Chop three knives, also known as oil bag, is golden in color, sweet and delicious, and is one of the main foods of Wutaishan people during the Spring Festival. It has a history of more than 300 years, and it is passed down from generation to generation every year. In the long feudal society, Wutai working people lived in poverty and lived on corn all the year round. In order to change this monotonous diet, five people created a fine coarse-grained food. When frying, in order to let the sesame oil penetrate, you need to cut three knives on it, so it is called "cutting three knives". It is also called "oil bag" because it tastes oily.

Hequ sour porridge

According to legend, the origin of Hequ sour porridge is purely accidental. The Li Zicheng Rebels passed by here in Beijing, and the local people were jubilant. Every household soaks rice to prepare meals for the soldiers. However, due to changes in the situation, the army temporarily changed its route and made a detour, but the people soaked too much rice and could not finish it for a while. After a long time, it becomes sour, and ordinary people are reluctant to throw it away, so they cook porridge with sour rice. Unexpectedly, it was found that porridge cooked with sour rice did not affect its edible value. Later, people deliberately used sour rice porridge, and gradually found that this kind of sour rice porridge can stimulate appetite, strengthen spleen, protect skin and beautify, which is wonderful. No wonder women in this area have fair and delicate skin even without makeup. . x # c $ h E； c； e' E( |

Bao wan de tuo

Baode County is rich in buckwheat. The buckwheat bowl is crystal clear, white and slightly blue, delicate in texture, soft, smooth, tender, fragrant and delicious, and unique in flavor. It is the top grade of Xinzhou regional snacks. The making method of the bowl holder: mix buckwheat flour with salt water into flour spikes, then add water to make paste, put it in a bowl, steam it with strong fire until it is half cooked, stir it once to prevent precipitation, and cool it after cooking. Buckwheat bowls should be stewed while they are cold, or poured with vegetarian soup or mixed with meat sauce. It is not only a delicious food to entertain guests, but also has the functions of dredging the stomach, clearing away heat and diarrhea. When outsiders come here, they all have a taste. There are many franchise stores in Baode County, and there are high-grade goods in other places, which are deeply appreciated by diners.

Steamed pork with clove

Dingxiang steamed meat is a specialty of Saibei, with a long history, which can be traced back to thousands of years ago. Once as a tribute to the palace, it was regarded as a folk delicacy by imperial meals in previous dynasties. It is also a must-have dish for local folk banquets. Yishan, a famous poet in the Jin Dynasty, once praised: "Silver dots and jade scraps are all harmonious, and this taste should only be found in the sky. How much can this be done on earth? "

Mainly lean pork, supplemented by refined starch, refined vegetable oil and various condiments, it is refined by special methods. It has the characteristics of fragrant meat, endless aftertaste and no greasy taste. Eating regularly not only supplements the necessary nutrition, but also overcomes the disadvantages of high fat and cholesterol in meat food. It is not only an ideal food for banquets and family tables, but also a convenient food for picnics, and can also be used as a gift for relatives and friends.

(w Wuzhai black meat braised dishes restaurant)

Wuzhaigou, beautiful and rich Lotus Leaf Ping, Luya Mountain with strange peaks and rocks ... When it comes to Wuzhai, people will be attracted by its beautiful and vast mountains and rivers, and they will have a daydream and yearning for pure natural scenery. When it comes to Wuzhai people's diet, the most famous one is stewed black meat.

Black meat is not black meat, but red cooked pork of pigs. Braised vermicelli with black meat is red cooked meat made of potatoes, vermicelli, tofu and seasoning. Stew in a pressure cooker for a long time until the meat and potatoes are cooked and delicious, which is unique to Wuzhai. Stir-fry cabbage in oil, add water, add yam, tofu and vermicelli and cook. Guests are served with fried yam, tofu and fried pork, which is called "stew". 9f+v)B4 b & amp； d

In the traditional sense, braised dishes are basically soup and water, while Huimian Noodles with black meat is oily and bright, which can not help but increase people's appetite. After careful tasting, the black meat tastes delicious, the heat is ripe, the vermicelli tastes deep and the mouth is full of saliva.

Sorghum noodle fish

Sorghum noodle fish is a daily food made of coarse grains by rural people in Xinzhou area. Especially in Xinzhou, Dingxiang, Wutai, Yuanping, Daixian and other places in northern Shanxi. Sorghum noodle fish is made from ordinary sorghum by washing, cooking, bleaching, drying, grinding into flour, blending with boiling water and rubbing by hand. The method is to put five pieces of pimples as big as garlic cloves at both ends of the noodle table, and then knead them with two palms, from far to near, and gradually get closer, so that the 10 fish under the table becomes longer from short to long, and becomes one. Crunchy fish generally have the thickness of sorghum rice, and when they are put together, the length is consistent and the thickness is uniform. After the sorghum fish is steamed, it is served with mutton or tomato soup, which is refreshing and delicious.

If the time is tight and there is no time to rub the fish, it will be pinched into a thin red shell. Either break it into pieces and mix it with vegetables, or cut it into strips and fry it with eggs and sauerkraut, which is equally mouth-watering. In the past, when the children in the village were hungry, they took a red-faced shell, poured a little salt and vinegar into it, dropped a little cooking oil, and broke a piece from the side to eat with salt and vinegar. Finally, salt vinegar and shell fragrance, the people call it "oil and salt touching the nest."