The main delicacies and snacks include Pingyao beef, Cao's smoked elbow, beggar's chicken, bowl tray, pickled plum meat, Pingyao stew, steamed noodles, noodle, oil cake, boiled dumpling, dumpling, pick tip, knife-shaped noodles, scissors

Noodles, rolled fish, stone cakes, dipped in jianjian, dipped in slices, bean noodles, cat ears, corn cakes, and rice, cut pimples, corn steamed buns, stir-fried dumplings, cold cakes, fried pork,

Vegetable rice, camellia oleifera, fried corn, jujube, ramen noodles, distilled clams, dry flour pancakes, roasted yellow cabbage, oatmeal noodles, fried buns, red batter, fried crabs, tofu brain, etc.

Pingyao beef has a unique production process and is ruddy in color, fragrant and delicious. It is "fat but not greasy, thin but not woody".

Almost every restaurant in Pingyao has it. There are many brands. The famous ones include "Guanyun", Bu Sheng, Huanchun, etc., all of which are top-grade.

The world-famous song "Shanxi Good Scenery" mentions the most famous Shanxi delicacy - Pingyao beef. Pingyao beef is delicious, nutritious, fat but not greasy, thin but not woody, and is suitable for all ages.

2. Pingyao bowl of glutinous rice is a famous snack in the three Jin Dynasties.

During the Guangxu period of the Qing Dynasty, Dong Xuan, a famous chef in Pingyao Chengnanbao, summed up the experience of his predecessors and created Pingyao bowl noodles with excellent aroma and taste.

In the twenty-sixth year of Guangxu's reign (1900), Empress Dowager Cixi passed through Pingyao on her way from Beijing to Xi'an. After eating a bowl of buns made by Dong Xuan, she was full of praise and rewarded him generously.

The method of making Pingyao bowl dumplings is unique. First, mix wheat noodles or buckwheat noodles with warm water into a paste, add oil, salt, chopped green onion and other condiments, mix from thick to thin, put it into a small dish, steam it in a basket and put it on the

cold.

The color is light yellow, not connected to each other, and constantly folded and rolled.

It can be eaten cold or stir-fried hot.

When making it cold, cut the dough into strips and put it into a plate, add vinegar, minced garlic, sesame paste, sesame oil, chili powder, and aniseed water, mix well and eat; when making it hot, use cooked lard or sesame oil to cook the bottom, first add green onions.

Stir-fry the bowl of glutinous rice with garlic, then add shredded yam, eggs or bean sprouts, and cook with soy sauce, vinegar, aniseed water, etc.

Pingyao Wanfu has been around for more than a hundred years and has been deeply loved by the masses. Wanfu stalls can be seen everywhere in urban and rural temple fairs and markets.

3. Bubble oil cake is very famous in Pingyao. The filling is made of date paste and bean paste, and is fried. It is golden in color, charred on the outside and tender on the inside, soft and sweet.

Girls who love sweets must order it when they come to the ancient city! A plate of ten fried cakes in a mid-range restaurant sells for 18, and a restaurant on Ming and Qing Street sells it for 28. The portion is not as large as that in a mid-range restaurant. If you want to eat,

Considering the hygiene and quality, the price of a mid-range restaurant is acceptable.

4. The noodles are made with exquisite craftsmanship and a perfect combination of beautiful shape and strong taste. The production process is very strict. Add boiling water to the noodles and stir them into a dough with a rolling pin. It must be cooked while it is hot.

Rub the essence.

Next, knead and knead the small oatmeal dough on the palm of your hand, then wrap it around your fingers, and you will have rolls of oatmeal noodles.

Its size is the cylindrical shape rolled out of a tongue-shaped sheet about 10 cm long and 5 cm wide.

Then it is steamed like steamed buns. When cooked, the aroma is fragrant. When eaten, it is mixed with brine (called "Zhanshuishui" by Pingyao people), which makes people salivate after hearing it, whet their appetite, and the food is extremely fragrant and has endless aftertaste.

There are two ways to eat castanopsis. One is to eat castanopsis dipped in marinade. The marinade is usually meat sauce, or meat, potatoes, and eggplants are stir-fried together to thicken the sauce.

The other is to cut it into pieces and stir-fry it with vegetables.

If you come to Pingyao, this must be one of the delicacies you can’t miss! 5. Oily pork is one of Shanxi’s famous dishes and one of Pingyao’s local dishes. It is made of selected lean meat that has been sized and oiled, and is served with natural ingredients.

Stir-fried black fungus, garlic, and onions.

Shanxi people are very jealous, and they are very particular about the use of vinegar in cooking.

The finished dish is golden in color, tastes salty and vinegary, and is soft on the outside and tender on the inside. It is a rare delicacy.

6. In Pingyao, there is a difference between pulling out slices and cutting lumps.

The pimples are generally smaller when cut, and larger when pulled out.

There are three main types of making dumplings: one is the cut dumplings that are commonly eaten at home. Some people roll the dough into chopstick-thick slices first, and then cut them by hand. There are two cutting techniques, one is with fingertips.

Press down; the other is to lift up with your fingertips.

The most beautiful thing about cutting it is the size of your fingertips, with uniform thickness and consistent size. When pressed with your fingers, it looks like a small ear. It is not only beautiful, but also delicious, and can greatly increase people's appetite.

Second, it is to tear and cut the knots by hand.

Skip the process of rolling out the dough and just use your fingers to tear off the dough.

This technique is more demanding, and novices generally cannot do it well. It requires strong finger skills to cut evenly. Usually, you can cut the knots while turning the dough to thin.

Third, roll the dough thinly and tear it into larger pieces, which is called pulling pieces in some places.

Most people prefer to cut pimples, but if there are many people who want to eat them, it will be tiring to cut them by hand, and it will come out faster than cutting them.

However, it is better to dip the cut pimples into a dipping sauce, and people with heavy tastes especially like to eat them. In the summer, boil beans or zucchini in water, and in winter, boil carrots in water, add fried tomato sauce, pour a spoonful of stir-fried meat, and then add a stick.

Green onions or garlic cloves, as the Pingyao dialect says: "It's so delicious!" Does your mouth water when you see this? 7. Knife-cut noodles are all named after their knife-cutting skills.

Known as "flying knife noodles", the noodles shaved by skilled chefs "fall into the soup pot, float in the air, and fish jump as soon as the knife comes out."

The noodles are thick and thin with sharp edges, shaped like a willow leaf. They are smooth on the outside and stringy on the inside, soft but not sticky. The more you chew, the more fragrant and fragrant they become. They are eaten with sauce or vinegar. They are very flavorful and are widely popular in the north.