Shanxi cuisine
From Wikipedia, the free encyclopedia
| Shanxi cuisine | |||||||
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| Chinese | 山西菜 | ||||||
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| Jin cuisine | |||||||
| Traditional Chinese | 晉菜 | ||||||
| Simplified Chinese | 晋菜 | ||||||
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Shanxi cuisine, or Jin cuisine, is derived from the native cooking styles of Shanxi Province in China. Local dishes include noodles, fried flatbread (da bing), and vinegar. Sour tastes are typical.
Shanxi cuisine is not well known outside the region, partially due to its lower population compared to other provinces.
Pork, chicken and lamb are among the most common meats—goat, and sheep offal are also often used. For example, lamb soup is usually cooked with livers, stomach and other offal. Lamb is used in Shanxi in ways that combines the cuisines of Northern Chinese minorities and Han Chinese. For example, using ground lamb and carrots as a dumpling filling, is something that is not found in any other Chinese cooking styles. Ground pork with chopped dill is another popular dumpling filling.
The main staples reflect the crops commonly grown in Shanxi: millet, sorghum, and wheat. Pork, mushrooms, potatoes and turnips are frequently used.
Shanxi cuisine comprises three styles:
- Northern Shanxi style: Represented by dishes from Datong and Mount Wutai, with emphasis on colour and oil. More oil and seasoning are important.
- Southern Shanxi style: Represented by dishes from Linfen and the Grand Canal regions, specialising in seafood, despite the fact that Shanxi is a landlocked province, the taste is light.
- Central Shanxi style: Represented by dishes from Taiyuan, which presents a mainstream cooking style compared to both the northern and southern regions of the province. It is the combination of southern and northern flavors, with fine selection of ingredients and a salty taste. Before the 1970s, as local cuisine and professional cooking had not been influenced by Cantonese and Sichuan styles, Taiyuan cuisine contained a number of noodle dishes, Chinese Muslim dishes, local hot pot dishes, and meat dishes using fresh water seafood and lamb. The region is especially famous for its knife-shaven noodles (dao xiao mian).
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