Exploring the Flavors of Shanxi: A Journey Through Intangible Cultural Heritage Cuisine — Northern Shanxi Cuisine

代县熬鱼：代县熬鱼是山西忻州市代县的一道特色美食。代县熬鱼始于上世纪五六十年代，新鲜的草鱼经腌制后过油炸出，再用骨头汤慢火熬制两三小时，放入香菜、葱丝等辅料，鱼骨酥香、鱼肉滑软、汤浓味厚、口味极佳。

Daixian Stewed Fish: Daixian Stewed Fish is a specialty dish from Daixian County, Xinzhou City, Shanxi Province. Originating in the 1950s and 1960s, this dish involves fresh grass carp that is pickled, deep-fried, and then slow-cooked in bone broth for two to three hours. Garnished with coriander, shredded green onions, and other ingredients, the fish bones become crispy and fragrant, the fish meat tender and smooth, and the broth thick and flavorful, providing an excellent taste experience.

这些美食不仅仅是餐桌上的佳肴，更是山西文化的重要组成部分，它们以独特的方式讲述着这片土地的故事，传递着山西人民的热情与好客。

These cuisines are not just delicious dishes on the dining table; they are also an important part of Shanxi's culture. They tell the stories of this land in a unique way and convey the warmth and hospitality of the Shanxi people.

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来源：中华网综合整理

Source: Comprehensive collation by sx.china.com