Shanxi traditional food recommendations

Every city has its own flavor, and the most representative flavor of Shanxi is probably sour. Why? It is because of the Shanxi vinegar. Shanxi people eat everything put vinegar, and put a lot of vinegar. Compared with outsiders, Shanxi's per capita jealousy is several to dozens of times that of other places. Here is a brief introduction to the traditional specialties of Shanxi, see what are there.

One, potato stewed abalone

September 10, 2009, "Chinese cuisine" in Henan Province, the official release. 34 regional cuisine, 340 regional classic dishes, 273 thematic feasts freshly baked. "Potato stewed abalone" was named one of the top ten classic dishes in Shanxi.

Shanxi Mixed Hot Pot

Datong copper hot pot is the traditional flavor of Shanxi high-grade pot dishes. The dishes are served in a pot with local characteristics. In the center is a small cylindrical mouth for exhaust, with a charcoal fire in the middle. The round copper pot around the exhaust port is stacked with a variety of dishes, of which the assorted hot pot is the most popular.

Three: Shanxi Sweet and Sour Fish

It is said that this dish first originated in Jinan Lokou, and then gradually spread to Shanxi and Henan. In Henan, dishes such as sweet and sour fried fish and carp baked noodles were formed. In Shanxi, however, it gradually developed into the classic sweet and sour carp, which is listed as one of the top ten famous dishes in Shanxi.

Four, tomato braised oat fish fish

Oat noodles are rich in a variety of amino acids, trace elements and vitamins, nutritional value is considerable. In weight loss, lowering blood fat, lowering blood sugar and other aspects of good treatment and health care. Set health care and nutrition in one, both young and old.

Five, astragalus simmered mutton

Astragalus mutton soup is a traditional dish in Shanxi Province, belonging to the Shanxi cuisine. With lamb as the main ingredient, astragalus mutton soup cooking techniques to cooking-based, savory flavor. Astragalus Mutton Soup features: tender and smooth, fragrant and refreshing, fresh flavor. The Huangqi Mutton Soup boiled with Hengshan Huangqi is tender, smooth and ropy, with a refreshing and savory flavor, and it is a necessary delicacy for the people in Hengshan area to treat their sons-in-law and faraway dignitaries.

Current LocationThis porridge is made with top soup. Liao Shen is rich in protein and has the effect of tonifying the kidney and filling the essence, nourishing blood and moistening dryness. Millet contains vitamins and other mineral elements, suitable for human digestion and absorption, with the effect of weight loss, lowering blood fat, lowering blood sugar.

Six, millet stewed Liaoshen

The first time I saw the oil meat, was confused by its simple appearance. This is not a home cooking garlic fried meat? After understanding, I realized that, like the simplicity and goodness of the northern people, this family dish that has been passed down for centuries also has its own unusual characteristics. Shanxi oil meat is soft on the outside and tender on the inside, tastes savory and smells a little vinegary and rich in flavor. Oil-soaked meat has a long history. It originated in the Ming Dynasty. It was a famous dish in the government, and later spread to the people. After a hundred years of legend, "oil-crisp meat" has become a specialty dish of Shanxi, with a strong Shanxi local characteristics.

Seven, Shanxi over oil meat

Corn made into the nest once was the main food on the table of the people, especially in the era of food shortages. It was lucky to eat Wo Wo Tou every day. It is a memory on the tip of the tongue of that generation.

Eight, beef wow gold

Yellow rice grows in a large hilly area of Shanxi, more suitable for drought-resistant grain growth. Shelled millet is slightly larger than millet, light yellow in color, so it is called yellow rice. Yellow rice and millet were born in the north, but in the eyes of northerners, yellow rice status than millet high, some places in the northwest and even use it to do pastries to entertain guests. Sell dumplings often put glutinous rice and yellow rice side by side, the price of yellow rice raised to the same price as glutinous rice. This kind of yellow rice steamed rice, in addition to Shanxi, many private kitchens or Shanxi specialty restaurants can eat.

Nine, red dates steamed yellow rice

Sauce plum meat is a representative dish of Shanxi Shangzhuang cuisine, but also Jin-style three steamed. Soy sauce tofu juice and meat steamed together, both fishy and fresh, so the name "sauce plum meat". According to legend, Chang Wei, the founder of the Chang family of Jin merchants, was a scholar who learned to do business. In the early years of the Qianlong era, he made a fortune of 100,000 dollars, and then took care of his own business, while he himself concentrated on teaching his grandchildren to read. Chang Wei realized that these readers were too tired and often picked out the white meat in the dishes. Once someone brought him a can of tofu brain, Chang Wei had the bright idea to dip the white meat into the tofu brain. Sure enough, the savory flavor was not greasy. So he instructed the kitchen to steam the meat with soy sauce and tofu every time he made it, and named it "Plum Meat with Sauce" and put it in a bun for the readers to eat. Over time, the sauce plum meat spread in Jinzhong, into the eight bowls of eight dishes of banquets, becoming a local specialty of Shanxi.

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These are the top 10 representative dishes of traditional Shanxi specialties. How many have you eaten?