Learn about Shanxi from Shanxi cuisine, and every Shanxi person has its taste on the tip of their tongue (Taiyuan chapter)
A hundred flowers slightly plum
Hundred Flowers and Plums is a traditional snack in Taiyuan. "Slightly plum is delicious and difficult to noodles, thin skin and pick filling is difficult to beat flowers." It is difficult to make a little plum, and a special rolling stick is used to beat the flowers, and the more pleats are beaten, the more beautiful the plum teeth are. Good slightly plum skin as thin as paper, round as a plate, more flowers, picked into a slight plum filling, mellow, sharp, placed in the cage, like a blossom snow plum.
Method: 1, first of all, the chicken, shrimp, ham, winter shoots, etc. with chicken, shrimp, ham, winter shoots to adjust the taste; 2, pour the flour into the basin, add water, egg whites evenly mixed and set aside; 3, the mixed noodles cut into strips, the agent round, press flat, with a slight plum hammer to make each agent into a chrysanthemum shape to wrap the filling; 4, the wrapped slightly plum basket steamed for 10 minutes.
Taiyuan mind
"Mind" is a flavor snack unique to Taiyuan, which is a soup-like food. In a bowl of soup, put three large pieces of fatty lamb, a piece of lotus root, and a yam. The soup is seasoned with rice wine, sake lees and astragalus. When tasting, you can feel the mixed aroma of wine, medicine and lamb, which is delicious and delicious, and the more you eat it, the more fragrant it becomes. Features: Beneficial qi tone, nourishing weakness, invigorating blood and stomach, rich in nutrition, with the effect of soothing cold and asthma and strengthening the body, prolonging life.
Egg mash
Egg mash is a traditional snack in Taiyuan"Although there are egg mash in many parts of the country, the taste is very different.
Method: 1, wash the rice 3 times, pour it into the spreading steamer, steam for about 50 minutes on high heat, put the end of the cage, put it on the tank and rinse with cool water, in winter, the water should be less warm. After flushing, pour into a large basin, roll the rice open, grind the koji into crumbs and sprinkle it on the rice, and mix well. Then it is divided into small tanks, sealed, and fermented (generally 3 days in winter, 1 and a half days in summer, and 2 and a half days in spring and autumn);
2: Bring sugar water to a boil with mash, beat eggs and eat.
Mash is one of the top ten famous foods in Taiyuan. Taiyuan has such a praise: "Haizibian mash king, fine wine is not as strong as mash", which is used to praise the craftsmanship of Wang Junlong of the Haizibian Snack Department of the "Rongmao Garden" Hotel. At that time, every mid-winter season, some mash was common in the morning market to pick up the burden, pull a small bellows that was whistling and stepping, a series of tongues of fire came out of the small smoke pipe, and the golden eggs fluttered in the snow-white mash, attracting a large number of customers, and it was a popular soup that was loved by people.
Pea cake
Pea cake is also called bean paste cake, chengsha cake. It is a traditional cake snack in Taiyuan, Shanxi, which is a sweet tooth and should be eaten in summer. It is made by peeling and grinding powder with fine peas and adding sugar, persimmon cake and persimmon cream. Sweet and delicious, cool under the fire, refreshing and sweet, beneficial to the spleen and stomach, antipyretic and detoxification. Pea food has the effect of clearing heat, detoxification and diuresis, especially for patients with diabetes and postpartum milk, it can also make fried snack foods, which is a cold food in summer to summer, and is one of the seasonal snacks in Taiyuan City. In 1957, pea cake was rated as one of the "Top Ten Famous Foods" in Taiyuan City. Soba enema
Soba enemas are snacks that can be found everywhere, and the surrounding counties and cities are called "bowl holders". The production method is to mix the soba noodles into a paste, put it in a container, steam it on the fire, and then get out of the container after cooling, which is called "bowl off" to compare the image. But from the perspective of famous snacks, enemas can explain the core of the problem. Authentic or well done, smooth and refreshing, there is a feeling of straight in the abdomen, taste into the intestines. Similar to wine, good wine feels that the power of wine can enter the navel, and the next one can only reach the diaphragm. If it were not for this difference, the snacks that could be eaten on the streets in the 80s would not have been among the top ten.
Lamb steamed dumplings
The lamb steamed dumplings are one of Taiyuan's famous foods, created around 1930 and located in Qiaotou Street. The steamed dumplings are thin in skin, fragrant in flavor, accompanied by aged vinegar, and have a great taste. Fat but not greasy, stuffed into pills. The steamed dumplings eaten elsewhere taste bad not a little bit.
Method: 1, pour the appropriate amount of water into the pot and heat it, put in the prepared lamb, perm the hair and fish it out, let it cool;
2. Cut the permed and cooked lamb into small pieces of pork, wash and chop into minced meat;
3, lamb, meat filling and all seasonings (vegetable oil, salt) mixed together, stir well, make lamb filling;
4: Wrap the dough in an appropriate amount of lamb filling, fold it into half a month, and knead it into dumplings;
5: Put the wrapped dumplings in a steamer basket with oil and steam them over high heat before you can take them out and eat them.
Taiyuan old tofu
Old tofu is also called tofu brain, the authentic method is to use sugar dumplings to color, add heat to boil, add wet powder, put in the soaked oil vermicelli, add an appropriate amount of tofu brain, shallot salt and pepper to taste. Its color is golden red and translucent, the texture is slightly thick, scooped into the bowl and then added to the sea rice, kelp silk, golden needles, diced leeks, pepper, drizzled with sesame sesame oil, the aroma is incomparable.
Usually eaten on the street, the production method is reversed, first make the marinade, and then pour the tofu brain or add leeks, peppers, and chili oil, and the taste will naturally be much worse.
Over-oiled meat
Over-oiled meat is the most famous traditional specialty of Shanxi, and now it is a famous snack in Pingyao, which has been carefully prepared by generations of chefs and passed down to this day. In February 1957, the municipal catering company organized expert review, and the oily meat made by the famous chef Wu Wanku technician was rated as one of the top ten famous foods in Taiyuan. Later, several famous chefs such as the famous teacher Zhang Dianhua 、-、 Fang Mingsuo participated in the city's, provincial and national cooking competitions, and won the gold medal and won glory for the people of Taiyuan. Since the beginning of the market economy, all restaurants and restaurants that deal in Shanxi rice dishes have had the dish of oil and meat.
Taiyuan rots dry
Taiyuan Rot Dried, also known as Rot Dried, is a traditional dish in Taiyuan City, Shanxi Province. Evolved from Taiyuan dried tofu. Before liberation, dried tofu has both commercial production and small trader processing, because the business selection of materials, fine workmanship, good quality, people will be the business production of dried tofu collectively called "number rot dry", and because of its reputation spread far and wide, for the Jin Province a must, also known as "famous rotten dry", "provincial rotten dry".
Taiyuan Mengfeng Cake
In the south of Taiyuan, the capital of Shanxi Province, there is a county town, called Qingxu County, there is a kind of cake, with its taste crisp, soft and sweet, the cooler the better the characteristics of the prestigious, anyone who has tasted it, all call it the best in the cake. For a long time, whether it is visiting relatives and friends during the New Year's Festival, or the wedding banquet of the Qingxu people, it is inseparable from the MengFeng cake, one is to enjoy the tasting during the festival, and the other is to give it as a gift to relatives and friends, showing respect for people!
Six-flavored meat with sauce
Six-flavored meat with sauce is a traditional food in Taiyuan City. Taiyuan City Liuwei Zhai sauce meat shop production, has a history of more than 40 years. The varieties of sauce meat in "Liuwei Zhai" include sauce meat, sauce elbow flower, mixed sauce, sausage, egg roll, etc., with different flavors. The characteristics are: "fat but not greasy, thin and not woody".
Located at the intersection of Liuxiang and Qiaotou Street in Taiyuan City, Liuwei Zhai is bustling with customers from morning to night, and people are happy to taste the meat of Liuwei Zhai sauce. Liuwei Zhai sauce meat vegetarian is known inside and outside the province for its fat but not greasy, thin but not chai, crispy and fragrant, delicious and delicious. In the past, there was a saying that "do not eat the six flavors of the fast, not counted in Taiyuan".
Taiyuan haggis cut
"Haggis cutting", also known as "haggis", is a local snack in Shanxi. Walking in the streets and alleys of Shanxi, you can see small shops dealing in "haggis cutting" everywhere, with a small façade and a booming business. Usually each shop puts a large pot on the fire, which has old soup and the haggis that is served together to wait for the pot. Every time a guest comes, the owner will ask you to eat a few or two. This means that you have to add a few pieces of meat, and the price is determined according to the amount of meat you want. Don't think that haggis is pure meat, oh, it will be served with vermicelli. The old soups of each family have different ingredients, and the tastes of the ingredients are different. Haggis is called differently in different parts of Shanxi, and the way to eat it is also different. There are Quwo, Taiyuan, Datong as the representative of the south, middle and north three-way approach, the middle road (Taiyuan) miscellaneous cutting materials, boiling, mixing with soup are added with green onion, ginger, coriander, and some add noodles, tofu, and another flavor. Three inverted hand hard noodle buns.
Three-handed hard noodle bun is a kind of noodle snack, which belongs to Shanxi specialty. The production process is complex, it is manually operated, and after 3 times of inversion, the flour is fully fermented, so that it has achieved a good effect of clear layers, roundness and fullness, mellow entrance, and delicious sweetness.
Rat Cave Lantern
The Mouse Cave Lantern is a local traditional snack in Taiyuan City, Shanxi Province. The skin is thin and filling, and the taste is luscious. People who have lived in Taiyuan for a long time or temporarily come to Taiyuan to visit relatives, friends and tourists must go to the "Rat Cave" to taste. This Lantern skin is sticky in the cotton, sweet in the filling, white and bright in color, exquisite in ingredients, unique flavor, has been listed in the intangible cultural heritage of Shanxi Province.
<h1>Ball soup
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Ball soup is a breakfast that can only be eaten in Taiyuan, and the balls are made of pork belly beef; the soup needs to be slowly simmered over a chicken skeleton; it is accompanied by seasonings such as onion, ginger, garlic and pepper; and sprinkled with coriander when it is placed in the bowl. Paired with flapjacks or fritters (hemp leaves), it is a qi.
Gold and silver dates
It is a traditional famous spot in Taiyuan City and has a long history. The fried gold and silver dates are yellow on the outside and white on the inside, crispy and without hard heart, and delicious and sweet.
Method: Most of the rice noodles are surrounded by a long round pond shape; a small amount of rice noodles are added to the paste, and also added to the round long pool shape, then added sugar dumplings and stirred well, divided into several small pieces, rolled into 1.5 cm thick flakes with walking mallets, folded into 3 layers, pulled with a knife into 3.3 cm wide strips, and then cut into 0.5 cm thick ribs with the top knife, fried into a frying pan into yellow.
In addition, a small amount of sugar dumplings and sugar are boiled into a juice, the fried dates are mixed in, poured on the case and mixed with the sugar to turn white, slightly dryed and packed, eating sweet and crispy.