Originated in the late Sui and early Tang Dynasties. It is said that Li Shimin and his son used this pasta to reward three armies that started fighting in Taiyuan. Reward? Evolved. So Taiyuan's noodles are real? Grandma? Yes, the most authentic and authentic. With delicious vinegar and tomatoes, think about the taste, and the saliva will flow out.
2, egg mash soup
Liu Kun, the secretariat of Bingzhou in the Jin Dynasty, became brothers with Wang Lu, who drank rice wine (that is, fermented glutinous rice wine), and there was a story of later recovering Jinyang. Taiyuan is still circulating today? Haizibian old stove king, wine is not as strong as the old stove? . Therefore, although there are egg tarts all over the country, Tang Xin thinks that the egg tarts in Taiyuan are unique, because the pure egg tarts in Taiyuan are made of Jinci Jiangmi, so it is absolutely no exaggeration to say that they are the signature food in Taiyuan!
3, buckwheat noodles enema
It is said that it originated in the Western Jin War and became? Official flavor? . The seemingly unpretentious enema has such a long history? What an amazing bird! It is not expensive to eat, and it can also lose weight and lower blood sugar. No wonder it is spread all over the streets of Taiyuan and has become one of the favorite snacks of Taiyuan people. When shopping in Bian Xiao, you must come to a bowl, dip it in sesame sauce with marinade, and then mix it with pepper. It tastes really good!
The flower is a small plum
The slightly beautiful flowers originated in the early yuan dynasty, and we Taiyuan people called them? Less beautiful? The field is called. Steamed dumplings? 、? Shomi？ . Flowers are beautiful in appearance, soft and smooth in taste, and oily and salty when eaten in one bite. No wonder some people say that they have never tasted the flowers in Taiyuan, but they have never been to Shanxi.
5. Mutton chop
According to legend, the miscellaneous cutting of sheep began in the Yuan Dynasty, and the name of miscellaneous cutting was given by Kublai Khan's mother. Like the soul, haggard is our great love in Taiyuan in winter. When the weather is cold, Bian Xiao gets up in the morning and goes straight to the chop suey shop, where he has a bowl of hot chop suey and purring pork noodle soup. He eats a little sweat. It feels really great!
6. Mind
This is our favorite breakfast choice in old Taiyuan in winter! It was invented by Fu Shan, a famous scholar and physician in the late Ming and early Qing Dynasties. Bazhen soup? , is a famous medicinal food. Bian Xiao likes warm hearts best, and uses shells and pickled leeks as primer. When a bowl comes down, the whole body is hot, and it is not afraid of cold weather! I feel that it is called a mighty!
7. recognize Yili steamed dumplings
Although these famous people are the youngest, their popularity is not lost to the old-timers! After eating so many steamed dumplings, the sugar heart thinks that the steamed dumplings with good taste are thin in skin, fresh in meat, fragrant in stuffing and long in taste. Mixed with our Shanxi mature vinegar, the taste instantly improved several grades, and it was absolutely delicious at home.
8.pea cake
Pea cake is sweet and delicious, cool and refreshing. Introduced to Beijing in the early Qing Dynasty, it was renamed pea yellow, which was once in the breakfast of Emperor Qianlong. Pea yellow? Yipin, improved by Empress Dowager Cixi, became a famous point in the Qing court. I like to listen to such music in my spare time. It tastes smooth and sweet, sweeter than first love! After all, who can't love the food that even the emperor's officials, the queen mother and the old queen all like?