What's delicious in Yanggao County? Where is Yanggao County in Shanxi? What are the specialties?

Yanggao Great Wall Mutton is a national product protected by geographical indications of agricultural products. It is often said that it is a great pity not to eat mutton in Changcheng Township, Yanggao County. Indeed, the mutton in Great Wall Township is fresh and delicious, the shredded tripe mixed with white jade is delicious and refreshing, and the mutton offal made by different methods is fresh but not fresh, which is impressive.

Datong Yanggao Great Wall Mutton is very famous in northern Shaanxi, and it is produced in Cailiangshan, Changcheng Township, Yanggao County. The Great Wall Township in Yanggao County is located in the northeast of Shanxi Province, at the junction of Mongolia and Shanxi, with 40 degrees north latitude and a cold temperate zone. It is recognized as a high-quality meat production belt in the world. The area is mostly hilly and hillside, and there are hundreds of wild medicinal materials such as Astragalus membranaceus, Scutellaria baicalensis Georgi, Anemarrhena asphodeloides, Lycium barbarum, Zanthoxylum bungeanum, Glycyrrhiza uralensis Fisch and Lonicera japonica Thunb. I eat grass on the grazing hillside, drink cold mountain springs and breathe oxygen-enriched air. There are grazing slopes in spring, summer and autumn, and crop straws are grazing in winter. There is no long ice and snow cover period, and high-quality mutton is produced in all seasons. High-quality pasture and mountain spring nourish "Yanggao Great Wall Mutton" with unique nutrition, delicious taste and strong nourishing power.

The most representative ones are Yanggao Great Wall Mutton, Yanggao Great Wall Mutton Soup, Yanggao Great Wall Braised Mutton, Yanggao Great Wall Braised Mutton and Yanggao Great Wall Yangjiaozi.

Yanggao Jingxing

The cultivation of apricot trees in Yanggao has a long history, especially in Wang Guan Tun, which has a history of more than 300 years. At present, the county has cultivated more than 0 apricot varieties 10. There are two main varieties of fresh apricot, among which "Big Sister Apricot" is the most popular apricot fruit and "Fake Beijing Apricot" is the first-class raw material for making preserved apricots.

According to legend, more than 300 years ago, there was a poor and studious Wang Xing scholar in Tuncun Village, Wang Guan, Yanggao County. Because of his hard work, he touched the poor. With everyone's support, he was finally admitted as a scholar, won a prize and became an official in Beijing. Returning to his hometown after many years, Wang saw that his hometown was still so poor, with sand and loess everywhere. Farmers rely solely on farming for a living, and are seriously threatened by water shortage, drought, sandstorm and frost, and live a life of hunger and cold. So, in order to repay the kindness of the villagers to help the students, he conducted an investigation and study in Cailiangshan under the guidance of what he learned, and wrote "Song of Persuading to Plant Apricot Trees": "Listen to me, folks, how to peel the poor skin in your hometown?" Take Liangshan as an example, water is like gold, and a barrel of seeds receives eight liters; Mining Liangshan, cold climate, hard first frost; Mining Liangshan, the land is thin, the slope is hard to eat, and the ditch is hard to drink. Sow sweat and collect tears, a variety of cash cows. Don't you see, who has apricot trees and doesn't worry about being hungry? Who has many apricot trees, have a good life! "In addition to publicity, people in Wang Guan also set up porridge sheds in villages along the mountain. After a hearty meal, the poor were asked to bury some apricot stones on the designated hillside without any reward. After Wang Guanren retired to his hometown, he went to Cailiangshan to play. Apricot trees already exist, and the poor benefit from them. In memory of him, people renamed Wang's hometown Rentun, Wang Guan. It is said that people in other places called this doctor "Xinglin" because Dong Feng, a famous doctor in the Three Kingdoms period, didn't charge for medicine after seeing a doctor, but only planted a few apricot trees. But people in Wang Guan People's Village have always called officials "Xinglin". Until now, they still call the national cadres who go to the countryside in the village "Xinglin".

High-yield apricot has four characteristics, namely, the fruit is large and uniform, the meat is thick and sweet, the kernel is small and sweet, and the color is yellow and red. Good color, fragrance, taste and shape.

Yanggao mutton offal soup

Yanggao people have a long history of eating mutton offal soup, which can be traced back to the Spring and Autumn Period and the Warring States Period. At that time, Hu Lin, Loufan and other ethnic minorities lived in Yanggao area. They lived by grazing and hunting. In the 3rd century BC, King Wuling of Zhao expanded his territory by force, and built Yunzhong, Yanmen and Dai Jun before agricultural production in the Central Plains reached here. However, in actual farming, King Wuling of Zhao found that the climate in Yanggao was dry, cold and windy, and the land was barren. Many crops are not suitable for planting, but pasture is very abundant, so he advocates the development of animal husbandry. Sheep are the main livestock raised by people, so mutton has become the main food on people's table.

At that time, Yanggao was an area where Han and ethnic minorities lived together, and the habits of eating mutton were different. Ethnic minorities only eat mutton and throw all the sheep into the water. The Han people live a simple life and think it's a pity to throw sheep into the water. Therefore, after eating mutton, they should also wash sheep's head, sheep's hoof, sheep's heart, sheep's liver, sheep's lungs, sheep's intestines and sheep's blood, cook and chop them up, and cook them with seasonings such as onion, garlic, ginger, pepper and salt to make soup. Because there are all kinds of things in it, it is called mutton offal. Later generations became more and more exquisite, and the local specialty yam vermicelli was added to the mutton offal soup. The vermicelli tastes hard and wobbly, and the mutton offal tastes spicy and fragrant. Together, they are like icing on the cake, so they are called mutton offal soup noodles.

Mutton soup noodles are good in meat, oily but not greasy, mellow and delicious, steaming when out of the pot, and delicious when eaten in the stomach. It has obvious effects of dispelling cold, warming stomach and relaxing body, and it is a good health food, just like Xi 'an's "mutton in soup" and Taiyuan's "Qinghe Garden Brain".

Levin Kucai

Yang Zui's favorite wild vegetables are bitter vegetables. Every spring, men and women, old and young, hold shovels, baskets and pockets to look for them in groups from east to west.

Bitter vegetables, also known as chicory and patrinia, are one of the five flavors. Although they taste bitter, they have a unique flavor. It is said that bitter herbs are still blindly Chinese herbal medicines, which is also introduced in Li Shizhen's Compendium of Materia Medica. It is not only rich in trace elements such as protein, vitamin C, vitexin, fat, sugar, inorganic salts, phosphorus, calcium, iron, etc., but also has high nutritional value, and has many functions such as diminishing inflammation, removing blood stasis, lowering blood pressure, improving eyesight, caring skin, promoting diuresis and swelling, stimulating appetite, etc., and often suffers hardships.

There are many ways to eat bitter vegetables, the most common one is to eat cold and fresh bitter vegetables. When cooking, first pick out the sundries in the bitter vegetables, wash them with cold water and boil them out with boiling water. Cooking bitter vegetables is also a science, and the heat is the most difficult to master. Time is short, bitter vegetables are still raw; After a long time, bitter vegetables become yellow and soft, tasteless and without food. The most suitable time is to put the bitter vegetables in boiling water and take them out immediately. The bitter vegetables cooked in this way are tender and chewy. Green leaves are white, white is that white, and green is that green, which greatly increases people's appetite. Of course, this is about cooking, and the knowledge of mixing bitter vegetables is even greater. I am poor and widowed in Caicai, but I haven't eaten my head yet. There is a restaurant that makes fresh bitter vegetables with cold dishes. First, it cuts up bitter vegetables, then adds fresh garlic, chopped green onion, sesame oil, salt and monosodium glutamate, and gently stirs them. That dish is not only bitter, but also fragrant, which reminds people of fluid production under the tongue, with faint fragrance and beauty overflowing in their hearts.

Yang Gao Zha Gao

Yanggao fried cake steamed and fried with yellow wheat is a kind of food similar to southern rice cake, named after its golden color.

Yanggao fried cake is small and thin. Cake fillings are all made according to personal taste, including red bean paste, jujube paste, pith oil, sauerkraut and minced meat. There are many shapes of oil cakes, some are round like chess pieces, some are crescent-shaped, some are pinched into triangles, some are pressed by one hand to become "xianggong" hats, and some are simply wrapped into jiaozi, and so on. Put the cake in the oil pan and fry it slowly with slow fire. The oil cake after taking out is crispy outside and fragrant inside, soft and delicious, and the more you eat, the more fragrant it is.

Fried cake is a high-grade food. Because of the homonym of "cake" and "Gao", eating oil cakes has become a necessary staple food for holidays, weddings, birthdays, housewarming and welcoming guests in Yang Guo, commonly known as "wedding cakes". In Yanggao, wedding cakes are good gifts for relatives and friends. When you get married, you have to "send oil cakes at three in the morning", and all the neighbors have to send them. There is also a folk allegorical saying, "Send cakes next door, one for another", and sending cakes here has become a etiquette of mutual communication.

Yanggaoxing

Preserved apricots are a specialty of Yanggao County, which is refined from local apricots. The pulp is orange yellow, thick and loose, the juice is sweet and sour, fragrant and of high quality. It contains 1.22% monosaccharide, 5.84% disaccharide, 7.06% total sugar and 2.84% acid, and the ratio of sugar to acid is 2.5: 1. According to the analysis of China Academy of Agricultural Sciences, Jingxing contains many mineral elements, including 0.03% phosphorus and 0/598 ppm calcium/kloc.

Preserved apricot slices are neat and full, tender and soft, uniform in size, free from trauma, sugar-free crystals, non-sticky to hands, orange in color and consistent in color. It tastes delicious, sour and sweet, and has the sweet and sour taste of preserved apricots. Appraised by the provincial import and export commodity inspection bureau, all of them meet the export standards. Yanggao preserved apricots are well received by foreign businessmen. All the preserved apricots processed every year are sold to Japan, Southeast Asia and Hongkong, enjoying a high reputation in the international market, and are called "China's precious snacks" in Japan.

Glass jiaozi

Glass dumplings are a unique folk food in Yanggao. It originated from the people and entered the dining table of hotels and restaurants by the people. Because its skin is transparent or translucent like glass, people can see the stuffing inside, so people call it glass jiaozi.

Yanggao is a cold area with a short frost-free period. Youmian and yam are the main crops planted by local farmers. The raw materials for making glass jiaozi are oat flour and yam. Of course, this is Jiaozi's skin. The weight ratio of oat flour to yam flour is 37%. When cooking, mix oat flour and yam flour evenly, then stir with warm water, knead constantly, and finally roll into thin dumpling skin. Secondly, yam and yam powder are used as raw materials. When cooking, first select some big yam and stew it in the pot, then peel the stewed yam, add yam powder while it is hot and knead it evenly. Under normal circumstances, a catty of cooked yam and half a catty of yam powder should be kneaded and mixed, and then made into dumpling skins.

Glass jiaozi had better be stuffed with mutton. Because mutton stuffing is a complete product, not only beautiful, but also delicious. The stuffing should be mixed with shredded white radish, and then seasoned with pepper, monosodium glutamate, green onions and sesame oil. After kneading with jiaozi, put it in a cage and steam it, and you can eat it.

Cabbage in Levin

Datong's specialty is "three yellows and two whites", namely: Huangqi from Hunyuan, Huanghua from Datong, Yam eggs from Tianzhen, white hemp from Guangling and cabbage from Yanggao.

Yanggaotan Soap Cabbage grows on the saline-alkali beach in this area. The water and soil quality here makes Chinese cabbage unique and well-known at home and abroad. It is characterized by tight wrapping, heavy weight, less gluten, white quality, less water content, pressure resistance, rot resistance, no rust after long-term storage after cutting, still sweet and delicious, and no spicy taste. These characteristics of Tan Zao cabbage, despite the long-distance transportation and hot weather, have the same quality and can always maintain its delicious color. In recent years, the country has established an export base here, and more than 1000 tons of cabbage are exported to all parts of Southeast Asia every year.