Shanxi balsamic vinegar, Zhuyeqing wine, Jishan banzao woodblock New Year pictures, Acorus calamus wine, Yutangchun wine.
Huang Datong hotpot Beiqi rice wine Jinci rice Pingyao beef Wenxi and so on.
Taigu Hupingzao Hengshan Chinese Liquor Liuweizhai Sauced Meat Shanxi Vinegar Yuncheng Xiangzao Shangdang Vera Donkey Meat
fenzhou walnut
Walnut in Fenzhou, Shanxi has a long history. Its nuts are sweet and rich in fat and protein. Whether eaten raw or made into cakes and sweets, they are fragrant and delicious. It is also a food for improving intelligence and strengthening brain, which can nourish qi and blood, moisten dryness and eliminate phlegm, treat lung and moisten intestines, and is sweet in taste, and has a certain curative effect on "warming kidney and moistening lung, relieving asthma and eliminating phlegm".
Shanxi Fenjiu
Fenyang Fenyang, Fenyang County, Shanxi Province, is produced in Xinghua Village Winery.
According to legend, Xinghua Village began to make wine in the fifth century, and it has a history of 1400 years. Fenjiu wrote in the Qingming Festival written by Du Mu, a famous poet in the Tang Dynasty: "There are many rains during the Qingming Festival, and pedestrians on the road want to break their souls; Ask local people where to buy wine? 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, soft, sweet and clean. Fenjiu is 60% alcohol, but it is not strongly irritating.
Lingqiu oat noodle
Lingqiu, 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 "oat flour".
There are many ways to eat oat noodles, such as pushing nests (that is, rubbing nests), rolling rolls, pushing dregs, rubbing fish, pressing and branding. The oil noodles are cold and must be cooked three times before eating. That is, the naked oats are fried and ground into flour; Then pour boiling water into the oat noodle, make various patterns, blend and steam (about 15 minutes). When eating, it is divided into hot dishes and cold dishes: the cold dishes are roasted eggplant, shredded cucumber and shredded radish with water, and then served with salt soup, pepper and pepper oil. The dish is mixed with oatmeal, which is delicious and fragrant. The hot dish is minced mutton with some mushrooms. After opening the cage, dip the oat noodle in mutton and mushroom soup, which is even more fragrant and beautiful.
Yuncheng pond salt
Produced in Yuncheng, Shanxi. Sodium sulfate, sodium chloride and magnesium sulfate are the main resources in salt lakes, with total reserves exceeding 83.7 million tons. Rare elements such as bromine, calcium, iodine, potassium, boron, lithium, plane, strontium, gallium and rubidium are also rich. There is also a kind of mirabilite produced by salt, called white sodium magnesium alum, which is mainly composed of sodium sulfate and magnesium sulfate double salt, with a thickness of 2-4 meters and a storage capacity of16 million tons. This is a unique and precious resource formed after thousands of years of salt production by predecessors.
garlic
Produced in Lingqiu, Shanxi. The Book of Later Han Dynasty said: One day, the famous doctor Hua Tuo met a patient lying in the car. This man has a strange disease. His throat and eyes seem to be choked and he can't eat anything. Hua tuo said to the patient after seeing the disease, you go to the restaurant to buy two liters of garlic vinegar for the patient. Shortly 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 amazing, regardless of it, the summary of Chinese medical practice affirms that garlic is "dispelling pathogenic factors and killing viruses." So the bactericidal effect of garlic is absolutely true. Garlic has the functions of disinfection, sterilization, deodorization and greasy removal, which makes dishes more delicious. Adding this product to cold dishes and cold noodles in summer can relieve summer heat, stimulate appetite and promote human health. Has the functions of preventing cancer, resisting cancer, delaying aging and strengthening body.
Yellow river carp
Mainly produced in the Yellow River Basin of Hejin, Yongji, Ruicheng and Yuanqu counties. Yellow River carp has a long history. As early as the Spring and Autumn Period, it was very famous, and there was a record in the history books that "the Yellow River carp originally lived in Yujin". "Ancient Medical Forest" also records that "Luo carp is the most expensive, followed by Jianghan, with a value of 100 times", which was once a tribute of 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, and tastes delicious. It has the functions of harmonizing spleen, nourishing lung, calming liver and enriching blood. Eating carp often has a certain curative effect on diseases such as liver, eyes, kidney and spleen, and 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. Fermented vinegar has a long history, mainly divided into smoked vinegar and aged vinegar. Taiyuan yiyuanqing and qingxu mature vinegar are the most famous, respectively. Shanxi vinegar has a unique fragrance and a long aftertaste. It is definitely the best vinegar in China.
Zhuyeqing liquor
Shanxi Zhuyeqing Liquor is based on high-quality Fenjiu, which is made by soaking more than ten kinds of precious medicinal materials such as Radix Aucklandiae, Lignum Dalbergiae Odoriferae, Flos Caryophylli, Radix Angelicae Sinensis, Fructus Amomi and bamboo leaves. Has the effects of nourishing blood, regulating qi, regulating stomach, invigorating spleen, and promoting digestion. After liberation, it was rated as a national famous wine and won the gold medal.
wild jujube
Jishan Banzao is the first of the top ten famous dates in Shanxi, mainly produced in Chengguan Town, Huayu Town and Quxia Town of Jishan County.
Jujube has thin skin and thick flesh, small core, sweet flesh, oblate shape, slightly wider at the top and narrower at the bottom, hence the name jujube. When cooked, it is dark red, and the pulp is white and green. The dried jujube has no wrinkles, plump and elastic skin and reddish flesh. Even if it is squashed, it can still be restored, and 30-60 cm golden bright silk can be pulled out. The sugar content is 3 1.33%, and the acid content is 0. 1%. Every100g of fruit contains C499 mg of vitamin C and various trace elements such as potassium, sodium, calcium, manganese, zinc and iron. It is an advanced tonic with high medicinal value. 1982 won the highest prize in the first agricultural exhibition.
Woodblock New Year pictures
Produced in the southwest of the mountain. As early as the Song and Jin Dynasties, papermaking, engraving and printing in Linfen, southern Shanxi Province were quite developed, so woodblock New Year pictures came into being. In an ancient pagoda near Heishui City, Gansu Province, a woodcut New Year picture "Simitu" carved by Jijia in Pingyang City during the Song and Jin Dynasties was found. This painting is the earliest woodcut New Year picture in China. The characters in the painting are four ancient beauties, namely, Wang Zhaojun, Zhao, Ban Ji and Lvzhu. The beauty in the painting is light and elegant, with beautiful shape and vivid image. It can be seen that the woodcut printing technology in southern Shanxi has reached a very high level, and the New Year pictures have far-reaching influence. First, the painter draws a draft, then engraves it on the board, and then prints it on paper for coloring or overprinting.
Features: The whole production process includes painting technology, carving technology and printing technology. Brand paintings are very colorful, including fairy tales, folklore, historical figures, drama scenes, humanistic customs, flowers, birds and animals and so on.
Acorus calamus wine
Produced in Yuanqu, Shanxi. Acorus calamus wine is famous in the jars of Han Dynasty, and it is deeply loved by emperors and generals in past dynasties. It is listed as the fragrant mash of emperors' meals in past dynasties. According to the Book of the Later Han Dynasty, "Meng Tuo, whose name is Liang Bo, was given to welcome calamus wine, that is, to worship Liangzhou secretariat." There is also a saying in the book "Fighting for Classes" that "the wine is accompanied by calamus, and the price is worth the five senses". In the History of the Forbidden City in Ming Dynasty, it is recorded that officials in the palace drank cinnabar, realgar and calamus wine for five years. Every year in the Qing Dynasty, on the Lunar New Year's Day, "the monarch and his ministers drank calamus wine". It can be seen that Acorus calamus wine has a brewing history of more than 2000 years. After tasting this wine, Mr. Aisinggiorro Puban improvised a poem "Ode to Acorus calamus Wine". Seven methods: the famous wine goes back to Han Dynasty, and the imperial cuisine was once heard in the past dynasties. The nectar and jade celebrate the longevity, and anecdotes are even found in ancient books.
Allusion: The royal families of past dynasties regarded it as exotic nectar and nourishing jade liquid. On the "Duanyang Festival" in the Ming Dynasty, the emperor not only drank it himself, but also gave it to the palace officials to taste it together, and put on the "Five Poisons and Ambush Python Clothing" to hold a grand drinking ceremony.
Acorus calamus wine is a kind of mixed wine, which is orange-yellow, slightly green, clear and transparent, rich in aroma, harmonious in medicinal aroma, without losing the natural characteristics of Chinese herbal medicine. The entrance is sweet, sweet but not greasy, slightly medicinal, making people tired, refreshing, spicy but not choking, and refreshing after drinking. Alcohol content is 45 degrees, sugar 12 degrees. Acorus calamus wine is precious because it uses the local specialty Acorus calamus, a precious Chinese herbal medicine. Acorus calamus grows at the top of Lishan Mountain at an altitude of 1994 meters, and is known as "those who have no will are hard to find". The collection is limited to about ten days before and after the lunar calendar "Xiaoman". The premature Acorus calamus pulp is insufficient and the quality is poor; It's too late, and the seedlings of Acorus calamus are withered, so it's hard to find them. The water for brewing calamus wine is Wang Shunquan at the foot of Lishan Mountain. It is said that this spring was dug by Shun Wang himself. Wang Shun mineral water is mineral water. Regular drinking can treat various diseases and prolong life.
Efficacy: This wine has the functions of refreshing, resolving phlegm, clearing brain, improving eyesight and strengthening body and bones. Regular drinking can strengthen the brain, improve intelligence and prolong life. The book Taiping Sheng Huifang, written by Wang Huaiyin, a medical scientist in the Song Dynasty, contains: "Acorus calamus wine governs the twelve winds, dredge the blood vessels, and cure verticillium wilt, but doctors can't cure it." 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 eyes and ears alert for a long time ...". It shows that Acorus calamus wine has the effects of anti-aging and strengthening the body.
The selection of materials and the brewing technology of calamus wine are extraordinary. A skilled worker can only pick three to five catties of nine calamus a day; Peas for brewing must be screened from peas of different sizes. Sorghum, each grain must be broken into six, eight or ten petals; Fermentation is carried out in vats buried deep in the soil; Every morning, before the cock crows, the wine is produced, and the brewed wine is sealed and stored underground, and it can only be drunk after several years.
Yutangchun JIU
Produced in Hongdong, Shanxi. In the Song Dynasty, Yuluchun wine brewed with Huoshan spring water was famous in Yanjing for its sweet, refreshing and elegant style. During the Hongwu period of the Ming Dynasty, people moved to the locust tree in Hongdong, and people used Yuluchun wine to bid farewell to their relatives. During Zhengde period in Ming Dynasty, it is said that Su San and Wang Jinglong instructed folk winemakers to process Yuluchun wine on the basis of Yuluchun, which has been circulated among the people for 600 years, in order to thank them for their kindness.
Yutangchun wine is characterized by fragrance, sweetness, freshness, pleasant aftertaste and long aftertaste. Proper drinking to get rid of illness and strengthen the body has a unique style. If you drink too much, you won't go to your head.
Qinzhou yellow millet
A kind of millet produced in Qin County (formerly known as Qinzhou) of Shanxi Province. This kind of rice is of good quality, unique, sweet and delicious, and is called "the king of millet" because of its high nutritional value. It is one of the four famous rice varieties in China.
Datong hotpot
Datong copper chafing dish produced in Datong City, Shanxi Province can be used not only for heating, but also as tableware. Datong copper hotpot is a unique handicraft with many shapes. It consists of six parts: chassis, fire seat, pot body, pot cover, fire tube and pot cover.
Beiqi yellow rice wine
Produced in Daixian County, Shanxi Province. Beiqi yellow rice wine has a history of more than 1000 years. Zhao Bingwen, a famous minister in Jin Dynasty, described Daizhou yellow rice wine with the poem "Jin Bo is drunk in Yanmen country, and there are six autumns in the world" in On Daizhou. At that time, the wine was only first-class 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 rich local astragalus herbs are blended with hot dip and aged into Beiqi yellow rice wine. Its characteristics are golden yellow, clear and transparent, sweet and palatable, and delicious. It has the effects of invigorating middle energizer, invigorating qi, promoting blood circulation, dispelling cold, relaxing muscles and tendons, calming the liver and relieving qi. In medicine, it is also often used as a drug introduction, which is 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 big and full, slightly brown and transparent in color. Even if steamed several times, it is still clear and non-sticky, and tastes delicious. Jinci rice is famous because 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
Produced in Pingyao, Shanxi. In villages such as Nanzheng, Gu Ning in Pingyao County and Haojiabao in Jiexiu County, Haojiabao has good quality and the highest output. Because Haojiabao is adjacent to Pingyao, most of the beef produced in history is distributed by Nanzheng and Gu Ning, so it is collectively called "Pingyao Beef". It is said that Pingyao beef was famous in the middle of Ming Dynasty, and its production and marketing history has been more than 300 years. During the Qing Dynasty and the Republic of China, many dignitaries used it as a necessary dish for banquets. In 1930s, Pingyao beef was sold to Beijing, Tianjin and Xi provinces and cities. 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.
First, select high-quality beef cattle or old and disabled cattle, immediately remove the bones, and then divide the whole Niu Yi into two parts, and divide them into sixteen pieces according to nine parts, such as head, neck, dredging, front fat, ribs, moving head, fat circumference, second pier and chopping meat. Two servings of bacon Air-dry the cut beef for two or three hours, sprinkle with local nitrate and put it in a jar. Seal the jar with tripe for storage. The curing time depends on the season: half a month in summer, one month in spring and autumn, and two or three months in winter. Three people, cook the meat. Pickled beef, after fished out, washed with cold water, layered into a special barrel-shaped cauldron, generally 800 kg per pot, boiled with well water containing alkali and nitrate. It is required that "the water depth should overflow the meat and the soup pot should bubble." When cooking, the pot cover is not covered, which is beneficial to the evaporation of odor and moisture in the meat. When the meat is cooked to 80%, press the fire to make the meat stew naturally. When it is completely cooked, take it out of the pot and put it on the shelf. Finally, cover it with bitter cloth and sell it in the market.
Long-term consumption of nourishing the stomach and strengthening the spleen is suitable for all ages and is a good gift for friends and relatives.
Zhu Bing Wenxi
It is one of the eight traditional scenic spots in Shanxi, with a long history and exquisite craftsmanship. All previous dynasties paid tribute to the Palace as a tribute, which is a unique production of China 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, vegetable fat, sugar and mineral elements such as calcium, phosphorus and iron, it is a high-grade nutritious food with nourishing and fitness functions.
Taigu Hu Ping jujube
Limeizhuang in Taigu County is the main producing area, and Yuci, Pingyao, Jiaocheng and Qingxu are also cultivated. Hu Ping jujube is said to have been cultivated in the Spring and Autumn Period and the Warring States Period, and the fruit is very big, so it is named after the shape of "pot". Thin skin, thick meat, crisp meat and moderate sweetness and sourness.
Fresh jujube contains 37.8% refractive sugar, 30.35% total sugar, 0.57% acid, and the ratio of sugar to acid is 52.92: 1. Every 100g fresh jujube contains 493.2mg vitamin, dried jujube contains 7 1.38% sugar, 3. 15% acid, and the ratio of sugar to acid is 22.66: 1. Every100g of dried jujube contains vitamin C30.13mg.
Jujube is sweet and delicious, rich in nutrition and has high health care value. There is a folk saying that "eat three dates a day and you will never get old." Long-term consumption plays 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 evil spirits in the heart, and has the functions of replenishing qi and blood, nourishing the stomach and calming the nerves. If you suffer from physical weakness, you can strengthen your body and prolong your life if you take it for a long time.
Liuweizhai sauced meat
Produced in Taiyuan, Shanxi. The most famous product of Liuweizhai is sauce elbow, which is a tribute during the Qianlong period of Qing Dynasty. Empress Dowager Cixi gave the holder of sauce elbow a waist tag to enter the palace because she often ate sauce elbow. With this "special pass", she can enter the deep palace directly without reporting.
Features: Appearance looks like sauce red or reddish brown. After cutting with a knife, the internal tissue is pink, soft and delicious, fat but not greasy, thin but not firewood, especially soft and tender. In the traditional craft of Liuweizhai, the sauce is made by filtering the residue with pickled sauce meat soup, without adding anything. Sauced elbow flower was rated as a high-quality product by the former Ministry of Commerce 1982, enjoying the highest honor of local cooked meat products, and passed the continuous re-evaluation in 1984 and 1988. In 1988, the sauce meat was also rated as an excellent product. Since 198 1, sauce meat and sauce elbow flower have been rated as provincial excellent products. In addition, there are pork chops and sauced pig's head meat in other provinces, and the dominant products in the market are pork chops, sauced pig's liver, barbecued pork in sauce and sauced pig's head meat.
Shanxi smoked vinegar
Produced in Linfen, Shanxi. Using high-quality sorghum as raw material, Daqu and Kuaiqu as saccharifying and fermenting agents, alcohol and acetic acid were fermented in solid state, and the vinegar blank was put into porcelain jar and covered. Smoked externally with fire for 5-6 days, then aged and blended. The color is red, bright, brown and yellow, the concentration is appropriate, the vinegar taste is rich, the ester taste is pure, the cotton is sour and refreshing, and it contains a variety of organic acids, amino acids, reducing sugars, alcohols, esters and so on.
Yuncheng xiangzao
Yuncheng Xiangzao is mainly produced in Beixiang Town, Hongzhiyi Town and Xizhang Township along the Sushui River in Yuncheng City.
According to legend, it was cultivated in more than 70 BC and used by emperors in previous dynasties, also known as Gongzao. It is said that a jar of fragrant jujube preserved by Cunzheng's great-grandfather was unsealed after 170 years, and the shape of the jar was intact. Xiangzao fruit is huge, straight, purple in color, thin in skin and thick in flesh, and sweet in core.
Xiangzao is rich in nutrition. According to the test, the sugar content of fresh jujube is 25.2 1%, the acid content is 0.3406%, and every100g fruit contains C474 mg of vitamin C; The sugar content of dried jujube is 73.46%, the acid content is 0.84%, and it is also rich in protein, fat and minerals such as calcium, phosphorus and iron. Has the effects of moistening heart and lung, nourishing blood, tranquilizing mind, relieving cough and treating hypertension.
Shangdang sausages donkey meat
Shanxi Shangdang specialty bacon donkey meat originated in Qianlong period. This product takes fresh donkey meat as raw material, with more than 20 kinds of Chinese herbal medicines such as pepper, star anise, clove, cassia twig and cinnamon. Adopt traditional technology, vacuum packaging and autoclaving.