1, You Mian Bang Bang: It's a kind of home-cooked food in the cold area of north-central Shanxi, and it's a kind of flour food made of You Mian, which is called "Bang Bang" by the people because of its shape. That's why it's called "kicking". According to legend, it originated in the late Sui Dynasty and has a history of 1400 years.
2. Oily meat: It is one of the most famous traditional specialties in Taiyuan, Shanxi Province. There is oily meat in local restaurants and restaurants. Its characteristics: golden and bright color, salty and fresh taste with vinegar, soft texture outside and tender inside, moderate amount of transparent juice, not thin or thick, slightly bright oil.
3, buckwheat noodles enema: It is a local traditional snack in Taiyuan. In Taiyuan, buckwheat noodles enema is a snack that can be seen everywhere. The surrounding counties and cities are called "bowls". It is to make buckwheat noodles into paste, put them in a container, steam them on fire, and leave the container after cooling, which is called "bowl off". The mainstream eating method of enema is divided into bean sprouts fried enema and bittern cold enema.
4, Taiyuan mind: It is a unique flavor snack in Taiyuan. Super originated in the late Ming and early Qing dynasties. It is a kind of food made from eight raw materials: fat mutton, yellow flowers, stewed noodles, lotus root, long yam, galangal, distiller's grains and yellow wine, so it is also called Bazhen soup. Its characteristics: when eating, you can feel the mixed fragrance of wine, medicine and mutton, which is delicious and delicious, and the more you eat, the more fragrant it is. It also has the functions of nourishing and promoting blood circulation.
5. Mutton cutting: It is a local specialty snack in Shanxi. According to legend, Shanxi people began to eat miscellaneous cuts in the Yuan Dynasty, with a history of 1000 years. Just wash the heart, lungs, liver, intestines and blood of the sheep, cook and chop them up, add pepper, pepper, salt, garlic, onion, ginger and other seasonings, add some boiled broth, make them into "mutton offal" and eat them together with vermicelli.