Complete List of Changzhi Snacks_Specialties and Food Introduction of Characteristic Changzhi Snacks
Changzhi is a national civilized city, an excellent tourist city of China, a forest city, a garden city, a sanitary city, one of the top ten charming cities in China, and a demonstration area for the public cultural service system.
Its characteristics Snacks Include: Sanhe, mutton soup, Wu County datespavlova and burnt buns Chengzi fried cakes from Changzi Lu Cheng flying pancakes, braised meat and vegetable dumplings, long black strips, Shangdang preserved meats donkey meat
Wuxiang dates
Introduction
Wuxiang date cake is a unique local snack in Wuxiang County of Shanxi Province. From the Qing Dynasty to the Republican era, it was famous in Pingzhou, Puyang, Taigu, and Luzhou. The date cake has been around for over 300 years with soft texture, golden color, and sweet taste.millet flour and large dates are mixed to make the dough using traditional methods. It is then steamed.Preparation method Historical culture
Wuxiang date cake is a unique snack in Wuxiang, famous from the Qing Dynasty to the Republican era, with a history of over 300 years. Legend has it that...
In old times at White Cloud Temple, there were several monks who grew various crops including dates.millet (pearl millet)corn and vegetables for their meals. During festivals, they would make sweet porridge with millet and dates.rice porridge to improve their diet. One year during the Spring Festival, an old abbot asked a young monk from Wuxiang to prepare the porridge in the kitchen. While cooking, he accidentally stirred the porridge too hard, causing it to split and thicken. Due to its sticky nature, they had to cut it into pieces on the board. The old abbot said, "This is sweet, golden, and tasty - let's call it date cake."Other monks asked, "What should we call this?""Let’s name it date cake," suggested the young monk after he grew up and returned to Wuxiang. Later, his date cake-making skills spread throughout the region.
Makes: 1000 grams of soft millet flour, 500 grams of dates
Preparation:
1. Mix 1000 grams of soft millet flour with warm water to form lumps and reserve.
2. Rinse 500 grams of dates with clean water and soften in warm water.
3. Place a steamer over high heat, pour water into the pot, cover with a cloth, and steam until boiling.
4. Spread 6 centimeters thick layer of flour on the steaming surface, then add a layer of dates. Repeat this process multiple times until full.5. Once cooked, transfer date cakes to a board covered in wet cloth, press into flat shapes with cold water.
Serve by slicing thinly.
Changzhi pie
Introduction
"Pie" is also called "Caihe's", "small stove pie". In the highlands of Jinnan region, it’s a favorite for festivals and guests, and a delicacy in daily life.
Historical culture
According to folklore, after Mongol invasion, soldiers often ate lamb-filled flatbread made with buckwheat flour. Later, local people adapted this recipe using wheat flour and vegetable oil, making it more tender and delicious.This pie has been around for over 700 years in Changzhi. Its fame spread widely, with a distinct golden color and crispy texture on the outside while soft and juicy inside. Famous chefs like Yang Liusi and his brother are well-known for their delicious pies.After liberation, many vendors sold these pies but only Yang's were highly favored. In recent years, Ms. Wang Laishang from Huadong area has improved the recipe using high-quality flour, fresh water, and finely chopped ingredients like meat and chives.Hutuan County mutton soup Introduction Hutuan County mutton soup is a traditional delicacy in Shanxi. It’s known for its rich flavor and unique preparation, distinct from other regions. Historical culture
Traditionally, Hutuan mutton soup uses head, legs, and water-boiled meat along with spices like pepper and noodles to create a well-rounded taste. It's a staple during winter for warmth and nutrition. Later, after becoming a lady of the palace, despite an endless supply of exotic dishes, she still had "Lu'an Pie" included in her regular menu in her later years. This shows that pie is not only a beloved food among common people but also a delicacy in the palace. The pie is made using a cast iron griddle. Interestingly, this small griddle has three legs supporting the pan, with a rimmed top and a cover, handle, making it easy to operate. When placed over a single-eye high flame, the flame is about 8 cm above the convex part of the griddle and less than 5 cm from the leg, resulting in a pie that is thinner in the middle, thicker at the edges, crispy in the center with less filling, and soft on the outside with more filling. The surface does not stick, giving the pie a golden color on both sides, resembling a small copper gong.
After liberation, there were dozens of vendors selling pies across the market and street stalls, but none were as favored as those made by the brothers Yang Lao Liu and Yang Jiu Ming from Heroes Street in Changzhi City. Following reform and opening up, Lady Wang Lai Xiang from Huadong District learned from her predecessors and improved on historical recipes. High-quality flour, seasonal water, are used for preparation.Paprika strips are finely chopped.Chinese cabbage is added, seasoned with various spices, resulting in a thin crust and ample filling. The pie is golden yellow in color, soft yet crispy on the outside, earning it the nickname "King of Pies" among commoners and diners alike. Yugang County's Yang Guo Jian also enjoys popularity for his vegetarian pies. Their pies were awarded as "Shanxi Famous Local Specialties" by the Longzhong City Specialty Research Society.
Hutu Sheep Soup
Introduction
Sheep soup is a traditional specialty in Hutu, similar to the mutton and innards soup from Yanzhong and the sheep stew from Jinnan, collectively known as the 'three major styles of sheep soup' in Shanxi Province.
Hutu sheep soup is a famous local specialty with a long history that remains popular over time.It is distinguished from other soups by its unique flavor. The ingredients include head, hooves, and lower parts of the sheep, as well as various spices like pepper powder. The meat is slowly cooked to ensure rich nutrition. It's said that in winter it warms the body and boosts energy, while in summer it soothes digestion. Historical BackgroundThe tradition of drinking Hutu sheep soup emphasizes seasonal consumption, typically from late autumn to early spring for about seven months. Once upon a time, when Governor Shen invited his hostess for a meal, she inadvertently forgot to add salt to the noodles. Despite the lack of flavor, Governor Shen enjoyed it and even added leftover meat and broth to enhance the taste. This incident led to the creation of "meat and vegetable soup with shredded meat," which remains popular today.Preparation，Rice noodles are made from finely ground flour or mixed with pea flour and water, then kneaded into a hard dough and rolled out either by hand or machine into large thin sheets. They can be cut into various shapes such as triangular pieces, chess pieces, or oblong slices. They can be stir-fried with meat, tossed in a savory sauce, or served as a soup. The locals have developed unique methods of preparing and consuming these noodles: "cutting" involves slicing the wide noodles into various shapes; "tugging" involves pulling apart sections to form smaller pieces; "tearing" involves tearing the dough into small pieces.When eating, thicker slices are better for stir-frying, while thinner, larger slices suit soups. The size of the slices should be adjusted based on the method of consumption. For stir-fried rice noodles, first mix seasoned meat slices and vegetables in a pan until well-cooked. Then, add cooked rice noodle slices with their broth to the same pot and stir-fry together before adding scallion tops for garnish. Shangdang Fried CakeIntroduction
The fried cake is a traditional snack from Shangdang known as "Changzi Fried Cake." It's renowned for its unique preparation techniques passed down over generations.
Historical BackgroundA notable feature of Huaguan mutton soup is the emphasis on tasting a whole sheep.Dumplings, three or five lamb pieces meatballs,blood and fat with heads, hooves, cheeks, and organs such as intestines, stomach, heart, liver, lungs, and loin are cut into strips or chunks; except for the sheep's skin and fur, everything is included, even the marrow from the bones is cooked in the old broth. Another notable feature of Huaguan mutton soup is its use of aged broth. In every mutton soup shop, apart from the main pot, there is a large earthenware pot used for simmering sheep carcasses and pieces of meat. This pot is kept on the fire from the Mid-Autumn Festival until the next Qingming Festival, adding broth as it is used. Drinking mutton soup should be paired with yellow steamed cakes to achieve the best taste. Yellow steamed cakes are made using millet flour bread with sweet bean or date paste fillings; they are extremely soft, sweet, and sticky. A bowl of mutton soup followed by one or two yellow steamed cakes is warm, fragrant, and constitutes a satisfying meal.
When it comes to Huaguan mutton soup, there's an old legend. Legend has it that during the late Eastern Han Dynasty, the statesman and military leader Cao Cao led his troops north to fight for supremacy. As they reached Mount Hengshan goose ridge, steep cliffs made the terrain difficult, and few people lived there. After days of marching, their supplies ran out, leaving them hungry and thirsty, unable to continue forward. Seeing soldiers dying one by one, Cao Cao was desperate. One day, he spotted a shepherd boy tending to his sheep at the midpoint of the mountain. Cao Cao instructed his guards to bring the young man before him for questioning. The boy recognized Cao Cao's noble bearing and asked, "What do you want?"Cao Cao said, "Our troops have not eaten in days. I would like to slaughter your sheep to feed my soldiers, and when I rule over the land, I will reward you handsomely."The boy replied, "A single sheep cannot feed so many people. Look at those mountains; there are countless sheep that can provide sustenance for your army."Cao Cao followed the shepherd's finger and saw a herd of white sheep grazing on grass. Excited by this prospect, he dismounted to pay his respects to the young man but found him gone. It turned out that the boy was actually the immortal Tai Bai Jinkong in disguise. He passed through Mount Hengshan when Cao Cao was about to face danger and helped him. Seeing a red cloud heading east, Cao Cao knelt and said, "The heavens are helping me!"He then ordered all sheep to be slaughtered, simmered with water from the mountain stream, and eaten along with their internal organs. The soldiers were well-fed and gained new vigor, allowing them to conquer Mount Hengshan. Every year after the autumn equinox, local people prepare mutton soup and steamed cakes in commemoration of Cao Cao's northern campaign. This tradition has been passed down through generations.
Preparation
1. Take fresh lamb, cut into about 60 pieces per 500 grams, add water and seasonings to cook until tender.
2. Cook the original broth from the lamb with internal organs and bone fragments (crushed) until it turns a creamy white.
3.The first blood (known as "head meat") is an essential ingredient in mutton soup; good quality blood, without honeycomb spots, must be used to meet quality standards. 4. Use 2.5 kilograms of lamb mince, 2.5 kilograms of starch, fried
cumin and star anise powder,ginger paste, and green onion paste, along with a small amount of fine salt and baking soda, mixed in warm water (the ratio is summer two-thirds, winter six-tenths, and spring autumn four-fifths) to form a smooth mixture.Allow this mixture to rest for 30 minutes before mixing well into a filling. Heat oil in a pot until hot, then fry the lamb mince into golden-brown balls. Remove when done. To serve mutton soup, add dry dumplings into boiling water and cook until soft before adding broth.5. Mix 500 grams of lamb with 1 kilogram of white
radish as filling; white radish should be blanched first, then cooled, chopped finely, mixed with pickles, cloves, cinnamon, fennel seeds, and raw yam extract. Add green onion paste, garlic paste, ginger paste, etc., as seasonings. Mix wheat flour to form a dough, knead into pieces, roll out the dough into thin sheets, and wrap around the filling to make dumplings.6. Serve mutton soup with dumplings, lamb mince balls, internal organs, and dumplings together or separately as preferred by the guest. Jinzhong noodle soup Introduction"Noodle soup" is a type of noodle dish in Jinzhong, Shanxi province; it was called "cooked dough" in ancient times and known to common people as "butterfly crossing the river."
In rural areas of Jinzhong, there are customs such as eating stir-fried noodles in spring, garlic-cooked pulled noodles in summer, poured soup-cut noodles in autumn, and hot water-sprung noodles in winter. Historical Legend
"Mutton noodle soup" also has a story: During the Ming Dynasty, Emperor Zhu Yuanzhang's 21st son, Prince Chen Jian, was enfeoffed in Loozhou.
When he arrived from Nanjing with his troops, most were young Hui people who lived outside the Prince's palace on Copper Pot Street. These guards loved to eat roasted mutton, braised mutton, and grilled mutton.
One day, Captain Biyun invited Prince Chen Jian for a meal at home and made him braised mutton.After eating, Prince Chen Jian wanted some noodle soup; his hostess prepared it but forgot to add salt. Prince Chen Jian found the soup bland and added the remaining meat with its broth to taste. He said "delicious" after finishing. Later, this dish became a traditional delicacy called "braised meat with noodles," which has been passed down until today.
Preparation
This noodle dish is made from fine white flour or mixed with soybean flour and wheat gluten, kneaded into hard dough using cold water. Using hand or machine, the dough is rolled thin and cut into 3.3 centimeters wide strips or irregular shapes. Cooked noodles can be stir-fried, mixed with flavored broths, or eaten as a soup. In Changtai, Jinzhong, methods of making and eating noodle dishes are unique: "cut" refers to slicing the dough into various shapes—triangular, chess piece, or checkerboard; "pulled" involves stretching a wide noodle with one hand while breaking it into pieces in boiling water; "tugged" means cutting smaller pieces from larger ones. Different eating methods require different techniques: thick and small slices for stir-frying, thin and large slices for soups, and medium-sized slices when pouring sauces over the noodles. According to legend, Changzi fried cakes gained widespread recognition in the Qing dynasty during Emperor Guangxu’s reign. They quickly became a favorite among diners due to their meticulous selection of ingredients and detailed preparation process. The recipe involves kneading flour into dough with warm water, then forming it into half-moon shapes and frying them until golden brown. The key steps involve slicing meat (with skin), dried shiitake mushrooms, yellow vegetables, carrot slices, and spinach into thin strips, along with adding scallions for flavor.The final dish is garnished with garlic sprouts before serving. It's prepared by mixing cooked rice noodles in a pot with seasoned meats, vegetables, and broth, then pouring over the fried cake pieces. Each method of consumption—whether stir-fried or served as soup—is unique and requires skillful preparation to achieve its distinctive flavors. Louxian Slap Pancake
Introduction
The slap pancake is a unique specialty from Louxian County in Shanxi, characterized by its distinct preparation method. Historical BackgroundLegend has it that the origin of this dish dates back to when Emperor Xuanzong of Tang dynasty disguised himself and visited a small noodle shop. Due to a misstep with the dough, the chef quickly improvised a new dish, which became known as "slap pancake."Preparation The process involves making thin pancakes from wheat flour, cutting them into various shapes such as triangular pieces or oblong slices using a knife. Other methods include tearing the dough by hand and then slicing it thinly. For consumption, thicker slices are best for stir-frying, while thinner, larger slices suit soups. The size of the slices should be adjusted based on the method of preparation and desired dish. Ingredients such as meat slices, scallions, vegetables like cabbage, carrot, spinach, and garlic are carefully prepared to ensure a balanced flavor profile when combined with the dough pieces. Finally, the dish is garnished with chopped green onions before serving. This unique method of preparation results in a pancake that is golden brown on the outside, soft yet not greasy, and flavorful. Paxian Fried CakeIntroductionThe Paxian fried cake is a distinctive local snack from Paxian County with its own unique flavor profile.
Historical Background It is said that the origin of this dish dates back to the Qing dynasty during Emperor Guangxu's reign, when it gained popularity across regions. The preparation involves precise selection and meticulous cooking techniques. Ingredients include finely chopped pork head meat, shiitake mushrooms, yellow vegetables, carrot slices, and spinach. Seasonings such as soy sauce, salt, and ginger are used to enhance the flavor of the dish.Eaten with vinegar and garlic cloves, it provides a delightful taste experience. The finished product is characterized by its golden color, soft texture without being greasy, making it a popular choice among locals.Cauliflower,Carrot slices Spinach pieces mixed and stir-fried with seasonings, then cooked noodles with broth added and thoroughly mixed before serving.Garlic sprouts Pingyuan fried pancake is made by mixing pancake strips and vermicelli, steamed softly, then stir-fried. Eat with vinegar when consuming, it is good.Add chili peppers for better flavor. Using more oil is also preferable. You can also stir-fry them with sea cucumber,,squid,,fish fin, and abalone. This makes the peasant meal high in taste. In summer, eat garlic paste noodle strips; first crush garlic and fresh ginger into a paste, adding salt, soy sauce,vinegar, sesame oil (or sesame seeds),mix them well, boil the strips until cooked, cool with cold water, and dip each strip in the garlic paste for a unique flavor; eating this noodle often during summer can prevent dysentery and enteritis. If you eatbraised noodles,it is best to pour over oil-braised meat or red braised eggplant sauce. For winter soup, cut mutton into slices, cook until flavorful, add the cooked noodles, and serve with lamb offal soup for warmth, stomach warming, replenishing essence, and strengthening yang. Changzhi fried pancake
Brief introduction The Changzhi fried pancake is a famous Han Chinese snack in Changzhi, Shanxi Province, loved by the local people.
It was passed down to Jin, Hebei, Shandong, and Henan provinces as early as the reign of Emperor Guangxu in Qing Dynasty.
Its feature is soft mouthfeel with light fragrance and no greasiness; it is not only a favorite snack among the local people but also an enjoyment for visitors from elsewhere. The origin of Changzhi fried pancake—whether it was introduced during which dynasty or indigenous to this region—is still a mystery today. However, there's a story circulating in the area. Legend has it that in the Qing Dynasty, famous calligrapher Feng Shichao often visited rural areas on foot and wrote for local households.One day, he arrived at Shi Zhou village when he was hungry. The host prepared food as a guest reception offering. Feng Shichao finished all of the meal and asked what it was called.The host replied that the meal was made from small wheat flour, potato strips, white radish, named "Lu Bu", which is their custom for guests. After hearing this, Feng Shichao wrote a poem:
Walking through the mountains of Fugu, by the clear river of.
Upon reaching Shi Zhou village, I stopped at a family home to have my fill. The host served me Lu Bu, which is delicately prepared from coarse ingredients. If it's fried, its flavor would be even better! Since then, the preparation of "Lu Bu" evolved into today's "fried pancake", though the term can still refer to both in Longzi and Shuntai regions. Changzhi fried pancake uses wheat flour, meat threads, green onion sprouts, and noodle strips with chicken broth and various seasonings. There are three main types based on the preparation method: those fromLongzi, Luliang, and Xiangyuan. Each has its own taste and style, but locals believe "Longzi fried pancake" is the best. Historically, Changzhi fried pancake gained fame during the reign of Emperor Guangxu in Qing Dynasty. It involves 48 meticulous steps: first, mix warm water with wheat flour to form a dough, cut it into strips, and fry them; then add meat threads,green onion sprouts, noodle strips, chicken broth, oil, salt, soy sauce, scallions, and garlic before cooking. Add vinegar at the end for full flavor. The finished product has a golden color, is crispy yet not greasy, and soft to the palate. Lucheng pancakeBrief introductionLucheng pancake is a unique traditional snack from the Lu region. It's also known as Lucheng pancake due to its origin in this area. Historical records from Ming Dynasty's "Luzhou Gazetteer" and Qing Dynasty's "Luzhuan Prefecture Gazetteer" mention "spring pancakes". These are similar to spring pancakes but can be filled with meat or stir-fried vegetables, called "spring rolls", or "wrapped flatbread". In Lucheng, people often use donkey oil for frying and serve it with roasted donkey meat, giving a rich and delicious flavor.
Legend has it that Emperor Xuanzong Li Longji of Tang Dynasty visited the town during a secret visit. During heavy rain, he sought shelter at a
noodle shop, where the cook accidentally dropped the dough into oil while kneading, leading to an innovation by rolling and tossing it. Due to the thinness and heat, the dough would puff up, so the chef used his fingers to make a hole. He added scallions from the nearby bowl and flipped the pancake before serving it to the emperor.Impressed with its taste, Emperor Xuanzong named it "Tossed Pancake". Each has its own flavor and characteristics.For many years, people have agreed that only the "Changzi fried pancake" is the best. According to legend, Changzi fried pancake was already famous in Jin, Ji, Lu, and Yu during the of the Qing Dynasty, and was greatly favored by diners. In terms of ingredient selection, Changzi fried pancake is meticulous, with a detailed process of 48 steps. First, warm water is used to knead wheat flour evenly, then formed into pancakes which are cut into 20cm long strips and cooked with meat strips, garlic sprouts, vermicelli, chicken broth, oil, salt, soy sauce, green onions, and garlic. When served, add vinegar and garlic cloves, making the mouth full of flavor. The finished product has golden yellow color, crispy but not greasy, soft texture. Ludcheng pancakeIntroductionLudcheng pancake is a unique Han Chinese snack in the Ludcheng area. It's also called Ludcheng pancake because it originated there. The Luzhou Record and Luzhou Prefecture Record have records of "Spring Festival, welcoming spring, whipping spring, and spring pancakes".
Pancakes are a type of spring pancake. If meat products or stir-fried dishes are added, they are called
Spring rolls
, or " ". In Ludcheng, people often use donkey oil to make the pancake and eat it with salted shredded donkey meat.The pancake is crispy on the outside but soft inside. It has an endless aftertaste. Cultural HistoryThere are no written records about when Ludcheng pancake was created, only oral traditions.Legend has it that Emperor Xuanzong Li Longji visited Luzhou in disguise and suddenly started raining heavily. They took shelter at a noodles and burned bread shop where they wanted to have noodle soup. However, due to adding too much water while kneading the dough, the dough ball fell into the oil pot. The owner, Master Dong Fang, quickly picked it out and placed it on the board to make a round pancake, sprinkled with pepper salt powder, folded, then rolled and shaken to even thickness before placing it on the stove. As the dough was dry from too much water, he had to shake and roll repeatedly. When it was heated by fire, the thin skin puffed up. He quickly made a hole with his finger when it inflated, causing air to escape, while also burning his finger. He dipped his finger in a bowl of green onion sauce and sprinkled some on the pancake before flipping it over.
Emperor Xuanzong said, "Let's call this pancake 'shaken' as it was shaken into shape."
When was Luzhou Shuai created, there is no written record, only oral legends. Cut thin slices of pork head, mix with salted cucumber strips, leeks, ginger garlic, and sesame oil, then serve in a dish.Xiangyuan mixed meat and vegetable dumplings Introduction"Mixed meat and vegetable dumplings" is also called "meat broth vegetarian dumplings". It's a traditional delicacy from Xiangyuan County. The feature of this dish is: the meat broth is fragrant, fresh, and delicious; while the vegetable dumplings are light and refreshing, with tender meat slices that are not greasy and delicate vegetable fillings. Because the dough shrunk when water was added during kneading, and could only be flattened by rolling and tossing, Master Dong placed the evenly thickened pancake on a heated wok for cooking. The key points for making stewed pig's elbow include two things:First, pork skin must be softened by soaking before roasting. Without proper soaking, the pigskin cannot be roasted well, affecting the appearance of the dish. Second, the heat control in the steamer is crucial. Using high heat will turn the lean meat purple, while low heat won't make it tender and rich. Only medium heat combined with steaming and stewing can properly prepare the dish."Dong Fang mumbled uncertainly in response."Changzhi black noodlesLater, Li Longji became the emperor and visited Luzhou for inspection. The prefectural government set up a banquet to entertain him. Seeing that there were no "pancakes," the prefecture sent a fast horse to retrieve pancakes from the restaurant in Nanmen of Lucheng. It was only then that Ding Fang, who operated the pancake shop, learned that the first person to eat the pancakes had been Emperor Xuanzong of Tang many years ago. Thus, he wrote a sign "Pancake Shop" and hung it outside his store. Merchants came to the small shop to eat the pancakes that the emperor had eaten, making the pancakes a famous product in Lucheng.
Preparation Method
After kneading the dough until it's elastic, divide one portion into a ball and place it on the cutting board, rolling it out with a sharp two-pointed rolling pin while sprinkling scallion and pepper salt between layers. Fold the layered dough circularly. Use the rolling pin again to flatten it into a pancake shape, then suspend half of it on the rolling pin to be flattened until circular. Cook the pancake by placing it on a griddle and applying donkey oil. Flip the pancake over and apply another layer of oil; after 2 minutes, the pancake is cooked.Wrap the pancake around thin lamb meat slices,
and dip in garlic paste for an intense flavor that's neither greasy nor hard, soft but not mushy, leaving a lingering taste upon chewing. Key Points of Making Pancakes: First, ensure the proportion of flour and water is appropriate when mixing the dough. Second, operations should be quick. During pancake preparation, hands and eyes need to work together effectively—rolling out, folding, stacking, and shaping must be precise without errors. Third, control the cooking temperature well. Pancakes require charcoal fire; if too strong, they will turn black on the outside; if too weak, no color will develop. Thus, a layer of red mud is applied at the bottom of the griddle to achieve an outer crust with inner softness. WhitePork Head Meatis a unique delicacy in the Shanxi province. Its appearance is white and its texture is crispy and tender.
It's a popular cured meat among local residents.Legend has it that during the reign of the Anlu governorship (modern-day Changzhi), the Sun family learned meat preservation techniques from distant regions.
One day, while cooking pork heads, they forgot to add soy sauce. After cooling down, the pork head turned out to be white and had a unique flavor.
They were later discovered by their master, who praised its taste. Thus, the Sun family started selling "white pork head meat" in Changzhi, passing down this recipe for generations. In 1960, an elderly master using traditional methods won first place in a culinary competition in Shanxi province. Preparation: Start with 5 kg of pork heads, 50 g of green onions, 50 g of cucumber,
50 g of salt, 50 g of ginger, and 50 g of garlic (white skin).
100 g of vinegar, and 50 g of sesame oil. First, remove the hair from a pig head using wax. Clean it with coarse sand, then with hot irons. Next, cut the pork head in half, remove ears, and clean thoroughly. Cook the pork heads in water for two hours without any seasonings. Remove the fat, cool down, de-bone, and soak in cold water until white. Slice the meat thinly using a fish knife. Thin slices are best. Prepare cucumber and scallions as well. Mix vinegar with ginger and garlic to make sauce. Combine all ingredients for a delicious dish.Pancakes also known as "mixed-flavored pancakes," are a traditional delicacy from the city of Changzhi in Shanxi province. Their preparation involves using different fillings, either meat or vegetables, and folding them into delicate shapes.
Historical Background
In ancient times, there was an herbalist named Ma Guangyi who advised Zhao Kuangyin to unify China. After serving as a high official, he retired and traveled extensively across the country.One day, he visited Xiantang Temple in Changzhi where both meat and vegetable dishes were sold. He enjoyed them so much that he wrote a poem on the wall praising their flavors.This led to "mixed-flavored pancakes" becoming a famous dish throughout the region. Preparation: Begin by cutting pork into cubes, then mixing with spices and vegetables.
Cook in broth until tender. Fold dough into small portions, flatten, and steam before serving with vegetable and meat broths.
Spareribs
are a traditional delicacy from the Shanxi province, known for their rich flavor and soft texture.
They are often served during festive occasions or as special dishes in local households.
Legend has it that during the Song dynasty, a fortune teller named Ma Guangyi traveled around offering advice to various rulers.
One day, he stopped by Changzhi where he tasted both meat and vegetable dishes at different stalls.
Inspired by this experience, he created "mixed-flavored pancakes" which quickly gained popularity.
The preparation involves a combination of savory and vegetarian ingredients cooked in a unique manner to achieve perfect balance.
Famous for their delicious taste and health benefits, these pancakes are still enjoyed today.
Introduction
Changzhi black noodles are a famous Chinese snack from the Long region of Shanxi Province.
The main ingredient is red wheat flour or white wheat flour with red, mixed and rolled into large sheets, then cut into 8-inch strips that are as wide as leek leaves or skirt. Boiled in water to cook.
These cooked noodles are black-red in color, hence the name "black noodles". The main ingredients include
Historical and Cultural Heritage
It is said that during the Song Dynasty, diviner Miao Guangyi, after aiding Zhao Kuangyin to unify the country by supporting him as he rose to power, did not wish to hold office in the court. Thus, he traveled around the Three Mountains and Five Ridges. One day, while touring Xiangyan, it was noon when he saw a shop selling vegetarian dumplings in front of Shen Tang Temple and another one serving meat shreds soup. The contrast between the savory and bland dishes attracted many pilgrims. He wanted to try each but his money was not sufficient; so he bought half portions of both to eat together. After finishing, he clapped and praised it highly. He opened his divination pack, took out ink and brush, and wrote a poem on the wall: "Four whites for vegetarian dishes, five flavors for meat broth. Each eats half a bowl; vegetarian dumplings with meat soup. Enters the belly to raise spirits, tastes as good as chicken."Only later did people realize that it was the famous diviner Miao Guangyi. Thus, "meat soup and vegetarian dumplings" gained fame throughout Shangdang.
Preparation Method
1. For meat broth: First, cut five-ply pork with skin into tile-shaped pieces. Stir-fry over high heat, then add appropriate amounts of golden flower mushrooms, black wood ear fungi, kelp sheets,potato starch sheets, large bean sprouts.Stir until nearly done, add water, salt, and soy sauce. Simmer over low heat to infuse flavor. 2. For vegetarian dumplings: Take white tofu, white yam strips,
Chinese cabbage leaves,green onions, chop finely. Mix with ginger paste, five-spice powder, salt, and chili oil. Prepare as filling. Knead wheat flour with cold water into a dough ball, knead evenly, roll into long strands, cut into 50-gram portions (4 per piece), flatten using rolling pin to make wrappers, fill with filling, shape into dumplings.3. Serving: Place pot over high heat; when water boils, add dumplings and cook until done. Drain and place in bowls (4-5 pieces per bowl). Pour one scoop of meat broth, season with pepper powder, vinegar, and coriander, ready to eat. Shangdang Stewed Pig's HoofIntroduction
Shangdang stewed pig’s hoof is a famous dish from the Han ethnic group in Shangdang City of Shanxi Province. It uses pig's hooves as main ingredient. Red and yellow, glossy with clear diamond-shaped incisions on the skin that can be separated easily by a chopstick.
White meat is fat and tender, melting away upon contact; lean meat soft, delicate, not dry or tough. Flavorful and rich, like
bear paws.
Historical and Cultural Heritage Where does the smoke and roasted flavor come from? It originates when the pig's hoof is initially processed by roasting it over fire with skin facing down until the skin becomes charred. After soaking in hot water, remove the charred surface layer and cook to seven-tenths done. If not fried after cooking, some of the roasted flavor remains. In Changzhi region, there is a unique method where pig's hooves are skewered, roasted over smokeless fire until blackened, then soaked in warm water. After removing the charred layer, clean with water and deep-fry without boiling to steam with sauce; called "roasted skin pig's hoof," it is one of the ten major dishes for banquets.Regardless of wealth or poverty, this dish was served at weddings and other significant events in the past. Some also call it Shangdang stewed pig’s hoof. A blend of roasted skin and ice sugar pig’s hooves yields tigress-skin pig's hoof, a traditional delicacy from Shanxi. It won first place in a cooking competition in 1987 and is considered a premium dish for high-end banquets. Some also garnish with fried dumplings called "cloud wrappers."
In addition to tigress-skin pig's hoof, other exquisite dishes include
The pork knuckle is also known as "timbang", and in ancient times was called "zhì jiān". The earliest recorded person to have eaten pork knuckles was Fan Kuai during the Han dynasty. At the Feast at Hongmen, when Xiang Wang raised his sword and said, 'What are you here for?'Liang said, 'Fan Kuai is Pèi Gōng's chariot attendant.'"He is a valiant man!" Xiang Wang said, "Grant him a drink of wine.""Then he gave Fan Kuai a large cup of wine to drink."Fan Kuai bowed and thanked the emperor, then stood up and drank it all at once."Xiang Wang said, 'Give him a piece of pork knuckle.'"Then he gave Fan Kuai a whole piece of roasted pork knuckle."Fan Kuai placed his shield on the ground, put the pork knuckle on top, drew his sword and cut it up to eat" (Records of the Grand Historian)."Thus, the idiom 'dòu jiǔ zhì jiān' emerged, describing a person with heroic and magnanimous spirit. Compared to raw pork knuckles today, after 2200 years, people in Shanxi not only need to go through many cooking processes such as boiling, frying, steaming, but also vary their methods from the northern part of Shanxi to the southern part, forming a variety of famous dishes including handle-preserved knuckle, dry-braised knuckle, roasted hairy knuckle, ice sugar knuckle, tiger-skin knuckle, honeyed knuckle, braised knuckle in red soup, sooty knuckle, and soy sauce knuckle.
Among these, the most well-known is the handle-preserved knuckle from Wǎnróng in southern Shanxi. Its origin story dates back to Dàtóng.
"According to legend, during the Ming Dynasty's Hongzhi period, an official was inspecting Dàtóng and ordered famous chef Li Yushan to prepare a meal. However, due to the difficulty of preparing a knuckle with bones and skin, the local manager bought a bunch of knuckles with bones. Chef Li Yushan ingeniously came up with a way to make a dish where the meat is on top and the bone is below."When asked what it was, he said, 'There is meat in the leg, shaped like a handle. Call it handle-preserved knuckle.' The official understood his meaning and rewarded him ten taels of silver while punishing the manager severely. Later, this dish spread to Wǎnróng where it was refined into a red and round, fatty but not greasy, deliciously flavorful dish popular among common people in southern Shanxi. In central Shanxi, another famous dish is the dry-braised knuckle from Tàigu Valley. Known as Cáo family knuckle, it originated from a wealthy merchant family during the Ming and Qing Dynasties."A folk song goes: 'Heavenly palace's treasure house, earthly Cáo family wealth,' illustrating their great wealth. According to records in Famous Dishes and Folk Tales, to diversify flavors, chefs created this dish without adding stock by accidentally adding pancakes. It was named "dry-braised knuckle."Before the July 7 Incident, restaurants like Róngshèngzhǎng and Déshēngyuán were famous for their "dry-braised knuckle with two pancake skins."In general, after frying and steaming, pork knuckles are often poured over with stock.
However, if they are steamed in a mix of water, honey, and rock sugar to make it sweet without being greasy, they become "ice sugar knuckle.""Another popular method is not frying but stewing. Called "soggy knuckle," it has a salty-sweet taste with a slight smoky aftertaste. In Changzhì region, they take the best of both "roasted hairy knuckle" and "ice sugar knuckle" to create "tiger skin knuckle.""This dish was crowned champion in 1987 at a cooking contest. It is considered a top Shanxi banquet dish. Other well-known Shanxi dishes include "lotus seed sweetened knuckle," "sea cucumber stewed with knuckle," etc., all of which are delicacies."In modern times, Shanxi cuisine has innovated the "hometown pot meat." It involves frying and slicing the knuckle, steaming it in a flavorful broth. This dish is much loved by Taiyuan people. During the Qing dynasty, knuckles entered the imperial menu with dishes like "fire leg stewed knuckle" or "silver and gold knuckle.""One unique preparation method is "sliced knuckle." It can be traced back to Tang dynasty's "spiral meat from cloud dream," which was rolled and pressed. Shàndōng Wúxiàn Zhuānhuìguǎn's "hometown pot meat" involves frying, slicing the knuckle, steaming it in a flavorful broth. This dish is both tender and delicious.
"In summary, Shanxi knuckles come in many forms, flavors, and are well-known for their use in banquets."The "tiger skin knuckle," with its tiger-striped appearance, became a popular dish at official feasts.When prepared, the pork knuckle is first marinated in honey and fried. It's then cut into diamond-shaped pieces, leaving the skin connected. These pieces are steamed in a special pot and served with various condiments or raw."The key to making the 'tiger skin knuckle' lies in careful preparation and cooking techniques."In the end, "hairy knuckle" is about perfecting both its color and flavor through traditional steps of roasting and steaming."Longzhì Black Strip," a famous local snack from Changzhì region, originated as a clever workaround during a time of famine in ancient Shanxi province.
lotus seed sugar-baked pig’s hooves and sea cucumber braised pig’s hooves. Shanxi CuisineTaiyuan Qunjin Hotel innovates on traditional techniques for stewed pig’s hoof to create "home-style pot meat." After honey-marinated frying, remove bones, cut into rhombus-shaped pieces while keeping the skin intact. Steam in a pot with ingredients such as ham. During the Qing dynasty, it entered the Manchu-Han Imperial Feast, with dishes like fire leg and pig’s hoof stewed together or cold dish silver and gold pig's hooves (half of each). For premium dishes, Shangdang braised pork flower deserves a separate mention.
Originating from imperial cuisine "twisted cloud meat," detailed in The Imperial Feast Menu: "roll then press with weight." It is said to be the precursor to northern braised pork flowers. Taiyuan's six-flavor restaurant’s braised pig's hoof was offered as tribute in the Qing dynasty and improved after liberation. In 1988, it was rated a national premium product.Serve by slicing thinly across the middle, dipping or cooling before eating; most favored in Taiyuan. Shanxi’s stewed pig’s hoof is known for its variety of methods, delicious taste, and reputation, often used in banquets. At banquets, the grandeur of a "fighting wine with pork shoulder" from two thousand years ago has transformed into familial, friendly, or romantic harmony through raising a glass today.Preparation Method(1) Remove pig's hoof, cut along the bone almost completely but leave it as one big round piece.(2) Soak in cold water until skin becomes very soft. Skewer and roast over smokeless fire, repeatedly blackening the skin before soaking again to soften the meat. Clean thoroughly under running water.(3) Cook in a pot of water just covering the pig's hoof; bring to boil, remove foam, add ginger and scallions, then simmer for 60-70 minutes until tender. Remove bones when done.(4) Place skin side down on cutting board, flatten slightly, cut into rhombus shapes stopping at the skin but not cutting through it fully. Arrange neatly in a round dish with meat on bottom and seasonings, pour broth over, steam for 30 minutes.(5) Invert onto serving plate, garnish with sauce before serving.Key Points: Two critical steps are essential. First, the skin must be softened by soaking. Without proper soaking, the skin cannot be properly roasted and affects appearance.
Second, control the heat while steaming; overcooking turns meat gray, undercooking doesn’t achieve a soft, tender texture. Only moderate heat, combining steaming with simmering, ensures perfect results. Key Points: Two critical steps are essential. First, the skin must be softened by soaking. Without proper soaking, the skin cannot be properly roasted and affects appearance. Second, control the heat while steaming; overcooking turns meat gray, undercooking doesn’t achieve a soft, tender texture. Only moderate heat, combining steaming with simmering, ensures perfect results.
Changzhi Black GodeliaoIntroduction
Changzhi black godeliao is a famous snack in Changzhi, Shanxi Province.
It is made by mixing red and white flour or the reverse, then rolling into large strips, cutting into 8-inch lengths, and boiling. It’s a traditional dark-colored noodle from this region.
The noodles are blackish-red when cooked, hence the name "black godeliao."Main ingredients include high-gluten flour, with some white or bean flour for better texture.
Historical and Cultural Heritage
In late Qing Dynasty, during times of famine in Zhezhou region, people had to make porridge from red millet powder mixed with water.
An O Zhao family’s daughter-in-law accidentally added yellow bean flour instead. To avoid punishment, she mixed white flour in, rolled the dough flat and cut it into wide strips before cooking.
The new wife served the dish to her mother-in-law who enjoyed its smooth, savory taste. They praised it as "delicious black noodles."highland sorghum flour, sometimes mixed with a little white and bean flours for better taste. Historical CultureDuring the Qing Dynasty's Guangxu era, due to frequent disasters in Zuozhou area, people had to use millet flour to make porridge-like food by scooping it out and adding soup. In a family named Zhao in Feita of Zuozhou, the son-in-law made porridge-like food for his mother-in-law. She accidentally mixed in some bean flour while making dough. To avoid punishment, she continued mixing until it became a thick porridge.
The new bride secretly added some white flour and kneaded it into a hard dough ball with an oiled rolling pin to cut it into wide strips, then boiled them in water. She served the dish together with soup and her mother-in-law liked its smooth and sour taste. When asked, she confessed that the black noodles were unintentionally made. The mother-in-law said they tasted good, saying "These black noodles are quite delicious". Secondly, mastering the firewood for steaming is crucial. Mushroom meat turns purple with strong heat, but does not become tender and fatty enough at low heat; only moderate heat combined with simmering can properly cook the pig's trotters.
Long Black Gou
Introduction
Long Black Gou is a famous Han dynasty snack in Long, Shanxi Province. It involves mixing red and white flour or combining them by hand to form dough sheets which are then cut into strips 8 inches long and as wide as leeks or skirts before being boiled. Due to the blackish-red color after boiling, it is named "Black Gou ". The main ingredients for Black Gou are highland barley, with some wheat flour and bean flour added for better texture when making.
Historical Culture
During the Qing Dynasty's Guangxu era, there were frequent famines in Zuozhou. To survive, people had to make porridge from ground sorghum flour mixed with water and served with vegetable soup. In a family named Zhao in Fengtai of Zuozhou, a young woman was instructed by her mother-in-law to prepare porridge for breakfast on the fifth day after marriage. She accidentally mixed in some soybean flour while stirring. To avoid trouble, she continued to stir and eventually ended up with a thick porridge-like mixture. The new bride secretly added some wheat flour to make a hard dough ball. She flattened it using a rolling pin into large sheets and cut them into strips before boiling them in water. She served the dark noodles together with the soup to her in-laws, who asked about their unusual appearance when they tasted them. The in-laws enjoyed the smooth and sour-tasting noodles, commenting on how delicious they were.
