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Shanxi cuisine (山西菜 or simplified Chinese: 晋菜; traditional Chinese: 晉菜) 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.
Generally speaking, Cuisine of Shanxi is quite little known for people outside this region. One of the causes is because Shanxi province is not very populated, compare to other province of China. And being a very traditional region where the lifestyle of locals have not been modernized, many outsiders find cuisine of Shanxi province sometimes is too authentic and traditional.
Despite of the use of pork and chicken, one of the most popular meat supplies in Shanxi is lamb, as well as some other parts of the body of a goat or sheep. For example, locally popular lamb soup is usually cooked with livers, stomach, and some other organs from a lamb. However, as a traditional area with strong cultural connections with early Northwest Asian nomadic nations and minorities, the use of lamb in Shanxi has been presenting a unique and blended way of cooking of both North Chinese minorities and Han Chinese. For example, using ground lamb and carrots as a common kind of dumpling filling, is something that has not yet been found in any other Chinese cooking styles outside Shanxi province. Also, blending ground pork with chopped dill is another kind of popular dumpling filling enjoyed by locals.
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:
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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 presents a mainstream cooking style compared to both the North and the South of the province. Before 1970s, as local cuisine and professional cooking had not been influenced by Cantonese and Sichuan styles, cuisine of Taiyuan contained a number of noodle dishes, Chinese Muslim dishes, local hotpot dishes, and meat dishes using fresh water seafood and lamb. The region is especially famous for its hand shaven noodles (Dao xiao mian). Some other famous dishes are:
Literally "Head-brain" lamb soup, is made by using lamb, Chinese rice wine, Chinese yams, and other spices. The soup has nothing to do with a lamb's head or brain; but traditionally enjoyed during the winter and said to be very rich in nutritions.
A stir fried dishes by using ground pork or ground beef.
By steaming the duck first and then frying it in pan, this dish creates a very crispy and rich taste without making the duck meat greasy.
A unique pork dish by stir fry pork first, then steam it in a big bowl with red salty soy cheese curd and ginger and garlic together. It requires using the red, Peking style soy tofu cheese. When finished, the pork has the creamy, soft, lightly sweet and richly savory taste from both soy cheese and pork fat. When serve, thinly slice the pork and serve with fresh herbs.[1]
Shanxi mature vinegar (also called "overmature vinegar"), called Shanxi lao chencu (山西老陈醋) in Chinese,(In fact, the translation presented here is not accurate. Based on the techniques and particular meaning of "Shanxi Lao Chen Cu", it should be called "Aged Shanxi Vinegar" or specifically, Extra Aged Vinegar. Some of the techniques used for brewing Extra Aged Vinegar have been considered intellectual properties and under the protection of Chinese laws. [2] It is a famous product of the region, and is produced primarily in Qingxu County, a vicinity of the provincial capital of Taiyuan. The Shanxi Vinegar Culture Museum has been built there.[3][4] Local Taiyuan residents, especially those who have lived in Taiyuan for generations, quite frequently, prefer "Yiyuanqing" (宁化府益源庆) Aged vinegar produced by Yiyuanqing Company located in old downtown Taiyuan area.
In the U.S., sometimes customers can find some of the Extra Aged Shanxi Vinegar in their local Asian grocery stores. One of the common suppliers is "Shuita" Extra Aged Vinegar (水塔牌老陈醋)，which is a brewing company located in Qingxu.
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