Shanxi Cuisine comprises of North, south and central divisions. The north division is based on the regional dishes of Datong and Wutaishan, focusing on the application of cooking oil and colour. The south division dishes are based on Yuncheng and Linfen dishes and are mostly light and fresh in taste due to the extensive use of seafood products. The central division is based on the dishes of Taiyuan, absorbing the essences of the former two divisions and featuring the fine selection of raw materials, refined cutting skills and preparation of ingredients. Most of the central division are salty with some being sweet and sour.
Generally speaking, the dishes are soft and crispy, tender and delicious, rich in colour and aromatic. Famous Shanxi local dishes are Smoked Bacon (Xun Zhurou, 熏猪肉), Shanxi Sausage Filled with Minced Pork and Starch (Niang Fenchang, 酿粉肠), Stir-fried Sliced Pork with Eggs, Spinach and Black Fungus (Guoyou Rou, 过油肉), Stewed Chopped Pork with Chinese Cabbage (Lama Rou, 喇嘛肉), Fried Mutton Slices (Chao Huha Yangrou, 炒蝴哈羊肉), Shanxi Sliced Noodles in Minced Meat Soup (Daoxiao Mian, 刀削面), Boiled Dough Ball Soup with Shredded Beef and Spinach (Ba Yu, 拨鱼), Steamed Highland Barley Balls with Minced Mutton Sauce (Youmian Kaolao, 莜面栲栳), Steamed Highland Barley Cakes (Mao Erduo, 猫耳朵) and Deep-fried Glutinous Rice Balls Coated with Sesame Seeds and Stuffed with Minced Green Beans (Wenxi Bing, 闻喜饼). Shanxi is located in the inland plateau and is rich in wheat and cereal produce. Shanxi cooks are adept at making flour-based food and are able to utilise a single pile of dough to make hundreds of different varieties of noodles. There are a great number of flour-based dishes, such as Shanxi Sliced Noodles in Minced Meat Soup (Daoxiao Mian, 刀削面), Steamed Highland Barley Cakes (Mao Erduo, 猫耳朵), Boiled Dough Sticks with Sauce (Ti Jian, 剔尖) and Fish-shaped Noodles Made with Scissors (Jiandao Mian, 剪刀面), all of which have their own unique eating style. It is suitable to be eaten either with light or mutton soup, or by mixing with sauce, or by stir-frying. There are various shapes, some resembling fish, some are linear and some in laminar form. Such foods are soft, savoury, elastic and appetising. What is most surprising is that Shanxi flour-based foods are large in variation and could independently form a feast without any repetition. To sum up, Shanxi dishes are mostly flour-based and sour. Besides, in other Chinese cuisine families, cooked dishes are always served before staple foods like noodles. However, in Shanxi Cuisine, cooked dishes are served simultaneously along with staple foods.
Main Dishes
Pingyao Pickled Beef (Pingyao Niurou, 平遥牛肉)
This is a typical Shanxi dish as well as a well-known dish of Jiumaojiu Restaurant. The beef is rich in colour, appetising, soft, elastic and aromatic. It is suggested that the pickled beef should be served with soy sauce in order to fully experience the delicacy of the dish.
Braised Tai Mushrooms with Green Vegetables and Sauce (Taimo Ba Caidan, 台蘑扒菜胆)
This is a rare Shanxi “Noble Dish” appropriately named due to its precious raw materials. Tai mushrooms, also nicknamed as “Wuhua Cai“ is an expensive, rare type of fungi produced on Wutaishan Mountain. At Wutaishan, it has been constantly ranked as number one in the Buddhism vegetarian menu. The shape resembles that of a parasol mushroom and the taste is fresh and sweet.
Pingyao Highland Barley Noodles with Sesame Sauce (Pingyao Wantu, 平遥碗秃)
It is both a dish and a type of highland barley staple food. This proves that sometimes Shanxi staple foods are used as cooked dishes. The cook skilfully places the noodles into a pattern of a box and adds some sesame sauce. It tastes aromatic and slightly spicy.
Stir-fried Sliced Pork with Steamed Buns (Xiao Huajuan Guoyourou, 小花卷过油肉)
This dish as a famous local Shanxi dish was originally a feudal court dish which was introduced to Taiyuan and gradually spread across Shanxi. From the selection of raw materials to cutting skills, from pickling to frying, each cooking technique is unique and detailed, but there is no evident difference from other household dishes. Sliced pork is coated with starch and cooking oil and then stir-fried with black fungus and garlic sprouts. Meanwhile, little steamed buns are added. This is both a staple food and a cooked dish.
Scissor-made Noodles with Shredded Mutton, Mushrooms and Caraway (Yangrou Jiandao Mian, 羊肉剪刀面)
This dish is tasty and rich in colour. The cooking process is carried out directly in front of you making this style pleasing to the eye. The cook holds the dough in one hand and scissors in the other. As the scissors move quickly back and forth, long, thin noodles of equal thickness swiftly fall into the boiling water. The selection of side ingredients is very refined using mushroom, caraway, tofu and dried shrimps. The noodles are tasty and delicious and the soup is savoury.
Stewed Meat and Vegetables (Dazhai Huicai, 大寨烩菜)
Minced meat balls, black fungus, flat potato noodles, fried tofu, kelp and other raw materials are braised together to make this tempting dish. Although it contains a great number of ingredients, the taste is extremely delightful.
Braised Black Fungus, Yellow Day-lily and Hedgehog Fungus (Shao Sanxian,烧三鲜)
This is a well-known dish of Qinshui County and is traditionally cooked by famous chefs utilising three local delicacies, namely black fungus, yellow day-lily and hedgehog fungus. The dish is rich in nutrition and delicious.
Snacks
Drinks
Fenjiu (汾酒)
The finest rice-brewed wine comes from Xinghua village, Shanxi. The village has been producing its household brand, Xinghua Village Fenjiu, for over a thousand years. The rice-brewed wine boasts a beautiful combination of colour, smell and taste and is the local pride of Shanxi province.
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