Shanxi ProvinceSnacksWith a long history, unique flavors, diverse varieties, meticulous ingredient selection, and refined preparation techniques, they are highly regarded.Shanxi is known as thenoodlecountry, with various types of noodles, among whichflat wheat noodles ( )is most famous, hailed as "the king of noodles", characterized by its tender exterior and firm interior, smooth texture, and easy digestibility. It is often compared to Beijing'sbean sauce noodles ( ), Shandong's Yifu noodles, Wuhan's hot dry noodles, and Sichuan's dan dan noodles as one of the five famous Chinese noodle dishes.

Pingyaobeef

Introduction

Pingyao beef is a fine gem in the vast and enduring culture of Chinese cuisine. There are ancient records describing the processing of beef, such as "selling knives to buy oxen." Since the early Han Dynasty, it has been renowned for its distinctive flavor and was widely popular throughout Shanxi province during the Qing dynasty.

Pingyao beef is traditionally crafted with unique methods, from slaughtering the cow, cutting and salting the meat, and boiling processes. The timing of salt application and water usage are all meticulously controlled.The beef produced here has a red color, tender texture, rich flavor, and high nutritional value, making it beneficial to the stomach and spleen.

Historical Background

Pingyao beef is renowned for its distinctive taste. Its origin cannot be traced back precisely; however, by the Qing dynasty, it was already well-known throughout Shanxi province.During the Jiaqing era of the Qing dynasty, local resident Lei Jinning and his descendants operated Xingshenglei Beef Store on Wenmiao Street for over a century.By the end of the Guangxu era, Ren Dacai and his son Ren Yangwen established Zilicheng Beef Shop on West Street. Their beef was comparable to that of Xingshenglei, both being authentic products.

At the beginning of the Republic of China, Han Labei set up Longshengwang Beef Store in the South Gate of Pingyao County;Han Zhaolin opened a workshop for beef processing on West Street.Over time, more shops and workshops were established.

Preparation

To ensure quality, only high-quality meat is used. The process requires great skill.Slaughtering involves bleeding the cow completely to avoid any blood in the meat.During deboning, care must be taken not to damage the bone cover connecting the nerve and muscle tissues, ensuring each piece of meat retains its shape.If the cover is damaged, it could result in a significant loss from both the meat and bones.If the bony skin of a cow is damaged and the broken meat pieces weigh over 6 to 8 catties, not only will there be economic losses due to the bone having meat, but it also significantly damages the shape and firmness of Pingyao beef.The second step involves dividing the meat. After deboning, according to the size of the cow, the meat is cut into 16-20 pieces based on specific muscle groups.

Then, each piece is salted evenly.To ensure proper salting, holes are poked in thick pieces and the salt is forced inside. Salt and meat ratios must be balanced to achieve the right taste without affecting the nutritional value or yield of the meat.Marination lasts 5-7 days in summer, 15 days in spring and autumn, and 30 days in winter.

The third step involves cooking the beef. After marinating, the raw beef is rinsed with water and cooked slowly over a period of 12 hours.Once cooked, the meat must be allowed to cool before being stored.Flat wheat noodles

IntroductionShanxi is renowned for its noodle dishes, among which flat wheat noodles are most famous. These noodles are tender on the inside and firm on the outside, smooth, and easy to digest. They are recognized alongside Beijing's bean sauce noodles, Henan's shredded meat noodles, Hubei's hot dry noodles, and Sichuan's spicy beef noodles as one of China's five best noodle dishes.

Flat wheat noodles are a popular dish in daily life for Shanxi people due to their unique flavor. Made by slicing the dough with a special knife, they have a thin edge and thick center, resembling willow leaves when cooked.The noodles are soft but not sticky, and their texture improves as you chew them. They are favored by many who enjoy noodle dishes.

Among all the flat wheat noodles in Shanxi, those from Datong are considered the finest, often referred to as "kings of kings" among the noodles.

Shajiao Noodles

Introduction

Flat wheat noodles from Datong are known for their unique flavor and are well-known both at home and abroad. The process involves slicing dough with a special knife.Each slice has a thick center and thin edges, resembling willow leaves. They have a smooth texture, are easy to digest, and are highly favored by those who enjoy noodle dishes.Datong flat wheat noodles are both affordable and of high quality. They are unique in their color, aroma, and taste, making them popular among visitors from other regions.Many locals return home first to have a bowl of flat wheat noodles, as they bring back memories of home.LegendThere is an old legend about the invention of flat wheat noodles. During the Yuan dynasty, Mongolians confiscated all metal tools and limited each household to one knife for cutting vegetables.One day, a woman was preparing to cook but could not find her knife. She then used a thin iron plate as a substitute to cut the dough into noodle sheets.

Her husband commented that such a soft material would be difficult to cut noodles with, and she responded that it could be done by chopping. This idea led to the creation of flat wheat noodles.This method spread throughout Shanxi province and is still popular today.

Preparation

The preparation process for flat wheat noodles requires precise control over the ingredients' proportions. Typically, one pound of flour requires three ounces of water.After kneading the dough, a wet cloth is used to cover it before resting for half an hour. The dough must be thoroughly mixed and shaped into noodles.Skilled chefs can prepare about 200 slices per minute, with each slice precisely six inches long.LambBoiled soup ( )IntroductionNoodlesThe blade was not retrieved, and the old man was so anxious that he spun around in circles. Suddenly remembering the iron plate in his bosom, he said: "Let's use this iron plate to cut noodles!"The old woman saw it and commented, "Such a soft thing, how can you cut noodles with it?""If you cannot cut, then chop," the old man retorted angrily."Chop" reminded her of something; she placed the dough on a wooden board, held it in her left hand, took the iron sheet in her right, and stood by the pot of boiling water "chopping" the noodles. Each noodle leaf fell into the pot, cooked, scooped out to bowls, poured with broth for the old man to try first. The old man said as he ate, "Very good, very good; we won't need to go get the kitchen knife to cut the noodles anymore."This spread throughout the central part of Shanxi province.

Preparation

The preparation of knife-cut noodles requires strict techniques for mixing the dough, with precise ratios of water and flour, usually one catty of flour and three taels of water. The dough is then formed into wheat bunches before being kneaded into a dough ball, which should be covered with a damp cloth to rest for half an hour, and then kneaded until it's uniform, soft, and smooth.If the kneading technique isn't proficient enough, it will stick to the knife or break during cutting. Most who make knife-cut noodles across China use the strength of wheat flour products in their dough preparation method, ensuring long and robust noodles.Additionally, the magic of knife-cut noodles lies in the skillful handling of the knife.The knife should not be a regular kitchen knife but a specially curved one. When slicing, the left hand supports the dough ball while the right holds the knife, with flexible wrist movements for even force application, slicing towards the boiling pot, making noodle leaves that follow each other like meteors, leaving them in the pot to boil.When cooked, the noodles resemble silver fish playing in water, quite a sight. Skilled chefs can slice 200 times per minute, with each leaf exactly six inches long.Before eating, watching the chef prepare the noodles is like enjoying an art performance.MuttonPorridge Noodles

MuttonRice Porridge

Overview

Mutton Soup is briefly referred to as mutton soup or pao mo.Ancient names include"mutton broth","mutton stew,a delicacy of the northwest, especially renowned in Shaanxi's Xi'an, where Su Shi, a famous Song dynasty poet, left behind the line:"Lan dishes have bear meat, Qin cooking specializes in mutton stew."It is meticulously prepared with rich flavors and aromas. The meat is tender and the soup is thick and fragrant but not greasy; it is nutritionally rich, exuding fragrance that stimulates appetite and leaves a lasting taste.Due to its warmth and satiety, it has long been favored by people in Xi'an and the northwest region, as well as foreign guests who vie to sample it for their palate pleasure.Mutton stew pao mo has become the "total representative" of Shaanxi's famous dishes.

History and Culture

Pao mo was originally a food offered to the emperor. Ancient names included "mutton stew," with lines by Song dynasty poets such as:"Lan dishes have bear meat, Qin cooking specializes in mutton stew."The history of mutton stew can be traced back to the 11th century BC when it was also a delicacy for kings and nobles.The mutton soup in Lanzhou differs significantly from that in Xi'an.In Lanzhou, cooked lamb is sliced into large pieces,，scallions,corianderare added, then topped with lamb broth, and can be eaten as is.The bread is dead (unfermented) in Xi'an,while in Lanzhou it's a local type of fermented flatbread that retains the original flour aroma, very delicious even without any condiments.Preparation methods differ. In Xi'an, pao mo requires breaking the bread and reheating it; while in Lanzhou, only the soup and meat are prepared, offering you a large flatbread to enjoy at will.You can tear open the bread, throw it into the broth, savoring mutton soup with bread.Or sip the soup then eat the bread, slowly chew big chunks of lamb, slurp the noodles, and devour the large pieces of bread and meat. The experience is simply fantastic.PreparationMain ingredients:Flatbread (for one serving) 200 grams,

dried yellow flower cabbage 50 grams,

water-softened black fungus 50 grams, noodles 50 grams,green garlic 10 grams,coriander 10 grams,mutton (cooked) 100 gramsSeasonings:salt 4 grams,monosodium glutamate2 grams,pepper powder

2 gramsPreparation steps: 1) Break the flatbread into pieces;2) Wash and shred the yellow flower cabbage, black fungus; soak the noodles;3) Clean and segment green garlic; wash coriander;4) Cut cooked mutton into slices for later use;

5) Place broken flatbreads in a pot, add lamb broth, along with yellow flower cabbage, black fungus, noodles, green garlic, cook until done;6) Season with salt, monosodium glutamate, pepper powder, mix well and serve in a bowl;7) Top with sliced mutton, sprinkle coriander.DingxiangSteamed MeatIntroductionDingxiang steamed meat is a famous local dish from the northern part of Shanxi province. It was once an imperial tribute and now serves as a must-have delicacy in local banquets.Main ingredients include finely ground lean pork, with starch, plant oil, and various seasonings.It is characterized by its meaty aroma and can be eaten without feeling greasy even after multiple servings.Historical CultureIn ancient times, Dingxiang steamed meat was an imperial tribute. It was valued as a rare delicacy in the imperial gardens for generations.

It has also been a staple at local banquets.PreparationSelect well-marbled pork, neither too lean nor too fatty; cut into one-inch-long strips. Mix with fennel powder,

cumin

,ginger and garlic, add a little cooking wine, monosodium glutamate, salt (I added all the condiments I could think of, resulting in good results). After adding seasonings, let it sit for one to two hours. Then mix with starch (the amount should be appropriate; too much makes it less appealing, while insufficient prevents shaping), add a little water and mix well to form a thick paste. Place in a container and steam over high heat until the temperature is balanced inside and out. Use pressure cooking to speed up the process if preferred. After four hours of slow steaming, turn off the fire and let it sit for a while before serving.Taiyuan PaoIntroductionTaiyuan pao is a traditional Chinese pastry from Taiyuan in Shanxi province.Porkis primarily mixed with starch, plant oil, and various seasonings.It has the characteristics of strong meat aroma and is not greasy even when eaten in large quantities.

Historical and Cultural Background

In ancient times, Dingxiang braised pork was a local tribute to the imperial court. Throughout history, it was regarded as a precious dish by the royal gardens.It was also a must-have delicacy for folk banquets in the region.

Preparation

The meat should be of medium fat and lean balance; too much fat makes it tough, while too little makes it greasy. Cut into inch-long strips with your fingers. Add big seed powder,cumin powder,pepper powder, and minced ginger and garlic.chopped scallions, then add a small amount of liquor, monosodium glutamate, salt (I once added everything I could think of to the mix, and it turned out pretty well), seasonings after some time, then add an appropriate amount of starch (usually this is the secret to making braised meat; too much results in poor texture, while too little does not form properly. The starch varies by region, so adjust accordingly). Add a small amount of water and mix into a thin slurry before placing it in a container and steaming over high heat for about three hours (make sure it's sealed to prevent air leaks; use a pressure cooker if you're in a hurry), then turn off the heat and let rest, ready to be served.Taigu Pancakes

Tàigū bǐng

Introduction

Taigu cake is a traditional delicacy of Shanxi Province, named after the Taigu County where it originated.Originating from the Qing Dynasty, Taigu cake has a sweet but not greasy taste, crispy yet not broken, with a fresh and fragrant flavor. Renowned for its aroma, crispiness, softness, and smooth texture, it enjoys the title of "King of Pastries" across the country.PastryDessertTaigu cake is a typical representative of Jin Business culinary culture, with the renowned singer Gu Lanying's clear and melodious song "Nanguo beef, Taigu cake..." spreading its fame worldwide.The production and popularity of Taigu cakes are closely linked to the development of commercial economy in Taigu during the Ming and Qing dynasties.

Historical Background

According to legend, at the end of the Ming Dynasty and the beginning of the Qing Dynasty, a wealthy lady from Gouzi Village southeast of Taigu city often craved for some cakes late at night.However, among various kinds of cakes bought by her servants from the city, she found them either too greasy or hard to eat.This made it difficult for her maidservants.The news reached a pastry shop in the town. To secure this business opportunity, the shop owner specially commissioned an artisan to design a sweet cake.This sweet cake was made fromplain flour,sugar,sesame seeds,oil, andeggs. It is a round solid flatbread with a diameter of about 12 cm and a central thickness of approximately 3 cm. The surface color is light brown with white sesame seeds attached.

Preparation Method

Main Ingredients: 500 grams of plain flour.

Auxiliary Ingredients: 125 ml of water, 125 grams of sugar, 50 grams of syrup, 150 grams of oil, 3 grams of baking soda, and a small amount of sesame seeds.

Preparation Steps

1. Mix the plain flour, sugar, oil, baking soda, and syrup in a basin until well combined. Then mix in warm water (use lukewarm water all year round) and knead to form dough. Rub it smooth on a board into a long strand, cut into portions, shape each portion into a flat cake by adhering sesame seeds.

2. Place the formed cakes in a hanging oven. First, bake the top side, fixing the skin before flipping them over with the lid (leave some ventilation holes). Pay attention to control the heat, mainly using upper fire for baking; the bottom fire should not be too strong. After about 15 minutes of roasting, it is done.

3. Place the sesame-seeded cakes in a baking tray and set the temperature to 220°C. Bake for about 13 minutes before removing and cutting into slices for serving.

Wu FamilyPork Smoked Meat

Introduction

The Wu Family smoked meat is a traditional delicacy of Linfen, with over a hundred years of history.Primarily made from chicken hearts, liver, intestines, stomachs, trotters, and head, the Wu Family smoked meat has a golden-brown color with subtle aromatic flavors. It is tender and juicy without being greasy or tough, and remains fresh even after three days in summer.Originating in late Qing Dynasty by Wu Laoguang, it was passed down through generations by the Wu family brothers for over 100 years, maintaining its reputation.The Wu Family smoked meat is a traditional delicacy handed down by Wu Bao Yuan and Wu Bao Heng and their seven brothers.It began in late Qing Dynasty and has been popular for more than 100 years.Preparation MethodMain Ingredients: 5 kg of pork (lean and fat).

Spices: 5 grams of cloves, 5 grams of ginger, 5 grams of angelica root, 5 grams of cardamom seeds, 5 grams of nutmeg, 5 grams of star anise, 5 grams of dried tangerine peel, 5 grams of licorice, and 5 grams of sand ginger.

Other Spices: 5 grams of fennel seed and 5 grams of long pepper.Seasonings: 50 grams of white sugar and 150 grams of salt.Preparation Steps:1. Remove the hair from the pork, roast over open flame to remove downy hair, wash thoroughly, then cut into large square pieces.2. Marinate in a mixture of old stock (2,500 ml) with added salt and water (2,500 ml), along with spices such as cloves, ginger, angelica root, cardamom seeds, nutmeg, star anise, dried tangerine peel, licorice, fennel seed, long pepper.3. Based on the quality of the meat and season, adjust the marinating time accordingly; generally, it takes 7 days.4. After marination, simmer the meat pieces in water until half-done, then drain and dry them well.

5. Smoked over sugar and sawdust to achieve a golden-brown color, slice and serve.Buckwheat Noodle SoupIntroductionBuckwheat noodle soup is a Han ethnic delicacy with characteristics such as clear broth, rich flavor, pleasant aroma, suitable for both cold and hot consumption in any season. It also boasts special benefits like improving appetite, moisturizing skin, darkening hair, clearing heat, and enhancing kidney function.It has long attracted customers from afar with the saying "one can be tempted by its fragrance to dismount a horse or stop a car."

Preparation Method

Buckwheat flour is mixed with warm water and calcium oxide solution to form dough. The dough is placed on a noodle machine, then dropped into boiling water, lifted out, and served in a seasoned broth with salt and vinegar, topped with lamb sauce and a little

malt vinegar, giving it a unique flavor that attracts customers from near and far.Shredded Meat with OilIntroduction

Shredded meat with oil is the most famous traditional specialty of Shanxi Province. In 1957, after evaluation by the municipal catering company, master chef Wu Wanku's preparation was recognized as one of the top ten dishes in Taiyuan.

Since then, it has been a star dish at all local restaurants, with variations like shredded cabbage, chili peppers, and Sichuan pepper versions appearing to cater to different tastes.However, some restaurants have altered its traditional form, creating new series such ascabbageshredded meat, spicy shredded meat, etc., often addingonions

and

garlic sprouts

to the original recipe.In February 1957, after expert review organized by the Municipal Catering Company, Master Chef Wu Wanku's stir-fried meat was selected as one of the ten famous delicacies in Taiyuan.Subsequently, under the guidance of renowned chefs Zhang Dianhua and Fang Minglock, among others, it won gold medals in city-wide, province-wide, and national culinary competitions, bringing glory to the people of Taiyuan.Since the advent of the market economy, any restaurant or hotel serving Shanxi cuisine has this dish on their menu.However, for some reason, some restaurants have transformed stir-fried meat into various versions, making it unrecognizable.For example,stir-fried meatwith sautéed green onions,|and garlic sprouts.Red WineChili Pepper,YellowSprouts…… Over time, the traditional braised meat in oil was hard to find.In fact, braised meat in oil should focus on selecting ingredients, pairing vegetables, and cooking techniques to better highlight Shanxi's regional characteristics.

Preparation

Main Ingredients: 200 grams of porktenderloinAuxiliary Ingredients:Winter bamboo shoots20 grams, water-soaked black fungus 15 grams,Cucumber25 grams, starch, egg 120 gramsSoy Sauce15 grams, ginger 3 grams, salt 2 grams, yellow wine 5 grams, monosodium glutamate 3 grams, sesame oil 10 milliliters,Lard (refined)35 grams

Preparation Method: 1. Remove the membrane, white tendons, and fat from the flat tenderloin meat and place it on the cutting board horizontally;2. Slice the ingredient with a level knife in reverse to form strips about 0.33 centimeters thick;3. Then lay them flat on the cutting board again, cut obliquely into triangular pieces measuring 6.6 cm long and 4 cm wide;4. Peel and wash the winter bamboo shoots, then slice them to match the meat slices;5. Wash and slice the cucumber to match the meat slices;6. Remove the stem from the water-soaked black fungus, wash it, and cut large pieces into smaller ones;7. Clean the roots of the onion and slice them into small pieces;Green peas-sized pieces;8. Peel the ginger and mince it; remove the stems from the garlic cloves and slice them thinly;9. Place the prepared meat slices in a bowl, mix with soy sauce, five-spice powder, salt, and let it marinate for half an hour;10. Blanch the bamboo shoot slices in boiling water, then cool them with cold water and place them in a small bowl;11. In the bowl containing the bamboo shoots add the black fungus and sliced cucumbers,Chicken broth50 milliliters, yellow wine, monosodium glutamate, soy sauce, and mix with water-starch to make a roux;12. Heat a wok on high heat, add refined lard until it reaches five-tenths hot, then add the marinated meat slices, stir them quickly with chopsticks,

13. Return the wok to low heat and add refined lard again, then add the onion strips, ginger paste, garlic pieces, stir-fry for fragrance, place the oiled meat slices on top, cook by vinegar first, then pour in the roux, flip and stir until well coated, finish with refined lard before serving.

Scarred Pancake

IntroductionScarred pancake is made from flour mixed with oil, placed on a heated stone in a clay oven. The uneven surface gives it its name due to the scars. Also known as seed cake or stone pancake, it originated during the Ming Dynasty.Its ingredients include wheat flour, refined oil, sugar, eggs, and baking soda.Thinnerpancakes are baked in an iron pan.A layer of granular stones is placed on the bottom of the pan first, followed by a pancake.After cooking, the round pancake turns golden yellow with uniform small pits, resembling scars. Its aroma and crispy texture make it popular as a unique snack.In central and southern Shanxi regions, scarred pancakes are often given to relatives or friends when a child is one month old for congratulations.This crisp and fragrant pancake is easy to eat, digestible, and can help lactating mothers produce more breast milk while increasing their appetite.Scarred pancake is one of Shanxi's famoussnack foods, with Fuping being the most renowned.

Buckwheat Noodle Rolls

Introduction

Buckwheat noodles are among the top ten noodle dishes in Shanxi.The Xinzhou method is the most typical. Mix buckwheat flour with twice its amount of hot or cold water and shape it into cat's ear-like rolls, each about an inch long, thin as a leaf, and light yellow.Place these rolled noodles neatly on a steamer basket to resemble honeycomb.Cook them like buns until the aroma fills the air. Serve with mutton or mushroom soup for an irresistible taste that is smooth and lingering.Buckwheat noodle rolls are made with care, combining beauty in form with delicious texture, earning praise as a true delicacy, even appreciated by Emperor Kangxi during his pilgrimage to Mount Wutai.In terms of nutrition, it's rich in trace elements that can improve brain function and lower modern "three highs."LegendAccording to legend, Empress Dowager Yang Jian favored her second son Yang Guang over the first. Li Yuan opposed this but was demoted to be a military governor in Taiyuan.On their journey through Lingkong Mountain, Empress Dowager Li was about to give birth and had to stay at Pan Gu Temple. She gave birth to Li Yuan's eldest son, Li Yuanba.While staying there, Li Yuan often conversed with the old abbot about state affairs.

One day, the old abbot told Li Yuan that recent celestial omens foretold great turmoil and that he should prepare himself for future greatness.

To boost his spirits, the monk prepared a special dish for him using buckwheat flour. After eating it, Li Yuan felt reinvigorated and asked what kind of food it was.The old abbot said it was made from buckwheat flour, shaped like honeycomb cells, so locals called them "buckwheat rolls."When Li Yuan became emperor, he sent the monk to govern Mount Wutai. On his way, they passed through Jingle County, where buckwheat was abundant. He taught the local people how to make these rolls.Over time, locals noticed that the shape resembled a cylindrical storage container and named them "noodle rolls."Another story says Li Shimin used this food to reward his troops in Taiyuan, helping him establish the Tang Dynasty. The word "rollo" evolved from the term for rewards.At noon, Li Yuan was served the "bee's nest" tubs made of spelt flour during the meal.The old abbot said it was made fromspelt flour,resembling a "bee's nest", hence the local people called it "yamian wowo".After Li Yuan became emperor, he sent the old abbot to be the head priest at Wutai Mountain.On their journey to take up their posts, the old abbot and his monks passed through Jining County, where they saw abundant spelt cultivation. He then taught the technique of making "yamian wowo" to the local people.From then on, yamian wowo became a dish served by Jining hosts.Later, the locals noticed that the shape of these dumplings resembled the straight "laolao", so they began calling them "cao laolao".There is another story saying that during Li Shimin and his father's uprising in Taiyuan to establish the Tang Dynasty, this type of food was used as a reward for the troops, hence the name "caolaolu" originated from rewarding.