It is said that the oily meat originated in the Ming Dynasty, and was originally a famous dish in the official government. Later, it spread to the people in Taiyuan and then gradually spread to other parts of Shanxi. "Oily meat" is found in Jiangsu, Shanghai and Zhejiang, while the oily meat in Shanxi is different from others in terms of material selection and production, and has strong local characteristics in Shanxi. Oily meat is the most famous traditional dish in Shanxi, which has been carefully cooked by generations of chefs and passed down to this day. 1February, 957, after the expert review organized by the municipal catering company, the oily meat made by the famous chef Wu Wanku was rated as the top ten famous foods in Taiyuan. Later, famous chefs such as Zhang Dianhua, Bai Baoshan and Fang Mingsuo participated in the cooking competitions in the whole city, the whole province and the whole country, and won the gold medal, which won glory for the people of Taiyuan. Since the market economy, all restaurants and restaurants that operate Shanxi rice dishes have had oily meat. However, perhaps for some purpose, some restaurants have transformed the oily meat into various and unrecognizable ones, and what series of oily meat have been derived, such as Chinese cabbage oily meat, pepper oily meat, spicy oily meat, etc. In order to meet the needs of diners, onions, garlic shoots, dried red peppers and soybean sprouts have been added to the oily meat ... Over time, the original traditional oily meat has been hard to find. In fact, the oily meat should work hard on the selection of ingredients, side dishes and cooking, so as to highlight the strong local characteristics of Shanxi.