Health and Wellness in Shanxi, Summer Retreat in Shanxi — Jincheng: Cuisine Section

Jincheng not only has a long history and rich culture, but also boasts abundant culinary resources. It is a charming city known for its cuisine.

01 Jincheng stir-fried jelly noodles

Stir-fried jelly noodles are a special type of noodle in Jincheng, and also one of the most refreshing snacks in summer. They are made by cutting jelly noodles into cubes, frying them in oil until golden brown, and finally mixing them with seasonings such as chili, garlic paste, salt, and vinegar. Stir-fried jelly noodles have a smooth and chewy texture, and are spicy with a hint of sourness, making them both appetizing and refreshing.

02 Guoyourou

Guoyourou is a famous local specialty in Jincheng, and also a delicious meat dish. It is made by cutting pork tenderloin into strips or slices, frying them in oil until they turn golden brown, and then simmering them in broth with seasonings such as green onions, ginger, garlic, cooking wine, salt, and soy sauce. The pork in Guoyourou is fragrant, tender, and not greasy; the broth is delicious but not too thick, and the spices such as green onions, ginger, and garlic add flavor to the dish.

03 Yangcheng Zage

Yangcheng Zage is a famous local snack in Yangcheng County, Jincheng City, and also a kind of soup cuisine. Its ingredients include sliced radish, vermicelli, pig blood, beef granules, etc. After being cooked in broth, it is seasoned with chili oil, coriander, and other condiments. Yangcheng Zage has a rich and non-greasy broth, crisp but not hard radish slices, soft and glutinous vermicelli that doesn't get stuck in your teeth, tender and juicy pig blood, and beef granules that are not dry or overcooked. All the ingredients complement each other, creating a delicious dish that is a complete feast for the eyes, nose, and palate.

04 Qingtang Hele

Qingtang Hele is a noodle dish with the most distinctive characteristics in Jincheng City, and it also best represents the "home" flavor for the people of Jincheng. Hele is made by kneading flour and water into a dough, which is then pressed into long, thin strips using a machine or by hand, and finally cut into small segments. Qingtang Hele is prepared by boiling the Hele noodles, then adding broth, chopped scallions, sesame oil, and other seasonings, resulting in a simple yet refreshing dish. The broth is rich and not greasy, while the Hele noodles are chewy but not hard or astringent, making them extremely pleasant to eat. 

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Source: Comprehensive collation by sx.china.com