(1) Shanxi pasta is so famous. So that it masks the light of Shanxi cuisine, which is a generalized pasta. Shanxi pasta is not limited to noodles. Almost all foods made from noodles can be found in Shanxi.
Judging from most of Shanxi traditional cuisines, it should be said that the cooking methods of most cuisines are the methods that Shanxi people with poor products have racked their brains to come up with.
For example, pasta has various shapes such as noodles, noodles and Daoxiao Noodles, and the materials can include white flour, oat flour, soybean flour, buckwheat flour, sorghum flour and corn flour. This is what poor places like Shanxi came up with all the way.
(2) Shanxi is dominated by staple food. In my opinion, apart from pasta, it seems that there are not many Shanxi dishes that can be remembered in the future.
I remember eating better during the Chinese New Year, that is, a plate of ribs, a plate of chicken, a fish, a pot of cold dishes, some cooked meat, and a jiaozi. How much of the food here is a local specialty of Shanxi? Maybe less. Get a stew, a pot of cabbage and potato balls, and have a big oily meal.
Basically, we can see that most of Shanxi people's meals are pasta, and most of them are carbohydrate foods, with the aim of filling their stomachs. The tradition of eating vegetables is still relatively small, and the staple food is basically the staple food. It's normal that you can't get on the table without inflow.
(3) Shanxi is mountainous and has little land, and its products are poor. In my personal impression, most of the places where food culture is more powerful are the rich south. Needless to say, what flies in the sky, swims in the water and runs on the ground, economic prosperity and climate have created the prosperity of food culture. In many places in Shanxi, it is common for a bowl of clear water and white flour to roll over, even without food. Of course, there will be no food culture. But the pasta culture must have developed to the extreme.
Sichuan cuisine, Hunan cuisine, Guangdong cuisine, Anhui cuisine and Huaiyang cuisine are all southern cuisines, and the emphasis on food and varieties is far from comparable in the north. In the north, except Shandong cuisine, the influence of local cuisine is extremely limited.
Shanxi Famous Cuisine: Oily meat is the most famous traditional dish in Shanxi Province, which is sold in restaurants all over the country. After careful cooking by chefs from generation to generation, it has been passed down from generation to generation, and it is known as "three catties blindly". The practices in different parts of Shanxi are also different. The famous ones are oily meat from Datong, Taiyuan, Yangquan and Jincheng, and the "rice oily meat" from Jincheng is characterized by plenty of soup, so it is necessary to eat it with freshly cooked rice. Since the market economy, all restaurants and restaurants dealing in Shanxi cuisine have had oily meat. "Oily meat" is found in Jiangsu, Shanghai and Zhejiang, but the oily meat in Shanxi is different in material selection and production, and has strong local characteristics in Shanxi. The color is golden and bright, the taste is salty and fresh, and it smells vinegar. The texture is soft outside and rigid inside. The juice is moderate and transparent, not thin or thick, and slightly oily.
Oily meat is not only the representative of Jin cuisine, but also can be said that every household in Taiyuan and Yangquan loves to eat Jin cuisine. The characteristics of oily meat are salty and delicious, the meat is tender and crisp, and the tenderloin can be fully locked after it is quickly oiled. The biggest feature is that you must put a little Shanxi local mature vinegar before cooking, which can soften the meat quality and enhance the fragrance. The side dishes of oily meat generally include auricularia auricula, garlic sprout and onion, but Taiyuan generally includes magnolia slices and auricularia auricula. The most delicious is oily pork rolls, which is also one of the best. After a bite-sized flower roll is in the oil, it is fried into the oily meat as a side dish. The flavor of vinegar-scented mixed dishes and crispy fried dishes can be said to be a good dish for a person who is not tired of eating a plate.
As for the position of oily meat in Shanxi people's hearts, Taiyuan is an example. As long as they are from Taiyuan, there is no one who has never eaten oily meat. As a home-cooked dish, it can also be cooked at home. It is also typical to go out to eat and entertain guests. Moreover, oily meat is the embodiment of Shanxi people's character in dishes. Crispy vegetables represent Shanxi people who live endlessly in the harsh environment of the Loess Plateau. The meat slices in the second process represent that Shanxi people know that a good taste must first go through ups and downs, and vinegar embodies the spirit of Shanxi. And the whole dish, without gorgeous dishes and expensive ingredients, reflects our simple but still interesting life. The products here are barren, short of water and dry, but we have to prove that entering the barren land will not produce unruly people, but will produce tenacious and simple Shanxi people.
Conclusion As Shanxi people, we don't care how famous our food is. Just want to say: we love noodles! We don't pay attention to vegetables! It is delicious!
Shanxi cuisine can be roughly divided into three categories: South, North and Middle. South Road is mainly represented by southern Shanxi and southeastern Shanxi, and the food is spicy. North Road is represented by Datong and Xinzhou, and the dishes pay attention to heavy oil. Chinese food is mainly from Taiyuan and Jinzhong, mainly salty, supplemented by sweet and sour. The dishes are crisp, tender, heavy in color and taste.
The most famous dishes in Shanxi are oily meat, lotus leaf cake with plum sauce, old copper assorted hot pot, crispy chicken, stewed mutton with astragalus root, mutton in sour soup, roast lamb chops/roast lamb ridges, sweet and sour carp, stewed tofu with yellow river carp, fragrant donkey meat, canned venison, quail eggplant, qingxu fried enema, bean jelly steamed stuffed bun, ten bowls in Jincheng, ten bowls in Gaoping, ten bowls in Bagong roasted scallion and ten bowls in Jincheng. Pubangchang Yam, Jinnan Siwei, Yellow River Carp in Oil, Braised Meat in Yellow Wine, Braised Fish in Tomato, Sweet Potato Amber Meat, Pingyao Beef, Steamed Meat in Dingxiang, Relief Meat in Jinzhong, etc.
The reason why Shanxi cuisine is not famous is that Shanxi is relatively closed geographically. There is Taihang Mountain on the left, Lvliang on the right, the Great Wall on the north and the Yellow River on the south. Since ancient times, it is easy to defend but difficult to attack, and it is self-sufficient. Conceptually, Shanxi people are conservative, hidebound, self-satisfied and narcissistic. Traditionally, Shanxi people have a poor awareness of publicity and promotion, and the promotion of Jin cuisine is weak, which leads to no one interested in Jin cuisine in the boudoir.
First of all, thank you!
As for the reason why Shanxi cuisine is not famous, I saw an answer: "Shanxi, as a big pasta province, is not prominent in the study of cuisine, and there is not even a dish that can be served on a mat, let alone a famous dish." Regardless of whether this statement is right or wrong. Personally, this statement is slightly one-sided.
As we all know, Shanxi is a big pasta province with a variety of pasta, which can be said to be the "hometown of pasta" in China and even the world. Some people even say that the world-famous "spaghetti" was actually born in Xishan.
So why is Shanxi pasta so famous?
First of all, it depends on the geographical environment in which Shanxi is located. Shanxi is located in the Loess Plateau, with Taihang Mountain in the east, Luliang Mountain in the west and Yellow River in the south. Most of the territory is above 1.500 meters above sea level, which is a typical mountainous plateau covered with loess. The terrain is high in the northeast and low in the southwest, and the mountainous area accounts for more than 80% of the total area. Here is a brief introduction to Shanxi's topography: Jinnan Basin, intermountain basin in southeastern Shanxi, mountainous area in southeastern Shanxi, Pingchuan Basin in Jinzhong, alpine region in northwestern Shanxi, mountainous area in northern Shanxi and loess hilly area in western Shanxi. Through the above brief introduction to the geographical environment of Shanxi, in fact, you can see at a glance that most of Shanxi is either a mountainous basin or a hilly area, and these mountainous landforms are not as rich as those in Guizhou and Yunnan, but covered with loess and loose soil.
Secondly, Shanxi is an arid and semi-arid area with serious water shortage and widespread saline-alkali land. Even in the past winter, we can see that large areas of wasteland are all white. This terrain leads to more fluoride and saline-alkali water in most parts of Shanxi, which is "hard water" in local terms, and even the water in many places used to be salty. Under such water quality conditions, it is not conducive to the growth of crops.
Therefore, restricted by the geographical environment, Shanxi has mainly planted drought-tolerant crops such as sorghum, corn and wheat since ancient times. During the Ming and Qing Dynasties, Shanxi people began to plant potatoes, beans, cotton and other crops according to the characteristics of local natural conditions, and planted more naked oats, potatoes, flax and so on in the alpine region of northwest Shanxi.
Since ancient times, farming customs have influenced the eating habits of Shanxi people, and planting more sorghum and wheat has led to the main diet of Shanxi people. However, the geographical environment that is not conducive to vegetable cultivation has caused a single variety of vegetables, and people have turned to work hard on pasta patterns and seasoning.
From this point of view, the four famous dishes in China today: Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine, and later Zhejiang cuisine, Fujian cuisine, Anhui cuisine and Hunan cuisine are called "eight major cuisines". These delicacies are in a unique geographical position. If it is not a land of fish and rice, it is very suitable.
On the other hand, although there are some famous dishes in Shanxi, such as "oily meat", "lotus leaf cake with plum sauce" and "Yellow River carp stewed tofu", most of them are only famous in the province or even in specific areas, and even have not formed a "Jin cuisine" cuisine, which is inseparable from the geographical environment constraints since ancient times.
In a word, just like "a clever woman can't cook without rice", how can she learn to innovate without raw materials?
Of course, Shanxi today is very different from ancient times. The water quality has been greatly improved, the variety of vegetables has also increased, and the quality of people's lives has been continuously improved. I believe that in the near future, more and more Shanxi dishes will go out of Shanxi and make "Jin cuisine" famous all over the world!
The above is a simple answer. If there are any shortcomings, please list them and correct them!
Shanxi, as a big pasta province, is really outstanding in the study of dishes. Not even a dish can get a big meal. Not to mention famous dishes.
The most famous local dishes in Shanxi are braised dishes and oily meat, but both of them belong to canteen dishes, which are usually cooked in small restaurants on the street or at home, and are hardly sold in big hotels, let alone famous dishes.
Then there are street snacks such as baldness, enema and kebabs, especially the latter is very popular in Shanxi, but no one knows it outside Shanxi. Of course, this is not a dish.
However, in recent years, Shanxi's oat noodle series has developed a lot of patterns. This kind of pasta is rarely eaten in other places and tastes good, so whenever it appears on the dining table in the surrounding areas, its reputation is not bad. I also happened to see a dish named after Shanxi oat noodle on the menu of a local restaurant in Fujian, which was the first time I saw Shanxi cuisine in a restaurant outside Shanxi.
I work outside all the year round, and every day I eat the food of the group. I only know potatoes, fried meat, and not much else. Can't answer.
I come from Shanxi. To be exact, there is really no good food in Shanxi, especially cooking. In the 1970s and 1980s, most people ate corn steamed bread and onions. Now the good times are the same. Accustomed to simple and plain, there is no food.
The reason is simple, because of poverty! Our province has always been a poor province in history, with more mountains and less water, and the few cultivated land is mostly dry land that depends on the weather. We are lucky to be full, but it is only in these twenty or thirty years that we have noticed the taste.
If Shanxi eats rice like the south, there will be no food in the whole north.
Why is Shanxi cuisine not famous? There are the following points. If it is not in place, please leave a message to correct me!
① Fragmentation: Because we Shanxi people have many tastes, many people ask, don't Shanxi people all like sour food? Which is old vinegar. Actually, it's not. Vinegar is only a condiment, not a meal. Besides, not all Shanxi people are jealous. My family is the same. I like to eat sour food, but my wife insists on not eating it.
Say we don't like spicy food? No, at least half the people in Shanxi like spicy food. They live in the cold north, so it is not unusual to eat spicy food. In short, Shanxi people eat a lot of flavors. It's hard to say which system smells. Shanghai people generally love sweets, so it has become a system. Sichuanese love spicy food, which is called system. Cantonese cuisine is generally weak and self-contained.
(2) the special geographical location.
Everyone knows that our map of Shanxi is long in the north and short in the east, which is divided into three areas: southern Shanxi, Jinzhong and northern Shanxi. These three regions have their own cultures and dialects. Jinbei came to Jinzhong to speak dialect, but Jinzhong people couldn't understand it. People from southern Shanxi come to Taiyuan to speak dialects, but Taiyuan people don't understand them, let alone people from southern Shanxi come to northern Shanxi! I come from Jinnan, Shanxi. I don't know the situation in Jinnan. Anyway, the dialects of neighboring villages in Jinnan are different, not to mention the big aspects!
③ The number of special dishes and snacks in each district has its own system in the province.
Jinnan: Yuncheng Dapang shabu-shabu, Quwo Jiaoli buckwheat noodles, Jishanzhai pastry, Yongji beef jiaozi,
Jinzhong: Taiyuan noodle restaurant, the four major pasta dishes in the province are all from Taiyuan.
Jinbei: Youmian Village, roast duck.
④ Less vegetables and more pasta.
As we all know, as a Shanxi native, if you don't eat a meal a day, it feels like you haven't eaten, and you can't even sleep well! The so-called world pasta looks at China, and China pasta is in Shanxi! Oily meat is the only recognized dish in Shanxi, and it is not a cuisine because there are fewer dishes and more pasta!
Having said so much, I believe everyone has the answer. Please forgive me if there is anything that is not in place! ! !
Shanxi cuisine is not a cuisine. First, because the climate is dry, there are few delicacies, less output and less natural dishes. Second, Shanxi people are homesick. Except for a few Shanxi merchants, the main population is less mobile, so it is naturally difficult to take Shanxi cuisine out. Third, Shanxi people were thrifty and not extravagant in the farming era, so they lacked the richness of Qinhuai and the land of abundance. Shanxi's famous dishes include oily meat, braised pork,