The bean paste cake is delicious.

.

.

There are also other Shanxi snacks.

Taiyuan flavor snack Mengfeng Cake: Mengfeng Cake is a unique traditional food in Mengfeng Village, Xu County, Qing Dynasty. It has long been famous for its fragrant, crispy, soft, sweet and cool characteristics.

Everyone who has tasted it calls it the best among cakes.

Mengfeng cake was created in the 10th year of Guangxu in the Qing Dynasty and has a history of more than 100 years.

Liuweizhai Sauce Pork: It is a famous food in Taiyuan City. It is famous both inside and outside the province for its fat but not greasy, thin but not dry, crispy and fragrant, and delicious taste.

In 1982, Liuweizhai's soy sauce elbow flower was rated as a high-quality product by the Ministry of Commerce.

Lamb (beef) steamed dumplings: It is a famous snack in Taiyuan.

The steamed dumplings at Chuyili Dumpling Shop have thin skins and are fragrant. They are served with aged vinegar and taste great.

It can be said that "the stuffing is fat but not greasy and made into balls, and the steamed dumplings are praised by thousands of families."

Haggis: It is a famous traditional snack in Shanxi with a long history.

This snack is cheap, nutritious and popular, especially as a winter delicacy.

"Hao Gangang Haggis Cutting" located in Liubei is more famous.

Halal assorted snacks: Started in the 20th year of Guangxu in the Qing Dynasty, the ingredients are carefully selected and the ingredients are strict, and are very popular among consumers.

The complete set of snacks consists of four categories: sugar cakes, peach cakes, hot bread fillings, and peeled dough fillings.

The specifications are neat, sweet but not greasy, novel and beautiful.

Xinzhou specialty snack Dingxiang Steamed Pork: Boil and chop pork and potatoes, add noodles and seasonings, mix, put into a bowl and steam.

When eaten, heat it and cut it into pieces. It tastes delicious.

Yuanping Guokui: Yuanping Guokui is named after "taking over the local stove food" in history. It is shaped like a block, about three inches long and an inch wide, with rounded edges.

Those without stuffing are called hollow pots, while those with stuffing have another name.

Most of the ones on the market are Guokui with sweet fillings, and the best one is Meicheng Guokui.

The noodles of Guokui Pancake are yellow, fragrant, sweet, crispy, and crispy. In addition, the different fillings have different flavors, making people never tire of eating them.

Yuan Ping Guokui is in short supply. In addition to selling well in this province, it also goes directly to Beijing and Tianjin, north to Inner Mongolia, south to Sichuan and other places.

Wuzhai Pork Black Meat Stew Noodles: Take cooked pork, add potatoes, vermicelli, tofu and seasonings, stew it in a pressure cooker for a long time until the meat and potatoes are stewed. It is suitable for both young and old.

Baode Bowl: Baode County is rich in buckwheat. The buckwheat bowl is crystal clear and bright, pinkish white and slightly green, with fine, soft, smooth and tender texture, fragrant and sharp taste, and unique flavor. It is the top quality snack in Xinzhou area.

.

Cut three knives: Also known as oilcloth bag, cut three knives are golden in color, sweet and tasty, and are one of the main foods of Wutai Mountain people during the Spring Festival.

Every year at the end of the year, every family makes it and steams it, passing it down from generation to generation. It has a history of more than 300 years.

In the long feudal society, the working people of Wutai lived in poverty and relied on corn as their staple food all year round.

In order to change this monotonous diet, Wutai people created a kind of food made from coarse grains and fine grains.

When frying, in order to allow the sesame oil to penetrate into it, three cuts are made on it, so it is called "three cuts".

Because it tastes oily and fragrant, it is also called "oilcloth bag".

Linfen flavored snack Shaomai: It is a traditional famous food in southern Shanxi. It is shaped like a pomegranate, white and crystal clear, with many fillings and thin skin, and is fragrant and delicious.

As early as the third year of Qianlong's reign, the Wang family in Beijingli Village, Fushan County opened a Fushan Shaomai restaurant in Xianyukou outside Qianmen, Beijing, and made fried triangles and various famous dishes.

On New Year's Eve one year, Qianlong returned from a private visit to Tongzhou and went to Fushan Shaomai Restaurant to eat Shaomai.

The siu mai stuffing here is soft and fragrant, oily but not greasy, and as white and crystal clear as jade and pomegranate.

Qianlong was full of praise after the meal. After returning to the palace, he wrote the three characters "Du Yi Chu" in his own handwriting, and ordered someone to make a plaque and send it to Fushan Shaomai Restaurant.

From then on, the Shaomai Restaurant became famous and its value doubled.

The Queen Mother’s Royal Dinner Bubble Cake: Houma City, Shanxi Province, known as Xintian in ancient times, was the capital of the Jin Kingdom in the late Spring and Autumn Period.

There is a chef named Qu Zhiming at the Xintian Hotel here. The "Queen Mother's Royal Dinner Bubble Cake" made by him is crystal clear, crispy and sweet.

Because the Empress Dowager Cixi liked to enjoy it, this cake resembles a blooming bubble flower, so it got its name.

"The Queen Mother's Royal Dinner Bubble Cake" looks like a mushroom when viewed from a distance, like the colorful sunset; when viewed up close, it looks like a blooming silk, like golden chrysanthemums.

It is golden all over, crispy and sweet, and can nourish and strengthen the body.

Fried dumplings: Fried dumplings are a fried food unique to Hongdong County.

According to the "Hongdong County Chronicle": Every year on the second day of the second lunar month, Hongdong and Zhaocheng counties hold water-sacrifice temple fairs at Guangsheng Temple.

On this day, Guangsheng Temple was crowded with people, including magistrates from two counties and local gentry.

But at the temple fair, there were people playing gongs and drums, some playing "three-eye punch", and some selling various snacks such as oil cakes, tofu dishes, and haggis.

Among the many stalls, the most eye-catching one is the cooking experts from the two counties who set up oil pans to fry rice dumplings.

This is both a technical performance competition and a necessary preparation before offering water sacrifice.

When the fried dumplings piled up into a "mountain" on a large table, people began to offer water.

The water sacrifice is presided over by the eminent monk of the "Water Temple", and the main content is to throw donuts into the lotus pond.

The last master who participated in the water-sacrifice fried dumplings in Hongdong County was Mr. Liang (who has passed away). The current successor of fried dumplings is Yang Yongxiang.

Lamb chowder: Hongdong's lamb chowder was created in the Yuan Dynasty. By the Qing Dynasty, due to its unique stoves and cooking methods, it was as famous as Pingyao beef and Wenxi boiled cakes.

Its characteristic is the original soup, which must be stewed in a casserole.

The only condiments added are salt, chili oil (made with mutton oil), green onion, and no condiments such as peppercorns, MSG, and aniseed.

It is said that the Mongolian people’s custom of eating mutton has been preserved.