Datong, a city under the administration of Shanxi Province, is one of the first cities in China to have local legislative power.

Local famous foods include Datong'sknife-cut noodles,mutton offal, and fried dough cakes.andDatong copperware.hotpot.andFenglinggesteamed meat dumplings.andcereals from Guangling County,tapioca.andpeaches.and other delicacies;

knife-cut noodles

Introduction

Shanxi Province is known as theworld of noodle dishes, with a wide variety of types. Among them, knife-cut noodles are most famous and are called "the king of noodle dishes." They have characteristics such as hollow inside and tough outside, softness that is easy to digest, and are regarded as one of the five famous noodle dishes in China alongside Beijing'spork-based sauce noodles,Henan's hot soup noodles, Hubei's hot dry noodles, and Sichuan's pork-shoulder meat noodles.Knife-cut noodles are a favorite among Shanxi people due to their unique flavor and are well-known worldwide.The knife-cut noodles get their name because they are cut using a knife.Using the knife to slice out noodle leaves, which are thick in the middle and thin on the edges.With clear outlines,tasting soft but not sticky, chewy yet flavorful, making them popular among those who enjoy eating noodles.Among all the knife-cut noodles from various parts of Shanxi Province, Datong's are the most famous, truly "the king of kings."

Datong's knife-cut noodles are of good quality and affordable prices. They have excellent color, aroma, and taste, forming a unique Datong style.Many people who travel away from their hometown will go to noodle shops first after returning home just to enjoy a bowl of knife-cut noodles as a way to relieve their longing for home.

Historical Legend

There is an old legend about the origin of knife-cut noodles.After the Mongol Tartars occupied the Central Plains, they established the Yuan Dynasty.To prevent "Han people" from rebelling and revolting, all metal objects in households were confiscated, with a rule that ten households shared one kitchen knife for cutting vegetables and cooking.One day at noon, an old woman was about to cut noodles but had no knife. Her husband went out to get the knife but returned without it.When he passed through the Tartar gate, his foot accidentally touched a thin iron plate, which he picked up and put in his pocket.Upon returning home, the pot boiled loudly while everyone waited for the noodles cut with knives. However, there was no knife, and the husband became very anxious. Suddenly, reminded by the iron plate, she used it to "cut" the noodles instead."Cutting" the noodles with a soft metal plate surprised her, but the idea helped.She placed the dough on a wooden board, held it with one hand, and cut the noodles with the thin iron plate. The noodle leaves fell into the pot one after another.The old woman was surprised at how this soft thing could be used to cut noodles. Her husband said, "If you can't cut them, I'll chop them.""Chopping" inspired her; she cooked these noodles in boiling water and served them to her husband first. He praised the noodles, saying they were very good.This story spread quickly across the Jincheng region.Making

The technique of kneading the dough for knife-cut noodles is strict, requiring precise ratios of water and flour; usually, one pound of flour requires three ounces of water. The dough is then formed into a ball, and a damp cloth covers it to rest for half an hour before kneading again until smooth, soft, and uniform.

If the kneading process isn't thorough enough, the noodles will stick to the knife or break while slicing.In many places across the country, they use the "strong flour" technique to make the dough strands thick and strong.The key to making great knife-cut noodles lies in the skill of the knife.A special curved knife is used instead of a regular kitchen knife. When slicing, the left hand holds the dough ball, while the right hand wields the knife with agile wrist movements, ensuring even force and uniformity as the noodles are sliced into long strips.Facing the pot of boiling water, each slice moves like shooting stars. The freshly cut noodles enter the boiling water, swirling in a beautiful dance much like silver fish swimming in water.Highly skilled chefs can make about two hundred cuts per minute, with each noodle precisely six inches long.Before serving, visitors can watch the chef's knife skills as an artistic performance.Millet Dough

Introduction

Millet dough is a special local delicacy in Datong that uses millet flour and mutton soup or offal soup.

Millet grows well in Datong.After processing and grinding, it becomes millet flour. It is suitable for diabetics and patients with high blood pressure, as it has therapeutic effects on these conditions.There are many ways to eat millet, including flat noodles, pressed pancakes, fried dough cakes, and kneaded dough balls (known as "cat ears").Among them, kneading dough is the most refined. It's called "kneaded dough" or "cat ear".After cooking, it can be served with a vegetarian sauce made from bean curd sheets, mushrooms, and other vegetables.

Or, for meat lovers, it can be garnished with mutton or pork sauces.The most important step is kneading the dough to make the cat ear.(1) Lazy method: Roll out the dough to about 2 cm thick, cut into small square pieces as big as your little finger. Push each piece to form a ball and cook until done in boiling water, then serve with mutton sauce.(2) Precise method: Take a piece of dough as large as an egg, shape it into a finger-thick rod, cut it into small balls and place them on a bamboo tray or basket. Using your thumb, roll each ball to form a cat ear. Cook in boiling water with slightly salted broth.When about nine-tenths cooked, remove from the pot and cook further in mutton soup until fully cooked. This process allows the dough balls to absorb more of the soup flavor.You can also add fried potato sticks and some spinach or kale for color and taste.This dish is a regional specialty with rich flavors.ToAmong them, the most is in, which is also known as.After being cooked,eggsaremung bean skindried mushrooms,andwood ear mushroomsare poured into a vegetarian sauce to pour or add mutton sauce and pork sauce, dip and eat it, the taste is fragrant and delicious, with its own unique flavor.Spicy sauce, dip and eat, fragrant and delicious, unique in flavor.

Preparation Method

Mix buckwheat flour with water until well mixed. Knead with your fist for a moment then rest for a short while.(1) Lazy eating: Roll into 2 cm thick flat sheets, cut into small finger-sized square pieces, push each with the thumb to form a ball shape. After cooking in the pot and pouring mutton sauce, add seasonings to become a soft and slippery local specialty food.(2) Careful eating: Take a dough of egg size, knead finely into a thumb-thick stick, tear off small finger-sized pieces, place on a bamboo basket, sieve, or brim (usually made of willow wood or willow branches), lay a thin layer of flour as a base. Using the thumb to roll the dough ball into a ball shape.Boil until almost cooked, adding a little salt to the broth to make the balls more chewy.When 90% cooked, out and cook in mutton broth to better absorb the taste of the broth.Add friedpotatostrips, add somespinachormustard greens, cilantro, making it visually appealing and delicious.A seasoning must not be missing in the dumpling, which ischili..After it comes out of the pot, it can be added withvinegar,and chili according to personal taste.

Yixian Beef Waist

Introduction

Yixian Beef Waist is a distinctive snack in Hanyuan, Yixian County, Shanxi Province, belonging to noodle dishes.Originating from the middle of the Qing Dynasty, it is a local delicacy in Yixian. Its color resemblescoffee,soft and sweet.It is said that during the middle of the Qing Dynasty, a restaurant owner named Yu Yi in Yixian County mixed white flour with sugar syrup and shaped them into small cakes. He then fried them in hot oil used for frying twisted dough sticks. After they were taken out and tasted, they had a sweet and smooth taste, becoming more fragrant when chewed, and their color was very similar to cooked beef waist. Thus, Yixian Beef Waist got its name.Historical CultureYixian County became an important economic and military center in the Tang and Five Dynasties period. In the Liao and Jin dynasties, it belonged to the Western Capital Road, where the economy was very prosperous.Later, after several wars, the area gradually declined.But by the middle of the Qing Dynasty, the local economy experienced a revival.

At that time, Yixian County was a must-pass place for Buddhist pilgrims heading to Mount Wutai, a holy site. Many visitors and merchants passed through here frequently.

Initially, there were only a few foods such as twisted dough sticks, yellow rice cakes, and flatbreads in the local food market, making restaurant business quite stagnant.The restaurant owner named Yu Yi was deeply worried about his struggling business.One day, while making flatbreads, he accidentally spilled half a bowl of sugar syrup on the flour. In a moment of inspiration, he mixed the flour with the syrup to form dough, but it couldn't be steamed or baked easily.He then decided to try frying them in hot oil used for twisted dough sticks. After tasting one of these fried pieces, they had a sweet and smooth taste that became more fragrant when chewed, and their color was similar to cooked beef waist.So he shaped the dough into beef waist forms and fried them together before serving them to guests who received it with great approval.From then on, Yu Yi specialized in making this food. His restaurant thrived because of his skills passed down through generations.In 1900, during the lunar month of August, a local official informed Emperor Guangxu and Empress Dowager Cixi that they were staying in Huai Rong City, so he specially prepared Yixian Beef Waist for their tasting. They appreciated it greatly, believing it was beef waist.Mao Dun's Shaved NoodlesIntroductionOf all the shaved noodles in Shanxi Province, Daming's shaved noodles are the most famous.Daming's shaved noodles are well-priced and offer a perfect combination of color, aroma, and taste. They have formed their own unique style.Many tourists from out-of-town praise them highly after tasting it. They can be considered "kings among noodle dishes."

The name comes from the cooking process which involves using a knife to cut the noodles.The noodles are thick in the middle and thin at the edges, resembling willow leaves when cooked.They have an outer softness with inner toughness. The more you chew them, the better they taste, and they are very popular among those who enjoy noodle dishes.

There are many famous shaved noodle shops in Daming, such as Dong Fang Shaved Noodles, Qizhong Shaved Noodles, Dong Guan Shaved Noodles, Nan Street Shaved Noodles, and Old Zhang's Shaved Noodles.

Among them, the Dong Guan Shaved Noodles are the most renowned. Many out-of-town guests choose to skip expensive banquets just to taste it.On its busiest days, one shop could use up 18 bags of flour and sell over 2000 bowls of noodles in a day.This truly demonstrates the charm of Daming's shaved noodles is unbelievable.Not only does Daming's shaved noodle win over customers with taste, but its business philosophy is also unmatched.

Free pickles such as pickled vegetables and black pickles are provided for guests. In recent years, they have introduced various flavoredcold salads,

although these come at a small price of 5 to 10 yuan per serving.Other local specialties like meatballs, boiled eggs, tofu pudding, andtofu skin

are also available for 5 to 10 yuan. Even the roast meat costs just a few yuan.

Enjoying a whole meal would only cost about eight or nine yuan in such shops.

This is something not found elsewhere.

This reflects the honesty of Daming's people.Daming's shaved noodles, along with Beijing'sbraised noodle,Shandong's Yifei noodle, Wuhan's hot dry noodle, and Sichuan's dangdang noodle, are known as the five famous noodle dishes in China. They enjoy a reputation both at home and abroad.There is an old legend about Daming's shaved noodles.After the Mongolian Tartars conquered Central Plains and established the Yuan Dynasty, they confiscated all metals from households to prevent "Han people" revolts. They limited 10 families to one kitchen knife for slicing and cooking.One day, an old couple prepared the dough but couldn't get their turn to use a knife because it was taken by someone else. Desperate, the husband picked up a thin iron plate on his way out of the gate and used it to cut noodles instead.

The wife complained that such a soft object would not be able to slice noodles. The husband replied: "If slicing is hard, then chopping will do.""Chopping" reminded her that she could chop the dough with this thin iron plate into noodle pieces and serve them in boiling water. The old man ate one, saying it was good.This news spread quickly and became a popular method of making noodles among the common people during the Jin region.Later, "Fengyang" produced Emperor Zhu Yuanzhang who unified China as the Ming Dynasty. This "chopping noodle" technique evolved into what we now call Daming's shaved noodles through multiple reforms.

Daming's shaved noodles are soft yet firm, with a unique taste whether served hot or cold, or in salads.The key to its uniqueness lies in the craftsmanship, mainly due to strict requirements for mixing the dough. The ratio of water and flour must be accurate, usually one catty of flour with three taels of water, forming loose noodles before kneading into a dough ball.Then it should be covered with a damp cloth for half an hour of rest before further kneading until smooth, soft, and even.If the dough isn't properly mixed, the noodles may stick to the knife or break during preparation.The most amazing part is the skill required in slicing. A specially curved knife must be used. The dough is mixed with water at a 5:3 ratio (water temperature varies by season). After it's rested for 20 minutes, wet cloths are placed over it to keep it from drying out.In addition, Da Tong knife-cut noodles also have many other specialty foods for customers to try. Common ones include meatballs, boiled eggs, boiled tofu,mung bean curdand so on, all at relatively low prices of 0.5-1 yuan.A nice piece of braised pork costs only a few yuan.At the restaurant, you can enjoy a hearty meal for about 8-9 yuan.But this is something not available in other places.This also reflects the honesty of Da Tong people.

Cultural History

Da Tong knife-cut noodles are among China's five famous noodle dishes, alongside Beijing's hand-pulled noodles,shumai, Shandong's Yifuyuan noodles, Wuhan's hot dry noodles, and Sichuan's DanDan noodles, enjoying a reputation both domestically and internationally.There is also an old legend about the origin of knife-cut noodles.After Mongol Tartars invaded China, they established the Yuan Dynasty. To prevent "Han people" from revolting, they confiscated all metal items in households, imposing a rule that 10 families shared one kitchen knife for chopping and cooking.One day at noon, an old woman mixed the flour, but her husband couldn't get the knife due to others taking it. The old man could only return home.When leaving the Tartar gate, his foot accidentally hit a thin metal plate, which he picked up and tucked into his pocket.Upon returning home, the pot was boiling loudly as the family waited for knife-cut noodles, but the husband couldn't get the knife back. He got desperate when remembering the metal plate in his pocket said: let's use this soft metal to cut the noodles!The old woman saw that it was thin and soft, grumbling about how such a thing could be used to cut noodles.The old man responded angrily: if cutting doesn't work, I'll chop them instead.The word "chop" inspired her. She placed the dough on a board, holding it with one hand while chopping with the metal plate into noodle pieces and dropping them into the boiling pot. Once cooked, she served them in broth for her husband to try first. He praised: this is great, we can skip getting the knife.This spread quickly through central Shanxi. Later, when Zhu Yuanzhang unified China as Emperor of the Ming Dynasty, this "chopped noodles" evolved into today's knife-cut noodles.Da Tong knife-cut noodles are soft yet firm, tender but strong, suitable for serving with broth or stir-frying or cold mixing, each has a unique flavor.

Preparation MethodThe uniqueness of Da Tong's knife-cut noodles lies in its craftsmanship. The mixing of the dough requires precision in water and flour ratio: one catty of flour to three taels of water. Then form it into a loaf shape, wrap with a wet cloth, let it rest for half an hour before kneading until smooth, soft, and uniform.

If not properly kneaded, the noodles may stick to the knife or break.

The skill lies in the slicing technique. Special-shaped knives are used instead of regular ones. First, use a 5:3 ratio of water and flour (the water temperature is warm in winter, cool in summer) then cover with a wet cloth for 20 minutes before cutting." " is another term for "woven baskets." A poem by Tang Yin refers to it as measuring gold. Later, an old monk, after becoming an emperor, taught the people of Dingyuan how to make noodles in this way.This local delicacy spread throughout northern China and became a common home food.There is another story about "." During Emperor Taizong's time, they used these noodles to treat their soldiers when establishing the Tang Dynasty. This led to the name "kao lao" (which means treat or reward).

This is just folklore, but in reality, these noodles are often used for guests and on special occasions.Roll the kneaded dough into an elliptical block and place it on the workbench.Be sure to apply force evenly. This way, the noodles will resemble a series of leaves following each other, like meteors chasing the moon, forming arcs in mid-air. Once they hit the pot of broth, they look like silver fish playing in water, very appealing. Skilled chefs can slice over 100 noodles per minute, with each noodle exactly six inches long.

Bitter Millet Cold Gelatin

Introduction

Bitter Millet Cold GelatinLocal Delicacyis smooth and slightly bitter to taste, distinctive and renowned for its unique flavor.Bitter Millet Cold Gelatin has high nutritional and medicinal value.Medical records state that "bitter millet can strengthen the stomach, increase vitality, and enhance mental clarity... it soothes the intestines, digests accumulated food, reduces heat and swelling, alleviates wind pain, clears white turbidity and discharges internal dampness."”

Nowadays, Bitter Millet Cold Gelatin is not only enjoyed at home but also available in markets. Street vendors are common, and its call can be heard throughout the streets.Moreover, high-end restaurants and hotels serve it as a special dish for honored guests.

Bitter Millet Cold Gelatin has cooling effects; people often consume it when feeling tired or having a cold to alleviate discomfort.Scientists have found that Bitter Millet is indeed rich in nutrition and has medicinal properties, such as anti-inflammatory effects.

Bitter Millet Cold Gelatin is yellow-green. It’s smooth, slippery, and refreshing with a slightly bitter taste. It can be enjoyed all year round.

Preparation

To prepare Bitter Millet cold gelatin, first place the dough in a bowl and gradually pour water while stirring until it forms a semi-thick paste.Next, add this mixture to boiling water (the amount of water varies with the quantity of dough), continuously stir as it cooks on the bottom of the pot without letting the fire get too hot to avoid burning. Once fully cooked, use a wooden spoon or stick to thoroughly mix until firm and elastic.Then, pour the mixture into bowls or plates to cool. After cooling, scoop out individual gelatin pieces.Alternatively, you can spread the cooked mixture on the edge of a bowl, allow it to cool, then cut into small pieces.To serve, chop the cooled pieces and mix them with seasoned salt water. Enjoy!Soyale

IntroductionFonio flour

Introduction

Fonio is an annual herbaceous plant.It has a short growing season and easily separates from its hull after maturation, making it edible when ground into powder—called foxtail millet flour or naked oat flour.XiaomeiIntroductionFonio is an annual herbaceous plant.It has a short growing season and easily separates from its hull after maturation, making it edible when ground into powder—called foxtail millet flour or naked oat flour.

In Shaanxi province, due to the cold climate and short frost-free period, foxtail millet is well-suited for cultivation.Processed by washing, drying, roasting, grinding, it's called "foxtail millet".Nutritionally rich, foxtail millet contains high levels of protein (15%) and fat (8.5%).Proteins in foxtail millet contain a wide range of essential amino acids.It also contains saponins not found in other grains which can lower cholesterol effectively.Local people say, "foxtail millet should be eaten to half full," as it’s hard to digest.This is because foxtail millet keeps one feeling full for a longer period without hunger.

Foxtail millet has many preparation methods such as steamed dough balls (Koladai), rolled noodles, etc.Foxtail millet must be "three cooked" before consumption: first, the foxtail millet is roasted and ground into flour;then the flour is mixed with hot water to form a dough which is steamed for about 15 minutes.Cooled dishes include stir-fried eggplant, pickled cucumber salad, or radish salad mixed with salted garlic oil.

Hot dishes typically use lamb soup and mushrooms as accompaniments; the aroma of the hot dish is intoxicating.Fonio ColanderIntroduction"Fonio colander" (colander kǎolǎo) is a traditional Shanxi highland food, especially popular in Xinzhou area.A "colander" refers to a container woven from willow sticks that resembles a ladle.Also called "baba dou"."Fonio colander" is a finely crafted foxtail millet dish named after its shape resembling the "baba dou".In Zhangjiakou's Zhangbei County, Youyi County, Guyuan County, Kangbao County, Chongli County, Fengning in Chengde City, Wuchuan in Hohhot, Inner Mongolia and other places.This food is also popular in Luantai County, Zhuozhou County, Fengzhen District of Inner Mongolia.In Yanggao and Yuci counties of Datong, it's favored by many people.

Historical Background

"Fonio colander" in Inner Mongolia is also known as "foxtail millet dumplings," a local specialty from Shanxi northern highlands.

Its preparation method and name come from the 14th century, during the late Sui to early Tang dynasties.Ming legends tell that when Emperor Taizong of Tang traveled through Lingkong Mountain Temple on his way to Taiyuan, a monk prepared this dish for him as a meal.Emperor Taizong asked: "What is in your hands?" The monk replied: "Colander"."Colander" refers to the woven baskets used for storage or water fetching.In Zhangjiakou's Zhangbei County, Youyi County, Guyuan County, Kangbao County, Chongli County, Fengning in Chengde City, Wuchuan in Hohhot, Inner Mongolia and other places.This food is also popular in Luantai County, Zhuozhou County, Fengzhen District of Inner Mongolia.In Yanggao and Yuci counties of Datong, it's favored by many people.This dish symbolizes "stability" and "harmony," especially during celebrations or for guests.

Every year at the end of the year, families would also eat this to wish for a harmonious family.

Fonio colander is loved in Datong because it can be eaten over long distances but not so much for foxtail millet due to its hard-to-digest nature.It's known as "Koladai" and "Yam flour ball" locally."Koladai" is a local delicacy in Shanxi, especially favored in Datong.In the past harsh conditions fostered skillful use of grains into small portions. A new bride would showcase her skills by making koladai for the first time at her husband's home.This tradition continues to this day.In northern Shanxi and Luliang, people believe it brings good luck, such as long-lasting marriage and family harmony. It's a common dish during celebrations like birthdays or festivals.The local saying goes: "forty miles of buckwheat, thirty miles of steamed cake, twenty miles ofbuckwheat noodlesmakes your waist ache."This shows how much people cherish buckwheat and its versatility as a food.Yakimono and yam cakes are local specialties in Tianzhen.In northern Shanxi, where it's cold and dry, they grow lots of

buckwheatandyams. In the past, people used these ingredients to make various dishes.For example, when processing the famous Lijiang chicken, they selected fat chickens. After killing them and cleaning thoroughly, they arranged them in layers in a pot with seasoned broth for cooking.

Seasonings included several types of beans and spices.Then cooked slowly until done, then placed on an iron rack over burning coals to smoke, creating a unique flavor.Dagong noodles are popular here as they can be eaten over long distances but not as much forbuckwheat noodles.So people here value buckwheat highly and use it in many dishes like buckwheat dumplings and fish-shaped noodles.There's a saying: "Forty miles of buckwheat, thirty miles of steamed cake, twenty miles ofbuckwheat noodlesmake your waist ache."This highlights how much people love this food here.The "Great Fur Coat" can illustrate this point.Hard natural conditions in the past honed the skill of finely processing in mountainous areas; a new bride must show her prowess with oatmeal on her first cooking attempt at her husband's home.And the new son-in-law should also eat ten varieties of buckwheat noodles on Spring Festival.Buckwheat kneaded rolls, a type of such buckwheat noodles, resemble "honeycombs" due to their shape and are thus called "buckwheat nest".The key steps in making it are three: boiling water for the dough, quick rolling, and mastering the fire.

Makes

Of all methods, Xinzhou's is the most typical: add one part of hot water or cold water to the buckwheat flour. Using the palm, push a piece with the thumb, roll it into an ear-shaped tube about an inch long, thin like leaves, pale yellow.Afterwards, they stand neatly in rows as if a honeycomb.Then steam them likemushroom buns.When done,mutton or mushroom soup

can be added to taste. The aroma will attract one's appetite, and the delicacy is delicious with lingering aftertaste.

Yellow Burned Cake of Lingqiu

IntroductionThe yellow burned cake from Lingqiu County in Shanxi Province is a distinctive snack known for its golden hue and delightful taste.In 1973, Premier Zhou Enlai served the specialty to French President Georges Pompidou during his visit to Datong.

From afar, it appears golden yellow and thin like a copper mirror. Upon closer inspection, its aroma greets one's nose, making them eager to pick up the cake.Those with experience can easily distinguish their expertise by how they hold the cake.Inexperienced people hold the cake as if reading a book, flatly. Just before taking a bite,

"wham", it splits in half, spilling fragments everywhere due to its extreme brittleness.Those experienced use one hand to support it vertically and take a gentle bite with the other, catching any falling pieces.The cake crumbles when placed in the mouth, releasing a unique blend of sesame oil and sesame. The taste remains even after finishing the entire cake.Eaten best with"fried rice"cooked frommilletslowly heated with a little vegetable oil, then simmered into a light porridge.This combination enhances the flavor and aids digestion, making it ideal for those who are frail or recovering.

History and Culture

In earlier times,yellow burned cakes were scarce due to simple production methods. They mainly sold locally until 1956 when a factory was established by local experts.The equipment improved, increasing production significantly."Yellow Burned Cake" has been served as official hospitality since then.With the construction of Jingyuan railway, Lingqiu's cakes reached farther markets. It is often given during festivals or visits.Lingqiu Stewed ChickenIntroductionThe Lingqiu stewed chicken has a 270-year history and is one of Shanxi’s four famous stews.It has medicinal benefits such as enhancing digestion and improving mental health.

The best time to eat it is immediately after cooking. It should not become oily or lose its flavor.

The preparation requires intricate cutting techniques: cut the chicken in half, then slice parts into strips while finely chopping others.

History and CultureAccording to historical accounts, this delicacy was created by Li Jinci and Li Youci. Their successors refined it over generations.Li Yun (1900-1980) further developed the recipe and became renowned for his technique.

His secret is using old broth and adding medicinal herbs for flavoring.

Currently, the traditional knowledge is passed down by Li Yun’s descendants who own a famous store selling these stews.Their chicken maintains unique qualities of being fragrant, tender, colorful, and flavorful.

Makes

Firstly, select plump chickens and thoroughly clean them. Use hot water to remove the feathers before removing the internal organs through the vent.Secondly, simmer in seasoned broth for several hours until fully cooked.Thirdly, marinate with a blend of spices including thirteen herbs. Then smoke using aromatic wood and straw.

The preparation starts by selecting healthy chickens, plucking them with hot water to remove feathers. The body cavity is opened at the buttocks and cleaned.Boil the broth to which some traditional seasonings are added. Place the chicken in layers into a pot of this seasoned soup.Finally, smoke over smoldering charcoal wrapped in wood shavings and straw for 40 minutes until fully cooked.The preparation process begins by selecting plump chickens, scalding them to remove feathers. The opening is made at the buttocks to clean out the internal organs.

Simmer the chicken in seasoned broth and marinate with spices such as fennel, safflower, cloves, cinnamon, cardamom, and more for hours.The final step involves smoking over a mix of charcoal and wood shavings. The entire procedure ensures the meat remains tender and flavorful.Dadiang Yellow Cake

Introduction

The yellow cake from Datong is a common home food made withyellow millet flour. Mix it with warm water, steam, then manually knead while applying oil to prevent cracking.Cut into portions and serve with meat sauce. It’s known for being soft, chewy, and fragrant.MakesUse yellow millet flour mixed in warm water, steam until cooked, then knead by hand while adding a bit of oil to avoid surface cracks.Divide into portions and serve with meat sauce.

To process Lingqiu smoked chicken, one must first select plump and healthy live chickens, slaughter them, and dip them in 70℃ water to remove the feathers. Make a small incision in the buttocks to remove the internal organs after washing, tuck one wing into the mouth, extend it through the incision with the other wing behind, and bend the head inward toward the chest.When cooking, bring old broth to a boil and place the chicken according to size in layers in the pot.then shape the glutinous yellow millet into small pieces.White beanscardamom, purple cardamom, nutmeg, cinnamon, fennel, sandalwood, dried tangerine peel, good quality ginger,add ginger,spices are placed in a cheesecloth bag and added to the broth pot. Add an appropriate amount of soy sauce, white wine, and other seasonings.Finally, simmer over low heat until boiling, then continue cooking on low heat for a period depending on the chicken's age; young chickens take about 3-4 hours, while older ones require more time.Place the cooked chicken on a special iron bed. Put burning charcoal in an, sprinkle sawdust from old pine wood over it, and scatter some coarsely crushed straw. Place the iron frame above the and cover with a lid for 40 minutes.Dadong Yellow CakeIntroductionDadong yellow cake is a common Han Chinese snack in Dadong, Shanxi Province; ingredients includeyellow millet

flour. First, mix the flour with warm water to form small pieces (lumps), steam until cooked, then knead by hand while applying a little on the surface to prevent cracking.

This process ensures a soft and resilient texture.

introduction

Finally, divide the dough into portions and dip in meat sauce before eating.Dadong yellow cake boasts four characteristics: yellow, soft, elastic, and fragrant. It is tender and extremely delicious when eaten.PreparationIngredients are yellow millet flour, mixed with warm water to form small pieces (lumps), steamed until cooked, then kneaded by hand while applying a little on the surface to prevent cracking.Finally, divide the dough into portions and dip in meat sauce before eating.Yellow rice cake has four distinctive features: golden, soft, chewy, and fragrant. It is loose and delicious to eat.

making method

the ingredients are yellow millet flour; first, mix it with warm water to form small pieces, then steam them until cooked. Afterward, knead the mixture by hand in a basin, applying some sesame oil on its surface to prevent cracking.finally, divide the well-mixed dough into small portions and dip them in meat sauce before consumption.