Every city has the flavor of every city, and the most representative flavor of this place in Shanxi is probably sour. Why? Because of the old vinegar in Shanxi. Shanxi people put vinegar in everything they eat, and they put a lot of vinegar. Compared with foreigners, the amount of jealousy per capita in Shanxi is several times to dozens of times that in other places. Here, we will introduce the traditional specialties of Shanxi and see what they have.

1. Braised abalone with potatoes 201September 8, "Chinese food" was officially released in Henan Province. 34 regional cuisines, 340 regional classic dishes and 273 theme banquets were freshly baked. "Braised abalone with potatoes" was rated as one of the top ten classic dishes in Shanxi.

Second, Shanxi assorted hot pot Datong copper hot pot is a high-grade pot dish in Shanxi's traditional flavor. The pot for holding dishes has local characteristics, with a small cylindrical vent in the middle and a charcoal fire in the middle. In the round copper pot around the exhaust port, various dishes are stacked, among which the most popular taste is assorted hot pot.

Third, Shanxi sweet and sour fish It is said that this dish originated in Jinan Luokou, and then gradually spread to Shanxi, Henan and other places. When I was in Henan, I formed sweet and sour fried fish, carp baked noodles and other dishes. In Shanxi, it gradually developed into a classic sweet and sour carp, which was listed as one of the top ten famous dishes in Shanxi.

4. Tomato stewed oat noodle Fish oat noodle is rich in various amino acids, trace elements and vitamins, and has considerable nutritional value. It has a good therapeutic and health care function in reducing weight, blood fat and blood sugar, and integrates health care and nutrition, which is suitable for all ages.

5. Stewed mutton with Astragalus membranaceus and mutton soup with Astragalus membranaceus is a famous traditional dish in Shanxi Province, which belongs to Jin cuisine. With mutton as the main ingredient, the cooking skill of Huangqi mutton soup is mainly cooking, and the taste is salty and fresh. The characteristics of Huangqi mutton soup are: soft and tender, fragrant and refreshing, and delicious. Huangqi mutton soup cooked with Hengshan Huangqi is soft, tender, fragrant and delicious. It is a must-have dish for people in Hengshan area to treat their son-in-law and distant VIPs.

Six, millet stewed Liaoshen This porridge is made of the best soup. Liaoshen is rich in protein, which has the effects of tonifying kidney, nourishing blood and moistening dryness. Millet contains vitamins and other mineral elements, which are suitable for human digestion and absorption, and have the functions of reducing weight, blood lipid and blood sugar.

Seven, Shanxi oily meat first met oily meat, confused by its simple appearance, isn't this the home-cooked fried pork slices with garlic shoots? Only after understanding it can I understand that, just like the simplicity and kindness of northerners, this home-cooked dish, which has been circulating for a hundred years, is unusual. Shanxi oily meat is soft on the outside and tender on the inside. It tastes salty and fresh, smells a touch of vinegar and has a rich taste. Oily meat has a long history, which originated in the Ming Dynasty. It was originally a famous dish in the official government, and later spread to the people. After a hundred years of legend, "oily meat" became a special dish in Shanxi, with strong local characteristics in Shanxi.

8. Wowotou made of beef and corn flour used to be the staple food on the table of ordinary people. Especially in the era of food shortage, it is lucky to eat Wowotou every day. It is a memory on the tip of that generation.

Nine, red dates steamed yellow rice Yellow rice grows in a large area of hilly and semi-sloping land in Shanxi, which is more suitable for the growth of millet with strong drought resistance. The shelled millet is slightly larger than millet and its color is yellowish, so it is called yellow rice. Yellow rice and millet were both born in the north, but in the eyes of northerners, the status of yellow rice is higher than that of millet, and some places in northwest China still treat it as cakes. Zongzi sellers often juxtapose glutinous rice with yellow rice, raising the price of yellow rice to the same price as glutinous rice. This kind of steamed rice with yellow rice can be eaten in many private kitchens or restaurants with Shanxi characteristics except Shanxi.

Ten, sauce plum meat lotus leaf cake sauce plum meat is the representative dish of Shanxi Merchants Zhuang cuisine, and it is also the third steaming of Jin style. The sauce tofu juice and pork belly are steamed, which not only removes the smell but also freshens up, so it is named "sauce plum meat". According to legend, Chang Wei, the founder of the Chang family of Shanxi merchants, was a scholar who learned to do business. In the early years of Qianlong, he had accumulated 100,000 yuan. After that, he handed over his business to his son and devoted himself to teaching his grandson to read. Chang Wei found that these readers were too tired and often picked out the white meat in the dishes. Once someone sent him a can of bean curd with soy sauce. Chang Wei had a brainwave and dipped the white meat in bean curd with soy sauce. Sure enough, it was salty and fragrant. So he told the kitchen to steam the meat with soy sauce and tofu every time it was made, and named it "soy sauce and plum meat", which was put in a bun for these readers to eat. Over time, the sauce plum meat spread in Jinzhong area, entered the eight bowls and eight dishes banquet, and became a local specialty in Shanxi.

Xiaobian comments

These are the ten representative dishes of Shanxi traditional specialties. How many dishes have you eaten?