There are many kinds of pasta in Shanxi, and Xipi noodle is one of them. Don't roll it, don't peel it, just sip it. The prepared noodles can be "slipped" into your mouth and then served with various ingredients. Topping can be improved according to your own taste, or you can add some other ingredients, such as diced carrots, diced celery and diced garlic. Food is diverse.

2, crossing the bridge rice noodles.

Crossing the bridge rice noodles originated in Mengzi area. The "sea bowl" is filled with soup, first with meat, then well-prepared, and then more than a dozen small dishes of ingredients are put in turn, and rice noodles are poured in. The soup is fresh and full of ingredients. The soup of Mengzi crossing the bridge rice noodles is made of big bones, old hens and ham after a long time, and it is clear and translucent.

3. Luoyang water mat.

There are always 24 dishes, 8 cold dishes and 16 hot dishes in Luoyang water mat. Hot dishes have soup, and soup is water. After eating a hot dish, take it down and eat another one, one after another, constantly updating like running water.

4. herbal tea.

Herbal tea is a kind of herbal tea that people in Guangdong, Hong Kong and Macao eat and summarize according to the local climate, soil and water characteristics, guided by the theory of TCM health preservation, and taking Chinese herbal medicine as raw materials. It has the functions of clearing away heat and toxic materials, promoting fluid production to quench thirst, removing fire and removing dampness, and has become a daily drink for local people.

5, watercress.

Pixian watercress is one of the essential ingredients for cooking Sichuan cuisine. Whether it is Sichuan-style home cooking or Sichuan-style pork, Mapo tofu, watercress and other classic Sichuan dishes, bean paste is indispensable.

References:

People's Network-These special foods are intangible cultural heritage! Have you eaten?