Shanxi cuisine

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This article is part of the series: Chinese cuisine
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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 vinegar, just like the Huaiyang cuisine, but the flavor is totally different. The main diet reflects its crop (agriculture): millet, sorghum, and wheat, while pork, mushrooms, potatoes and turnips are frequently used in dishes. 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).

[edit] Ingredients

Shanxi mature vinegar (also called "overmature vinegar"), called Shanxi lao chencu (山西老陈醋) in Chinese,^photo is a famous product of the region, and is produced primarily in Qingxu County, near the provincial capital of Taiyuan. The Shanxi Vinegar Culture Museum has been built there.[1][2]