1, Wutaishan Eight Bowls
Eight bowls of vegetables are selected from the platform tops with an altitude of more than 3,000 meters, which are rich in Taiwan mushrooms and Taiwan ginseng, and the cows, sheep, pheasants and rabbits raised in the five platforms of Wutai Mountain. Pollution-free bracken, sowthistle and daylily in the deep forest; Oatmeal powder, corn, yellow rice and potatoes planted by local farmers are used as raw materials, which are carefully cooked by local famous chefs and are delicious and attractive. She extracts the essence of local red and white wedding banquets and abandons the "fat" and "tender" of traditional diet; Advocate a new concept of "safe, green and healthy" modern diet.
Eight bowls follow the traditional local forms of birthday and wedding banquets, which are divided into peasant-style vegetarian banquets and Buddhist vegetarian banquets. It can be divided into "five helmets and four dishes" and "eight six six" banquets. All dishes are served in hand-made coarse porcelain bowls (plates), which can be served in eight bowls or in separate seats. In addition, it is auspicious and homophonic with "Originating Lu Lu badminton Road", and is suitable for family and friends gatherings, business receptions, big family birthday banquets, children's full moons, adult wedding banquets, etc.
2. You're embarrassed.
Youmian is a kind of pasta snack in the alpine region of Shanxi. The typical practice in Xinzhou is to mix the oat flour with twice the boiling water or cold water, push one on the smooth surface with the palm of your hand, and roll one with your index finger to make it into a tube. When finished, stand in the cage one by one. When steaming, it smells fragrant, and when eating it, it is mixed with mutton or mushroom soup, which makes people drool, makes people have an appetite, tastes delicious and has endless aftertaste.
3. Sorghum noodle fish
Cold noodle fish is a daily food made of coarse grains in Xinzhou area. It is made of ordinary sorghum through elutriation, bleaching, drying, grinding, boiling water rubbing and manual rubbing. It is an artistic enjoyment to watch peasant women rubbing fish in Xinzhou. Put five pieces of dough bumps as big as garlic cloves at both ends of the dough box, and then press them with both hands and palms, from far to near, and gradually get closer. The ten fish in the table grow from short to long and merge into one. Rubbing fish is generally the thickness of sorghum rice, put together, the length is consistent, and the thickness is uniform. After the sorghum noodle fish is steamed, it is served with mutton or tomato soup, which is refreshing and delicious and has a unique flavor.
4. Chongqing Faces of Wutai Mountain
Chongqing facet is one of the four characteristics of Chongqing; It belongs to the category of Chongqing noodles. It is a traditional snack originated in Chongqing and belongs to Chongqing cuisine. Chongqing noodles are the simplest Chongqing noodles.
Chongqing Xiao noodles refer to spicy vegetarian noodles, which are divided into soup noodles and dried noodles, and are spicy. Chongqing noodles also include Chongqing noodles and minced meat noodles, such as beef, pork intestines, peas, miscellaneous sauce noodles and Rongchang bedding noodles. There are many kinds of noodles in Chongqing. In the noodle restaurant, you can ask the store to make personal customized tastes, such as' dry mix' (mixed noodles),' yellow' (slightly hard),' green' (multi-dish),' spicy' (multi-pepper) and so on.
Sasa is the soul of Xiaomi. A bowl of noodles is seasoned with spices. Mix the seasoning first, then add the cooked noodles. The spicy taste is mild and not irritating, the noodles are strong and smooth, and the soup is fragrant and full of flavor.
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