. Jiezhou mutton steamed bun is a famous traditional delicacy in Jiezhou Town, Yanhu District, Yuncheng City, Shanxi Province. Jiezhou mutton steamed buns are made with high-quality ingredients and unique craftsmanship. They select mutton and mutton bones to cook the soup. A bowl of clear soup concentrates the essence of mutton and mutton bones. Put coriander and chopped green onion in the soup and eat it with two cakes. It tastes like rotten meat and thick soup, full of aroma, delicious and endless aftertaste.
2. Yangcheng Braised Pork is one of the famous specialties in Yangcheng Town, Ruicheng County, Yuncheng City, Shanxi Province, and is known as a unique dish in Shanxi. Yangcheng Braised Pork is a very favorite food among local people. It has the characteristics of fresh color, soft skin, delicious but not greasy taste, and long-term storage without rotting. Braised pork sandwiched between roasted pancakes is a popular local delicacy. It tastes crispy and delicious, has a unique flavor, and is deeply loved by diners.
3. Beixiang mutton and carrot is a famous traditional delicacy in Beixiang Town, Yanhu District, Yuncheng City, Shanxi Province. It has a history of more than 100 years. The key to making mutton carrots is mutton soup, which is made from mutton front leg meat, onions, ginger, pepper and other ingredients. Carrot is a kind of flour cake, which is baked with flour, warm water, cooking oil, salt and other raw materials.
4. Haggis, one of the famous traditional delicacies in Xinjiang County, Yuncheng City, Shanxi Province. Haggis is a high-quality sheep soup made from sheep skeleton, plus mutton, sheep tripe, sheep intestines, sheep lungs, sheep liver, sheep blood, etc., and is served with coriander, chopped green onion, mutton oil and chili pepper, etc. When eaten with Mahua or Guokui, it is oily but not greasy, fresh but not sour, fragrant and refreshing, and is loved by people.
5. Wanrong jelly has two types: hot and cold. The one topped with mutton jelly is the hot jelly, and the one mixed with spicy oil, mustard, salt, minced garlic, soy sauce and vinegar is the cold jelly. It is said that it started in the Qing Dynasty and was introduced from Hancheng, Shaanxi. The most famous one is Saner jelly. The third son, whose name is Wang Donghai, learned this craft from Ronghe Chai Shixing when he was young and made innovations. His ingredients are very particular. The main ingredients are buckwheat noodles from Hancheng and Yichuan Mountains in Shaanxi Province. When pouring the spicy oil and spicy sauce, he pays attention to the heat. The jelly does not penetrate into the bowl. It is fragrant when eaten, spicy and refreshing.