Yangquan City is the third largest city in Shanxi Province.Urban areaTáo River runs through it, and within its borders lie mountains and abundant mineral resources, making it a famous place for producing anthracite coal in China.Specialties

SnacksInclude: Guo Yang Rou (Sichuan-style stir-fried meat slices), He Lao Noodles, Yangquan Mpi Min Qu, Tui Mao Er Dou, Nulanzi, Yu Xian Halved Potatoes,Dāopó Noodles, Pingding Bean Leaves, Meat Canned Meat,Fen TiaoTofuThreadsShi ShiPingding Guo Yang Rou

Introduction

Guo Yang Rou is the most famous Han Chinese traditional dish in Shanxi Province, originating from the Ming Dynasty. It was originally a name dish in official households and later spread to the folk areas around Taiyuan before gradually spreading to other parts of Shanxi.

"Guo Yang Rou" exists in Jiangsu, Shanghai, and Zhejiang regions as well, but Shanxi Guo Yang Rou stands out in terms of its selection and preparation methods, imbuing it with a strong local flavor.The dish has a golden yellow appearance and is salty and flavorful, with the aroma of vinegar. It has an exterior that is tender and an interior that is soft, with a sauce that is neither too thin nor too thick and slightly coated with clear oil.Ingredients:PorkAuxiliary materials:

Egg yolk

Black garlicBlack fungusWater starchSeasonings:GingerCooking wineSaltMonosodium glutamate (MSG)Old vinegarSoy sauceVinegarSichuan pepperSpiced waterPreparation: 1. The preparation of Guo Yang Rou is very strict.First, select a piece of fine, tender meat that is purely lean and cut it into thick slices (0.2 cm) diagonally against the grain. There should be no tendons or ligaments in between.

Mix the meat with egg yolks and cooking wine to create a batter. The key process lies in "frying", where the oil must be wide, and the fire is crucial. If too hot, the meat will become tough; if too low, the slices may break due to the loss of coating.Once the pan reaches nine-tenths heat, carefully add the prepared meat slices into the frying pan. When using high-temperature oil, you can move the pan away from the fire and use a chopstick to stir-fry until golden brown. Remove excess oil after frying.2. Pour the fried meat back into the pan and spray it with vinegar, cooking wine, old vinegar, soy sauce (amounts depend on experience). Add sliced black garlic, stir-fry for a moment, then add spiced water and a small amount of clear water. Add MSG, mix well, and use water starch to thicken the sauce before finishing with a dash of oil.The finished dish should have: A golden yellow appearance, be salty and flavorful, carry the aroma of vinegar, be tender on the outside and soft inside, with an appropriate amount of clear sauce that is neither too thin nor too thick, slightly coated with clear oil.You can also use cabbage instead of black garlic.Fen Tiao, Tofu ThreadsIntroductionFen Tiao and Tofu Threads are traditional dishes from Pingding County under the jurisdiction of Yangquan City in the central Shanxi region. The main ingredients are vermicelli and tofu threads. The characteristics of this dish include crispy outside and tender inside tofu threads, making it a mild-looking but spicy dish that can burn your mouth.Historical CultureThis dish is often served at festive meals or banquets in Yangquan and the central Shanxi region.In recent years, various restaurants have introduced innovative dishes such as Stir-fried Kelp with Vermicelli which share similarities with Fen Tiao and Tofu Threads.Yōuyān River NoodlesIntroductionYōuyān River Noodles and special local delicacies in Yuci County, made from buckwheat flour. The noodles are characterized by their firm texture and smooth taste. They are prepared by adding local specialties such as mustard and old vinegar to the cooked noodles along with optional cucumber or green bean sprouts for a refreshing cold dish.Yangquan Mian PiIntroductionIn most regions of China, "mian pi" refers to a type of small dumpling made from wheat flour that is usually eaten cold. It is essentially "cold rice noodles".Substitute garlic sprouts.

Wood ear and tofu strips.

Introduction.

Tofu strips with vermicelli is a traditional dish from Pingding County, which falls under Yangquan City in the Jinzhong area of Shanxi Province. The main ingredients are vermicelli and wood ear tofu.Fried bean curd strips.The key to this dish is that the tofu strips are fried until they become crispy on the outside and tender on the inside, making it look mild but feeling hot when eaten.

Cultural Background.

This dish is a traditional choice for banquets or meals during weddings, funerals, or other important events in Yangquan and Jinzhong regions.In recent years, various restaurants have innovated with dishes like stir-fried rapeseed sprouts with vermicelli, which share similarities with tofu strips with vermicelli.

Rapeseed oil noodles.

Introduction.

Rapeseed oil noodles and the local specialty in Yuncheng County of Shanxi Province are made from buckwheat flour and have a distinct texture.Local Delicacies.The noodles are very firm, smooth, and delicious. They can be served by adding local specialties such as mustard greens and old vinegar, along with sliced cucumbers or green bean sprouts if preferred, for a refreshing cold dish.Family Gathering.People gather around to enjoy this dish, especially during the cold winter months when it is a delightful treat.Yangquan noodle cake.Introduction.Rapeseed oil noodles and Yuncheng County's specialty are made from buckwheat flour. The texture of these noodles is firm yet smooth, and they can be served with various toppings or sauces.Noodle soup.Distinctive dishes include spicy sauce rapeseed oil noodles and pickled cabbage rapeseed oil noodles.In the northern Shanxi region and Longshan areas, eating peeled buckwheat cakes is considered auspicious.

It symbolizes a harmonious family life and good fortune in various occasions like weddings, birthdays, and New Year celebrations.

Customs of local cuisine often stem from regional resources and cultural inheritance.

"Noodles" generally refers to a snack made from wheat flour that is typically served cold in most areas.It can be seasoned with chili sauce and eaten as a cold dish.A type of noodle, such as Baxiang Noodle and Tiantai Noodle.In some areas, such as the Shaanxi Hanzhong region, the term "noodle" generally refers to noodles made with rice flour.BoilA snack that can be eaten hot or cold, such as Hanzhong Noodle.Noodle has characteristics of being chewy, soft, sour and spicy, and is one of the more locally distinctive foods in western China. It is known for its high-quality ingredients, meticulous craftsmanship, and emphasis on seasoning, with "white, thin, translucent, soft, chewy, and fragrant" being its hallmarks.

Yangquan Noodle is also a local specialty.AppleThe best noodles are those made with apples.So far, it has a history of over 150 years.Those who have tried it know that the noodles here areChili pepperdelicious, with a chewy texture.

Starch paste

Introduction

In Yangquan, there is a unique local dish calledNoodle.It is called "starch paste".Starch paste is made withCornandnoodles, originally a staple food for the poor people in the mountains. However, due to its unique dipping sauce and texture that is neither too hard nor too soft, it has been improved by chefs and has become a popular dish in many restaurants in Yangquan. Some restaurants even introduce starch paste as a signature dish.

History and culture

Every time it rains or snows, the people of Yangquan will cook a large pot of starch paste, stir-fry a pot of chili and potatoes, and sit together as a family, dipping the chili and potatoes into starch paste, and everyone will use chopsticks to pick up starch paste to eat. This is similar to eatingHot potbut the food is different.Starch paste is nutritious, warming, and can protect against cold and damp, and it is easy to digest, so it is loved by people living in rural areas.The way to make itStarch paste may seem simple to make, but it is rich in content. It involves boiling water, adding chopped potatoes, beans, and other ingredients, and cooking them until they are half cooked, then adding noodles.

The way to add noodles also requires careful attention, as the amount of water in the pot affects the final texture of the starch paste. Too much water will make the starch paste too soft, while too little water will make it too hard.

When adding noodles, it should be spread in a circular motion around the boiling water, leaving a gap in the center and along the edges to allow steam to escape. Once the noodles are added, the pot should be covered and cooked over low heat until the water has evaporated and the noodles are evenly mixed with the flour.Adding noodles is a very important step that requires two people to work together. One person should hold the pot rim firmly, while the other person quickly stirs the noodles and vegetables in the pot with a rolling pin.This is the process of integrating noodles, vegetables, and water, and if the stirring is not done properly, the noodles may become sticky.Noodles made in this way are considered substandard.In the countryside, people also use cabbage, leafy vegetables, and carrots to make starch paste. Adding these vegetables to starch paste not only makes it easier to combine noodles, vegetables, and water, but also improves the flavor of the starch paste.The right temperature is also important when making starch paste. The water should be boiled over high heat, and then the noodles should be cooked over low heat.If the temperature is not properly controlled, the noodles will become too soft, and the high heat will cause the noodles to burn.The following is a simple recipe:

IngredientsAppropriate amount of flourA few potatoesSome leafy vegetablesA few slices of pork

A small amount of rice

A little bit of corn starch

If you add some pickled vegetables, add a little

Green onions and garlic

Mix all the ingredients in a bowl, add an appropriate amount of salt, and then add water.

Heat the oil in a pot, add the green onions and garlic, then add the potatoes and stir-fry until they are slightly softened, then add water.

Bring the water to a boil, then add the noodles and cook for about 20 minutes.Finally, add salt and stir well.The noodles are ready.

The next step is to stir-fry chili.

Chili

　　

Peanuts

AndSesame seeds

A bowl of chili is made by grinding these ingredients into a paste, then adding chopped green onions, salt, and a little bit of Sichuan peppercorns.Finally, the family sits together, eating noodles with chili. This is a delicious dish, especially on cold days.

Dumpling

IntroductionDumpling, also known as "meat dumplings", originated in Shanxi Province, specifically the Jinzhong area, and is a traditional food in Shanxi.It can be made with both wheat flour and rice flour.It can also be made with sticky rice flour, corn flour, and bean flour, and it can be eaten with various sauces or broths.Another popular dish made with dumplings is dumpling soup.Then pour the hot oil into the bowl, making this dish fragrant.

　　

Family members gather around to enjoy the meal in this chilly weather.

Milled noodles.

Introduction.

Milled noodles are also known as milled bugs or milled crickets and originated in Xixian County of the Jinzhong area, Shanxi Province. They are a primary noodle dish in the region, offering a delicate taste.In addition to buckwheat flour, they can also be made from millet flour, fine cornmeal (mixed with an appropriate amount of white flour or bean flour), and served with various meat or vegetable toppings or sauces.Soup noodles.Special varieties include spicy sauce milled noodles and pickled cabbage milled noodles.In northern Shanxi and Luliang regions, eating peeled buckwheat cakes is considered auspicious.It symbolizes a harmonious family life and good fortune in various occasions like weddings, birthdays, and New Year celebrations.At the end of the year, people also eat these noodles to wish for harmony within the family and smooth progress throughout the coming year.Local food customs often originate from regional resources and historical traditions.Rapeseed cakes in Daxiong."Forty miles of buckwheat cake, thirty miles of pastry, twenty miles of millet cake makes your waist ache." This saying indicates that eating buckwheat can give enough energy to walk forty miles while millet only provides for about twenty.

Historical and Cultural Background

This snack originally was a common meal for farmers to improve their diet during the difficult years of the 1950s and 1960s. As modern people increasingly seek natural and nutrient-rich food, this snack has gained popularity and now graces fine dining tables, becoming a dish for entertaining guests.

Preparation

Mingguodou is also known as (Er Gudou), named after its shape resembling small tadpoles.It belongs to local snacks in Stuliu. The preparation process is simple with flexible ingredients and cooking methods.

The dough can be made using warm or cold water, and the mold used for making it has round and flat holes.High-quality wheat flour, pea flour, mixed flours, buckwheat flour, cornmeal, sorghum flour, and other green food materials are selected as ingredients. The types of flour can vary based on personal preference.The quality of the sauce is not limited to any specific type; both meat and vegetable-based options are available.Homemade pickled vegetables or chili peppers from farmers' homes are also used, along with meat, poultry, or eggs.It can be eaten as dry noodles, soup, or cold dishes.

The main characteristics include the variety of flours, rich nutrition, bright color, and strong appeal to appetite. It is particularly warm in winter and refreshing in summer.Its unique shape makes it easy for people to chew and helps promote gastric peristalsis, making it an ideal health food.

Yugan Braised Potatoes

Introduction

Yugan braised potatoes are a specialty dish from Meng County in Yangquan City, Shanxi Province. They have unique preparation methods and a long history.

Preparation

Main ingredients: potatoes.

Seasonings: Sichuan pepper,Rice cake (baizi)ginger, sugar, salt, monosodium glutamate, old onions, garlic cloves, cola, sesame seeds, (ziran), soy sauce, etc.

Preparation for braised potatoes:

Wash fresh small potatoes and do not peel them.

Boil water in a pot, add the potatoes, bring to a boil over high heat, then simmer for 10 minutes. Remove and drain.

Fry the boiled potatoes in oil until slightly wrinkled on the surface; remove and drain the oil.Meanwhile, prepare the sauce by adding all seasonings to another pot.Add the fried potatoes to the sauce. Simmer over high heat for 20 minutes until the potatoes are soft and tender.Eggs should be peeled before adding and removed after 10 minutes.Use a fork to test if the potato is done; it's ready when it can be easily pierced with a toothpick. Remove the potatoes and eggs, place them in another clean container.Strain out the seasonings from the sauce, then pour the sauce over the potatoes in the new container and let it sit for more than 2 hours before serving.Oat PancakesIntroduction

"Oat Pancakes" ( kǎolǎo) is a traditional noodle dish from high-altitude areas in Shanxi, especially in Xinzhou region.A kǎolǎo refers to a container made of willow strips and shaped like a (dǒu).

It's also called "bahdou" ( ).

"Oat Pancakes" is a finely crafted noodle food using high-quality oat flour. Its shape resembles that of "bahdou," hence the name.

A bamboo basket or willow strips are woven to form a round container, similar in size and shape to a bucket, used by farmers for carrying water or storing items. It's named after its resemblance to "bahdou."In Zhangjiakou City, Hebei Province, such as Pingshan County, Yangyixian County, Guyaoyan County, Kangbao County, Chongli County, Fengning County of Chengde City, and Wuchuan County, Ordos City's Liangcheng County, Zhuozixian County, Fengzhen City, as well as some areas in Zhengxiangqu.It is also popular in Datong's Liaoyun County, Yanggao County, and other regions.Historical BackgroundOat Pancakes are also known as oat dumplings in Inner Mongolia. As a staple food in Shanxi’s central and northern highland areas, they are widely enjoyed in restaurants and hotels.Their preparation method and naming origin date back to the Sui and Tang dynasties (around 1400 years ago).According to folklore, when Emperor Taizong of Tang was exiled as a Taiyuan military governor, he passed by Lingsong Temple in the Dugou Valley and an old abbot specially prepared this oat dish for him.When Emperor Taizong asked what it was, the old abbot replied "kǎolǎo."

According to The Dictionary of Chinese Language, a kǎolǎo is a container made from bamboo or willow branches. In the poem by Tang Yin: “ ，,” it appears that the abbot referred to the small steamer basket.

Later, when Emperor Taizong became emperor, he sent the old abbot to Mount Wutai as head monk. On their way through Jingluo County, they saw oat harvests and passed on the kǎolǎo preparation method to local people.This folk dish eventually spread across Shanxi, Shaanxi, Inner Mongolia, Hebei, and Shandong provinces, becoming a common household food in northern mountainous areas.Another legend says that Emperor Taizong used this oat dish to reward his troops during their rise to power. The term “kǎolǎo” is said to have evolved from the word "reward."This is just a folk tale, but oat kǎolǎo indeed serves as both a common home food and an act of hospitality.In northern Shanxi and Luliang regions, people associate eating oat kǎolǎo with concepts like “security,” “harmony,” etc. It’s often served on special occasions like elders' birthdays or children's coming-of-age ceremonies.During the new year and end of the year, people also eat it for family harmony and good fortune.Many local customs derive from regional resources and historical legacies."Forty miles of oat flour, thirty miles of cake, twenty miles of buckwheat flour can break your waist." This saying refers to how filling oat noodles are, allowing one to travel forty miles after eating them. In contrast, buckwheat noodles only allow for a journey of twenty miles.Thus, people in this area particularly favor oats and hold them in high regard as precious food.Yutian and Oat Fish become unique flavors of Tientsin.The northern highland region of Shanxi is abundant in oat (also known as yàomi) from local folk songs such as "Three treasures of Yanbei, oats, mountain yam, and big fur coat."In the past, harsh natural conditions honed people's skills in making fine oat noodles. New brides would showcase their skills with oats on their first pot cooking at her husband’s home; while new grooms would eat ten different kinds of oat dishes during the Spring Festival.

Oat kǎolǎo is one such dish, known locally as "oat dumplings" due to its honeycomb-like shape.People in this area particularly love buckwheat and consider it a precious food.Rapeseed dumplings and fish cakes are unique specialties of Tianzhen County.Northern Shanxi province, known for its buckwheat (also called oat or jade wheat), is the main production area."Three treasures of Yanbei: buckwheat, yam, and big fur coat" reflects its abundance in these crops.

Hardship in the past taught people to skillfully make various dishes from different grains. New brides show their culinary skills on their first time cooking for their families-in-law;while new grooms also have special treats on Lunar New Year, with ten kinds of buckwheat dishes.Rapeseed cakes and buckwheat cakes are a local delicacy here."Forty miles of buckwheat cake, thirty miles of pastry, twenty miles of millet cake makes your waist ache."This saying reflects the energy-boosting effects of these grains.Starving one's waist."It refers to the fact that people can walk forty li after eating buckwheat noodles, but only twenty li after eating foxtail millet noodles.Hence, the people here particularly love buckwheat noodles and regard them as precious treasures.Buckwheat dumplings and buckwheat fish have become unique food in Tianzhen.Northern Shanxi high-altitude cold regions are abundant in buckwheat (also known asoat, jade millet).A folk song "Three Treasures of Yanbei: buckwheat, Chinese yam,big quilt"can be seen from this.In the past harsh natural conditions honed the people's skills in making small portions of mixed grains; a new bride had to show her ability with buckwheat noodles first when she cooked for her mother-in-law;and a new groom was expected to eat ten kinds of buckwheat noodle dishes on the Spring Festival visit.The key to its preparation lies in three points: boiling water and mixing, quick rolling into shape, and mastering the heat.

Preparation Method

Among them, Xinzhou's method is the most typical: adding an equal amount of cold or hot water to the millet flour, pushing a ball with the palm on a smooth board, and rolling it into an ear-shaped tube about one inch long, thin as a leaf, light yellow in color.After making them, they stand upright in rows like a bee hive inside the steamer basket.Then they are steamed similarly tosteamed buns.When they are cooked, their fragrance fills the air; when eaten withmuttonormushroomsoup, it makes one drool and enhance appetite. It is delicious with an extraordinary taste that lingers.

Not easily broken when stir-fried,

Introduction

"Dish Not Broken" is a common type of Han Chinese snack in Shanxi Province, more specifically a specialty of Yangquan. Due to its ability not to break even after long periods of frying, it got the name "Dish Not Broken." It can be eaten directly after steaming or stir-fried again.After stir-frying, the Dish Not Broken is slightly crispy on the outside and tender inside, seasoned with chili powder mixed withpotato strips,which smells delicious. It is a top local delicacy favored by locals.

Preparation Method

① Peel the potato, grate it into strands, place the potato strands in a colander and rinse under water until they are not too dry, keeping some water with them.Then add the cookedriceto the flour gradually while mixing by hand to ensure even distribution (the ratio of flour to potato strands and rice is about 1:1.5, adjust according to actual volume).Hanging water relatively evenly (the ratio of the hanging water to potato strips and rice is approximately 1:1.5, adding potato strips and rice while stirring by hand).② Put the potato and rice mixture in a steamer for about 15 minutes.

③ While it is steaming, cut the green onion into flowers and garlic into small pieces.

After ten minutes, the potato is ready.④ Heat oil on medium heat, add a few seeds of

kitchentang,

then stir in the chopped green onions and garlic together.

Add the steamed potato strands and rice mixture to the pan, stir-fry until lightly golden yellow. Season with salt according to taste and serve when done.

⑤ You can also make other simple dishes like chili-cooked potato strips as desired.

Yangquan MienIntroductionPiao Mien Qu, also known as Xiao He Lao, began to be popular in Yangquan during the Ming Dynasty.It is made by mixing a small amount of finely ground white flour with mung bean powder and pressing it through a special machine called Piao Mien Qu bed.After cooking, it is served with various flavored soups.Long likehanging noodles,thick as fine hairs, light in taste but rich in flavor, with a refreshing aroma. It is nutritious and unique in taste, also helping to dissipate heat and cool off.It can be eaten as the main dish or served with soup, appearing both at banquets and on family tables.

Historical and Cultural Background

The renowned scholar of the late Ming and early Qing dynasties, Fu Shan, also wrote "A Record of Xiao He Lao" to praise Piao Mien Qu.Fu Shan invented a method for mixing flour with spring water, like usinggoji berries,mulberriesfor spring, andred adzuki beans,coix seedsfor summer. He also suggested usingdioscorea bulbifera,liliesfor autumn, andrehmannia root,angelica sinensisfor winter. For health benefits, he used rice paste water mixed with medicinal herbs such as forsythia, honeysuckle, and coptis.This formed the broad scope of Piao Mien Qu: "Valued in its threads, refined in floating, flavored in the soup, nourished by the noodles, interconnected and sustainable throughout the seasons."Mung bean powder is the main ingredient. According to Li Shizhen's

"Compendium of Materia Medica,"

mung beans are considered a "food essential" with cooling properties for detoxification and vision improvement.Combined with Fu Shan's health-preserving water, Piao Mien Qu became an nutritious dish. Unfortunately, the people of this city failed to promote it widely.Nowadays, many restaurants serve Piao Mien Qu, but they lack its health benefits.IntroductionPiao Mien Qu, also known as Xiao He Lao, originated in Yangquan during the Ming Dynasty. It is made by mixing a small amount of finely ground white flour with mung bean powder and pressing it through a special machine called Piao Mien Qu bed.After cooking, it is served in a soup broth prepared with specially processed leaf vegetables called Dounie Cai.These are local specialty vegetables made from

mung bean leavesoryellow beans,processed and fermented. The main ingredients are mung bean powder and white flour, mixed in an 8:2 ratio. Preparation is simple; mix the dough with cold water and press it through a special machine.The noodles sink to the surface when cooked, hence its name "Piao Mien Qu." The preparation emphasizes a fresh broth made from ingredients like scallion, ginger, coriander, soy sauce, vinegar, pepper powder, salt, and sesame oil. Adjusting these seasonings properly is crucial for flavor. When served, pour hot soup over the noodles in a bowl with pre-added condiments; the noodles float to the surface, making it visually appealing."Peach mianqu eats soup," as the saying goes; making a fresh broth is most important for peach mianqu. The taste of the mianqu and whether it can float in the bowl depend on how well the soup is prepared.Making the fresh broth best shows the chef's skill, with finely chopped scallions, minced ginger,coriander, soy sauce, aged vinegar,pepper powder, table salt, and sesame oil being mixed in just the right proportions by the chef's hand. When the mianqu is ladled into the bowl, a pour of hot broth follows, making the mianqu float as it did in the pot, with green coriander and scallions floating around the mianqu, creating a pleasing appearance to the eye.