1. Wuxiang jujube cake

Wuxiang jujube cake is a unique local Han snack in Wuxiang, Shanxi Province. From the Qing Dynasty to the Republic of China, it was once famous in Bingzhou, Pingyao, Taigu and Lu 'an. Jujube cake has a history of more than 3 years, and it is soft, yellow and sweet.

2. Shangdang preserved donkey meat

Shangdang preserved donkey meat originated in the heyday of the Tang and Song Dynasties, Ming and Qing Dynasties, and it is a tribute to the court. It has a unique flavor and a long-standing reputation. The finished product has a proper size and distinct parts. It is reddish in color, bright and shiny, fat but not greasy, thin but not firewood, sweet and spicy, full of fragrance and delicious.

3, the eldest son fried cakes

The fried cakes in Changzhi can be roughly divided into three categories: Changzhi fried cakes, shredded cakes, vermicelli, shredded Chinese cabbage, and garlic sprouts after frying; Xiang yuan fried cakes, shredded cakes and vermicelli are steamed, and then fried; The eldest son fried cakes, shredded cakes with vermicelli and garlic moss, and sprinkled with minced garlic after frying. Soft gluten, each with its own characteristics, is most famous for its "eldest son fried cake", which is accompanied by mature vinegar and aftertaste. The eldest son's fried cakes are carefully selected and made, and the operation process has to go through 48 procedures. The finished products have the characteristics of golden color, refreshing and not greasy, and soft texture.

4. Stir-fry rice in Huguan

Huguan is rich in millet, which is also very delicious and has high nutritional value. The rice is steamed. Just like steamed rice, remember not to add too much water, so as not to make the rice too soft. After steaming, it is better to cool it overnight, and the rice is more gluten-free. Commonly used side dishes are pickled cabbage, diced carrots and soybeans (cooked or steamed with millet). Add oil to the wok, stir-fry the oil with minced garlic, and add the side dishes in turn to stir fry. This is the well-known "fried rice" in Huguan.

5. Pork liver in Huguan

Pork liver is one of Huguan delicacies, which originated in the Song Dynasty and has a history of thousands of years. The liver is the poison transfer station and detoxification organ in the body, so before cooking, the liver should be washed under the tap for 1 minutes, and then soaked in water for 3 minutes, so that it can be cooked.