi oily pork is unique from the selection of ingredients to the production. It has strong local Shanxi characteristics. It is golden and bright in color, has a salty and vinegary taste, is soft on the outside and tender on the inside, and has the right amount of transparent juice, not thin or thick.

Slightly oily, delicious but not greasy, it can be enjoyed with wine or mixed with food, making it an ideal dish.

On September 10, 2018, "Chinese Cuisine" officially announced that "Shanxi Oily Pork" was rated as one of Shanxi's top ten classic dishes.

6. Tick Jian Tick Jian, also known as fish and fish, is a traditional pasta that originated in Yuncheng, Shanxi and other places in Shanxi and is popular in Shanxi, Mongolia, Shaanxi, Hebei and other places.

The two ends of the pick are slender, and the middle part is slightly wider and thicker. It is white and smooth, soft and ribbed. It is very delicious when topped with toppings and seasonings.

Generally speaking, white flour, sorghum flour, multigrain flour, red flour, etc. can be used to make picky noodles.

Tick ??tip is quick and easy to make, has a fragrant and chewy texture, and is easy to digest. Therefore, it is widely favored by the public and is a very representative type of Shanxi pasta.

7. Stone buns: Stone buns are made from flour, lard, salt and other seasonings, and then baked on hot stones.

This method is the most traditional baking method in China, so the stone steamed bun is also called a living fossil in Chinese food.

The stone buns taste crispy, salty and fragrant, are durable and easy to carry.