Knife Shaved Noodles is the daily favorite noodle dish of Shanxi people, which is famous in China and abroad for its unique flavor. Knife-shaved noodles are made with a knife, hence the name. The noodles are cut with a knife, thick and thin at the sides. The edges are clear, like a willow leaf; the entrance to the outside of the slippery internal tendons, soft and not sticky, the more you chew the more fragrant, by the popularity of noodle eaters welcome. Knife-shaved noodles are a local specialty of Datong City, Shanxi Province, and are one of the "Top Ten Noodles of China".

Flour and dough into a lump, the left hand held up the dough, the right hand with a curved knife, the noodles piece by piece to the pot of boiling water, cooked, then fish out, add a variety of flavors of the shame, spices, edible, to Datong, Shanxi, knife-shaved noodles are the most famous. Shanxi knife-shaved noodles are famous for their unique flavor. Knife-shaved noodles are made with a knife, hence the name. Knife-sharpened noodles are thick and thin on the side. The sharp edges are clear, shaped like willow leaves; the entrance is smooth outside and inside, soft but not sticky, the more you chew, the more fragrant, popular with people who like noodles.

Shanxi is the hometown of noodles, a wide variety of noodles, including knife-shaved noodles are the most famous, can be called "the king of the noodles", it has a false outside tendon, soft and smooth, easy to digest and so on, and the Beijing Fried Noodles, Henan chow mein, Hubei hot noodles, Sichuan Dan Dan noodle is known as China's famous five noodles. China's famous five noodles. Come to Shanxi you have not eaten a night of authentic knife-shaved noodles, you dare to say you have come?

Shanxi bubble oil cake, also known as "fried cake", its surface has a layer of air bubbles about 10 millimeters high, is the top of the oil cake. Far view was mushroom-shaped, such as the evening sun color; close look like blooming silk leaf floss, like golden chrysanthemum fight, white in the emblem of yellow, crystalline and translucent. Eating, crispy and crunchy, sweet and savory. Shanxi bubble oil cake in the country and the world's culinary cultural heritage has a distinctive regional food culture characteristics, especially worthy of inheritance and development. Bubble oil cake has become a classic of Shanxi food culture, is selected by the China Cuisine Association sponsored "China's top ten regional snacks," Shanxi list, but also by the China Tourism Association assessed as "China's Gold Medal Tourism Snacks" title.

Pingyao Beef is a traditional dish from Pingyao County in Jinzhong, Shanxi Province. Pingyao Beef is one of the most profound and long-lasting essence of Chinese culinary culture. In the ancient Han Dynasty, there was a description of beef processing "selling knives to buy calves and selling blades to buy cows, which is very easy to do", and it was rumored that as early as in the Ming Dynasty Pingyao Beef had been famous for many years. In the late Qing Dynasty and the Republic of China, Pingyao Beef has become a must-have item for the banquet of officials and dignitaries. It is said that at the end of the Qing Dynasty, Empress Dowager Cixi passed through Pingyao and enjoyed Pingyao Beef, which was so fragrant and refreshing that she made it a tribute to the palace.

By the 1930s, Pingyao Beef had already been exported to Beijing, Tianjin, Xi'an and other places. At that time, during the fall and winter seasons, merchants from all over the world came to traffic the beef, making Pingyao Beef famous in the north of the country.Pingyao Beef was rated as one of the country's most famous products at the National Exhibition of Famous Products of Foodstuffs held in Beijing in 1956. It was exported to North Korea, Mongolia, Singapore, Thailand, the Philippines, Indonesia and other countries.

Changzhi Hu Guan Mutton Soup is characterized by the taste of the whole mutton, i.e., there are seven or eight mutton dumplings in the bowl of soup, three or five mutton meatballs, a few pieces of stewed meat, blood strips, fat and oil with the head, hooves, mouth strips, and the stomach, intestines, heart, liver, lungs, waist and other viscera into the strips or blocks, in addition to the wool and skin of the mutton, everything! Even the bone marrow of the sheep is boiled in the old soup, so it is no wonder that it is a great tonic for the vital energy, making people smell and think about its flavor.

As the name suggests, the noodles cut with scissors are like silver fish in the water of the Wusong River, which is not only popular among the people, but has also become the imperial noodle of successive generations. Scissors noodles, named after the scissors used to make the noodles, and because the noodles are cut in the shape of a fish, also known as scissors fish, and its method of production originated at the end of the Sui Dynasty. According to folklore, Taiyuan Prince Li Shimin study and practice martial arts, gathering talent to seek justice, Samurai Knight visited, when it was noon, Li Shimin private study room meal.

Changsun's tailoring is too late to prepare the meal, urgent and dough with scissors to cut down, after cooking presented food. Samurai Kawasaki sighed: the world is in turmoil, the son of a great strategy; face as the world, but also when the quick cut. Later, Li Shimin's father and son rose up in Jinyang, the hometown of the Tang Dynasty, and took Chang'an and unified the mountains and rivers with the momentum of "cutting the face". Later, Du Fu was in a feudal cut-off, there is a poem "how to get the fast scissors, cut the Wusong half of the river", a word to see Wang Zai paintings such as cutting the landscape, two words of thought of Emperor Taizong's heroism looking forward to the unification of the dynasty.