Shanxi balsamic vinegar, Zhuyeqing wine, Jishan banzao woodblock New Year pictures, Acorus calamus wine, Yutangchun wine.
Huang Datong Hotpot Beiqi Mijiu Jinci Rice Pingyao Beef Wenxi
Taigu Hupingzao Hengshan Chinese Liquor Liuweizhai Sauced Meat Shanxi Vinegar Yuncheng Xiangzao Shangdang Vera Donkey Meat
fenzhou walnut
Walnut in Fenzhou, Shanxi has a long history. Its core tastes sweet and is rich in fat and protein. Whether eaten raw or made into cakes and sweets, they are fragrant and delicious. It is also a food for improving intelligence and strengthening brain, which can nourish qi and blood, moisten dryness and eliminate phlegm, treat lung and moisten intestines, and is sweet in taste, and has a certain curative effect on "warming kidney and moistening lung, relieving asthma and eliminating phlegm".
Shanxi Fenjiu
Fenyang Fenyang County, Shanxi Province, produced in Xinghua Village Winery.
According to legend, Xinghua Village began to make wine in the 5th century A.D., and it has a history of 1400 years. Fenjiu wrote in the Qingming Festival written by Du Mu, a famous poet in the Tang Dynasty: "There are many rains during the Qingming Festival, and pedestrians on the road want to break their souls; Ask local people where to buy wine? The shepherd boy pointed to Xinghua Village. "
Fenjiu is a typical representative of China Fen-flavor liquor, which has the characteristics of pure fragrance, mellow softness, sweetness and cleanliness. Fenjiu is a 60-degree alcohol, but it has no strong irritation.
Lingqiu oat noodle
Lingqiu, Shanxi has a cold climate and a short frost-free period, which is suitable for planting naked oats. Naked oats are washed, dried, fried and ground into flour, which is called "Youmian".
There are many ways to eat oatmeal, such as pushing the nest (that is, rubbing the nest), rubbing the roll, pushing the slag, rubbing the fish, pressing and branding. The oily surface is cold, and it must be cooked three times before eating. That is, first fry naked oats and grind them into flour; Then pour the oatmeal into boiling water, make various patterns, and steam it after blending (about 15 minutes). When eating, it can be divided into hot dishes and cold dishes: cold dishes are roasted eggplant, shredded cucumber and shredded radish with water, and then served with salt soup, pepper and pepper oil. The dishes are mixed with oatmeal, which is fragrant and delicious; The hot dishes are mutton and minced meat, and some mushrooms. After you open the cage, you will dip the oatmeal in mutton and mushroom soup, which is more fragrant and beautiful.
Yuncheng pond salt
Produced in Yuncheng, Shanxi. Sodium sulfate, sodium chloride and magnesium sulfate are the main resources in salt lakes, with total reserves exceeding 83.7 million tons. Rare elements such as bromine, calcium, iodine, potassium, boron, lithium, plane, strontium, gallium and rubidium are also rich. There is also a kind of mirabilite coexisting with salt, namely glauberite, which is mainly composed of double salt of sodium sulfate and magnesium sulfate, with a thickness of 2-4 meters, and the ore body exposed to the surface has a reserve of more than16 million tons. This is a unique and precious resource formed after thousands of years of salt production by predecessors.
garlic
Produced in Lingqiu, Shanxi. "Were Han Shu" says: One day, the famous doctor Hua Tuo met a patient lying in the car. This man has a strange disease. His throat and eyes seem to be suffocating, so he can't eat. After seeing the doctor, Hua Tuo told the patient to go to the restaurant to buy two liters of garlic and vinegar for the patient. Shortly after Hua Tuo left, the patient spat out a snake. The patient took a snake and asked Hua Tuo to thank him. Only when he saw dozens of snakes hanging on the wall of Hua Tuo's house did he know that Hua Tuo's medical skill was brilliant. Although this is amazing, regardless of it, the summary of Chinese medical practice confirms that garlic is "pathogenic and virus-killing." Therefore, the bactericidal effect of garlic is absolutely true. Garlic has the functions of disinfection, sterilization, deodorization and greasy removal, which makes dishes more delicious. Adding this product to cold dishes and cold pasta in summer can relieve summer heat, stimulate appetite and promote human health. Has the functions of preventing cancer, resisting cancer, delaying aging and strengthening body.
Yellow river carp
It is mainly produced in the Yellow River basin of Hejin, Yongji, Ruicheng and Yuanqu counties. Yellow River carp has a long history. It was famous as early as the Spring and Autumn Period, and there is a record in the history books that "the Yellow River carp originally lived in Yujin". There is also a record in the Ancient Medical Forest that "Luo carp is the most expensive, followed by Jianghan, with a value of a hundred times", and it has been a tribute to the court in history. Yellow River carp is famous all over the country for its tender meat and rich nutrition, and has been listed as the first of the four famous fish in China. Yellow River carp contains more calcium and phosphorus nutrients, less thorns and more meat, and tastes delicious. It has the functions of harmonizing spleen, nourishing lung, calming liver and enriching blood. Eating carp often has a certain curative effect on diseases such as liver, eyes, kidney and spleen, and it is also a high-grade health food for pregnant women with high economic value.
Shanxi balsamic vinegar
When it comes to Shanxi, the most unforgettable thing is vinegar. Fermented vinegar has a long history, mainly divided into smoked vinegar and aged vinegar. Taiyuan Yiyuanqing and Qingxu mature vinegar are the most famous respectively. Shanxi vinegar has a unique fragrance and a long aftertaste. It is definitely the best vinegar in China.
Zhuyeqing liquor
Shanxi Zhuyeqing Liquor is a high-quality Fenjiu-based liquor made by soaking more than ten kinds of precious medicinal materials, such as radix aucklandiae, rosewood, clove, angelica, Amomum villosum and bamboo leaves. Has the effects of nourishing blood, regulating qi, regulating stomach, invigorating spleen, and promoting digestion. After liberation, it was rated as a national famous wine and won a gold medal.
wild jujube
Jishan Banzao is the first of the top ten famous dates in Shaanxi, mainly produced in Chengguan Town, Huayu Town and Quxia Town of Jishan County.
Ziziphus jujuba mill, named Ziziphus jujuba mill, has a thin skin, a thick core, a small meat and a sweet shape, with a slightly wider top and a narrower bottom. When it is ripe, it is dark red, and its flesh is white and green. After drying, the good jujube has no wrinkles, plump and elastic skin and reddish flesh. Even if it is squashed, it can still be restored, and 30-60 cm golden bright silk can be pulled out. The sugar content is 3 1.33%, and the acid content is 0. 1%. Every100g of fruit contains C499 mg of vitamin C and various trace elements such as potassium, sodium, calcium, manganese, zinc and iron. It is an advanced tonic with high medicinal value. 1982 won the highest prize in the first agricultural exhibition.
Woodblock New Year pictures
Produced in the southwest of the mountain. As early as the Song and Jin Dynasties, the technologies of papermaking, carving and printing in Linfen, southern Shanxi Province were quite developed, so woodblock New Year pictures came into being. In an ancient pagoda near Heishui City, Gansu Province, the woodcut New Year picture Simitu carved by Ji Jia of Pingyang City in Song and Jin Dynasties was found. This painting is the earliest woodblock New Year picture in China. The characters in the painting are four ancient beauties, namely, Wang Zhaojun, Zhao Yanfei, Ban Ji and Lvzhu. The beauty in the painting is graceful, graceful and vivid. It can be seen that the woodcut printing technology in southern Shanxi has reached a very high level, and the New Year pictures have far-reaching influence. First, the painter draws a draft, then engraves it on the board, and then prints it on paper for coloring or overprinting.
Features: The whole production process includes painting technology, carving technology and printing technology. Brand paintings are very colorful, including fairy tales, folklore, historical figures, drama scenes, humanistic customs, flowers, birds and animals and so on.
Acorus calamus wine
Produced in Yuanqu, Shanxi. Acorus calamus wine is famous in the jars of Han Dynasty, loved by emperors and generals in past dynasties, and listed as the fragrant mash of imperial meals in past dynasties. According to the Book of the Later Han Dynasty, "Meng Tuo, whose name is Liang Bo, greeted him with calamus wine, that is, he worshipped Liangzhou secretariat." In the book "Contention for Class", there is also a saying that "the wine is accompanied by calamus, and the price is equal to the five senses". In the Ming History, there is a record that officials in the palace drank cinnabar, realgar and calamus wine for five years. In the Qing dynasty, every year on the Duanyang Festival of the lunar calendar, "the monarch and the minister drank calamus wine together". It can be seen that Acorus calamus wine has a brewing history of more than 2000 years. After tasting this wine, Mr. Aisingiorro Puban improvised a poem "Ode to Acorus calamus", in which there are seven laws: the famous wine began in Han Dynasty, and the imperial cuisine began to smell in the previous dynasty. It is even seen in the classics that the nectar celebrates the extension of age.
Allusion: The royal families of past dynasties regarded it as a precious nectar. In the Ming Dynasty, on the Day of Duanyang Festival, the emperor not only drank it himself, but also gave it to officials in the palace to taste, and put on the "Five Poisons and Ai Buzi Python Clothes" to hold a grand drinking ceremony.
Acorus calamus wine is a kind of mixed wine, which is orange-yellow, slightly green, clear and transparent, rich in aroma, harmonious in medicine and fragrance, without losing the natural characteristics of Chinese herbal medicine. The entrance is sweet, sweet but not greasy, slightly medicinal, refreshing, refreshing, spicy but not choking, and refreshing after drinking. Alcohol degree 45 degrees, sugar content 12 degrees. Acorus calamus wine is precious because it uses the local specialty Acorus calamus, a precious Chinese herbal medicine. Acorus calamus grows on the top of Mount Li at an altitude of 1994 meters, and is known as "it is hard to find a willing heart". The solicitation activities are limited to about ten days before and after the "Xiaoman" in the lunar calendar. Early-maturing Acorus calamus has insufficient pulp and poor quality; It's too late, and the seedlings of Acorus calamus are withered and difficult to find. The water for brewing calamus wine is Wang Shunquan at the foot of Lishan Mountain. It is said that this spring was dug by Shun Wang himself. Wang Shunquan water is mineral water. Regular drinking can treat various diseases and prolong life.
Efficacy: This wine has the functions of refreshing, resolving phlegm, refreshing brain, improving eyesight and strengthening body and bones. Regular drinking can strengthen the brain, improve intelligence and prolong life. The book "Taiping Sheng Huifang" written by Wang Huaiyin, a medical scientist in the Song Dynasty, contains: "Acorus calamus wine governs the twelve winds, dredge the blood vessels, and cure bone chlorosis, but the doctor fails." Li Shizhen, a great doctor in the Ming Dynasty, also recorded in Compendium of Materia Medica: "Acorus calamus wine can cure thirty-six wind and twelve arthralgia, dredge blood vessels, cure bone flaccidity, and be smart for a long time ...". It shows that Acorus calamus wine has the effects of anti-aging and strengthening the body.
The selection of materials and the brewing technology of calamus wine are extraordinary. A skilled worker can only pick three to five catties of nine calamus a day; Peas used for brewing must be screened from peas of different sizes. Sorghum, each grain must be broken into six, eight or ten petals; Fermentation is carried out in a vat buried deep in the soil; Wine is produced before the rooster crows every morning. The brewed wine is sealed and stored underground, and it can only be drunk after several years.
Yutangchun JIU
Produced in Hongdong, Shanxi. In Song Dynasty, Yuluchun wine brewed with Huoshan spring water was famous in Yanjing for its sweet, refreshing and elegant style. During the Hongwu period of the Ming Dynasty, people moved to the locust tree in Hongdong, and people used Yuluchun wine to bid farewell to their relatives. During the Zhengde period of the Ming Dynasty, it is said that Su San and Wang Jinglong instructed folk winemakers to process Yuluchun wine on the basis of Yuluchun, which has been circulated among the people for 600 years.
Yutangchun wine is characterized by its fragrance, sweetness, freshness and long aftertaste. Proper drinking to get rid of diseases and strengthen the body has a unique style, and you don't go to your head if you drink too much.
Qinzhou yellow millet
A kind of millet produced in Qinxian County (formerly known as Qin Zhou). This kind of rice is of good quality, unique, sweet and delicious, and is called "the king of millet" because of its high nutritional value. It is one of the four famous rice in China.
Datong hotpot
Datong copper chafing dish produced in Datong City, Shanxi Province can be used not only for heating, but also as tableware. Datong copper hotpot is a unique handicraft with many shapes. It consists of a chassis, a fire seat, a pot body, a pot cover, a fire tube and a pot cover.
Beiqi yellow rice wine
Produced in Daixian County, Shanxi Province. Beiqi yellow rice wine has a history of more than 1000 years. Zhao Bingwen, a famous minister in the Jin Dynasty, described Daizhou yellow rice wine with the poem "Jin Bo drunk Yanmen State, there are six autumns on earth" in Daizhou Ji. At that time, the wine was only first-class yellow rice wine, which was produced on a small scale and belonged to family brewing.
Daixian yellow rice wine adopts the typical production technology in the north, and the rich local astragalus herbs are blended and aged into Beiqi yellow rice wine. Its characteristics are golden yellow, clear and transparent, sweet and delicious, and delicious. It has the effects of invigorating middle energizer, invigorating qi, promoting blood circulation, refreshing, relaxing muscles and tendons, calming the liver and relieving qi. It is also commonly used as a medicine guide in medicine. It is a good cooking material and can prolong life if drunk frequently.
Jinci rice
Jinci rice is produced in Jinci area, a scenic spot in Taiyuan City, Shanxi Province. Jinci rice is big and full, and its color is slightly brown and transparent. Even if steamed several times, it is still clear and does not stick to each other, and it tastes delicious. Jinci rice is famous because the local soil is excellent and contains alkali, mainly because there are three clear springs at the bottom of Jinci, which are called Jinshui. In addition to natural conditions, scientific management is also implemented.
Pingyao beef
Produced in Pingyao, Shanxi. In Nanzheng and Gu Ning in Pingyao County and Haojiabao in Jiexiu County, the quality of Haojiabao is good and the output is the highest. Because Haojiabao is adjacent to Pingyao, most of the beef produced in history was distributed by Nanzheng and Gu Ning, so it was collectively called "Pingyao Beef". It is said that Pingyao beef was famous in the middle of the Ming Dynasty, and it has a history of production and marketing for more than 300 years. During the Qing Dynasty and the Republic of China, many dignitaries regarded it as a necessary dish for banquets. In 1930s, Pingyao beef was sold to Beijing, Tianjin and Xi provinces and cities. At that time, every autumn and winter, businessmen from all over the world flocked to Pingyao to collect and traffic beef, and Pingyao beef was miserable in the north. Pingyao beef is ruddy in color, fresh and tender in meat, fat but not greasy, thin but not firewood.
First, select high-quality beef cattle or old and disabled cattle, immediately remove the bones, and then divide the whole Niu Yi into two halves, and divide them into sixteen pieces according to nine parts, such as head, neck, dredging, front fat, ribs, movable head, fat circumference, second pier and chopping meat. Two servings of bacon Air-dry the cut beef for two or three hours, sprinkle with local nitrate, and then put it in a jar. Seal the jar with tripe for storage. The curing time depends on the season: half a month in summer, one month in spring and autumn, and two or three months in winter. Three people, cook the meat. After the salted beef is fished out, it is washed with cold water, and put into a special barrel-shaped cauldron in layers, usually 800 kg per pot, and boiled with well water containing alkali and nitrate. It is required that "the water depth should overflow the meat and the soup pot should bubble." And when cook, that pot cover is not cover, so as to facilitate the evaporation of peculiar smell and moisture in the meat; when the meat is cooked to 80% maturity, the fire is pressed, so that the meat is naturally stewed. When it is completely cooked, take it out of the pot and put it on the shelf. Finally, cover it with bitter cloth and put it on the market for sale.
Long-term consumption of nourishing the stomach and strengthening the spleen is suitable for all ages and is a good product for traveling and giving gifts to relatives and friends.
Wen Yi Zhu Bing
It is one of the eight famous traditional spots in Shanxi, with a long history and exquisite craftsmanship. It has been presented to the palace as a tribute in all previous dynasties, which is a unique production of China cakes. Its production method combines traditional technology with modern pastry processing technology, and selects high-quality raw materials such as flour, honey, sesame, sesame oil and sugar.
Ingredients: Rich in protein, vegetable fat, sugar and mineral elements such as calcium, phosphorus and iron, it is a high-grade nutritious food with nourishing and fitness functions.
Taigu Hu Ping jujube
Limeizhuang in Taigu County is the main producing area, and it is also cultivated in Yuci, Pingyao, Jiaocheng and Qingxu. Hu Ping jujube is said to have been planted in the Spring and Autumn Period and the Warring States Period, and its fruit is very big, so it is named after the shape of "jar". Thin skin and crisp meat, moderate sweetness and sourness.
Fresh jujube contains 37.8% refractive sugar, 30.35% total sugar, 0.57% acid, and the ratio of sugar to acid is 52.92: 1. Every100g of fresh jujube contains 493.2mg of vitamin. Dried dates contain 7 1 sugar. 38%, acid 3. 15%, and the ratio of sugar to acid is 22. 66: 1。 Every100g of dried jujube contains vitamin C30.13mg.
Jujube is sweet and delicious, rich in nutrition and has high health care value. There is a folk saying that "eat three dates a day and you will never get old." Long-term consumption plays an important role in improving human health. Its leaves, branches, nuclei, bark and roots can all be used as medicine, which is mainly used to treat evil spirits in the heart, and has the functions of replenishing qi and blood, nourishing the stomach and calming the nerves. If you suffer from all physical weakness, you will be relaxed and healthy for a long time, and your will will will be strong.
Liuweizhai sauced meat
Produced in Taiyuan, Shanxi. The most famous product of Liuweizhai is the sauce elbow, which was a tribute during the Qianlong period of the Qing Dynasty. Empress Dowager Cixi gave the bearer of the sauce elbow a waist tag to enter the palace because she often ate the sauce elbow. With this "special pass", she can enter the palace directly without reporting.
Features: The appearance looks like sauce red or reddish brown. After cutting with a knife, the internal tissue is pink, soft and delicious, fat but not greasy, thin but not firewood, especially soft and tender. In the traditional craft of Liuweizhai, the sauce is made from the filtered residue of the old soup with pickled sauce meat, without adding anything. Sauced elbow flower was rated as a high-quality product by the former Ministry of Commerce 1982, enjoying the highest honor of local cooked meat products, and passed the continuous re-evaluation in 1984 and 1988. In 1988, the sauce meat was also rated as an excellent product. Since 198 1, sauced pork and sauced elbow flower have been rated as provincial excellent products. In addition, there are pork chops and sauced pork head meat in other provinces, and the dominant products in the market are pork chops, sauced pork liver, barbecued pork in sauce and sauced pork head meat.
Shanxi smoked vinegar
Produced in Linfen, Shanxi. Using high-quality sorghum as raw material, Daqu and Kuaiqu as saccharifying and fermenting agents, alcohol and acetic acid were fermented in solid state, and the vinegar blank was put into porcelain jar and covered. The exterior is smoked with fire for 5-6 days, and then aged and blended. The color is bright red and brown, the concentration is appropriate, the vinegar taste is rich, the ester taste is pure, the cotton is sour and refreshing, and it contains a variety of organic acids, amino acids, reducing sugars, alcohols, esters and so on.
Yuncheng xiangzao
Yuncheng Xiangzao is mainly produced in Beixiang Town, Hongzhiyi Town and Xizhang Township along the Sushui River in Yuncheng City.
According to legend, it has been cultivated for more than 70 years BC, and it has been used by emperors of all dynasties, also known as tribute jujube. It is said that it took 170 years to unseal a jar of fragrant jujube preserved by the great-grandfather of Cunzheng, and it is still well preserved. Xiangzao fruit is big, straight, purple in color, thin in skin and thick in flesh, and sweet in core.
Xiangzao is rich in nutrition. After testing, the sugar content of fresh jujube is 25.2 1%, and the acid content is 0.3406%. Every100g of fruit contains C474 mg of vitamin C; The sugar content of dried jujube is 73.46%, the acid content is 0.84%, and it is also rich in protein, fat and minerals such as calcium, phosphorus and iron. Has the effects of moistening heart and lung, nourishing blood, tranquilizing mind, relieving cough and treating hypertension.
Shangdang sausage donkey meat
Shanxi Shangdang specialty bacon donkey meat originated in Qianlong period. This product is made of fresh donkey meat with more than 20 kinds of Chinese herbal medicines, such as pepper, star anise, clove, cassia twig and cinnamon. Adopt traditional technology, vacuum packaging and autoclaving.
What’s delicious at Yansha Outlet?