Shuozhou Snack Full Collection_Shuozhou Special Local Delicacies Food Introduction
Shuozhou belongs to the temperate continental monsoon climate. The main feature is distinct seasons.
Shuozhou Special delicacies include: millet dumplings, millet fish noodles, millet (or buckwheat) lumps, millet stewed dishes, millet dumpling pancakes, bean flour noodles, noodle soup (or mixed noodles), pancake dumplings,and cold rice. mianpi, Shanxi dumplings,peaches, Huayujirou, fried meat with oil. potatoes.oily bean paste balls. Introduction
Oily bean paste balls have a spherical shape and honeycomb-like internal structure. They are soft on the outside but hollow inside, giving a sense of gas when pressed by hand. When flattened, they can automatically recover their original shape.They can be eaten with both meat and vegetable fillings, either as soup or side dish ingredients.
Cut a small slit in the bean paste ball with a knife, add meat filling, seal it with flour pancake batter, and steam until cooked.
This gives them a unique taste. Oily bean paste balls are also part of the "bean product family," having appeared since the Song Dynasty. In the Qing Dynasty, food expert Yuan Mei mentioned oily bean paste balls in his book "Random Records from a Round Study Room."Taiyuan is an ancient city with a long history of making bean products. In the Ming Dynasty, Zhang Yinghu of Taiyuan made dried tofu and oil bean paste balls that were selected by the Jin for daily consumption. This made Zhang extremely popular, with many people eager to learn his techniques.
The Taiyuan Bean Product Factory has been producing oil bean paste balls for several decades, with a technician named Zhigenge who started learning at 14 and is now over 80 years old. Based on traditional methods, he continuously improved the production process, ensuring high-quality products that are widely popular.The product was officially named a special local product of Taiyuan City. Huaisin Song Family Sugar Dry OvenIntroduction"Sugar dry oven" is also known as "flash mouth," and originated in the Liao Dynasty. It was specially created by a pastry chef to transmit information for noble families, serving as a kind of mail carrier. Due to its pure quality and unique flavor, it soon became a popular Han Chinese snack.Historical culture According to legend, "Sugar dry oven" originated in the Liao Dynasty. It was specially created by a pastry chef for noble families to transmit information. Later, due to its pure quality and distinctive taste, it became a widely popular local specialty. During the reign of Emperor Guangxu in the Qing Dynasty, on August 21st of the year 26th, after fleeing from Beijing with Empress Dowager Cixi and other officials, the imperial family reached Huai Ren. On August 5th, they left Datong towards the south, and were escorted by General Ma Yiguang to Huai Ren where they stayed at Pang Family's large courtyard.
Local officials presented a "Sugar dry oven" from a pastry shop near the city center of Huai Ren for Empress Dowager Cixi to taste during dinner. When she saw the golden and round baked good, she took it and bit into it. Seeing her surprised expression, Li Lianying asked: "What's wrong, Your Majesty?"
Cixi smiled and said, "This item has a secret; it is hollow on the inside and almost snapped my teeth."
Thus, "Sugar dry oven" became known as "Flash Mouth". After the founding of New China in 1958, pastry masters and experts from Huai Ren's various shops gathered at Huai Ren County's food factory.They and their descendants continued to inherit traditional techniques while innovating, using manual pounding methods to develop sweet or savory pastries. Introduction
Benmen stew is essentially an economical snack that is easy to make. Locals call it "stewed dough".
It shares similarities with the "mutton porridge" in Shaanxi across the river. In Benmen Town, local residents say you can eat it but no one sells it regularly. Only when close friends visit or important guests arrive does the host make a bowl for them to enjoy. Legend has it that during the late Ming Dynasty, during the uprising of Li Zicheng in Shaanxi, Benmen set up Dinghu County. Being only about 100 miles from Li Zicheng's hometown Mizhi, news spread quickly and people flocked to join his army. These people were strong and fierce, extremely brave, and skilled in battle, causing Ming troops to be afraid of them. News reached the capital, and Emperor Chongzhen was enraged. He viewed Dinghu as a "liar's den" for Li Zicheng, ordering a general known as General Lingxian to lead troops to suppress it.Upon arrival, soldiers found no able-bodied men; the village was nearly empty, with little food available. People had turned various grains into flour, frying them into pancakes as portable food. Later, they found some women and elders, who begged for mercy on their knees. The general ordered his troops to give them a reprieve. People used bean porridge to cook the pancake dough into meals for the soldiers, adding fresh coriander leaves for vegetables when available. Seeing both sides in such dire straits, General Lingxian felt pity and wrote a memorial to Emperor Chongzhen praising Benmen's people. He emphasized the creation of "stewed dough" by using bean porridge to cook pancakes, advocating mercy on this group of people. After Lingxian committed suicide with his sword to deliver the memorial to the emperor, his deputy carried his head and the document back to court, convincing the emperor not to send more troops. This saved Benmen from further suppression. To commemorate General Lingxian's kindness, locals built a temple dedicated to him near the Yellow River and continue to honor "stewed dough" as a welcome dish today.
Mengmen Ao
Introduction
Mengmen Ao is actually an economical snack that is both convenient to make and widely popular. Simply put, it's a type of baked flatbread made from tofu. Compared to the "Yang Rou Pao Mian"on the other side of the river in Shaanxi, it shares some similarities.
In Lüli Town of Shanxi Province, locals will inform you that Mengmen Ao is available but no one sells it there. Only when old friends meet or esteemed guests are present, will hosts happily prepare a bowl for them to savor.
Historical and Cultural Background
There is a legend about "Ao" in Mengmen. During the late Ming Dynasty, Li Zicheng from Northern Shaanxi rebelled against the government. The town of Dinghu was set up nearby. These people were strong and fierce, brave, and skilled warriors who terrified the Ming army. News reached the emperor, who was furious, seeing it as a haven for rebels.
The troops found that most able-bodied men had joined Li Zicheng. The village was nearly empty. No one could be found; there was nothing to eat but various grains were made into flour, pancakes which served as portable food. When they found some women and elderly, the villagers begged for mercy on their knees until blood was drawn.People then used bean flour soup to cook pancakes for the soldiers. Without vegetables, fresh coriander was added as a side dish. Seeing the pitiful state of the civilians and the hungry soldiers eating, General Lingxian had compassion. He wrote a memorial praising the people of Mengmen and particularly highlighted their efforts in making bean soup pancakes. He urged the emperor to spare them.General Lingxian committed suicide after delivering his petition, entrusting it to his subordinate. With the head and petition delivered back to the court, the emperor ceased sending troops to Mengmen. In honor of General Lingxian's kindness, a temple was built in Mengmen by the river, where "Ao" became a traditional offering."Ao" evolved from a life-saving soup into today's hospitality delicacy. Mengmen Ao is madefrom white flour,
and is a unique local snack. It can be found on stalls year-round, especially in summer. Now, Mengmen "Stewed" in Luliang City has gained renewed fame, becoming a particularly favored local snack among the people of Luliang. However, few now know the name of this famous dish, so it is commonly called "Fried Cake Stewing Tofu".
Method
First, fresh soft tofu cut into large chunks similar to braised meat pieces, using a little sesame oilquickly stir-fry them, then add boiling water, add sodium chloride seasonings, sit on the stove and simmer for some time. Next, buy several triangular "Oil Cake" pastries, each hand-tear into several small pieces, put in the pot to stew together for a moment, add some fresh coriander, pour a few drops of sesame oil over it, serve in a bowl, and it is ready for the table. It tastes slippery and delicious, leaving a lingering aftertaste when eaten. It is especially suitable as morning food in winter and spring, being both economical and practical.
Scalded Dough Wraps
Introduction
Scalded dough wraps are a specialty of Shuozhou.Stuffed Dumplings, also known as scalded dough stuffed dumplings. Fried dumplings usually use scalded dough to make, where scalded dough is made by mixing boiled water at about 65°C to 100°C with flour while stirring. After it cools slightly, knead into a ball. Boiling water heats the gluten and partially cooks some of the starch, reducing the hardness of the dough. The higher the water temperature and the more hot water used, the softer the product will be when cooked.Using 100-degree Celsius water can result in sticky teeth, hands, and work surfaces, so most people use 70-80 degree Celsius hot water to make scalded dough dumplings. This temperature produces a better texture for scalded dough wraps compared to regular dough products. Scalded dough generally requires more water than regular dough, and when kneaded well, it becomes very soft and pliable.Many people say that the right consistency of the dough is like the earlobe. Method
Ingredients:
500 grams of flour,
200 grams of cabbage,100 grams of dried bean curd, 50 grams of celery,10 grams of ginger, 50 grams of scallions, 50 grams of cooked vegetable oil, 10 grams of garlic paste, 2 grams of monosodium glutamate (MSG), 2 grams of pepper powder, 5 grams of salt,10 grams of sugar, 10 grams of vinegar,10 grams of chili sauce, 50 grams of soy sauce.Method: 1. Wash and clean the vegetables, chop them finely, add a small amount of salt to mix well, squeeze out the vegetable water gently, cut the tofu dry into crumbs, wash and chop the celery, wash and chop the scallions.2. Place the stir-fry pot on medium heat, pour in vegetable oil and fry until it reaches five-tenths hot, add vegetables, tofu, celery, ginger paste, scallion segments quickly stir-fry, then add MSG, pepper powder, salt, sugar mix evenly and take off the heat as filling. 3. Scald flour in a container with an appropriate amount of boiling water and knead well by hand to form dough on the work surface into 6-8centimeters round dumpling wrappers,wrap up the filling, pinch into flower-patterned dumplings, place them in steamer baskets over high heat until cooked. 4. Mix soy sauce, vinegar, chili oil sauce, garlic paste into a dipping sauce and serve with it when eating dumplings.Ying County Noodles Introduction
Ying County noodles are made from pure
white flour
. It is a local specialty snack with unique flavor.
It can be found on street stalls all year round.
In summer, it is especially abundant in the streets and alleys.Ying County Cold Noodles Introduction
Ying County cold noodles are made from starch.
They are a local specialty snack with unique flavor of the Han ethnic group.
They can be found on street stalls all year round, especially in summer when there are many more stalls. The color, aroma, and taste are excellent.
Ingredients: 1. Add salt to the vegetables, mix well, squeeze out the juice, cut the tofu into small pieces, wash and chop the celery, wash and chop the scallions. 2. Place the stir-fry pot on medium heat, pour in vegetable oil and fry until it reaches five-tenths hot, add the vegetables, tofu, celery, ginger paste, scallion segments quickly stir-fry, then add MSG, pepper powder, salt, sugar mix evenly and take off the heat as filling. 3. Scald flour in a container with an appropriate amount of boiling water and knead well by hand to form dough on the work surface into round noodles, cut them thinly, serve with it when eating cold noodles.Ying County Cold Gelatin IntroductionYing County cold gelatin is made from starch. It is a distinctive local delicacy of the Han people. Stalls selling it are abundant throughout the seasons.
In summer, especially in alleys and streets.
Not only is Ying County cold gelatin plentiful, but its flavor is unique.
Its characteristics include high water content (a starch-to-water ratio of about one to ten), always soaked in cool water until serving. Fine processing. Delicate seasoning with salt, soy sauce, chili, vinegar, sesame oil, MSG, horseradish, and scallions. A variety of flavors.
It is typically garnished with finely chopped tofu. Beautiful in color, aroma, and taste. PreparationYug County is famous for its high-quality chickens. Yug edge chickens are one of the best breeds, known for their rapid growth and delicious meat. They are excellent ingredients for chicken dishes. Preparation Method
Ingredients: 20 chickens,
1 Process potatoes, make flour, clarify and dry the flour.(Generally available ready-made)
2 Boil a pot of water, add dry flour, some alum, then stir with a wooden stick in one direction until the flour turns greenish.(The stirring strength, speed, method, angle, fire control directly affect the texture of the chilled tofu)
3 Then scoop "batter" into bowls and let it cool to room temperature.
4 Prepare: Cut 'chilled tofu' into chunks, add vinegar, water,chili oil，cilantro dried bean curd, garlic, green onions etc.
peasmillet porridge
Introduction
The most famous delicacy in Shuozhou is the pea porridge. It is made from high-quality local peas and rich in protein, dietary fiber, and essential amino acids.Shuozhou, located in northern Shanxi province, due to natural conditions primarily grows crops like buckwheat and oats. Various noodle dishes made with buckwheat or oat flour are common in daily diets, embodying the local flavor of Shuozhou. Preparation
1 Put fresh peas in a pot and blanch until done.
2 Remove the blanched peas from the pot, put them into a blender along with peeled walnut kernels and an appropriate amount of water. Blend to a fine paste.
3 Strain through a sieve, removing pea residue.
4 Add enough water to the strained pea liquid, stir until smooth, then add glutinous rice flour, continuing to mix until there are no lumps.5 Start cooking and gently stir to prevent sticking. Cook until boiling for 3-5 minutes, then turn off heat. 6 Season with a little sugar or let it cool before adding honey, stirring well.
Shuozhou Oil Cake Introduction Also known as "Borscht," this oil cake became a popular export good in the Qing Dynasty.
Note: Gansu also has oil cakes with different preparation methods.Preparation First, mix glutinous rice flour with sugar (a little) and water, along with baking powder. Allow to ferment for at least one night. Then, using greased hands, wrap the filling like making yuanxiao (glutinous rice balls), then roll in sesame seeds.
Fry in oil using a ladle until golden yellow.
Nowadays, many varieties exist such as sugar-coated, honeyed, filled, with various flavors. They are delicious and nutritious, well-known locally.millet porridge Introduction
Millet porridge is a traditional specialty in the Yuyu area made from a 10:4:4 ratio of white flour, sugar (or brown sugar), and vegetable oil, with added baking soda or bicarbonate. After shaping into round cakes and baking.
It's sweet and tasty, often used as a gift during Mid-Autumn Festival in Yuyu.
millet porridgeIntroduction
Yuyu roasted chicken is a traditional delicacy from Shanxi province.
It has a reddish color, tender meat, and an extremely delicious taste. It can be stored for up to ten days without spoiling during summer.The Yuyu area is known for its high-quality chickens. Yuyu border chicken is one of the famous superior breeds in China. These chickens grow quickly with incredibly flavorful meat, making them excellent ingredients for cooking. Preparation Ingredients: 20 chickens, thyme 15 grams, star anise 7.5 grams, fennel 12.5 grams, salt and soy sauce to taste. Method:
1. Select right Yuyu border chickens as the main ingredient.
2. Slaughter, drain blood, clean after scalding, plucking feathers, open back for removing internal organs.3. Shape: Fold chicken feet inside body cavity, fold wings over back, head and neck on top of back.
4. Boil: Arrange chickens in pot, place spices in cheesecloth, add water (or old broth) to cover, season with soy sauce and salt, bring to a boil then simmer until tender.
5. Smoking: Use pine wood embers, or willow if unavailable. Smoke method can be large pot or any suitable method.
Place chicken in smoking pot, smoke for 20 minutes until done.
After smoking, brush with oil before serving.
millet porridgeCharacteristics: A red and tender meat that is extremely delicious. Can be stored for up to ten days during summer without spoiling.30 grams of Sichuan pepper,15 grams of cinnamon,
25 grams of fennel seeds,
appropriate amounts of salt and soy sauce.Production Steps: 1. Selecting: Choose Yug edge chickens as the main ingredient.2. Slaughter and Cleaning: Kill the chicken, drain blood thoroughly, soak in hot water to remove feathers, cut the crop and remove the esophagus. Then make an incision at the anus, remove the internal organs, esophagus, and trachea, rinse with clean water.
3. Shaping: Fold the chicken's claws into its abdomen, tuck wings on its back, and pin head and neck to its back.
4. Cooking in Broth: Arrange chickens according to size in a pot, put spices in a bag and place it in the pot with water (or broth) until they are covered, add soy sauce and salt, cook over high heat until boiling, remove foam, switch to low heat and simmer until tender.
5. Smoking: Use pine wood chips for smoking; if unavailable, use poplar or willow wood. Smoking can be done in a large pot or other methods.
Place the chicken in the smoking pot, smoke over half-burnt sawdust for 20 minutes.After smoking, apply a layer of oil before serving. Product Characteristics: Reddish color, tender meat, very delicious taste, easy to preserve and can be stored up to ten days without spoiling in summer.
Boil the chicken: Arrange the chicken pieces in a pot according to their size, place the seasonings in a bag and put it in the pot, add water (or old broth) until it covers the chicken, add soy sauce and salt, bring to a boil over high heat, remove any foam, reduce heat and simmer until cooked and tender before removing from the pot.
Smoke: For smoked chickens, use pine wood shavings. If unavailable, use poplar or willow wood shavings instead. The smoking method can be done in a large pot or other methods. Place the chicken in the smoke pot and smoke it with half-burnt sawdust for 20 minutes. After smoking, brush the chicken with a layer of cooking oil before serving.
Product features: The color is bright red, the meat is fine and tender, the taste is extremely delicious, and it is easy to preserve; generally can be stored for one to ten days in summer without spoiling.
