It is a famous pastry food produced in wenxi county with a history of more than 300 years. The cooked cake is wrapped in sesame seeds and is round. After the sesame ball is broken, the chestnut cortex, which is deep outside and shallow inside, can be exposed, and bright crimson white cake stuffing can be pulled out, and filaments several centimeters long can be pulled out. Rich in nutrition, crisp sand without skin, sweet but not greasy, not bad after a long time, the more you chew, the more fragrant.

Roasted wheat

Steamed dumplings are a traditional food in the south of Shanxi, which looks like pomegranate, white and crystal clear, and the stuffing is thin and delicious. As early as three years in Qianlong, Wang of Beijing Li Village in Fushan County opened a Fushan steamed dumpling restaurant in Xianyukou, outside Qianmen, Beijing, to make fried triangles and various famous dishes. On New Year's Eve, Gan Long returned from a private visit to Tongzhou and went to Fushan Steamed Dumplings Restaurant to eat steamed dumplings. The steamed dumplings here are soft and fragrant, oily but not greasy, white and crystal clear, like emerald pomegranate. After a long meal, he was full of praise. After returning to the palace, he personally wrote "all in one place" and ordered someone to make a plaque and send it to Fushan Steamed Dumplings Hall. Since then, the steamed dumpling restaurant has become famous and its value has doubled.

Bean paste cake

Bean paste cake was produced in the late Qing Dynasty, and it was made of peas, gardenias and persimmon. According to legend, after the Taiping Army conquered Jiyuan, Henan Province, it recruited local young and middle-aged people to join the army, led his troops northward to capture Jincheng, Changzhi and other places, and continued to advance to Jinnan. When troops were stationed in Quwo, some Jiyuan citizens from disabled soldiers saw Quwo's richness and beauty and bustling streets, so they did not care about their hometown and stayed in Quwo to start a bean paste cake business to make a living. During the Republic of China, bean paste cake stalls were everywhere, becoming local snacks with unique flavor. They also made up a mantra: "Come to Quwo County, live in Dadongguan, copy a burden and earn some money with red bean paste." The operation of bean paste cake does not occupy the space, and there is no need to open a shop. Raw materials are easily available, and small profits are quick turnover.

Laojinzi dough twists

In the late Ming and early Qing Dynasties, there was a man named Chen in Yongning Village, Yongji County. He made his own twist and sold it, which is well known. People call his twist "Old Golden Twist". It turns out that Lao Jin's family is very rich. Because he values fame rather than profit, he has been selling dough twists for decades and selling his property to the poor. The root of the twist he made is big and even, crisp and delicious, and the price is cheap, so many people eat snacks. Every day, he peddles along the street with two big baskets. One day, I met two yamen businesses and wanted to buy all his twists. Lao Jin said, "I want to sell it to every household, and I can't let you have it all." The official got angry, kicked over his basket and broke the rope. Lao Jin called a group of people to eat all the twists. Seeing that everyone ate for free, the business official was very puzzled, so he reported it to the county magistrate. After hearing this, the county magistrate said, "This man values fame over profit. Don't worry about him." There is also a saying circulating in the local area: "The twist of old gold, the red and white drama of swallows, whoever eats it likes it." The production technology and quality of Laojin Twist have been improved from generation to generation, and it has become one of Yongji's special foods.

Jishan dough twists

Jishan Twist is a traditional snack in Yuncheng. According to legend, the twist was originally a court food, and when it spread to the people, it became a shape with two sides stuck together. It can still be seen in Hongdong area now. During the Qianlong period of the Qing Dynasty, a businessman in Xiwei Village of Zhaidian Town took it back to his hometown Yuncheng, where it was made and sold, and many people ate it. Later, the merchant constantly improved the production technology, changed the twist from two strands to three strands, and then twisted it into a fried strand, showing a golden thread pattern. At present, Jishan Twist has been sold in Beijing, Shenzhen, Heilongjiang and other provinces and cities 10, and it is very popular.

Jiezhou mutton and bread pieces in soup

The Guandi Temple in Jiezhou is famous all over the country, and the four famous dishes in Jiezhou, mutton bread in soup, millet oil cake, fried noodles with oil tea and shredded pork with chopped green onion, are also famous all over the country. Among the four famous foods, mutton bread in soup is the most famous.

Xiezhou mutton bread in soup has excellent materials, complete ingredients, unique and exquisite technology, fresh soup and delicious taste, so it looks beautiful and tastes delicious, and has been praised by guests from all over the world. There is a poem saying: "The original soup is delicious, which warms the stomach and adds spirit. I had a cold stomach in summer and a warm body in winter. " It is said that when Empress Dowager Cixi went to West Chang 'an, she heard that Xiezhou mutton buns were very famous, so she sent messengers to Xiezhou to fetch them for her.

Jinnan laozao

Jinnan laozao is famous far and wide. It first appeared in the food stall in Hongdong City at the southern foot of Huoshan Mountain, and has a history of hundreds of years. Every year at the temple fair on March 18 of the lunar calendar, tourists come here in an endless stream, and there are a sea of people, so the mash that quenches thirst and produces saliva comes into being. Hongdong fermented glutinous rice is famous because it uses living spring water and irrigates cultivated glutinous rice with this water, and because it uses a unique cooking stove and a unique brewing method. To cook hongdong mash, it is necessary to make a special fan box furnace, which is like a blacksmith furnace. The mouth of the furnace is about 26 cm in diameter, and an iron pipe with a length of about 33 cm and a diameter of 3.3 cm is welded from front to back. In addition, a large brass ladle is needed. Hongdong fermented grains cooked with unique raw materials and stoves have pure color, positive taste and long fragrance.

After more than a hundred years' development, Hongdong fermented glutinous rice has more than ten varieties, such as lotus root starch fermented glutinous rice, clear soup fermented glutinous rice, egg flower fermented glutinous rice, longan fermented glutinous rice and three fresh fermented glutinous rice, which are deeply loved by people.

"three inverted hands" hard flour buns

According to legend, in the 26th year of Guangxu, Eight-Nation Alliance invaded Beijing, and Cixi fled to Linjin County, where she starved. As it happens, Xie's "three-handed steamed buns" shop has just produced hard-faced steamed buns. After tasting them, Cixi repeatedly praised them for their delicious taste. After arriving in Chang 'an, I still yearned for the "three-handed" steamed stuffed bun, so I listed it as a tribute to enjoy. Since then, the reputation of "three inverted hands" has spread far and wide.

The production process of "three-handed" hard-faced steamed buns is complicated, and it is manual operation. After three times of hand beating, the flour was fully fermented, thus achieving the excellent effect of clear hierarchy, mellow fullness and delicious sweetness.

In the past, Cixi's food was listed as a tribute, but now people appreciate it after eating it. This couplet is posted in front of the "three hands" on Xie Binzu, an individual industrial and commercial household in South Ring West Road, Yuncheng County. Tributes in the past have entered people's lives, and their delicious taste, mellow taste and fragrant color are pushing the "three-handed" hard flour buns to a higher level of famous eating space.

Yangzage

Miscellaneous cutting is a kind of local snacks in Shanxi. According to legend, Shanxi people began to eat miscellaneous cuts in the Yuan Dynasty, and one of them was given by Kublai Khan's mother. When Kublai Khan of Yuan Shizu entered the Central Plains from Sanjin and passed through Quwo County, his mother, Empress Zhuang Shenghuang, fell ill. Xu Guozhen, a famous doctor in Quwo, treated him and became Kublai Khan's mother's favorite doctor. Xu's mother, chef Han Shanshan, provides services for the Queen Mother Zhuang Sheng and her son. It's a pity that Han saw the Mongols eating mutton and threw it into the water. He picked it up, washed it, cooked it, and served it with onions and peppers. It's delicious. After the queen mother tasted it, she praised it and gave it the name "goat cheese". Since then, it has gradually spread and become a folk snack.

Mutton chop is called differently and eaten differently in different areas of Shanxi. South, middle and north roads represented by Quwo, Taiyuan and Datong. South Road Miscellaneous Cut (Quwo) emphasizes water boiling, the original juice is the original soup, the color is milky white and the taste is mellow. The production method is roughly four steps of washing, boiling and cutting, and the process is fine; The middle road (Taiyuan) has a lot of miscellaneous materials, such as onion, ginger and coriander in the soup, and some vermicelli and tofu, which have a special flavor; The way to eat and make miscellaneous cuts in North Road (Datong) is relatively rough. The cauldron is on fire, and the soup is stewed in the cauldron with the ingredients, and put together with the food, which is informal.

Yongji stone pot pancake

Stone cakes are all made of flour, and the seasonings are fennel, sesame and pepper leaves. After mixing the flour, put it aside, then bake the pebbles in a deep-bottomed pot until they are hot, stir with a spoon, scoop out half of the heated pebbles, put them in another hot pot to keep the temperature, and then spread the remaining half evenly in the pot. Put the pushed round cakes on the stones in the pot, then cover the dug hot stones and bake for about 5 minutes. At this time, the pebble cake is yellow and white, and it tastes crisp and fragrant.

Yongji Beef jiaozi

Yongji famous food-beef jiaozi, gently bite open the thin dumpling skin, fresh and tender beef is delicate and charming, with chopped green onion aroma overflowing, after eating, you can also drink a light jiaozi soup, which is fragrant but not greasy, with endless aftertaste. And the price is not expensive.

Xin Jiang Dan zi Xuan

Cake is the general name of all kinds of pasta in ancient China. "Shuo Wen Jie Zi" says: "Bread maker, pasta is also". Baked or branded on the fire, collectively known as Luo Bing.

There are many kinds of Xinjiang Luo cakes, and the best one is Xinjiang egg spinner (egg cake).

Egg pancakes, commonly known locally as "egg beater", are made by baking chopped green onion cakes first and then sticking eggs on one or both sides. The leather book is fragrant, oily but not greasy, and the food is not fishy, which is unique to Xinjiang County.

Features: fragrant, crisp, soft and soft, suitable for all ages.

Ruicheng hemp tablets

Ruicheng hemp chips have a history of more than 300 years and are produced in Ruicheng County on the north bank of the Yellow River. It is refined from more than ten kinds of raw materials, such as sesame, millet soup, cooked flour, soybean oil, citric acid and Liu Hua sugar, and soft and sweet Ruicheng well water. Slices are as thin as paper, crystal clear, sweet and crisp after eating. It doesn't stick in midsummer, and it doesn't change flavor for a long time. Long-term consumption has the effects of soothing the liver and invigorating the spleen, relieving fatigue, invigorating the spirit, supplementing nutrition and promoting metabolism, and is suitable for all ages in Xian Yi. Enjoy a reputation in the market.

Lysimachia jishanensis

Stuffed vegetables are a traditional dish in Jishan County. It was famous in Hedong in the late Qing Dynasty. At that time, there was a jingle: "Jishan is good at cooking, and Jishan is fragrant. You didn't taste the cooking, so you came to Jishan for nothing." Now, in Jishan county, whether it is a town or a country, it is essential to brew dishes at banquets.

Features: Brewed Caicai floats in a clear bowl at the bottom of the soup like a cut sausage, and tastes mellow and delicious.

Jinnan steamed bowls

This dish is made of high-quality crispy meat, fried pork belly, fried steamed bread balls, fried tofu, fried sweet potatoes and egg leaves, and steamed for 15-20 minutes. When it comes out, it is finished with multi-flavor seasoning, broth, chopped green onion, Jiang Mo and minced garlic and a little sesame oil. Golden in color, salty and refreshing, it is a famous dish of traditional wedding banquets in southern Shanxi.

Wanrong Bean Curd Lehe

Wanrong bean jelly is mostly made of sweet potato powder. White crystals are bright and cool. It is held in an open shallow bowl, with green and yellow colors and soft tendons. It is mixed with bright red Chili oil and seasonings such as raw garlic, mustard and pepper. The mouth is full of raw hemp, sour and fragrant, and the more you eat, the better it tastes.

Bao Jing da Dao mutton noodles

Baojing's Daoxiao Noodles pays attention to uniformity, thinness, hardness, thin leaves and fine cutting, and the two condiments also need special clearance. One is locally brewed rice vinegar, and the other is homemade flour paste. The production process of Daoxiao Noodles is also very fine, and the mutton soup is stewed with sheep skeleton; Mutton must be thoroughly cooked and miso soup must be cooked for at least two hours. The broadsword mutton noodles are not cooked well, the noodles are cooked soft and fragrant with sauce and vinegar, and it is enough to stay fragrant after eating.

Ronghe version of color roll package

Ronghe miscellaneous vegetables often use green onions, celery and Chinese cabbage as raw materials. Put the flour, salt and seasoning powder into the cut vegetables, stir them up and down, and then put them in a plate. Then, noodles and meat slices are mixed with flour and spread on celery, and the aroma is fragrant after steaming. Roll paper with minced meat and vermicelli. In order to prevent the dough from cracking, they wrapped it in hemp paper. Therefore, vegetable rolls are also called roll paper. After steaming, the transparent dough is filled with crisp vegetables, which are delicious and attractive.

Miqi Yuanqu

Commonly known as zygote rice, it is made by mixing peanut beans, soybeans, pumpkins and millet. Cleaned soybeans, peanut beans, Jiang Dou, millet, corn grits, etc. They are cooked first, then put into vegetables such as pumpkins and beans, and then carefully cooked and put into noodles. Then put the hot oil into the pot and everyone will cook for a while. It tastes delicious and nutritious.

Yuanqu guokui, pancake

Guo kui is made of warm water and high quality sesame seeds. After the dough is mixed, roll it into a round cake with a rolling pin and bake it with two pieces of tobacco and charcoal. The baked pot helmet has golden skin, crisp outside and tough inside, which is suitable for carrying dry food. Pancakes are made by mixing flour, eggs and water into paste, then wrapped with chopped green onion made of onion, refined salt, spiced powder and other seasonings, then rolled into pancakes and spread out in a pot. After frying, both sides are golden, thin and fragrant, and the oil is not greasy.

Rui cheng pao pao you Gao

Ruicheng oil cake is made of white flour, lard, sugar, dried tangerine peel and spices. Through complicated processes such as instant noodles, stuffing and frying. After the oil cake is fished out of the oil pan, there are many bubbles on the surface of the cake, which looks like a peony flower in bud, yellow and white, soaked like silver catkins, and tastes sweet and crisp.

Ruicheng Yangcheng braised pork

Yangcheng braised pork has the characteristics of soft skin, fresh color, fragrance but not greasy, long-term preservation and crispness and palatability. After boiling the meat in water, add seasoning to cook it, and the salted soup can be used many times. Braised pork with Yangcheng sesame seed cake is a famous food in Ruicheng.

Wenxi chopped green onion pancake

Originated from the Ming Dynasty, it was named "chopped green onion cake" because there was chopped green onion in the cake. It has many layers and thin layers, tastes crisp and fragrant, and has a long aftertaste. It is as famous as Pingyao beef in Beijing and Daoxiao Noodles in Shanxi, and is known as the three famous foods in Shanxi.