Luliang City is located on the west side of central Shanxi Province and is named after the Luliang Mountains that run through the entire territory from north to south.

It faces Yulin, Shaanxi Province across the Yellow River in the west, is connected to the provincial capital Taiyuan City in the northeast, and borders Jinzhong and Linfen in the east and southeast respectively.

The city basically belongs to the temperate continental monsoon climate zone, with cold winters and hot summers, and four distinct seasons.

Luliang specialty snacks: When you come to the old district, you must roll up your sleeves, abandon your politeness, let go of your appetite, and eat with pride like a farmer until you are sweating profusely...Pin Jian: That

The round thing is the zijian bed. The zijian bed frame is made of wood and is in the shape of a tic, with a long opening in the middle and a zijian pat placed on the mouth.

The tip racket is made of iron or copper and is concave in shape, with densely arranged small holes on the surface and convex edges. It is embedded in the bed frame. The top and bottom must meet tightly, otherwise it cannot be operated.

Add water to the bean noodles and mix them into a soft paste. Use an iron spoon to place it on the squid bed (the squid bed must be placed on the edge of the boiling pot with water). Press the bed frame with your right hand and use the sippaiguai with your left hand to scoop up the mushy bean noodles.

Sip it into a boiling hand pot, cook it and fish it into a bowl with a strainer, add yam strips and various seasonings and eat it.

A folk riddle in Lan County goes like this: "The scarred woman raised her head to the sky, and the younger generation grabbed her, and started fighting without making noises on the ground." This vividly describes the process of making the nib.

Mix the Jianjian soup with yellow rice and eat it without changing the flavor.

Geduo'er: Buckwheat noodles or white noodles are cooked by twisting them into a small pot shape with your fingers. A very local way of eating Luliang noodles.

Rolling the hub: Stir the white flour into a paste with water, put it on the knife surface, use chopsticks as a tool to cut the noodles, and the noodles will flow into the pot along with the inertia. Because the method is different, the taste will be different from hand-rolled noodles. I want to try it.

If so, do it yourself.

Oatmeal noodles: Different from the cooking method of Oatmeal noodles, it is an authentic way of eating in Luliang.

Roll the small oatmeal noodles into strips on a smooth surface, steam them in a basket for about 10 minutes, then stir in tomato sauce or stir-fry vegetables such as shredded potatoes.

Date cake: Steamed with a mixture of yellow soft rice flour, red dates and corn flour.

It is golden in color, soft and sweet, has a tight structure, is not easy to dissipate heat, strengthens the stomach and body, and has endless aftertaste after eating.

On festive days, the people in the old districts always prepare such a delicacy, which means that the "cake" is rising day by day.

Jelly: It is a snack with a unique flavor made from potato starch.

Street stalls are set up and sold all year round.

Every summer, there are especially many jelly noodle stalls on the streets and alleys.

Its characteristics: First, it contains a lot of water (the weight ratio of starch to water is about one to ten), and it has been soaked in cold water until it is sold.

The second is fine processing.

Third, the seasoning is exquisite, with salt, soy sauce, chili, vinegar, sesame oil, monosodium glutamate, mustard, green onion and other condiments available, all of which have a complete flavor.

A favorite among girls from the old district.

Wan Tuo: The absolute signature snack in the old district.

Steam it in a small bowl and let it cool after it is cooked. It can be taken off from the bowl, hence its name.

Mostly eaten cold, it can be cut into strips or skewered with a knife. It is seasoned with minced garlic, chili pepper, vinegar, ginger foam, and sesame oil. It is skewered in a bowl. It is mainly made of thick chili sauce. It tastes tough and mellow. It is a classic delicacy in the old district.

The most authentic one is the Liulin bowl holder.

According to legend, at the end of the Western Jin Dynasty, Liu Yuan, a Hun noble, rebelled against the Jin. He sent General Shi Le from Lishi Zuoguo City to attack the Jin Dynasty and set up camp at Sanlang Fort in Liulin. Due to frequent wars and disasters at that time, it was very difficult to raise military rations, so buckwheat was ground into

Make porridge with flour. Once again, several sergeants went out and missed the meal time. When they came back, the buckwheat porridge had clumps, so they scraped it off to eat. Someone suggested cutting it into pieces, so they cut the buckwheat dough into pieces.

Sprinkle some salt, and the more you eat, the more delicious it becomes. After eating, cut the remaining piece into strips, sprinkle some jujube vinegar, minced garlic, minced ginger, and chopped green onion, and serve it to Shi Le.

After Shi Le ate it, he praised it very much and asked the kitchen to prepare it according to the method. He let the sergeant taste it and he felt refreshed after eating it.

After hearing the news, the local people went to the military camp to watch, and the sergeant let the people try the new thing.

After the people tasted it, they found it very novel and imitated it, and it has been spread among the people ever since.

He Lengzi: Steam the potatoes in a pot, peel them and mash them into a puree. Add some white flour and knead them into a ball. Steam them in a pot and eat them with tomato sauce. They are soft and tough.

The people of Luliang developed potatoes absolutely thoroughly.