The dishes are crispy, fragrant, tender, heavy in oil and heavy in taste. Shanxi pasta is the most famous, with many varieties, unique eating methods and different styles. The finished products are all smooth and refreshing, with a long aftertaste. Shanxi pasta can be a feast, and it is not the same from beginning to end.

Shanxi people use a considerable amount of some spicy onions, ginger and garlic, which people like to eat very much. This is an essential seasoning for cooking and stewing, and people in southern Shanxi like to eat Chili.

Shanxi people like to eat pepper oil, cold dishes, stir-fry and stuffing, all of which are prepared with pepper oil. The pepper and Dahongpao in Wutai Mountain, Shanxi Province are of good quality.

Shanxi people eat beef mainly in sauce beef and stewed beef, which requires that the meat should not be greasy and thin. ?

Extended information

Special cuisine in Shanxi:

1. Daoxiao Noodles

Daoxiao Noodles is a traditional pasta in Shanxi and one of the top ten noodles in China. It lumps flour, holds the dough in its left hand and holds an arc knife in its right hand, cuts the noodles into a boiling pot one by one, cooks them, takes them out, and adds various flavors of SAO Zi and seasonings to eat them. It is most famous in Datong, Shanxi, Daoxiao Noodles. Daoxiao Noodles is famous at home and abroad for its unique flavor.

Daoxiao Noodles was named after cutting with a knife. The leaves cut with a knife are thick in the middle and thin in the edge. Sharp edges, shaped like willow leaves; The entrance is soft but not sticky, and the more you chew, the more fragrant it is, which is very popular among pasta lovers. It is very famous in China and is one of the most representative business cards of Shanxi cuisine.

2. Oily meat

Oily meat is the most famous traditional dish in Shanxi Province, which is called "Three Jin Yi Wei". There are many opinions about its origin and different practices in different places. The more famous ones are Datong, Taiyuan, Yangquan and Jincheng. Featuring plenty of soup, it is a must to eat with rice that has just come out of the pot.

Oily meat originated in the Ming Dynasty, and was originally a famous dish given to the government in Pingding Guzhou, Yangquan, Shanxi Province. Later, it spread to the people in Taiyuan and then gradually spread to other parts of Shanxi. Requirements for this dish: golden and bright in color, salty and fresh in taste with vinegar, soft in texture, transparent in juice, not thin or thick, slightly oily, very delicious.

3. Pingyao beef

Pingyao beef is one of the quintessences of China food culture, which is profound and has a long history. The traditional production technology is unique, from the operation procedures and methods of slaughtering raw cattle, cutting raw meat, pickling and boiling, to the use of salt, water and even the solar terms and seasons of processing. The beef produced is ruddy in color, fresh and tender in meat, fat but not greasy, thin but not firewood, mellow and delicious, rich in nutrition, and has the effect of supporting the stomach and strengthening the spleen.

The craftsmanship of beef processing in Pingyao has completely inherited the tradition of "time-honored brand". No pigment is added, its color is rosy, no seasoning is needed, and it is fragrant and delicious. In the processing procedure, from the screening of a cow to the meat, it is all ancient methods, and it tastes beautiful. It is a delicious food on the land of Sanjin, and it is very delicious.

Baidu encyclopedia-Shanxi special snacks