Shanxi snacks
Taiyuan sauce elbow flower
Taiyuan sauce elbow flower is one of the famous historical products in Taiyuan. Sauced elbow flower was called "wrapped in flowers and dreamy meat" in ancient times, which existed as early as the Tang Dynasty. In Gu Tao's Qing Louis in the Song Dynasty, it was recorded: "Tang worshiped the order of the minister and held a barbecue ceremony, and the family had a diet list. Those who choose to be different will be briefly recorded ... wrapped in flowers and dreamy meat (rolling into town). . . . . . . At that time, it was eaten as a rare dish and state banquet, and it has a history of 1000 years. This product is a kind of elbow meat roll, which is wrapped by pressure, sliced and eaten cold after the marinade matures. Because of the wavy pattern on the cross section, it is called wrapped flower dream meat, commonly known as "sauce elbow flower"
Sauced elbow flower is the best one made by Fuji Liuweizhai Sauced Elbow Chicken and Duck Shop, which has a history of more than 50 years. Because of its strict material selection and fine processing, it has maintained its history and traditional craft and flavor, and its sauce elbow flower is unique. In 1982, it was rated as a high-quality product by the Ministry of Commerce.
Sauce elbow is beautiful in color, delicious, tender and rotten in skin, fat but not greasy, thin but not firewood, and long in flavor. It is one of the best products for people to reunite with their families and accompany their meals with wine.
There are various raw materials for making sauce elbow flowers, such as pork elbow, sea salt, broken salt rice, pepper, ginger, cinnamon, star anise and so on.
When making, the elbow is washed, boned, washed and soaked in cold water for 2-3 hours. After controlling the moisture, rub them repeatedly with salted rice and pepper. After curing for 65,438+0 days, the elbows were rolled into rod-shaped arms one by one, with the skin facing outward, and then tied repeatedly with fine hemp rope. Then boil the marinade soup stock, skim off the floating foam, put the elbow and seasoning bag into the marinade pot, simmer for 2 hours after boiling, remove and cool. Skim the oil from the marinated soup, put the elbow pad into the pot behind the reeds and cook for 2 hours on low heat. This is the second-grade sauce marinade. Time is up, simmer 1 hour with low heat, then take it out and let it cool. Take the elbow out to dry for a while, remove the tied rope, and then brush the sauce on the elbow flower to make it hang on the surface of the elbow flower. When it cools, it turns brown. When eating, cross the knife at the top and cut into thin slices. -
Pita Bread Soaked in Lamb Soup
Beef and mutton bread in soup is characterized by its heavy flavor, thick rotten soup, attractive aroma, endless aftertaste after eating, and the function of warming the stomach.
Beef and mutton paomo is the most distinctive and influential food in Xi. In ancient times, it was called "mutton soup". In the Song Dynasty, Su Shi wrote a poem, "The dragon has bear wax, and Qin only cooks mutton soup". The cooking technique of mutton bread in soup is very strict, and cook the meat's technique is also very particular. The production method is as follows: first, clean the high-quality beef and mutton, add seasonings such as onion, ginger, pepper, star anise, fennel and cinnamon when cooking, and cook until it is rotten, and keep the soup. Steamed bread is a kind of white flour scone. When eating, break it into pieces the size of soybeans and put it in a bowl. Then the chef puts a certain amount of cooked meat and stock soup into the bowl, which is made of a single spoon of spices such as chopped cabbage, cooking wine, vermicelli, salt and monosodium glutamate. The way to eat beef and mutton bread in soup is also very unique. There is mutton stew soup, that is, customers eat it themselves and soak it, and there are also dry soups, that is, the soup completely permeates the buns. After eating steamed stuffed bun and meat, the soup in the bowl is also finished. Another way of eating is called "Water Besieging the City", that is, boiling wide soup, and the cooked steamed buns and meat are placed in the center of the bowl, surrounded by soup. In this way, the clear soup is delicious, the meat is rotten, and the steamed bread is tough and tasty. It will have a special taste if served with hot sauce, sugar and garlic. It is a rare high-grade tonic. There are many mutton soup kitchens in Xi 'an, among which the old brands are "Laosunjia" and "Tongshengxiang".
Pingyao beef
"Pingyao's beef Taikoo cake is famous for its Fenjiu in Xinghua Village", which is a popular expression in Shanxi folk songs. The mellow and delicious Pingyao beef and fragrant Fenjiu are well-known both inside and outside the province.
Pingyao beef is a traditional specialty of Pingyao County in Jinzhong area. It is said that Pingyao beef was famous as early as the Ming Dynasty. By the end of the Qing Dynasty and the Republic of China, Pingyao beef had become a necessity for dignitaries. By 1930s, Pingyao beef had been exported to Beijing, Tianjin, Xi 'an and other places. At that time, every autumn and winter, businessmen from all over the world flocked to transport beef, making Pingyao beef famous in the north. 1956 Pingyao beef was rated as a national famous food in the national famous food exhibition held in Beijing. Exported to North Korea, Mongolia, Singapore, Thailand, the Philippines, Indonesia and other countries, overseas fragrance.
Pingyao has a long history of raising cattle. According to Pingyao County Records, as far back as the Han Dynasty, the folk custom here was "selling swords to buy cows and knives to buy calves". At that time, all cows were farmed, and only old cows that could not work could become food for the entrance. Over time, a unique experience of making old beef was formed. During the Jiaqing period of the Qing Dynasty, Pingyao began to have a workshop for curing beef. First of all, Lei Quanning's family opened the "Shengxinglei" slaughterhouse in Miao Wen Street, which has been running spiced beef for more than 100 years. The store has formed a set of special techniques from slaughtering old cattle to making old beef. It only takes 15 minutes from slaughtering and deboning to cutting. When slaughtering cattle, cut off the two aortic vessels in the neck of the cattle to let the blood flow out as soon as possible, so that the killed beef has no blood stasis and good color; In addition, it also reduces the stress time of cattle before death and prevents the tenacity caused by muscle fiber contraction. Boning and cutting can quickly maintain the freshness of meat.
Pingyao has two beef shops with a long history. One is a "self-reliance" beef shop opened by Ren Dacai's son Ren in West Street. The other is the "Wang Longsheng" beef shop opened by Han in Xiguo Village outside the south gate, which has a history of more than 200 years.
Jia smoked bacon
Wu's bacon is a famous ancestral meat product operated by seven brothers Wu Baoyuan and Wu Baoheng in Linfen City. It began in the late Qing Dynasty and has a history of 100 years.
The main varieties of Wu's bacon are smoked chicken, smoked pork heart, pork liver, pork belly, pig's trotters, pig's head and pork strips. Its unique flavor, golden color, strong salty taste, fat but not greasy, thin but not firewood, fragrant aftertaste and comfortable eating. Suitable for all seasons, especially in hot summer, flies do not stick to their hands and can be stored for three days without deterioration. It is really a rare product at high-end banquets.
Wu's bacon is finely processed and the process is exquisite. According to the tenderness of the meat, the pots are cooked separately, and the "brewing" process is strictly controlled in cook the meat. Meat is put into the old soup (it is said that this soup has a history of more than 50 years), and there are bags of more than 20 kinds of Chinese herbal medicines such as Tianqi, Alpinia officinarum and Angelica dahurica. When Wu smoked and stewed meat, the shape of the meat was clear and the smell of "spirit" came to the nose. The last level is "fumigation", and its temperature and color are very particular.
In recent years, in addition to Amomum villosum and Cinnamomum cassia, Wu's smoked meat also added Tsaoko and 10, which not only maintained the original characteristics, but also added new flavor. This kind of meat not only enjoys a high reputation in Linfen, Du Yao, but also is exported to Beijing, Shanghai and other places.
Qian Qian Rice
Qian Qian rice is a local flavor snack that people in mountainous areas of Lvliang like to eat. There is another story about the origin of rice in Qian Qian.
During the Sixteen Kingdoms period, Schleswig and Marshal fought against the Jin army, and the defeat was killed by the sergeant of the Jin army. After the defeat, Sergeant Schleswig-Holstein suffered serious casualties. In desperation, he could only lead his troops to surrender to Hanwang Liu Yuan. Hanwang usually learned that Schleswig is good at fighting, and he is brave and good at fighting, so he personally summoned him and named him General Anton. After being sealed, Schleswig-Holstein moved to Hebei under his command, and formed a separatist force with Wang Mi and Wang Bo. In the second year of Chu Guang (AD 3 19), he ascended the throne and founded the State of Zhao. In the tenth year of Chu Guang (AD 327), Schleswig defeated Liu Yao, and Liu Yao led the defeated troops to escape. Schleswig-Holstein led three armies to pursue bravely, pursued them to the northwest of Lishi (now Linxian County) and camped in Zijinshan.
At the right time, Linxian County suffered from a long drought, and the people were hungry and cold for many years. By 328, the drought was well known, and the bare land was thousands of miles away. Sergeant Schleswig-Holstein was hungry, and some soldiers stole and robbed people's property. Schleswig moved the military discipline and ordered the soldiers to chip in to support themselves. Qian Qian was boiled in water and mixed with millet to make "Qian Qian rice" to satisfy hunger. Schleswig also ordered soldiers to bring "Qian Qian rice" to help the victims. The locals survived the famine. Later, people built Yinghou Temple in Zishan, also known as Xerox Temple, commonly known as Dawang Temple, to commemorate Xerox's relief to the people. Every time you avoid offering sacrifices, you should offer "Qian Qian Rice". In the season without money, black beans are crushed and replaced. Later, it gradually passed down and continues to this day.
The raw materials suitable for making "Qian Qian rice" are millet and black beans. Qian Qian is made by boiling black beans in boiling water until they swell, cooling them, putting them on a stone (with a flat surface), beating them with a hammer, and then pounding them into copper coins. Qian Qian rice is relatively simple. First, wash the millet with cold water, then put it in the pot, then cook the Qian Qian for about 20 minutes, and then you can eat it. Those who like to eat thick paste food need to continue cooking. This is pure Qian Qian rice. There are also vegetables mixed with Qian Qian rice and boiled water. Such as sweet potato, Qian Qian rice and potato, Qian Qian rice. Sweet potato and Qian Qian rice were harvested from September of the lunar calendar until the following summer. People cook with sweet potatoes instead of food. First, they boil water, and then put in sweet potatoes. After the water is boiled, they add millet, and Qian Qian cooks it until it becomes thin or slightly thick.
Qian Qian rice is rich in nutrition and easy to digest, which has the functions of quenching thirst and relieving summer heat in summer and keeping warm and driving away cold in winter. -
No. rot away
Taiyuan dried bean curd is the product of Taiyuan Bean Products Factory No.2 with a long history in Sanjin.
Taiyuan rotten dry, also known as famous rotten dry. As early as the Song Dynasty, it was famous in Sanjin, and it has a production history of more than 800 years. According to legend, during the Ming Dynasty, a corrupt official named Zhang Yinghu was praised by Jin. At that time, Kim was very popular and many people worshipped him. In the 26th year of Guangxu reign, Eight-Nation Alliance invaded Beijing, and Empress Dowager Cixi fled to xi 'an, passing through Taiyuan. After eating the side dish made of dried tofu, Cixi was full of praise.
Taiyuan dried tofu evolved from Taiyuan dried tofu. According to records, before liberation, tofu was produced by two companies and processed by individual traders. Because of the fine selection of materials, fine workmanship and excellent quality, people collectively refer to the dried bean curd produced by this firm as "No.1 dried bean curd".
Taiyuan No.2 Bean Products Factory used two high-quality varieties, longan and swan egg, which were planted in Huyan, a suburb of Taiyuan. The factory strictly implements the rules of "one essence, two spices, three uniformity and four reflections" in technology, and is equipped with more than ten kinds of condiments, such as star anise, pepper, cinnamon, cardamom, Amomum villosum, Alpinia officinarum, clove, dried tangerine peel, radix aucklandiae, star anise, young seedlings and kaempferia. The pressed dried tofu is cooked first, then stewed three times and dried three times (once every 24 hours).
Taiyuan's dry stems are dark brown in appearance, dense, delicate and elastic, with the characteristics of "diagonal overlapping without cracking, tearing to see shredded pork". The food has a strong fragrance and a long aftertaste. It can not only be used as a dietary supplement, but also has the effect of warming the spleen and strengthening the stomach. -
Roasted scallion
According to legend, Empress Dowager Cixi passed through Zezhou (now Jincheng) when she fled to the west, and local officials held a grand banquet to entertain her. But at the banquet, the chef found a dish missing in his panic. In order to avoid being killed, the chef used his quick wits and immediately took out a handful of eight scallions from the food box, chopped them several times, and cooked them into dishes, which were called roasted scallions. Who knows that after tasting it, Cixi thought this dish was the most delicious of all the dishes on the table. Legend has it that Cixi did not pass through Jincheng when she fled to the west, but as a famous local dish, roasted green onions taste soft but not greasy, but it has been passed down to this day.
Zhou Pu green persimmon
Reflect the coral as much as you can, while Yao Xian is wearing a pomegranate skirt. Boundless mangroves are full of emotions, blocking green hills and locking white clouds.
This is an autumn persimmon poem written by Zhifu Zhou in Qing Dynasty (now Yongji, Shanxi). Persimmon trees have a long history here. As early as 1500 years ago, the persimmon trees here had "blocked the green hills and locked the white clouds". During the Western Han Dynasty, Sima Xiangru recorded the planting of persimmon trees on both sides of the middle reaches of the Yellow River in Shang Fu Lin. The story of Zhang Sheng's love with the battalion commander in the Yuan Dynasty zaju "The West Chamber" took place in Pushan area (up to now, the West Chamber Village and the Driving Building here are still beautiful), and the popular lyrics in "Farewell to the Changting" are: "The blue sky and yellow flowers are tight in the west, and the north flies south; Who is drunk in Xiao Lai's frost forest? Always in tears! " "Frost drunk" actually refers to the autumn colors of persimmon trees in Zhou Pu.
"Walnuts in July, pears in August, persimmons in October." Every autumn, under the hillside cliffs and Pujiu Temple, layers of golden persimmons are covered with branches, and Zhou Pu has become the world of persimmons.
In the long-term practice, people in Zhou Pu have cultivated many excellent persimmon varieties, such as: pig's head persimmon, pearl persimmon, wood persimmon, green persimmon, board persimmon, Huang Lin persimmon, sliced persimmon and covered persimmon, among which green persimmon is the top grade. The persimmons here are big, thin-skinned, juicy, sweet and seedless, and easy to remove paint. Persimmons are especially good. The green persimmon processed from green persimmon has many seedless juice, soft meat, white frost and sweet mouth. Break the persimmon and pull out 400 mm long oil silk; Put the persimmon in a cup, brew it with boiling water, and it will dissolve into soup in a moment. Green persimmons are huge, and some skilled craftsmen can carve all kinds of beautiful patterns on them, just like handicrafts. From the Tang and Song Dynasties to the Ming and Qing Dynasties, Zhou Pu persimmons have always been the treasures of tribute to the court. 19 18 Zhou Pu persimmon won the first gold medal of the Panama World Expo.
Persimmons in Zhou Pu are rich in nutrients such as glucose, fructose, vitamins, calcium, phosphorus and iron, and are called "hardcore crops" and "woody crops" locally. Here, persimmons are not only processed, but also made into persimmon cakes, which are mixed with miscellaneous grains and ground into flour. Can be made into various staple foods, fried noodles, all delicious, sweet and nutritious.
Persimmons are abundant in most areas of southern Shanxi except Zhou Pu. Persimmons have been planted here for more than 2,000 years, mainly in Yongji, Wanrong, Ruicheng, Yuncheng, Pinglu, Jishan, Linyi, Wenxi and Jincheng, with nearly 200 varieties. According to maturity, it is divided into "July Red" and "August Red". "July Red" produced in Yuncheng area is rich in cellulose, and its sugar content is 1 1.75%. "August Red" is produced in Yuanqu area. The sugar content reached 12.78%, all of which were good. Persimmons can be processed into food, vinegar and wine, all of which are top-grade raw materials.
Chinese medicine believes that persimmon tastes sweet, astringent and cool, and has the effects of lowering blood pressure, stopping bleeding, clearing heat and quenching thirst. It has certain curative effect on sore throat, cough with excessive phlegm, dry mouth and hematemesis, blood stagnation in intestine, diarrhea and dysentery. There is also a little-known persimmon in Shanxi, which is produced in Ma Quan ditch, Pinglu County, and is one of the excellent fruits. There are more than 100 persimmon trees here, which is quite strange. The quality of persimmons is particularly good. Persimmon cakes processed with this persimmon are not only sweet and delicious, but also soluble in cold water, boiled water or tea. Therefore, the locals call it "hydrated persimmon" and call this persimmon "hydrated persimmon".
It was not until the early 1980s that scientific research departments discovered and began to conduct research. The annual output of this 100 persimmon tree exceeds 65.438 billion+kg, and the processed persimmons are exported overseas.
Liulin's wrist is detached
Bowl holder is a specialty of Liulin, which is found in Lishi and Zhongyang, but it is not as authentic as Liulin. There is another story about Liulin's wrist rest. In 280 AD, after the establishment of the Western Jin Dynasty, war was on the verge, which brought profound disasters to the people.
Early years of Western Jin Dynasty; The Huns migrated inward, but they were brutally exploited and oppressed by the rulers. The rulers of the Western Jin Dynasty not only asked them to pay taxes, but also forced them to become soldiers and even plundered them as handmaiden. Many people have fallen into bankruptcy and become refugees, forcing people of all ethnic groups to rise up and fight. Seeing that the ruling class of the Western Jin Dynasty was about to collapse, Liu Yuan, a Xiongnu aristocrat, took advantage of the resentment of people of all ethnic groups against the Western Jin Dynasty, played the banner of anti-Jin, complied with the people's hearts, and led three armies to attack Luoyang, the capital of the Western Jin Dynasty. As Schleswig-Holstein was born as a peasant, he was freed by Sima, a bureaucrat in the Western Jin Dynasty and sold into slavery, and took part in the peasant uprising, so he was very sympathetic to the lower classes. After Schleswig-Holstein came to Liulin, the strict soldiers did not commit any crimes in autumn, which was well received by the local people. At that time, due to frequent wars and serious natural disasters, the local people were miserable, and the rations in Schleswig became a big problem. Schleswig-Holstein sent the sergeant out to buy rations, but he bought a small quantity, and it was only buckwheat. In the past, sergeants ate for nothing and cooperated. Due to the shortage of military food, dry rice was changed into porridge, and buckwheat was ground and cooked into porridge. Once, several soldiers went out and missed the time to eat. When they came back, buckwheat porridge had condensed into a lump and pressed hard with his hand. Several soldiers peeled off the cold buckwheat noodles in the bowl with their hands, grabbed them and ate them, which made them tough and tough. So, a soldier suggested slicing, so they cut the buckwheat noodles into strips, sprinkled some salt casually and ate them. Feeling good, they cut buckwheat noodles into long strips, sprinkled some seasonings, mixed with jujube vinegar and garlic paste, and served them to Xerox. After eating, Xerox praised them and asked the kitchen to try them. The next day, the kitchen was ready for the army to have a good meal. The sergeant recovered after eating. After hearing the news, the locals went to the military camp to watch. Sergeant lets people taste new things. After the people tasted it, they felt very novel, so they imitated it and made it, and it spread from now on.
After Liu Yuan's death, his son Liu Cong split Hu Han, created ethnic antagonism and imposed cruel military rule. After Liu Cong's death, Jin Zhun staged a coup and established the former Zhao. When Liu You established the pre-Zhao regime, Xerox (formerly General Liu Cong), the leader of Jie clan, ascended the throne in March19, and established the post-Zhao regime. Xerox takes the Han nationality as an official, attaches importance to the development of agricultural production, persuades farmers and mulberry, appeases refugees, rewards childbearing and establishes schools, which are well received by local people. In order to commemorate Xerox, Saburo Temple was built as a memorial. Because Xerox had been stationed in the army, it was also called Fort Saburo.
At first, the wrist meat was cooked in a pot, put in a bowl, and cooled before eating. Later, it developed into a small bowl filled with batter, steamed in a cage and eaten after cooling. After foreign missionaries came to Liulin, they spread the habit of square knives and forks to Liulin, and changed from chopsticks to knives and knives when eating bowls.
The production of the bowl take-off is very particular. First of all, we should purify the wheat grains, grind the dried buckwheat to remove impurities and dust, and wipe the straw with a wet cloth. The wet cloth must be changed several times before it can be wiped off. The scraped wheat grains are put back into the mill for wet grinding and peeling, and then screened with a fine reed. The residue on the screen is removed by wind, and the powder grains with skins are put into the machine for grinding again. After passing through the reed, the skins are removed, and the wheat grains peeled twice are put into the mill for screening.
Add a proper amount of salt and Jiang Mo to the flour, use cold water to form a hard dough, then add a little cold water to knead it into a uniform noodle hardness, and keep rubbing it hard to make it "sexual".
When the dough is bright and smooth, knead it with a little cold water to make it dilute and become a thick paste, and then add water in the same direction by hand from time to time, constantly stirring and diluting until the paste can be hung on the spoon and bowl.
After the batter is mixed, put it in a bowl. Bowls are mostly made of fine porcelain, especially those with shallow bottoms and small volumes. Before putting the batter into the bowl, steam the bowl in a pot, wipe off the soda in the bowl with a wet cloth, and then scoop the batter into the bowl. Each bowl is only 80% full. Steam it over high fire. Steam for about 20 minutes and it will be cooked. Take the bowl out of the pot while it is hot, stir it quickly in one direction with double chopsticks, spread it on the edge of the bowl mouth to make the bowl concave, and cool it in the shade and eat it as a bowl.
Most dishes are cold and can be cut into strips or stabbed with a knife. Garlic paste, pepper and balsamic vinegar are the main seasonings, and Jiang Mo and sesame oil are also added. Pepper is first rooted, dried, ground into fine powder and heated with sesame oil. Add a little onion. When the onion turns into Huang Shi, pour in Chili powder and stir well with an iron spoon. When there is more oil than pepper, it will turn into a thick paste and put it in bottles and bowls for later use.
In severe winter, it is often fried with bean sprouts. Put some oil in the frying pan until the oil smokes. Add the onion, and when the onion turns Huang Shi, pour in the bean sprouts. Stir-fry the bean sprouts until they are 80% cooked, and pour them into the diced bowl. Pour garlic, vinegar and pepper, sprinkle with salt, Jiang Mo and monosodium glutamate, and pour into a bowl. Sometimes it is mixed with mutton offal. Eat in all seasons, suitable for all ages. They are tough and mellow, and have become a regular snack for people, especially children and students.