Shanxi cuisine includes: Daoxiao Noodles, Taiyuan Brain, Pingyao Beef, Wanbald and Datong Mutton.

1. Daoxiao Noodles. Daoxiao Noodles, also known as "Xu Ma Mian", is a kind of traditional pasta with characteristics in Shanxi Province and one of the "Top Ten Noodles in China". Daoxiao Noodles is popular in Shanxi Province and its surrounding areas. It is said that it was founded by Xu Ma Chai Shao in the Tang Dynasty. It is eaten with various flavors of SAO Zi and seasonings, with Daoxiao Noodles in Datong, Shanxi being the most famous.

2. Taiyuan mind. Brain is a traditional snack in Taiyuan City, Shanxi Province, belonging to Jin cuisine, which is made of fat mutton, lotus root, yam and other ingredients. The condiments in the soup are yellow wine, distiller's grains and astragalus. When tasting, you can feel the mixed fragrance of wine, medicine and mutton, which is delicious and delicious, and the more you eat, the more fragrant it is.

3. Pingyao beef. Pingyao beef, a specialty of Pingyao County, Shanxi Province, is a symbol product of chinese national geography. Pingyao beef has a long-standing reputation, and its origin date is unknown. In the Qing Dynasty, it was well-known in Sanjin. During the Jiaqing period of Qing Dynasty, Lei Jinning, a native of Yi, and his descendants for three generations set up a Xingsheng Lei beef shop in Wenmiao Street in the city for more than a hundred years. At the end of Guangxu period, Ren Dacai and his son Ren Yangwen set up a self-established beef shop in the West Street of Chengzhou Pin, and the beef they made was comparable to Xingshenglei beef, both of which were authentic products.

4, the bowl is bald. Bowl Tuan is a traditional pasta snack that has been spread for thousands of years in Liulin County, Luliang City, Shanxi Province. It is also called "Bowl Protrusion, Bowl Support, Bowl Tuo, Bowl Tuo and Bowl Tuan" in dialect. Bowl balls are made by kneading buckwheat noodles with water, heating and boiling into porridge paste, and cooling.

5. Datong mutton offal. The habit of eating mutton is also different between Han people and some ethnic minorities. Ethnic minorities only eat mutton and throw away all the water from the sheep. After eating mutton, Han people also wash sheep's head, hoof, heart, liver, lungs, intestines and blood, cook them, chop them up, and cook them with seasonings such as onion, pepper and salt to make soup, which is called miscellaneous sheep.