舌尖上的中国山西美食有哪些？

山西刀削面是一种山西的特色传统面食，是山西面食文化的招牌，是山西十大面食之首，堪称“天下一绝”，因其风味独特，驰名中外。山西刀削面全凭刀削，因此得名，用刀削出的面叶，中厚边薄，棱锋分明，形似柳叶；煮熟后入口外滑内筋，软而不粘，越嚼越香；刀削面的调料（俗称浇头）多种多样，有番茄酱、肉炸酱、羊肉场、金针木耳鸡蛋打卤等。

Shanxi sliced noodles, a signature traditional noodle dish of Shanxi Province, represent the pinnacle of Shanxi's noodle culture and rank first among the top ten noodle dishes in the province. Renowned as a "Unparalleled in the world", it has gained fame both at home and abroad for its distinctive flavor. The name "Shanxi sliced noodles" stems from the fact that they are entirely made by slicing with a knife, resulting in noodles with a thick center and thin edges, featuring sharp edges and a willow-leaf-like shape. When cooked, these noodles offer a smooth exterior and chewy interior, soft yet not sticky, becoming more flavorful with each bite. The condiments (commonly known as toppings) for Shanxi sliced noodles are diverse, including tomato sauce, meat-based fried bean paste, mutton soup, and a mix of golden needles (a type of mushroom), black fungus, and scrambled eggs in gravy.

剪刀面

Scissor Noodles

在山西众多面食花样中，剪刀面是其中的代表之一，剪刀面是山西特色面食。因制面工具用剪刀而得名，因剪出的面像一条条小鱼，所以剪刀面也叫“剪鱼子”，它的制法起源于隋末，可谓历史悠久。

Among the diverse array of noodle dishes in Shanxi, Scissor Noodles are a prominent representative, showcasing the unique culinary characteristics of the province. Named for the use of scissors as the tool for shaping the noodles, they are also known as "Cut Fish Noodles" due to their resemblance to small fish when cut. Originating from the late Sui Dynasty, this method of preparation boasts a long and illustrious history.

相传，太原公子李世民读书练武、聚才谋义。一天，武士彟慕名前来拜访，时值中午，李世民留武士彟书房用餐。正在裁衣的长孙氏来不及备饭，看到了桌上的裁衣剪刀，急中生智和了面团，用剪刀细细剪下面条来待客。面条出锅，没想到味道筋道滑利，口感一点也不逊色日常的面条，剪刀面因此而成。

Legend has it that Li Shimin, the Prince of Taiyuan and later Emperor Taizong of Tang Dynasty, during his days of studying, practicing martial arts, and gathering talents, was visited by Wu Shiyi, a renowned warrior, who came out of admiration for him. It was noon when Wu Shiyi arrived, and Li Shimin invited him to dine in his study. Empress Zhangsun, who was busy cutting cloth at the time, was caught off guard and had no time to prepare a meal. In a moment of ingenuity, she mixed dough and, spotting the scissors on the table, used them to meticulously cut noodles to serve her guest. To everyone's surprise, when the noodles were cooked, they turned out to be chewy, smooth, and tasted no less impressive than regular noodles. Thus, Scissor Noodles were created.

剔尖

Ti Jian Noodles

剔尖，是山西面食中的一种独特存在，它发源于山西运城、晋中等地，也流行于陕西、河北一带。这种面食以其独特的制作工艺和口感，成为了北方地区非常受欢迎的传统小吃。剔尖的面条细长均匀，两端稍宽，中间部分略厚，整体呈现出一种优美的形态。

做法是用筷子沿盘边剔面。这种面食操作别致，筋软爽口，易于消化，配上大炒肉、炸酱、荤素打卤，别具一格。剔尖两端细长，中间部分稍宽厚，白细光滑，软而有筋，浇上浇头，再配以调味佐料，食之十分可口。

Tijian, a unique type of Shanxi noodle, originated from regions such as Yuncheng and Jinzhong in Shanxi Province, and has also gained popularity in Shaanxi and Hebei provinces. This noodle dish, renowned for its distinctive production technique and taste, has become a highly favored traditional snack in northern China. Tijian noodles are characterized by their slender and even shape, with slightly wider ends and a slightly thicker middle section, altogether presenting an elegant appearance.

The noodles are made by using chopsticks to slice off dough from the edge of a plate. This unique method of preparation results in noodles that are elastic, soft, refreshing, and easy to digest. When served with stir-fried meat, fried bean paste, or meat and vegetable gravy, Tijian noodles offer a truly distinctive dining experience. With their slender ends, slightly broader middle, white, fine, smooth texture, and soft yet chewy quality, Tijian noodles, when topped with a rich sauce and seasoned with condiments, make for a highly palatable dish.

猫耳朵

Cat Ears Noodles

猫耳朵是山西晋中、晋北等地区的一种传统风味面食，俗称“碾疙瘩”、“碾饦饦”、“坐碗子”等。

猫耳朵历史悠久，与北魏《齐民要术》 中讲到的“馎饦 ”形似，其制形如猫耳，小巧玲珑，筋滑利口，是久传不衰的大众面食佳品。

煮熟的猫耳朵，配上各种调料和浇头，瞬间变得鲜美可口。无论是炒制还是汤煮，猫耳朵都能完美吸收汤汁，呈现出饱满的口感。在山西的许多家庭，猫耳朵是餐桌上的常客，它以其独特的形状和口感，赢得了无数人的喜爱。

Cat's ears are a traditional flavored noodle dish originating from regions such as Jinzhong and northern Jin in Shanxi Province. Commonly known as "crushed dough knots," "crushed dumplings," "sitting bowls," and other names, this dish boasts a rich history. It resembles the "botuo" mentioned in the ancient Chinese agricultural science book "Qi Min Yao Shu" (Essential Techniques for the Well-being of the People) from the Northern Wei Dynasty. Shaped like cat's ears, they are dainty, chewy, and smooth, making them a beloved and enduring classic among noodle dishes.

When cooked, cat's ears, paired with various seasonings and toppings, instantly become delicious and appetizing. Whether stir-fried or simmered in soup, they perfectly absorb the broth, resulting in a satisfying and hearty mouthfeel. In many households in Shanxi, cat's ears are a staple on the dining table, winning the hearts of countless people with their unique shape and texture.

平遥牛肉

Pingyao Beef

平遥牛肉是山西省晋中地区平遥县的传统特色美食，中国国家地理标志产品。

而风味独特、久负盛名的平遥牛肉早在明清时代就已远销亚洲各国，史载清末，慈禧太后途经平遥，享用平遥牛肉后，闻其香而提其神，品其味而解其困，故将其定为皇宫贡品。

这道菜通常选用优质牛肉制作，将其腌制后烹煮。口感上，平遥牛肉既有肉质的紧实，又有恰到好处的柔嫩，不会感到干柴或过于软烂。成品味道鲜美，香味浓郁，是平遥县的传统名菜。

Pingyao Beef is a traditional specialty delicacy from Pingyao County, Jinzhong Prefecture, Shanxi Province, and is a product with China's Geographical Indication.

Renowned for its unique flavor, Pingyao Beef has been exported to various Asian countries as far back as the Ming and Qing dynasties. Historical records show that during the late Qing Dynasty, when Empress Dowager Cixi passed through Pingyao, upon tasting the beef, she was so delighted by its aroma that it refreshed her spirits, and its taste alleviated her fatigue, leading her to designate it as a tribute to the imperial court.

This dish is typically made from high-quality beef, which is first marinated and then cooked. In terms of texture, Pingyao Beef offers a perfect balance between the firmness of the meat and its tender juiciness, avoiding both dryness and excessive softness. The finished product boasts a delicious and rich flavor, making it a renowned traditional dish of Pingyao County.

阳城肉罐肉

Yangcheng Meat in Pot

阳城肉罐肉是驰名三晋的美味佳肴，是用猪肉、羊肉或者牛肉配上小米精制而成，肉味纯正，喷香可口。阳城肉罐肉不仅好吃而且阳城肉罐还是我国陶瓷工艺的一枝独秀，它口径小，肚子大，盖子严实，不论是煮炖还是闷都很实用。

Yangcheng Meat in Pot is a renowned delicacy in Shanxi Province, meticulously crafted with pork, mutton, or beef, along with millet. It boasts an authentic and fragrant meat flavor that is truly delicious. Not only is Yangcheng Meat in Pot delicious, but the pot itself is also a unique masterpiece of Chinese ceramic craftsmanship. With its narrow mouth, spacious body, and tightly fitting lid, it is highly practical for boiling, braising, or stewing.

油茶

Youcha

油茶，是过去山西有钱人家冬季早餐中最常见的汤食之一，配以麻叶、馍、饼之类的 干食，既有营养，又美味可口。传统做法是将面粉用牛油或羊油炒熟，后加花生仁，芝麻，小茴香。喝的时候可加盐，亦可加糖，咸甜随意。

Youcha, one of the most common soup dishes served as winter breakfast among wealthy families in Shanxi Province in the past, is often paired with dry foods such as fried hemp leaves, steamed buns, and cakes. It is both nutritious and delicious. The traditional method of preparation involves roasting flour in beef or mutton fat, followed by the addition of peanuts, sesame seeds, and cumin. When consuming, one can add salt or sugar according to personal preference, offering a versatile taste of both savory and sweet.

孟封饼

Mengfeng Cake

孟封饼始产于清光绪十年（1884）。当时孟封镇南里旺村有个冯财主，雇用孟封人赵晋山为厨，其厨艺颇佳。一年腊月，冯财主提出月内饭食要顿顿变样，不吃重饭。赵厨师技穷艺尽之时，偶用5公斤白面做饼。取其中2公斤面与2公斤油、2公斤糖炒成油性，然后与其余3公斤面加水和成面团。不料由于油性过多，面团稀散难成饼状，赵情急之下用勺舀面团上成块，盖上吊炉烘烤。出炉后，冯财主一家人食之，赞不绝口。问之饼名，赵随口答曰：锅块。

The history of Mengfeng Cake dates back to the 10th year of the Guangxu Emperor's reign in the Qing Dynasty (1884). During that time, there was a wealthy landowner named Feng in the Nanliwang Village of Mengfeng Town who employed Zhao Jinshan, a skilled chef from Mengfeng. Zhao was renowned for his culinary prowess. One winter month, the landowner challenged Zhao to create a different meal for every meal of the month, without repetition.

As Zhao struggled to fulfill this demand, he experimented by making a cake using 5 kilograms of white flour. He first cooked 2 kilograms of flour with 2 kilograms of oil and 2 kilograms of sugar to create an oily mixture, then mixed this with the remaining 3 kilograms of flour and water to form a dough. However, due to the excessive oil content, the dough was too loose to shape into a traditional cake. In a moment of desperation, Zhao used a spoon to scoop the dough onto a tray and baked it in a hanging oven.

When the cake emerged from the oven, the Feng family was delighted with its taste and praised it highly. When asked about the name of this new dish, Zhao, without hesitation, replied, "Guo Kuai" (literally meaning "pot block" or "oven block"), which eventually evolved into the name of this delicious pastry: Mengfeng Cake.

后赵晋山师傅回孟封村设炉，专以做该饼为生。其时，孟封镇集市贸易兴旺，客商皆至，此饼味美之名不胫而走，成为远近闻名的佳品。后经多次改进，其品质更佳，观之色泽棕黄，面洒芝麻，食之香、酥、甜、软，因产地孟封镇，大家都称之为“孟封饼”。

Later, Chef Zhao Jinshan returned to Mengfeng Village and set up an oven, dedicating himself to making this pastry as his livelihood. At that time, the market trade in Mengfeng Town was thriving, attracting merchants from afar. Word of the delicious taste of this pastry spread quickly, making it a renowned delicacy known far and wide. Through numerous improvements over time, its quality became even better. With its golden brown color and a sprinkle of sesame seeds on top, it offers a delightful combination of flavors: fragrant, crispy, sweet, and soft. Due to its origin in Mengfeng Town, people have come to call it "Mengfeng Cake."

闻喜煮饼

Wenxi Boiled Cake

在晋南民间把“炸”叫“煮”。主要原料为面粉、蜂蜜、小磨香油、糖粞及上等红白糖等。闻喜煮饼形似圆月，外裹芝麻，滚圆状，内有栗色、绛白二色分明的饼馅，可拉出几厘米长的细丝，吃起来酥沙香甜、不皮不粘不腻，久不变质。

In southern Shanxi, the local dialect refers to "frying" as "boiling". The main ingredients of Wenxi Zhubing are flour, honey, sesame oil made from small stone mills, sugar syrup, as well as high-quality red and white sugar. Wenxi Zhubing is shaped like a full moon, wrapped in sesame seeds, and perfectly round. Inside, it has a distinctly layered filling with a chestnut brown and a crimson white color, which can be pulled into thin strands several centimeters long. When eaten, it is crispy, sandy, sweet, and delicious, neither tough nor sticky nor greasy, and remains fresh for a long time.

莜面栲栳栳

Ko'lao'lao made from naked oat flour

莜面栲栳栳（栲栳kǎolǎo）是来自忻州地区的一种面食小吃，是用莜面精心制作而成的，因其形状像“笆斗”，民间叫“栳栳”，是用竹条编织成的一种上下一样粗细的圆形框，形状像斗，是农家用来打水的一种工具，因为栲栳栳的形状和“笆斗”类似而得名。

"Ko'lao'lao (pronounced as kǎolǎolǎo) made from naked oat flour is a type of noodle snack originating from the Xinzhou region. It is meticulously crafted using naked oat flour, and due to its shape resembling a 'badou' (a round basket made of bamboo strips with even thickness throughout, used by farmers to fetch water), it is colloquially known as 'Ko'lao'lao' among the people. The name 'Ko'lao'lao' is derived from its similarity in shape to the 'badou'."

太谷饼

Taigu Cake

山西面食甲天下，而要说到做饼，最有名的莫过于太谷饼了。它具有甜而不腻、酥而不碎，味美鲜香的特点，以香、酥、绵、软四大特点而闻名。

"Shanxi is renowned for its exceptional noodle dishes, and when it comes to making cakes, none is more famous than the Taigu Cake. Known for its four distinctive characteristics of aroma, crispiness, softness, and fluffiness, the Taigu Cake boasts a sweet but not cloying taste, a crisp texture without crumbling, and a delicious, fresh flavor that has made it famous throughout the land."

传说八国联军打到北京，慈禧仓皇西逃，来到山西太谷品尝到此饼，惊为天人。后来慈禧还都北京后，依旧念念不忘，要将太谷的糕点铺迁到京城。

Legend has it that when the Eight-Power Allied Forces invaded Beijing, Empress Dowager Cixi fled westward in haste and arrived in Taigu, Shanxi, where she tasted this cake and was stunned by its deliciousness. After returning to Beijing, Empress Dowager Cixi could not forget the taste and even expressed her desire to have the pastry shop from Taigu relocated to the capital.

此外，还有大同羊杂汤、太原老豆腐、太原头脑、定襄蒸肉、揪片、荞面灌肠、石头饼、羊杂割、口袋饼、稷山板枣、面筋球、碗托、油糕、不烂子、浑源凉粉等多种美食，都是山西饮食文化的瑰宝。这些美食不仅口感独特，而且背后还蕴含着丰富的历史和文化故事，让人在品尝美食的同时，也能感受到山西的深厚底蕴。

In addition, there are numerous other delicacies in Shanxi that are treasures of its culinary culture, such as Datong Mutton Soup with Viscera, Taiyuan Old Tofu Pudding, Taiyuan Tounao Soup, Dingxiang Steamed Pork, Jiupian Noodles, Buckwheat Flour Sausage, Stone Cakes, Mutton Soup with Viscera, Pocket Cakes, Jishan Plate Dates, Gluten Balls, Wantuo (a type of cold noodle dish), Fried Cake, Bulanzi (a type of steamed vegetable dish), Hunyuan Cold Noodles, and more. These dishes not only boast unique flavors but also carry rich historical and cultural stories behind them, allowing people to savor the deliciousness while also experiencing the profound heritage of Shanxi.

本期我们介绍了山西的美食，如果您对山西旅游感兴趣，请联系智识文旅，我们有很多山西旅行经典路线，供您选择。

In this article, we introduced the delicious food of Shanxi. If you are interested in traveling to Shanxi, please do not hesitate to contact Zhishi Cultural Tourism. We have many classic travel routes in Shanxi for you to choose from.

智识文旅简介

ZHISHI Cultural Tourism

智识国际旗下文化旅游专业品牌，致力于打造中外文化交流的新桥梁、新平台和新体验。凭借卓越的外籍人才团队组织管理经验 和丰富的跨国文化交流经验，精心策划并推出了一系列独具特色的旅游产品。我们提供高端的国际交流互访接待营、外籍教师带领的学生营、专为外籍人士打造的精品文化游等。高标准、定制化的设计，将文化交流融入美食和美景的体验之中。让每一次旅行都轻松与愉悦的同时，深入了解不同国家的文化魅力，拓宽国际视野，推动中外文化的深度融合与互动，增进国家间相互理解和友谊的促进，收获满满的文化知识与独特的心灵体验。

智识文旅，让每一次旅行都成为文化与心灵的对话！

ZHISHI Cultural Tourism, a professional cultural tourism brand under ZHISHI International, strives to create a new bridge, platform, and experience for cultural exchanges between China and foreign countries.With an outstanding team arrangement and management experience of foreign talents and rich experience in cross-cultural exchanges, we have carefully planned and launched a series of unique tourism products. We provide high-end international exchange programs, student camps led by foreign teachers, and boutique cultural tours tailored for foreigners. With high standards and customized designs, we integrate cultural exchanges into the experience of delicious food and beautiful scenery. Every trip with us will be relaxing and enjoyable, allowing you to gain an in-depth understanding of the cultural charm of different countries, broaden your international perspective, promote the deep integration and interaction of Chinese and foreign cultures, enhance mutual understanding and friendship between countries, and harvest rich cultural knowledge and unique spiritual experiences.

ZHISHI Cultural Tourism, making every trip a dialogue between culture and the soul!返回搜狐，查看更多