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Generally speaking, Shanxi cuisine is relatively saltier than its neighbor
and can be sub-categorized into three types: from the southern, the northern
and the central areas of the province. The first type can be found in Linfen and the adjacent Yuncheng,
where people seem to be fond of fish dishes, especially seafood, although this area is a
thousand miles away from sea.
Datong and Wutaishan are good
examples of the northern Shanxi type, a cuisine that attaches great importance to
plentiful quantities of oil and colorful, sometimes spicy ingredients.
The central type, with Taiyuan
as its most characteristic representative, is the compromise of the two--absorbing the
pros while discarding the cons. Here you may find specialties reflecting the mastery of
the long-running Chinese culinary styles: quick-frying, deep-frying, sauteing, stewing and
steaming, to name but a few. Despite all the many mouth-watering dishes that can be found in Shanxi, it is wheat
products that are most characteristic of provincial dining. The staple foods here are
still the popular varieties of noodles and variations of dumplings. Major specialties
include Knife-pared
Noodles and Shaomai in Taiyuan, Naked Oats Noodles in Datong, and the more
hearty specialties, designed for those preparing for strenuous exercise, in Wutaishan, the Blotted Cake and the Guokui Cake. |
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