Wu's bacon, beef meatball noodles, auspicious wonton noodles, fried noodles, slurry noodles, yellow rice steamed rice, etc.

1. Wu’s Bacon Wu’s Bacon was founded by Wu Laoguang in the late Qing Dynasty and has been passed down to the fourth generation.

Exclusively operated for more than a hundred years, Wu's Smoked Meat has endured for a long time.

It is secretly made from the main raw materials of chicken or pig heart, liver, intestine, tripe, hoof, tongue and head.

The skin is bright and golden in color. It is fat but not greasy when eaten. It has a unique grassy aroma. When stored, flies and insects do not stick to it and it is durable for a long time.

2. Beef Meatball Noodles. Beef Meatball Noodles are the most popular in the streets and alleys of Linfen. They are not big in appearance and are affordable snacks.

Beef meatball noodles are a specialty of Linfen.

Beef meatball noodles can be summed up in one word as "spicy" and in two words as "spicy".

3. Jixiang Wonton Noodles Jixiang Wonton Noodles have three flavors of shrimp wontons: shrimp wontons, shrimp meat wontons, and egg yolk shrimp wontons. The three fresh shrimp wontons are prepared in the best proportion with shrimps, pork, leeks, fungus, etc.

It's made, nutritious, delicious, and attractive in color.

4. Oil mop is also called oil cake.

The method of making fried dough cakes is the same as that of fried dough sticks, but the shapes are different.

First, stretch the dough into a round cake shape, make a few holes on it, and then apply cooking oil on it, then put it in a pot and fry it.

The pancake is crispy on the outside and tender on the inside, oily but not greasy, and some people eat it for breakfast.

5. The pulp water surface in Shanxi Yicheng is similar to that of Shaanxi and Gansu, but the method of Shanxi Yongji pulp water surface is completely different. The pulp water is made by fermenting the remaining pulp water from making tofu. It has a special sour fragrance, which is similar to that of Shanxi Yongji.

Acetic acid (whether aged vinegar or rice vinegar) is obviously different in taste, and it tastes somewhat similar to Beijing's bean juice.

When eating noodles, add slurry water, oil, coriander, chopped green onion, etc. to make it particularly sour, fragrant and refreshing. It is also considered a Yongji specialty snack.

6. Steamed yellow rice rice Steamed yellow rice rice is a traditional snack in Linfen, Shanxi.

The preparation method is to soak the fresh yellow rice in cold water for ten hours, then put the red dates and red kidney beans in the pot to cook and set aside; then take out the yellow rice, put iron on the large iron pot; lay it on the steamer

Place rice slices, a layer of yellow rice, a layer of kidney beans, a layer of red dates, and steam over high heat for an hour.

Finally, squeeze it into a cake shape in a magnetic basin, add sugar before eating, and it will taste soft and fragrant.