As early as the Northern and Southern Dynasties (420–589 AD), Fenjiu was cherished by people around the world. Throughout the Tang, Song, Yuan, Ming, and Qing dynasties, it earned the reputation of “fragrance that spreads across the land upon opening.” Its exquisite taste captivated numerous literati, scholars, emperors, and generals. After the founding of New China, the distillery underwent several expansions and has now become one of the largest and most renowned national...
These scissors are produced in Taiyuan. Since Taiyuan is also known as Bingzhou, they are called “Bingzhou Scissors.” The Tang Dynasty poet Du Fu once praised them, saying, “Where can I find Bingzhou’s sharp scissors to cut half the river of Wu Song?” Bingzhou knives can chop bones without dulling, and Bingzhou scissors can cut fur without sticking. They have been famous throughout China since as early as the Jin Dynasty. In the street names of Taiyuan, there are Big and Small Blacksmith Lanes, …
Taiyuan Pickles Introduction: Ingredients: Chinese cabbage, garlic cloves, radish, cucumber, chili peppers, refined salt, Fenjiu liquor. Preparation method: 1. Boil 5000 grams of water, add 250 grams of refined salt (5% ratio), wait until the salt is completely dissolved, let it cool, then pour it into the jar. 2. Remove the roots and old leaves from the cabbage, wash and drain the water...
Using "Tounao" as the name of a food probably began in the late 14th century (late Yuan to early Ming Dynasty). In the novel *Water Margin*, there is mention of "grabbing a bowl of Tounao," which clearly shows that by that time, there were already restaurants selling Tounao. What ingredients were used and how it was made back then remain unclear to us. The Tounao from Taiyuan is...
Steamed corn bread first appeared in China during the Ming Dynasty in the 16th century, when maize was introduced. Volume Five of Li Guangting’s book *Rustic Sayings Interpreted with Pleasure* cites Liu Kuangfu’s poem *Seven Things Under the Capital Sun*, whose final chapter mentions “ai wo wo” (a kind of sticky rice ball), with a small note reading: “Wo wo is made from glutinous rice flour, shaped like tangyuan dough balls, with sweet filling inside. After steaming, a thin layer of flour is sprinkled on the outside and an indentation is made on top—hence the name wo wo…”
Using chopsticks to shave noodles along the edge of a bowl. This unique noodle-making technique results in tender, smooth, and easily digestible noodles. Served with stir-fried meat, soybean paste, or savory stews, it offers a distinctive taste. The knife-shaved noodles are slender at both ends and slightly thicker in the middle—white, smooth, soft yet chewy. Topped with sauces and seasonings, they are extremely delicious and are one of the staple noodle dishes among the people of central Shanxi...
Northerners often say that no feast is complete without meat, and no banquet without wine. In Shanxi, besides noodles and pastries, one of the most common dishes on people’s dining tables is this Sauce-Plum Pork. Even those who don’t usually eat fatty meat can’t help but have a few bites — once in the mouth, it’s tender, fragrant, rich yet not greasy, and truly unique. What’s more, the cooking process is very simple, and you can make this delicious dish at home as well…
Steamed pork with rice flour is the earliest-originated and most famous dish among the "Three Steamed Dishes" of Shanxi. The steaming cooking technique has a long history in Shanxi. The pottery steamer unearthed at the Taosi site indicates that over 4,000 years ago, people in Shanxi were already “steaming grains into rice” (as recorded in *Ancient History Examination*). To this day, places like Pingding still use pottery steamers, and in southern Shanxi, locals steam cakes with them, calling it “steamed cake.” *Qian...*
The origin of dragon whisker hand-pulled noodles can be traced back to the small hand-pulled noodles from the Tang Dynasty. The *New Book of Tang: Biography of Empress Wang* records: “Your Majesty, have you forgotten how A-Zhong traded his purple half-sleeved robe for a peck of flour to make birthday soup cakes?” These birthday soup cakes were already “ready to be eaten with chopsticks” (Liu Yuxi’s *To Scholar Zhang Guan*), made by kneading soft dough, slicing it into strips with a knife, then stretching the strips thin and long before boiling…
Mouse Hole Yuanxiao also uses glutinous rice flour from Jinci, and is widely renowned. The fillings come in a variety of savory, vegetarian, salty, and sweet options, but at Mouse Hole, osmanthus and rose flavors are the most distinctive. The flour is ground using stone mills, and the flowers are picked when half-bloomed — an artisanal process straight out of a pastoral idyll. Yuanxiao can be cooked by boiling, steaming, frying, or pan-frying, but in Shanxi, boiling is considered the best method: “Drop them in boiling water, stir gently with the back of a spoon. Simmer over low heat, pour in cold water... three boils, two stirs, then serve.” These days, even the younger generation of Shanxi locals have become experts in boiling yuanxiao through this time-honored oral tradition.
Egg Liquor Soak is a popular snack in southern Shanxi and Taiyuan. Made from red rice, it is steamed over high heat, cooled with cold water, and the grains are then rubbed apart. Depending on the season and quantity used, a specific amount of liquor starter is added, mixed evenly, and placed in a jar to ferment, sealed until done. When served, water and sugar are added, brought to a boil, and eggs are stirred in—resulting in a yellow-and-white mixture that is sweet, sour, fragrant, and...
Hundred Flowers Shaomei is a traditional snack from Taiyuan. “Shaomei tastes great but is hard to make—the dough is tricky, and wrapping the filling while pleating the wrapper takes skill.” Making Shaomei requires advanced techniques, and special rolling pins are used to create the pleats. The more folds, the more beautiful the flower-like edges of the Shaomei. A well-made Shaomei has a wrapper as thin as paper, round as a plate, with abundant pleated edges. The filling is generous, fragrant, and savory...
— A very soft dough is placed on a handled board. Holding the board in one hand and using either an iron or wooden chopstick in the other, the dough is scooped and flicked one piece at a time into the boiling pot, resembling little fish leaping in water. These noodles are soft, smooth, and easy to digest. They can be served with either meat or vegetable toppings, or with a thickened sauce. (Taiyuan)…
Xugou Guanchang is a distinctive local snack unique to Xugou Town in Qingxu County, rich in regional character. Made from buckwheat flour, it has a grayish, porcelain-like color and is semi-transparent. It is neither sticky nor gummy, soft yet tough, and full of elasticity. Topped with vinegar and garlic sauce, it can be served either cold or stir-fried—each way offers a unique flavor. Xugou Guanchang comes in two varieties: red...
Qingxu Shajin Red Apricot is a specialty of Qingxu County, Taiyuan City, Shanxi Province. The "Shajin Red Apricot" is known for its large size, round shape, small pit, thin skin, thick flesh, and sweet-sour taste. It has a cultivation history of over 1,200 years. As a rare and renowned fruit both within Shanxi and abroad, the Shajin Red Apricot ranks first among the top three famous apricots in Shanxi. Qingxu Shajin Red Apricot is an agricultural product...
Jiyi Township in Qingxu County, Shanxi Province, is located at the easternmost part of the county. It boasts a superior geographical location, convenient transportation, well-developed communication networks, abundant water resources, fertile land, and a clean atmospheric environment, making it a pristine area within Qingxu County characterized by clear waters and blue skies, free from pollution. The township administers 20 administrative villages, covers an area of 56 square kilometers, has a total population of 27,000, and encompasses 5…
Qingxu Aged Vinegar is dark brown in color, with a clear and bright appearance that is highly appealing. In addition to its three major strengths—rich acidity, bold flavor, and long-lasting taste—it also boasts a fragrant, smooth texture, does not sediment, and has the characteristic of “clinging to the bowl.” As soon as you unscrew the bottle cap, the rich, sour aroma wafts out immediately. A few drops swirled in a bowl will evenly coat the rim. Upon tasting…
Black pottery is a treasured relic of the ancient culture of the Chinese nation and a crystallization of the early cultural wisdom of the Huaxia people. It originated from the Dawenkou and Longshan cultures. During the Spring and Autumn and Warring States periods, the rich and diverse art of black pottery reached its peak, evolving from simple household items into rustic, solemn, graceful, and elegant works of art, becoming prized possessions appreciated by emperors throughout the ages,…
Shanxi noodles are renowned worldwide, with an abundance of varieties, and Qingxu Dipped Dishes is one of its distinctive noodle-based specialties. Dipped Dishes, also known as Dipped Spikes or Towed Leaves, are a type of noodle dish where various vegetables are coated in batter and then boiled. First, the small…
Xugou is a historic stronghold, a granary of Jinyang, and a commercial hub in Hedong. In the early Tang Dynasty, the area around Xugou was rich in grain and populous, prompting merchants to establish various grain processing shops. Legend has it that Xugou dried tofu originated during this period. The product is firm yet chewy, savory and long-lasting in the mouth—thanks to premium ingredients, ideal water quality, and exquisite craftsmanship...