1. Over-fat meat.

Guoyourou is a famous traditional dish in Shanxi Province, known as "three Jins and one flavor". It originated in Pingding, a famous city in eastern Shanxi during the Ming Dynasty, and has a history of hundreds of years.

Method: Use selected lean meat, sautéed and oiled, stir-fried with natural black fungus, mushrooms and winter bamboo shoots. The finished dish is golden in color, salty and fresh in taste, with a vinegary smell, soft on the outside and tender on the inside. It is a dish with local Shanxi characteristics

Delicious food.

2. Oatmeal 栲栳栳.

Oatmeal noodles 栲栳栳 (栲栳栳kǎolǎolao) belongs to Shanxi cuisine. It is a kind of noodle food made of finely made noodles. Because its shape is like a "badou", it is called "栳栳" among the people.

Youmian 栲栳栳 is one of the top ten noodles in Shanxi. It is exquisite in craftsmanship and has a strong taste. Emperor Xi repeatedly praised its deliciousness when he paid a pilgrimage to Mount Wutai.

Oatmeal noodles have high nutritional value and are rich in calcium, phosphorus, iron, and riboflavin.

3. Mind.

Brain is a unique flavor breakfast in Taiyuan, Shanxi. It is not only delicious but also nutritious.

Brain was first invented by famous literati in the late Ming and early Qing dynasties as a medicinal food, which has a nourishing effect on the human body.

The ingredients of the brain are prepared from astragalus, simmered noodles, lotus root, mutton, long yam, rice wine, and sheep tail oil. Mutton is sweet and hot in nature, and has the functions of tonifying deficiency, appetizing, and strengthening the body.

4. Knife-cut noodles.

Sliced ??noodles, also known as "Prince Consort Noodles", are a special traditional pasta in Shanxi Province and one of the "Top Ten Noodles in China". Among them, Shanxi Datong Sliced ??Noodles are the most famous.

It has the characteristics of weak inside and strong outside, soft and smooth, and easy to digest. It is known as the five famous noodles in China along with Beijing fried noodles, Henan braised noodles, Hubei hot dry noodles, and Sichuan Dandan noodles.

Knife-cut noodles require skill and must be cut with a specially-made curved knife.

When operating, hold the kneaded dough with your left hand, and hold the knife with your right hand. Your wrist should be flexible, the force should be flat, and the force should be even. Facing the soup pot, click, click, click, one knife at a time, and the cut out noodles will be connected one leaf at a time.

One leaf is like a shooting star chasing the moon.