Oily meat is the most famous traditional dish in Shanxi, which belongs to Jin cuisine. It is known as "Three Jin Yi Wei". I must order it when I go to Jincheng this time. On September 20 18 10, "Chinese food" was officially released and "Shanxi Oily Meat" was rated as one of the top ten classic dishes in Shanxi. There are many theories about its origin, and the side dishes in different places are different, but the most famous one belongs to Datong, Taiyuan, Yangquan and Jincheng. No matter from material selection to knife work, from pickling to cooking, it is unique, especially in the use of seasonings, which embodies the characteristics of our Shanxi people who are jealous. In addition to selecting lean meat, the oily meat is sliced and sized, oiled, and fried with natural auricularia auricula, mushrooms and winter bamboo shoots. This dish looks simple, but it is named after being oiled. Controlling the heat is the key. When the oil temperature is around 165 degrees, the color of the dish will be golden and bright, and the taste will be salty and fresh. Before cooking, spray some vinegar along the side of the pot and smell it will be vinegar.

Second, Shanxi assorted hot pot

Shanxi Assorted Hot Pot is a famous dish in Shanxi. It is just right to eat at this time, especially when three or five friends or a family gather in front of the hot pot on snowy days, eating delicious dishes and drinking a little wine, baking a steamed bun on the chimney of the hot pot and eating it, or dipping the cooked white strip meat in the chimney and baking it. The oil is loud and fat but not greasy. It is very pleasant. Shanxi Assorted Hot Pot is famous for its "Assorted Hot Pot" in Datong and Taiyuan. It is filled with a variety of ingredients in a carbon pot. The ingredients are unlimited and very rich, including seafood, meat, bean products, mushrooms, vegetables, etc. Sometimes medlar, jujube and codonopsis pilosula are added, which is very nourishing. The way to do this is to put the main ingredients, such as meatballs, seafood, fried white pork, vermicelli, tofu and all kinds of vegetables, into a copper hot pot, then add a special soup, and then cook it with charcoal. This is a traditional hot pot, and our family now uses an electric hot pot. This hot pot has a chimney, which is not the hot pot in our usual hot pot restaurant. It is also rated as "Top Ten Famous and Excellent Jin Cuisine".

Third, Dingxiang steamed meat

Steamed pork in Dingxiang, Shanxi, is a special dish in the north of Dingxiang. It is the first steamed in Shanxi, and belongs to the northern Shanxi cuisine. According to legend, it has a long history, was created in Sui and Tang Dynasties, prevailed in Ming and Qing Dynasties, and was a tribute to the local tribute court. It was introduced to the people in the early Qing Dynasty, and now it is one of the necessary dishes at local folk banquets. It is unique to eat, and it can be eaten both hot and cold, and its taste is a must. Dingxiang has a unique method of steaming meat, mainly lean pork, shredding the meat, adding mashed potatoes, seasoning, pickling for about 2 hours, adding starch and flour, steaming for 40 minutes, steaming thoroughly, pressing tightly again, continuing to steam for three or four hours on low heat, leaving it for a while after turning off the fire, and eating it. When eating, it can be eaten cold or cut into pieces, which is a local past.