Food introduced by Shanxi tourist attractions. As a big province, Shanxi has quite a lot of specialties: oily pork, hot pot, Dingxiang steamed pork, Wuzhai pig black meat stewed rice noodles, mutton chowder, Pork blood enema, Zuoyun mutton dumplings (Yang Qianbao), Youyu haggis, etc. are countless. In addition to special dishes, there are also many snacks: "Sanduoshou" hard noodle buns, Baode bowls, poached fish, Daixian sesame slices, shaved noodles, tofu brains, bean paste cakes, Fanshi scar cakes, sorghum noodles fish, Guangling Dried tofu, Heko sour porridge, yellow cake, Wan Toutze, wiped tips, non-rotten seeds, braised noodles, old tofu, Shenchi twists, mutton shabu-shabu, Taigu cake, Queen Mother's royal meal bubble cake, pea noodles, Wenxi boiled Pancakes, Xinzhou tile cakes, haggis noodle soup and haggis, haggis soup, Gulou haggis cut, Yangcheng meat canned meat, Yanggao preserved apricots, Yangquan piaoliqu, Yingzhou beef loin, fried horns, oil noodles, Fried rice dumplings, noodles, dumplings of noodles, nests of noodles, Yuci enema, Yuanxiao plain pancake, pearl porridge, and pig blood enema. Friends who like food should not miss it!

Oiled Pork

Oiled Pork is the most famous traditional specialty dish in Shanxi. According to legend, this dish first appeared in the Northern and Southern Dynasties. It was originally a famous dish in the government officials in Pingyang (now Linfen), the capital of Yao, and later spread among the people in Taiyuan. In the Song Dynasty, it has become a representative variety sold in stores. "Guoyourou" can be found in Jiangsu, Shanghai and Zhejiang. Shanxi Guoyourou is unique in the selection of ingredients and production, and has strong local Shanxi characteristics. In addition to the traditional selection of lean meat that has been sized and oiled, and fried with natural black fungus, mushrooms, and winter bamboo shoots, there is also Taiwanese mushroom fried in oil (Taiwan mushroom is the abbreviation for mushrooms produced in the Wutai Mountains, and is a kind of Highly nutritious edible fungi, also known as "Tianhuacai"

Stewed dishes

Shanxi stewed dishes are a common snack in farm recipes. The stewed dishes are rich in soup. It is rich in flavor and nutritious and suitable for all ages. This is a soup dish with soup and vegetables. It is rich in content and suitable for all ages. Shanxi stew is the most common home-cooked dish, but it has become the most cherished dish among Shanxi people. The delicious delicacy of hot pot is an essential hot pot dish on the Spring Festival table. It has a long history. One of the reasons is that hot pot symbolizes perfection. The second reason is that this dish reflects the character of Shanxi people, who are inclusive and down-to-earth. Not exclusive!

Stir-fried fungus with long yam

Fried fungus with long yam is a famous health food in Shanxi. The gum contained in the fungus can also remove dust and impurities remaining in the human digestive system. It is absorbed and concentrated and excreted from the body, which has a cleaning effect. Yam is also a good food for strengthening the spleen. Both of them are special for health. Among them, Pingyao Changyam is the most famous. It is a geographical indication product and a famous specialty with a long history. The long yam produced in Yuebei Village has excellent texture.

Datong Grilled Lamb Racks

Datong Grilled Lamb Racks is a famous dish for entertaining guests. Roasted lamb legs are made from roasted whole lamb. It evolved. According to legend, the hunting and nomadic peoples living in the vast land of northern China often roasted whole prey and eaten whole sheep beside the campfire. People gradually discovered that the most delicious part of the whole sheep was the hind legs, so they often cooked it. Cut off the hind legs of the lamb and roast them. Baking the hind legs alone is not only faster than roasting the whole lamb, but also more delicious and convenient to eat. Therefore, roasting the lamb legs gradually replaced roasting the whole lamb. During the roasting process, various ingredients and condiments are gradually added to make it integrate shape, color, taste and freshness. It has beautiful color, fragrant meat, charred outside, tender inside, dry and crispy but not greasy. "Already tangy".

Datong Copper Hotpot

Datong Copper Hotpot is a high-end pot dish with traditional Shanxi flavor. During the cold winter season, various large and small restaurants in central and northern regions Hot pot has become popular in the market, and hot pot is indispensable for gatherings or banquets. The best quality and highest grade pot dish is "Assorted Hot Pot". The choice of hot pot is also very particular. It must be the Dragon and Phoenix Hot Pot produced in Datong, or some other hot pot. Hot pot with magnificent graphics. Datong hot pot has a long history and superb production technology. Datong hot pot can prevent rust and maintain the original flavor of the dishes. At the same time, the soup is delicious and has strong local characteristics.

Small crispy pork

Small crispy pork is one of the top ten bowls in Shanxi, and its cooking method is also very particular. First cut the selected meat into strips, mix with eggs, starch, and cooking wine and marinate for 20 minutes. Add oil and heat, then steam slowly in a pot until thoroughly steamed. At the same time, serve the meat with fungus, tofu, vegetables, etc. Materials are combined according to the process.

When a bowl of crispy pork comes out of the pot, it is bright in color, crispy but not rotten, fat but not greasy, and has an overflowing aroma. It tastes not only delicious but also nutritious.

Gaoping's Top Ten Bowls

The "Top Ten Bowls" are bowls of unique dishes served in Gaoping, Shanxi Province. ***10 dishes: water white meat, chrome peach meat, Wanzi Pork, Sichuan Soup Pork, Intestine Soup, Tofu Soup, Egg Soup, Tianhe Dan, Soft Rice, Lentil Soup. One bowl has one taste, just like the Northern and Southern cuisine series, but the tableware uses bowls instead of plates. The dishes in the bowl can also be called "soup". It is known as the "bowl of soup dishes". In my opinion, the quality of the materials used, the taste and color Not worse than "big dishes".

Fu Shan Boy Chicken

Fu Shan lived in the late Ming and early Qing dynasties. His surname was Fu Mingshan and his courtesy name was Qingzhu. He is a well-read man who knows everything from philosophy, medicine, Confucianism, Buddhism, poetry, calligraphy, painting, epigraphy, martial arts, textual research, etc. He also has a lot of research on food. The famous snack brain in Taiyuan was invented by him. He passed it on to a restaurant and named the restaurant "Qingheyuan", which means eating the brains of the rulers of the Qing and Yuan Dynasties. This Fushan Boy's Chicken is also re-developed based on Fu Shan's ancient cooking method, so it is named Fushan Boy's Chicken.

Burned Tofu

Roasted Tofu is a unique traditional food in Gaoping, Jincheng City, with a history of more than 2,000 years. According to legend, in the Battle of Changping in 260 BC, Zhao Kuo was defeated by Qin general Bai Qi. 400,000 Zhao soldiers surrendered and were killed by Bai Qi. Bai Qi's cruelty aroused the hatred of later generations, so he compared tofu to Bai Qi meat, boiled it in water and ate it to vent his anger. Unexpectedly, people felt quite fresh and unique after eating. This dish has yellow skin, white flesh, soft texture, spicy and fragrant taste, and unique flavor.