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".

Sweet and sour fish is a simple dish, which is a common dish in the recipe. It is more common in Shanxi. The taste of sweet and sour fish belongs to sweet and sour taste. It is a kind of cooking, but how to make sweet and sour fish is best to eat, mainly depends on your own taste habits. Make detailed adjustments. Features: Yiqi Tiaoyuan, nourishing deficiency, promoting blood circulation and stomach, rich in nutrition, with the effect of pacifying cold and strong body and prolonging life.

Oil cake is a traditional snack in northern China. It is widely distributed in Shaanxi, Gansu and Ningxia. It is a kind of pastry that is fried and has an elliptical shape. The filling is usually brown sugar or white sugar. The bubble oil cake is golden in color, delicate and soft, and does not change color after a long period of time. It tastes sweet and soft, and is a pure natural green food.

More than 200 years ago, the fishmongers along the Yangtze River were transported to the mountainous areas of Huizhou in the winter when they were winter. On the way to prevent the fresh fish from deteriorating, a layer of fish was sprayed with a layer of light salt water, often flipping up and down. When arriving in Huizhou for seven or eight days, the fish gills are still red, the quality has not changed, but the epidermis exudes a special smell like smell and non-smelting, but after washing, it is slightly fried by hot oil. After fine fire cooking, not only The stench is rather delicious, and it has become a popular dish.