Shanxi cuisine is characterized by paying attention to cooking techniques and changing tastes. Among them, Taiyuan cuisine absorbs the cooking skills of Beijing, Henan, Shandong, Sichuan and Shanghai; Yanbei cuisine is mainly cooked by roasting, roasting, stewing and rinsing, with heavy taste and thick and salty oil. Jinnan cuisine focuses on spicy, salty and slightly sour, and is good at stir-frying, frying, stewing, simmering and soup. Southeast Shanxi cuisine is good at techniques such as smoking, marinating, burning and stewing.

Jin cuisine, which originated in Shanxi, has a salty flavor, supplemented by sweetness and sourness. Jin cuisine is simple in material selection, pays attention to fire power in cooking, pays attention to the original flavor after cooking, and is good at various cooking techniques such as frying, frying, simmering, roasting, stewing, grilling and steaming, with obvious regional characteristics and different flavor characteristics. Shanxi is an important birthplace of Chinese civilization. As early as the Spring and Autumn Period and the Warring States Period, the delicacies created by Sanjin people with their wisdom and hard work have a historical record. After years of baptism, Jin cuisine has its own system, constantly bringing forth the old and bringing forth the new.