Pingyao bowl of dumplings is a famous snack in the three Jin Dynasties. There is a folk saying that "Pingyao's three treasures are cooked meat, bowls of dumplings and case cakes". During the Guangxu period of the Qing Dynasty, Dong Xuan, a famous chef in Pingyao Chengnanbao, summed up the experience of his predecessors and created Pingyao bowl noodles with excellent aroma and taste. In the twenty-sixth year of Guangxu's reign (1900), Empress Dowager Cixi passed through Pingyao on her way from Beijing to Xi'an. After eating a bowl of buns made by Dong Xuan, she was full of praise and rewarded him generously. The method of making Pingyao bowl dumplings is unique. First, mix wheat noodles or buckwheat noodles with warm water into a paste, add oil, salt, chopped green onion and other condiments, mix from thick to thin, put it into a small dish, steam it in a basket and put it on the cold. The color is light yellow, not connected to each other, and constantly folded and rolled. It can be eaten cold or stir-fried hot. When making it cold, cut the dough into strips and put it into a plate, add vinegar, minced garlic, sesame paste, sesame oil, chili powder, and aniseed water, mix well and eat; when making it hot, use cooked lard or sesame oil to cook the bottom, first add green onions. Stir-fry the bowl of glutinous rice with garlic, then add shredded yam, eggs or bean sprouts, and cook with soy sauce, vinegar, aniseed water, etc. Pingyao Wanfu has been around for more than a hundred years and has been deeply loved by the masses. Wanfu stalls can be seen everywhere in urban and rural temple fairs and markets.

Pancakes are made by mixing wheat flour with salt and oil, making them into cake shapes, and grilling them on a hot griddle or pot.

Pancakes are made by mixing wheat flour and bean flour into a thin paste, spooning it onto a griddle and spreading it into a thin layer, then frying it several times. Cut the fried pancakes into thin strips , mix thoroughly with vegetables or sauteed seeds and eat.

For willow leaf noodles, make the noodles slightly hard, roll them out thinly with a rolling pin, cut them into willow leaf shapes, cook them and mix them with vegetables.

Knead the noodles with a tilting machine, cut them into thumb-shaped rhombus noodles with a knife, cook them in a pot, and mix them with vegetables.

Knead the noodles with a long roll, cut them into thinner and longer noodles, cook them and mix them with vegetables. This is the most common way to eat it and can be used as longevity noodles.

Thin-rolled noodles are made by cutting the mixed noodles into thin, thin and long noodles. The difference from long-rolled noodles is that they are thin, and the eating method is similar.

Use a cutting board to roll the mixed noodles into five-inch wide and three-thirds thick slices, then cut them into thin strips and cook them in a pot. Add vegetables and condiments before eating.

Dip slices: Roll the mixed noodles into strip-shaped slices one inch wide and two feet long, put them in the pot and cook them, take them out, and dip them in "dip water" into a slurry made from tomatoes and seasonings. Serve in soup.

Pinch the dough until it is soft and hard. First, knead the dough into a sheet. Hold the dough in one hand and use your thumb and index finger to pinch it into the size of a fingernail. Twist it slightly and make it hollow. Put it into the pot and cook. Add vegetables and garnishes. Eat with water. This is one of the favorite noodles for people in Pingyao and is a great treat for entertaining guests. In the old days, pimple pinching was done in small and large ways, and was used as a standard to test whether the new daughter-in-law was competent at housework.

Ge Duoduo mixes the dough, takes a piece of dough the size of a soybean, presses it with your thumb on the palm of the other hand and rolls it into a curl, cook it in boiling water, add vegetables and condiments and eat it.

Add salt and dilution to the wheat flour, put it on a plate or hand board and use a pick needle to cut it into the pot along the edge. After cooking, mix it with vegetables and eat it.

For Knife Noodles, knead the dough together repeatedly and roll it into a smooth ball-shaped noodle. Hold the dough with one hand and use the other hand to use a steel noodle knife, a curved thin knife with an edge on one side and cut it into inches. Put half-long, finger-wide strips into the pot, add vegetables or sauteed seeds after cooking, this product is soft and smooth, and has a unique flavor. Knife-shaped noodles are the specialty of Shanxi noodles and one of the top five noodles in my country.

Use the dough knife to roll the mixed dough into long slices five inches wide and thumb thick, and fold them into several stacks. Use a dough knife that looks like an ordinary kitchen knife, with handles at both ends. It is made of steel and is made of steel. In the pot, add condiments or vegetables when eating.

Children ts?/13k?/54t?u13 Mix the wheat noodles and rub them into short thin slices with a spatula and cook them in a pot. Add vegetables or sauteed seeds when eating.

Use a cutting board to roll the noodles into thin long slices, cut them into strips about three inches long and five centimeters wide with a knife, cook them in a pot, and add vegetables to eat.

He Lao Lao thins the noodles and uses a He Lao bed to make a stir-fried utensil with a leaky hole at the bottom. The noodles are pressed into long and thin strips, cooked in a pot, and eaten with sauteed seeds.

Oh rice is made by cooking the cut raw noodles together with the porridge and eating it with the soup. It is named after the noise made when the noodles are cooked.

On the fish day, knead the dough evenly over and over again, roll it into a rolling pin-like dough stick, cut it into fry-like shapes with scissors, put it into a pot and cook it, then add tomato soup and other savory seeds to eat.

Add salt and water to the pulled wheat noodles and knead them repeatedly, roll them into thin slices, cut them into thin strips, spin them into thin strips with your hands, put them into a pot and cook them, add vegetables or sauteed seeds and eat them.

To cook the dumplings, mix the coarse cornmeal, cut it into thumb-thick round slices, cook it with millet porridge in a pot, and eat