There are many kinds of snacks in Shanxi, especially noodles. Noodles are also well-known, in addition to Pingyao beef, beef and mutton bread in soup, Taigu cake, Wang family smoked sausage, stone cake, lotus seed, roasted meat, oily meat, and noodles.

oily meat, oily meat is a famous traditional dish in Shanxi, which is called "Sanjin Yiwei". It started in Pingding County, Mingdu, East Shanxi in the Ming Dynasty, and has a history of hundreds of years. Practice: After desizing, oiling and frying with pure natural auricularia, fungi and winter bamboo shoots, the fried shredded chicken is golden in color, salty and fragrant, smelling of vinegar, soft outside and tender inside, which is a delicious food with local characteristics in Shanxi Province.

Daoxiao Noodles and Daoxiao Noodles, also known as "Xu Ma Ye Noodles", are a kind of characteristic traditional pasta in Shanxi Province and one of the "Top Ten Noodles in China", among which Daoxiao Noodles in Shuozhou, Shanxi Province is more famous. Life has the advantages of internal weakness and external tendons, softness and smoothness, and is easy to digest and absorb. Together with Zhajiang Noodles in old Beijing, Daoxiao Noodles in Shanxi, Regan Noodles in Wuhan, Hubei and Dandan Noodles in Sichuan, it is known as the five famous pastry in China. Daoxiao Noodles pays attention to knife work, and can cut the knife from a special arc.

Lvliang's one-pot stew cooking method is not only simple, but also contains a lot of raw materials. The key is to stew Chinese cabbage, cook the meat, meatballs, water tofu and other ingredients together in one pot, so that the delicious Chinese cabbage, the crisp fragrance of cook the meat, the fragrance of meatballs and the smoothness of tofu can all be properly displayed, and each one is delicious and delicious, which warms the heart and nourishes the stomach.

First, boil a large pot of water, clean the pork belly and slice it, then put it in the pot for cooking, add the winter shavings, ginger slices and aniseed, and stew until it is about seven minutes cooked, and then fish up the meat for later use. Bring the wok to a boil, add appropriate animal oil to melt it, then add small meat and stir-fry twice, then add Dongru, garlic and ginger slices to stir-fry until fragrant, then add appropriate amount of pepper noodles, aniseed powder and edible salt to stir-fry, then stir-fry potato chips and long beans together, and then introduce a large pot of water into the wok and boil. After the pot is boiled, put the cut Chinese cabbage, fried tofu, fried vegetarian meatballs, kelp and casserole potato powder into the pot, boil for 3 minutes, and then turn off the fire. Put a bowl out to eat, which is extremely delicious and memorable.