Shanxi is a place with a long history and is known as the cradle of Chinese civilization. The food culture here is also very exciting. Shanxi sliced ??noodles are very famous. The editor wants to introduce to you Datong, Shanxi If there are any whole grain snacks, come and take a look.

Yellow cake

Yellow cake is steamed from yellow rice noodles (millet noodles). It is golden in color and close in texture to sticky cakes commonly seen in the south, but its taste is quite different. The yellow cake has a brief sticky texture in the mouth, with the fragrance of yellow rice noodles, and then becomes dry and difficult to swallow. Therefore, when the local people eat the yellow cake, they often need to dip it in soup. This taste is not pleasant, and you need to be mentally prepared to eat it for the first time.

Yellow Rice Fried Cake

Yellow Rice Fried Cake, as the name suggests, is a fried cake made of yellow rice flour and filled with red bean filling (common). The taste of yellow rice fried cake is not much different from that of ordinary white flour fried cake. The surface is crispy and there is a sticky inner layer. However, it is firmer and chewier than white flour fried cake, and it also has yellow rice noodles. The unique aroma is even sweeter when paired with bean paste.

Kuan Lei

Kuan Lei, a Datong specialty breakfast, grate the cooked potatoes into shreds and mix them with oatmeal noodles. Steam them in a steamer and then add oil, onions, garlic, etc. It is fried and the final product is in the form of granules of different sizes. At the first taste, the taste of powdery residue is mixed with the soft texture, and the aroma of grains is rich. When eating kueh, it is often necessary to pair it with sour and juicy side dishes and cold dishes. On the one hand, it can reconcile the overly heavy eating texture of kueh. On the other hand, it can also effectively change the shortcomings of kueh that have a single taste and a dry texture that is difficult to swallow.

Thick porridge

Thick porridge is another popular breakfast staple in Datong, but the name is actually quite misleading. Thick porridge: Thick porridge actually doesn't look like porridge at all. Instead, the millet is boiled until the water completely evaporates and turns into a dough before being served. Similar to Kuai Lei, thick porridge often needs to be paired with some juicy and refreshing side dishes, so that you can fully enjoy the sweetness and glutinous texture of the grains.

Fried cakes

Fried cakes seem to be found all over northern China, but Datong fried cakes are unique. Datong fried cakes tend to be larger in size and can basically cover the entire plate. Don’t be intimidated by their appearance. In fact, they are hollow. You will understand after taking a bite. This thin and hollow structure allows the pancakes to quickly absorb water and soften when soaked in soup. Therefore, locals generally eat pancakes with haggis soup or other soup-based foods to enjoy the soft feeling filled with soup. In Datong, fried cakes are a staple food that can compete with steamed buns, and its status is evident.

Hemp leaves

Hemp leaves are a kind of fried noodles unique to Datong and are often served in breakfast dishes. Due to its unique shape, the hemp leaf is very recognizable. If you see a four-headed, four-leaf clover-like fried food on a stall selling oil, that is it. Because it is smeared with syrup during production, compared to fried dough sticks and pancakes, the eucalyptus leaf itself has a self-sufficient taste. It is soft, strong, oily and sweet. Even if it does not need to be paired with other foods, it can still satisfy the cravings of the mouth and tongue. .

Glass dumplings

Glass dumplings, also called crystal dumplings, are a famous snack in Datong. They are named after the translucent color of the dumpling skin. In fact, there is not much mystery about this translucent skin. It is made by adding potato starch when kneading the dough. By adjusting the ratio of potato starch to flour, the transparency can also be controlled. Even if you see a dumpling that is truly as transparent as glass, you don’t need to. Be surprised. After adding potato starch, the toughness and softness of the dumpling wrappers are significantly increased, which is significantly different in taste from ordinary pure flour dumpling wrappers. Coupled with fillings made of potato dices and meat dices, It’s a basket of glass dumplings full of Shanxi flavor.