Daoxiao Noodles's Daoxiao Noodles has special effects in Shanxi. Besides Shaanxi, only Beijing and xi have Daoxiao Noodles for sale. The first thing to make small noodles is to make noodles well and knead them evenly to make them as solid as white stone. The sellers in Daoxiao Noodles all have a disk base piled on the chopping board, and cut it while selling. The so-called cutting is to cut the noodles into strips four or five minutes thick and two or three inches long along the edge with a sharp knife like a radish, and then make them into fried, stewed or cold dishes according to the instructions of the guests.

This kind of noodles is solid, so it is very chewy. Stir-fried shredded pork with winter bamboo shoots with leeks, stewed mushrooms and magnolia slices (dried and tender bamboo shoots), mixed with radish (a radish with sufficient moisture and tender meat, which is a specialty of North China) and shredded chicken. It is smooth, crisp and tough. All kinds of eating methods have their own advantages. Braised pork in brown sauce and braised pork in oil is the most famous traditional dish in Shanxi, which has been carefully cooked by chefs of past dynasties. It is said that this dish originated in the Ming Dynasty. It was a famous dish of the former government, and later spread to people in Taiyuan, and then gradually spread to other places in Shanxi. Spilled meat is more common in Jiangsu, Zhejiang and Shanghai, and the spilt meat in Shanxi is unique in material selection and production, with strong local characteristics in Shanxi. Tofu brain Tofu brain has been deeply loved by the masses for hundreds of years.

Yuci bean curd is unique in brine. In the Qing Dynasty, the white sea horse in Xiaodongguan, Yuci was famous for making tofu. White seahorse tofu consists of three pots. The cauldron is filled with marinade made of the above vermicelli, soybean, starch and various seasonings. When selling, the copper pot is placed in the cage drawer, and a charcoal basin is placed under it to keep warm; In hot pot, stew meatballs, pork slices, fried tofu slices and so on. In a casserole (commonly known as a leather pot) with a diameter of more than one foot, there is brain tofu.

When eating, put a spoonful of brain tofu at the bottom of the bowl, pour vermicelli, soybeans and marinade into a copper pot, then put meatballs, sliced meat and fried tofu slices into a hot pot and drop a few drops of sesame oil. The color is slightly brown and the fragrance is overflowing, which is especially suitable for eating in winter.