Shanxi cuisine
VicentaLakin
The Jinnan region of Shanxi is the primary production area of Shanxi wheat, so pasta has been dominant in the food life of the Jinnan population, and in the pasta it is dominated by “tips” or “bricks”. The Jinnan can be said to have eaten the buns to the point where, in the view of Jinnan, the rice is the rice. As Jinnan said, “No rice is not enough, no spicy is not enough. Shanxi Jinnan not only likes to eat, but also to make, and make, large and delicious taste. This eating culture is also reflected in other parts of the Shanxi region, where the Shanxi people offer their gifts as a gift for family visits during the holiday. And Jinnan has a lot of tricks in the singles. From the past, the past, the past, the present, the present, the present, the present, the present, also known as the present
VicentaLakin
My last name is Hong Kong, which is a relatively small name, but common in my hometown. A year ago, a man came to us looking for his ancestors. He said he grew up in Hebei and never had the same name around him since he was a kid. He asked Grandpa where he came from, and he said your little toenails split in half, which means you're a Hung Hole Man! Our ancestors moved here in a great migration, "to ask my ancestors where they came from, the flood cave tree." Grandpa says you have to go back when you grow up. And from that time he told himself that he would grow up and go to the mountains to find his fathers. When he grew up, he gradually forgot to do so until he retired, and when he was in his mid-50s, he travelled to Shanxi, finally fulfilling his childhood dream. He went to the flood hole in Shanxi and found the legendary tree, but found that there was no one with his name. Under the tree, he turned and looked. He learned from the mouth of the local elders that hundreds of kilometres from the flood hole there was a village named after the line! He went to that village and found that there was no one with the same family name, and he went around several times, and he learned that another village was where he was looking. He wanted to give up, but think about his childhood dream, and he decided to try. He found our village. He asked the village's elders, where's the expert? The old man asks, "Who are you looking for?" He knows he found it! He cried, his childhood wish finally came true, and his dreams were fulfilled by generations! His arrival has brought together the already scattered men of the past, who will continue to worship their common ancestors from the following year
VicentaLakin
The Jinnan people call roast meat meat, twirling, adding a little water, pouring warm water, collecting juice in the end in the fire, but it's a little milder than the fire, and a little less softer than the stew. I don't know if it's a child's home, but when we were young, we ate the meat that was bought, and then we put it in the cold. Every time we cooked, we made some meat, we cooked it, we cut it up, we cut it up, we got a little bit of it, and the meat didn't make life tired of it. There's plenty of meat. My favorite thing is to use hot air to make a good flesh gas or to wrap it in a bun. The breakfast that goes to school at an hour is often a bun of meat, and the mother's hand-made cages are soft, with some cold meat in them, and as the meat gets warmed up, the freeze on the meat becomes seep into the bun. There was always a fog on the window glass, and the house was warm, sweet and homey..
VicentaLakin
The northerners have many years to live, and New Year's dumplings eat dumplings in the mornings of the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first year, the first, the first year, the first, the first year, the first, the first, the first, and the first week, and the first 10 days, But eating so many dumplings still doesn't stop our love of dumplings. Jinnan loves carrot dumplings, fat and thin lambs are added to carrots made of thin tarts, fragrances, and every year your sister-in-law's brother-in-law calls so that he can come back with some lamb。
VicentaLakin
It is said that “one side nurtures one side of the family”, and that the diet culture in one place is always highly geographical and inextricably linked to the local context. As a result of specific historical and geographical conditions, Sansi is located in the middle of the Yellow River, one of the world's oldest agricultural origins. Nature's uniqueness has made the land the world's most diverse in terms of the variety of groceries, with many products and specialty associated with “eating”, laying the foundations of an objective reality for Shanxi to become a home for food. No culture can be formed without the birth of popular wisdom, as is the pasta culture of Shanxi. In this barren land, the hard-working and simple people of Shanxi, using all kinds of groceries given by nature, and using their intelligence and intelligence to produce a wide variety of foods on the western side of the mountain, have made the culture of the pasta of Shanxi a variety of structural forms and features, of which the most common of the people of Shanxi is the “meat together”. Today's "grave" is a typical Shanxi meal with a meal, a regular meal for three meals a day. The cereals are of various types, including white-faced grains, sorghums, corn-faced grains, corn-faced grains, etc. In the case of vegetables, each of them has a unique flavor. Let's see how the celery valley works today
VicentaLakin
Jinnan's family has a few warm pans. The hot pot is small, the hot pot is small, the boiler is small and the bottom is small. A pipe in the pan with a cylindrical pipe, which runs straight through the pot, opens a semi-rounded mouth out of the pot for ash and ventilation. There are teeth in the pot and there are charcoal fires on it. The coal fires will increase as a result of ventilation inside the pot. In the warm pan, the sea-belt is long and sweet and sweet, while the red coal fire is rich and blessed, as well as the red fire. As a result, the hot pot is the highest ceremonial gift for the guests of Jinnan. Most hot pots are used during spring festivals, and in the years to come, grandpas will seriously fill the hot pots with all kinds of food, and grandmas will carefully insert charcoal, and we will leave the fire to our children. Find out the fan that's already in the cabinet, take a look at the fan. When I was a kid, I had a big fight with my cousin over the fan, and I shook hands on the table because of each other's favorite dish. In addition to the enjoyment of the taste, the hot pots carry memories of Jinnan's taste buds. Our family name is less common, and 10 years ago in the village a man came to the village to say he was looking for the clan. Turning out to have grown up in the country, he had only his family name since he was a child and wondered where he came from. He's been looking all over for us. The clan invited him to dinner, he ate a warm pot on the table, and he called it as if he had ever known, but he never had a warm pot, perhaps it was written in the blood of his ancestors。
