Xing Huangniu Dried Tofu is a famous dried tofu product created in the early 1950s by Master Xing Huangniu from the time-honored Taiyuan brand “Wuyou Hao.” It gained renown across the province for its superior quality. The product is distinguished by its strict selection of ingredients, meticulous preparation, and refined seasoning, resulting in superior color, aroma, taste, and appearance compared to other producers. Hence, it was named Xing Huangniu Dried Tofu. In 195…
Taiyuan Yiyuanqing Premium Vinegar: With over 300 years of production history, this vinegar still retains the iron steamer used for fermenting ingredients dating back to the 22nd year of the Ming Dynasty's Jiajing reign. The production process emphasizes careful ingredient selection, refined formulations, and exquisite craftsmanship, adhering strictly to traditional brewing methods. …
Shanxi Smoked Vinegar: Developed in the late 1950s based on Shanxi Mature Vinegar, it uses high-quality sorghum as its main ingredient. It features a bright reddish-brown color, moderate thickness, a rich vinegar aroma, pure ester fragrance, and a smooth, sour, and refreshing taste.…
Taiyuan Guodulin Mooncakes: Named after the three pastry chefs Guo, Du, and Lin who created them. The crust is mostly brownish-red, shaped like a full moon, with an attractive appearance, sweet and flaky texture, rich but not greasy, and emits the fragrance of flowers and fruit ingredients. …
Jinci Rice is produced in the Jinci Township area of Taiyuan and is a premium variety of rice from Shanxi. This type of rice is crystal-clear, plump, and semi-translucent, with a slightly brownish hue. When cooked, the grains are distinct and full of fragrance. The paddies where Jinci Rice is grown are irrigated with water from the Nannao Spring of Jinci, which contains a variety of minerals. Produced in the Jinci Town area of Taiyuan, this…
The millet produced in Yangqu County is known as "Baimazhang Millet." There are roughly two new varieties: one called Dongfengliang, and the other Zhushahong. Rich in nutrients, it contains higher levels of fat and protein than both rice and wheat. Dongfengliang millet, also known as Dongfangliang, has been cultivated since the Xia and Shang dynasties. Because its spikes…
As the name suggests, these are noodles cut with scissors, resembling silver fish in the Wusong River. They are not only popular among the public but have also been served as imperial cuisine through the dynasties. Known as scissors-cut noodles due to the use of scissors in their preparation, they are also called "fish-noodle cuts" because of their fish-like shape. The method of making them originated in the late Sui Dynasty. Legend has it that Li Shimin, the Prince of Taiyuan, who was dedicated to studying and martial arts while gathering talented individuals...
Sweet and sour carp is a traditional dish from Shanxi, made with authentic Shanxi mature vinegar and Yellow River Tianqiao carp, resulting in a delicious delicacy. The Yellow River Tianqiao carp has a large mouth, few scales, tender and crispy flesh, and a pure, fresh, rich flavor. The *Book of Songs* states: "How could one eat fish without choosing those from the river?" This indicates that over 3,000 years ago, Yellow River carp...
Taiyuan Snacks…
The term “dumpling balls” is an affectionate nickname for rice dumplings. The Jin Temple area is not only abundant in rice but also produces high-quality glutinous rice, especially that from Dongzhuangying Village, which is considered the best. It is said that the glutinous rice flour produced in this village has extremely high viscosity and elasticity. The rice dumplings made from it grow larger and more fragrant the longer they are boiled. In the past, most of the Jin Temple rice dumplings...
The term “藕瓜瓜” refers to lotus roots, commonly known as lotus vegetables. Although the exact time when lotus roots were first cultivated in the Jin Temple area is unverifiable, based on my judgment, it was no later than the Song Dynasty. Fan Zhongyan, a renowned literary figure of the Song Dynasty, once visited the Jin Temple and wrote a poem titled “Inscription on the Jin Temple,” which includes the lines “Thousands of households irrigate their rice fields, and the landscape is filled with fragrant red fields” (there is also a version that says “fields of the south”). Judging by the local crop cultivation near the Jin Temple, the “fragrant red fields” mentioned in the poem most likely refer to lotus ponds in full bloom. The fact that they could be described as “filling the landscape” suggests that the cultivation area was already quite extensive at the time. According to local folklore in the Jin Temple region, the lotus roots here were originally introduced by a monk from the temple who brought them from the south. Initially, they were planted in the temple’s lotus pond, but the new roots that grew turned out to be even better than those from the south—“surpassing the original.” As a result, their cultivation was widely promoted around the Jin Temple. Historical records also indicate that major structures in the Jin Temple, such as the Temple of Duke Shu Yu of Tang and the Hall of the Goddess, were mostly built during the Tiansheng era of the Song Dynasty. Since there were temples, there were monks, lending credibility to the folk tale of the “monk who planted lotus roots.” As for the cultivation of lotus roots at the time, it was mainly concentrated in the villages of Nanda Temple and Beida Temple near the Jin Temple, though there is a lack of specific historical documentation. By the Qing Dynasty, Yang Erxi, a famous calligrapher from Taiyuan, wrote a poem titled “Lotus Breeze at the Great Temple,” which includes the lines: “...Before entering the kingdom of lotus flowers, one first smells their fragrance on the water... The color of the thousand-acre lotus village truly makes it a hamlet of ten thousand lotuses.” This is a true depiction by the poet of the lotus root cultivation in the South and North Great Temple villages of the Jin Temple. The “藕瓜瓜” referred to in the later “Four Treasures of the Jin Temple” comes precisely from these two villages. It is said that the lotus roots produced here have thick, straight stems; when cut, the threads can stretch over a foot long, emitting a rich fragrance. The cold dishes made from them can be preserved for seven or eight days without any change in color, aroma, or taste. Therefore, merchants from all over Shanxi would come to the Jin Temple to purchase lotus roots during festivals and holidays, and then sell them across the province as well as in Hebei and Inner Mongolia.
Bingzhou Scissors and Knives: Produced in Taiyuan City. These scissors and knives are renowned for their sharp blades and fine craftsmanship. Made entirely from high-quality steel, the scissors cut through fabric without snagging, and the kitchen knives chop iron without dulling. They feature an elegant design, are sturdy and durable. Their production has a long history, dating back to the Han and Jin dynasties. By the Ming Dynasty, the scissors and knives from Jinfu Shop in Taiyuan had already gained considerable fame, with their products distributed across the country…
Dongfangliang Millet is known for its golden color, large and uniform grains, sweet and delicious taste, rich nutrition, and high economic value. It was once designated as an imperial tribute product and enjoys a high reputation in northern China. Dongfangliang Millet contains iron, phosphorus, grain...
In Weijiaxiaobao Village, Dongxiaocun Township, along the Sanggan River in Yanggao County, lies a well-known grape-growing area on the frontier. Here, every summer, the village is covered with lush grapevines heavy with fruit, presenting a uniquely vibrant sight. The cultivation of grapes in Weijiaxiaobao has a history of over two hundred years. Grapes have become a traditional cash crop for local farmers.…
In the Ming and Qing dynasties, people in the Datong area had the custom of buying “clay dolls” or “cloth dolls” at temple fairs. Many would purchase a “doll” for their children at these fairs to seek good fortune, whether for fertility, longevity, disaster avoidance, or illness prevention. After the founding of the People’s Republic of China, “clay dolls” were phased out, while “cloth dolls” became increasingly…
The famous local specialty “Dongfangliang” millet from Guangling was originally called “Imperial Rice.” Legend has it that it was once a tribute rice for Emperor Kangxi. Over time, it came to be known as “Dongfangliang,” boasting a long history and widespread fame both within and beyond the province. Main nutritional components: 76.1% carbohydrates, 9.7% protein, 1.7% fat, 0.1%...
Old tofu, also known as tofu pudding, is traditionally made by coloring it with sugar syrup, bringing it to a boil, then adding wet starch thickener. Soaked fried vermicelli is added, followed by an appropriate amount of tofu pudding, and seasoned with scallions, salt, and pepper. The dish has a golden-red, translucent color and a slightly thick consistency. It is scooped into a bowl and topped with dried shrimp, shredded kelp, daylily buds, chopped chives, and pepper, then drizzled with a bit of sesame oil — fragrant and rich in flavor...
Buckwheat noodle pudding is a common street snack, referred to as "bowl custard" in surrounding counties and cities. The preparation method involves mixing buckwheat flour into a paste, pouring it into a container, steaming it over heat, and allowing it to cool before removing it from the container. Calling it "bowl custard" is quite vivid. But from the perspective of a renowned local snack, "pudding" better captures the essence of the dish. Authentic or well-made...
Egg wine is also a specialty snack of Taiyuan. The egg wine served at Rongmaoyuan’s Haizi Bian Snack Shop has long been famous, and even today there’s a saying that goes, “The king of Haizi Bian egg wine—fine wine can’t compare to its delights.” Though egg wine can be found in many parts of China, its flavors vary widely. Legend has it that Zhao Kuangyin gave up scholarly pursuits for martial arts, crossed the Yellow River eastward to Jiangzhou, and found himself penniless…
Main ingredients: 400g wheat flour, 400g pork (fat and lean), 200g lamb Seasonings: 20g vegetable oil, 5g salt Steamed Lamb Dumplings Recipe 1. Pour an appropriate amount of water into a pot, heat it, add the prepared lamb, blanch until cooked, then remove and let cool. 2. Cut the blanched and cooked lamb into small pieces. Wash the pork...