The top ten must-eat delicacies in Taiyuan include Shanxi oily pork, Shanxi assorted hotpot, quail and eggplant, Taiyuan half-roasted chicken, Taiyuan Bazhen soup, sweet and sour meatballs, Zhanxiang fish fillet, Shanxi crispy pork, Taiyuan mutton offal,

Steamed Oats with Mutton Topping.

1. Shanxi Guoyourou Shanxi Guoyourou is the most famous traditional dish in Shanxi, which is known as the Three Jins. It originated in the Ming Dynasty. In addition to the Guoyourou, this dish also adds magnolia slices as a side dish. The finished product is golden and bright in color. Taste it

It is soft on the outside and tender on the inside, oily but not greasy. It is a famous dish full of strong local characteristics of Shaanxi.

2. Shanxi Assorted Hot Pot Shanxi Assorted Hot Pot includes Taiyuan winter seasonal dishes that contain egg products, mushrooms, soy products, vegetables, seafood, meat and other ingredients. There are various varieties, and the dishes are colorful when combined. It is a famous

List of Shaanxi's top ten classic dishes that are delicious, delicious and delicious.

3. Quail and eggplant Quail and eggplant are one of Shanxi's top ten famous Shanxi dishes made from quail breast meat and eggplant. They were first produced among the wealthy merchants in Taigu in the Qing Dynasty. They are one of the eight bowls of Shanxi merchants and Qiaofu. It tastes mellow, fragrant and oily.

Not greasy, soft, waxy and salty.

4. Taiyuan Manu Ban Lu Chicken Taiyuan Fu Ban Lu Chicken is a traditional Shanxi dish made from tender hens. It was born during the period of the Eight-Power Allied Forces' invasion of China. The name of the dish was personally given by the Empress Dowager Cixi. The finished product of this dish is red.

White and green, it tastes like the fragrance of green garlic and the salty fragrance of chicken. It is a classic dish in Taiyuan.

5. Taiyuan Bazhen Soup Taiyuan Bazhen Soup is a traditional Taiyuan soup invented by Mr. Fu Shan using fat lamb, yam, lotus root as raw materials, astragalus, galangal and other eight ingredients. It contains the theory that medicine and food have the same origin.

The finished product exudes a charming mixed aroma of wine, medicine and mutton. Locals will also taste this dish with pickled leeks and rice wine.

6. Sweet and Sour Meatballs Sweet and Sour Meatballs are a dish made from meatballs made from a combination of fat and lean meat, and served with a soup made from aged vinegar and tomato paste. They are also called Lao Taiyuan Sweet and Sour Meatballs.

The finished product is bright red and plump, tastes crispy on the outside, tender on the inside, sweet and sour, and is deeply loved by children.

7. Zhanxiang fish fillet Zhanxiang fish fillet is a traditional dish in Taiyuan with a history of thousands of years. It was first produced in the period of Emperor Shun of the Eastern Han Dynasty. This dish uses fried fish fillet as the main ingredient, adding onions, ginger, garlic,

Dishes made by simmering soup, balsamic vinegar and other ingredients have an elegant color, fresh and unique flavor.

8. Shanxi Short Crispy Pork Shanxi Small Crispy Pork is a traditional Shaanxi dish made from pork ribs cut into strips through multiple processes such as boiling, wrapping, frying, and steaming. Whether the short crispy pork is delicious depends on the marinating and

The outer coating also needs to pay attention to the temperature and practice of frying. When tasting, Taiyuan locals will also eat it with scallion noodles and perilla seasoning.

9. Taiyuan Haggis Cut Taiyuan Haggis Cut was also named Haggis Cheese by the Queen Mother. It uses sheep head, sheep heart, sheep liver, sheep lungs, sheep blood and other haggis as the main raw materials, and is served with onions,

Taiyuan specialties made with chili, minced coriander and other ingredients.

10. The name of You Mian 栲栳栳 You Mian 栲栳栳 may sound unfamiliar to you. The earliest creation time of this traditional Shaanxi pasta snack made of noodles as the main raw material can be traced back to the Sui and Tang Dynasties more than 1,400 years ago.

Li Shimin and his son have tasted it, and now this dish with its strong taste and exquisite craftsmanship has become one of the top ten noodles in Shanxi.