Shanxi cuisine

From Wikipedia, the free encyclopedia

This article is part of the series: Chinese cuisine
History History of Chinese cuisine
Eight Great Traditions Anhui (Hui) Cantonese (Yue) Fujian (Min) Hunan (Xiang) Jiangsu (Su or Yang) Shandong (Lu) Szechuan (Chuan) Zhejiang (Zhe)
Others Beijing Imperial Aristocrat Liao (Liaoning) Jin (Tianjin) Chinese Buddhist Chiuchow E (Hubei) Gan (Jiangxi) Hainan cuisine Hakka Jin (Shanxi) Hong Kong Huaiyang Chinese Islamic Northeast Qian (Guizhou) Qin (Shaaxi) Shanghai Macanese Taiwanese Yu (Henan) Yunnan
Overseas Chinese American Chinese British Chinese Burmese Chinese Canadian Chinese Caribbean Chinese Chifa (Perú) Filipino Chinese French Chinese German Chinese Indian Chinese Indonesian Chinese Japanese Chinese Korean Chinese Malaysian Chinese Peranakan Singaporean Chinese Thai Chinese
[edit]

Shanxi cuisine (Chinese: 晋菜 or 山西菜) is derived from the native cooking styles of the Shanxi region in China, and it is famed for noodles, its fried flatbread (da bing), and its sour taste. The cuisine is also famed for utilizing its locally produced vineger, just like the Huaiyang cuisine, but the taste is totally different. The cuisine comprises three styles:

• The Northern Shanxi style, represented by dishes from Datong and Mount Wutai, with emphasis on color and oil.
• The Southern Shanxi style, represented by dishes from Linfen and the Grand Canal regions, specializing in seafood, despite the fact that Shanxi is a landlocked province.
• The Central Shanxi style, represented by dishes from Taiyuan, which is the mixture of both the Northern Shanxi style and the Southern Shanxi style. The region is especially famous for its hand shaven noodles (Dao xiao mian).