Pingyao Ancient City is one of the four best preserved ancient cities to date, and its beautiful scenery always attracts a large number of tourists. The charm of Pingyao lies not only in its charming scenery, but also in its authentic and distinctive cuisine
1. Pingyao Beef
In Pingyao Ancient City, besides noodles, the most common food may be various flags of "Pingyao Beef". Pingyao beef has been well-known since the mid Ming Dynasty. It is made by cooking and marinating high-quality beef tenderloin, which is characterized by its fresh and tender flesh, fat but not greasy, thin but not greasy, crispy and delicious, and a rosy color with clear and visible meat lines. Its appearance is very attractive
You can easily find ready-made beef in various restaurants, and you can also buy vacuum packaged beef that is easy to take away. However, it is difficult to distinguish the differences in taste among different restaurants, and they basically come from the same source
2. Shuijianbao
"Shuijianbao" is one of the famous foods in Pingyao, commonly referred to as "jianbao" by locals. It is flat and round in shape, with a golden color on the top and bottom, crispy on the outside and fresh on the inside, with a very good taste. Due to its different fillings, it is divided into various types such as lamb, pork, and vegetarian water fried buns.
Nowadays, most of the water fried buns sold in restaurants in Pingyao are not the original authentic Pingyao style fried buns, but processed semi-finished products. When the dishes were served, more than ten steamed buns were neatly squeezed together in a circular shape. The real Pingyao water fried buns are flat round in shape and need to be fried one by one. They can also be bought at some small stalls in the city.
3. "Naked oat flour and tannin extract"
"Naked oat flour and tannin extract" (tannin extract k ǎ ol ǎ o) Originally a specialty noodle snack in Xinzhou area, it has gradually become one of the characteristic foods in the entire Shanxi region. Its production process is also very unique, using the palm to push and roll the well made buckwheat noodles into a cylindrical shape on a smooth surface, long inches, thin as leaves, and light yellow in color. Afterwards, they are placed side by side in the steamer, resembling a honeycomb. Steamed and dipped in lamb or mushroom soup, the taste is incredibly delicious
Shanxi has so many noodles that it can be overwhelming. Translating them into Mandarin in dialect can confuse outsiders, especially those from the south, as some very similar noodles are actually the same thing
4. Bowl holder
Bowl holder is a flavor noodle snack that has been around for a long time in Pingyao. It was first invented by the Qing Dynasty chef Dong Xuan and has a history of a hundred years. A good bowl of noodles on a plate is chewy, smooth, and delicious
Similar to jelly cake, after making it, cool it to solidify, cut it into pieces or strips, mix it with aged vinegar, garlic paste, chili, coriander, etc., and stir it open. It tastes sour, refreshing, appetizing, and very satisfying. Adding vegetables and eggs, stir frying is also good
5. Long yam
Pingyao long yam is a food that can also be used as medicine, with the effects of strengthening the spleen, nourishing the stomach, and nourishing qi. Pingyao Changshan Yam is a geographical indication product. Various restaurants in the ancient city have dishes made from processed Changshan Yam, mainly including pulled silk Changshan Yam, honey juice Changshan Yam, honey juice Changshan Yam, sea buckthorn Changshan Yam, stir fried Changshan Yam, steamed Changshan Yam, and grilled Changshan medicine
Pingyao produces long yams, and small snacks made from yams are everywhere in ancient city restaurants. At the bubble oil cake stall, you can also find fried yam skewers, which are made by frying the skewers before cooking. It's better to eat these skewers or to go to the restaurant and have a bowl of yam soup
6, bean curd jelly served with sauce
bean curd jelly served with sauce in Pingyao is slightly different from bean curd jelly served with sauce in other places. When making bean curd jelly served with sauce in Pingyao, noodles, soybeans, starch and various condiments should be boiled to make the sauce. When eating, dip the tofu pudding into the marinade in the bowl, which is fresh, delicious and fragrant. Eating with Shaobing (Baked cake in griddle) and deep-fried dough sticks, it has a unique flavor
<112. This is what you need to challenge, students in the sweet bean curd jelly served with sauce area