Wuxiang jujube cake is a unique local snacks of Han nationality in Wuxiang, Shanxi. From the Qing Dynasty to the Republic of China, it was famous in Bingzhou, Pingyao, Taigu and Lu 'an. Jujube cake has a history of more than 300 years. It is soft, yellow and sweet.

2. Shangdang preserved donkey meat

Shangdang preserved donkey meat originated in the heyday of Tang, Song, Ming and Qing Dynasties, and is a tribute of the court. It has a unique flavor and a long-standing reputation. The finished product is suitable in size, distinct in parts, reddish in color, bright and shiny, fat but not greasy, thin but not firewood, sweet and spicy, full of fragrance and delicious.

3, the eldest son fried cake

Changzhi fried cakes can be roughly divided into three categories: Changzhi fried cakes, shredded pork cakes, vermicelli, shredded Chinese cabbage and fried garlic seedlings; Xiangyuan fried cake, shredded pork cake and vermicelli are steamed and then fried; The eldest son fried cakes, shredded pork cakes with vermicelli garlic moss, and sprinkled with minced garlic after frying. Soft tendons, each with its own characteristics, are most famous for "fried cakes of the eldest son", accompanied by aged vinegar, with endless aftertaste. The eldest son's fried cakes are carefully selected and produced, and the operation process has to go through 48 procedures. The finished product has the characteristics of golden color, refreshing and non-greasy, and soft texture.

4. Huguan fried rice

Huguan is rich in millet, which looks delicious and has high nutritional value. Just like steamed rice, remember not to add too much water in case the rice is too soft. It's better to steam and let it cool overnight, and the rice is gluten-free. Commonly used side dishes are sauerkraut, diced carrots and soybeans (boiled or steamed with millet). Put oil in the wok, add minced garlic and stir fry, then add side dishes and stir fry. This is the well-known "fried rice" in Huguan.

5, Huguan saliva pig liver

Koushuigan is one of Huguan delicacies, which originated in the Song Dynasty and has a history of thousands of years. The liver is the poison transfer station and detoxification organ in the body, so before cooking, the liver should be washed under tap water for 10 minutes, and then soaked in water for 30 minutes, so that it can be cooked.