Shanxi has a long history and rich culture, and is known as the "cradle of Chinese civilization". The legends of "Jingwei Reclaiming the Sea" and "Goddess Mending the Sky" all happened in Shanxi, so it is a very wrong choice to travel to Shanxi. Travel and diet are inseparable. Next, I recommend some of the most famous snacks in Shanxi. For friends who travel to Shanxi, I recommend several snacks. One is our snacks on the Loess Plateau in Shanxi, which are in chronological order; The other is a snack that has exploded rapidly in recent years and is shared with you.

The first thing that comes to mind is the famous snacks in Shanxi. Daoxiao Noodles, one of the top ten in China, enjoys a long-standing reputation, such as Shanxi oil cake, Pingyao beef, Liulin Wanbald, Hunyuan bean curd, Taikoo cake, Datong Goudao noodles, Qingxu mature vinegar, oil noodles and so on. Bubble cakes, also called fried cakes, are crisp, sweet and delicious. Shanxi Daoxiao Noodles ranks first among the top ten famous foods in Shanxi, and is the most representative of Shanxi pasta. The production method of Shanxi Daoxiao Noodles: dough the flour into blocks, hold the noodles in your left hand and the machete in your right hand, and slice the noodles into a boiling water pot. The flying noodles are not as soft as normal noodles, but thick in the middle and thin on both sides, and shaped like willow leaves. Daoxiao Noodles has a strong flavor, so many people like to eat Daoxiao Noodles.

As its name suggests, sheep offal is made of sheep's heart, lungs, liver and blood. After cooking, add vermicelli to the soup, and add spices such as pepper or pepper, vinegar, onion, garlic and coriander when eating. Mutton offal is a man's favorite food.

Oil noodles are the specialty of housewives in northern Shaanxi, Jinzhong and Lvliang. They put a large piece of hot water and good dough on the back of their hands, sandwiched between their middle finger and forefinger, and put a smooth slate. When they turn it over, push it with their hands, the index finger jumps and rolls, and the thin translucent tendon is neatly packed in the cage. After steaming for 10 minutes, pour mutton, mushrooms, minced meat, onion, oil, salt and vinegar, and the soft gluten is palatable.

A major feature of Changzhi Huguan mutton soup is to pay attention to whole sheep, that is, a bowl of soup should have 7.8 horns, 3.5 sheep balls, several pieces of stew, blood strips, head, hoof, mouth strips and viscera strips. Except sheepskin, even sheep bones are cooked in the old soup, which makes people smell its fragrance and think about its taste.