Mutton can tonify fatigue, dispel cold and warm qi and blood; Benefiting kidney qi, strengthening body, stimulating appetite and strengthening physical strength. Pot meat belongs to Shanxi cuisine. It is fried with fresh mutton and various seasonings, and the meat is delicious. Rich in protein, vitamins and trace elements, it is especially suitable for winter tonic.

2. Oily meat

Spilled meat in oil is the most famous traditional dish in Shanxi province, and it is known as "three Jin blindly". There are many theories about its origin and different practices in different places. The more famous ones are the oily meat from Datong, Taiyuan, Yangquan and Jincheng, and the "rice oily meat" from Jincheng, which is characterized by a lot of soup, and it is necessary to eat it with freshly cooked rice.

3. Lama meat

Lama meat is a specialty of Shanxi province and one of the top ten famous bowls in Shanxi. In Shaanxi, Shanxi and Henan, it is almost a favorite home-cooked dish. Although the small crispy meat is steamed at the entrance, it is crisp but not rotten, fat but not greasy, and has a strong sauce flavor. The soup at the bottom of the bowl is thick. If you mix every piece of meat evenly with chopsticks, you will find that every piece of meat is wonderful! Let the diners scream and stop.

4. Steamed meat in Dingxiang

Steamed pork in Dingxiang, Shanxi Province is a famous specialty in the north of Dingxiang. According to legend, it is a tribute to the local court, and now it is also one of the necessary dishes for local folk banquets. The ingredients are mainly lean pork, supplemented by starch, vegetable oil and various condiments. It has the characteristics of fragrant meat and not getting tired of eating more.

5. Sauté ed cypress mutton with onion

Sauteed lamb with onion and cypress seeds is one of the recipes of Shanxi cuisine, and the main ingredient is mutton. The cooking skill of onion-stir-frying cabbage kernel mutton is mainly onion-stir-frying vegetables, which tastes like onion. Bai Zi mutton is a specialty of Zhongyang County, Shaanxi Province. It is famous for its freshness, fragrance and no fishy smell. Locals call it Talinam and Buxin Pill.

Extended data:

Shanxi cuisine originated in Shanxi, and its taste is salty, supplemented by sweetness and sourness. Jin cuisine is simple in material selection, pays attention to firepower, pays attention to the original flavor after cooking, and is good at frying, frying, stewing, roasting, stewing, steaming and other cooking techniques, with obvious regional characteristics and different flavor characteristics.

Cuisine can be divided into three categories: southern, northern and Chinese.

Nandao is mainly located in Yuncheng, Jincheng, Linfen and Changzhi. The dishes are light in taste and good at techniques such as smoking, soup, halogen, burning, stewing and steaming.

The North Road is represented by Datong and Wutai Mountain, and the dishes pay attention to heavy oil and heavy color.

The dishes in Zhonglu mainly come from Taiyuan, which combines the advantages of the north and the south. The ingredients are carefully selected and carefully matched. Salty taste is dominant, supplemented by sweet and sour. The dishes are crisp, tender, heavy in color and taste.

References:

Baidu encyclopedia-Shanxi gourmet