Discover Chinese food
Local dishes, ingredients and the stories behind them.
Sweet-and-sour meatballs 糖醋丸子
Expect tender meat beneath a glossy, tangy coating; freshly served balls offer a little crispness before the sauce softens them.
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Tofu with shrimp paste 虾酱豆腐
Soft tofu tempers the paste's intense saltiness, while fermentation adds a forceful marine aroma. A little sauce can season a large mouthful of plain rice.
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Wutai mushrooms with scallions 葱烧台蘑
The mushrooms provide an earthy, savory depth and a resilient bite, while cooked scallions add sweetness and fragrance. Sauce intensity depends on the kitchen.
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Knife-cut strip noodles 刀拨面
They have a substantial, regular bite, with firm strands that carry sauce without turning into a soft paste.
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Pressed bean-flour noodles 豆面抿尖
Expect an earthy bean flavor and a texture that is less stretchy than an all-wheat noodle. The small pieces make a spoon useful alongside chopsticks.
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Puffed fried cakes 泡泡油糕
The distinctive feature is the airy, blistered shell against a softer interior. It becomes heavier and less crisp as it sits after frying.
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Flower-shaped steamed dumplings 百花烧麦
The delicate, almost translucent edges contrast with a generous, moist center. Flavor depends on the selected meat or other filling.
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Dingxiang steamed pork-and-potato cake 定襄蒸肉
Potato gives the slices a soft, cohesive texture, while pork supplies fat and savory depth throughout. This is denser than a simple plate of steamed meat.
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Youyu salt-simmered lamb 右玉盐煎羊肉
Expect clear lamb flavor, tender meat and a richer edge from fat, rather than a sauce dominated by sweetness or chili.
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Hequ fermented millet porridge 河曲酸粥
The texture is soft and grainy, while fermentation gives a clear tang that can be unfamiliar on a first taste.
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Yuncheng pebble-baked bread 运城石子饼
The result is dry and crisp, with toasted spots and a firm grain bite. Seasonings may be subtle enough for the wheat flavor to remain prominent.
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Huguan lamb soup 壶关羊汤
The broth is savory and meaty, while different cuts provide tender, springy or gelatinous textures. It is a full meal when paired with bread.
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