Shanxi cuisine, or Jin cuisine, is derived from the native cooking styles of Shanxi Province in China. It is famous for noodles, fried flatbread (da bing) and sour tastes. The cuisine is also famed for using its locally produced vinegar, just like in Huaiyang cuisine, but the flavour is totally different.
Generally speaking, Shanxi cuisine is not well known to people outside the region. This is partially because Shanxi is less populated than other provinces in China. Being a very traditional region where the lifestyle of locals has not been disturbed, many outsiders find Shanxi cuisine too authentic and traditional.
While pork and chicken are common in Shanxi, one of the most popular meat sources is lamb. Goat, and sheep offal is also often used. For example, lamb soup is usually cooked with livers, stomach and other offal. As a traditional area with strong cultural connections to Northwest Asian nomadic nations and minorities, the use of lamb in Shanxi cuisine presents a unique fusion of the culinary traditions of Northern Chinese minorities and Han Chinese. For example, using ground lamb and carrots as a dumpling filling, is something that is not found in any other Chinese cooking styles. Ground pork with chopped dill is another popular dumpling filling.
Northern Shanxi style: Represented by dishes from Datong and Mount Wutai, with emphasis on colour and oil. More oil and seasoning are important.
Southern Shanxi style: Represented by dishes from Linfen and the Grand Canal regions, specialising in seafood, despite the fact that Shanxi is a landlocked province, the taste is light.
Central Shanxi style: Represented by dishes from Taiyuan, which presents a mainstream cooking style compared to both the northern and southern regions of the province. It is the combination of southern and northern flavors, with fine selection of ingredients and a salty taste. Before the 1970s, as local cuisine and professional cooking had not been influenced by Cantonese and Sichuan styles, Taiyuan cuisine contained a number of noodle dishes, Chinese Muslim dishes, local hot pot dishes, and meat dishes using fresh water seafood and lamb. The region is especially famous for its knife-shaven noodles (dao xiao mian).
Shanxi mature vinegar
Shanxi mature vinegar, also called Shanxi lao chencu (山西老陈醋; 山西老陳醋; Shānxī lǎo chén cù) in Chinese, is a special type of vinegar produced in Shanxi Province. Based on the techniques used to prepare the vinegar, it should be more accurately called "aged Shanxi vinegar" or "extra aged vinegar".
Shanxi old vinegar is one of the four famous vinegars in China, which has a history of more than 3,000 years and has the reputation of "the best vinegar in the world". The longer the vinegar is stored, the more fragrant and tasty it is. It's called Old Chen vinegar because it was born thousands of years ago and has been inherited until today while maintaining the basic technology and with the continuous improvement of brewing technology.[1] Shanxi old vinegar can be kept for 9–12 months in general, and some better vinegars can be kept for at least 3–10 years.[2] Some of the methods used in brewing the vinegar have been considered intellectual properties and are under the protection of Chinese laws.[3]
It is a famous product of the region, and is produced primarily in Qingxu County, a vicinity of the provincial capital of Taiyuan. The Shanxi Vinegar Culture Museum has been built there.[4][5] Local Taiyuan residents, especially those who have lived there for generations, prefer Donghu Mature Vinegar (东湖老陈醋; 東湖老陳醋; donghu) produced by Shanxi Mature Vinegar Group, which is the largest mature vinegar manufacturer in China.[6] There is also Ninghuafu Yiyuanqing (宁化府益源庆; 寧化府益源慶; Nínghuàfǔ Yìyuánqìng), a brand of vinegar produced by the Yiyuanqing Company in the old downtown area of Taiyuan.
In the United States, some Asian grocery stores sell Shanxi mature vinegar. The common suppliers are Shanxi Mature Vinegar Group,[7] a China Time-Honored Brand company since 1368,[8] and Shuita Brand (水塔牌; Shuǐtǎ pái), a brewing company located in Qingxu County.
Notable dishes
English
Traditional Chinese
Simplified Chinese
Pinyin
Image
Notes
Cat's ear
貓耳朵
猫耳朵
māo ěrduō
Noodles shaped like a cat's ears. Similar to orecchiette.
A soup made from lamb, rice wine, yam and other spices. Despite its name, it has nothing to do with brains. It is named after Fu Shan (傅山; 1607–1684), a scholar and artist from Taiyuan. It is traditionally enjoyed during winter and is said to be nutritious.
The duck is steamed first and then pan-fried. This creates a crispy and rich taste without making the duck meat too greasy.
Soy cheese steamed pork
Pork is stir -fried first, then steamed in a big bowl together with red salty soy cheese curd (similar to the one used in Beijing cuisine), ginger and garlic. When done, the pork has a creamy, soft, lightly sweet and richly savoury taste from the soy cheese and pork fat. The pork is thinly sliced and served with fresh herbs.[9]
The area north of Jinzhong, including the area to the north, is called stewed noodles. By stewing the noodles and stir-frying them with the vegetables you want to eat.
Shanxi Chow Mein
炒麵
炒面（炒揪片）
Pull the noodles into slices and then stir-fry them with vegetables.
Shanxi Oil Tea
油茶
油茶
Shanxi oil tea includes flour, walnuts, peanuts, Xinjiang padamones, cooked sesame seeds, and olive oil. It is a traditional snack in Jinzhong, Shanxi.[10]
Liulin Wantuan
柳林碗團
柳林碗团
liǔ lín wǎn tuán
Liulin Wantuan is made of buckwheat noodles, steamed in a small bowl and then seasoned with garlic, chili and vinegar as the main ingredients.
^360 Cooking, Yong Le etc. eds., 2nd Edition, 2000, by Shanxi Publishing House of Science and Technology. (Original text is in simplified Chinese only)
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