When traveling to Taiyuan, Shanxi, what specialties and tourist souvenirs should I bring back from my business trip?

Taiyuan specialties

Representatives include Qingheyuan head, haggis cut, oily pork, Wuzhai stew, Yangji enema, Dazhai drink, dough, Liuweizhai sauce meat , Shuangsheng cakes, Mengfeng cakes, glutinous rice glutinous rice, millet porridge, old tofu, recognized halal steamed dumplings, mouse cave yuanxiao, fish and sheep buns, Xugou enema, etc.

The appearance of pasta was before the Han Dynasty at the latest. In the Han Dynasty, all flour-based foods were collectively called "cakes". People in Shanxi have been called "Lao Xi'er" for a long time. In addition to Shanxi being located to the west of the Taihang Mountains, the name also smells like vinegar. In ancient times, "vinegar" was called "醯", and "醯" has the same pronunciation as "西", so people in Shanxi were called "Laoxi'er". Shanxi people love to be jealous. Vinegar is indispensable for pasta, and is indispensable for cooking and soup.

Taiyuan’s noodle dishes include ramen noodles, shaved noodles, stir-fried noodles, rolled noodles, sliced ??noodles, tipped noodles, braised noodles, castellated noodles, fish stir-fried noodles, cat ears, rubbed noodles, dipped slices, and glutinous rice noodles. There are dozens of preparation methods including rolling, pulling, dialing, peeling, pressing, rubbing, pulling, and squeezing. In terms of cooking technology, it can be divided into steaming, boiling and cooking. The toppings are carefully prepared, with "vinegar blending" and "two kinds of toppings" being the most distinctive.