What are the specialties in Shanxi?

Oily meat is the most famous traditional dish in Shanxi, belonging to Shanxi cuisine. Known as "three Jin and one Wei". I'm going to Jincheng this time. 18, 18, "Chinese Cuisine" was officially released, and "Shanxi Oil Meat" was rated as one of the top ten classic dishes in Shanxi. There are many theories about its origin, and the side dishes vary from place to place, but the most famous ones belong to Datong, Taiyuan, Yangquan and Jincheng. No matter from material selection to knife work, from pickling to cooking, it is unique, especially in the use of spices, which embodies the characteristics of our Shanxi people who are jealous. In addition to selecting lean meat, oily meat should be sliced to size, oiled and fried with natural black fungus, mushrooms and winter bamboo shoots. It looks simple, but it is named after being oiled. Controlling the heat is the key. When the oil temperature is about 165 degrees, the color of the dish will be golden and bright, and the taste will be salty and fresh. Spray some vinegar on the edge of the pot before cooking, which will be jealous.

Second, Shanxi assorted hot pot

Shanxi assorted hot pot is a famous dish in Shanxi. This is the right time to eat, especially when friends or family gather in front of the hot pot on a snowy day, eating delicious food and drinking a little wine, baking a steamed bread on the chimney of the hot pot, or dipping the cooked white strip meat in the chimney. Oil is fat but not greasy. This is very pleasant. Shanxi Assorted Hotpot is famous for its "Assorted Hotpot" in Datong and Taiyuan. It fills a carbon pot with all kinds of ingredients. The ingredients are unlimited and very rich, including seafood, meat, bean products, mushrooms, vegetables and so on. Sometimes medlar, jujube and codonopsis pilosula are added, which is very nourishing. The practice is to put the main ingredients such as meatballs, seafood, fried white pork, vermicelli, tofu and various vegetables into a copper hot pot, then add special soup and cook with charcoal. This is a traditional hot pot, and our family now uses an electric hot pot. This hot pot has a chimney, not the hot pot in our usual hot pot restaurant. It was also rated as "Top Ten Famous and Excellent Jin Cuisine".

Third, Dingxiang steamed meat

Steamed pork in Dingxiang, Shanxi Province is a special dish in the north of Dingxiang. It is the first steaming in Shanxi, belonging to the northern Shaanxi cuisine. According to legend, it has a long history, was founded in Sui and Tang Dynasties, prevailed in Ming and Qing Dynasties, and was a tribute of the local tribute institute. It was introduced to people in the early Qing Dynasty, and now it is one of the necessary dishes at local folk banquets. It tastes unique, it can be eaten both hot and cold, and it tastes absolutely delicious. Dingxiang has a unique method of steaming meat, mainly lean pork, shredding the meat, adding mashed potatoes, seasoning, pickling for about 2 hours, adding starch and flour, steaming for 40 minutes, steaming thoroughly, compacting again, steaming for three or four hours with low fire, and standing for a while after turning off the fire, so that it can be eaten. You can eat it cold when you eat it, or you can cut it into pieces. This is a local past.

Fourth, Shanxi sweet and sour carp.

In Shanxi, sweet and sour carp is a must. It is a traditional famous dish with good color, smell and taste, and it is also rated as one of the top ten classic dishes in Shanxi as "Chinese cuisine". Shanxi has the custom of eating carp since ancient times. People around the Yellow River especially like to eat. Its meat is delicious, not fishy at all. In the Yangtze River area of Hubei Province, few people eat carp, which may be due to geographical location. Carps in the Yangtze River basin have a fishy smell. According to legend, the older generation thought carp was a hair product, and eating it was bad for the health. Personally, because they are a land of plenty, there are too many kinds of fish to be rare. As a representative dish in Shanxi, sweet and sour carp is definitely different from other places. The focus is on the characteristics of Shanxi, which is vinegar. The juice is sour and sweet, the fish is tender outside, the meat is fragrant and there is no fishy smell. It can be eaten as an appetizer, and both adults and children like it.