What are the food cultures in Xinzhou, a famous tourist attraction city?

In Taiyuan, there are many ways to start a new day, and delicious noodles are one of them. As usual, brine is made of meat slices, eggs, yellow flowers, fungus, yuba and other ingredients, and it tastes rare and salty. When eating, you only need to carry the cooked noodles, let the chef scoop the marinated soup into the noodles, add a little Shanxi mature vinegar, and you can enjoy it. When noodles are inhaled, the whirring sound is withdrawn, and even the soup of noodles is eaten incisively and vividly!

head

Brainware, alias "Bazhen Decoction", is made of Radix Astragali, Huimian Noodles, lotus root, mutton, long yam, yellow wine, distiller's grains and sheep tail oil, and pickled leeks are added as the primer, which will have better consequences if eaten in the morning. It is a unique breakfast in Taiyuan, which was created by Fu Shan, a scholar and medical scientist in Qing Dynasty, to honor his mother. It has a history of more than 300 years. In the past, Taiyuan people got up before dawn to eat brains, which is also called "catching brains", so a paper lantern was hung in front of the restaurant that runs brains as a sign. When tasting, you can feel the mixed fragrance of wine, medicine and mutton. The brain has the functions of benefiting qi, regulating yuan, promoting blood circulation, invigorating stomach and nourishing.

In the eyes of eating goods

Great harmony

Go to Shuaifu Street to eat rabbit head, go to Guangling to eat dried beans, go to Hunyuan to eat bean jelly, go to Lingqiu to eat smoked chicken, and go to Yanggao to eat preserved apricots. Of course, there are other Daoxiao Noodles, mutton offal, instant-boiled mutton, and yellow cakes everywhere. ...

Datong noodles

Among all the Daoxiao Noodles in Shanxi, the most famous one is Datong Daoxiao Noodles, which can be called "Wang Zhongwang Pasta". Soft but not sticky, the more you chew, the more fragrant it is. Datong's technique of cutting dough is very strict. As usual, it is a catty of dough with three or two waters, which is beaten into flour spikes, then kneaded into dough, covered with a wet cloth and kneaded for half an hour until it is evenly kneaded, softened and polished. If the kneading time is not enough, it is easy to stick to the knife and break the strip when cutting. Miaomiao of Daoxiao Noodles is a swordsman. Knife, as usual, don't use a knife, use a special machete.

Hunyuan bean jelly

Hunyuan people love to eat bean jelly. No matter spring, summer, autumn and winter, there are dozens of bean jelly stalls on the streets all year round. Anyone who has eaten Hunyuan bean jelly will never forget its unique taste. Hunyuan bean jelly is not only because of the quality of bean jelly, but also because of seasoning. Authentic Hunyuan bean jelly Chili oil is processed and developed according to a peculiar formula, which is clear but not greasy, spicy but not astringent, quaint and exotic, and pure in fragrance!

In the eyes of eating goods

Jinzhong

Go to Yuci to eat "three treasures" (Yuanxiao, enema, bean curd), go to Pingyao to eat beef, go to Taigu to eat Taigu cake, go to Qixian to eat eight bowls and plates of Qiao family, go to Lingshi to eat cereal, go to Zuo Quan to eat fried noodles, go to Shouyang to drink pearl porridge, and go to Jiexiu to eat brewed sugar ...

Pingyao beef

Pingyao beef has a long-standing reputation, and the date of origin has not been tested. In the Qing Dynasty, Sanjin was already very famous. At the end of Qing Dynasty, Empress Dowager Cixi passed Pingyao and enjoyed Pingyao beef. She smelled its fragrance, lifted its spirit, tasted its taste and solved its difficulties, so it was designated as a tribute to the palace. Uniform hardness, palatability, moderate saltiness, mellow taste and long aftertaste.

Taigu pancake

Taigu cake is named after it was produced in Taigu County. Beginning in the Qing Dynasty, it has the characteristics of sweet but not greasy, crisp but not broken, delicious and delicious. It is famous all over the country for its fragrance, crisp, cotton and softness, and enjoys the reputation of "king of cakes". "Beef in Pingyao, cake in Taigu ..." made Taigu cake famous all over the world and became a model representative of "Shanxi merchants' food culture".

In the eyes of eating goods

Xinzhou

Go to Xinzhou to eat tile cakes, Yuanping to eat pot kui, Shenchi to eat moon cakes, Wutai to eat Taiwan Province mushrooms, Dingxiang to eat steamed meat, Hequ to drink sour porridge, and Wuzhai to drink mutton offal. ...

Yuan ping Guo kui

Named after winning the first place in local cooking in history. Yuanping Guokui is a kind of pasta. The bread is yellow, fragrant, sweet, crisp and crisp. Dividends are divided into hollow pot helmets and solid pot helmets according to whether they are filled or not. Yuanping Guokui has a long history of manufacturing, which has been more than 300 years.

Shenchi moon cake

Shenchi moon cake has won people's love for its "crispy skin, fragrant stuffing, strong mouth and healthy stomach, solid but not greasy, long-lasting and not scattered" characteristics. It is said that Emperor Kangxi made a personal expedition to galdan for the third time, passing through Yijingtun in Shenchi, which coincided with the gathering of Japan. Businessmen who create fairs take moon cakes with attractive fragrance as their dry food and ask: Why are there moon cakes in spring? How to play: On Mid-Autumn Festival, local people make moon cakes with flour, Shenchi Hu oil, water, sugar and sesame seeds. Stored in a porcelain urn for seasonal needs, it can store a stable taste for several years.

In the eyes of eating goods

Shuozhou

The sheep turned around and tasted heroic. Youyu's smoked chicken is delicious, but Yingzhou brisket is not brisket! The sugar oven in Huairen County is also called the crack oven ... Go to Shuozhou and listen to stories while eating!

Yangguaiwan

Yangguai is the characteristic charm of Shuozhou, and it is really the focus of the leg of lamb hub. There are many ways to "bend sheep", some are boiled in clear soup, some are roasted, but on weekdays they are fried first and then stewed, which tastes like Mongolian roast whole sheep. Therefore, the bones at the hinge of the leg of lamb are very long and inconvenient to eat, but it does not hinder the foodies. As long as the taste is strong, don't care about the abstraction of eating!