Taste the "Top Ten Jincai" and feel the "very exciting" on the tip of the tongue

On June 12, Shanxi's "Tasting Shanxi Food, Jinxiang Shanxi Taste" catering brand promotion activity selected ten major Jin cuisine, ten Shanxi noodle pasta, 50 Shanxi specialty snacks, and recommended 72 brand catering companies and 20 names kitchen.

Top Ten Jin vegetables have had oil and meat, stew, sweet and sour fish, crispy chicken, buckle meat, sweet and sour meatballs, shrimp sauce tofu, vinegar pouring lamb, scallion roasted mushrooms, assorted copper hot pot, ten major noodles have knife noodles with knife noodles , Picking tip, ramen, knife, hand -rolled noodles, noodles, crickets, lip noodles, bean noodles, and red noodles.

The selection of the top ten Jin cuisine fully respects the eating habits of all parts of Shanxi, respecting traditional techniques, and focusing on the use of local ingredients. A variety contains different categories to meet everyone's different needs for Jin cuisine. For example, overcutors have fully considered Shanxi's regional techniques, covering non -tolerage techniques such as cabbage over the oil and meat, traditional oily and meat, sea cucumber over oil and meat, garlic and oil and meat. The buckle meat covers the Shanxi buckle series such as buckle, rice noodle meat, and sauce meat meat.

Oil and meat, nostalgia on the tongue of Shanxi people

Oil and meat is the representative of Jin cuisine, highlighting the strong local characteristics of Shanxi. Shanxi's "excessive oil and meat" from selection to knife workers, from pickling to cooking, especially in the use of seasonings, has its uniqueness, which obviously reflects the characteristics of Shanxi's local flavor. Shanxi people are so jealous, and they are very particular about the cooking of vinegar in cooking. The vinegar method of this dish is an example.

The oily and meat is golden and bright, the taste is salty, and the texture is jealous. The texture is soft and tender.

In addition to the traditional selection of lean meat passed, pulled oil, with natural black fungus, mushrooms, and winter bamboo shoots, there are also mushrooms of oil and meat, cabbage oil and meat, potato tablets over oil and meat, sea cucumber oil and meat, etc. The texture is different and the flavor is different. It can be used for wine and noodles. It is a very ideal dish.

The perfect combination of vinegar pouring mutton, lamb and vinegar

In winter, everyone likes foods with high calories, which is convenient for cold and heating. The main effect of mutton is to nourish the kidney and warm the sun, so it is not advisable to eat with vinegar. The sour vinegar has a convergence effect, which is not conducive to the yang's hair in the body. Eating with mutton will greatly reduce its temperature supplement. The smart Shanxi chef opened another way, and the vinegar pouring mutton was "poured". When the lamb was about to go out of the pan, it quickly "poured", and the vinegar was overflowing without destroying the nutrition of the mutton. Drink a sip of vinegar soup, and feel the quick secretion of saliva, and even the pores of the scalp are opened! Take a bite of mutton, tender, spicy and fragrant. Mixing coriander and fans eats into the mouth in one mouth, that is, dancing on the tip of the tongue, the aroma overflowing, and the taste buds beating between the two layers of sour!

Sweet and sour balls, three generations of famous Shanxi famous dishes

Sweet and sour meatballs, as an authentic Shanxi cuisine, let many people love it.

Maruko is an ordinary fried food, and people in many places will do it. But sweet and sour meatballs have Shanxi iconic seasoning: vinegar. The crispy meatballs are paired with dense old vinegar. The color of the sugar juice is bright and bright, and the bite is still hot, so delicious enough to stop.

Assorted copper hot pot, Shanxi people’s New Year dishes

Shanxi traditional flavored dishes, every winter season, all kinds of hot pots in large and small restaurants in the central and northern parts of Shanxi have begun to respond to the market. Whether dining or drinking, "assorted copper hot pot". Slimably combine the exquisite copper hot pot and colorful ingredients, the soup is thick but not stubborn, the taste is delicious and salty, the roast meat is fat but not greasy, thin but not firewood, the balls are loose tendon, with strong local characteristics Essence

Copper hot pot should be used to use Datong copper hot pot. There are many varieties and exquisite shapes. As a flavor tableware, it is also a kind of appreciation of art. Especially when dining, the fire is shining, the food in the pot is boiling, the food in the pot is boiling, and the food in the pot is boiling. It is easy to make people feel a cheerful and warm atmosphere, which can be called a special enjoyment.

Sweet and sour fish, fish jumping dragon gate, more than year

The famous Shanxi cuisine is a delicious dish with authentic Shanxi old vinegar and large carp. Generally, the finale of the banquet means the carp leaping the dragon gate.

Sweet and sour carp, the Yellow River carp is best produced by Shanxi Tianqiao to Yumen. The Yellow River carp has golden scales, and the red tail said. The meat is tight and soft, without the fishy smell of fish. Chengcai not only has a high -end and elegant appearance, but also eats sweet and sour, its outer coke is tender and delicious.

Moose dishes, the most fireworks Shanxi cuisine

Shanxi stewed vegetables are the most flavorful dishes in Shanxi's fireworks. They are mixed with various ingredients and eaten together. It tastes good and nutritious. Shanxi's stewed vegetables have a long history. It is a traditional habit of the continuation of dozens of generations. Generally, eating stew is the day before the "right thing", some people in the village will help the owner's house. The owner entertains the guests. Stew. The content of the stew is rich in content, and the production method is simple and convenient. The main raw materials for stewed vegetables are generally meat slices, fried tofu, potato pieces, fried meatballs, lily, eggplant, beans, kelp and noodles. This dish soup has a thick taste, rich nutrition, and suitable for all ages.

Shanxi's stew has a long history. According to legend, in the Southern Song Dynasty, the adulterer was in the Tao of the Southern Song Dynasty. The anti -Kim Marshal Yue Fei was killed by the crime of unnecessary charges. It caused public anger of ministers and people. Some literati scholars stew the fried vegetables together, regarded ingredients as Qin Yue, eat their meat, and drink their blood.

This dish was quickly circulated among the people. After the improvement and rich taste of the dynasties, the stewed vegetables became the most solemn food in the hearts of Shanxi people.

Duck, Jin Shang hospitable banquet table was in the Ming and Qing dynasties, Shanxi transportation was blocked, and the food was relatively single. The out -of -the -ware outbes of Jin Shang changed this pattern. After years of walking south, it gradually formed a series of unique banquets and meat series. From south to north, the meat is the main dish of the banquet. It is the main dish of the meat.

The meat buckle is a steamed vegetable. Shanxi's special cooking techniques are incorporated into the ingredients of Shanxi and all over the country. When the production is made, "70 % of the boil, 80 % cooking, and eating cage steaming" is used. The techniques are made into semi -finished products, and finally steamed. This is also one of the biggest features of meat.

It is characterized by the color sauce red oil, the soup is thick and delicious, the meat is smooth and mellow, fat but not greasy, and the food is soft and mellow. The meat is fragrant, and it tastes slightly sweet, fat but not greasy. When you chew a piece and be full of oil, it's refreshing but not greasy!

Crispy chicken, festive banquet must be prepared

The mid -road cuisine in Jin cuisine also collects the length of north and south, especially the central dishes pay attention to the crispy dishes, and the concept of thick flavor reflects the fullest. When it is made, stewed chicken with broth and then fry it in the oil pan. The dishes are rosy, crispy and rotten, delicious and juicy. It is a food that is especially suitable for cooking.

The dishes are used to learn from the method of sauce of the fairy chicken. The role of the crispy pulp is to make the dishes crispy and tender inside. Loved by the people.

Shrimp sauce tofu, seafood flavor Shanxi cuisine

"Shrimp sauce tofu" is a classic famous dish in Jinzhong, Luliang Jiaotong, and Fenyang. A well -made shrimp paste tofu must be wrapped in the surface of each piece of tofu. The surface of the tofu on the plate is a large amount of bubbles, similar to crab eye foam. Therefore, shrimp paste tofu is also called "open eye tofu" locally.

Shrimp sauce is a sticky sauce made of various small fresh shrimp and salt fermentation. During the fermentation storage, the protein will be decomposed into amino acids, making it unique, delicious, and endless flavor. In addition, the calcium decomposition of small shrimp becomes calcium that is easy to absorb from the human body, and the fat is converted into fatty acids. Therefore, shrimp sauce is also a rich source of high -quality protein, calcium and fatty acids.

Onion burned moss mushrooms, precious ingredients only need to be simply cooked

A special dish in Shanxi uses Wutai Shantai mushrooms unique to Shanxi. The mushrooms are famous for no pollution and high nutrition. The dishes are thickened with the upper green onion white and Taiwan mushroom soup and burned until the taste. The fragrance is strong, and the moss mushrooms are delicious.

The mushrooms on the top of the Five Mountains of Wutai Mountain are delicious and have high nutritional value. At the same time, the mushrooms also have a certain medicinal value. One of the main components of the famous Chinese medicine "Shujin San" is Taiwan mushrooms.

The event was sponsored by the Propaganda Department of the Shanxi Provincial Department of Commerce, the Provincial Department of Finance, the Provincial Department of Literature, the Provincial Department of Agriculture and Rural Affairs, and the Provincial Market Supervision Bureau. It is the highest specification of the province's catering industry in recent years.

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