1, Oil-faced lollipop: It is a kind of home-cooked food in the cold area of north-central Shanxi, and it is a kind of pasta made of oil noodles, which is called "lollipop" by the people because of its shape like a basket. That's why it's called kicking. According to legend, it originated in the late Sui Dynasty and has a history of 1400 years.
2. Oily meat: It is one of the most famous traditional specialties in Taiyuan, Shanxi. Local restaurants and restaurants have oily meat. Its characteristics: golden and bright color, salty and rarely vinegar, soft texture outside and tender inside, appropriate amount of transparent juice, not thin or thick, slightly bright oil.
3, buckwheat noodles enema: it is a traditional local snack in Taiyuan. In Taiyuan, buckwheat noodles enema is a snack that can be seen everywhere. The surrounding counties and cities are called "bowls". It is to make buckwheat noodles into paste, put them in a container, steam them on the fire, and leave the container after cooling. This is called "going to the bowl". The main eating methods of enema are bean sprouts fried enema and brine cold enema.
4. Taiyuan Heart: It is a unique flavor snack in Taiyuan. Super originated in the late Ming and early Qing dynasties. It is a kind of food made of eight raw materials: fat mutton, yellow flower, Huimian Noodles, lotus root, long yam, galangal, distiller's grains and yellow wine, so it is also called Bazhen soup. Its characteristics: when eating, you can feel the mixed fragrance of wine, medicine and mutton, which is delicious and delicious, and the more you eat, the more fragrant it is. It also has the functions of nourishing and promoting blood circulation.
5. Cut mutton: it is a local specialty snack in Shanxi. According to legend, Shanxi people began to eat miscellaneous cuts in the Yuan Dynasty, which has a history of 1000 years. Just wash the heart, lungs, liver, intestines and blood of sheep, cook and chop them, add spices such as pepper, pepper, salt, garlic, onion and ginger, and then add some cooked broth to make "mutton offal" and eat it with vermicelli.