The basic flavor of Jin cuisine is mainly salty and aromatic, supplemented by sweet and sour. Jin Cuisine is simple in material selection, cooking focuses on fire power, paying attention to the original flavor of the dish, good at popping, stir-frying, stir-frying, simmering, burning, braising, grilling, steaming and other cooking techniques. Regional characteristics are obvious, and the flavor characteristics are different. Cuisine can be divided into south, north, in three schools. South Road to Yuncheng, Linfen area is mainly, the dishes to the most sea food, the taste is light. North Road to Datong, Wutaishan as the representative, dishes pay attention to heavy oil and color. The middle of the road to Taiyuan-based dishes, both north and south of the long, fine selection of materials, cut with exquisite, mainly salty, sweet and sour as a supplement, dishes with crispy, tender, heavy color, heavy flavor characteristics. There is also a regional division: Jinzhong Cuisine, Jinnan Cuisine, Shangdang Cuisine, Jinbei Cuisine. Jinzhong cuisine is centered on the provincial capital of Taiyuan, and save the more developed business in the Ming and Qing Dynasties, Tai Valley, Pingyao, Qixian and other places in the money, tickets and other large private cooking skills, and absorbed other cuisines (mainly Lu Cuisine) cooking methods, and gradually formed a set of unique local characteristics of the cuisine. Jinbei Cuisine, represented by Datong and Xinzhou, has formed unique cooking methods such as burning, roasting, stewing and shabu-shabu due to its special location. Heavy flavors, thick oil and salty aroma are the typical characteristics of northern Jinbei cuisine. In addition, there are Wutai Mountain as the representative of the Lenten cuisine series is to the local abundance of Taiwan mushrooms, a variety of fungal plants and vegetables based on Buddhist cuisine, reflecting one of the four Buddhist holy places of the Lenten characteristics, by the catering industry is very high praise.