Central Jinzhong is one of the rail and road hubs in Shanxi Province.Jinzhong is the homeland of the Jin merchants, active in commerce for 600 years.

CharacteristicsLocal delicaciesRanking: Jinzhong OilRice CakeNoodles, PearlPorridgePingyao BeefMuttonYuci, Tici Noodles,TofuBrainSweet Dumplings, Pingyao Bowl Cake

Pingyao Beef

Introduction

Pingyao beef is a gem of the vast and long-standing Chinese culinary culture. There are descriptions dating back to ancient Han times about the processing techniques for beef, such as "selling a sword to buy cattle." The uniquely flavored Pingyao beef was renowned nationwide since the Ming and Qing dynasties.

The traditional production process is meticulous; from slaughtering to cutting, marinating, and cooking, every step requires great attention.The beef produced here has a red and lustrous color, tender meat that is neither fatty nor tough, rich in flavor, and nutritionally balanced. It helps improve digestion and strengthen the spleen.

Historical Culture

Pingyao beef is famous worldwide, with its origin dating back to ancient times. By the Qing dynasty, it was already well-known throughout Shanxi province.In the Jiaqing era, a local named Lei Jinning and his descendants established the Xingsheng Le Beef Shop in Wenmiao Street for over a century.By the end of the Guangxu era, Ren Dacai and his son Ren Yangwen opened Zili Cheng Beef Shop on West Street. Their beef was as good as that from Xingsheng Le.

Mian CountyTofu PuffIntroduction

Taiyuan tofu puff is a traditional delicacy of Shanxi Province, named after its place of origin Taiyuan County.

It originated in the Qing dynasty and has become renowned for its sweetness without being greasy and its flakiness with moisture. It is known as the "King of Pastries" nationwide due to its fragrant, crispy, soft, and fluffy characteristics.Historical CultureThe popularity and rise of Taiyuan tofu puff are directly related to the development of commerce in Taiyuan during the Ming and Qing dynasties.Legend has it that a wealthy woman from Gouzi Village in Tainan County often desired a type of pancake at night.Her maids, despite buying various types from town, could not satisfy her cravings due to their greasiness or hardness. This presented a challenge for the maids.The news reached a nearby bakery where they specially designed a sweet pastry to secure this business opportunity.

This pancake is made with ingredients such as wheat flour, sugar, sesame oil, and eggs, forming a solid round cake about 12 cm in diameter and 3 cm thick. Its outer layer turns golden yellow after baking.The tofu puff maintains its crispiness and softness even when stored for a month. Its aroma, flavor, and texture remain unchanged over time.Preparation

Ingredients: 500 grams of wheat flour.Additions: 125 ml of water, 125 grams of sugar, 50 ml of syrup, 150 grams of oil, 3 grams of baking soda, and a few sesame seeds.Process

1. Mix the wheat flour, sugar, oil, baking soda, and syrup in a bowl until well combined. Use warm water to knead the dough, then roll it into a long strip, cut into small pieces, round them up by attaching sesame seeds, and press them into pancake shapes.2. Place the prepared pancakes in a hanging oven, first bake the top side, then flip over after fixing the bottom skin. Cover slightly to control heat, mainly using the upper flame for baking, ensuring the bottom flame is not too strong; it should take about 15 minutes of baking.

3. Transfer the sesame-seeded pancakes into a baking pan and set the temperature at 220°C, bake for approximately 13 minutes to complete the process.Cat Ears

Introduction

Cat ears are a traditional Chinese noodle dish commonly found in Shanxi and Shaanxi provinces.Although named after cat ears, they resemble them only in shape. In northern China, cat ears are often eaten as main dishes, while in southern regions, they are more commonly served as snacks.

Historical Culture

Cat ears are a popular traditional dish in the Jin South (Yuncheng, Linfen), Jinzhong, and Jinbei areas of Shanxi province.It is chewy yet smooth to taste and easy to prepare. It varies according to local preferences with different types of flour used.MianThe of "King".Taiyuan Pie is a typical representative of the Jin Business Dietary Culture, and the clear and melodious song by famous singer Guo Lanying, "Niangao from Pingyao, Taiyuan's pie..." made the reputation of Taiyuan Pie spread far and wide.

Historical culture

The emergence and popularity of Taiyuan Pie are directly related to the development of Taiyuan's commercial economy during the Ming and Qing dynasties.It is said that in late Ming and early Qing dynasty, there was a wealthy lady from Gouzi Village southeast of Taigu City.She often wanted to eat some pie at night but found the various pies bought by her servants from town either too greasy or too hard.This posed quite a challenge for her servants.The news reached a bakery in the city, where the owner, to secure this business, specially designed a sweet pie.This sweet pie is madeofwhite flour,sugar,sesame seeds,oil andeggs.It is baked in a round cake with a diameter of about 12 centimeters, a thickness of approximately 3 centimeters, the outer skin a tea-yellow color, and covered with deseeded sesame seeds.Taiyuan Pie has a crispy yet not hard texture, soft but not fluffy, sweet and not greasy. Even after being stored for a month, its color, aroma, and taste remain unchanged.Makes

Main ingredient: 500 grams of white flour.

Auxiliary ingredients: 125 grams of water, 125 grams of sugar, 50 grams of syrup, 150 grams of oil, 3 grams of baking soda, a little sesame seeds.

Preparation

Step 1: Put the white flour, sugar, oil, baking soda, and syrup into a bowl, mix them evenly, then add warm water (use warm water all year round) to knead. Knead until smooth and even, form into long strips, cut into small pieces, pat each piece to stick with sesame seeds, and press into the shape of a pancake.

Step 2: Place the made pies in a hanging oven, first toast the front side, fix the skin before flipping it over. Leave some air gaps (don't fully cover). Pay attention to the heat, mainly use the upper flame for baking; do not increase the bottom fire too much, about ten minutes of roasting should be enough.

Step 3: Put the sesame-coated pancake into a baking pan and set the temperature at 220℃. Bake for about 13 minutes, then it's done.

Cat Ears

Introduction

Cat Ears is a traditional Han Chinese noodle dish popular in Shanxi Province and Shaanxi Province.

It isn't made from cat ears as its name suggests but named due to its resemblance to the shape of cat's ears.In northern China, it is usually served as a main food, while in southern regions, it is more commonly eaten as a snack or dessert.Historical cultureCat Ears are a popular local delicacy in southern Shanxi (Yuncheng, Linfen), central and north Shanxi areas.They have a chewy texture that's pleasant to the mouth and are easy to make. They can be adapted based on local preferences and are suitable for various types of flour.Step 1: Add 1 tablespoon of fermented black bean chili sauce.Step 2: Pour in half a bowl of water.

Step 3: Bring the pot to a boil over high heat, cook for about 2-3 minutes.

Step 4: Add the remaining half of chopped green onions.B. Process of making High (High flour porridge):Ingredients: Glutinous millet flour, water.And with its toppings, and the added convenience of preparation, it has become very popular among the masses.In Jinzhong area, people use wheat flour,sorghumflour is used to make them;in Yanbei and Xinxian's cold regions, people use oatmeal, buckwheat flour to make them, named "Nian Gedada", also called "Nian Dadian".Especially because the oatmeal is soft when made, it can be rolled into patterns such as flower designs and whiskers, making this noodle dish more colorful.Ears of Cat originate from northern China regions, mainly in Jin dialect areas like Central Northern Shanxi Province, Inner Mongolia Western Region, and Zhangjiakou in Hebei, where this kind of food is very common and locally known as "Gedu'er".In Guanzhong region, there are similar foods called "Ma Shi (Mashì)".The ingredients used includebuckwheat flouretc., mixed well and cut into small pieces, then using the thumb on a board to make them instantly resemble ears of cat.Cooked in boiling water, then served with vegetables or broth.Due to their shape like cats' ears, and because the local name is unfamiliar to outsiders, they are also called "Cat Ears".In some areas, it can be made fromsteamedand eaten after cooking.Oatmeal has a unique flavor, less digestible than wheat flour, so it keeps one feeling full longer.

Preparation steps:

1. Placemilletflour in a bowl.

2. Add a little salt to the water for mixing.

3. Gradually add water while stirring with chopsticks until it forms sheets.

4. Knead by hand until it reaches "three clean" (clean bowl, clean hands, clean dough).

5. Cover the dough with a wet cloth and let it rest for 30 minutes.

6. Cut into strips then cut into small pieces about the size of your finger joints.

7. Use the thumb to press and push the dough to make one "Cat Ear".

Jinzhong Oil Cake

Introduction

Oil cakes are made fromyellow rice(soft glutinous millet flour), with sugar or sweet fillings like dates or bean paste, then fried.They have a golden color, crispy on the outside and tender inside, soft and fragrant, very tasty.In Jinzhong area, there are many varieties of oil cakes due to different methods of making them, such as cloud slices, date cakes (also called cut cakes), raw fried cakes;due to their ingredients, they are also called

rice cakeand vegetable cakes.Because "cake" sounds like "high", for the wish of continuous improvement and prosperity, people often eat them during festivals or important occasions such as weddings, birthdays, new home construction, etc., so they are also known asNew Year's Cakeand Joy Cakes.Over the years, oil cakes have accompanied people in welcoming New Year and celebrating joyous occasions, becoming a beloved traditional food of Jinzhong residents.Before liberation, the "Zhongxing " in Yuci city inner Gongmen Street and some famous brands in Qi county, Taiyuan were most well-known for their oil cakes.Jinzhong Oil NoodlesIntroduction

Oil noodles are a traditional food of Taigu County, shaped like

buns

and fried after cooking.Crisp on the outside and soft inside, fragrant and sweet to taste.Historical CultureIn the Qing Dynasty's Qianlong period, Taigu County already had fried foods such as oil cakes and food.

By the time of Xianfeng and Tongzhi, "Longsheng Chang" (originally named "Lóngshèng Chāng") began to produce oil noodles specifically for families.

"Wén" brand (Wényuán táng, Wénlìng táng, Wéncíng táng) improved the ingredients and techniques, making the oil noodles more distinctive."Wén" brands gradually replaced "Lóngsheng Chang", becoming major workshops for producing and distributing oil noodle foods.Originally a New Year's treat, due to their fame from the "Wén" brand, they became common food items as well as gifts among relatives and friends.Xiyang Hanging Oven Small Burnt Pancakes

Introduction

Xiyang hanging oven small burnt pancakes are also known simply as burnt pancakes. They are a traditional food in Xiyang.

Originating from the Jin-Yuan period, they have over 800 years of history.

During times of war and strife, people needed easily digestible, preserved, and portable foods for escape, which led to the creation of burnt pancakes.After several improvements, today's hanging oven small burnt pancakes are still produced as a gift or visitation food in Xiyang.Making process: Mix flour with water, allow fermentation. Add appropriate alkali, mix into dough softer than steamed bun dough, roll into thin strips, cut into about 50g pieces, use a special rolling pin to make the inside thin and edges thick, brush with diluted vinegar, place in a hanging oven (charcoal fires on both sides), cook until done.1. Fermentation (Mix flour with water, ferment)

2. Knead dough (Add appropriate alkali, mix into dough softer than steamed bun dough)

3. Cut pieces (Roll strips and cut into about 50g pieces)4. Roll out (Use a special rolling pin to make inside thin and edges thick)5. Roast (Brush with diluted vinegar, placed in hanging oven for roasting)

6. Out of the furnace, handmade.

Cooked until done, within minutes, six or seven invitingly colored and fragrant burnt pancakes are roasted.

Buckwheat

Cold Noodles

Introduction

Sweet buckwheat cold noodles are a common summer dish in Shouyang.Historical Culture

It is said that during the peak of the hot season, when Zhao Kuangyin passed through Nancha Guanshi, he was famished and thirsty. A white-haired master presented him with a bowl of white noodles, which were refreshing and delicious. He inquired about their ingredients, and the master replied they were made from sweet buckwheat.Thus, it became known as Sweet Buckwheat Cold Noodles, still a favorite among guests today.

Taiyuan Roasted Pigeon

IntroductionTaiyuan roasted pigeon is a traditional dish of Taiyuan in Shanxi Province. Its golden color and rich aroma make it an appealing dish to the palate.With nearly 100 years of history, this specialty was first produced during the Qing Dynasty. The best known roasting shops were "Lóngshèng Chāng" on South Gate Street's Wanshou Lane in Taiyuan and "Sānshēng Yuán" outside the south gate.

This dish has been a symbol of hospitality, enjoyed by merchants and dignitaries from home and abroad.

Legend has it that Zhao Kuangyin, traveling from Huangze Pass to Shanxi during the heat of summer, arrived at Nancha Guanshi when both man and horse were tired and wanted some cool food.Just then, a white-haired old master brought a bowl of plain food. After Zhao Kuangyin ate it, he felt it was refreshing and delicious, asking what it was made of. The old master said it was made from sweet buckwheat, but then he vanished instantly.Thus, the dish got its name as Sweet Buckwheat Cold Noodles, and has been passed down to this day, fitting well as a guest meal.

Tàigǔ Smoke-Dried Pigeons

Introduction

Tàigǔ Smoke-Dried Pigeons are traditional Han Chinese delicacies from Taigu County in Shanxi Province. They have a golden red color, strong smoky aroma, and rich taste that is both fragrant and nutritious. These smoke-dried pigeons on the dining table make people drool.With nearly 100 years of history, the Tàigǔ Smoke-Dried Pigeon was first created during the Qing Dynasty.This specialty used to be served by merchants to host domestic and foreign guests at their establishments. Back then, "Lóngshèngchāng" on West Street near South Gate in Taigu City and "Sānshēngyuán" outside South Gate were most renowned for their smoke-dried pigeons.

The method

The processing of Taiyu smoked pigeon typically selects wild pigeons, after which the pigeon is slaughtered.Pigeonis then placed in boiling water at 80 degrees for three minutes and the feathers are removed.The pigeon is then opened from the buttocks to remove the internal organs. The pigeon should be washed with cold water; hot water should not be used as it affects the skin color of the pigeon.The cleaned pigeon is soaked in clean water for two hours.

Before braising, the pigeon is blanched in boiling water first and then placed into a braising pot along withcumin, star anise, large fennel seeds, sandalwood seed, cardamom,ginger, garlic, salt, and other condiments and medicinal herbs.After boiling, it is simmered on low heat.When the pigeon is cooked to the point that a skewer can easily pierce through it, it is basically done.The pigeon is then removed and placed in an oven for smoking. Place fir or juniper sawdust into a pot over fire, light the fire, and when smoke rises, placeearthenware poton top. The pigeon is smoked until it turns golden red.

The golden-red, smoky-smelling smoked pigeon, with its rich taste and aroma, indeed piques one's appetite.

Mingguo Doudou

Introduction

Mingguo Doudou, also known as Minggong Guqiu, is native to Xiyang County, Jinzhong City, Shanxi Province. It is a main type of noodle in the Jinzhong area, with clear and refreshing taste.Not only can it be made from soybean flour, but also from sorghum flour,milletflour(some white flour, soybean flour, or starch flour should be added), served with various meat or vegetable toppings or sauces.Additionally, it can be served as a soup when combined with seasonings.Dishes such as spicy sauce mingguo dou and pickled cabbage mingguo dou are particularly distinctive.Historical CultureThis snack originated in the 1950s to 1960s as part of farmers' meal plans to improve their diet. With the modern trend toward natural, nutritious foods, this dish has seen a resurgence and is now commonly served for guests.

The Method

Mingguo Doudou is also known as er guodou due to its shape resembling small tadpoles; it is a simple folk snack from Shunli.

Its preparation can be done with warm or cold water, and a variety of tools such as round holes or flat holes are available for making the noodles.

High-quality, chemical-free white flour, soybean flour, etc., can be used. The type of flour and quantity can vary based on preference.The sauce level can be high or low with meat or vegetables.

Ingredients such as home-made pickles,chiliare also suitable; the dish can be enjoyed cold, hot, or in soup form.Its main features include diverse ingredients, rich nutrition, bright colors, and appealing taste. It is particularly beneficial for digestion during winter and cooling during summer.Furthermore, its unique shape promotes gastric peristalsis and enhances digestive function, making it an excellent health dish.Dipping SoupIntroduction

Dipping soup is a common way of eating in Pingyao. Primarily made with sorghum flour, the process is simple; mix the flour into water and gently heat while stirring until a thick paste forms. Use chopsticks to scoop the paste.Next, pour oil into a pan, add chopped garlic and chili powder, then add water to form a soup. This completes two steps: making the paste and the soup.

To enjoy the dipping soup properly, focus on "dipping".

Making the Sauce

Making the sauce is simple but requires attention in taste. Ingredients include: green onion flowers,soy sauce1 tablespoon, Shanxi aged vinegar 3 tablespoons, fermented broad bean paste 1 tablespoon, and a little water.Process:

First, heat a pan with oil.Add several grains of star anise, then gently fry until slightly darkened and fragrant.Next, add the garlic and half the green onions, frying until fragrant.

Then, add about 1 tablespoon of soy sauce.

Followed by adding around 3 tablespoons of Shanxi aged vinegar.

Add 1 tablespoon of fermented broad bean paste.Lastly, pour a small amount of water. Bring to a boil and simmer for 2-3 minutes.Finally, add the remaining green onions.Preparing the Dipping PasteIngredients: sorghum flour, water.Tools: rolling pin or chopsticks.Process:

Place an appropriate amount of water in a pan.

Pour the sorghum flour through a sieve into the water. Use the rolling pin or chopsticks to stir continuously until the mixture thickens.

Continue stirring with a until the bottom starts to bubble, indicating that it is ready.

You can also use chopsticks to scoop up some of the paste.

Add a little cold water and cover to allow the paste to cook evenly. After about 3 minutes, stir well and your dipping paste is ready.

Serve the cooked paste on a chilled plate. Use chopsticks to dip pieces into the sauce before eating; this enhances the flavor. Enjoy the chewy, smooth texture with its perfect blend of sourness and spiciness.

Cooking tools: Rolling pin or chopsticks.

Preparation method:

Step 1: Put an appropriate amount of water in a pot.Step 2: Place the glutinous millet flour on a sieve. With your left hand holding the sieve, use your right hand with a rolling pin or chopstick.Step 3: Pour the glutinous millet flour into the water. Stir quickly with the right-hand chopsticks or rolling pin in a clockwise direction.

Step 4: Continue stirring until the consistency of the pot changes from thin to thick, no more dry powder should be added.

Step 5: Keep stirring the porridge with a spatula until it emits steam and bubbles form at the bottom of the pot. These bubbles will pop up very high and can burn your hands due to their heat.

You can use chopsticks to take out some of the porridge.

Step 6: Add a small amount of cold water to the pot, cover it with a lid, letting the steam from the boiling water cook the porridge until it's fully done. This process takes about three minutes.

Three or four minutes later, lift the lid and find most of the water in the pot has evaporated. Gently stir the porridge a few times; once this is done, the porridge is ready.

The cooked porridge should be placed in a bowl pre-cooled with cold water.

When eating, take a piece of the porridge and dip it into the sauce bowl several times to fully absorb the vinegar flavor before putting it into your mouth. The texture is chewy and smooth, with a sour and spicy taste that grows on you the more you eat. It's truly indescribably delicious!

Stir the sorghum flour into the water with a chopstick or rolling pin in a clockwise direction quickly.

Continue stirring until the water thickens, and then stop adding dry powder.

Use chopsticks to continuously stir the batter vigorously. The hot liquid batter constantly boils up steam, and bubbles form at the bottom of the pot, popping high, which can burn your hand.You can use a chopstick to pick up some of the batter.

Gently add a little cold water to the pot, cover it, and let the batter cook thoroughly under the steam.After three or four minutes, uncover the pot. Most of the water has evaporated, and you should stir the batter a few more times before it's ready.

Serve the cooked batter on a plate that was cooled with cold water.

There are in eating as well. Take a piece of batter with a chopstick and dip it in the condiment bowl several times to fully absorb the vinegar flavor before putting it in your mouth. The texture is chewy and smooth, and the sour and spicy flavors are perfect, making you want to eat more.Wow, that feeling is indescribable!