Knife-shaped noodles

Knife-shaped noodles are a daily favorite of Shanxi people. They are well-known at home and abroad for their unique flavor. Knife noodles are all cut with a knife, hence the name. The noodle leaves cut out with a knife are medium-thick and have thin edges. It has sharp edges and looks like a willow leaf; it is smooth on the outside but not sticky on the inside, and becomes more fragrant the more you chew it. It is very popular among those who like pasta. Knife-cut noodles are traditional local noodles in Datong City, Shanxi Province, and are one of the "Top Ten Noodles in China".

Mix the flour into a lump. Hold the dough in your left hand and a curved knife in your right hand. Cut the dough piece by piece into the boiling water pot. After it is cooked, take it out and add various flavors of sesame seeds and seasonings. For food, Shanxi Datong Sliced ??Noodles are the most famous. Shanxi sliced ??noodles are famous both at home and abroad for their unique flavor. Knife noodles are all cut with a knife, hence the name. The noodle leaves cut out with a knife are medium-thick and have thin edges. It has sharp edges and looks like a willow leaf; it is smooth on the outside but not sticky on the inside, and becomes more fragrant the more you chew it. It is very popular among those who like pasta.

Shanxi is the hometown of pasta. There are many types of pasta. Among them, knife-shaped noodles are the most famous and can be called the "King of Pasta". , Henan braised noodles, Hubei hot dry noodles, and Sichuan Dandan noodles are known as the five famous noodles in China. You have never eaten authentic knife-shaped noodles for one night in Shanxi. Do you dare to say that you have been? Shanxi Bubble Oil Cake

Shanxi Bubble Oil Cake is also called "fried cake". It has a layer of bubbles about 10 mm high on its surface, making it the top grade of oil cakes. From a distance, it looks like a mushroom, like the sunset; from a close look, it looks like silk leaves, like golden chrysanthemums competing in brilliant colors, with yellow in the white, crystal clear. When eaten, it is crispy, sweet and delicious. Shanxi bubble oil cake has distinctive regional food culture characteristics among the national and world food cultural heritages, and is particularly worthy of inheritance and promotion. Bubble oil cake has become a classic in Shanxi's food culture. It was selected into the Shanxi list of "Top Ten Famous Snacks in China" sponsored by the China Cuisine Association. It was also rated as "China's Gold Medal Tourism Snack" by the China Tourism Association. Pingyao Beef

Pingyao Beef is a special traditional dish in Pingyao County, Jinzhong Region, Shanxi Province. Pingyao beef is one of the essences of the profound and long-standing Chinese food culture. In the ancient Han Dynasty, there was a description of beef processing such as "selling knives to buy calves, selling blades to buy cattle, and doing it with ease". It is said that Pingyao beef was famous as early as the Ming Dynasty. Far and near, as for. By the late Qing Dynasty and the Republic of China, Pingyao beef had become a must-have for high-ranking officials and dignitaries. History records that at the end of the Qing Dynasty, Empress Dowager Cixi passed by Pingyao. After enjoying Pingyao beef, she smelled the aroma and felt refreshed, and tasted the taste and relieved her difficulties, so she designated it as a tribute to the palace.

By the 1930s, Pingyao beef had been exported to Beijing, Tianjin, Xi'an and other places. At that time, during autumn and winter, traders from all over the country came in droves to sell beef, making Pingyao beef famous in the North. In 1956, at the National Famous Food Exhibition held in Beijing, Pingyao beef was rated as a national famous product. Exported to North Korea, Mongolia, Singapore, Thailand, Philippines, Indonesia and other countries. Changzhi Mutton Soup

A major feature of Changzhi Huguan Mutton Soup is that it emphasizes tasting the whole sheep, that is, a bowl of soup must contain seven or eight mutton dumplings, three to five mutton meatballs, several pieces of stewed meat, and blood strips , fat, head, hoof, mouth strips and stomach, intestines, heart, liver, lungs, waist and other internal organs cut into strips or pieces, except the sheep's fur, everything is available, even the sheep's marrow is boiled in the old soup. No wonder it can greatly replenish vitality and make people smell its fragrance and think about its taste. Scissor noodles

As the name suggests, the noodles cut out with scissors look like whitebait in the Wusong River. They are not only popular among the people, but also become the royal noodles of the past dynasties. Scissor noodles are named after the scissors used as noodle-making tools, and because the noodles cut out are fish-shaped, they are also called fish-roe cuts. The method of making them originated in the late Sui Dynasty. According to folk legend, Li Shimin, a prince of Taiyuan, was studying, practicing martial arts, and gathering talents for righteousness. The warrior Xun came to visit him. It was noon, and Li Shimin stayed in the study privately to have a meal.

Ms. Changsun, who was tailoring clothes, had no time to prepare rice. He hurriedly cut the dough with scissors and cooked it before serving. The warrior Xun sighed and said: In this world of chaos, the young master is careless; his face is like that of the world, so he should cut it off quickly. Later, Li Shimin and his son raised troops in Jinyang, the hometown of the Tang Dynasty, and attacked Chang'an with a "face-cutting" campaign and unified the mountains and rivers. Later, Du Fu was in the separatist vassal town. He wrote a poem, "How can I get the quick scissors of Bingzhou to cut half of the Wusong River?" In one sentence, he saw Wang Zai painting like cutting landscapes, and in two words, he thought about Taizong's heroism and his desire to unify the government.