Jincheng belongs to Jincheng City, Shanxi Province.

Jincheng, a prefecture-level city under the jurisdiction of Shanxi Province, was called Jianxing, Zezhou and Zezhou in ancient times. Located in the southeast of Shanxi Province, the whole territory lives in Jincheng Basin, surrounded by mountains, with a relatively flat central part. The Danhe River and Qinhe River flow vertically throughout the city, so it was named after moving to Jinggong in the late Spring and Autumn Period. With a total area of 9,49 square kilometers, it is the gateway to the southeast of Shanxi Province. It has been a battleground for military strategists since ancient times and is known as the "gateway to the Three Jin Dynasties and the first in the Taihang Mountains".

Jincheng has a long history, leaving human sites such as Gaodu, Tashui River and Xiachuan 2, years ago. The Eastern Jin Dynasty set the county, the Northern Wei Dynasty set the state and the Qing Dynasty set the government, which is a thousand-year-old city. It is the birthplace of myths such as The goddess patching the sky, Yugong Yishan, Yu Chishui Shimen and Shang Tang Qiuyu, and has produced celebrities such as Liu Xizuo, Li Junmin, Zhang Shenyan, Wang Guoguang and Chen Tingjing.

at present, there are 66 national key cultural protection units, including Ye Di Dai Temple, qinglian temple, Kaihua Temple, Cheng Hao Academy, Liu's residence, Xiangyu Castle, Tianguan Wangfu, Huangcheng Xiangfu, Changping Battle Site, Yangtoushan Grottoes, Xicheng Mountain, a famous Chinese mountain, Wangmang Ridge, the Supreme Taihang Mountain and many other places of interest and natural heritage.

Food recommendation in Jincheng:

1. Stir-fried bean jelly

is a traditional folk snack in Jincheng with a history of more than 1 years. First, cut the bean jelly into cubes with a length of 3-4 cm and a thickness of about 1 cm, and set aside for later use. Put a small amount of cooking oil in the pot, heat it, and put the cut bean jelly into the pot and stir fry. Then pour the minced garlic in the vinegar sauce, cover it, and take it out of the pot after the garlic and vinegar taste into it.

2. Sophora japonica

Steamed Sophora japonica is a snack in Jincheng. There are many raw materials available for steamed vegetables. Generally, wild vegetables such as shepherd's purse, noodle dish and Artemisia annua are used for steaming in spring, Schizonepeta tenuifolia, chrysanthemum and eggplant are used for steaming in summer, and potatoes, radishes, carrots and lotus roots are used for steaming in autumn and winter. The vegetables are washed, and the tubers are shredded, mixed with flour (or corn flour and millet flour) and put on the drawer.