The main gourmet snacks are Pingyao beef, Caojia smoked elbow, called chicken, bowl of tortoiseshell, sauce plum meat, Pingyao chowder, bunpi noodle, grip yo-yo, oil cake, boiled lumps, paste collapse, pick tip, knife-shaved noodles, scissors noodle, rub fish, stone cake, dipped in the tip, dip piece of the then, soybean noodle pursed tip, cat's ear, corn cake, and and and rice, cut lumps, corn nest head, dial rotten son, cold cake, oil pork, vegetable rice, oil tea, corn yellow fried, dates, pulling noodles, distillation oh tad, dry noodle cake, yellow cabbage fire roast, oat noodle oat, and so on. Oil tea, yellow corn fried, wine dates, pulled noodles, distilled oh, dry noodle cakes, yellow cabbage, oat extracts, fried bread, red noodle paste, rub oh, tofu brain, and so on.

Pingyao Beef has a unique production process, with a reddish color and a delicious fragrance, and is "fat but not greasy, lean but not faggot". It is served in almost every restaurant in Pingyao, and there are many brands of it, including "Guanyun", "Buxing", "Huanchun", etc., all of which are of the highest quality. The most famous Shanxi cuisine - Pingyao Beef - is mentioned in the world-famous song "Good View of Shanxi". Pingyao Beef is tasty, nutritious, fat but not greasy, lean but not firewood, and is suitable for both young and old.

2. Pingyao Bowls of Hot Potato are a popular snack in Sanjin. In the Guangxu period of the Qing Dynasty, Dong Xuan, a famous chef from Pingyao's South Fortress, summarized the experience of his predecessors and created the Pingyao Bowl of Hot Potatoes, which is excellent in taste, aroma and flavor. In 1900, the Empress Dowager Cixi passed through Pingyao on her way from Beijing to Xi'an and ate Dong Xuan's hot pot cake, which she praised and rewarded. Pingyao's unique method of making the cake is to mix wheat flour or buckwheat flour into a paste with warm water, add oil, salt, scallions and other condiments, mix well from thick to thin, put it into a small dish, steam it in a cage, and then let it cool. It is light yellow in color, not stained with each other, and can be folded and rolled without stopping. It can be served cold or stir-fried. When cold, the cake is cut into strips and placed on a plate, then mixed with vinegar, garlic paste, sesame paste, sesame oil, chili pepper, and dashi water; when hot, it is stir-fried in cooked lard or sesame oil, then stir-fried with green onion and garlic, and then added to shredded yam and egg or bean sprouts, and cooked with soy sauce, vinegar, and dashi water. The dish has been enjoyed for more than a hundred years and is very popular among the public. It can be found at temple fairs and fairs in both urban and rural areas.

3. Bubble oil cake is very famous in Pingyao, filled with date paste and bean paste, deep-fried in oil, golden in color, burnt on the outside and tender on the inside, soft and sweet. It is a must for girls with a sweet tooth in the ancient city! Mid-range restaurant a plate of oil cake ten or so sold to 18, a restaurant on Mingqing Street sold to 28, the portion is not as much as the mid-range restaurant, if you want to eat, but also on the quality of hygiene and sanitation considerations, the mid-range restaurant of this price can be accepted.

4. Avena oat (quebracho kǎolǎo) process is delicate, beautifully shaped with a perfect combination of taste and strength, the making process is very strict, oat noodles to boiling water, using a rolling pin to stir into dough, it must be kneaded while it is still hot fine. Next, the small oat dough is kneaded and rolled in the palm of the hand, and then wrapped around the fingers, resulting in a roll of oat extracts. A tongue-shaped sheet about 10 centimeters long and 5 centimeters wide rolled out in a cylinder is its size. Then it is steamed like steamed buns, and when it is cooked, it is fragrant, and when it is eaten with brine (Pingyao people call it "dipping water"), it makes people smell and salivate, and their appetites open up, and they eat it with an unusual aroma and a long aftertaste. There are two ways to eat quebracho, one is to eat quebracho dipped in marinade, marinade is usually meat sauce, there is also meat, potatoes, eggplant fried together in the thickening. The other is to cut it up and fry it with vegetables. If you come to Pingyao, this must be one of the delicacies you can't miss!

5. The oil meat is one of the famous Shanxi dishes, but also one of the local dishes in Pingyao, using selected lean meat after sizing, pulling the oil, with natural black fungus, garlic table, green onions fried. Shanxi people are good at eating vinegar, and the use of vinegar in cooking is very delicate. This dish finished golden color bright, taste salty smell of vinegar, the texture of the soft outside and tender inside, is a rare delicacy.

6. In Pingyao, there is a difference between a slice and a pimple. Cutting pimples is usually smaller, and pulling pieces are bigger. The production of cut pimples is also divided into three categories: one, that is, home eating cut pimples, some are first rolled into chopsticks thick and thin pieces, and then cut by hand, cut the technique there are two kinds of, one is to use the fingertips of the lower pressure; the other is to use the fingertips of the top of the pick. Cut the most beautiful is the size of the fingertips, uniform thickness, uniform size, with a finger pressure is like a small ear, not only look good, but also delicious, very can increase the human appetite. Second, it is hand-torn cut pimples. Save the rolling process, directly with the fingers tear cut pimples. This technical requirements of some more, the general novice is not good to do, require finger kung fu hard, in order to cut a very well-proportioned, generally cut the pimple side of the surface of the circle to tear thin. Third, is to roll the noodle thinner, tear larger cut pimples, this is called in some places to pull the piece. Cut pimples most people like to eat, just to eat more people, hand cut more tired, not as fast as cut distillation. But cut pimples are more dipped and harmonized, heavy taste people especially like to eat, summer time water boiled on the beans or zucchini, winter water boiled on the carrots, tuned fried tomato sauce, poured a spoonful of stir-fried meat, and then on a scallion or garlic cloves, with Pingyao's vernacular: "beauty to eat damage!" Isn't your mouth watering at the sight of this?

7. Knife-shaved noodles are named after the knife, and are known as "flying knife-shaved noodles" because of the skill of the knife and the skill of cutting, and the skill of the chef who cuts out the noodles is "a drop in the soup pot, a floating in the air, a just out of the knife, and the root of the fish jumps". Knife-shaved noodles in the thick side of thin, sharp edges, shaped 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, with paste, dipped in vinegar to eat with, very flavorful, popular in the north. There is a saying that the world's pasta is in China, China's pasta is in Shanxi, and Shanxi's pasta is in Pingyao.

8. Cat's ear is a traditional Pingyao noodle dish, so named because it resembles a cat's ear. Cat's ears are easy to make, easy to eat, and easy to use with a variety of flours and toppings, which is why they are so popular with the people of Pingyao. The method of making cat's ear is very simple: pour the dough into a basin, add water and mix it up (water temperature: hot in winter and cool in summer), beat the spikes and form a dough, and knead it well. After a little molten dough on the case, again kneaded, rolled into about 2 minutes thick sheet, sprinkled with the top pouncing, with a knife into a 1-inch wide strip. Then the left hand holding the sheet, the head end of the sheet facing up, the right hand index finger and thumb pull down the finger belly size of the dough, the reverse direction of the twist (i.e., the index finger twisted downward, the thumb upward rubbing, generally even with the pull with the rub, and at the same time operation), so that the face becomes a cat-ear-shaped (concave belly shape), so that it is from the upper end of the hand (i.e., the face of the front end of the face) jumped into the pot of boiling water, boiled and fished out that is complete.

9. Wawa is another Pingyao noodle dish and a classic early dinner for the people of Pingyao. He is pronounced as, meaning stirring and mixing, and rice, meaning vegetables, noodles, rice and soup. Together, Wo and rice means a noodle dish made by mixing vegetables, noodles, rice and soup together. Legend has it that this kind of rice originated in Jin Wei, Hukui people into Shanxi, mainly living in the area of Wuxiang, they belong to the nomadic people, came here to settle down, not used to eating coarse grains in Shanxi, but also do not know how to do it, so they will be food and vegetables together into the pot, cooked and eaten. People called this rice for Hu Hu rice, because in the local Hu and and sound similar, the days are long, it evolved into and and rice. Wo and rice is thin rice category, its method is actually very simple. The specific method is to first cook in the water on the appropriate amount of millet, soybeans, pumpkin, potatoes, sweet potatoes, carrots, white radish, yam beans, etc., to be boiled into a porridge-like basic cooked, down into the noodles mixed with soybean noodles, and then add some cabbage, bok choy, leeks, green onions, coriander, ground ginger, salt and so on, and and the rice was made. To put it bluntly, and and rice is in the same pot, rice, noodles, vegetables, all kinds of unique flavor, red, white, green colorful, unique. Not only taste delicious, young and old, and protein, vitamins and the human body needs a variety of levy elements are higher than other foods, is to enhance physical fitness, reduce disease, improve health one of the best food.

10. Black wrist is a must-have for Pingyao people on New Year's Eve, which includes burnt meat, crispy meat, meatballs, burnt sandwich crisps, sauced plum meat, elbows, etc. The famous black wrist is also a must-have for Pingyao people on New Year's Eve.

Famous scenic spots: 1. Pingyao County Yamen 2. Rishengchang Ticket 3. Temple of Literature 4. Qingxu Guan 5. Pingyao City Walls 6. Urn 7. Qiao Lou 8. Jiao Lou 9. Pointing Generals' Terrace 10. Horse Face Ancient City of Pingyao: The Ancient City of Pingyao is situated in Pingyao County, central Shanxi Province, and was built during the period of King Xuan of the Western Zhou Dynasty (827 B.C. to 782 B.C.). Pingyao is known as one of the "four best-preserved ancient cities" and is one of only two ancient cities in China to have been successfully declared a World Heritage Site with an entire ancient city. Pingyao Ancient City is an outstanding example of a Han Chinese city in the Ming and Qing dynasties, presenting an extraordinary picture of the cultural, social, economic and religious development of the Han Chinese people in the course of Chinese history. Pingyao, formerly known as Gutao, was built in the early years of the Ming Dynasty as a defense against the southern disturbance of foreigners, and in the third year of the Hongwu era (1370 A.D.), it was rebuilt and expanded on the basis of the old wall, and comprehensively wrapped in bricks. Later Jingtai, Zhengde, Jiajing, Longqing and Wanli dynasties have carried out ten times of repair and repair, update the city building, additional enemy platform. In the 43rd year of the Kangxi period (1703 AD), when the emperor passed through Pingyao on his western tour, four large towers were built to make the city even more spectacular. With a total circumference of 6,163 meters and a height of about 12 meters, the Pingyao City Wall separates Pingyao County, which covers an area of about 2.25 square kilometers, into two worlds of very different styles. Inside the wall, the streets, stores and market buildings retain their Ming and Qing Dynasty forms, while outside the wall is called the New City. In 2009, Pingyao Ancient City was recognized by the World Records Association as the most complete ancient county town in China, and on July 13, 2015, Pingyao Ancient City became a national 5A-level tourist attraction.