Every city has its own unique customs and cuisine.

Pingyao Ancient City, famous for Shanxi merchants, is now also discovered by foodies as a city of gourmet food.

In the four streets and eight alleys, wine flags are flying and the aroma is overflowing. Just the slogan of "108 kinds of snacks" is overwhelming.

The mysterious delicacies of Pingyao Ancient City, face the strong wind and welcome the eight soul tortures!

Pingyao beef is well-deserved to be the leader in Pingyao gourmet food industry. It is a royal tribute that is well-known at home and abroad. It has hundreds of years of production technology inheritance. It is extremely delicious, neither woody nor greasy. It is suitable for all ages and will leave a lingering fragrance on the lips and teeth after the CD.

The potato strips and beef strips are either crispy or tender, and the combination is perfect. With the addition of cumin flavor, it has more fashionable taste elements than traditional Pingyao beef, making the dish richer.

Beef copper hotpot is suitable for small groups of friends or families to sit around the table when traveling.

There is a pot full of beef cubes and other ingredients sizzling in the pot. You soak me and I soak you. The taste is rolling and permeating in the steaming heat, and the aroma is overflowing.

That must be the bowl coming off!

If you don't see it, just set up a small stall in the streets and alleys, and it's the smell of stir-fried bowls.

Wantuo, as the name suggests, is a kind of Shanxi pasta that comes out of the bowl. It is similar to Shaanxi noodles. The state is different. It can be stir-fried or cold.

In the late Qing Dynasty, Cixi and Emperor Guangxu were entertained, and the princes and ministers were full of praise after eating it.

I ran into a century-old shop called Hu Ji in a small alley of the ancient city.

must have!

Pingyao Ancient City's snack - handmade millet mooncakes, a hand-made dessert snack, has only one taste, strong aroma when eaten hot, crispy when eaten cold, sweet but not greasy, and a very simple old taste.

It will subvert your understanding of traditional brown sugar and five-nut mooncakes and you will fall in love with it after one bite.

Guangquanyi, a time-honored mooncake shop in Pingyao, Tandian operates in open stalls and sells freshly made at reasonable prices.

Pingyao's specialty, long yam, has a sweet and glutinous taste, a mild fragrance, and is also a good nourishing product.

Restaurants in Pingyao Ancient City have a variety of Chinese yam dishes made in different ways, including stir-fried Chinese yam, honey-glazed Chinese yam and sesame oil Chinese yam.

The long yam medicine is also made into powder and brewed for drinking.

Shanxi’s pasta is extensive and profound. As a small county under Shanxi, Pingyao’s pasta culture is no exception. The classic ones include graping the dough and cutting the dough.

Zagetou is a transliteration of the local dialect and has nothing to do with "fighting".

Pingyao's folk customs are simple and simple, without the barbaric and rough customs outside the Great Wall.

Rubbing is to use a special grater, place it on a rolling pan, put the dough on it, and rub it like potato shreds, thereby making a unique form of pasta.

Knots are small pieces of dough that are pulled out with your fingers. In layman’s terms, they are small pieces.

The simpler the operation, the less easy it is. The softness and hardness of the surface and the strength of the fingers are both crucial.

Pouring the sauce 栲栳栳 must be this dish (staple food) with the most uncommon words. The phonetic notation is: 栲 (kao) 栳 (lao) 栳 (lao), a kind of steamed oatmeal noodles.

The kind-hearted people of Pingyao added the annotation "reliable" and gave it magical power.

The waiter at the Northern Restaurant told us that this dish is closely linked to each other when it is made. When it is served, at least two people must cooperate with each other to dismantle each small circle, which symbolizes firmness and unity.

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Food also contains great truths.

Many Shanxi businessmen will go to Guanwai to learn business when they are teenagers, commonly known as "walking to the west entrance".

Their families would fry oil tea for them who had left their hometowns to satisfy their hunger on the road.

Camellia oleifera is a mixture of fried whole grain powder and various nuts. It can be drunk after adding boiling water. It is usually served as a sweet soup for breakfast or after a meal.

A bowl of good oil tea is fragrant and fills the room with fragrance. It is eaten with dry food and is the aristocrat on the breakfast table of Shanxi people.

Sea buckthorn juice is regarded as one of the specialties in shops and restaurants in the streets and alleys of Pingyao, and the bottle is even printed with "Exclusively for Pingyao".

The price varies depending on the brand, capacity and sales location, ranging from 10 yuan for three bottles to 5 yuan for a bottle and then to 10 yuan for a bottle.

Sea buckthorn, commonly known as vinegar willow, has become one of the model cash crops in arid areas due to its extraordinary vitality.

Sea buckthorn juice is sour, sweet and refreshing, and it also has certain medicinal effects, so it is also a healthy drink.

Sea buckthorn is also commonly used in restaurants in Pingyao Ancient City. Most restaurants will make soup, such as sea buckthorn and white fungus soup. People in northern restaurants make unique sea buckthorn and cucumbers. This is the most creative way to eat cucumbers I have ever seen. The sourness of sea buckthorn

The perfect combination of sweetness and refreshingness of cucumber imparts an otherworldly experience to your taste buds.