Taiyuan jade carving has a long history, featuring exquisite and delicate carving techniques. The raw materials used are of premium stone quality, and the products come in a wide variety. It is not only a symbol of Taiyuan’s ancient culture but also a crystallization of the wisdom of the people of Taiyuan. Taiyuan is rich in jade resources. Nearby, Lüfan County produces jade, while Yu County in the central Jin region yields green nephrite and corundum; further…
Shanxi Hand-Pulled Noodles, also known as Swung Noodles, Torn Noodles, or Stretched Noodles, are a distinctive local noodle dish popular in both urban and rural areas of Northwest China. They are one of the Four Famous Noodles of Shanxi. The origins of hand-pulled noodles remain uncertain. However, according to *Qin Food Brief* written by Xue Baochen of Shaanxi in the late Qing Dynasty, there was a type of “Zhen noodles” (Note: Zhen means to pull or stretch) popular in the Shanxi and Shaanxi regions at the time...
Pea Cake is a specialty snack from Taiyuan, classified as a sweet treat and best enjoyed in the summer. It is made from high-quality peas that are peeled, ground into powder, and combined with white sugar, dried persimmons, and persimmon frost. The cake has a light yellow color and a smooth, refreshing taste. Currently, the most famous version is made by Chef Ji Dewang from Dadongguan. …
Stir-fried Pork Slices in Hot Oil is one of Shanxi's most famous traditional signature dishes and has now become a well-known snack in Pingyao. Passed down through generations of chefs who have carefully prepared it, it remains a treasured recipe to this day. In February 1957, after evaluation by experts organized by the city’s food company, the version made by Master Chef Wu Wanku was named one of Taiyuan’s Top Ten Famous Dishes. Later, renowned chefs such as Zhang Dianhua, -, and Fang Mingsuo...
The garlic is best represented by the purple-skinned, six-clove variety from Xiaoshikou Village in Ying County. With a long history, it is renowned throughout Shanxi. Its cloves are large, densely packed, with a purple skin that peels easily. The cloves are smooth, fragrant, and spicy. When mashed, the garlic paste adheres well and retains its color and flavor even overnight. …
Guangling Millet has long been famous. During the reign of Emperor Kangxi in the Qing Dynasty, it was once presented to the imperial court as tribute rice, hence earning the title “Imperial Rice.” In 1961, a new variety called “Dongfang Liang” (Oriental Bright) was cultivated and improved, becoming an even finer grade of millet. This type of millet features clean, glossy grains with a golden yellow hue and is rich in nutrients. Whether used for cooking rice or making congee, it turns out sticky, smooth, fragrant, and delicious…
Guangling Large-Tail Sheep is an outstanding breed of sheep in Shanxi Province, primarily raised for meat with fur and hide as secondary products. It grows quickly, fattens well, has tender meat, and produces high-quality hides and wool. Adult sheep stand over 62 cm tall, weigh around 50 kg, and have tails that are 18–21 cm long and 19–22…
The five-spice dried tofu is made from soybeans sourced from the cold highlands of the Taihang Mountains. Using a scientific formula, advanced equipment, and traditional methods combined with natural lactic acid bacteria for coagulation, it is meticulously crafted. The dried tofu is refined, chewy, salty, and aromatic, rich in nutrition, with an authentic taste. It is tough yet tender, packed with plant-based high-protein amino acids and high in calcium…
Guangling’s five-spice donkey meat is made from the local Huamei donkey, a specialty of the region, and is prepared through boiling and braising. The broth used in cooking includes seasonings such as salt, monosodium glutamate, soy sauce, and ice. Once brought to a boil, additional spices like dried tangerine peel and cardamom, along with nourishing traditional Chinese herbs, are added. As a result, Guangling five-spice donkey meat not only has a unique flavor and pure taste, but also offers great nutritional benefits…
Guangling Huhu Noodles Made from high-quality, pollution-free small grains such as peas, wild beans, Dongfangliang millet, and corn sourced from remote mountainous areas, this product is refined using modern processing techniques based on traditional recipes. It offers a complete and well-balanced mix of nutrients, a well-designed formula, a delicate texture, and a rich flavor,…
Oatmeal Basket Noodles (steamed from oat flour), served with lamb mince and a variety of seasonings, can be enjoyed at restaurants such as Jiulong Restaurant, Yunzhong Restaurant, and Dumpling & Pan-Fried Dumpling House on West Street and Jiulong Street. …
Buckwheat is a food that combines seven essential nutrients. It is neither medicine nor a health supplement, yet it possesses outstanding nutritional and health benefits as well as remarkable therapeutic effects. It is a close relative to well-known plants such as “Polygonum multiflorum” and “Rheum palmatum,” and is recognized by the Food and Agriculture Organization of the United Nations as an excellent dual-purpose crop for both food and medicine. It is a typical representation of China’s traditional “food as medicine” culture...
Both mixed noodle soup and porridge are thin gruels made only with flour and no rice. When flour is stirred into small chunks and then simmered in boiling water, it is called “mixed noodle soup.” The best among all varieties of mixed noodle soup is “egg and wheat flour mixed soup.” To make it, wheat flour is mixed with a small amount of water and carefully stirred into a loose, even crumbly mixture known as “flour tufts,” which are then slowly sprinkled into boiling water...
Any rice dish made by cooking millet together with an appropriate mix of various flours is collectively called “Hezi Rice.” The “Hezi Rice” commonly referred to is usually oat flour Hezi Rice. In addition, there are also: bean flour, buckwheat flour, wheat flour Hezi Rice, and cooked bean flour porridge, making a total of five varieties. A. “Oat Flour Hezi Rice”: Method: Cut Chinese yam into large chunks and cook them together with millet...
The thin porridge (congee) referred to by local residents is typically made from millet and can be divided into three major categories, comprising eleven types in total. The first category is "Yellow Thin Porridge," which is made by boiling washed millet in clear water. This is the most common and palatable everyday porridge. It has a fragrant, sweet taste, a pure, light yellow appearance, and is widely regarded as...
Yanggao has a long history of cultivating apricot trees, especially in Wangguantun, where apricot trees have been planted for over 300 years. The county has now developed more than 10 varieties of apricot trees. Among the main fresh-eating apricot varieties, "Dajie Apricot" is the most popular among consumers, while "Jiajing Apricot" is an excellent raw material for making dried apricots...
It is a type of flour made by mixing locally grown peas and other legumes. It has been found to be rich in protein, phosphorus, and various vitamins, offering certain therapeutic benefits for people with high blood pressure and diabetes. There are many ways to prepare it — typically, bean flour or oat flour is mixed together, and can be used to make hand-pulled noodles, fish-shaped noodles, scraped noodles, or pressed noodle sheets, among others. (Datong…)
The Shanxi Black Pig was developed in regions such as Datong and Xinzhou in Shanxi Province. It was primarily bred from Berkshire pigs, Neijiang–Heshui pigs, and local Shanxi pig breeds. There are now nearly 10,000 breeding pigs distributed across cities and counties including Taigu, Heshun, Xizhou, Yuanping, and Wutai. The Shanxi Black Pig shows good hybrid performance when crossed with Landrace and Yorkshire pigs. (…
Five-spice melon seeds are a famous product of Guangling County. In 1981, Guangling five-spice melon seeds were exhibited at the Canton Fair and received high praise from merchants. The product is sold in 16 provinces and cities across the country. Guangling five-spice melon seeds use the locally produced “Three-Eyebrow” sunflower seeds as the main ingredient. After selection, they are seasoned with salt, Sichuan peppercorns, star anise, fennel, and other spices…
"Noodles Pinched from a Mold": Cold water is used to mix yellow pea flour into a soft, dough-like mixture that is shaped into strips. These are divided into appropriate portions and placed on a "noodle pinching mold" (a tool made of copper or iron with a perforated base), where the dough strips are pressed into a simmering broth to form short...