It is said that the map of Shanxi in the eyes of foodies is like this (must be collected ~)
In the eyes of foodies, Taiyuan can't eat Hao Qiangqiang; uncles can't line up to go to the Niuwang Temple; Wang Ping's noodle skin and other inadequacies can turn to Zhiyong slice soup; Nanxiao Wall's ball soup people can't afford to hurt, then come to the bowl to beat the brine noodles; the weather is cold, drink some brains and eat some roasted wheat, then go to Qinghe Garden!
Old Taiyuan beats brine noodles
In Taiyuan, there are many ways to start the day, and the fragrant noodles are one of them. The brine is generally made of meat slices, eggs, yellow flowers, fungus, tofu bamboo and other ingredients, and the taste is fresh and salty. When eating, just hold the cooked noodles, let the master scoop the marinade into the noodles, add a little Shanxi old vinegar, and you can open your cheeks and enjoy. The noodles are sucked into the mouth and make a whirring sound, and even the soup with noodles makes people eat it smoothly!
Mind and Mind, also known as "Eight Treasures Soup", is made of astragalus, simmered noodles, lotus vegetables, mutton, long yam, rice wine, sake lees, sheep's tail oil, plus pickled leeks as a primer, and the effect of eating in the morning is better. It is a unique flavor of Taiyuan, invented by the Qing Dynasty scholar and medical scientist Fu Shan to honor his mother, and has a history of more than 300 years. In the early years, Taiyuan people got up at dawn to eat their heads, also called "catching their minds", so they hung a paper lantern in front of the hotel that operated the mind as a sign. You can feel the mixed aroma of wine, medicine and lamb when tasting. The mind is beneficial to qi tone, blood and stomach and nourishing effects.
Datong in the eyes of foodies goes to Shuaifu Street to eat rabbit heads, to Guangling to eat dried tofu, to Hunyuan to eat cold powder, to Lingqiu to eat smoked chicken, to Yanggao to eat apricots, of course, there are knife-cut noodles, haggis, shabu lamb, yellow cakes everywhere...
Datong knife cutting surface
Among the knife-cutting noodles in various parts of Shanxi, the most famous is the Datong knife-sharpened noodles, which can be called "the king of noodle kings". It is slippery on the outside and inside of the mouth, soft but not sticky, and the more you chew, the more fragrant it is. Datong knife cutting face and noodle technical requirements are more stringent, generally a pound of noodles three or two water, beaten into a dough spike, and then kneaded into a dough, and then covered with a damp cloth, half an hour after the dumplings and then kneaded, until kneaded, kneaded soft, kneaded. If the kneading of the dough is not enough, it is easy to stick the knife and break the strip when cutting. The magic of knife cutting surface lies in knife work. Knives, generally do not use a knife, to use a special curved sharpening knife.
Hunyuan cool powder
Hunyuan people love to eat cold powder, regardless of spring, summer, autumn and winter, on the streets, there are dozens of cool powder stalls throughout the year. People who have eaten Hunyuan cold powder can't forget its unique taste. Hunyuan cool powder is not only good in the quality of cool powder, but also mainly in the seasoning. Authentic Hunyuan cold powder chili oil is made according to a unique recipe, processing, and development, which is clear but not greasy, spicy but not astringent, simple and strange, fragrant and pure!
In the eyes of foodies, Jinzhong went to Yuci to eat the "Three Treasures" (Lantern, Enema, Tofu Brain), went to Pingyao to eat beef, went to Taigu to eat Taigu Cake, went to Qixian to eat Qiao's eight bowls and eight plates, went to Lingshi to eat Gulei, went to Zuoquan to eat fried noodles, went to Shouyang to drink pearl porridge, went to Jiexiu to eat guanxie...
Pingyao beef
Pingyao beef has a long reputation, the origin of the unknown, the Qing Dynasty has been famous for the Three Jins. At the end of the Qing Dynasty, Empress Dowager Cixi passed through Pingyao, and after enjoying Pingyao beef, she smelled its fragrance and lifted its spirit, tasted its taste and relieved its difficulties, so it was set as a tribute to the imperial palace. It is soft and hard evenly, soft and delicious, salty and moderate, mellow aroma and long aftertaste.
Too valley cake
Taigu cake is named after the taigu county. Started in the Qing Dynasty, with sweet but not greasy, crisp but not broken, delicious and fragrant characteristics, with its fragrant, crisp, cotton, soft famous throughout the country, enjoy the "king of pastries" reputation. "Pingyao beef Taigu cake..." This song has made Taigu cake famous all over the world and become a typical representative of "Jinshang food culture".
In the eyes of foodies, Xinzhou went to Xinzhou to eat tile crisp, to Yuanping to eat pot Kui, to Shenchi to eat mooncakes, to Wutai to eat Taiwan mushrooms, to Dingxiang to eat steamed meat, to Hequ to drink sour porridge, to Wuzhai to drink haggis...
Original pan quill
It is named after the winner of the local hearth food in history. The original pan is a baked pasta with a yellow, fragrant, sweet, crispy and crispy pasta. According to the filling and non-filling, it can be divided into two types: hollow pot kui and solid pot kui. The original pan kui has a long history of production, more than 300 years.
Shenchi mooncake
Shenchi mooncake has won people's love for its characteristics of "crispy skin filling, rich taste, soft and non-greasy, and unchanging for a long time". It is said that the Kangxi Emperor's third imperial conquest of Kaldan, passing through the Shenchi Yijing Tun, coincided with the market day, Kangxi took the Xing imperial tour, found that the merchants who rushed to the market used the fragrant and attractive mooncakes as dry food, asking: Why are there mooncakes in February? Song: During the Mid-Autumn Festival, local people use wheat flour and Shenchi hu oil and water with sugar, sesame seeds and so on to make mooncakes. Stored in a porcelain urn for seasonal needs, it can be stored for several years without changing the taste.
In the eyes of foodies, the Shuozhou sheep bent and eat well, the smoked chicken of the right jade tastes fragrant, and the Yingzhou beef loin is not a beef loin! Huai Ren's dry sugar stove is also called a flash mouth... Go to Shuozhou and listen to the story while eating!
Sheep bend
Sheep bending is a characteristic flavor of Shuozhou, which is actually the section of the leg of lamb joint. There are many methods of "sheep bending", some boiled with broth, some roasted, but usually fried first and then stewed, eating has a Mongolian roasted whole lamb flavor, because it is the joint of the leg of lamb, the bones are very long, although it is not very convenient to eat, but it does not hinder foodies. As long as it's delicious, don't care about the image of eating!
Yingzhou beef loin
Yingzhou beef loin is actually a kind of noodles, originated in the middle of the Qing Dynasty, its color is like coffee, soft and sweet. Legend has it that in the middle of the Qing Dynasty, there was a restaurant keeper named YuYi in YingXian Who diluted the white noodles and sugar, kneaded them into small cakes, put them into a frying pan of fried twist flowers, fried them, fished out and ate them, the taste was sweet, the more chewy the more fragrant, and the color was very similar to cooked beef loin, so Yingzhou beef loin got its name. In the 8th month of the lunar calendar in 1900, the prefect of YingZhou learned that the Guangxu Emperor and Empress Dowager Cixi lived in Huairen City, and specially gave them a tribute to the ox loin, which was well received. Cixi really thought it was a beef loin!
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