Sorry for being late, Dingxiang belongs to northern Shanxi, and the food here mainly consists of miscellaneous grains.

The river for buckwheat noodles is long and thin, and the steamed meat in Dingxiang can be found in all directions. (Be sure to eat freshly made ones)

Nothing tastes better than the bean dumplings, and the soup with large slices of meat is famous.

Mopan persimmon cake is produced in Dongyu, and the yellow roasted cake is crispy and fragrant.

In Anzhai, the first town of vermicelli, every family makes old pickles.

Five helmets and four plates of copper hot pot, and the earthenware pots in Macheng jingled.

Xishe’s reed mats come in many varieties, and the flower steamed noodle sculpture won the grand prize. (You can’t eat this in restaurants)

Red-faced fish and fish tofu, Xiguan bacon and Beihai vinegar.

Hongdao alkali cakes are covered with melons, and Dongpo yellow rice tops are croaking.

Yuqiantuan is made with beans and noodles, and Dongshan potatoes are big and sandy.

Put sauerkraut in a frying pan with rice noodles, and steamed glutinous rice cake with oil tea.

Hongdao helmet inkstone by the river, Jiangcun hemp paper has been passed down for thousands of years.

The stilt yangko show shows off the style, and there is also a Naoge two-person stage.

While Dingxiang’s work is well known, farmers’ films are not copycats.

The paper-cut window grilles are unique, and the Chenlong wood carvings are famous overseas.

Flanges are exported to Europe, Asia and Africa, and there is a big market for dairy cows.

Dingxiang has countless specialties and is a hometown traveler all over the country.

In this limerick, the specialties are basically included. I don’t know if you’ve left yet. Welcome to chat in detail.