If Chinese food is compared to a big family, Shanxi food must be the one that is not valued. Not as spicy as Sichuan cuisine, not as spicy as Hunan cuisine, not as refined as Cantonese cuisine ... No matter whether it is the "old" or "new" eight major cuisines, Shanxi cuisine always sits in the corner, silent and speechless.
Shanxi cuisine is divided into three categories: South, North and Middle. 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. Chinese food mainly comes 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. Among them, the famous flavor dishes are smoked pork, stuffed sausage, oily meat, Lama meat, fried mutton with butterflies, Daoxiao Noodles, Diaoyu Island, cat's ear, oat noodle, Wenxi cake and so on.
What is the most famous dish in Shanxi cuisine? Naturally, it is Shanxi pasta. Northerners are famous for their love of noodles, but it is really hard to find a person who loves noodles and knows how to eat like Shanxi people. Because Shanxi is located in the inland plateau area, besides wheat, it is rich in miscellaneous grains, so the chef created the skill of "one side is the same" when making pasta. Variety, knife and scissors, cat ears, sharp tips, scissors noodles ... unique way of eating, clear soup, mutton soup, cold salad, stir-fried ... various shapes, fish-shaped, linear, flaky ... or tendon or soft, smooth and refreshing, with a long aftertaste. The most amazing thing is that Shanxi pasta can be a feast alone, and it will not be the same from beginning to end.