Jin cuisine culture has a long history. Jin cuisine has a profound historical background and cultural accumulation. Especially driven by Shanxi merchants, Jin cuisine was all the rage, and a number of Jin cuisines also walked out of Niangziguan. Historically, Jin cuisine has a strong influence and a glorious history, which once made the people of Sanjin proud. The basic flavor of Jin cuisine is salty and fragrant, supplemented by sweet and sour. Jin cuisine is simple in material selection, pays attention to cooking temperature, pays attention to the original flavor after cooking, and is good at various cooking techniques such as explosion, frying, stir-frying, simmering, burning, stewing, roasting and steaming. The regional characteristics are obvious and the flavor characteristics are different. Cuisine can be divided into three categories: southern, northern and Chinese. The south road is dominated by Yuncheng and Linfen, mainly seafood, with a light taste. 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 strengths of North and 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. There are also geographical divisions: Jinzhong cuisine, Jinnan cuisine, Shangdang cuisine and Jinbei cuisine. Jinzhong cuisine, centered on Taiyuan, the provincial capital, is a well-known private cuisine in Taigu, Pingyao, Qixian and other places with relatively developed commerce during the Ming and Qing Dynasties, and has absorbed the cooking methods of other cuisines (mainly Shandong cuisine), and gradually formed a set of unique local cuisines. Jinnan cuisine is represented by Linfen and Yicheng. Its taste is spicy, sweet and slightly sour. Its cooking methods are frying, frying, stewing and cooking soup. Shangdang cuisine is represented by Changzhi and Jincheng in Shangdang Basin. Its taste is similar to that of Henan cuisine, and it is good at techniques such as smoking, marinating, burning and stewing. Northern Shaanxi cuisine is represented by Datong and Xinzhou. Due to the special geographical location, unique cooking methods such as roasting, roasting, stewing and rinsing have been formed. Heavy taste, strong oil and salty taste are typical characteristics of northern Shaanxi cuisine. In addition, the series of vegetarian dishes represented by Wutai Mountain are mainly Buddhist dishes with mushrooms, various fungi and vegetables from Taiwan Province, which embodies the characteristics of vegetarian dishes in one of the four holy places of Buddhism and has been highly praised by people in the catering industry. Even so, it is difficult to cover all the characteristics of Jin cuisine. For example, Jinzhong cuisine can be divided into "Hangzhou cuisine" and "Zhuang cuisine" according to its cooking techniques and characteristics. "Hangzhou cuisine", also known as "market cuisine", refers to the common dishes widely circulated in the social catering industry. It is characterized by a wide range of materials, diverse cooking techniques and attention to the shape after cooking. It is a dish in the daily operation of restaurants, restaurants and post stations. However, "Zhuang cuisine" is different from "Hangzhou cuisine", which mainly refers to dishes originated in special places such as wealthy businessmen, money houses, bureaucrats and yamen in Jinzhong area for their own enjoyment. The chef of "Zhuangcai" is a famous chef hired by wealthy businessmen from all over the country to serve shopkeepers, shopkeepers and businessmen with close business contacts. The cooked dishes are extremely exquisite, the materials are also extremely exquisite, the production is fine, and the health care is emphasized, which is the rare essence of traditional dishes in Jin cuisine. Although the classics of Jin cuisine are still fresh in ancient times, the traditional famous dishes in Jin cuisine include sweet and sour fish, pot-cooked mutton, stir-fried cabbage kernel mutton with scallion, shredded Chinese yam, iron preserved eggs, fermented bean curd and so on. Shanxi's famous local snacks include "Nao", Daoxiao Noodles, Fish Pulled, Cat's Ear, Youmian and Wenxi Cake. Among the condiments, Qingxu mature vinegar, Daixian pepper, Yanbei sesame oil and Yingxian purple garlic are all famous. Shanxi pasta is especially famous for its variety, unique eating method and different flavors. The finished product is tough or soft, smooth and refreshing, with a long aftertaste. The strangest thing is that Shanxi pasta can be a feast, and it will not be the same from beginning to end. In recent years, the development of Jin cuisine has lagged behind. Many foreign consumers, including locals, only know Shanxi pasta, and Jin cuisine masterpieces only know "oily meat". The main reason for the stagnation of Shanxi cuisine is that "a clever woman can't cook without rice". Due to the limitation of resources, traditional techniques such as steaming, frying, stewing, frying, stewing and stewing of Jin cuisine can not give full play to their advantages; At present, other cuisines pay attention to nutrition, health, fashion and freshness, and pay attention to diet structure. However, the style of Jin cuisine, which is rich in oil and heavy in taste, is unchanged, and its cooking techniques are not innovative enough to be unique among many cuisines. At present, all walks of life in Shanxi have reached a consensus that "Jin cuisine" urgently needs to create new food culture, ideas and ideas, so that the long-standing Jin cuisine culture can be carried forward. Xun Ziyun: "If you don't accumulate steps, you can't take Wan Li Road; If you don't accumulate small streams, you can't become rivers and seas. "With the development of Shanxi's economy, the development speed of Shanxi cuisine has accelerated, which has attracted the attention of the national catering industry. In 2002, at the Hangzhou Food Festival, Jin cuisine was rated as one of the eight major cuisines. At the China Catering Expo held in Chengdu in 2005, Shanxi pasta performed well and was highly praised by the industry. " The number of pasta in the world is Taiyuan, and it is difficult to compare delicacies with fresh ones. The taste is overwhelming in the north and south of the Yangtze River, and the sky is blue on the tip of the tongue. "In recent years, the' Pasta Festival' in Shanxi has made Shanxi pasta world-famous and revived the brand of Shanxi cuisine.