Shanxi people like to be jealous. They use a lot of vinegar. The water in Shanxi is highly alkaline. In addition, they use miscellaneous grains such as oats, sorghum, corn, potatoes and other high-heat, digestible foods. Vinegar helps digestion. Shanxi people are called "Lao Xi".

"Shanxi people cannot do without vinegar whether they make noodles, steamed buns, dumplings, pies, or stir-fries (most of them).

Otherwise, the cooked rice will not be fragrant.

Some residents in mountainous areas have the habit of using sour soup instead of sauerkraut. In the past, people in Shanxi mountainous areas were poor and could not afford vinegar, so they could only cook with sour soup.

When people in Shanxi make vinegar, the vinegar pot and salt are never left on the table.

Shanxi people like to eat pickles, and most of them pickle them themselves. They can pickle radish, beans, Chinese cabbage, etc. Everyone in Shanxi likes pickles. They taste sour or salty and have a crispy texture. Shanxi people pickle pickles.

Use coarse salt, it is said that it tastes delicious when marinated in coarse salt.

Extended information Shanxi specialty food: 1. Scissor noodles, a traditional pasta snack in Shanxi Province.

It is named after the scissors used as noodle making tools, and because the noodles cut out are fish-shaped, it is also called fish roe cutting. Its preparation method originated in the late Sui Dynasty.

2. Foreskin noodles are also called sandwich noodles.

According to legend, there was a mother-in-law in ancient Jinzhong who often gave her daughter-in-law some troublesome "problems" in housework.

One day, she asked her daughter-in-law to roll noodles out of white flour and bean flour. The condition was that the two kinds of noodles should not be mixed evenly in advance, but should feel even when eating.

The smart daughter-in-law was not stumped by her mother-in-law's question and made foreskin noodles composed of two kinds of flour.