Taiyuan’s special delicacies are as follows:

1. Shanxi Guoyourou

Shanxi Guoyourou has a long history. According to legend, it was in the Tang and Ming dynasties. , oily meat is very popular, and it was called "Aorou" at that time. It was a "hard dish" at government banquets and folk banquets at that time, and it was also one of the representatives of Shanxi cuisine!

The oily meat is golden in color and tastes fresh and salty. It tastes unique and has a strong Shanxi color. It is very particular about the selection of ingredients, including fine pork, fresh water bamboo shoots, wild small fungus, red Spinach stems, these side dishes are all obtained from ancient classics. When the pork is over-oiled, the heat must be controlled. It is difficult to achieve authentic taste without ten years of effort.

2. Shanxi stewed dishes

Shanxi stewed dishes really represent the taste of Shanxi people. The ingredients of the stewed dishes are very simple, but the taste is amazing. , like magic, attracting the stomachs of diners, and the stews have the characteristics of farmhouses.

The protagonists of the stew usually include potatoes, cabbage, fried tofu, farm vermicelli, kelp, and some spinach stalks. The taste is very rich. No matter how far you go, you can eat the stew. It always feels like going home when you get up. I believe that every Shanxi wanderer has a love for stew dishes hidden in his heart.

3. Assorted Copper Hot Pot

This is a traditional folk dish in Datong City, Shanxi Province. What Shanxi people like most is the old-fashioned copper hot pot. The origin of copper hot pot can be traced back to In ancient times, when Mongolia attacked Datong City, a cook directly threw the cut mutton into boiling water and stewed it, which is where it came from.

4. Vinegar poured on mutton

Just hearing the word "vinegar", you know it will be a Shanxi specialty. Vinegar poured on mutton will not only use vinegar when cooking , the selected mutton will also be fed with some vinegar residue when raising and feeding, and the meat will taste more delicious.

This dish is very suitable for eating in autumn and winter. The hot mutton soup is steaming and the sour taste is the finishing touch of this dish. The mutton tastes completely odorless, and after pouring vinegar, it tastes better. It has a sour and refreshing feeling, whets the appetite and promotes digestion, and is not greasy at all. It leaves a fragrant aroma on the lips and teeth after eating, and a long aftertaste.

5. Grilled Taiwanese Mushrooms with Scallions

The mushrooms in this dish are wild mushrooms unique to Wutai Mountain. It is said that these mushrooms are delicious and Taiwanese mushrooms are eaten after the Beginning of Autumn. It’s a good time. The cooked Taiwanese mushrooms taste very fresh and tender, with a natural mushroom aroma. They taste very delicate. When you chew the mushrooms, all the juices on the mushrooms burst out. The freshness of the Taiwanese mushrooms comes out at once! If you want to try this dish, you have to do it at a good time!