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Shanxi cuisine (Chinese: 晋菜 or 山西菜) is derived from the native cooking styles of the Shanxi region in China, and it is famed for noodles, its fried flatbread (da bing), and its sour taste. Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in The History of Chinese cuisine in China can be traced back to the Chinese Stone age, where the cultivation of Rice and the production of Anhui cuisine ( is one of the Eight Culinary Traditions of China. Cantonese ( Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton Fujian cuisine (Chinese 闽菜 POJ: Ban chhai or 福建菜 POJ: Hok-kian chhai is derived from the native Cooking style of the province of Hunan cuisine, sometimes called Xiang cuisine ( consists of the cuisines of the Xiang River region Dongting Lake and western Hunan Province Jiangsu cuisine (Simplified Chinese 苏菜 or 江苏菜 Traditional Chinese 江蘇菜 is one the Eight Culinary Traditions of China. Shandong cuisine ( more commonly known as Lu cuisine ( is one the Eight Culinary Traditions of China. Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine ( is a style of Chinese cuisine originating in Sichuan Province of southwestern Zhejiang cuisine (Chinese 浙菜 or 浙江菜 is one of the Eight Culinary Traditions of China. Beijing cuisine ( is a Cooking style in Beijing, China. It is also formally known as Mandarin cuisine. Chinese imperial cuisine (Chinese 御膳 or 宫廷菜 is derived from a variety of cooking styles of the regions in China mainly Shandong cuisine and Jiangsu cuisine Chinese aristocrat cuisine (Chinese 官府菜 traces its origin to the Ming and Qing dynasties when the Imperial officials stationed in Beijing brought Liaoning cuisine (Chinese 辽菜 or 辽宁菜 is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Tianjin cuisine (津菜 or 天津菜 is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine Buddhist cuisine is a kind of East Asian Cuisine which is followed by some believers of Buddhism. Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine or Chaoshan cuisine ( originates from Chaoshan, a region of China in the Hubei cuisine (Chinese 鄂[[wikt 菜|菜]] or 湖北[[wikt 菜|菜]] is derived from the native cooking styles of the Hubei province of China Jiangxi cuisine (Chinese 赣菜 or 江西菜 is derived from the native cooking styles of the Jiangxi province of southern China. Hakka cuisine is the cooking style of the Hakka people who are primarily found in southeastern China ( Guangdong and Fujian) but also may be found in The cuisine of Hong Kong is Cantonese cuisine with extensive influences from parts of non-Cantonese-speaking China (especially Chaozhou, Dongjiang, Huaiyang cuisine ( is one of the major traditions of the Cuisine of China. Chinese Islamic cuisine (清真菜 or 回族菜 is the cuisine of the Hui (ethnic Chinese Muslims and other Muslims living in China. Northeastern Chinese cuisine (东北菜 Pinyin: dōngběi cài is a style of Chinese cuisine in Northeastern China. Guizhou cuisine (Chinese 黔[[wikt 菜|菜]] or 贵州[[wikt 菜|菜]] is derived from the native cooking styles of the Guizhou region in China Shaanxi cuisine (Chinese 秦菜 or 陕西菜 is derived from the native cooking styles of northwestern China. Shanghai cuisine (上海菜 also known as Hu cai (滬菜 Pinyin: hù cài is a popular style of Chinese cuisine. The Cuisine of Xinjiang (新疆菜 is the food of the Uyghurs ( Uyghur Yemekliri) known for cooking fiery lamb Kebabs and homemade Macanese cuisine is unique to Macau, China and which consists of a blend of southern Chinese and Portuguese cuisines with significant influences Henan cuisine (Chinese 豫菜 or 河南菜 is derived from the native cooking styles of the Henan region in China Yunnan cuisine ( 滇[[wikt 菜|菜]] Pinyin: Diāncài or 云南[[wikt 菜|菜]] pinyin Yúnnán cài is an amalgam of Han Chinese and American Chinese cuisine refers to the style of food served by certain Chinese Restaurants in the United States. The Burmese Chinese or Chinese Burmese are a group of Overseas Chinese born or raised in Burma (Myanmar Canadian Chinese cuisine or Can/Chinese is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. Caribbean Chinese cuisine is a popular style of food resulting from a fusion of Chinese and West Indian cuisines. Chifa is a term used in Peru to refer to a style of food produced by the fusion of Creole Limean food with Chinese food brought by Chinese There are many types of foods in the Philippines because of inhabitants residing in the country Indian Chinese cuisine is the adaptation of Chinese Seasoning and Cooking techniques to Indian tastes Indonesian Chinese cuisine is characterized by the mixture of Chinese with local Indonesian style. Japanese Chinese cuisine is a unique style of Chinese cuisine served by Chinese restaurants in Japan. Korean Chinese cuisine ( Korean: Junghwa yori; hangul 중화요리 hanja 中華料理 is derived from traditional Chinese cuisine but has been strongly Malaysian cuisine reflects the multi-racial aspects of Malaysia. Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend The cuisine of Singapore is often viewed by people as a prime example of the ethnic diversity of the Culture of Singapore. Cuisines in Taiwan ( POJ: Tâi-oân liāu-lí have several variations The Thai Chinese are an Overseas Chinese community who live in Thailand. ( Postal map spelling: Shansi) is a province in the northern part of the People's Republic of China. A noodle is food made from unleavened Dough that is cooked in a boiling liquid Bing is a Chinese term used to describe dough-based Chinese Flatbreads, Pancakes unleavened dough foods or indeed any food item The cuisine is also famed for utilizing its locally produced vinegar, just like the Huaiyang cuisine, but the flavor is totally different. Vinegar is an acidic liquid processed from the Fermentation of Ethanol in a process that yields its key ingredient Acetic acid (also called ethanoic acid Huaiyang cuisine ( is one of the major traditions of the Cuisine of China. The main diet reflects its crop (agriculture): millet, sorghum, and wheat, while pork, mushrooms, potatoes and turnips are frequently used in dishes. The millets are a group of small- Seeded Species of Cereal crops or grains widely grown around the world for Food and Fodder Sorghum is a genus of numerous species of grasses, some of which are raised for grain and many of which are used as Fodder plants either cultivated or as part Wheat ( Triticum spp is a worldwide cultivated grass from the Levant area of the Middle East. Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive A mushroom is the fleshy Spore -bearing Fruiting body of a Fungus, typically produced above ground on soil or on its food source The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae For similar vegetables also called "turnip" see Turnip (disambiguation. The cuisine comprises three styles:
- The Northern Shanxi style, represented by dishes from Datong and Mount Wutai, with emphasis on color and oil. ( Postal map spelling: Shansi) is a province in the northern part of the People's Republic of China. Datong ( is a city in the northern Shanxi Province in China, and is located a few hundred kilometres west by rail from Beijing with an elevation of Mount Wutai () also known as Wutai Mountain, located in Shanxi, China, is one of the Four Sacred Mountains in Chinese Buddhism.
- The Southern Shanxi style, represented by dishes from Linfen and the Grand Canal regions, specializing in seafood, despite the fact that Shanxi is a landlocked province. ( Postal map spelling: Shansi) is a province in the northern part of the People's Republic of China. Linfen ( is a Prefecture-level city in southern Shanxi province People's Republic of China. ( Postal map spelling: Shansi) is a province in the northern part of the People's Republic of China.
- The Central Shanxi style, represented by dishes from Taiyuan, which is the mixture of both the Northern Shanxi style and the Southern Shanxi style. ( Postal map spelling: Shansi) is a province in the northern part of the People's Republic of China. Taiyuan ( lit "Great Plains" is a Prefecture-level city and the capital of Shanxi province China. ( Postal map spelling: Shansi) is a province in the northern part of the People's Republic of China. ( Postal map spelling: Shansi) is a province in the northern part of the People's Republic of China. The region is especially famous for its hand shaven noodles (Dao xiao mian).
Ingredients
Shanxi mature vinegar (also called "overmature vinegar"), called Shanxi lao chencu (山西老陈醋) in Chinese,photo is a famous product of the region, and is produced primarily in Qingxu County, near the provincial capital of Taiyuan. Taiyuan ( lit "Great Plains" is a Prefecture-level city and the capital of Shanxi province China. The Shanxi Vinegar Culture Museum has been built there. [1][2]
