There are many kinds of pasta in Shanxi, and the sip noodle is one of them. You don't have to roll it or peel it, but sip it. The prepared sip noodle can be "slipped" into your mouth, and then served with toppings with various ingredients. The toppings can be improved according to your own taste preferences, and you can also add some other ingredients, such as diced carrots, diced celery and diced garlic. The food is diverse.

2, crossing the bridge rice noodles.

Crossing the bridge rice noodles originated in Mengzi area. The "sea bowl" holds soup, meat first, then vegetarian, and then more than a dozen small dishes of ingredients are put in turn, and rice noodles are poured in. The soup is fresh and the ingredients are sufficient. The soup of Mengzi crossing the bridge rice noodles is made of big bone, old hen and Yiwei ham after a long period of boiling, and it is better to be clear and translucent.

3. Luoyang water mat.

There are always 24 dishes, 8 cold dishes and 16 hot dishes in Luoyang water mat. All the hot dishes have soup, and the soup is water. After eating one hot dish, take it down and then go to another one, and eat another one, which is constantly updated like running water.

4. Herbal tea.

Herbal tea is a kind of herbal tea that people in Guangdong, Hong Kong and Macao eat and summarize according to the local climate, soil and water characteristics, guided by the theory of TCM health preservation, with Chinese herbal medicines as raw materials. It has the functions of clearing away heat and toxic materials, promoting fluid production to quench thirst, eliminating fire and removing dampness, and has become a daily drink for local people.

5, watercress.

Pixian watercress is one of the essential ingredients for cooking Sichuan cuisine. Whether it is Sichuan-style home cooking or classic Sichuan cuisine such as Sichuan-style pork, Mapo tofu, bean paste fish, it is inseparable from bean paste.

References:

People's Network-These special foods are intangible cultural heritage! Have you eaten?