#吃在晋中 #
List of special snacks: Jinzhong oil cake, oil noodles, pearl porridge, Pingyao beef, Yuci enema, tipping, tofu brain, Lantern, Pingyao bowl holder
Pingyao Bowl Is a common flavor snack food in rice shops. It has a history of more than 100 years. It was created by Dong Xuanshifu, a famous chef in Nanbao, Pingyao County, in the early years of the Qing Dynasty. It has a strong local character. Bowls are mainly made of white flour.
It combines the advantages of cool powder and enema, both the refreshing and sharp taste of cool powder, and the strong aroma of enemas, fine but not greasy, smooth and refreshing. It can be mixed cold in summer and cooked hot in winter, suitable for all ages. Legend has it that in 1900 (that is, the 26th year of Guangxu), Empress Dowager Cixi and her party avoided disasters in Xi'an, and when they passed through Pingyao, they ate Dong Xuan's bowl, praised it, and gave it a heavy reward. The bowl was sealed as the imperial meal, so the reputation of the bowl was greatly shocked, and it gradually spread to the people.
Yuci enema has strong local characteristics and is one of the "three treasures" of Yuci.
Enemas are made of soba noodles, which are crisp and tendony in the mouth, strong in taste, and vegetarian and appetizing. Earlier, the production method was relatively simple: beat the soba noodles into a paste with cold water, cook them in a pot, and eat them with vinegar and garlic, which is called "eating paste". Later, after gradual improvement, the paste-like soba noodles were placed in a small dish and steamed in a basket. The steamed enema, shaped like a dish, is large in diameter 20 cm, small in diameter in 15 cm, gray like porcelain, translucent, non-sticky, soft and tough, elastic. Served with vinegar and garlic juice, it can be eaten cold or stir-fried, and it has a unique flavor.
Elm enema is red and white. Red enemas are made with fresh pig blood and noodles; white enemas do not use pig blood, so they are grayish white. Yuci is most famous for the enema of Fan Qinglin, a Mahayana temple street in the early Republic of China. The enemas he made, each piece first formed into a ball and then released, unchanged and not cracked, so it has the reputation of "Fan Yipin".
The oil cake is a food made by frying yellow rice (i.e. soft rice noodles) as the skin, sugar or date paste, bean paste, etc. as the filling. Golden in color, tender on the outside, soft and sweet, delicious and delicious.
In the Jinzhong area, there are many types of oil cakes, because of different production methods, there are cloud cakes, jujube cakes (also known as cutting cakes), raw fried cakes; because of the different raw materials used, there are glutinous rice cakes, vegetable cakes because of the "cake" and "high" harmonic sound, in order to take its step by step, auspicious and rich meaning, people often eat it during the New Year or wedding and funeral, the full moon of the child, the birthday, the old man's birthday, and the house is built, so it is also called rice cake, happy cake.
Pingyao beef
Is one of the essence of the profound and long-standing Chinese food culture, in the ancient Han Dynasty, there was a description of beef processing that "sells knives to buy calves, sell blades to buy cattle, and has a good hand", and the unique flavor and prestigious Pingyao beef has been exported to Asian countries as early as the Ming and Qing dynasties.
Too valley cake
It is a traditional famous food in Shanxi Province, named after the taigu county. Since the Qing Dynasty, Taigu cake has the characteristics of sweet but not greasy, crisp but not broken, delicious and fragrant, and is famous for its fragrant, crisp, cotton and soft, and enjoys the reputation of "the king of pastries".