Shanxi has a vast territory, narrow from north to south. Due to the large differences in geographical environment and climate, folk cooking techniques, raw materials, and tastes are different, which also determines that Shanxi cuisine has a strong regional character. Shanxi cuisine has formed a local flavor combination of "four gangs, one sect, one dish, one dish", namely Taiyuan gang, Shannan gang, Yanbei gang, Shannan southeast gang, Wutai Shanzhai gang, as well as halal dishes and noodles. For example, Taiyuan cuisine, which is popular in Taiyuan and Jinzhong, absorbs the culinary strengths of Beijing, Henan, Shandong, Sichuan, and Shanghai; Yanbei cuisine mainly cooks, roasts, braises, and rinses, and has a heavy taste, thick oil and salty aroma. ; Southern Shanxi cuisine focuses on spicy, salty, slightly sour, and is good at stir-frying, stir-frying, braising, boiling and soup dishes; Southeastern Shanxi cuisine is good at smoking, braising, roasting, stewing and other techniques.

Jin cuisine is a cuisine originating from Shanxi. The basic flavor is salty, supplemented by sweet and sour. Jin cuisine selects simple ingredients, pays attention to fire skills in cooking, and pays attention to the original flavor after cooking. It is good at various cooking techniques such as stir-frying, stir-frying, sautéing, simmering, roasting, braising, grilling, steaming, etc. It has obvious regional characteristics and different flavor characteristics.