What are the specialties in Shanxi?

1. Pingyao Beef Pingyao Beef is one of the quintessence of China's profound and long-standing food culture. In the ancient Han Dynasty, there was a description of beef processing that "selling knives to buy calves and selling knives to buy cows is handy", and Pingyao beef with unique flavor and long reputation was exported to Asian countries as early as the Ming and Qing Dynasties. At the end of Qing Dynasty, Empress Dowager Cixi passed Pingyao, and after eating Pingyao beef, she smelled its fragrance. Pingyao beef has a long reputation, and its origin date is unknown. ...

2. Shanxi mature vinegar

Mature vinegar is produced in Qingxu County, and has a history and culture of vinegar for thousands of years. Mature vinegar is reddish brown in color, and its taste is mainly "soft, sour, sweet and fragrant", ranking first among the four famous vinegars in China. Produced in Qingxu, Shanxi. "Donghu" brand mature vinegar, founded in the late Ming and early Qing dynasties, has a history of more than 350 years and is an authentic Shanxi mature vinegar. "Donghu" brand mature vinegar is famous at home and abroad for its exquisite brewing technology and excellent taste of color, aroma and taste, ranking first in China vinegar. characteristic ...

3. Qinzhou yellow millet

A kind of millet produced in Qin County (formerly known as Qinzhou) of Shanxi Province. This kind of rice is of good quality, unique, sweet and delicious, and is called "the king of millet" because of its high nutritional value. It is one of the four famous rice varieties in China. "Qinzhou Emperor" Xiaomi won a reputation overseas when he participated in the India International Expo in 19 19. It was rated as the first-class millet in China and won the title of "National Best Millet". Why is Xiaomi "Qinzhou Emperor" called "Wu Ge Lao"? Here's another paragraph ...

4. Jiaocheng Junzao Jiaocheng Junzao has a cultivation history of 1000 years and was exhibited at the Paris Expo in France. Junzao has a unique shape, which is bottle-shaped or cylindrical, with fine top and thick bottom. Deep red color, thin skin and thick flesh, small stone and big fruit, crisp and sweet, and the weight of pulp accounts for more than 95% of the total weight, so there is a saying that "eight is one foot and ten is one catty". This jujube is sweet and crisp, and it is good to eat raw and dry. Fresh jujube contains 28.69% sugar and 0.45% acid, and is rich in vitamin C and other nutrients. ……

5. Yingxian purple garlic Yingxian purple garlic

, produced in Xiaoshikou, Yingxian County at the foot of Hengshan Mountain, with purple garlic skin, large fat flap on the head, strong spicy taste, loose outer skin and tight inner flap. If you put purple garlic under the tire of a big carriage and let it roll over, you will see a strange phenomenon. As soon as the tire hits, garlic will split into several petals and fly out to both sides, unlike ordinary garlic. The mashed garlic made of purple garlic is different from ordinary mashed garlic. Generally, garlic paste changes color overnight, but it can be put in Yingxian purple garlic.