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Jin cuisine is a cuisine with Shanxi as the birthplace, and the basic flavor is mainly salty and fragrant, supplemented by sweet and sour. Jin cuisine is simple in material selection, cooking pays attention to fire skills, pays attention to the original flavor after the dish, and is good at exploding, stir-frying, boiling, simmering, burning, stewing, grilling, steaming and other cooking techniques, with obvious regional characteristics and different flavor characteristics.

Department of culture

Shanxi is an important birthplace of Chinese civilization, as early as the Spring and Autumn Period and the Warring States Period, the Sanjin people used their wisdom and hard work to create delicious dishes that have been recorded in history. After years of baptism, Jin cuisine has its own system and continues to innovate. With the glory of Jin merchants, Jin cuisine was all the rage, and "food" was all over the world. Jin cuisine has a deep historical heritage and cultural accumulation, especially driven by Jin merchants, Jin cuisine is good at all, the system is excellent, and it is all the rage, a group of Jin cuisine has also come out of the Niangzi Pass, and the influence of Jin cuisine in history is strong, the history is brilliant, and the people of the three Jin Dynasty are proud.

The dishes can be divided into three schools: south, north and middle.

The South Road is mainly in Yuncheng, Jincheng, Linfen and Changzhi areas, and the dishes are light in taste, and the dishes are good at smoking, soup, marinating, burning, stewing, steaming and other techniques.

The North Road is represented by Datong and Wutai Mountain, and the dishes pay attention to heavy oil and heavy color.

The middle road cuisine is mainly Taiyuan, which combines the length of the north and south, the selection of materials is fine, the cutting and matching are exquisite, the saltiness is the mainstay, supplemented by sweet and sour, and the dishes have the characteristics of crispy, fragrant and tender, heavy color and heavy taste.

Regional classification of cuisines

There are also divisions by region: Jin Chinese cuisine, Jin Southwest cuisine, Jin Southeast cuisine, and Jin Northern cuisine.

Jinzhong cuisine is based on the provincial capital Taiyuan as the center, and the Ming and Qing dynasties of Taigu, Pingyao, Qixian and other places of the more developed business of the Qian Zhuang, ticket number and other large private dishes cooking skills, and absorb the cooking methods of other cuisines (mainly Lu cuisine), and gradually formed a set of unique local dishes.

The cuisine of southwest Shanxi is represented by Linfen, Yuncheng and other places, and the taste of the dishes is spicy, sweet and slightly sour, and the cooking methods that are good at are boiling, stir-frying, simmering, stewing and the production of soup dishes.

The southeast cuisine of Jinxi is represented by Changzhi, Jincheng and other places, and the dishes are good at smoking, soup, marinating, burning, stewing, steaming and other techniques, and the representative works are the ten bowls of Gaoping, especially the most authentic in the Shimo area.

Northern Jin cuisine is represented by Datong, Xinzhou and other places, due to the special location of the region, the formation of a unique cooking method such as roasting, roasting, stewing, stewing, shabu-shabu. The taste is on the heavy side, and the thick and salty aroma of oil is the typical feature of northern Jin cuisine.

In addition, there is also a series of Zhai dishes represented by Wutai Mountain, which are mainly Buddhist dishes based on local mushrooms, various fungi and vegetables, reflecting the characteristics of Zhai cuisine, one of the four Buddhist holy places, and have been highly praised by people in the catering industry.

Department of culture

Shanxi is an important birthplace of Chinese civilization, as early as the Spring and Autumn Period and the Warring States Period, the Sanjin people used their wisdom and hard work to create delicious dishes that have been recorded in history. After years of baptism, Jin cuisine has its own system and continues to innovate. With the glory of Jin merchants, Jin cuisine was all the rage, and "food" was all over the world. Jin cuisine has a deep historical heritage and cultural accumulation, especially driven by Jin merchants, Jin cuisine is good at all, the system is excellent, and it is all the rage, a group of Jin cuisine has also come out of the Niangzi Pass, and the influence of Jin cuisine in history is strong, the history is brilliant, and the people of the three Jin Dynasty are proud.

The dishes can be divided into three schools: south, north and middle.

The South Road is mainly in Yuncheng, Jincheng, Linfen and Changzhi areas, and the dishes are light in taste, and the dishes are good at smoking, soup, marinating, burning, stewing, steaming and other techniques.

The North Road is represented by Datong and Wutai Mountain, and the dishes pay attention to heavy oil and heavy color.

The middle road cuisine is mainly Taiyuan, which combines the length of the north and south, the selection of materials is fine, the cutting and matching are exquisite, the saltiness is the mainstay, supplemented by sweet and sour, and the dishes have the characteristics of crispy, fragrant and tender, heavy color and heavy taste.

Regional classification of cuisines

There are also divisions by region: Jin Chinese cuisine, Jin Southwest cuisine, Jin Southeast cuisine, and Jin Northern cuisine.

Jinzhong cuisine is based on the provincial capital Taiyuan as the center, and the Ming and Qing dynasties of Taigu, Pingyao, Qixian and other places of the more developed business of the Qian Zhuang, ticket number and other large private dishes cooking skills, and absorb the cooking methods of other cuisines (mainly Lu cuisine), and gradually formed a set of unique local dishes.

The cuisine of southwest Shanxi is represented by Linfen, Yuncheng and other places, and the taste of the dishes is spicy, sweet and slightly sour, and the cooking methods that are good at are boiling, stir-frying, simmering, stewing and the production of soup dishes.

The southeast cuisine of Jinxi is represented by Changzhi, Jincheng and other places, and the dishes are good at smoking, soup, marinating, burning, stewing, steaming and other techniques, and the representative works are the ten bowls of Gaoping, especially the most authentic in the Shimo area.

Northern Jin cuisine is represented by Datong, Xinzhou and other places, due to the special location of the region, the formation of a unique cooking method such as roasting, roasting, stewing, stewing, shabu-shabu. The taste is on the heavy side, and the thick and salty aroma of oil is the typical feature of northern Jin cuisine.

In addition, there is also a series of Zhai dishes represented by Wutai Mountain, which are mainly Buddhist dishes based on local mushrooms, various fungi and vegetables, reflecting the characteristics of Zhai cuisine, one of the four Buddhist holy places, and have been highly praised by people in the catering industry.

Department features

Shanxi has a vast area, long and narrow from north to south, due to the great difference in geographical environment and climate, folk cooking techniques, raw materials, and tastes are different, which also determines that Jin cuisine has a strong regionality. Jin cuisine has formed a local flavor combination of "four gangs, one faction, one dish and one point", namely Taiyuan Gang, Jinnan Gang, Yanbei Gang, Jinnan Gang, Wutai Shanzhai Pai and Halal dishes and noodles. For example, the Taiyuan cuisine popular in Taiyuan and Jinzhong has absorbed the culinary strengths of Beijing, Henan, Shandong, Sichuan and Shanghai; The cooking of Yanbei cuisine is mainly burned, roasted, stewed, shabu-shabu, etc., the taste is heavy, the oil is thick and salty; Jinnan cuisine is spicy, salty, slightly sour, good at boiling, stir-frying, stewing, simmering and soup dishes; The southeast cuisine of Jinnan is good at smoking, marinating, burning, stewing and other techniques.

Even with such a breakdown, it is difficult to cover all the characteristics of Jin cuisine. For example, in the Jinzhong cuisine, according to the cooking techniques and the characteristics of the dishes, it can be divided into two categories: "Xingcai" and "Zhuang Cai". "Xingcai" is also known as "market cuisine", which refers to the common dishes that are widely circulated in the social catering industry. It is characterized by a wide range of materials, a variety of cooking techniques, and an emphasis on the shape after the dish, which is the main road dish of the daily operation of restaurants, restaurants and post stations. "Zhuang cuisine" is different from "Xingcai", which mainly refers to the general name of dishes that originate from the rich merchant giants, Qian Zhuang ticket numbers, official eunuch families and official mansions and other special places in the Jinzhong region. The chef of "Zhuang cuisine" is the famous chef hired by these wealthy businessmen from all over the world, used to serve the owner, the shopkeeper and the reception of the business relationship is more close, the dishes cooked are extremely exquisite, the materials are also extremely exquisite, the production is fine, pay attention to health care, is the rare essence of the traditional dishes of Jin cuisine.

Dictionary of cuisines

The traditional famous dishes in Jin cuisine include Taigu smoked pigeon and Qinzhou yellow millet. Sweet and sour meatballs, sweet and sour fish, pot roasted mutton, green onion and popping cypress seed mutton, shredded yam, iron bowl roasted egg, fermented bean curd, Shanxi oily meat, sauce plum meat lotus leaf cake, Lao Datong assorted fire, crispy chicken, astragalus simmered mutton, sour soup mutton, grilled lamb chops/roasted lamb loin, sweet and sour carp, Yellow River carp stewed tofu, donkey meat Ding Ding Xiang, canned stewed venison, quail eggplant, M juice open smile, cold powder fried bun, Jincheng ten bowls, Gaoping ten bowls, Ba Gong roasted green onions, Yangcheng roasted liver, Gaoping roasted tofu, Lingchuan codonopsis stewed chicken, Jinwei baked pumpkin, iron plate mashed potatoes, Braised silk silk with ground vegetables, long yam with pu stick, four flavors of Jinnan, big carp of the Yellow River with oil, stewed meat with rice wine, braised fish and fish with tomatoes, sweet potato and amber meat, Pingyao beef, steamed pork in Dingxiang, pressed meat in Jinzhong, etc. Shanxi's famous flavor snacks include "brain", knife-cut noodles, fish pulling, cat ears, noodles, Wenxi boiled cakes, Shouyang oil persimmons, double synthetic rose cakes, Yangquan pressed cakes, etc. Among the condiments, Qingxu's old vinegar, Daixian's chili, Yanbei's sesame oil, and Yingxian's purple garlic are all very famous. Shanxi noodles are particularly famous, with many varieties, unique ways to eat, different flavors, and the finished products are either tough or soft, all smooth and refreshing, and have a long aftertaste. The most strange thing is that Shanxi noodles can be feasted, and they will not be the same from beginning to end. Such as knife-cut noodles, dumpling noodles, scissors noodles, ramen noodles and other special noodles, Changzi fried cakes, Shanxi stewed noodles, Qingxu dipping slices, noodles and noodles, siu mai, hair cakes, Jinnan buns and other special staple foods.

Color vegetables

Shanxi's famous flavor dishes include: smoked pork, stuffed sausage, oily meat, lama meat, fried butterfly mutton, brain, knife-cut noodles, fish, cat ears, noodles, Wenxi cakes, etc.

Northwest Sheep Soup

Ingredients: lamb hind leg meat, sheep blood tofu, white tofu, rape, vermicelli, lamb stick bones, red dates, wolfberry.

Northwest Sheep Soup

Production process: Lamb stick bones are boiled for 7 to 8 hours, the lamb hind leg meat is put into the boil together, and after the soup is thick and white, the mutton is removed and cut into thin slices. Then put the mutton blood tofu, white tofu, vermicelli, and rape respectively through the water, lay the mat at the bottom of the casserole, pile the cut mutton slices, pour the thick soup, season with salt and monosodium glutamate, and put wolfberries and red dates at the same time, and put them on the alcohol stove to boil and eat.

Nourishing effect: It has the functions of warming and replenishing, removing cold, strengthening the spleen and replenishing blood.

Taste: There are many ways to eat, you can eat it according to the above, or you can eat it in a pot with ingredients.

Dingxiang steamed pork

The method of Dingxiang steamed pork is: boil and chop pork with pork and potatoes, then add noodles and seasonings to stir and mix, put it in a bowl and then steam. When eating, heat and cut into pieces, the taste is fragrant.

Dingxiang steamed pork

Pork vermicelli

Take the red cooked meat of the pig and add potatoes, vermicelli, tofu and seasonings. Simmer long enough in a pressure cooker until the meat and potatoes are rotten, making it suitable for young and old.

Haggis

It is a specialty of Hongdong County, which first appeared in the Yuan Dynasty. Its most distinctive feature is the original soup, which adds only the most common condiments, such as salt, chili oil (fried in mutton fat), and green onions. Sichuan pepper, monosodium glutamate, ingredients, etc., and then put them in a casserole to cook slowly, which is similar to the Mongolian custom of eating mutton.

Porcine blood enema

Pig blood enema is one of the traditional famous foods in Huozhou, it was created in the middle of the Qing Dynasty, fine processing, unique flavor, is the best product of the three Jin Dynasty. In 1900, the Eight-Nation Coalition invaded Beijing, and the Empress Dowager and Emperor Guangxu fled to Xi'an, resting in Huozhou, where famous chefs made imperial banquets for them. The Empress Dowager of the West, Emperor Guangxu and the ministers were full of praise for the pig blood enema, so it became a traditional food. Huo County is located on the bank of the Fen River, adjacent to Jinzhong, is the north-south traffic artery and the soldiers of the past dynasties must fight for the place, all dynasties have stationed heavy troops in Huozhou, and have post houses and post stations. It is also the trade center of Jinzhong and Jinnan, where merchants have always gathered, all kinds of businesses, restaurants, and restaurants are dotted around, and the voices of selling come and go one after another, and all kinds of good dishes and famous foods, flavor snacks are rich and colorful. Successive generations of chefs have taken advantage of Huozhou's busy traffic and crowded crowds to carefully develop food and drink meals to attract customers.

Over-oiled meat

When it comes to Jin cuisine, oily meat is definitely the first thing that most people think of. But how do you make authentic oily meat? I'm afraid there are not many people who can say exactly. According to experts, "oily pork" was originally a famous dish of the government, and after the improvement of successive generations of chefs, a perfect and exquisite process has been formed.

[Main materials and auxiliary materials]

Pork flat meat...... 200g garlic cloves............... 5 grams

Canned winter bamboo shoots......... 20g yellow sauce............ 2.5 grams

Water fungus ......... 15g balsamic vinegar............ 2.5 grams

Cucumber............... 25g Sichuan pepper water............ 5 grams

Shallots and white ............ 5g soy sauce............... 15 grams

Fresh ginger ............ 2.5g refined salt.................. 2 grams

Shaojiu ............... 5g wet starch ............ 85 grams

Monosodium glutamate............ 2.5g eggs.................. 2 pcs

Sesame oil............ 15g chicken broth ............... 50 grams

Cooked lard......... 500 grams

〔Cooking Method〕

1. Remove the thin film, white tendon and fat from the flat meat, put it horizontally on the cutting board, flip the raw materials into a long strip with a thickness of 0.33 cm with a flat knife and slice the slice method, and then lay it flat on the cutting board, and then cut it diagonally with a straight knife into an oblique square slice with a length of 6.6 cm and a width of 4 cm.

2. Cut winter bamboo shoots and cucumbers into slices as big as the meat, cut large slices of fungus into small slices, cut green onions into large slices of green beans, peel and cut ginger rice, and cut garlic cloves into thin slices.

3. Put the cut meat slices in a bowl, add yellow sauce, pepper water, soy sauce (5 grams) and salt and mix well and marinate for 8 hours.

4. Blanch the bamboo shoots, cool the water and put it in a small bowl. Add fungus and sliced cucumbers, chicken broth, Shao wine, monosodium glutamate, soy sauce (10 grams), and wet starch (10 grams) to make a sauce.

5. Put the wok on a hot fire, put in the lard and burn it to the hot time, quickly use chopsticks to disperse, slide for about 5~6 seconds, pour the colander and drain the oil. Put the wok back to the heat and add lard (15 grams), put the slices of green onions, ginger and garlic to stir up the fragrance, deduct the meat slices that are too good for oil, cook them with vinegar first, then pour the sauce that people have adjusted, stir-fry well, and pour lard (15 grams) to get out of the pot.

[Process Key]

1. "Over-oiled meat" is a dish that transfers heat with oil, which is named because of over-oil, and heat is the most important thing for this dish, which is the key to success or failure. The oil temperature is required to be about 165 °C during operation, and the oil is the best, which can make the meat slices smooth and stretched, smooth and neat, not dry or hard, and golden in color. If the oil temperature is high, the meat slices are sticky, the outside is coke, and the oil temperature is low, and it is easy to get rid of the paste, deform, and the meat slices are old and hard.

2. The meat slices should be soaked for sufficient time to ensure the flavor of the texture of this dish, stir several times in the middle to make it more moist and even, and cover and cover with a damp cloth to prevent air drying.

3. In the process of heating and seasoning, the method of vinegar is taken to season, and the vinegar is timely, moderate and appropriate in order to achieve the purpose of removing the smell and increasing the flavor.

4. Cooking this dish must use clean cooked pork fat, in order to make the dish play its due flavor, the lard refined with fatty meat is worse, and the effect of other fats is even worse.

〔Flavor characteristics〕

1. "Oily pork" is one of the famous dishes in Shanxi, initially it was a famous dish of the government, and later spread to the area of Longcheng Taiyuan, and gradually spread in Shanxi. After the improvement of the successive generations of chefs, this dish has reached a relatively perfect degree, because Shanxi "oily meat" from the selection of materials to knife work, from pickling and soaking to cooking, especially in the use of seasonings, has its uniqueness, obviously reflects the local flavor characteristics of Shanxi. Shanxi people are jealous, and they are very particular about the stir-fried use of vinegar in cooking, and the vinegar method of this dish is an example.

2. The requirements of this dish are golden, bright, salty and fresh in taste, soft on the outside and tender on the inside, the juice is transparent in an appropriate amount, not thin or thick, and slightly oily.

3. There are many sister varieties of Shanxi's "oily meat" dish, such as "red and white oily meat", which is made with pig spine and chicken breast as the main ingredients; Sea cucumber over oily meat" is to use water sea cucumber as the main ingredient of the dish. There are also varieties such as "oily meat and kidney flower", with different textures and different flavors, which can be used to accompany wine and mix noodles, which is a very ideal dish.

4. In other regions, it is also known as "oily meat", which is popular in Shanghai, Suzhou, Hangzhou, and Xinjiang.

Assorted hot pot

Ingredients: roast pork, meatballs, crispy meat

Excipients: beans, yellow flowers, vermicelli, fried tofu cubes, fried potato cubes, kelp, etc

How to make the dish: Drain the raw materials and auxiliary ingredients into the hot pot in turn, add the prepared broth, and heat it with charcoal.

Finished product features: bright color, rich content, delicious soup.

Assorted hot pot

Simmered lamb with astragalus

Historical allusions and inheritance: Legend has it that during the Kangxi period, Pingyang County ordered to Yonghe to sympathize with the people's feelings and passed by a farmhouse, suddenly smelled a burst of fragrance, and asked his entourage what was so fragrant. The entourage went to inquire and learned that this was the mutton stewed by the local sheep farmers with local black goats and their own Chinese medicinal materials, using mountain spring water, and the county order was full of praise after tasting it. And bring this dish to Binh Duong as a first-class dish for entertaining VIPs.

Raw materials: Yonghe County black goat 1500g, astragalus 50g, red dates 20g

How to prepare the dish:

1. Wash the slaughtered bone-in mutton and simmer it in water. Rinse with water and add purified water directly.

2. Bring to a boil over high heat, add astragalus, green onion, ginger, red dates and other condiments. Simmer for 3 hours until the soup is thick and white and the meat is tender.

Finished product features: the soup is thick and white, the meat is soft and tender, and the nutrition is rich.

Nutritional value: Warm and nourish the spleen and stomach, replenish qi and promote yang, fix the surface and stop perspiration, and reduce swelling with water.

Simmered lamb with astragalus

Yellow River carp stewed tofu

Historical allusions and inheritance: There is a big mountain between Hejin County in Shanxi Province and Hancheng County in Shaanxi Province, spanning both sides of the Yellow River. Most of them went away in the face of difficulties, and there were also a very small number of them who were not afraid of the stormy waves and fought bravely, and finally jumped over the dragon gate and became dragons. But anyone who can't jump over and falls from the air will have a black scar on his forehead. Eating the Yellow River carp caters to the enterprising and competitive psychology of the world, and also increases the sense of festivity.

Ingredients: Yuncheng Yellow River carp 1200g, homemade brine tofu 400g, lard 10g, chicken fat 5g, aged vinegar 100g, sugar 100g, light soy sauce 800g, chicken powder 25g

How to prepare the dish:

1. Stir-fry the green onion, ginger and garlic in lard until fragrant, add the ingredients, gum and peppercorns.

2. Add 1 bottle of cooking wine, add dark soy sauce, add water and bring to a boil.

3. Slaughter the carp, clean it, add coriander and chili pepper, and simmer for 45 minutes.

4. Homemade brine tofu, slice it, add fish roe, use the original carp soup, simmer for half an hour on low heat, and then go to the bottom of the vegetables.

Finished product features: mellow taste, strong fragrance, smooth tofu.

Plum and lotus leaf cake with sauce

Historical allusions and inheritance: It is a traditional famous dish in Jinzhong, which is not greasy, fragrant and mellow. According to legend, Chang Wei, the founder of the Jin Shang Chang family. When Chang Wei was studying, he often picked out the white meat in the dishes when he ate. Someone once brought him a jar of soy tofu, and Chang Wei had an idea to dip the meat in the sauce tofu and eat it, and it was really salty and fragrant. Later, it became a famous dish.

Ingredients: 500g pork belly, 10 lotus leaf cakes, 2 large ingredients, 20g green onions, 10g ginger, 10g soy tofu, 0.5g sugar

How to prepare the dish:

1. Cut the pork belly into thin slices and strip them in 2-inch strips. Marinate the tofu, green onion and ginger and sugar for 1 hour, then steam them on a plate for later use.

2. After the dough is prepared, make it into a lotus leaf shape for later use.

3. When the steamed lotus leaf cake is served with steamed plum meat in sauce, you can eat it with the plum meat in sauce on the tip of the lotus leaf cake.

Finished product features: ruddy color, fat but not greasy, fragrant sauce.

Nutritional value: nutritionally balanced.

Sea buckthorn smiled

Historical allusion: When the ancient officials and their entourage arrived in Shanxi, the Taiyuan prefect personally received them and prepared a sumptuous banquet for them. In order to make the officials eat well, they specially arranged for the cook to make a dish with our local specialties and miscellaneous grains, and when the cook brought it up, the officials looked at it and asked, "Why didn't this date close its mouth?" The cook preemptively said: Your arrival is the happiness of our master. The official was very excited when he heard this, and he named it sea buckthorn and laughed at that time, and was very satisfied after tasting it, and specially asked the cook to tell her how to do it.

Ingredients: 12 jujubes 200g, yellow rice 250g, pumpkin half, sorghum rice 30g, sea buckthorn 20g, red beans 30g, corn 30g, wheat kernel 30g

How to make the dish: Wash the jujubes, remove the bones, soak them in warm water, wash and steam the yellow rice, wrap them together with the jujubes, steam them in the basket, remove the seeds of the pumpkin, put all kinds of beans together and steam them, and grind the sea buckthorn and thicken it with juice.

Finished product features: golden color, beautiful shape, sweet and sour, soft and glutinous

Nutritional value: jujube can improve human immunity, and can inhibit cancer cells, pharmacological studies have found that jujube can promote the generation of cells, reduce serum cholesterol, improve serum protein, protect the liver, jujube also contains inhibition of cancer cells, and even can make cancer cells transform into normal cells.