I am going to Pingyao recently. What is there to eat and do in Pingyao Ancient City?

The main delicacies include Pingyao beef, Cao's smoked elbow, beggar's chicken, bowl tray, soy plum meat, Pingyao stew, steamed buns, noodles, oil cakes, boiled dumplings, and dumplings. , picking noodles, cutting noodles, scissor noodles, rubbing fish, stone cakes, dipping noodles, dipping slices, noodle noodles, cat ears, corn cakes, Japanese rice, cutting knots, corn steamed buns, plucking rotten seeds, Cold cake, oily pork, vegetable rice, oil tea, fried corn yolk, wine dates, ramen noodles, steamed glutinous rice balls, dry noodle pancakes, roasted yellow vegetables, oatmeal noodles, fried buns, red batter paste, fried glutinous rice balls, Tofu brain, etc.

Pingyao beef has a unique production process and is ruddy in color, fragrant and delicious. It is "fat but not greasy, thin but not woody". Almost every restaurant in Pingyao has it. There are many brands. The famous ones include "Guanyun", Bu Sheng, Huan Chun, etc., all of which are top-grade. The world-famous song "Shanxi Good Scenery" mentions the most famous Shanxi delicacy - Pingyao beef. Pingyao beef is delicious, nutritious, fat but not greasy, thin but not woody, and is suitable for all ages.

2. Pingyao bowl of glutinous rice balls is a famous snack in the three Jin Dynasties. During the Guangxu period of the Qing Dynasty, the famous chef Dong Xuan of Pingyao Chengnanbao summed up the experience of his predecessors and created Pingyao bowl noodles with excellent aroma and taste. In the twenty-sixth year of Guangxu's reign (1900), Empress Dowager Cixi passed through Pingyao on her way from Beijing to Xi'an. After eating a bowl of glutinous rice made by Dong Xuan, she was full of praise and rewarded it generously. Pingyao bowl glutinous rice is made in a unique way. First, mix wheat noodles or buckwheat noodles with warm water into a paste, add oil, salt, chopped green onion and other seasonings, mix from thick to thin, put it into a small dish, steam it in a basket and put it on the cold. The color is light yellow, not connected to each other, and constantly folded and rolled. It can be eaten cold or stir-fried hot. When making it cold, cut the dough into strips and put it into a plate, add vinegar, minced garlic, sesame paste, sesame oil, chili powder, and aniseed water, mix well and eat; when making it hot, use cooked lard or sesame oil to cook the bottom, first add green onions. Stir-fry the bowl of glutinous rice with garlic, then add shredded yam, eggs or bean sprouts, and cook with soy sauce, vinegar, aniseed water, etc. Pingyao Wanfu has been around for more than a hundred years and has been deeply loved by the masses. Wanfu stalls can be seen everywhere in urban and rural temple fairs and markets.

3. Bubble oil cake is very famous in Pingyao. The filling is made of date paste and bean paste, and is fried. It is golden in color, charred on the outside and tender on the inside, soft and sweet. Girls who love sweets must order it when they come to the ancient city! A plate of ten fried cakes in a mid-range restaurant sells for 18, and a restaurant on Ming and Qing Street sells it for 28. The portion is not as large as that in a mid-range restaurant. If you want to eat, Considering the hygiene and quality, the price of a mid-range restaurant is acceptable.

4. The noodles are made with exquisite craftsmanship and a perfect combination of beautiful shape and strong taste. The production process is very strict. Add boiled water to the noodles and stir them with a rolling pin. The dough must be kneaded while it is hot. Next, knead and knead the small oatmeal dough on the palm of your hand, then wrap it around your fingers, and you will have rolls of oatmeal noodles. Its size is the cylindrical shape rolled out of a tongue-shaped sheet about 10 cm long and 5 cm wide. Then it is steamed like steamed buns. When cooked, the aroma is fragrant. When eaten, it is mixed with brine (called "Zhanshuishui" by Pingyao people), which makes people salivate after hearing it, whet their appetite, and the food is extremely fragrant and mellow, with endless aftertaste. There are two ways to eat castanopsis. One is to eat castanopsis dipped in marinade. The marinade is usually meat sauce, or meat, potatoes, and eggplants are stir-fried together to thicken the sauce. The other is to cut it into pieces and stir-fry it with vegetables. If you come to Pingyao, this must be one of the delicacies you can’t miss!

5. Guoyourou is one of the famous dishes in Shanxi and one of the local dishes in Pingyao. It is made of selected lean meat. Sized, oiled, and fried with natural black fungus, garlic, and onions. Shanxi people are very jealous, and they are very particular about the use of vinegar in cooking. The finished dish is golden in color, tastes salty and vinegary, and is soft on the outside and tender on the inside. It is a rare delicacy.

6. In Pingyao, there is a difference between pulling a piece and cutting a knot. The pimples are generally smaller when cut, and larger when pulled out. There are three main types of making dumplings: First, cut dumplings that are commonly eaten at home. Some people roll the dough into chopstick-thick slices first, and then cut them by hand. There are two cutting techniques, one is with fingertips. Press down; the other is to lift up with your fingertips. The most beautiful thing about cutting it is the size of your fingertips, with uniform thickness and consistent size. When pressed with your fingers, it looks like a small ear. It is not only beautiful, but also delicious, and can greatly increase people's appetite. Second, it is to tear and cut the knots by hand. Skip the process of rolling out the dough and just use your fingers to tear off the dough. This technique is more demanding, and novices generally cannot do it well. It requires strong finger skills to cut evenly. Generally, you can cut the lumps while turning the dough to thin. Third, roll the dough thinly and tear it into larger pieces, which is called pulling pieces in some places. Most people prefer to cut pimples, but if there are many people who want to eat them, it will be tiring to cut them by hand, and it will come faster than cutting them. However, it is better to dip the cut pimples into a dipping sauce. People with heavy tastes especially like to eat them. In the summer, boil beans or zucchini in water. In winter, boil carrots in water, add fried tomato sauce, pour a spoonful of stir-fried meat, and then add a stick. Green onions or garlic cloves, as the Pingyao dialect says: "The beauty is ruined!" Seeing this, is your mouth watering?

7. Sliced ??noodles are all named after cutting them with a knife. The exquisite knife skills and cutting skills are called "Flying Knife Sliced ??Noodles". The noodles shaved by the skillful chef "fall into the soup pot, float in the air, and just come out of the knife, all the noodles are like fish jumping".

The noodles are thick and thin with sharp edges, shaped like a willow leaf. They are smooth on the outside and stringy on the inside, soft but not sticky. The more you chew, the more fragrant it becomes. It is eaten with sauce or vinegar. It has a great flavor and is widely popular in the north. There is a saying that the world’s pasta is in China, Chinese pasta is in Shanxi, and Shanxi’s pasta is in Pingyao.

8. Cat’s ears are a kind of traditional pasta in Pingyao. They are named because they look like cat’s ears. Cat's ears taste smooth and tasty, are easy to make and can be used with a variety of flours and toppings, so they are very popular among Pingyao people. The method of making cat ears is very simple: pour the noodles into a basin, add water and mix (water temperature: hot in winter, cool in summer), knead the ears and knead until smooth. Let the dough rest for a while and then put it on the table. Knead it out again and roll it out into a dough sheet about 2 minutes thick. Sprinkle it with flour and cut it into 1-inch wide strips with a knife. Then hold the dough piece with your left hand, with the head end of the dough facing up. Use the index finger and thumb of your right hand to grab a piece of dough the size of the belly of your finger, and twist it in the opposite direction (that is, twist the index finger downward and rub the thumb upward, usually both pulling and rubbing at the same time) , make the noodle block into a cat ear shape (concave belly shape), flip it from the upper end of your hand (i.e. the front end of the face) into the boiling water pot, cook it and take it out.

9. Hehe rice is another flavored noodle dish in Pingyao, and it is also a classic breakfast and dinner for Pingyao people. The pronunciation of "和" means stirring and mixing; rice includes vegetables, noodles, rice and soup. Wawa rice together means pasta made by mixing vegetables, noodles, rice, and soup. It is said that this kind of food originated in the late Jin Dynasty. The Hu Jie people entered Shanxi and mainly lived in the Wuxiang area. They were nomadic people. After settling here, they were not used to eating Shanxi's coarse grains and did not know how to cook them, so they used the grains to make them. Boil it in a pot with vegetables and eat it when cooked. People call this kind of rice Hu Hu rice, because the local sounds of Hu and He are similar. Over time, it evolved into Hehe rice. Wagyu rice belongs to the porridge category, and its preparation is actually very simple. The specific method is to boil an appropriate amount of millet, soybeans, pumpkins, potatoes, sweet potatoes, carrots, white radish, yam beans, etc. in water. After the porridge is basically cooked, add the noodles mixed with bean flour, and then add Some cabbage, green vegetables, leeks, green onions, coriander, minced ginger, salt, etc., and the rice is ready. To put it bluntly, Hehe rice is made in the same pot. The rice, noodles and vegetables are all available, with a unique flavor and colorful red, white and green colors. Not only is it delicious and suitable for all ages, but its protein, vitamins and various elements required by the human body are higher than other foods. It is one of the best foods to enhance physical fitness, reduce diseases and improve health.

10. Black wrists are a must-have for Pingyao people during the New Year, including roasted pork, crispy pork, meatballs, roasted crispy cakes, sauced plum meat, pork elbows, etc.

Famous scenic spots: 1. Pingyao County Government 2. Rishengchang Bank 3. Confucian Temple 4. Qingxu Temple 5. Pingyao City Wall 6. Wengcheng 7. Qiao Tower 8. Corner Tower 9. Dianjiang Platform 10. Ma Mian Pingyao Ancient City: Pingyao Ancient City is located in Pingyao County in central Shanxi Province. It was built during the period of King Xuan of the Western Zhou Dynasty (827 BC to 782 BC). Pingyao in Shanxi is known as one of the "four best-preserved ancient cities" and one of the only two ancient cities in China that has successfully applied for a world cultural heritage as an entire ancient city. The ancient city of Pingyao is an outstanding example of a Chinese Han city in the Ming and Qing Dynasties. In the development of Chinese history, it shows people an extraordinary and complete picture of the development of Han culture, society, economy and religion. Pingyao was formerly known as Gutao. In the early Ming Dynasty, the city wall was built to defend against foreign invasion from the south. In the third year of Hongwu (AD 1370), the old wall was rebuilt and expanded and completely covered with bricks. After that, Jingtai, Zhengde, Jiajing, Longqing and Wanli dynasties carried out ten times of repairs and repairs, updated the towers and added enemy towers. In the 43rd year of Kangxi (AD 1703), because the emperor passed through Pingyao on his western tour, he built four large towers, making the city even more spectacular. The Pingyao City Wall has a total circumference of 6,163 meters and a wall height of about 12 meters. It divides Pingyao County, which covers an area of ??about 2.25 square kilometers, into two worlds with completely different styles. Within the city wall, the streets, pavements, and market buildings retain the Ming and Qing style, and outside the city wall is called the New City. This is a wonderful place where ancient and modern buildings are integrated and complement each other, making people daydream about it. In 2009, Pingyao Ancient City was rated as the most complete existing ancient county town in China by the World Records Association. On July 13, 2015, Pingyao Ancient City became a national 5A tourist attraction.