Shanxi native products
Fenzhou Walnut Shanxi Fen Liquor Lingqiu Naked Wheat Noodles Yuncheng Pool Salt Garlic Yellow River Carp
Shanxi Vinegar Bamboo Leaf Green Wine Jishan Banzao Woodcut New Year Picture Acorus calamus Wine Yutangchun Wine
Qinzhou HuangXiaomi Datong Hotpot Beiqi Yellow Rice Wine Jinci Rice Pingyao Beef Wenxi Cooking Cake
Taigu Hupingzao Hengshan Liquor Liuweizhai Sauced Meat Shanxi Smoked Vinegar Yuncheng Xiangzao. Taste donkey meat
Fenzhou Walnut
Shanxi Fenzhou Walnut has a long history. Its nucleolus tastes sweet, rich in fat and protein. Whether eaten raw or made into cakes and sweets, it is fragrant and delicious. It is also a food for improving intelligence and strengthening brain, which can invigorate qi and blood, moisten dryness and eliminate phlegm, treat lung and moisten intestines, and has a sweet taste, and has a certain curative effect on "warming kidney and lung, relieving asthma and eliminating phlegm".
Shanxi Fen Liquor
Fenyang County, Shanxi Province, Fenyang County, Xinghua Village Distillery.
According to legend, Xinghua Village began to make wine in the 5th century, with a history of more than 1,4 years. Fenjiu wrote in the Qingming Festival written by Du Mu, a well-known poet in the Tang Dynasty: "There are many rains during the Qingming Festival, and pedestrians on the road want to break their souls; Ask the local people where to buy wine and worry? The shepherd boy pointed to Xinghua Village. "
Fenjiu is a typical representative of Fen-flavor liquor in China, which has the characteristics of pure fragrance, mellow softness, sweetness and cleanliness. Fenjiu is a 6-degree alcohol, but it has no strong irritation.
Lingqiu naked oats noodles
Lingqiu in Shanxi has a cold climate and a short frost-free period, which is suitable for planting naked oats. Naked oats are washed, dried, fried and ground into flour, which is called "Youmian".
You can eat oat noodles in a variety of ways, such as pushing the nest (that is, rubbing it), rolling it, scraping the residue, rubbing the fish, pressing it, and so on. Youmian is cold, and you must go through "three cooking" before you can eat. That is, first fry the naked oats and grind them into flour; Then pour the oat noodle with boiling water, make it into various patterns and steam it (about 15 minutes) after reconciliation. When eating, it can be divided into hot and cold dishes: the cold dishes are roasted eggplant, shredded cucumber, shredded radish with water, and then served with salt soup chili pepper oil. The dishes are mixed with oat flour, which is fragrant and delicious; The hot dish is mutton with minced meat, with some mushrooms. After opening the cage, you will dip the oat noodle in mutton and mushroom soup, which is even more fragrant and beautiful.
Yuncheng pond salt
is produced in Yuncheng, Shanxi. Sodium sulfate, sodium chloride and magnesium sulfate are the main resources in the salt lake, with a total reserve of more than 83.7 million tons. Bromine, calcium, iodine, potassium, boron, lithium, plane, strontium, gallium, rubidium and other rare elements are also abundant. There is also a kind of mirabilite produced with salt, namely white sodium magnesium alum, whose main component is double salt of sodium sulfate and magnesium sulfate, with a thickness of 2-4 meters and a storage capacity of more than 16 million tons. This is a unique and precious resource formed after thousands of years of salt production by predecessors.
Garlic
is produced in Lingqiu, Shanxi. "The History of the Later Han Dynasty" says: One day, the famous doctor Hua Tuo met a patient lying in a car. This person had a strange disease, and his throat and eyes seemed to choke, so he couldn't eat. After seeing the doctor, Hua Tuo said to the patient, Go to the restaurant and buy two liters of garlic and vinegar for the patient to eat. Not long after Hua Tuo left, the patient spat out a snake. The patient took a snake and asked Hua Tuo to thank him. Only when he saw dozens of snakes hanging on the wall of Hua Tuo's house did he know that Hua Tuo's medical skill was brilliant. Although this is magical, regardless of it, the summary of medical practice in the motherland affirms that garlic is "to eliminate wind evil and kill virus." Therefore, the bactericidal effect of garlic is absolutely true. Garlic has the functions of disinfection, sterilization, fishy smell removal and greasy taste removal, which makes dishes more delicious. Add this product to cold dishes and cold pasta in summer, and it can relieve summer heat, increase appetite and promote human health. It has the functions of preventing cancer, resisting cancer, delaying aging and keeping fit.
Yellow River carp
is mainly produced in the Yellow River in Hejin, Yongji, Ruicheng and Yuanqu counties. The Yellow River carp has a long history. It was famous as early as the Spring and Autumn Period, and there was a record in the history books that "the ruler carp of the Yellow River was originally in Yujinju". It is also recorded in the ancient medical forest that "Luo carp is the most expensive, followed by Jianghan, and it is worth a hundred times", and it was once a tribute to the court in history. Yellow River carp is famous all over the country for its tender meat and rich nutrition, and has been listed as the first of the four famous fish in China. Yellow River carp contains more calcium and phosphorus nutrients, less thorns and more meat, which is delicious. It has the functions of harmonizing spleen, nourishing lung, calming liver and enriching blood. Eating carp often has certain curative effect on diseases such as liver, eyes, kidney and spleen, and it is also a high-grade health food for pregnant women, with high economic value.
Shanxi balsamic vinegar
When it comes to Shanxi, the most unforgettable thing is vinegar. Shanxi vinegar has a long history, which is mainly divided into smoked vinegar and aged vinegar. Taiyuan Yiyuanqing and Qingxu aged vinegar are the most famous, respectively. Shanxi vinegar has a unique fragrance and a long aftertaste, which is definitely the best vinegar in China.
Zhuyeqing Liquor
Shanxi Zhuyeqing Liquor is a high-quality Fenjiu-based liquor, which is made by soaking more than ten kinds of precious medicinal materials, such as costustoot, rosewood, clove, groundsel, angelica and Amomum villosum, and bamboo leaves. Has the effects of nourishing blood, soothing qi, regulating stomach, invigorating spleen, and promoting digestion. After liberation, it was rated as a national famous wine and won a gold medal.
jishan banzao
jishan banzao is the first of the top ten famous dates in Shanxi, and it is mainly produced in three towns of jishan county: chengguan, Huayu and xiaqu.
Ziziphus jujuba has a thin skin, thick flesh, small pit and sweet flesh, which is oblate, slightly wider at the top and narrower at the bottom, so it is named Ziziphus jujuba. When it is ripe, it is dark red, and its flesh is white and green. After drying, the good jujube has no wrinkle, plump and elastic skin, and its flesh is reddish. Even if it is squashed, it can still be recovered, and it can be pulled out with 3-6 cm golden bright silk. The sugar content is 31.33%, the acid content is .1%, and every 1 grams of fruit contains C499 mg of vitamin C, as well as various trace elements such as potassium, sodium, calcium, manganese, zinc and iron. It is a high-grade tonic with high medicinal value. In 1982, he won the highest prize in the first agricultural exhibition.
woodblock New Year pictures
are produced in southern Shanxi. As far back as the Song and Jin Dynasties, the technologies of papermaking, engraving and printing in Linfen, southern Shanxi Province were quite developed, so woodblock New Year pictures came into being. A woodcut New Year picture "Simitu" carved by Ji Jia in Pingyang City in Song and Jin Dynasties was found in an ancient pagoda near Heishui City, Gansu Province. This painting is the earliest woodcut New Year picture in China. The figures in the painting are four famous ancient beauties, namely, Wang Zhaojun, Zhao Feiyan, Banji and Lvzhu. The beauties in the painting are light and graceful, with beautiful shapes and vivid images. It can be seen that the woodcut printing technology in Jinnan has reached a very high level, and the New Year pictures are far-reaching. First, a painter draws a good draft, then engraves it on a board, and then prints it on paper for coloring or overprinting.
features: the whole production process includes painting technology, engraving technology and printing technology. Brand paintings are very colorful, including fairy tales, folklore, historical figures, drama scenes, human customs, flowers, birds and animals, and so on.
Acorus calamus wine
is produced in Yuanqu, Shanxi. Acorus calamus wine was famous in the altar of wine in the Han Dynasty, which was loved by emperors and generals in previous dynasties, and was listed as the fragrant mash of imperial meals in previous dynasties. According to the Book of the Later Han Dynasty, "Meng Tuo, whose word is Boliang, gave a welcome to calamus wine, that is, he worshipped Liangzhou secretariat." In the book "Compete for Classes", there is also a saying that "the wine is fragrant with calamus, and one price is worth five officials". In the History of the Ming Palace, there is a record that "the officials in the palace drank cinnabar, realgar and calamus wine in the fifth year". In the Qing Dynasty, every year on the Lunar New Year's Duanyang Festival, "the monarch and his ministers drank calamus wine". It can be seen that calamus wine has a brewing history of more than 2, years. After tasting this wine, Mr. Aisingiorro Puban improvised and wrote a poem "Ode to Acorus calamus Wine" with seven laws: the famous wine was traced back to Zhaoyan Han, and the imperial cuisine was once heard in previous dynasties. The nectar and jade liquid celebrate the extension of age, and the anecdote is even seen in the classics.
Allusions: The royal families of past dynasties regarded it as rare nectar and nourishing jade liquid. In the Ming Dynasty, on the "Duanyang Festival", the emperor not only drank it himself, but also gave it to the palace officials to taste together, and put on the "Five Poisons and Aibuzi python clothes" and held a grand drinking ceremony.
Acorus calamus wine is a kind of mixed wine, which is orange yellow and slightly green, clear and transparent, fragrant, thick and harmonious in medicine and fragrance, without losing the natural characteristics of Chinese herbal medicine. It is sweet but not greasy, slightly medicinal, which makes people tired, brewed and refreshing, spicy and not choking, and refreshing after drinking. The alcohol content is 45 degrees and the sugar content is 12 degrees. The reason why Acorus calamus wine is precious is that it uses the local specialty Acorus calamus, a precious Chinese herbal medicine. Acorus calamus grows at the top of Lishan Mountain, which is 1994 meters above sea level, and is known as "it is difficult for those who have no ambition to find it". The collection is limited to about ten days before and after the "Xiaoman" in the lunar calendar. The premature calamus pulp is insufficient and the quality is poor; Too late, Acorus calamus seedlings wither and are hard to find. The water for brewing calamus wine is Shunwang Spring at the foot of Lishan Mountain. It is said that this spring was dug by King Shun himself. Shunwang spring water is mineral water. Drinking it often can cure various diseases and prolong life.
efficacy: this wine has the functions of refreshing, resolving phlegm, clearing the head and improving eyesight, and strengthening the body and bones. Regular drinking can nourish the brain, improve intelligence and prolong life. The book Taiping Shenghuifang, written by Wang Huai Yin, a medical scientist in the Song Dynasty, contains: "Acorus calamus wine, the main wind is twelve, the blood vessels are opened, and the bones are cured of chlorosis, but the doctors can't cure them." Li Shizhen, a great doctor in Ming Dynasty, also recorded in Compendium of Materia Medica: "Acorus calamus wine can cure thirty-six wind and twelve arthralgia, dredge blood vessels, cure bone flaccidity, and keep your eyes and ears smart for a long time ...". It shows that calamus wine has the effect of anti-aging and strengthening the body.
The fine selection of materials and the fine brewing process of Acorus calamus wine are extraordinary. A skilled worker can only select three to five catties of nine calamus a day; Peas for brewing must be screened out from peas with different sizes. Sorghum, each grain must be broken into six, eight or ten petals; Fermentation is carried out in a vat buried deep in soil; The wine is produced before the cock crows every morning, and the brewed wine is sealed and stored underground, and it can be drunk only after several years.
Yutang Chunjiu
is produced in Hongdong, Shanxi. In the Song Dynasty, Yulu Spring Wine brewed with Huoshan spring water was well-known in Yanjing for its sweet, refreshing and elegant style. During the Hongwu period of the Ming Dynasty, people moved under the pagoda tree in Hongdong, and the people all bid farewell to their relatives with Yulu Spring Wine. During the Zhengde period of the Ming Dynasty, it is said that Su San and Wang Jinglong, in order to thank the kindness of respecting justice, instructed folk winemakers to process Yutangchun wine on the basis of Yuluchun, which has been circulated among the people for 6 years.
Yutangchun wine is characterized by its fragrance, sweetness, freshness, pleasant aftertaste and long aftertaste. There is a unique style of drinking properly to get rid of diseases and strengthen the body, and drinking too much is not on the head.
qinzhou yellow millet
is a kind of millet produced in qinxian county, Shanxi province. The rice is of excellent quality, unique, sweet and fragrant, very delicious, and is known as the "king of millet" because of its high nutritional value. It is one of the four famous rice in China.
Datong Hot Pot
is produced in Datong City, Shanxi Province. Datong Copper Hot Pot can not only be used for heating, but also as a tableware. Datong Copper Hot Pot is a unique handicraft with many shapes. It consists of six parts: chassis, fire seat, pot body, pot cover, fire tube and small cover.
Beiqi yellow rice wine
is produced in Daixian County, Shanxi Province. Beiqi yellow rice wine has a history of more than a thousand years. Zhao Bingwen, a famous official in the Jin Dynasty, described Daizhou yellow rice wine with the poem "Jin Bo intoxicated Yanmen State, and there was June and autumn in the world" in his book on Daizhou. At that time, the wine was only primary yellow rice wine, which was produced on a small scale and belonged to family brewing.
Daixian yellow rice wine adopts the typical production technology in the north, and the local rich Astragalus herbs are hot dipped, blended and aged to become Beiqi yellow rice wine. Its characteristics are golden yellow, clear and transparent, sweet and palatable, and delicious. It has the effects of invigorating the middle energizer, invigorating qi, promoting blood circulation, refreshing against cold, relaxing muscles and tendons, and calming the liver and relieving qi. It is also commonly used as a medicine guide in medicine and a good cooking material, and can prolong life if drunk frequently.
Jinci rice
Jinci rice is produced in Jinci area, a scenic spot in Taiyuan City, Shanxi Province. Jinci rice is large and full, with a slightly brown and transparent color. Even if it is steamed several times, it is still clear and not adhered to each other, and it tastes oily and delicious. The reason why Jinci rice is famous is that the local soil is good and contains alkali, mainly because there are three clear springs pouring out from the bottom of Jinci, which are called Jinshui; In addition to natural conditions, scientific management is also implemented.
Pingyao beef
is produced in Pingyao, Shanxi. In villages such as Nanzheng and Ninggu in Pingyao County and Haojiabao in Jiexiu County, Haojiabao is of good quality and the highest yield. Because Haojiabao is adjacent to Pingyao, most of the beef produced has been distributed from Nanzheng and Ninggu in history, so it is collectively called "Pingyao Beef". It is said that Pingyao beef was famous in the world in the middle of Ming Dynasty, and it has a history of production and marketing for more than 3 years. In the Qing Dynasty and the Republic of China, many dignitaries regarded it as a necessary dish for banquets. In the 193s, Pingyao beef was sold to other provinces and cities such as Beijing, Tianjin and Xi 'an. At that time, every autumn and winter, merchants from all over the world flocked to Pingyao to collect and traffic beef, and Pingyao beef was miserable in the north. Pingyao beef is ruddy in appearance, fresh and tender in meat, fat but not greasy, thin but not firewood.
once the high-quality beef cattle or the old and residual cattle are slaughtered, they will be immediately deboned, and then the whole Niu Yi will be split in half, and divided into sixteen pieces according to nine parts, such as head, neck, desilting, front fat, rib, moving head, fat circumference, Erdaodun and Dunzi meat. Two cured meats. Air-dry the cut beef for two or three hours, sprinkle it with local nitrate, and put it into the jar. Seal the jar with tripe for storage. The pickling time depends on the seasons: half a month in summer, one month in spring and autumn, and two or three months in winter. Three cook the meat. Pickled beef, after being fished out, is washed with cold water, and layered into a special barrel-shaped cauldron, generally 8 Jin per pot, and boiled with well water containing alkali and nitrate. It is required that "the water depth should overflow the meat, and the soup boiling pot will bubble." And that pot cov is not covered when cook, so as to facilitate the evaporation of peculiar smell and moisture in the meat, and when the meat is cooked to be 8% ripe, the fire is pressed, so that the meat is naturally stewed. When it is fully cooked, put it out of the pot and put it on the shelf. Finally, cover it with bitter cloth and put it on the market for sale.
Long-term food helps stomach and spleen, which is suitable for all ages. It is a good product for traveling and giving gifts to relatives and friends.
Wenxi boiled cake
is one of the eight famous traditional points in Shanxi. It has a long history and exquisite craftsmanship. It has been presented to the palace as a tribute in past dynasties, which can be called the unique production of Chinese cakes. Its production method combines traditional technology and modern pastry processing technology, and selects high-quality raw materials such as flour, honey, sesame, sesame oil and sugar.
ingredients: rich in protein, plant fat, sugar and mineral elements such as calcium, phosphorus and iron, it is a high-grade nutritious food with nourishing and body-building functions.
Taigu Huping Jujube
Limeizhuang in Taigu County is the main producing area, and Yuci, Pingyao, Jiaocheng and Qingxu are also cultivated. Huping jujube is said to have been cultivated in the Spring and Autumn Period and the Warring States Period, and its fruit is large, so it is named after the shape of a "pot". Thin skin, thick and crisp meat, moderate sweetness and sourness.
Fresh jujube contains 37.8% refractive sugar, 3.35% total sugar, .57% acid, and the ratio of sugar to acid is 52.92: 1. Every 1 grams of fresh jujube contains vitamin C 493.2 mg. Dried jujube contains 71.38% sugar, 3.15% acid and the ratio of sugar to acid is 22.66: 1. Every 1 grams of dried jujube contains vitamin C 3.13 mg.
Jujube is sweet and delicious, rich in nutrition, and of high health care and medical value. There is a folk saying that "eating three jujubes a day will not make you old all your life". Long-term consumption will play an important role in improving human health. Its leaves, branches, nuclei, bark and roots can all be used as medicine, which is mainly used to treat the evil spirits in the heart, and has the functions of benefiting qi, enriching blood, nourishing the stomach and calming the nerves. If you suffer from all physical weakness, you will be fit and prolong your life after taking it for a long time.
Liuweizhai sauce meat
is produced in Taiyuan, Shanxi. The most famous product of Liuweizhai is the sauce elbow, which was a tribute during the reign of Emperor Qianlong in Qing Dynasty. The Empress Dowager Cixi gave the sauce to her because she often ate the sauce elbow.