Steam the yam until well done and slightly overcooked, commonly referred to as steamed until oily, then mash it into a soft dough. Mix it with oat flour or wheat flour, shape it into gecuocuo, steam again, and it’s ready. It can be served with dipping soup or stir-fried with seasonings. …
Besides he luo (pulled oat noodles) and kao lao (steamed oat nests), oat flour can also be paired with various grains and vegetables, offering a variety of ways to eat it. Oat flour paste caca is one such way of combining it with other foods. The oat flour is mixed and kneaded into small strips that are pointed at both ends, wide and flat in the middle, slightly thinner than a finger, and shaped like little fish — these are called oat noodles in fish shape. That’s why oat flour paste caca is also known as oat noodle fish soup. …
Cloudtop Mountain Honey is a specialty of Loufan County, Taiyuan City, Shanxi Province. Cloudtop Mountain is located at the junction of Loufan, Jiaocheng, and Fangshan, with an elevation of 2,708 meters. It is an extension of the Pangquangou Nature Reserve. The mountain is densely forested with towering ancient trees. The main tree species are the sky-high spruces, and the forest is overgrown with wild grasses and blooming alpine flowers...
Ingredients for Black Pepper Vegetarian Steak: half a pack of black pepper vegetarian steak (available at vegetarian shops), several florets of broccoli, 1 tsp minced ginger, 1 tsp minced cilantro, 1 tsp minced red chili
Ingredients for Mashed Potatoes Volcano: 2 potatoes; a small amount of minced meat; bell peppers and broccoli; light soy sauce, oyster sauce, cooking wine, salt, and starch water
Steamed cakes in memory of Jie Zitui, commonly known as steamed buns, are said to have originated during the Cold Food Festival in honor of Jie Zitui, a nobleman of the Jin State. With a history of over 2,500 years, these buns are made by adding lard, sesame oil, chopped scallions, and seasoning powder to fermented refined flour dough, then steaming them until cooked. In addition, there are other local specialties such as “Tounao,” each region offering its own unique flavors…
Gaijiazhuang Township: Mushrooms, oat noodles. Oat noodle cakes (Kào Lǎolao) are hand-patted. To make good oat noodle cakes, first mix boiling water into the oat flour in the correct proportion, then knead the dough by hand to achieve a texture that’s neither too soft nor too hard. Then take a portion of the kneaded dough, roll it into a flat disc with both palms, place it on a stone slab, and use the back of one hand to pat it out...
Gaijiazhuang Township: mushrooms, youmian (a type of noodle)...
Jingyou Town: Tobacco leaves.…
Reproduction ironware in the ancient style from Taiyuan is an inheritance and development of the city’s ancient metallurgical techniques. The Song Dynasty cast-iron figures at the Jin Temple in Taiyuan are famous both in China and abroad, serving as the best historical testament to the exceptional metallurgical skills of ancient Taiyuan. In recent years, the Metal Craft Factory in the northern district of Taiyuan has used high-quality pig iron as raw material to successively produce imitation stone-look ironware such as the “Gallop of the Horse Over the Dragon and Sparrow,” the “Nine-Dragon Tripod of the Ming Dynasty…”
Made using a special two-handled knife, these noodles are prepared with cold water and shaped into triangular strands. They are chewy, tender, and delicious, not sticky at all, and can be served in light meat or vegetable broths or stir-fried. (Taiyuan) Knife-shaved noodles are a specialty of Shanxi. The knife used is specially made, about 60 centimeters long with handles on both ends, featuring a straight, flat blade without any bulge…
“One-Strand Noodles,” also known as “Longevity Noodles” or “Enduring Noodles,” are a famous Shanxi dish and a must-eat on birthdays for locals. Their specialty lies in the fact that “a bowl contains only one strand, and a whole pot is just one strand. The noodle can be as long as you want!” The noodles are smooth, slippery, chewy, and springy—getting more flavorful the more you chew. The essence of One-Strand Noodles is…
Laiska Dry Rosé Wine is meticulously crafted from premium grapes, featuring a vibrant color, elegant fruity aroma, and a refreshing taste, with an alcohol content of 12 degrees. (Taiyuan)…
Taiyuan No. Fermented Tofu is a product of the Second Soy Products Factory in Taiyuan City, renowned throughout Shanxi for its long history. Also known as Famous Fermented Tofu, Taiyuan No. Fermented Tofu has been famous across Shanxi since the Song Dynasty, boasting over 800 years of production history. Legend has it that during the Ming Dynasty, a man named Zhang Yinghu made No. Fermented Tofu that was highly praised by the Prince of Jin’s Mansion…
Grown in Baimazhang, Nitun, this millet is of the "Dongfengliang" variety, commonly known as "Maojian Valley." In recent years, superior varieties such as "Zhusahong," "Qinzhou Yellow," and "Jingu 21" have also been introduced and cultivated. Due to its excellent quality and delicious taste, it is very popular in the Taiyuan market. (…
Dating back nearly a century, Daizhou Sesame Slices are renowned for being thin, crispy, and sweetly delicious. Legend has it that in the late Qing Dynasty, a native of Daizhou who served as an official in Jiangsu developed a particular fondness for Jiangsu-style sesame slices. When he retired and returned to his hometown, he brought back a chef who specialized in making sesame slices, and had them prepared at home for his own enjoyment. Later...
Blood Sausage has nothing to do with actual intestines. It is a dish made from steamed buckwheat flour formed into thin, saucer-like pieces. It can be eaten cold or stir-fried while hot, with a tender yet chewy texture and delicious flavor. As a cold dish, the sausage is cut into diamond-shaped pieces and topped with a savory sauce made from eggs, tofu skin, golden needles (daylily buds), wood ear mushrooms, scallions, ginger, garlic, and chili. For a hot dish, the sausage pieces are stir-fried with mung bean…
Although called "Brain," this dish contains neither brain nor head. It is made from eight ingredients: fatty lamb, daylily, stewed flour, lotus root, Chinese yam, galangal, lees, and yellow rice wine—hence its other name, Eight-Treasure Soup. It is available annually from the White Dew solar term to the Beginning of Spring in the lunar calendar. The soup is typically eaten in the early morning, accompanied by pickled leeks as a starter, and…
Taiyuan is renowned for its glazed products. As early as the glorious Tang Dynasty, the city was already described as having “green tiles and crimson eaves shining over the city.” By the Ming and Qing dynasties, glazed tiles were being exported to other provinces. The Su family of Mazhuang in Taiyuan has been making glazed products since the Tang Dynasty, according to legend. These glazed works have adorned numerous ancient relics and buildings across Shanxi, and still shine brilliantly to this day. (Taiyuan)…
Vinegar, anciently known as “cu.” People from Shanxi love vinegar, know how to make it, and are nicknamed “Old Vinegar Drinkers.” Historians speculate that over 2,480 years ago, vinegar workshops were widespread in both urban and rural areas of Jinyang (today’s Taiyuan) in Shanxi, hence an official post called “cu person” was established in ancient times. The Book of Sui records: “I would rather drink three liters of vinegar than see Cui Hongdu…”