Shanxi Fried Boiled Pork

Over-oil is the most famous traditional dish in Shanxi. According to legend, this dish first appeared in the Southern and Northern Dynasties. It was originally a famous dish in the official residence of Pingdu (now Linyi) in the capital, and later spread to the Taiyuan folk. In the Song Dynasty, it has become a representative variety of the market. “Over-oil” is available in Jiangsu, Shanghai and Zhejiang, and Shanxi’s oily meat is different from the selection of materials to the production, with a strong local characteristics of Shanxi. In addition to the traditional use of selected lean meat after sizing, pulling oil, with natural black fungus, mushrooms, winter bamboo shoots fried, and now there is a mushroom over oiled meat (Taiwan mushroom, is the abbreviation for the production of Wutai mountain mushroom, is a kind Highly nutritious edible fungus, also known as "broccoli".

When you come to Shanxi, you must try this oil that is called "three Jins and one flavor". There are many kinds of sayings about the origin of oily meat. The practices in different parts of Shanxi are also different. The most famous ones are Datong, Taiyuan, Yangquan and Jincheng. Although this oil is also popular in other cities in China, the oily meat in Shanxi is different from other places in terms of material selection and production, and has a strong and unique flavor of Shanxi. A plate of super-oiled meat must be golden and bright, with a taste of salty but slightly vinegar. Into the mouth is also soft and tender, the juice should be appropriate and transparent, not too thin or too thick, a little bit of oil is the best.