Taiyuan'snoodle dishesare the most famous, with a wide variety, long history, and diverse cooking methods. The toppings are carefully selected.Pan-fried buckwheat noodles,pulled noodles, ear-shaped noodles, dough fish, baked buckwheat noodles, red noodle porridge, stir-fried shredded meat and noodles,shaved noodle soup, stir-fried lumps are all available with unique characteristics.

Apart from the noodle dishes, local foodsearly morning snacks"Taiyuan " (eight treasures soup) are at the forefront. Other notable options include "Ren Yilì"steameddumplings,Taiyu cakes,luosifen, Wenyi baked flatbread,, Taiyuan lamb offal soup, stuffed sausages, Gao Ping fried tofu, and Pingyang sticky rice cake.All are worth trying for their deliciousness.Among the famous foods, is at the top. Invented by a prominent Ming-Qing dynasty literary figure and medical expert, Fu Shan, it is a medicinal food with replenishing effects.is a special breakfast dish unique to Taiyuan, in the form of a soup.In a bowl of thick soup, three large pieces of fattylamb meat

are placed,one piece of lotus root,and one longyam.The seasonings in the broth include yellow wine, fermented liquor, and astragalus.When tasted, you can enjoy the blend of alcohol, medicine, and lamb meat flavors. It is delicious, becoming more flavorful with each bite.It has replenishing and blood-circulating functions.During the period from the White Dew to the Start of Spring in the lunar calendar, various halal restaurants in Taiyuan offer for sale.The 's and are renowned for their unique halal flavor throughout Pu Zhou and nationwide.Characteristics: Replenishing the body, promoting vitality, invigorating digestion, rich nutrition, providing relief from colds and strengthening the body, prolonging life.Shanxi noodle dishes such as hand-cut noodles, pulled noodles, blade-cut noodles, rolled noodles, sliced noodles, ear-shaped noodles, and river noodles attract domestic and foreign tourists with their Shanxi characteristics.Lamb porridgeTaiyuan City Qinghe Garden Hotel's "Tou Ren" and "Hat Box" are renowned for their unique Halal flavor, famous throughout Pingzhou and across the country.is also known as lamb porridge or lamb soup.

In ancient times, it was called "," a delicacy in Northwest China, especially famous in Xi'an. Su Shi, a renowned poet of the Song Dynasty, wrote about it: " ，."

It is carefully prepared with rich flavors and aroma, tender meat, thick soup, not greasy, rich in nutrients, fragrant, appetizing, and leaves an endless aftertaste.

Due to its warmth and fullness, it has been loved by people from Xi'an and the Northwest region for a long time. Foreign guests also vie to taste it.

Lamb porridge is now the representative of Shaanxi's famous foods.Historical CultureIn the past, was invented as an imperial tribute dish. It was called " " in ancient times and dates back to around 11th century BC, considered a royal delicacy.While both and are delicious, they differ significantly. In"Lanzhou'sversion,lambs are cut into large pieces and served withnoodles, chives, and coriander, drizzled with lamb broth.There are also bread-like items; in they are unfermented dough rounds, while in the bread is a local type of fermented flatbread that retains the original wheat flavor even without seasonings. The preparation methods differ as well: in you need to tear the bread and cook it back with the broth, whereas in you just get the soup and bread, allowing you to enjoy it your way.

Enjoy tearing off chunks of bread into the bowl, savoring the lamb broth and noodles together.

Or take a bite of bread and a sip of broth, then add large pieces of lamb, slurping on the vermicelli, big mouthfuls of dough, big pieces of meat; it's an unforgettable experience.PreparationMain ingredients:pan-fried bread (per serving) 200 gramsdried flower，(dry) 50 grams,black fungus(soaked) 50 grams, vermicelli 50 grams,scallions10 grams, cilantro 10 grams, cooked lamb 100 gramsSeasonings: salt 4 grams,monosodium glutamate(MSG) 2 grams,pepper powder2 grams

Cooking method: 1. Break the pan-fried bread into pieces;

2. Clean and shred the flower and black fungus;3. Soak the vermicelli;4. Wash and chop the scallions;5. Clean and rinse the cilantro;6. Slice the cooked lamb into pieces;7. Place the bread pieces in a pot, addlamb broth, add flower, black fungus, vermicelli, scallions, cook until done;8. Season with salt, MSG, pepper powder and mix well, then serve in a bowl;

9. Place the sliced cooked lamb on top, sprinkle with cilantro.Chickpea noodle soup2 grams,is a traditional Han Chinese dish that is clear, tasty, and fragrant; suitable for cold or hot consumption throughout all seasons.2 grams

Preparation: 1. Break the into pieces first;2. Clean and shred and;3. Soak;4. Wash and cut into segments;5. Clean and wash;6. Slice the ready for use;7. Place the broken in a pot, addMutton Soupand put in,,,, cook until fully cooked;8. Season with salt, monosodium glutamate, and pepper powder, mix well, then serve in a bowl;9. Top with sliced and sprinkle with.

Rhexia River Noodles

Introduction

Rhexia River Noodles is a traditional Han Chinese snack.Apart from being clear and delicious, fragrant and appealing, suitable for both cold and hot consumption throughout the four seasons,Pickled NoodlesIt also has special effects such as tonifying the body, enhancing appetite, moisturizing the skin and hair, clearing heat, improving mood, strengthening the kidneys and spleen, etc.There is an old saying that "one dismounts from his horse when smelling the fragrance, and stops his car when tasting the flavor," which attracts customers from far and wide.

Preparation

Rhexia flour should be mixed with warm water and lime water, then placed in a pot of boiling water and removed once cooked. It should be seasoned with salted vinegar.andchili oil,aged vinegarmakes it uniquely fragrant and well-known far and wide.

Stir-fried Meat Slices

Introduction

Stir-fried meat slices are the most famous traditional specialty in Shanxi, and now they are a popular snack in Pingyao. They have been passed down through generations of skilled chefs.In February 1957, after expert evaluation by the city's catering company, stir-fried meat slices made by Master Chef Wu Wanku were recognized as one of the top ten famous dishes of Taiyuan.Later, under the guidance of Master Chefs Zhang Dahanhua and Fang Minglock, this dish won gold medals in city-wide, provincial, and national cooking competitions, bringing glory to the people of Taiyuan.In the era of market economy, stir-fried meat slices can be found on menus at restaurants and hotels serving Shanxi cuisine.However, some establishments have transformed stir-fried meat slices into various versions, such ascabbagestir-fried meat, spicy peppers stir-fried with meat, etc., to cater to customer preferences by adding ingredients likeonion,green onion sprouts,dry red chili,yellowbean sproutsand so on. Over time, the traditional stir-fried meat slices have become difficult to find.Actually, the dish should focus on selecting ingredients, preparing them, and cooking techniques to better highlight its strong Shanxi regional characteristics.PreparationMain Ingredients: 200 grams of porkrump

steak. Auxiliary ingredients:

winter bamboo shoots20 grams, black fungus (soaked) 15 grams,cucumber25 grams, cornstarch,egg120 grams.Seasonings: garlic (white skin) 5 grams, soybean paste 3 grams, vinegar 3 grams,ginger seeds3 grams, green onion 10 grams,soy sauce15 grams,ginger3 grams, salt 2 grams, cooking wine 5 grams, monosodium glutamate (MSG) 3 grams, sesame oil 10 grams,pork lard(refined)35 grams.Preparation Method: 1. Remove the membrane, white fat and grease from the flank meat (rump steak); lay it flat on a cutting board; 2. Use a straight knife to cut into strips 0.33 cm thick;

3. Then place it back on the cutting board, cut diagonally into pieces measuring 6.6 cm long, 4 cm wide; 4. Peel and wash bamboo shoots, slice them into pieces of the same size as the meat;5. Wash cucumber, slice it into pieces the same size as the meat; 6. Remove stems from black fungus, clean and cut large pieces into smaller ones;7. Clean green onions, slice them into small pieces; 8. Peel ginger, chop it into paste, peel garlic cloves and cut them into thin slices;9. Place cut meat in a bowl, add soybean paste, chili seeds, soy sauce, salt, mix and marinate for half an hour; 10. Blanch bamboo shoots, cool with water, place them in small bowls;11. In the same bowl as the bamboo shoots, add black fungus, cucumber slices,chicken broth50 ml, cooking wine, MSG, soy sauce and wet cornstarch to make a sauce; 12. Heat a wok over high heat, add pork lard until five-sixths hot, then add marinated meat, stir quickly with chopsticks.13. Return the pan to the fire, add more lard, add green onion slices, ginger paste, garlic slices, fry out fragrance, add blanched meat, pour vinegar and sauce, flip and mix well, then add lard before serving.Crackling CakeIntroductionCrackling cake is made by frying a dough layer on heated stones in an earthenware pot. It gets its name from the scars or bumps formed during baking, hence also known as seed cakes or stone cakes; it originated in the Ming Dynasty.Ingredients includewhite flour, refined oil, white sugar, eggs and baking soda.When preparing, roll out the dough into a 1-foot diameter thin pancake and bake on an iron pan.Place crushed stones at the bottom of the iron pot to distribute heat evenly. The cooked round cake turns golden brown with uniformly distributed small pits, like scars. It is fragrant and sweet, crispy and delicious, making it a unique snack renowned far and wide.

In central and southern Shanxi, there's an old custom that when a child reaches one month old, relatives or friends would bring this crisp and sweet crackling cake to congratulate the family.

This light, crispy and fragrant crackling cake is easy to eat and digest. It can increase breast milk production and appetite for mothers, thereby nourishing their body.

Crackling cakes are one of Shanxi's famoussnacks, with the most renowned being Fanjiashi crackling cakes.Elastic NoodlesIntroductionElastic noodles, also known as "pulled noodles" or "tipped-up meat slices," are a traditional Shanxi noodle dish popular in Yuncheng and Jinzhong. They are favored for their quick preparation, smooth texture, easy digestibility, and wide popularity among locals.These noodles have two ends that are thin and long, while the middle is slightly thicker and smooth. When served with toppings and seasonings, they taste delicious.Historical Background"The Traditional Foods" recorded that in 627 AD during the Tang Dynasty's Zhenguan period, a drought struck northern Shaanxi. Emperor Taizong was agitated due to drought relief efforts. Wei Zhen recommended calling on High Priest Tan Shanyou from Mount Mianshan for rain prayers.Heavy rains followed, saving crops and helping people. To repay his kindness, the emperor led a delegation to Mount Mianshan in 628 AD to thank High Priest Tan.Emperor Taizong's niece, Princess Baigū, also accompanied him. She stayed on Mount Mianshan, learning scriptures under the Five Dragon Holy Mother and practicing medicine for villagers by collecting herbs to treat diseases.One day, when treating an elderly woman with illness, Princess Baigū made a mistake while mixing flour: she added more water when it was too soft or more flour when it was too hard. Finally, realizing it was too runny, she used a wooden stick and chopsticks to drop the dough into boiling water.This resulted in noodles that were cooked perfectly. The elderly woman found them delicious and asked, "What's this called?" Princess Baigū mistook "this" for "myself," replying, "Called Baigū."The elderly misheard it as "tipped-up meat slices." Thus, the dish is known today as "tipped-up meat slices," or "elastic noodles." In Wuyi and Qixian, people would place the dough in a large bowl, using chopsticks to stir and shape the noodles, leading to the term "pulled noodles."It was said that during the Qing Dynasty's Yongzheng era, Chang Wandada opened a food stall at the"Four Towns Alliance Store" in Qaxu, where he specialized in serving Shanxi-style dishes like elastic noodles. This made them famous.

Introduction

Pickled noodles are also known as "tikajian", a traditional Shanxi noodle dish popular in Yuncheng and Jinzhong areas.

Known for its convenience, quick preparation, smooth texture, and easy digestion, this dish is favored by the general public.The two ends of pickled noodles are thin and long while the middle part is slightly wider and thicker, white, smooth, soft yet elastic. After adding toppings and seasonings, it's very tasty to eat.

Historical Culture

"Traditional Noodles" records that during the Tang Dynasty, when Emperor Taizong was afflicted with a fever due to drought in Bashu (today’s Shaanxi province), Wei Zheng recommended praying for rain by the Taoist monk Tian Shanyou. After heavy rains, Emperor Taizong paid tribute to Mount Miaoshan to repay the monk's favor.Emperor Taizong brought his ministers and sister Empress Baiguhu to offer sacrifices at Mount Miaoshan. Empress Baiguhu refused to return to Chang'an and became a nun to worship five dragons, heal people by picking herbs.One day, Empress Baiguhu prepared medicine for an old woman patient, adjusting the dough by adding more flour when it was too soft or water when it was too hard. When the pot of water started boiling, she skillfully used a chopstick to scoop out noodles from the bowl and put them into the boiling water.As a result, many long noodles emerged."These," Empress Baiguhu misheard as "you", named them after herself: "Baigu".The locals heard it as "tikajian" ( ) and thus this dish became known as "tikajian".Later, people called the noodles "tikajian" for their two sharp ends.During the Qing Dynasty, a merchant named Chang Wandada in Wuyi sold pickled noodles at his store, making it well-known.Ears of CatBoil and drain the noodles. Serve with vegetables or broth.Ingredients: Pour flour into a bowl. In winter, use warm water; in spring, summer, and autumn, use cold water to knead the dough until smooth.Due to its strong local characteristics, and the simple preparation making it tasty.Therefore, Tiko (a type of noodle) is not only widely circulated domestically but has also spread to many countries around the world.

Preparation method:

Ingredients: 1 cup of flour, 1/2 cup of water,potato, pumpkin, meat slices, scallion and ginger strands, Sichuan pepper, salt, a little soy sauce

Preparation steps: 1. Cut the potatoes and pumpkins into cubes;slice the meat and marinate with a little soy sauce for a while;mince the scallions and ginger 2. Heat some oil in a wok until fragrant after adding Sichuan pepper; 3. Add the marinated meat slices, scallion and ginger strands and stir-fry until the meat turns completely white; 4. Add the potato cubes and pumpkin cubes and stir-fry until slightly colored before adding enough water to cover them; 5. Cook on medium heat until the potatoes and pumpkins are soft and the broth is thickened; then turn off the fire. 6. In a soup pot, add an appropriate amount of boiling water over high heat; 7. Take a small bowl and mix in 1/2 cup of water with the flour; 8. Stir continuously with a in one direction until smooth and elastic, let it rest for half an hour; 9. After stirring the broth with the cooked meat mixture back to a boil, 10| Ear-shaped Noodles

Cook the dough when the pot of water boils. Shape the cooked noodles and steam them, then add toppings and seasoning before serving.

Introduction

Ear-shaped noodles are popular in regions such as Jinnan (Yuncheng, Linfen), Jinzhong, and Jinbei areas of Shanxi Province.It is chewy and flavorful, easy to prepare, adaptable to various local flours and toppings, hence widely favored by the people.In the Jinzhong area, people use white flour,milletflour for making;in Yanbei and Xinzhou highlands, people use oatmeal or buckwheat flour, naming it "Nian Geda", also known as "Nian Taotao".Especially because the oatmeal is soft when made, it can be shaped into patterns like flowers and tendrils, making the noodles visually appealing.

Ear-shaped noodles originate from northern China, primarily in Jin language areas such as central Shanxi Province, Inner Mongolia, and Zhangjiakou City. This type of food is common locally and called "Getao".Similar methods exist in Guanzhong area, where it's called "Ma Shi (Madarinet)".Preparation: mix the flour and water to form dough like dumpling wrappers,buckwheatflour is also used. 24 Cut into small pieces with your thumb on a board, then dip in water before pinching into ear shapes.Yellow BeanCook in boiling water, add toppings after cooking.In some areas, it's made from oatmeal and steamed for consumption.Oatmeal has unique flavor that is not easy to digest but keeps you full longer.

Preparation:

Method 1:

For white flour: use one jin of fine powder and five liang of water. 31 Mix the flour with warm or cold water in a bowl, season as needed, knead until smooth. Place on a board, dust with flour, roll into a 2-3 cm thick sheet, cut into 0.5 cm pieces, then dust again.Ingredients: Mix an appropriate amount of flour (depending on the number of people eating and meal) with water to form a dough.Gently press each piece of dough with your thumbs from the front to form ear shapes.Boil when ready and serve with various meat-based toppings or add Shanxi aged vinegar for flavor.Method 2:

Soak beans, mushrooms, black fungus, and golden flowers in water. 36 Take an appropriate amount of flour based on the number of diners and mix with water to form a dough consistency similar to dumpling wrappers; it must not be too soft.Outer SkinCut a piece from the dough and roll into a thick rod. From this rod, take about one cm and use your thumb to push forward while slightly pressing to make ear shapes.

After cooking in boiling water until done, add toppings of your choice for flavoring.Method 3:Use hot water to mix flour for oatmeal dough; cover with a wet cloth and act quickly. 41 Roll into ear shapes as with the other methods.5. Prepare and clean vegetables as needed.

Can also be steamed and served with toppings after cooking.Can be cooked by first stir-frying vegetables, then adding the noodles.

Method 2 (continued):

Soak beans, mushrooms, black fungus, golden flowers in water. 46 Use yellow beans, shiitake,Then serve, optionally adding sesame oil or soy sauce for flavoring.mushroom, and dried sea cucumbers, wash them thoroughly and soak in clear water for later use.Take an appropriate amount of flour based on the number of diners and mix with water to form dough similar to dumpling wrappers; it should not be too soft. 50 From this dough, take a piece about as thick as your thumb and roll into a rod.

Taiyuan Lamb Offal SoupUsing your thumb, push one centimeter off the rod while slightly pressing in front to make ear shapes.Wash vegetables like broad beans, potatoes, cabbage, tomatoes, cucumbers, etc. 53 Boil the bean curd and cut the potatoes into small pieces (about 1.5*1.5), cucumbers into slices, tomato into chunks, separate cabbage leaves from stems.IntroductionCook the beans first, then add others as they reach eight-tenths done.

Add some salt in stages or all at once.

Finally, add eggs andkelpif desired. 59 Serve with additional seasonings such as sesame oil,

Lamb offal soup is a traditional snack in Shanxi Province.soy sauceetc.YangjagerIntroductionYangjager is a local delicacy in Shanxi Province, China.It is said that the habit of eating this dish began during the Yuan Dynasty. The name "Yangjager" was bestowed by Kublai Khan's mother.Initially popular in Huairong, it gained fame in Yanbei region.

In Huairong and Inner Mongolia, people eat only meat from sheep. However, Huairong innovated with the use of offal such as hearts, lungs, liver, intestines, blood, etc., cooking them into "Yangjager".

These offals are cleaned, cooked, cut into small pieces, seasoned with Sichuan pepper, chili peppers, salt, garlic, scallions, and ginger, mixed with soup stock.

Now it has become a traditional Shanxi dish.Historical Background

Kublai Khan traveled through the Jin region on his way to central China. When he fell ill, he was treated by Dr. Xu Guozhen from Quwo County and recovered under his care.His mother, Empress Dugu Heshi, was skilled in cooking; she started adding offal while the Mongols discarded them.

Empress Dugu found these offals delicious when cooked with chili peppers and served with scallions. The taste was excellent.After tasting, the empress praised it highly and named it "Yangjager".It spread through the folk as a popular snack.Legend has it that people in Shanxi started eating lamb offal during the Yuan Dynasty. The name "lamb offal" was given by Empress Dajing of Kublai Khan.Originally from Huairou, it gained fame in northern Shanxi due to unique preparation methods.In contrast to Mongolian habits, Huairou people developed a dish called "lamb offal".

The internal organs like heart, lung, liver, and intestine are cleaned and simmered. Seasonings such as pepper, chili, garlic, green onions, and ginger are added before serving with some broth.

Now it has become a local delicacy in Shanxi.

Historical CultureDuring Kublai Khan's journey to Central China, his mother was cured of illness by Doctor Xu Guozhen from Quwo. She became Kublai’s favorite court doctor and cook.Mrs. Han, Kublai’s mother, noticed the Mongolians wasted offal while eating lamb and decided to cook it instead.The empress liked the taste so much that she bestowed the name "Yamaji" ( ) on this dish.This dish spread among commoners as a traditional snack.Ingredients: Use Jichishan glutinous rice, mixed with sweet koji and cooked. Adding eggs enhances its flavor.MethodUsing wheat flour as the main ingredient, it is fermented and then served as an aid to digestion.

Rhexia River Noodles

IntroductionRhexia River noodles are a traditional Shanxi dish.According to legend, eating lamb offal started in Shanxi during the Yuan Dynasty. Empress Dajing’s mother, Zhuangsheng, bestowed this name after Kublai Khan recovered from illness due to the medicinal effects of the offal soup.This dish became popular and is now a local delicacy.Ingredients:

The lamb offal has rich carbohydrates and essential nutrients like calcium, phosphorus, iron, etc., providing nourishment for the spleen and stomach, benefiting the kidneys and blood, tonifying qi, regulating yin and yang, warming the meridians, and replenishing the body.

Preparation

The lamb offal is called differently in various regions of Shanxi Province and can be prepared in different ways.Representative methods from southern (Quwo), central (Taiyuan), and northern (Datong) areas include: Southern style emphasizes long stewing to achieve a clear, milky broth; the Central style uses more ingredients like onions, ginger, and coriander, and may also add tofu and vermicelli.The general process involves washing, stewing, cutting, and preparing the broth, with meticulous craftsmanship;Central style (Taiyuan) includes a variety of ingredients and adds onions, ginger, and coriander during stewing and making the broth. Some also include tofu for an extra flavor.Northern style (Datong) is more rough-hewn; large pots are used to cook everything together with the broth over high heat, serving as you please without strict forms.

Fresh lamb is boiled to make soup, keeping head, legs, organs like heart, liver, spleen,stomach, intestines.lamb headand leg meat are removed and chopped finely. Offal parts are cut into strips, mixed with lamb broth, salt, scallions, coriander, chili powder (not too fine for maximum spiciness), coriander, vinegar.

First boil the lamb in water to remove blood, then change water, add garlic, ginger, and cooking wine. Boil until cooked, keep broth. Cut meat into slices.Add soup as needed.Add soaked vermicelli; once done, add meat slices.Serve after adding seasonings: salt,MSG, vinegar, chili.Do not use coriander; use scallions instead to preserve the lamb flavor.As Rose says, vinegar is best for flavor.Without vinegar, it lacks its distinctive taste.

Flower Bao Xiao Mei

Introduction

Flower Bao Xiao Mei is a traditional delicacy in Shanxi with artistic appeal. Known as "Xiaomei," this dish is shaped like flowers and is made from steamed dough filled with various ingredients.It can also be called shaomai, xiao mi, or shao mei, referring to the puffy top resembling a flower. It's similar to small dumplings but more visually appealing and has unique flavors.HistoryLegend says Flower Bao Xiao Mei originated in early Yuan dynasty as a treat for wealthy families during celebrations. Over time, it became popular among common people, evolving into the modern dish with improved aesthetics and taste.In Shanxi, this delicacy is highly regarded by influential figures who have enjoyed it. It's widely available on streets in Taiyuan, offering authentic flavors at affordable prices.

It's said that without trying the Flower Bao Xiao Mei of Taiyuan, one hasn't truly visited Shanxi.

This highlights its widespread popularity and fame.PreparationIngredients: fine wheat flour, water, egg white, starch.Filling ingredients:chicken meat, shrimp, ham, bamboo shoot, chicken meat, shrimp, ham, bamboo shoot

Process:

1. Marinate chicken, shrimp, and ham.

2. Mix flour with water and egg white to form a dough.3. Divide the dough into portions, roll them round and flat, then use a flower Bao Xiao Mei mold to shape each portion.4. Fill with filling and steam for 10 minutes.Eggsand sweet wineIntroductionLáo zāo is one of the ten famous foods in Taiyuan.

"By the lake, the best láo zāo," people say, praising Shang Miao Yuan's shop on the lakeside.

During cold winters, vendors would use a small stove to sell white láo zāo with yellow egg yolks floating in it, attracting many customers who enjoyed its health benefits and unique taste.

Ingredients:

Jinji rice 5000 grams, sweet wine 30 grams, eggs：1. Rinse the rice three times, steam for 50 minutes in a steamer lined with cloth, cool by sprinkling cold water.

( )

2. Mix well and pour into a large bowl, add crumbled wine, mix evenly.（ ， ， ）

2. Boil sugar water with láo zāo until thickened; add eggs to serve.

：1. ， 30 25 35 402. ：

1. Use wheat flour 400 grams, pork (lean and fatty) 400 grams, lamb 200 grams, and 20 grams of vegetable oil, 5 grams of salt.

Method:Ren Yi's lamb steamed dumplings are a famous dish in Taiyuan, originating around 1930 at the bridge street location.

Ren Yi's steamed dumplings have thin skin and delicious flavors enhanced with vinegar. Other places' versions fall short significantly.

PreparationIngredients:wheat flour 400 grams

, (fat lean) pork 400 grams, lamb 200 grams, vegetable oil 20 grams, salt 5 grams.Process：1. Boil the lamb in a pot of water until fully cooked, then cool and cut into small pieces.

2. Clean and finely chop pork, then mince it to make meat filling.

3. Mix all ingredients (oil, salt) with lamb and meat filling, season well, form into dumpling stuffing.

4. Wrap the stuffing in a dough wrapper, fold into a half-moon shape, seal edges to form dumplings.

5. Place dumplings on greased steamer and steam until cooked, ready to serve.

1. Crush ginger and scallions with water and alcohol; it's a seasoning base;

2. Chop pork into fine pieces;3. Finely chopped coriander is added as well.4. Mix finely minced mutton with the seasonings (water, salt) in one direction to bind; add fat meat, MSG, pepper powder, and coriander, mix until smooth, then add egg for flavoring.5. Knead wheat flour with a little salt into dough, divide into 60 portions, roll out thin, wrap with mutton filling, cook in boiling water, served with garlic sauce.

1. Boil water in a pot; add pre-simmered lamb until cooked, then drain the meat and cool it.

2. Shred pork into fine pieces and mix with finely chopped meat filling.3. Mix all ingredients well to form the meat filling.4. Fold the dough skin around the meat filling, shape them like half-moons, and seal properly.5. Steam these shaped noodles on a greased steamer until cooked, then serve.1. Crush ginger and scallions with a little cooking wine to make juice;

2. Mix pork into fine paste; wash clean chopped cilantro, cut into small pieces.

Blend finely chopped lamb meat mixed with juice, fat meat paste, salt, monosodium glutamate, pepper powder, cilantro, and egg yolk well.

3. Mix wheat flour with a little salt to form dough, knead it for 1 hour, divide into 60 pieces and roll out thin wrappers.

4. Stuff each wrapper with lamb filling, then boil in water until cooked; serve with garlic sauce (a mixture of crushed garlic, soy sauce, vinegar, and sesame oil).

4. Wrap an appropriate amount of mutton filling in the dough, fold it into a half-moon shape, and pinch it into dumplings.

5. Place the stuffed dumplings on a greased steamer tray, steam over high heat until cooked through, then remove for serving.[1]

1. Clean the scallions and ginger, crush them, add cooking wine, and take out the juice with some water, making Scallion and Ginger Water;Mince the pork meat.Wash and clean the coriander, then cut it into fine pieces.Fine mince the tenderloin mutton, mix in Scallion and Ginger Water, beat in one direction until well mixed, then add lard, salt, monosodium glutamate, pepper powder, coriander pieces, and egg to make the filling.

2. Mix wheat flour with a little salt and water to knead it into dough, let it rest for 1 hour, divide it into 60 portions, roll them out into large thin skins, wrap each one with mutton filling, cook in boiling water until done, and serve with garlic sauce (a mixture of minced garlic, soy sauce, vinegar, and sesame oil).