2. Youmian: Traditional pasta, steamed with naked oats flour, with mutton and minced meat, and various condiments, has extremely high nutritional value. Its fat content is six times that of wheat, rice, sorghum, buckwheat and yellow rice, and the heat released is equivalent to that of pork or fat cattle.
3. Sorghum noodle fish: Sorghum noodle fish is a smooth "small fish" shape made of sorghum dough on a chopping board by hand. It is a classic pasta made of coarse grains by people in Jinzhong, Lvliang and Xinzhou, Shanxi, especially in Xinzhou, which is a "delicacy" for people to entertain guests. Because Shanxi people call "sorghum noodles" red noodles, "sorghum noodle fish" is also called "red noodle fish".
4. steamed dumplings: Also known as Shao Shao, Xiao Mi, Shao Mai, Shao Mei, Shao Mei, and Ghost Pengtou, it is called _ _ in Japan, which describes the shape that the top is fluffy and folded like a flower, and it is a kind of snack steamed in a cage with instant noodles as the skin. It is shaped like pomegranate, white and crystal clear, with thin stuffing and delicious fragrance. It is fragrant and delicious, and has the advantages of steamed buns and pot stickers. It is often used as a banquet dish by the people.
5. Scissor noodles: Scissor noodles are pasta snacks in Shanxi Province. It is named after the scissors used for noodle making tools, and it is also called cutting caviar because the cut noodles are fish-shaped. Its manufacturing method originated in the late Sui Dynasty.
6. Daoxiao Noodles: Daoxiao Noodles is a traditional pasta with Shanxi characteristics, and it is one of the "Top Ten Noodles in China". Daoxiao Noodles is popular in Shanxi and its surrounding areas. It is said that it was the Tang Dynasty's Xu Ma Chai Shao who started to eat various flavors of SAO Zi and seasonings, and Daoxiao Noodles, Datong, Shanxi, is the most famous.