Taiyuan "Li Jianyi" steamed dumplings, Pingyao beef, Taikoo cake, Wenxi boiled cake, Ruicheng hemp slices, Taiyuan mutton offal soup, enema, Gaoping roasted tofu, Jiexiu brewed sugar, Xinzhou tile cake and Pingyang bubble cake are all unique and are the best among famous foods. Shanxi pasta, Daoxiao Noodles, Lamian Noodles, Daoxiao Noodles, rolling noodles, picking tips, cat ears, Helao and other pasta, all have Shanxi characteristics.
Bao wan de tuo
Baode County is rich in buckwheat. The buckwheat bowl is crystal clear, white and slightly blue, delicate in texture, soft, smooth, tender, fragrant and delicious, and unique in flavor. It is the top grade of Xinzhou regional snacks.
The making method of the bowl holder: mix buckwheat flour with salt water to make flour spikes, then add water to make paste, put it in a bowl, steam it over high fire until it is half cooked, stir it once to prevent precipitation, and cool it after cooking. Buckwheat bowls should be cold before stewing, or poured with vegetarian soup or mixed with meat sauce. It is not only a delicious food to entertain guests, but also has the functions of dredging stomach, clearing dryness and clearing heat and relaxing bowels. Outsiders come here with a smell. There are many franchise stores in Baode County, and there are also high booths in other places, which are deeply appreciated by diners.
Shenchi dough twists
Shenchi bean curd, one of the famous foods in Wutai Mountain area, has a long-standing reputation in the food industry and enjoys a good reputation in the north. Its ingredients are three parts of fermented fertilizer, two parts of half water, half oil and a little sugar and alkali. Use gourd oil when frying, it should be clear and clear, and it is advisable not to bubble or smoke. Shenchi Twist looks delicious, smells fragrant, tastes crisp but not hard, crisp but not scattered, sweet and chewy, with endless aftertaste.
Fan Shi Baping
Scar cake, named after the cake is covered with scars, is also called seed cake, which was made in the Ming Dynasty. Its ingredients are white flour, oil, sugar, eggs and soda. When making, roll the dough into pancakes with a diameter of about half a foot and bake them in an iron pan. Spread a layer of sand in the iron pot and bake a layer of cake. The cooked round cakes are golden yellow, and the dough is evenly covered with round pits, which looks like scars. They are sweet and crisp, and are famous for their unique cakes.
Yuan ping Guo kui
Yuan Ping Guo Kui was named after winning the first place in local cooking in history. It is shaped like a block, about three inches long and many inches wide, and its edges are round. Those without stuffing are called hollow pot heads, and those with stuffing have another name. Most of them are sweet-filled Guo Kui, and the best one is Mei Guo Cheng Guo Kui. Guo Kui's cake noodles are orange, fragrant, sweet, crisp and crisp. In addition, the stuffing is different and has its own flavor, which makes people eat it for a long time. Pingyuan guokui is in short supply. In addition to selling well in this province, it also goes directly to Beijing and Tianjin, to Inner Mongolia in the north and to Sichuan in the south.
Hequ sour porridge
According to legend, the origin of Hequ sour porridge is purely accidental. The Li Zicheng Rebels passed by here, and the local people were very happy. Every household soaks rice to prepare meals for army soldiers. However, due to the change of the situation, the army temporarily changed its route and made a detour, but the people soaked too much rice and they could not finish the work at the moment. After a long time, it turned sour and people didn't want to throw it away, so they cooked porridge with sour rice. Unexpectedly, people found that porridge cooked with sour rice did not affect its edible value. Later, people deliberately cooked porridge with sour rice, and gradually found that this kind of sour porridge can stimulate appetite, strengthen spleen, protect skin and beautify, which is very wonderful. No wonder women in this area have fair and delicate skin even without cosmetics.
Stewed pork with black meat
Take red cooked pork from pigs, and add potatoes, vermicelli, tofu and seasoning. Stew in a pressure cooker for a long time until the meat and potatoes are cooked, which is suitable for all ages.
Daixian hemp tablets
Daixian hemp chips enjoyed a high reputation in the Qing Dynasty, and there was a noodle restaurant specializing in this industry, and the business was booming. Its slices are two inches long and half an inch wide, with light yellow color, as thin as leaves, crisp and delicious, and are well-known both inside and outside the province. Snacks with three slices and five leaves in leisure time are delicious and intriguing. The selection of hemp chips is strict, and the best flour, peeled sesame seeds, pure sesame oil or gourd oil, good honey and sugar should be used. Its method is to mix flour with sugar, oil, honey water, rolled skin, coated honey and sesame seeds, and then bake them in a pot. Fine production, so it is a good product.
Dingxiang steamed meat
Pork and potatoes are cooked and chopped, then mixed with flour and seasonings and steamed in a bowl. When eating, heat and cut into pieces, which is delicious.
Xinzhou wasu
Ceramic tile crisp is shaped like a ceramic tile. It is about ten centimeters long, four centimeters wide and five millimeters thick. Golden inside and outside, with obvious patterns, and the words "Xinzhou tile crisp" are written on the back. About 52 yuan per kilogram goes to 58 yuan.
Ingredients: 56 kg of standard flour, fresh egg yolk 15 kg, 27 kg of edible oil, 82 kg of powdered sugar, and finished product 100 kg.
How to make it: first remove the egg white and leave the egg yolk. You can't bring egg white in the egg yolk, otherwise it will foam easily. After egg yolk is beaten, put it into a comprehensive container and stir it evenly with a water stick. Then pour all the sugar and nearly half of the cooking oil into a comprehensive container and continue stirring until the oil and sugar noodles are completely and evenly mixed. Pour the remaining half of the flour on the dough table, dig a pit in the middle of the dough, take two or three kilograms of egg yolk stirred in a container at a time, put it into the dough pit to synthesize dough with appropriate hardness, roll it out with a flour stick, cut it into flat crisp strips, and knock it into shapes in a special mold. The semi-finished products are fried in an oil pan, and can be taken out of the pan after being fried to golden brown. After the pot is taken out, press it into a tile shape with a stick while it is hot.
Shanxi Daoxiao Noodles, Cat Ears and Fish
Daoxiao Noodles has stunts in Shanxi. In China, apart from Shaanxi, only Beijing and xi 'an sell Daoxiao Noodles. Daoxiao Noodles should first knead the dough well, and it should be as solid as white stone. Sellers in Daoxiao Noodles have a base that can be cut while selling. The so-called peeling is to peel the radish with a sharp knife, cut the noodles into prismatic noodles with a thickness of four or five minutes and a length of two or three inches along the edge, and then make them into fried, stewed or cold dishes according to the requirements of the guests. This kind of dough is solid, so it is very chewy. It is fried with leeks, winter bamboo shoots and shredded pork, stewed with mushrooms and magnolia slices (dried bamboo shoots), and mixed with radish (a kind of radish with plenty of water and tender meat) and shredded chicken. Slippery, brittle and tough, both have their own advantages. Skilled pastry chefs often perform stunts. Friends invited famous local chefs to perform at the banquet. When they finished the table and served the noodles as usual, the noodle chef took out a good noodle base, put it on his head with a small round tray, and then cut the noodles with a sharp knife in each hand. He makes the tray on his head rotate completely with his blade through feeling and hand strength. We ate Japanese food "Teppanyaki" in San Francisco. When we saw the chef chopping vegetables and making various gestures in public, we were full of praise for it. If we compare it with this Daoxiao Noodles skill in Shanxi, it will be nine Niu Yi hairs, and we will all admit that Shanxi's skill is a miracle.
Cat ears and fish are the daily staple foods of Shanxi families, so it is difficult to have certain standards for the quality of cooking and seasoning. Generally speaking, cat ears are very similar to spaghetti in the shape of shells. It is said that this Italian product was made by Kyle Poirot. He learned to pinch cat ears from China, copied them when he went back, and then produced them by machine. The method of making cat ears is to knead dough into thumb strips, press them into small pieces as big as broad beans, then knead them with thumb and forefinger and roll them up like cat ears. Cook it in boiling water, scoop it up and add seasoning to stir fry. There is soup in the ear roll, which is saturated and delicious. The ingredients are what they want. Most people like to use shredded leeks and shrimp skins, which are very tasty. When they use dried shrimp, crab meat, mushrooms and ham, they can do whatever they want, and there is no end.
Making pimples with fish is basically the same as making pimples with southerners in China, but the work is more detailed. The noodles are mixed very thinly. Cook a pot of soup (both vegetarian and vegetarian dishes are acceptable). Shanxi people use bamboo chopsticks to mix the noodle paste down the bowl into long strips, and then drop them into boiling soup (southerners scoop them into irregular pieces with spoons, so they are called "pimples"), and use them to cook. Straight chopsticks drop batter at random at the edge of the round bowl, and always turn the noodles with two sharp ends and fat middle in the boiling soup, just like swimming fish, so they are called "poking fish". I once saw a chef control the flow of spaghetti with his hands instead of chopsticks. He threw the batter into the boiling soup like a piece of paper. When heated, it naturally curls on both sides and becomes a continuous hollow noodle, which is a stunt. It is said that there is no second person. China had some unique skills, but he refused to pass them on, which was really the evil result of the feudal social system.
There is nothing special about "Noodles Chuan" in Liu Yeer and Hangzhou, where noodles are rolled into thin slices, then cut into long and narrow rectangles like willow leaves, and then cooked in soup.
Eggplant with leek
Zhacai leek eggplant is also a famous dish in Datong area, which is deeply loved by the people and is a delicious dish in spring and summer.
The production method of suppress leek eggplant is also very simple. Firstly, clean the eggplant with clear water, remove the stems and sepals of the eggplant, and make 5-6 longitudinal cuts on the eggplant with a knife 1cm; Then put it in a cage and steam it until the hardness is moderate, put it evenly on a board, press it with another board, and put a heavy object on it to inhibit dehydration until it doesn't drip. Ingredients: garlic paste, chives, Jiang Mo and other seasonings. Stir well. The dehydrated eggplant is mixed with the prepared seasoning, packed in cans in layers, compacted and sealed, and can be eaten after 3 months. This pickle is fresh and tender in color, rich in fragrance, salty and delicious, and pleasant in fragrance.
Jiangxian spiced beef
Jiangxian spiced beef has a history of more than 50 years. It is a traditional dish of Huimin Hotel in Jiangxian County. It is carefully prepared by many families and has a unique flavor. Export to Taiyuan, Xi, Beijing, Shanghai and other places.
The processing procedure of spiced beef in Jiangxian county is to slaughter live cattle first, and then divide them according to their parts. After washing, add proper amount of salt and edible nitrate and put it in a large pot for pickling. Generally, it takes 3-7 days in summer and 1-3 months in winter, which mainly depends on the tenderness of the meat to make the raw beef fully tasty.
When processing, put the marinated beef into a soup pot, add seasoning in proportion, and cook for 8 hours on high fire.
The soup stock in this shop has a history of at least 20 years, so the beef processed is crimson inside and outside, which is characterized by: crimson meat color, oily but not greasy, thin but not firewood, crisp but not scattered, salty and palatable, fresh and mellow, and unique flavor.
Lingqiu smoked chicken
Lingqiu smoked chicken is a famous traditional flavor product in Lingqiu County with a history of more than 260 years.
According to legend, during the Yongzheng period of the Qing Dynasty (1730), an official went to Lingqiu County as an official, and was served by two brothers, Li Jincai and Li Youcai, chefs, who were best at making smoked chicken. Later, after the official retired in his later years and returned to his hometown, the Lee brothers stayed in the city and opened a restaurant to sell autocratic smoked chicken. Later, it was passed on to Li Yucheng. At the end of the Qing Dynasty, his son Li Yun inherited his father's traditional skills. While absorbing the experience of his predecessors, he also explored a unique production process, which improved his smoked chicken production skills. A variety of traditional Chinese medicines are added during cooking and processing, so this smoked chicken has the effects of invigorating spleen and stomach, tonifying deficiency and regulating qi, promoting digestion and invigorating spleen, nourishing heart and improving intelligence, and is deeply loved by the people.
To process Lingqiu smoked chicken, we must first choose fat live chicken. After slaughter, we should scald chicken feathers with 70℃ water, take out a small mouth in the buttocks, then wash them, put one wing in the mouth, then stick out from the knife edge, put the other wing behind the back, and turn the chicken head back to the chest. When cooking, the soup stock is boiled, and the raw chicken is layered into the hot pot according to the size; Then put the cardamom, cardamom, nutmeg, cinnamon, clove, Amomum villosum, dried tangerine peel, galangal, pepper, aniseed and fennel into a gauze bag according to a certain proportion, put them into a soup pot, and finally add a proper amount of seasonings such as soy sauce and white wine, boil them with low fire, and then stew them with low fire. Cooking time depends on the age and tenderness of the chicken.
Put the cooked chicken on a special iron bed, then put the red-hot carbon block in a fumigation pool, sprinkle old cypress sawdust on the red carbon block, and sprinkle coarse bran on the cypress sawdust at the same time. Put the iron house on the fumigation pool and cover it for 40 minutes.
Lingqiu smoked chicken should be eaten while it is hot, without oil and spices. When cutting food, the knife edge is very particular. First, cut it in half from the middle of the chicken, then cut the chest and hind legs into thin strips and chop the legs and wings into small pieces, which is very unique.
Taiyuan sauce elbow flower
Taiyuan sauce elbow flower is one of the famous historical products in Taiyuan. Sauced elbow flower was called "wrapped in flowers and dreamy meat" in ancient times, which existed as early as the Tang Dynasty. In Gu Tao's Qing Louis in the Song Dynasty, it was recorded: "Tang worshiped the order of the minister and held a barbecue ceremony, and the family had a diet list. Those who choose to be different will be briefly recorded ... wrapped in flowers and dreamy meat (rolling into town). . . . . . . At that time, it was eaten as a rare dish and state banquet, and it has a history of 1000 years. This product is a kind of elbow meat roll, which is wrapped by pressure, sliced and eaten cold after the marinade matures. Because of the wavy pattern on the cross section, it is called wrapped flower dream meat, commonly known as "sauce elbow flower"
Sauced elbow flower is the best one made by Fuji Liuweizhai Sauced Elbow Chicken and Duck Shop, which has a history of more than 50 years. Because of its strict material selection and fine processing, it has maintained its history and traditional craft and flavor, and its sauce elbow flower is unique. In 1982, it was rated as a high-quality product by the Ministry of Commerce.
Sauce elbow is beautiful in color, delicious, tender and rotten in skin, fat but not greasy, thin but not firewood, and long in flavor. It is one of the best products for people to reunite with their families and accompany their meals with wine.
There are various raw materials for making sauce elbow flowers, such as pork elbow, sea salt, broken salt rice, pepper, ginger, cinnamon, star anise and so on.
When making, the elbow is washed, boned, washed and soaked in cold water for 2-3 hours. After controlling the moisture, rub them repeatedly with salted rice and pepper. After curing for 65,438+0 days, the elbows were rolled into rod-shaped arms one by one, with the skin facing outward, and then tied repeatedly with fine hemp rope. Then boil the marinade soup stock, skim off the floating foam, put the elbow and seasoning bag into the marinade pot, simmer for 2 hours after boiling, take it out and let it cool. Skim the oil from the marinated soup, put the elbow pad into the pot behind the reeds and cook for 2 hours on low heat. This is the second-grade sauce marinade. Time is up, simmer 1 hour with low heat, then take it out and let it cool. Take the elbow out to dry for a while, remove the tied rope, and then brush the sauce on the elbow flower to make it hang on the surface of the elbow flower. When it cools, it turns brown. When eating, cross the knife at the top and cut into thin slices.
Shanxi sufu
Shanxi sufu is deep red on the surface and apricot yellow on the inside. It has the unique aroma of sufu and is rich in wine and ester, which is very popular among consumers. It is delicious, mellow, salty and delicious, neither sour nor bitter, neither hard nor broken, and delicate in texture, and it sells well in both urban and rural markets.
Sufu is a unique fermented bean food in China. It was first seen in Pengtuo Nighttalk in Ming Dynasty, and it is called "Sufu", that is, soy bean curd. According to Compendium of Materia Medica, "Fermented bean curd is also called fermented milk. If it is made of bean curd with distiller's grains or sauce, it is salty and pleasant." 1000 years, it has been handed down from generation to generation. Shanxi fermented bean curd evolved from salted dried bean curd. Although it is not elegant, it is one of the indispensable necessities in people's daily life. It can be used as both a side dish and a condiment.
head
Brain tonic is a special breakfast in Taiyuan, and it is soup-like food. In a bowl of soup paste, put three pieces of fat mutton, a lotus root and a long yam. The condiments in the soup are yellow wine, distiller's grains and astragalus. When tasting, you can feel the mixed fragrance of wine, medicine and mutton, which is delicious and delicious, and the more you eat, the more fragrant it is. Has the functions of nourishing and promoting blood circulation. During the Lunar New Year to beginning of spring every year, most halal hotels in Taiyuan have "brains" listed, but "Qinghe Garden" is the most famous.
Wen Yi Zhu Bing
It is a famous pastry food produced in wenxi county with a history of more than 300 years. The cooked cake is wrapped in sesame seeds and is round. After the sesame ball is broken, the chestnut cortex, which is deep outside and shallow inside, can be exposed, and bright crimson white cake stuffing can be pulled out, and filaments several centimeters long can be pulled out. Rich in nutrition, crisp sand without skin, sweet but not greasy, not bad after a long time, the more you chew, the more fragrant.
Gaoping roasted tofu
Roasted tofu is a unique traditional food in Gaoping, which has a history of more than 2000 years. According to legend, in the battle of Changping in 260 BC, Zhao was defeated by Tian Lei, the general of Qin, and 400,000 troops of Zhao were killed by Tian Lei. Tian Lei's cruelty aroused the hatred of later generations, so they compared tofu to "Tian Lei meat" and vented their anger by burning and boiling. Unexpectedly, people feel quite fresh and have a unique flavor after eating. So "burning tofu" was handed down in Gaoping. Nowadays, "burning tofu" is not only popular in Gaoping, but also often used to entertain guests. During the period of War of Resistance against Japanese Aggression, when Commander-in-Chief Zhu De and Deputy Commander Peng led the Eighth Route Army through Gaoping, the local people made "burning tofu" to express their condolences to the soldiers. After liberation, many parties and countries came to Gaoping to inspect the work, and they all tried Gaoping's "burning tofu".
Black Tao Ge with Chinese sauerkraut
Black sauerkraut, also called black sauerkraut by local people, is a famous local food in Jincheng. In the past, due to the shortage of local white flour, people rolled white bread sorghum flour into noodles to adjust their lives, but because Jincheng sauerkraut was well preserved, it was used as salt water with black stripes. Sprinkle coriander, sesame seeds, or pepper. The taste is sour and spicy, and the unique flavor of sorghum noodles is better than refined white rice noodles, which makes people love to eat more and more. Over time, it has become a popular local food in Jincheng.
Quwo preserved beef
Quwo preserved beef is a kind of halal food with unique flavor and style, and it is a famous historical product of Kuching Capital (now Quwo). According to legend, this breed was created by the horse history of Quwo Hui people, with a history of more than 300 years. Because it was put on the plate of the unicycle. Xiao Mu brand with the word "halal" is hung in front of the car with a red umbrella beside it, so the locals call it "halal preserved beef car". This traditional flavor is deeply loved by local people and foreign guests.
When making preserved beef, first soak fresh beef in clear water, then put it in a jar after washing, marinate the debt with edible nitrate and salt for about a week, then put it in a hot pot with meat and bones, and add appropriate amount of salt and star anise; After the meat is cooked, the bones are removed, then the meat is pressed into a whole piece, and then it can be put on the cart for sale. The knife used is a crescent knife, the meat is cut very thin, or eaten or served on the table, and the guests help themselves.
Eggplant in Dongpo, Taiyuan
Method:
(1) Peel the eggplant and cut it into pieces with a thickness of 4cm and a width of 6cm.
(2) Cut a big cross knife with a depth of 1/2 on the plane of the eggplant block, then put it into a 60% hot oil pan and fry it thoroughly. When it is golden, take it out and put a little oil in the pan; Add minced fat meat and stir-fry to change color, then add onion, ginger and winter bamboo shoots and stir-fry; Add salt, soy sauce, sugar, monosodium glutamate, adjust the taste, put the minced meat into a bowl to make a cross, put the fried eggplant pieces down with a knife face, put the cross minced meat into a square, and add a little chicken soup to drown the eggplant pieces.
(3) Steam in a cage for 30-35 minutes, buckle into a plate, thicken with water to collect juice, and sprinkle some bright oil on the eggplant pieces.
Features: salty and sweet, fresh and tender.
Yellow river carp
The Yellow River carp, especially those from Tianqiaoxia in Baode and Tang Jiahui in Hequ County, are the most famous. It is characterized by a large mouth, few scales, a red line on the spine, and delicious meat. Unique flavor, fishing peak in the Qingming period, known as the "talking fish." Yellow River carp, generally 1.5 kg, can weigh two or three kg. It is said that in ancient times, Tianqiao could get 1 10,000 Jin of fishing every year. Since the Ming Dynasty, the Yellow River carp has been listed as a tribute. In Qing dynasty, there was a saying that "aquatic products can be used as soil tribute and carp can cross the bridge in winter".
Taiwan Province mushroom
The mushroom produced at the top of Wutai Mountain was named "Taiwan Province Mushroom". Among the delicacies, it is as famous at home and abroad as the "Tricholoma" in Zhangjiakou Processing Factory. There are two kinds of mushrooms in Taiwan Province: Xinxiang and Yinpan. After the rain, in the humid and cool air, there are clusters of Taiwan Province mushrooms with umbrella-shaped lids. Mushroom meat is tender, with white beard, giving off a strong fragrance. Taiwan Province mushrooms turn from white to yellow after being dried in the sun. Because Taiwan Province mushrooms are obese, tender in lid and meat, oily and nutritious, they have a unique flavor whether they are cooked dry or fresh. The string soup at the banquet can relieve greasy meat and soothe the stomach. Vegetarian food can satisfy hunger, cure diseases and prolong life. It is an essential food for Buddhists in Wutai Mountain. The advantages of mushrooms in Taiwan Province, even the "three big mushrooms" in Northeast China, red mushrooms in Fujian and Pleurotus ferulae in Gobi Desert are hard to compare. The local people have a saying that "one family drinks its soup and ten families smell its fragrance".
Tongchuan pear
There are three main varieties of Tongchuan pears: Huanghua pear, Xiali pear and avocado. Origin: Tongchuan, Yuanping City, Shanxi Province. Huanghua pear and Xiahua pear have the advantages of thin skin, many stones, strong fragrance and Huang Liang color, with the content of 7- 13% and acid content of 0. 1- 1%. Avocado fruits are oblate, with an average of three or two, with beautiful appearance, yellow-green fruit surface, sometimes flushed to the sunny side, yellow after storage, sweet and slightly sour, with a slight fragrance. These three kinds of pears can be stored until next year, and the consumption is only 14- 15%. Therefore, it is called "golden melon", which was a tribute in ancient times.
Chop three knives
Chopping three knives, also known as oil bag, is golden in color, sweet and delicious, and is one of the main foods of Wutaishan people during the Spring Festival. It has a history of more than 300 years and is passed down from generation to generation every year. In the long feudal society, Wutai working people lived in poverty and lived on corn all the year round. In order to change this monotonous diet, five people created a food made of fine coarse grains. When frying, in order to make sesame oil penetrate into it, it is necessary to cut three knives on it, so it is called "cutting three knives". It is also called "oil bag" because it tastes oily and fragrant.
Yingzhou beef brisket
In Yingxian County outside Yanmenguan, there are not only the famous Yingzhou Wooden Pagoda at home and abroad, but also a traditional food called Niuyao, which is quite famous. Yingxian county once became the economic and military center of the north after the Tang and Five Dynasties. Liao and Jin Dynasties belonged to Xijing Road, and the economy was very prosperous. After several wars, it is desolate every year. But by the middle of the Qing Dynasty, the economy here had picked up again. At that time, Yingxian was the only place for Buddhists in northern provinces to make pilgrimage to Wutai Mountain, a Buddhist holy place. In the past, there were many tourists and businessmen. At first, there were several kinds of local foods, such as twist, yellow cake and flour cake, and the restaurant business was very light. At that time, there was a restaurant owner named Yu Yi in Yingxian County, and his business was sluggish. He was very worried. One day, while making bread, he was absent-minded and accidentally knocked over half a bowl of syrup on the dough table. He used his quick wits to mix white flour and syrup to make dough, but it can't be steamed or baked well. He tried to knead it into a small cake and fry it in the oil pan. When he took it out, it tasted sweet, and the more he chewed it, the more fragrant it was, and the color was very similar to that of cooked sirloin. So he tried to make it into the shape of a beef loin, fry it together and serve it to the guests, which was immediately praised by people. Since then, Yu Yi specializes in making this kind of food. His restaurant business is booming, and his skills have been passed down from generation to generation.
Yangzage
Miscellaneous cutting is a kind of local snacks in Shanxi. According to legend, Shanxi people began to eat miscellaneous cuts in the Yuan Dynasty, and one of them was given by Kublai Khan's mother. When Kublai Khan of Yuan Shizu entered the Central Plains from Sanjin and passed through Quwo County, his mother, Empress Zhuang Shenghuang, fell ill. Xu Guozhen, a famous doctor in Quwo, treated him and became Kublai Khan's mother's favorite doctor. Xu's mother, chef Han Shanshan, provides services for the Queen Mother Zhuang Sheng and her son. It's a pity that Han saw the Mongols eating mutton and threw it into the water. He picked it up, washed it, cooked it, and served it with onions and peppers. It's delicious. After the queen mother tasted it, she praised it and gave it the name "goat cheese". Since then, it has gradually spread and become a folk snack. Mutton chop is called differently and eaten differently in different areas of Shanxi. South, middle and north roads represented by Quwo, Taiyuan and Datong. South Road Miscellaneous Cut (Quwo) emphasizes water boiling, the original juice is the original soup, the color is milky white and the taste is mellow. The production method is roughly four steps of washing, boiling and cutting, and the process is fine; The middle road (Taiyuan) has a lot of miscellaneous materials, such as onion, ginger and coriander in the soup, and some vermicelli and tofu, which have a special flavor; North Road (Datong) has a rough way of eating miscellaneous cuts. Put the cauldron on the fire, stew the soup and ingredients in the cauldron, and put it with the food, which is informal.
Shumai
Steamed dumplings are a traditional food in the south of Shanxi, which looks like pomegranate, white and crystal clear, and the stuffing is thin and delicious. As early as three years in Qianlong, Wang of Beijing Li Village in Fushan County opened a Fushan steamed dumpling restaurant in Xianyukou, outside Qianmen, Beijing, to make fried triangles and various famous dishes. On New Year's Eve, Gan Long returned from a private visit to Tongzhou and went to Fushan Steamed Dumplings Restaurant to eat steamed dumplings. The steamed dumplings here are soft and fragrant, oily but not greasy, white and crystal clear, like emerald pomegranate. After a long meal, he was full of praise. After returning to the palace, he personally wrote "all in one place" and ordered someone to make a plaque and send it to Fushan Steamed Dumplings Hall. Since then, the steamed dumpling restaurant has become famous and its value has doubled.
Bean paste cake
Bean paste cake was produced in the late Qing Dynasty, and it was made of peas, gardenias and persimmon. According to legend, after the Taiping Army conquered Jiyuan, Henan Province, it recruited local young and middle-aged people to join the army, led his troops northward to capture Jincheng, Changzhi and other places, and continued to advance to Jinnan. When troops were stationed in Quwo, some Jiyuan citizens from disabled soldiers saw Quwo's richness and beauty and bustling streets, so they did not care about their hometown and stayed in Quwo to start a bean paste cake business to make a living. During the Republic of China, bean paste cake stalls were everywhere, becoming local snacks with unique flavor. They also made up a mantra: "Come to Quwo County, live in Dadongguan, copy a burden and earn some money with red bean paste." The operation of bean paste cake does not occupy the space, and there is no need to open a shop. Raw materials are easily available, and small profits are quick turnover.
Laojinzi dough twists
In the late Ming and early Qing Dynasties, there was a man named Chen in Yongning Village, Yongji County. He made his own twist and sold it, which is well known. People call his twist "Old Golden Twist". It turns out that Lao Jin's family is very rich. Because he values fame rather than profit, he has been selling dough twists for decades and selling his property to the poor. The root of the twist he made is big and even, crisp and delicious, and the price is cheap, so many people eat snacks. Every day, he peddles along the street with two big baskets. One day, I met two yamen businesses and wanted to buy all his twists. Lao Jin said, "I want to sell it to every household, and I can't let you have it all." The official got angry, kicked over his basket and broke the rope. Lao Jin called a group of people to eat all the twists. Seeing that everyone ate for free, the business official was very puzzled, so he reported it to the county magistrate. After hearing this, the county magistrate said, "This man values fame over profit. Don't worry about him." There is also a saying circulating in the local area: "The twist of old gold, the red and white drama of swallows, whoever eats it likes it." The production technology of Laojin Twist has been improved from generation to generation, and its quality has been continuously improved, which has become one of Yongji's unique delicacies.
Jishan dough twists
Jishan Twist is a traditional snack in Yuncheng. According to legend, twist was originally a court food, but when it spread to the people, it became a shape with two sides glued together, and it can still be seen in Hongdong area now. During the Qianlong period of the Qing Dynasty, a businessman in Xiwei Village of Zhaidian Town took it back to his hometown Yuncheng, where it was made and sold, and many people ate it. Later, the merchant constantly improved the production technology, changed the twist from two strands to three strands, and then twisted it into a fried strand, showing a golden thread pattern. At present, Jishan Twist has been sold in Beijing, Shenzhen, Heilongjiang and other provinces and cities 10, and it is very popular.
Jiezhou mutton and bread pieces in soup
The Guandi Temple in Jiezhou is famous all over the country, and the four famous dishes in Jiezhou, mutton bread in soup, millet oil cake, fried noodles with oil tea and shredded pork with chopped green onion, are also famous all over the country. Among the four famous foods, mutton bread in soup is the most famous. Xiezhou mutton bread in soup has excellent materials, complete ingredients, unique and exquisite technology, fresh soup and delicious taste, so it looks beautiful and tastes delicious, and has been praised by guests from all over the world. There is a poem saying: "The original soup is delicious, which warms the stomach and adds spirit. I had a cold stomach in summer and a warm body in winter. " It is said that when Empress Dowager Cixi went to West Chang 'an, she heard that Xiezhou mutton buns were very famous, so she sent messengers to Xiezhou to fetch them for her.
Jinnan laozao
Jinnan laozao is famous far and wide. It first appeared in the food stall in Hongdong City at the southern foot of Huoshan Mountain, and has a history of hundreds of years. Every year at the temple fair on March 18 of the lunar calendar, tourists come here in an endless stream, and there are a sea of people, so the mash that quenches thirst and produces saliva comes into being. Hongdong fermented glutinous rice is famous because it uses living spring water and irrigates cultivated glutinous rice with this water, and because it uses a unique cooking stove and a unique brewing method. To cook hongdong mash, it is necessary to make a special fan box furnace, which is like a blacksmith furnace. The mouth of the furnace is about 26 cm in diameter, and an iron pipe with a length of about 33 cm and a diameter of 3.3 cm is welded from front to back. In addition, a large brass ladle is needed. Hongdong fermented grains cooked with unique raw materials and stoves are pure in color, positive in taste and long in fragrance. After more than a hundred years' development, Hongdong fermented glutinous rice has more than ten varieties, such as lotus root starch fermented glutinous rice, clear soup fermented glutinous rice, egg flower fermented glutinous rice, longan fermented glutinous rice and three fresh fermented glutinous rice, which are deeply loved by people.
"three inverted hands" hard flour buns
According to legend, in the 26th year of Guangxu, Eight-Nation Alliance invaded Beijing, and Cixi fled to Linjin County, where she starved. As it happens, Xie's "three-handed steamed buns" shop has just produced hard-faced steamed buns. After tasting them, Cixi repeatedly praised them for their delicious taste. After arriving in Chang 'an, I still yearned for the "three-handed" steamed stuffed bun, so I listed it as a tribute to enjoy. Since then, the reputation of "three inverted hands" has spread far and wide. The production process of "three-handed" hard-faced steamed buns is complicated, and it is manual operation. After three times of hand beating, the flour was fully fermented, thus achieving the excellent effect of clear hierarchy, mellow fullness and delicious sweetness. In the past, Cixi's food was listed as a tribute, but now people appreciate it after eating it. This couplet is posted in front of the "three hands" on Xie Binzu, an individual industrial and commercial household in South Ring West Road, Yuncheng County. Tributes in the past have entered people's lives, and their delicious taste, mellow taste and fragrant color are pushing the "three-handed" hard flour buns to a higher level of famous eating space.