Chunzhou was known as "Xiu Rong" in ancient times, and is abbreviated as "Xin". It is also called "Xin", and is known as the "key to Jinbei".

FeaturesDishesIncluded: high noodles fishfish, sheep innards soup, sour rice,apricotspieces, Xinzhougreen beans, Wuzhai black pork stewed vermicelli,Four Delicacies Meatball, braisedmutton, iron stewed chicken, spicy five-flavor fish, hot pepperpotatoshreds, Wuzhai noodle fish, stir-fried rotten rice, Baode oilrhubarb, oatmeal dumplings, Huer red fruit, Daidian sesame wafers, Huer sour porridge,flour cakes, Xinzhou wax cookies, Xinzhou sunflower seeds, Dingxiang steamed meat.Dumplings, Wenshi twisted dough sticks, Baode soup bowls.Steamed meat of Dadingxian is a famous dish in the Han nationality in Dadingxian, Shandong. It was said to be a tribute to the imperial palace and is now also one of the local delicacies at banquets.Ingredients

Primarily lean pork, with starch, plant oil, and various seasonings added.It has a strong meat aroma but does not become greasy even after repeated consumption.

Historical culture

In ancient times, the steamed meat of Dadingxian was a tribute to the imperial palace. It was regarded as a treasure in various imperial gardens.Local cuisineDining tables also include it.Preparation methodCut suitable pork into strips about an inch long and thick as your thumb, add fennel powder,cumin

powder,

pepperpowder, chopped garlic, ginger, and a little cooking wine,

monosodium glutamate

, salt (I added most of the seasonings I could think of once, and the effect was good), mix with seasoning after appropriate placement for 1 to 2 hours, then add starch (it should be moderate, less is better than more, this is a key technique in making steamed meat, too much will affect the taste, too little cannot hold shape. The amount varies based on different starches, so adjust accordingly), add some water and mix into a thin paste, pour into a container, steam over high heat until temperature inside and outside are even, then switch to low heat for 3 to 4 hours (ensure no air leakage, use pressure cooker to speed up the process), after steaming time is over, turn off the fire and let it sit for a while before eating.Oatmeal dumplingsDescriptionOatmeal doughnuts are one of the ten major noodle dishes in Shanxi Province.The most typical method is from Xinzhou: mix oatmeal with an equal amount of boiling or cold water, push out with your palm and roll into a "cat ear" shape, about an inch long and thin as a leaf, pale yellow.After preparation, they are arranged like a beehive in the steamer basket.Steam them similarly to buns, when cooked emit a fragrant aroma. Serve with mutton or mushroom soup, this dish is extremely appealing and delicious.Oatmeal doughnuts combine both aesthetics and texture perfectly, often served with "mutton stew with tofu" ( ), enhancing its appeal and becoming a local delicacy.Nutritional value

Rich in trace elements, good for brain health and blood pressure regulation.

Historical culture

Mentioned folklore describes how Li Yuan met the abbot on his journey to Taihang Mountain. After giving birth at the temple, he was advised by the old abbot about future events.The story goes that when Li Yuan tasted oatmeal "bee hive" shaped doughnuts made for him, he felt refreshed and asked what it was. The abbot said it was made from oatmeal, thus they were named "oatmeal dumplings".Later, Emperor Taizong established the Tang Dynasty using this food to motivate his troops.BaoDe bowl supportsDescriptionBaoDe bowl supports are a traditional snack in Baode County, Shanxi Province.Primarily made from fine and white buckwheat flour, shaped like a bowl.Steam them until cooked, then serve with mutton or mushroom soup for the ultimate flavor.MushroomsThe soup is so well-seasoned that it makes people drool and stimulates their appetite. Its aroma is incredibly delicious, leaving a lingering taste.Xiayamen Kaulaowa is skillfully crafted with both visual appeal and delicious texture. Accompanied by "mutton sauce with wood ears in mushroom broth," it has become a genuine delicacy. Even Emperor Kangxi considered tasting this food as one of his pleasures during his pilgrimage to Wutai Mountain.In terms of nutritional value, it is rich in trace elements that can enhance brain function and reduce modern "three highs."High blood pressureHigh cholesterol

History and culture

Legend has it that Emperor Wen believed false words and intended to make his second son, Fuchang, the crown prince. Tang Gong opposed this but was rejected and demoted to be the governor of Binzhou.On a trip through Lingkong Mountain, Empress Wu became pregnant and had to stay at an ancient temple called Panqu Temple, where she gave birth to Li Yuanchao.Emperor Yuán stayed in the temple frequently, often discussing state affairs with the old abbot.One day, the old abbot said to Yuan, "I see from the stars that great chaos will come soon. You should prepare yourself for future opportunities."Today, I prepared a special dish for you; it will invigorate your spirit and strengthen your body," he explained.At noon, the abbot brought out the "beehive" shaped Xiyamen Kaulaowa.After eating, Yuan felt refreshed and asked about the dish.The old abbot said it was made from Xiayamen.Later, Emperor Yuan appointed the old abbot as the head of a temple in Wutai Mountain.On their journey to take up the post, they passed through Jingle County and saw that it produced plenty of Xiayamen. The abbot taught the locals how to make Kaulaowa.Since then, Kaulaowa became a local delicacy for guests.Over time, people noticed its shape resembled a container called "kaolaowa" ，thus renaming the dish.Another story says that Emperor Taizong and his son used this food to reward their troops as they established the Tang Dynasty. Kaolaowa was derived from the word "reward."Baode WantoIntroductionBaode Wanto is a traditional snack in Baode County, Shanxi Province.

It has a unique flavor and is considered one of the best snacks.

As its name suggests, the dough made from Job's tears flour is poured into a bowl and steamed before being removed to form a shape similar to the bowl.

Authentic Baode Wanto uses "upper-grade" flour that is sifted for whiteness and fineness.The dough is cut into 6 cm pieces, each with three cuts. These are then fried until golden and steamed before serving, providing a soft yet chewy texture.StorageDue to the cold winters in northern China, it can be stored refrigerated or frozen for longer periods.Shenshi MooncakeIntroductionBaode County is famous for buckwheat production, and the handmade buckwheat noodles (Wan Tou) there are crystal clear and bright with a slightly greenish-white color. They have a delicate texture that is soft, smooth, fine, and tender, with a fresh and pleasant aroma.

Method

The bowl-shaped food is simple to look at but requires considerable skill in preparation.As the name suggests, these are made using bowls as molds: first, knead the flour into a ball,and then turn it into a batter. Place this in a bowl and steam over high heat until half-cooked. Stir once to prevent sticking; cool down when done to form the shape.The consistency of the batter must be neither too thick nor too thin, as it can become hard or brittle respectively. When steaming, place it with a slight indentation at the center. The thickness and thinness are not ideal, and the cooking time should be about half an hour; otherwise, it will either be overcooked or undercooked.The batter must neither be too thick nor too thin: if too thick, it will harden; if too thin, it will become brittle. When steaming, a small indentation in the center is appropriate; neither too thick nor too thin, and the cooking time should be about half an hour; otherwise, it will either be overcooked or undercooked.After processing the buckwheat flour, mix the buckwheat fine powder with salt water to form dough. Vigorously knead until a smooth batter forms drop by drop of saline water.If not properly kneaded, the "bowl-shaped food" will lack vitality and won't be firm or prone to cracking when lifted.A clear batter results in overly soft "bowl-shaped food," while a thick batter makes it too hard.The amount of salt affects the quality of the "bowl-shaped food."Place the prepared buckwheat flour batter into the bowl, steam over high heat. It must be quick to get the flower patterns; otherwise, the broth will become clear and the "bowl-shaped food" will be soft on top but hard at the bottom.During steaming, stir once every few minutes. Stirring too early is not conducive to forming a shape, while stirring too late can cause settling, making the texture uneven between the inside and outside of the "bowl-shaped food."The lid for the pot must be made from the stalks of sorghum; metal lids should not be used as they can affect the quality.Only water from this local area is best. Attempts in other places, such as Taiyuan, Xinzhou, or Baotou in Inner Mongolia, did not yield similar results.Once cooked and cooled, serve with vinegar and garlic sauce."Garlic vinegar" preparation also requires skill: finely mince the garlic, add an appropriate amount of vinegar and a little ginger powder. Let it cool with hot water; this will enhance the flavor when eaten.If making "meat bowl-shaped food," sprinkle the meat filling before steaming."Buckwheat noodles" are best served cold or simmered in soup, or paired with vegetable broth or meat sauce."Buckwheat noodles" not only serve as an excellent treat but also have health benefits such as aiding digestion and clearing heat.I visited Huerqu County, where they use unpolished buckwheat flour that is darker and less clear; it lacks appetite appeal;and in Fugou County of Shaanxi Province, only a short distance away from Baode County, although the technique was taught by Baode people, the result did not capture that unique flavor!Cut three slashesIntroduction"Three Cuts," also known as "Oil Flakes" or "Oiled Bags," are golden yellow in color and have a soft, sweet taste. This is one of many traditional Han ethnic noodle dishes made during the Spring Festival in areas such as Taihang Mountain in Shanxi Province.The name comes from the three cuts on the surface to allow the oil to seep in; alternatively, it's called "Oil Flakes" due to its rich aroma. Passed down through generations since 300 years ago, this dish is a favorite during the New Year celebrations.In the long feudal era, laborers in Wutai County lived in poverty and primarily consumed corn.To add variety to their meals, they created "coarse-to-fine" food items using cornmeal as the main ingredient.Ingredients: 400 grams of corn flour,100 grams of millet flour,

75 grams of brown sugar,

sesame oil, a little salt and soda ash.

ProcessMaking materials:

2 centimeters in diameter, 6 cm long, cut into three slices each.Cooking method: fryingMix the corn flour and millet flour, add water to form a soft dough. After fermentation, adjust with soda ash, then mix in brown sugar and salt.Knead the dough into 2 cm thick strands, cut them into 6 cm pieces, and make three cuts on each piece.Place the cut pieces in hot oil and fry until golden red, then remove. Steam for 20 minutes before serving; it becomes hard if overcooked.It can be stored in cold storage or frozen due to the cold winter in the north."Mooncake of Shenshi"

Introduction

The Shenshi mooncake is a traditional Chinese pastry from Shenshi County, Xinzhou City, Shanxi Province. It is famous for its fragrant and sweet taste, widely loved by people in Shanxi and the surrounding areas.

Shenshi County is known as an oil production base and a renowned mooncake hometown. The distinctive Shenshi mooncakes have been produced for over 500 years.Historical BackgroundAccording to history, during Emperor Kangxi's third expedition against Galdan in March 1697 (the 36th year of his reign), he passed through Shenxi County. At a time when water and food were scarce, local officials noticed clear water gushing out, revitalizing the troops.On this day, which was also a market day, people from all directions were bustling in the marketplace.Emperor Kangxi took pleasure in touring the market. He noticed that merchants used fragrant mooncakes as food for their long journeys and found it surprising why there would be mooncakes at this time of year.The officials reported that during mid-autumn, local people made these mooncakes with locally grown wheat flour, oil from Shenxi County, sugar, sesame seeds, etc., stored in ceramic jars to last through the year without losing their flavor.ProcessMooncake Dough:Ingredients: 9 parts of flour,

1 part of milk powder,

3 parts of sugar, melted butter,

5 eggs, and a full spoon of yeast.

Shenshi Mooncakes are a traditional snack from Shenxi County, Shanxi Province. They are famous for their sweet and flaky texture.

Known as "wontao," these mooncakes are made by pouring flour into a bowl and steaming it to form a shape like the bowl.

The best flour is used in Baode Wanto, sifted carefully for whiteness and fineness. Five eggs are added for flavor.

After shaping, they are fried until golden brown and then steamed before serving, offering a crispy exterior and soft interior.

Storage

Due to the cold winters, these mooncakes can be stored refrigerated or frozen without losing their texture over time.Historical and cultural significance

Shenxi is known for its oil production. The traditional Shenshi Mooncake has a history of about 500 years.

In 1697, Emperor Kangxi was traveling through Shenxi when the locals offered him mooncakes as a treat during a market day.Upon eating them, he praised their unique flavor and asked why there were mooncakes in March. He was told they were prepared for the lunar festival but kept fresh throughout the year.Preparation

Dough ingredients: nine parts flour, one part milk powder, three parts sugar syrup, one and a half parts melted butter, five eggs, and one heaping tablespoon of yeast.

Its distinctive flavor is achieved through careful preparation, including steaming, frying, and adding specific oils and spices like rose petals and sesame seeds.

River Bend Sour RiceIntroductionRiver Bend rice is a traditional dish from the Hequ region in Shanxi Province.It has a sour taste that helps clear heat and quench thirst. By soaking glutinous rice in sour liquid, it becomes a nutritious meal.The rice is first partially cooked and then steamed, creating a unique texture.

Over time, families have kept this tradition alive by keeping "sour rice" containers on their stoves.

Sometimes potatoes and sweet potatoes are added to the sour liquid for extra flavor. It is often eaten with large mixed vegetable dishes.

This dish has been part of northern Chinese cuisine for centuries.

Historical contextDuring the Northern Song Dynasty, Liao troops frequently invaded Shanxi Province. The people faced constant warfare and natural disasters.Local families would hide during the day in remote areas to avoid Liao raids before returning at night.To preserve flavor and nutrition, they developed sour rice as a food source.Later, they incorporated vegetables like potatoes into their recipes for additional nutrients.Daozhou Fried NoodlesIntroductionDaozhou fried noodles are a popular snack in Daizhou City. They have been famous for over a century.Notable shops that produced them included "Juyingshui," "Xingshengzhai," and others.

A portion equivalent to about eight ounces.of yogurt.half the volume of a bowl.

Method:

Mix flour, milk powder, and yeast powder, sifted if necessary.

Beat eggs in a large container, add sugar, beat for about ten minutes with an electric mixer, then gradually mix in melted butter and sifted ingredients, gently folding to form dough.Divide the dough according to mold size into small pieces, shaping them into round skin.[7]

Method of making mooncake filling:

Rice flour,duck egg yolk,red beanpaste, sugar syrup, alkali water, vegetable oil, egg.Step 1: Gradually mix the sugar syrup, alkali water, vegetable oil and flour to form dough. The ratio of flour, sugar syrup, alkali water, vegetable oil is 5:4:1.4:1 respectively.Step 2: Knead the mixed dough into small balls, then flatten them into round sheets for use.

Wrap a red bean paste ball in the duck yolk, roll it tightly into a filling ball.

Step 3: Place the filling ball inside the flattened dough sheet and shape it into a ball.

Step 4: Prepare a wooden mooncake mold, sprinkle some dry flour on it. Insert the filled dough ball into the mold, press down and flatten. Then remove from the mold.

Step 5: Mix eggs to make egg wash with a ratio of three yolk to one whole egg for use.Step 6: Place the mooncakes in baking trays, brush with the prepared egg wash and then bake in an oven.Step 7: Preheat the oven to 180 degrees Celsius, bake for about 20 minutes. Remove once halfway through to brush again with egg wash.

The ratio of ingredients should be adjusted based on personal preferences when mixing the dough.

Using raw duck yolk in the filling will result in more oil permeating into the mooncake skin during baking.

Be careful not to apply too much force when removing the filled dough from the mold, usually a side press and an upside-down press are sufficient.

Appropriate baking time should be adjusted based on the size of the mooncakes. Check in the oven periodically to avoid burning.To enhance aroma during baking, add a small amount of butter while mixing the dough but do not overdo it as this may cause flakiness..

Oven-baked Pot Pie[7]

Introduction:

Ogan Pot Pies are traditional snacks in Shanxi Province, China. They come in yellow and have a sweet, crispy texture.

They can be divided into hollow and solid pot pies based on whether or not they contain filling.

Their shape is round with slightly rolled edges, about three inches long and one inch wide.

Those without fillings are called hollow pot pies, while those with fillings have different names.

Most commonly sold are sweet pot pies, the finest being those filled with rose.

Ogan Pot Pies are yellowish-orange in color, having a sweet, crispy texture. They differ in taste based on their filling and are much appreciated by people.

Not only popular in Shanxi but also sold to Inner Mongolia and areas like Beijing and Tianjin. Varieties such as small pot pies for banquets are especially favored.

Ogan Pot Pies are mouth-friendly, do not stick to the teeth, and maintain their crispy texture even when stored.Historical Background:Ogan Pot Pies were originally called 'Kuifu'. One of the master's apprentices accidentally created them during a break in his duties.In the Qing Dynasty, at a food shop in Ogan City, an apprentice mixed leftover flour with oil and added sugar as filling. He shaped it like a shoe sole before baking it.When the master returned and saw what his apprentice was eating, he tasted it and found that the item had a sweet and crispy texture comparable to mooncakes.The master agreed to sell these pies under this new form, naming them 'Kuifu'.

Soon, these Kuifu became famous locally as gifts among friends and relatives.Empress Dowager Cixi's visit to Ogan City was a turning point in the history of Pot Pies. During her stay at Xiaolin Garden, the imperial kitchen served Pot Pies.

"How could this look like a shoe sole and still be edible?" she asked after being told what they were.

Upon tasting, Cixi found them delicious and named them 'Kuai' (lit: crispy).Historical Background:The Ogan Pot Pie is a traditional snack in Shanxi Province with a history of over 300 years.It's a sweet pie made by steaming, approximately two ounces each. The crust turns orange-yellow and is particularly sweet, crisp and fragrant.Mouth-friendly without getting stuck to the teeth, it remains crispy after storage.The method involves preparing one ounce of dough for filling and the rest for the main part, mixing with alkali water and sugar syrup. After shaping and baking in an oven, the pie is ready.Due to its small size and layered structure, it is both crisp and sweet, resembling a shoe sole in shape.Rice Pot RiceIntroduction:Rice Pot Rice from Hequ County has a unique flavor. It is made by soaking glutinous rice in acidic water for several hours before cooking.The resulting dish, known as 'rice porridge', is enjoyed during hot summers and often served with other dishes.Local families keep an 'acid rice jar' containing fermented rice to use whenever needed.Potatoes and sweet potatoes are sometimes added to the rice when cooking it into a savory meal.It's not only refreshing but also beneficial for digestion, especially after drinking alcohol.

This dietary habit has spread throughout northern Shanxi Province and beyond. It remains an important part of Shanxi's traditional cuisine.

In summer, Hequ people often eat this dish multiple times a day.Historical Background:During the Northern Song Dynasty, Liao forces frequently invaded the north. After the Treaty of Chan-Yuan, Liao took advantage of Sui's weakness and continued to harass northern regions.The northern part of Shanxi was particularly affected by these continuous conflicts, causing widespread suffering among the people.Local legends say that during this period, residents of Bianguang and Hequ fled into deep mountains to escape Liao invasions at night.Legend has it that during the late Qing Dynasty, an official from Daizhou who enjoyed Jiangsu-style fried noodles brought back a chef to make these in his hometown after retiring.After learning the technique, he taught local residents, refining their own methods, leading to today's unique Daizhou-style fried noodles.PreparationThe dough is made with high-quality flour and sugar, mixed with oil and honey. It is then flattened into thin sheets, coated with sesame seeds, and baked until golden.The result is a light yellow, crispy, and sweet treat that leaves a lingering aroma in the mouth.

River Bend Sour Rice Soup

Introduction

The people of Hequ found that sour millet is refreshing and quenches thirst.They made a sour broth, soaked the rice in it at 15 degrees Celsius or above for 4 to 8 hours, and then strained out the millet to make sour porridge. This was called sour thin porridge by Hequ people.Cooked rice simmered in sour broth until eight-tenths done before steaming, is known as sour or "millet rice."Over time, every household in Hequ had a "sour millet jar" on their stove, containing soaked millet that would ferment at the heat of the stove for easy consumption.In summer, Hequ people often ate this dish for all three meals.

History and CultureDuring the Northern Song Dynasty, Liao troops frequently invaded northern regions. After the "Tianjin Alliance" between the Liao and Song dynasties, Liao troops took advantage of the Song court's compromising nature, constantly harassed them from the north.The northern part of Shanxi was hit hardest by these wars, with continuous natural disasters and human misfortunes, leading to widespread suffering among the people.It is said that during this time, villagers in Hequ and Piangu hid in deep mountains during the day and returned at night when it was safe.This accidental discovery eventually became a common dietary habit across northern Shanxi and many parts of Shanxi. For centuries, it has been one of the distinctive folk food customs in Shanxi's culinary culture.Particularly in summer, Hequ people often had this dish for all three meals.

History and Culture

During the Northern Song Dynasty, Liao troops frequently invaded northern regions, especially after the "Tianjin Alliance" between the Liao and Song dynasties. Liao troops took advantage of the Song court's compromising nature, constantly harassing them from the north.The northern part of Shanxi was hit hardest by these wars, with continuous natural disasters and human misfortunes, leading to widespread suffering among the people.Legend has it that during this time, villagers in Hequ and Piangu would hide in deep mountains during the day and return at night when it was safe.Foguang and Hequ are areas where locals mainly grow sorghum, foxtail millet, andyam.(potato),black beansand other crops.Commonly, they eat foxtail millet (a variant of broomcorn millet)and barley as their staple food.

After soaking the foxtail millet and preparing to cook it,

when Liao soldiers came, they had to abandon the rice,

after a few days, they would cook the sour rice into porridge out of necessity,

resulting in a porridge with a yogurt-like taste, yellow and strong.Handmade noodlesIn recent years, some hotels have developed handmade noodle dishes based on local customs to cater to visitors.This is a common food in Xinzhou, Dingxian, Wutai, Pingshun, Dazhou, and surrounding areas.Housewives would squeeze the dough into small round pieces, then roll them with both hands,

Milling

Handmade noodles are made by mixing ordinary sorghum that has been washed, boiled, dried, milled, and mixed with hot water.The process involves arranging five large pieces of dough like garlic cloves on each side of the board,then using both hands to press and roll from one end to the other,resulting in a bundle of noodles as long as 10 centimeters, varying in length.After being steamed, they are served with mutton ortomato soup,

yielding a refreshing taste.

Buckwheat pancakes

"Buckwheat pancakes" ( kǎolǎo) is a traditional snack in the highland areas of Shanxi province, especially Xinzhou.A kaulao refers to a container made from willow strips and shaped like a basket.Also called "badao"."Buckwheat pancakes" are a delicately made buckwheat dish named after its shape,originally used as a tool for carrying water or goods.In Zhangjiakou's Zhangbei, Shangyi, Guya, Kangbao, Chongli, Fengning, Wuan, and surrounding counties in Inner Mongolia,and Daming of Shanxi province, it is widely loved.Historical culture

"Buckwheat pancakes" are also known as "buckwheat dumplings" in northern Inner Mongolia.

They are a common home food in the highlands and mountains,now popular in restaurants.The origin can be traced back to the Tang Dynasty.A legend says, Emperor Taizong passed through Lingkong Temple and was served these pancakes by an abbot."What are you holding?" asked Emperor Taizong."Kaulaos," replied the abbot.Later, he became emperor and sent the abbot to be a head monk in Wutai Mountain,who passed on the pancake-making technique during his journey.These pancakes are now common in northern Shanxi, Shaanxi, Inner Mongolia, Hebei, and Shandong.Makers believe that eating them brings good fortune and family harmony.During festivals or when honoring guests,people often eat these pancakes to wish for a harmonious and prosperous household.

In the northern mountains and Nanyang areas, people associate eating buckwheat pancakes with "solid" and "harmony".At weddings, both bride and groom must eat them as an emblem of eternal marriage.At year-end festivals,people also eat them to wish for peace and prosperity in the new year.Local sayings like "Forty miles of buckwheat," reflect their love for these pancakes.

Daxiong noodles"Daxiong noodles" are a unique delicacy in Tianzhen, known for its thinness and crispiness.These pancakes symbolize longevity and good fortune,often served during festivals or to honor guests.The key steps include boiling water to make the dough, quickly rolling it into small rolls, and mastering cooking time.One of Xinzhou's most famous methods involves adding twice as much hot water as flour and shaping them like "cat's ears," thin and pale yellow.After steaming,the dish is served with mutton ormushroom soup, enhancing its flavor.Pingduo noodles"Pingduo noodles" have a history of nearly 100 years, known for their thinness and crispiness, sweet and delicious taste.A well-known merchant in Dazhou, "Juxingrui," was the main producer,renowned throughout Shanxi province.Legend has it that during the late Qing Dynasty, a Dazhou official who particularly liked Jiangsu's dried noodles brought a chef back home to make them for himself.

Later, this chef taught others in Dazhou, refining the technique and creating unique dried noodles.

MillingThe dough is made by mixing fine flour with sugar, oil, honey,then rolling it out, spreading honey on top and sprinkling sesame seeds before baking.The end result is a golden, crispy, sweet treat.It is said that it harmonizes well with food, making people want to eat more. Its taste is rich and lingering.

Dazhou Nai Ma Pian

Introduction

Dazhou Nai Ma Pian has a long history, known for its thinness, crispness, and sweet taste, dating back nearly a century.Famous shops in Dazhou like "Juxingui," "Xingshengzhai," "Fuchengzhai," "Tianshangchang," "Jushenzhai," and "Fushenque" are well-known for their Nai Ma Pian, which they sell to other regions of Shanxi.

History and Culture

Legend has it that during the late Qing Dynasty, a Dazhou official in Jiangsu particularly enjoyed Jiangsu's Nai Ma Pian.When he retired back home, he brought a chef who specialized in making Nai Ma Pian to teach his family members how to make them.Later, this chef taught his skills to local people of Dazhou, and after improvement by the locals, it became the unique Dazhou Nai Ma Pian we know today.

Preparation

Mix high-quality flour with sugar, add oil and honey to form a dough.Honey，， ，