< h2 class = "rich_media_title" > enema with pointed tip</h2>
Jinzhong Jinzhong still prefers its original name - Yuci, fortunately Shanxi people still call it this way, and the name of Jinzhong is more as an administrative division, and it is not deeply rooted in the hearts of the people.
People who come to Shanxi to play, the metropolis will be in the Jinzhong Pingyao ancient city, Qiao family compound in their list, although Yuci also has a thousand-year-old Yuci ancient city, compared to the former, can only be said to be dilapidated, cold and deserted. However, a place like this is also very pleasant to go around and eat alone.
Enema + decoction enema
Enemas are a flavorful snack unique to Yuci, made from soba noodles, steamed with buckwheat batter in small plates, and the final product is in the shape of a dish.
The traditional way to eat Yuci enema is to directly cut into pieces and then mix into garlic and vinegar juice to eat, the taste is a simple sour and spicy taste, the enema taste is very smooth and the wheat flavor is strong, refreshing and appetizing. Later, he also developed a more modern way of eating such as frying enemas, with a salty taste, a crispy shell, a soft powder on the inside, and an unforgettable taste.
Rub the tip
The tip is a type of pasta popular in the central region of Shanxi Province, which needs to be made using a special tool called "tip bed", which is also a metal plate with hole structure, the hole is flat and round, so the wiped surface is irregular edge flat strip type. The tip is based on the mixed noodles of sorghum noodles and white noodles, and the taste can be fully hung up after being poured on the vegetable brine or meat brine, and the smooth entrance feeling is matched with the flexible and chewy follow-up taste, and the large-mouth planing is the biggest favorite for it.
Tipping
Tipping is another kind of noodle commonly eaten in central and southern Jin, without the assistance of special tools, a skillful hand and a chopstick, in a flick of the hand can turn decay into magic, so this is an extremely testing noodle master's pasta. The two ends of the pointed surface are thin, the middle is wide, and the usual length is basically the length of the finger, not long nor short. In terms of its taste, some similar to the short version of the knife-cut noodles, the texture is harder, chewed for a long time, people who like the strong taste will definitely like the solid feeling of the sharp noodles.
Old tofu
Tofu brains are all over China, but in Shanxi it often appears in large and small breakfast stalls under the name of "old tofu". As far as its food is concerned, the tofu itself is slightly older than the tofu brain in other regions, but it is still far from the conventional sense of "old tofu", and then poured with a thick layer of salty brine made of kelp, soybeans, vermicelli, etc. Although it is not special, an old Shanxi can recognize this is Shanxi's old tofu at a glance, and it will certainly be able to hook out his slip of water.
Old fondue
The old hot pot in Shanxi, which was not eaten in Datong, was finally made up in Yuci. Shanxi old hot pot is more similar to the warm pot, in essence, it is still a variant of the northern hot pot, a copper pot under the charcoal fire burning, the ingredients are stacked up layer by layer, eating is a lively and cheerful, pushing cups for cups. Ingredients with local characteristics of Shanxi can basically be tasted at once in a mouthful of hot pot, such as pork belly, balls, tofu, cabbage, vermicelli, etc., not counting the taste of mountains and treasures, and there is no complex taste, in a mouthful of piping hot and salty aroma, the fullness of the stomach and intestines, the satisfaction of the mood, in the lively reunion continues to rise.
Perhaps, when the days are shorter and the weather is cooler, this hot pot will become more flavorful.
In the case of the complete Jinzhong City, it is too big and too big, and there are many counties and cities that are blocked by high mountains and ravines, and they all have some unique food of their own, which cannot be visited one by one this time, so they have to wait for other days to dig deeper. But......
Tomorrow, see you in Pingyao!