Shanxi, the land of the Three Jins, the long history for Shanxi to leave a lot of cultural heritage, tourism resources are very rich, the civilization on the ground will not be said in detail, after all, the cultural relics on the ground look at Shanxi, underground cultural relics to see Shaanxi is not in vain.
The water of the Yellow River surrounds Shanxi. This province on the Loess Plateau has also given birth to a food civilization. Shanxi's cuisine abounds, according to each city to say it separately, of course, there are not said, please add
<h1 class="pgc-h-center-line" > Taiyuan</h1>
Taiyuan: Old vinegar, over-oiled meat, brain
Old Chen Vinegar: Old Chen Vinegar is a traditional Han Chinese product flavored with local characteristics in Shanxi Province. In ancient times, the first acidic condiment used was "plum", because plum is not available all year round, so plum sauce was produced, which was called "pickle" in ancient times. The use of plums predates vinegar by more than a thousand years.
Over-oiled meat: Shanxi over-oiled meat is more famous, with strong local characteristics of Shanxi, known as "three Jin and one taste", which originated in the Ming Dynasty Jindong famous city of Pingding (now Yangquan Pingding County, Shanxi Province), with different practices in various places.
Mind: Mind is a traditional snack in Taiyuan City, which belongs to the Jin cuisine, which is made of fatty lamb, lotus, yam and other ingredients; its soup is seasoned with rice wine, sake lees and astragalus. When tasting, you can feel the mixed aroma of wine, medicine and lamb, which is delicious and delicious, and the more you eat it, the more fragrant it becomes. Efficacy: Nourish qi tonify the yuan, nourish the deficiency, activate the blood and stomach, rich in nutrition, with the effect of soothing cold and asthma and strengthening the body, prolonging life.
<h1 class="pgc-h-center-line" > Jinzhong</h1>
Jinzhong: Taigu cake, Pingyao beef
Taigu Cake: Taigu Cake is a traditional famous food in Shanxi Province, named after the taigu county. Since the Qing Dynasty, Taigu cake has the characteristics of sweet but not greasy, crisp but not broken, delicious and fragrant, and is famous for its fragrant, crisp, cotton and soft, and enjoys the reputation of "the king of pastries". Taigu cake is a typical representative of "Jinshang food culture", and the famous singer Guo Lanying's crisp and melodious song "Pingyao Beef Taigu Cake..." has made the reputation of Taigu cake spread all over the world.
Pingyao beef: Pingyao beef has a long reputation, the origin of the age is not tested, the Qing Dynasty has been famous for the Three Jins. During the Qing Jiaqing period, Lei Jinning and his descendants of the Yi people set up a prosperous Lei beef shop on Wenmiao Street in the city for more than 100 years. In the last year of Guangxu, Ren Dacai and his son Ren Yangwen set up a self-reliant beef shop on the West Street of the city, and the beef produced was comparable to xingshenglei beef, and it was an authentic product.
<h1 class= "pgc-h-center-line" > Datong</h1>
Datong: Datong knife cut noodles, Tianzhen mooncake, Guangling dried tofu, Datong rabbit head, Datong old hot pot, Hunyuan cold powder, yellow cake
Datong knife noodles: Datong knife noodles are a traditional snack in Datong City, Shanxi Province, which belongs to Shanxi noodles; the dish is slippery on the outside and inside, soft but not sticky, and the more chewy, the more fragrant. Shanxi Datong's knife cutting surface is unique, mainly related to its workmanship, first of all, the knife cutting face and the technical requirements of the surface are stricter, the proportion of water and noodles is accurate, generally a pound of noodles three or two water, beaten into a noodle spike, and then kneaded into a dough, and then covered with a damp cloth, half an hour after kneading, until kneading, kneading, kneading. If the kneading of the dough is not enough, it is easy to stick the knife and break the strip when cutting. The magic of knife cutting surface lies in knife work. Knives, generally do not use kitchen knives, to use a special curved knife.
Tianzhen mooncake: mooncake, also known as mixed sugar mooncake, its uniqueness is that it does not have filling, for the unique variety of mooncakes in Datong, Shanxi, and it is also a rarity that distinguishes it from any domestic mooncake. Mooncake, also known as sugar mooncake, its uniqueness lies in the fact that it is without filling, which is a unique variety of mooncakes in Datong, Shanxi, and is also a rarity that distinguishes it from any domestic mooncake.
Guangling dried tofu: Five-spiced dried tofu is a characteristic traditional product of Guangling County in the northern region of Shanxi, which has a production history of more than 100 years and is well-known in Yanbei, Datong, Hebei and other places. This spiced dried tofu is strip-like, white in color and yellowish in color, hard in texture and tough, fragrant and chewy, the more chewy the more fragrant. In 1981, at the Shanxi Provincial Vice Food Appraisal Conference, it won the first place in export products.
Datong rabbit head: Datong rabbit head is one of the traditional dishes of Shanxi Datong, is a kind of food that the locals love to eat, the rabbit's head is braised with more than ten spices such as ginger onion pepper star anise, boiling time is at least three hours or more, until the flavor of the spices is soaked into the soft and rotten rabbit meat, which is a typical northern dish, the taste is spicy, the taste is relatively heavy, and the taste is good.
Lao Tong hot pot: Lao Tong assorted hot pot is refreshing but not greasy, delicious and delicious, plus copper hot pot is a specialty of Datong, which also creates the unique flavor of Datong assorted hot pot and becomes the favorite of Datong people.
Hunyuan cool powder: Hunyuan cool powder is a special snack in Hunyuan County, Datong City, Shanxi Province, which is made of potato starch, dried tofu and broad beans as raw materials, and Hunyuan cool powder is the representative of Datong cool powder. The well-made Hunyuan cool powder is clear, smooth and tender, refreshing, like a pork skin jelly" like "tendon trembling". Take it in your hand "slippery", eat in the mouth "cool silk". The unique flavor is a must in Northern Yue.
Yellow cake: Datong yellow cake is a common traditional cake home-cooked food in Datong, Shanxi, the raw material is yellow rice noodles, first with warm water and into pieces (loose grains), steamed in the basket, and then poured in the basin and kneaded again by hand, while kneading while smearing some sesame oil on its surface, so as to prevent the skin of the cake from drying and cracking. Finally, divide the reconciled cake into small pieces and dip them in the brood sauce to serve. Yellow cake has the four characteristics of "yellow, soft, tendon and fragrant", which is soft and delicious to eat, and is very delicious.
<h1 class="pgc-h-center-line" > Linfen</h1>
Linfen: Linfen hollow mooncake, beef ball noodles, Wujia bacon, Anze ham, Hongdong Lantern, yellow rice steamed rice
Hollow mooncake: thin skin filling, different flavors, yellow but not burnt, sweet but not greasy, crispy in the mouth, the shape of the quaint xiangning hollow mooncake, eat it also has a unique flavor, take it in the hand salivating, eat in the mouth sweet overflowing. It has been favored since the Ming Dynasty.
Beef Ball Noodles: Founded in the 1970s by Mr. Bai Rongxiang, a Muslim from Linfen, Beef Ball Noodles is made of authentic beef, special beef balls and special noodles, mixed with unique spices, and Chinese herbs, in a broth made with a unique secret beef bone, with a unique taste, mellow, and very popular in the local area.
Wujia Bacon: Wujia bacon is a famous traditional dish in Pingyang (now Linfen City) in Shanxi Province. Pork as the main material, characterized by bright skin, golden color, fat but not greasy, thin but not chai, strong grass aroma, mosquitoes and flies do not stick, durable, appetizing and healthy spleen. At the end of the Qing Dynasty, the people were created by Wu Laoguang, three generations of Wu clan, exclusively operated, for more than a hundred years, the reputation is not mourned. Wu family bacon is an ancestral meat product operated by 7 brothers Wu Baoyuan and Wu Baoheng in Linfen City. It began in the late Qing Dynasty and has a history of more than 100 years.
Anze ham: Anze ham is a traditional food in Shanxi Province, which has a production history of more than 300 years. Anze's ham, red and white in color, strong smell, delicious taste, well-known inside and outside the province. According to the "Annal county chronicle": "Jinhua ham is outside, with Anze ham as the most, but also the best of the local products." "Eunuchs who travel elsewhere, give to relatives and friends every time they buy."
Hongdong Lantern: The Hongdong Lantern was already famous in the Song Dynasty. Hongdong Lantern is famous because of the excellent quality of glutinous rice watered by Huoquan water. It is said that this glutinous rice was once selected as a tribute to the emperor together with the "Qinzhou Huang" millet.
The Hongdong Lantern Festival was already well-known in the Song Dynasty, and the Pingyang County Chronicle has a record of "the neighboring counties of Pingyang competing to buy", and the glutinous rice used was of excellent quality because of the water of Huoquan Spring, and was once selected as a tribute. With this quality and honor, the Hongdong Lantern has been a best-seller for generations.
Yellow rice steamed rice: Yellow rice steamed rice is a traditional snack in Linfen, Shanxi. The preparation method is to soak the fresh yellow rice in cold water for ten hours, then put the red dates and red kidney beans in the pot and cook for later; then fish out the yellow rice and put it on the large iron pot with iron hammers; spread the steamed rice slices, a layer of yellow rice and a layer of kidney beans, a layer of red dates, and steam for an hour on high heat. Finally, it is squeezed into a cake shape in a magnetic basin and eaten with sugar, and the taste is soft
<h1 class="pgc-h-center-line" > Xinzhou</h1>
Xinzhou: Dingxiang steamed meat, original pan helmet, Shenchi mooncake, Baode soba bowl holder
Dingxiang steamed meat: Dingxiang steamed meat is a special famous food in Dingxiang Saibei, Shanxi, which is said to be a tribute to the local tribute court, and is now also one of the essential dishes for local folk banquets. The ingredients are mainly lean pork, supplemented by starch, vegetable oil and various condiments. It has the characteristics of fragrant meat, more food and no greasiness. It is not the same as tamales, it is very powerful, and I personally think it is delicious.
Original Pan Helmet: The original pan Kui is a kind of baked local traditional famous point in Shanxi, the dough cake is yellow, with the characteristics of fragrant, sweet, crisp and crisp. According to the filling and non-filling, it can be divided into two types: hollow pot kui and solid pot kui.
The original pan kui is not only well-known in the three Jins, but also exported to Inner Mongolia and the Beijing-Tianjin-Tangshan region, like the small pot kui used for feasts, which is jokingly called "toad with eggs", as well as the fresh meat pot kui, rose pot kui, etc., a wide variety of varieties, favored by people. The original pan kui is characterized by a sharp mouth without sticking teeth, the color and taste of storage are unchanged, and it is always crispy as ever.
Shenchi Mooncake: Shenchi Mooncake is a traditional specialty of the Mid-Autumn Festival in Shenchi County, Xinzhou City, Shanxi Province, which is famous for its fresh and crispy sweetness in Xinzhou and even the whole of Shanxi. Shenchi mooncake has been identified as "Shanxi Famous Snack" and "Shanxi Famous Spot", and has won the love of the people in Jinshan and Mongolia with its characteristics of "crispy skin filling, rich taste, soft and non-greasy, and unchanged for a long time". Its production skills were selected as the first batch of intangible cultural heritage list extension projects in Shanxi Province.
Baode Bowl Tray: Baode Bowl Tray is a traditional snack in Baode County, Xinzhou, Shanxi Province. The flavor is unique and is a top snack. Bowl holder, as the name suggests, is to put a paste made of soba noodles into a bowl, steam it in a basket to cool, and then pull out a "saucer" similar to the shape of the bowl. The authentic Baode "bowl holder" uses soba noodles, which are coarse and black sieve, leaving white and thin ones, called "shang soba noodles". Baode County is rich in buckwheat, and the bowl holders of the soba noodles made are crystal clear, pink, white and slightly green, fine in texture, soft, smooth, delicate, fragrant and sharp.
<h1 class="pgc-h-center-line" > Shuozhou</h1>
Shuozhou: Right jade smoked chicken, sheep bend, pea porridge
Right Jade Smoked Chicken: Right Jade Smoked Chicken is a traditional feature of Shanxi. The color is bright red, the meat is tender, the taste is very delicious, easy to preserve, and it can generally be stored for one week to ten days in the summer.
Sheep bending: There is a traditional snack called "sheep bending" in Shuozhou, Shanxi, which is actually the section of the leg of lamb joint. Shuozhou is located outside the Sai, animal husbandry is more developed, and there are naturally many cattle and sheep.
Pea porridge: Pea porridge is a special traditional snack, regular consumption can treat spleen and stomach deficiency, poor food intake.
When boiling porridge without adding peas, you don't need to add any seasonings to bring your own sweet and fragrant taste, every time you boil a good family is particularly fond of drinking, if you boil porridge with minced meat, it is a nourishing health porridge suitable for all ages, suitable for everyone to eat regularly.
At the same time, peas are rich in vitamin C, and regular consumption can improve human immunity and prevent diseases such as bleeding gums.
< h1 class= "pgc-h-center-line" > Changzhi</h1>
Changzhi: Wuxiang jujube cake, donkey meat, crispy fire, Mandarin duck plucking
Wuxiang Jujube Cake: Wuxiang Jujube Cake is a local snack unique to Wuxiang in Shanxi Province, which was once famous in Hezhou, Pingyao, Taigu, Lu'an and other places during the Qing Dynasty to the Republic of China. Jujube cake has a history of more than 300 years and has the characteristics of softness, yellow color and sweet taste. It is made with yellow rice noodles, jade noodles and dates and noodles, and is steamed using traditional craftsmanship.
Donkey meat: Donkey meat is a characteristic traditional food in Changzhi City, Shanxi Province. It is made with donkey meat and various spices. As early as the end of the Ming Dynasty and the beginning of the Qing Dynasty, it has been well-known in southern Jinnan, and is exported to Beijing, Tianjin, Nanjing and other north and south cities. Donkey meat and local cold powder and crispy fire are called the "Three Treasures" of Changzhi.
Crispy fire: Changzhi "crispy fire" is made of oil and water bread donkey oil pastry made of persimmon cake size, with coal fire baking made of a yellow, crisp, mellow, beautiful small fire, so also called "donkey oil crisp fire". The crispy fire was burned in the Changzhi area, along with cold powder and bacon (donkey meat), which was called "Three Treasures", and was said to have received imperial titles in the Qing Dynasty. Legend has it that when Cixi was four years old, her family suffered misfortune, and her father carried her to Gaohe Village and prepared to sell her, but no one asked until dark. The master of the fire shop saw that she was cold and hungry, so he gave her one of the hot fires that had just come out of the oven. Later, Cixi became a daughter for Huizheng of Lu'an Province, and often let the chef go to the West Street Tiandijiu and East Street Deshengzhai Fire Shop to buy fire and eat. When Cixi entered the palace, she also constantly asked the civil servants who came to Lu'an Province to bring her crispy fire to eat. After Lu'an Fuya knew, in order to please Lafayette, every winter, the fire specially processed by "Desheng Zhai" and "Tiandi jiu" was wrapped in yellow paper and red signs, stamped with the Great Seal of Lu'an Province, and sent to Beijing for her to enjoy, and then it became a tribute to the court.
Mandarin duck plucking: "Mandarin duck plucker" is an eight-inch (26. 4 cm) short noodles are boiled and eaten with "two-color" noodles, so it is called Mandarin duck pluck. It is a traditional pasta made with coarse grains and finesse that is very attractive to the people of lu'an province (the ancient name of Changzhi). Poor families in the old society often treated guests with this face. After the founding of New China, rural life improved and replaced it with white noodles. But in order to regulate life, many people still have difficulty forgetting this local flavor of pasta. Pour sauerkraut and tofu vegetarian brine for a better taste.
Huguan sheep soup: Sheep soup is the traditional famous food of Huguan, with the same area of Shanxi Yan cut soup, Yuncheng area of the sheep soup steamed buns, and known as Shanxi sheep soup three major genres. Drinking pots of guanyang soup should first pay attention to the season, about seven months between the Mid-Autumn Festival of that year and the Qingming Dynasty of the following year. A major feature of Huguan sheep soup is to pay attention to tasting whole lamb, that is, a bowl of soup should have seven or eight lamb dumplings, three or five lamb balls, several pieces of stewed meat, blood bars, fat oil and head, hooves, mouth strips and stomach, intestines, heart, liver, lungs, waist and other internal organs cut into strips or pieces, in addition to the sheep's skin and fur, everything is available, even the sheep bone marrow is also boiled in the old soup. Another feature of Huguan sheep soup is that it pays attention to the old soup. In addition to the main pot in each sheep soup restaurant, there is a large casserole pot for stewing lamb skeletons and lamb pieces, which sits on the fire from the beginning of the Mid-Autumn Festival to the end of the following year' Qingming, while scooping and continuing, the old soup continues. Drinking sheep soup is also accompanied by eating yellow steaming to be the best match. Yellow steamed buns are steamed buns made with rice bread bean paste and date paste filling, which are extremely soft, extremely sweet and extremely sticky. Drink a bowl of mutton soup, eat one or two yellow steamed, hot and fragrant, enough to be called a good meal.
Throwing cakes: "throwing cakes" is a famous snack exclusively operated in the Shangdang area, because of its origin and Lucheng, it is also called "Lucheng throwing cakes", if you use the steaming cake rolls on the donkey meat to eat, the folk are also called "throwing cake roll bacon". The oil is vigorous, fragrant, not soft or hard, and the aftertaste is endless. Donkey meat cake has a history of more than 100 years, and the raw materials are made of refined flour, donkey oil, green onions, pretzels, bacon slices and so on.
<h1 class="pgc-h-center-line" > Jincheng</h1>
Jincheng: Roasted three fresh, rolled white steamed buns, high-level roasted tofu, fried cold powder, wood ear shellfish
Grilled three fresh: Roasted three fresh is a famous dish of Han ethnicity in Qinshui County. The three fresh are monkey heads, fungus, and yellow cauliflower, all of which are specialties of Qinshui. Carefully processed by famous chefs, with condiments, blended into soup, that is, to retain its unique nutritional value, but also to make the taste more delicious.
Rolled white steamed bun: Rolled white steamed bun is a famous flavor snack in Jincheng City, Shanxi, every year on the second day of the first month of the lunar calendar, every family must eat rolled white film.
High-level roasted tofu: White meat is also known as roasted tofu, high-level roasted tofu. It is a traditional snack unique to Gaoping City, Jincheng, Shanxi Province, and has a history of more than 2,000 years. It is said that in the village of Taniguchi (also known as KillEdani) in the Takahira area, there is a kind of roasted tofu called "white meat".
All because Bai was too cruel in his heart, the Battle of Changping was even more tragic. After defeating Zhao Kuo, who was talking on paper, 400,000 Zhao troops all surrendered to the Qin army, and within a day, Bai Qi was killed. The local people have hated Bai Qi for generations, and in order to pay tribute to the undead who were starved down and killed, they used rice as an offering dish, used tofu as meat, grilled it on a fire, and mixed it with tofu residue and garlic ginger into a "dipping head", indicating that the white brain pulp was mashed into puree and eaten with tofu, known as "white meat". It can be seen that the depth of its hatred and the depth of its hatred are. Later, this white meat gradually spread and became roasted tofu, so Gaoping's roasted tofu is the most famous.
Fried Cold Powder: Jincheng Fried Cold Powder is a characteristic traditional snack of Jincheng City, Shanxi Province, which has a history of more than 100 years. First, cut the cold powder into cubes 3-4 cm wide and about 1 cm thick and set aside. Put a small amount of cooking oil in the pot, heat it up and stir-fry the cut cold powder cubes. Then pour the vinegar and garlic foam in, cover it, and let the garlic and vinegar flavor in and then out of the pot. On the palate it is tender, spicy and delicious.
Mu ear shellfish: Wood ear shell is a traditional famous food with a history of hundreds of years in Jincheng, Shanxi, and is the first dish in the "Ten Bowls" banquet, which is widely spread in the local area due to the special preparation method. Boil a pot of water, put the prepared ingredients into it, the pot opened a little sesame oil scattered sesame seeds can be out of the pot, with chopsticks to catch some translucent, similar to the cold powder and other starch products, its color is white and clear, soft and sharp, the soup taste is fragrant.
<h1 class="pgc-h-center-line" > Yuncheng</h1>
Yuncheng: Jishan twist flower, Beixiang lamb hubbu, Yuncheng shortbread
Jishan Twist Flower: Jishan Twist Flower is a characteristic traditional snack of Yuncheng, Shanxi. According to legend, twist flowers were originally court food, and when they were passed to the people, they became the shape of two strands glued together, and this food can still be seen in the Hongdong area. During the Qianlong period of the Qing Dynasty, a merchant from Xiwei Village in Zhaidian Town brought it back to his hometown of Jishan and made it for sale, and there were many eaters. Later, the merchant continued to improve the production technology, changing the twist flower from two strands to three strands, and then twisting it into a frying, in the shape of a golden yellow filament pattern. [4] At present, Jishan twist flower has entered more than 10 provinces and cities such as Beijing, Shenzhen and Heilongjiang for sale, and is quite popular.
Beixiang mutton Hubu: "Mutton Hubu" is not mutton and carrots, here "Hubu" refers to a kind of dead noodle cake, is a well-known special snack in The Yuncheng area of Shanxi, especially the most famous in Beixiang Town, so it is called "Beixiang Mutton Hubu", which is a famous Han snack in Shanxi, with a history of more than 100 years.
Shortbread: A snack in Yuncheng, known for its crispy appearance and softness on the inside
<h1 class="pgc-h-center-line" > Yangquan</h1>
Yangquan: Pacify the oily meat, Yangquan drift qu, vermicelli tofu shreds
Pacified oily meat: It is rumored that this dish originated in the Ming Dynasty. Originally a dish made by the Pingding people for the court, it was later spread in the official palace, then introduced to the people, and then gradually spread to other parts of Shanxi. Shanxi oily meat is different from the selection of ingredients to the production, with strong local characteristics of Shanxi.
Yangquan Drifting Qu: Yangquan Qu, popular in the Yangquan area, is a unique noodle dish of Yangquan. Originated in the Ming Dynasty, it is deeply loved by locals, and it is also a must-eat food for foreigners to travel to Yangquan and travel.
Noodle tofu shreds: There is a famous dish in Pingding County, which belongs to Yangquan City: vermicelli tofu shreds. The main ingredient of this dish is vermicelli and oil tofu shreds, the characteristics of the dish are that the tofu shreds are fried, crispy on the outside and tender on the inside, the dish looks very mild, there is no feeling of a hot dish, but it is hot to eat, so the authentic restaurant will say that we do not smoke the authentic noodle tofu shreds.
<h1 class="pgc-h-center-line" > Lvliang</h1>
Lü Liang: Liulin Bowl Dumplings, Linxian Big Stewed Vegetables, Xingxian Mao Tang, Xiaoyi Fire Burning, Fangshan Hezi, Fried Not Rotten
Liulin Bowl Dumplings: Liulin Bowl Dumplings are traditional noodle snacks in Liulin County, Lüliang City, Shanxi Province, which are found in Yulin, Shanxi Lishi, Zhongyang, Pingyao, Baode and other places in Shaanxi, and the more authentic ones are the Northern Shaanxi Wrist Rest and the Liulin Wrist Rest. [1] Willow grove bowl balls are also known as bowl off or bowl bald or bowl bald. The origin of the name "bowl dough" is because it is steamed in a small bowl, cooked and left to cool, and can be taken off the bowl. In the Liulin dialect, "tuan", "detachment", "bald", syllables are similar, so there are many. But most people like the name of the bowl, and use a round bowl to steam a round bowl to symbolize the reunion.
Linxian big stew: Linxian big braised dish, referred to as stew or big stew, is a famous local snack in Shanxi Linxian and Lüliang areas, because Linxian is close to northern Shaanxi, and Yulin big braised vegetables have similarities, but due to different regions and customs, the taste and method of Linxian big braised vegetables are different. Although this dish originates from Inner Mongolia, with the landing of roots in Linxian, many unique flavors of Linxian have been added, divided into meat and vegetarian, which are mainly composed of vermicelli, lean meat, potatoes, vegetables, etc., and the taste is delicious.
Xingxian Mao Soup: Xingxian hat soup is salty, spicy, fresh and delicious, and is a traditional snack famous in Shanxi Province. Commonly known as "flat food hat soup".
Xiaoyi Fire: Xiaoyi Fire is a traditional cake snack with a unique flavor in Xiaoyi City, Shanxi Province. There are many types of Xiaoyi fire, each person can choose different flavors to eat according to their own preferences, the fire taste is delicious, the taste is crisp, soft and non-sticky, fragrant and delicious, the level is uniform, the texture is crisp, suitable for hot eating.
There are sugar fires, vegetable fires, and salty fires. Salty fire is wrapped in salty salt and fennel, grilled on a tweezer. When eaten, it is served with green onions, garlic, vinegar, soy sauce, salt, and MONOSG.
Fangshan Hezhuangzi: Helangzi is a popular dish in the Lüliang Mountains of Shanxi, and is one of the top ten traditional snacks in Shanxi. The main ingredient is potatoes, which are mainly made by steaming in a pot.
Stir-fry is not rotten: stir-fried and rubbed Shanxi snacks, with strong local characteristics. In the Lüliang area of Shanxi is very popular, there are other places, the name is different, called fried not rotten!