Is there any delicious special food in Yangquan that can't be eaten anywhere else? Where is it?

Among the famous foods in Yangquan, Qu Min floating in Yangquan is the most famous. As long as vermicelli and as fine as wool powder, it is fragrant and delicious, rich in nutrition and unique in flavor, and also has the effect of eliminating fire and summer heat. Park Min-qu, also known as river fishing, was popular in Yangquan from about the Ming Dynasty. It is made of mung beans mixed with a small amount of white flour and flour and pressed by a special curved bed. After cooking, take it out and put it into the soup made of various seasonings, and float. In the late Ming and early Qing Dynasties, Mr. Fu Shan praised its delicacy in Old Collection of Rivers, which is still fragrant in the mountain city.

2. black bean leafy vegetables

Ode to bean leaves

Growing beans in the mountains is afraid of rare seedlings, and the family is miserable with hunger.

Rent chaff, take crocks, and store vegetables to taste Huo and Wei.

A new valley appeared on the scene. It was completely white.

In the early stage, beans hurt English, and in the later stage, leaves turn yellow.

I am a young woman, burying my dressing gown in grass.

Help each other or three or five,-a basket of narrators.

The eaves are not dyed baskets; the stranger they are, the colder they get.

Pick up the green field and touch your fingers.

When you listen to jokes, the fence falls down.

Fuchai drinks mountains and waters, and cooks with candles.

Women in China sharpen their knives and do not miss the woodcutter, and the stream head bathes the eaves.

Chatting with the urn, tasting soup and begging for death.

When I was in Dili, it was vulgar and the people couldn't eat.

Xin Guan Ming was on duty, and he retired with Shu Ren.

Jiaozi on the plate is rich in vegetable roots, and the food is fragrant.

This is a poem written by Li Zhengyuan in Qing Dynasty, which describes the process of bean sprouts retting. Delicate and vivid description of the tense scene of farmers cooking, expressing deep feelings for the local customs of their hometown. Black bean leafy vegetables are pickles that farmers often eat in Pingding County in the old days. In the old society, there was a legend of "dividing fields, dividing water, dividing mountains and providing food for half a year". Bran, that is, bran, here refers to sauerkraut cooked with black bean leaves. It is said that there was a custom of eating bean leaves as early as Jin Xiangong.

Every autumn, people in Pingding area begin to prepare for the winter every year. First, the green leaves of bean branches are collected, naturally dried in a ventilated place, and then cut into filaments. Then soak it in boiling water, cool it with cold water, put it in a big basket, press a big board on the vegetables, put stones on the board, and squeeze out the water from the bean leaves. Put the squeezed bean green leaves into the urn and tamp them, then press a big stone. Finally, add water and rice soup for retting.

Pickled bean sprouts can be used not only for cooking, but also for making soup, and also have medicinal values such as reducing fire, quenching thirst and diminishing inflammation. Pingding people who work in other places will always mention whether there are black bean leafy vegetables when they go home. Wherever I go, whenever I mention black bean leafy vegetables, I will tell you this unique pickle with relish.

3. dried cucumber

Location: Hougou and Hetou Village, Pingding County. Production began in the Hongwu period of the Ming Dynasty (1368- 1398). It is favored by people for its crisp, refreshing and mellow taste and convenient eating. Qing Dynasty was designated as a royal tribute, enjoying the reputation of "Dragon Tendon". Cucumber stems are made of high-quality spinless seedless young melons, which are rich in vitamins, potassium salts, amino acids, sugars and other essential nutrients, which can promote gastrointestinal peristalsis and lower cholesterol. Pingding cucumber not only meets local demand, but also sells to Beijing, Tianjin and other places. (delicious 123

4. Canned meat

Yangcheng canned meat is a famous food in Sanjin. It is not only unique in manufacturing technology, pure in flavor and fragrant, but also a wonderful flower in China Ceramic Science and Technology Park.

During the Song and Yuan Dynasties, Qiao, a famous ceramic family, moved from Anlong Bridge in Shaanxi Province to Qiaogou in Gaoping, Shaanxi Province to develop the ceramic industry. After years of selection, Joe found that the ceramic resources in Houziyao Village, Dongwuhuali, Yangcheng County were very rich, so he started his own ceramic kiln and started burning goods, and his business was very prosperous. In the early years of Wanli in the Ming Dynasty, Joe's descendants moved to Houziyao Village in Yangcheng to build a pottery field. Soon, many new ceramics came out one after another, the most famous of which is Yangcheng meat jar, which is still popular despite vicissitudes.

Yangcheng meat jar is shaped like coarse porcelain, with fine glaze and a small neck and a big belly. It has an Ou-shaped lid, which is suitable for the jar mouth and placed smoothly and tightly. It is beautiful in appearance, bright in color, solid and generous, smooth and delicate in hand, extremely convenient to use, can meet the needs of cooking, stewing and stewing meat, and is also a combination of tableware and arts and crafts, which is deeply loved by local people. Canned meat is made of pork, beef or mutton, millet and various seasonings. Meat tastes pure, soft and delicious.

Piaominqu

Among the famous foods in Yangquan, Piao Qu Min is the most famous. Piao Qu Min, also known as Xiaohe Lao, has been popular in Yangquan since the Ming Dynasty. It is made of mung beans mixed with a small amount of white flour and flour and pressed by a special curved bed. After cooking, take it out and put it into the soup made of various seasonings, and float. As long as vermicelli and as fine as wool powder, it is fragrant and delicious, rich in nutrition and unique in flavor, and also has the effect of eliminating fire and summer heat. In the late Ming and early Qing Dynasties, Mr. Fu Shan praised its delicacy in Old Collection of Rivers, which is still fragrant in the mountain city.

Pingding bean leaf vegetable

Origin: Pingding County, Yangquan City

Main products: adzuki bean leaves or soybean leaves.

Methods: Picking bean leaf vegetables after "Bailu" and pickling before and after "beginning of winter" after several processes can be preserved for six months to two years.

How to eat: stir-fry or season separately before eating; As seasoning, add pasta, etc. Or eat local characteristics to make bean leaf vegetables and millet sour rice.