1, Dingxiang Steamed Meat:

Steamed pork in Dingxiang, Shanxi Province is a famous Han food in the north of Dingxiang. According to legend, it is a tribute to the local court and one of the necessary dishes for local folk banquets. The ingredients are mainly lean pork, supplemented by starch, vegetable oil and various condiments. It has the characteristics of fragrant meat and not getting tired of eating more.

2. Wo Wo:

Oil noodles are one of the top ten pasta in Shanxi. Among them, Xinzhou's practice is the most typical: add twice as much boiling water or cold water to the oat noodle, push one on the smooth surface with your palm, and roll one with your index finger to make a tube like a cat's ear, slender as a leaf and yellowish in color.

3. Baode Bowl Tray:

Baode bowl tray is a traditional Han snack in Baode County, Xinzhou City, Shaanxi Province. It has a unique flavor and is the top grade of snacks. A bowl holder, as its name implies, is to put the paste made of buckwheat noodles into a bowl, steam it in a cage and cool it, and then pull out a "holder" similar to the bowl.

4. Sorghum noodle fish:

Sorghum noodle fish is a common meal in Xinzhou, Dingxiang, Wutai, Yuanping and Daixian in northern Shanxi. Housewives squeeze the mixed noodles into balls the size of dates, rub them from both ends of the big case at the same time, make small fish as thin as a fragrant head, steam them and pour soup on them.

5, Xinzhou tile crisp:

Xinzhou tile crisp is shaped like a tile, hence the name "tile crisp". The production of tile crisp has a long history, which began in the late Ming and early Qing dynasties. After the Empress Dowager Cixi tasted it in the Qing Dynasty, the dragon's face opened wide and it was named "Dragon and Phoenix Wasu". The crispy tile is delicious, which is a must for delicious food in the furnace.