(1) Shanxi pasta is too famous. So that it masks the light of Shanxi cuisine, which means pasta in a broad sense. Shanxi pasta is not limited to noodles, and almost all foods made of noodles can be found in Shanxi.
Judging from most traditional Shanxi foods, it should be said that most food cooking methods are the methods that Shanxi people with poor products have racked their brains to come up with.
Such as pasta, there are noodles, noodles, Daoxiao Noodles and so on in various shapes, and there can be white flour, oat flour, bean flour, buckwheat flour, sorghum flour and corn flour in materials. This is all the way to come up with in a poor place like Shanxi.
(2) Shanxi is dominated by staple food. In my opinion, except pasta, it seems that there are not many Shanxi dishes that can be remembered in the future.
I remember eating better during the Chinese New Year, that is, a plate of ribs, a plate of chicken, a fish, a pot of cold dishes, cutting some cooked meat, and getting a jiaozi. How much of the food here is a local specialty in Shanxi? Probably less. Get a stew, a pot of cabbage and potato balls, and have a big meal with oil and meat.
Basically, we can see that in Shanxi people's meals, most of them are pasta, and most of them are carbohydrate-based foods, with the aim of filling their stomachs. The tradition of eating vegetables is still relatively small, and the main food is basically staple food. It's normal not to get on the table without inflow.
(3) Shanxi is mountainous and has little land, and its products are poor. In my personal impression, most of the places where food culture is more powerful are the rich south. Needless to say, what flies in the sky, swims in the water and runs on the ground, economic prosperity and climate have all created the prosperity of food culture. In many places in Shanxi, it is common for a bowl of clear water and white flour to roll over, even without food. Of course, there will be no food culture. But the pasta culture must have developed to the extreme.
Sichuan cuisine, Hunan cuisine, Guangdong cuisine, Anhui cuisine and Huaiyang cuisine are all southern cuisines, and their attention to food and variety are far from comparable to those in the north. In the north, except for Shandong cuisine, the influence of other local foods is extremely limited.
Famous dishes in Shanxi: oily meat is the most famous traditional dish in Shanxi Province, which is sold in hotels all over the country. After generations of chefs' careful cooking, it has been handed down from generation to generation, and it is known as "three Jin blindly". The practices in different parts of Shanxi are also different. The more famous ones are the oily meat from Datong, Taiyuan, Yangquan and Jincheng, and the "rice oily meat" from Jincheng, which is characterized by more soup and water, and it is a must to eat with rice that has just been cooked. Since the market economy, all restaurants and restaurants that manage Shanxi food have had oily meat. "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. The color is golden and bright, the taste is salty and fresh, and it smells vinegar. The texture is soft outside and tender inside. The juice is moderate and transparent, not thin or thick, and slightly oily.
The oily meat is not only the representative of Shanxi cuisine, it can be said that every household in Taiyuan Yangquan and other places loves to eat Shanxi cuisine. The characteristics of the oily meat are salty and delicious, the tender meat is crisp, and the tenderloin can fully lock the water after it is quickly oiled. The biggest feature is that you must put a little Shanxi local mature vinegar before cooking, which can soften the meat quality and enhance the fragrance. The side dishes of oily meat generally include auricularia, garlic shoots and onions, but Taiyuan is generally made of magnolia slices and auricularia. The most delicious is the oily pork flower roll, which can be regarded as a leader. After a bite-sized flower is rolled in oil, it is fried into the oily meat as a side dish. The flavor of the mixed dish with fragrant vinegar and fragrant noodles, as well as the crispy fried food, can be said to be a good dish for a person who can't get tired of eating a plate.
As for the status of oily meat in the hearts of Shanxi people, take Taiyuan as an example. As long as it is from Taiyuan, there is no one who has never eaten oily meat. As a home-cooked dish, it can also be cooked at home. Eating out to entertain guests is also very representative. Moreover, oily meat is the embodiment of Shanxi people's character in dishes. Crispy vegetables represent Shanxi people who are endless in the harsh environment of the Loess Plateau. The meat slices in the second process represent Shanxi people who know that good taste must go through ups and downs first, and vinegar embodies the spirit of Shanxi. And the whole dish, without gorgeous dishes and expensive ingredients, reflects our simple but still interesting life. The products are barren, lack of water and drought, but we have to prove that into the badlands will not produce unruly people, but produce tenacious and simple Shanxi people.
Conclusion As a native of Shanxi, we don't care how famous our food is. Just want to say: we love noodles! We are not particular about eating vegetables! Just delicious!
Shanxi cuisine can be roughly divided into three groups: South, North and Middle. South Road is mainly represented by southern Shanxi and southeastern Shanxi, and the dishes are spicy. The North Road is represented by Datong and Xinzhou, and the dishes pay attention to heavy oil. The middle dishes are mainly from Taiyuan and Jinzhong, mainly salty, supplemented by sweet and sour. The dishes are crisp, tender, heavy color and heavy taste.
The most famous dishes in Jin cuisine are oily meat from Shanxi, lotus leaf cake with plum sauce, assorted hot pot with Laotong, crispy chicken, stewed mutton with astragalus root, mutton in sour soup, roast lamb chops/roast lamb ridges, sweet and sour carp, stewed tofu with yellow river carp, donkey meat with a fragrant aroma, canned venison, quail eggplant, fried sausage with qingxu, steamed buns with bean jelly, ten bowls in Jincheng, ten bowls in Gaoping, roasted green onions in Bagong, and ten bowls in Jincheng. Pubang long yam, Jinnan Siwei, Yellow River Carp with Oil Spilled, Braised Meat with Yellow Wine, Braised Fish with Tomato, Sweet Potato Amber Meat, Pingyao Beef, Dingxiang Steamed Meat, Jinzhong Embossed Meat, etc.
The reason why Shanxi cuisine is not famous is that Shanxi is relatively closed geographically. There is Taihang Mountain in the left, Lvliang in the right, the Great Wall in the north and the Yellow River in the south. Since ancient times, it is easy to defend but difficult to attack, and it is self-sufficient. Conceptually speaking, Shanxi people are conservative, conformist, self-satisfied, and narcissistic. Traditionally, Shanxi people have poor awareness of publicity and promotion, and the promotion of Jin cuisine is weak, which leads to the ignorance of Jin cuisine in the boudoir.
First of all, thank you!
Regarding the reason why Shanxi cuisine is not famous, I saw an answer that "Shanxi, as a big pasta province, has no outstanding research on dishes, and there is not even a dish that can get a mat, let alone a famous dish". Let's ignore the right or wrong of this statement. Personally, this statement is slightly one-sided.
As we all know, Shanxi is a big pasta province, with numerous pasta patterns, which can be said to be the "hometown of pasta" in China and even the world. It is even said that the world-famous "spaghetti" was actually born in the west of the mountain.
So why is Shanxi pasta so famous?
First of all, it depends on the geographical environment in which Shanxi is located. Shanxi is located in the Loess Plateau, with Taihang Mountain in the east, Luliang Mountain and Yellow River in the west and south. Most areas in the territory are above 1500 meters above sea level, which is a typical mountainous plateau widely covered by loess. The terrain is high in the northeast and low in the southwest, and the mountainous area accounts for more than 80% of the total area. Here, I would like to give you a brief introduction to the topography in Shanxi: Jinnan basin, southeastern Shanxi intermountain basin, southeastern Shanxi mountainous region, Jinzhong Pingchuan basin, northwestern Shanxi alpine region, northern Shanxi mountainous region and western Shanxi loess hilly region. Through the above brief introduction to the geographical environment in Shanxi, you can actually see at a glance that most of them are either mountain basins or alpine hilly regions in Shanxi, and these mountainous landforms are not as abundant as those in Guizhou, Yunnan, but covered with loess, with loose soil.
Secondly, Shanxi is an arid and semi-arid area, which is seriously short of water, and the saline-alkali land is widely distributed. Even in the past winter, we can see that large tracts of wasteland are all white. This terrain has led to more fluoride and saline-alkali water in most parts of Shanxi, which is "hard water" in local terms, and even the water in many places tastes salty in the past. Under such water quality conditions, it is not conducive to the growth of crops.
Therefore, restricted by the geographical environment, since ancient times, Shanxi has mainly planted drought-tolerant crops such as sorghum, corn and wheat. In the Ming and Qing Dynasties, Shanxi people began to plant potatoes, beans, cotton and other crops according to the characteristics of local natural conditions, and planted more naked oats, potatoes and flax in the alpine region of northwest Shanxi.
Since ancient times, farming customs have influenced the eating habits of Shanxi people, and planting more sorghum and wheat has led to the fact that Shanxi people's diet is mainly pasta; However, the geographical environment that is not conducive to vegetable cultivation has caused a single variety of vegetables, and people have turned to work hard on pasta patterns and seasoning.
From this point of view, the four famous cuisines in China today: Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine, and later Zhejiang cuisine, Fujian cuisine, Anhui cuisine and Hunan cuisine are called "Eight Cuisine". These cuisines are all in a unique geographical position. If it is not a land of plenty, it is very suitable.
On the other hand, although there are some famous dishes in Shanxi, such as "oily meat", "lotus leaf cake with plum sauce" and "Yellow River carp stewed tofu", most of them are only famous in the province or even in a specific area, and even the cuisine of "Jin cuisine" has not been formed, which is inseparable from the geographical environment constraints since ancient times.
In a word, just like "a clever woman can't cook without rice", there are no raw materials, so how can we study and innovate?
Of course, today's Shanxi is very different from ancient times. The water quality has been greatly improved, the variety of vegetables has also increased, and the quality of people's lives has been continuously improved. I believe that in the near future, there will be more and more Shanxi dishes, and they will go out of Shanxi and make "Jin Cuisine" famous!
The above is a simple answer. If there are any shortcomings, please list them as corrections!
As a big pasta province, Shanxi's research on dishes is really outstanding. There is not even a dish that can get a big meal. Not to mention famous dishes.
The most famous local dishes in Shanxi are braised dishes and oily meat, but both of them belong to canteen dishes, which are cooked in small street restaurants or at home at ordinary times, and almost none are sold in big hotels, let alone famous dishes.
Then there are street snacks such as baldness, enema and skewers, especially the latter is very popular in Shanxi, but no one knows it outside Shanxi. Of course, this is not a dish.
However, in recent years, a lot of patterns have been developed in the series of oat noodles in Shanxi, and this kind of pasta is rarely eaten in other places, and its taste is good, so whenever it appears on the dining table in the surrounding areas, its reputation is not bad. I also happened to see a dish named after Shanxi oat noodle in the menu of a local restaurant in Fujian, which was the first time I saw Shanxi cuisine in a restaurant outside Shanxi.
I work outside all the year round, and every day is the food of the food group. I only know potatoes, fried meat, and little else. Can't answer.
I'm from Shanxi. To be exact, there really isn't any food in Shanxi, especially cooking. In the 1970s and 1980s, most people had a meal with steamed corn buns and onions. Now it's the same with good days. I'm used to being simple and plain, and I don't have any dishes.
The reason is simple, because of poverty! Our province has always been a poor province in history, with many mountains and little water, and the few cultivated land are mostly dry land that depends on the weather. We are lucky to have enough to eat, and it is only in these twenty or thirty years that we pay attention to the taste.
If Shanxi eats rice as much as the south, there is no food in the whole north.
Why is Shanxi cuisine not famous? There are the following points. Please leave a message to correct me if it is not in place!
① Fragmentation: Because we Shanxi people have many tastes, many people ask, don't Shanxi people all like sour food? That is, old vinegar. Actually, it's not. Vinegar is just a condiment, and it can't be eaten as a meal. Besides, it's not that Shanxi people are all jealous. My family is just the same. I like sour food, and my wife is determined not to let it go.
Say we don't like spicy food? No, at least half of the people in Shanxi love spicy food. They live in the cold north, so it's not unusual to eat spicy food. In short, there are many people in Shanxi who eat any flavor. It's hard to say which system tastes. Shanghainese generally love sweet food, so it becomes a system. Sichuanese love spicy food and call it a system. Cantonese cuisine is generally weak and self-contained.
② The special geographical location has something to do with it.
Everyone knows that our map of Shanxi is long in the north and short in the east and west, and it is divided into three regions: Jinnan, Jinzhong and Jinbei. These three regions have their own cultures and dialects. When Jinbei came to Jinzhong to speak dialects, Jinzhong people couldn't understand it. When Jinnan people came to Taiyuan to speak dialects, Taiyuan people didn't understand it, let alone Jinnan people came to Jinbei! I'm from Jinnan, Shanxi. I don't know about Jinnan. Anyway, the dialects of neighboring villages in Jinnan are different, not to mention the big aspects!
③ The number of specialty dishes and snacks in each district has its own system in the province.
Jinnan: Yuncheng Dapang shabu-shabu, Quwo Jiaoliqiao noodles, Jishan Zhaidian shortcake, Yongji beef jiaozi,
Jinzhong: Taiyuan Noodle House, the four major pasta dishes in the province are all from Taiyuan.
Jinbei: Youmian Village, Roast Duck.
④ Less dishes and more pasta.
Everyone knows that as a Shanxi person, if he doesn't eat a meal a day, he feels like he didn't eat, and he doesn't even sleep steadily! The so-called world pasta looks at China, and China pasta is in Shanxi! Oily meat is the only recognized dish in Shanxi, and it is not a cuisine because there are fewer dishes and more pasta!
Having said so much, I believe everyone has the answer, and please forgive me if there is something that is not in place! ! !
Shanxi cuisine is not a cuisine. First, it is because of the dry climate, less delicacies, less production and less natural dishes. Second, Shanxi people are homesick. Except for a few Shanxi businessmen, the main crowd is less mobile, so it is naturally difficult to take Shanxi cuisine out. Third, in the farming era, Shanxi people were thrifty and not extravagant, so they lacked the richness of Qinhuai and the land of abundance. Shanxi's famous dishes are oily meat, braised dishes,