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

过油肉：过油肉是山西“十大经典名菜”之一。色泽金黄鲜艳，口感外软里嫩，重点在于它的料汁，味道咸鲜，略带醋味，汁芡适量透明。选用里脊肉片，搭配木耳等蔬菜经过裹蛋清、过油、炝锅、翻炒等多个步骤制成一道色香味俱佳的菜肴。

Fried Boiled Pork: Fried Boiled Pork is one of Shanxi's "Top Ten Classic Dishes." It has a golden and bright color, with a texture that is soft on the outside and tender on the inside. The highlight lies in its sauce, which tastes savory with a hint of vinegar, and the gravy is appropriately thick and transparent. Made from pork tenderloin slices paired with vegetables like wood ear mushrooms, it goes through several steps including coating with egg whites, frying, stir-frying with seasoned oil, and finally tossing together to create a dish that is a perfect blend of color, aroma, and taste.

从糖醋丸子的酸甜可口，晋商小酥肉的酥而不烂，到岚县土豆宴的丰富多样，以及过油肉的色香味俱佳，山西晋中的美食不仅令人难以忘怀，更让我们深刻感受到了这片土地上的文化魅力和历史积淀。

From the sweet and sour delight of sweet and sour meatballs, the crispy yet not overly tender Jinshang small crispy pork, to the diverse offerings of Lan County's potato feast, and the perfectly balanced flavors and textures of fried boiled pork, the cuisine of  Central Shanxi, is not only unforgettable but also deeply imparts the cultural charm and historical accumulation of this land.

（图源网络 侵删）

(The images are sourced from the internet. If there is any infringement, they will be deleted.)

来源：中华网综合整理

Source: Comprehensive collation by sx.china.com