List of Featured Delicacies in Different Cities of Shanxi Province

In the past, people in Shanxi Province followed a simple rhythm of life: they “started work at daybreak and returned home at sunset.” Hard labor caused them to sweat heavily, leading to significant sodium loss. Their diet rarely included vegetables, but they developed a particular fondness for salt and vinegar — not only to enhance the flavor of otherwise plain food, but also to meet their body's physiological need for salt.

In the central region of Shanxi, locals are accustomed to starting the day with rice mixed with soup, which helps replenish water after a night’s rest. In the southern region, people prefer cakes and dried foods. Regardless of the area, salt and vinegar have long been staples on the Shanxi dining table. This preference is deeply rooted in the region’s natural conditions, including its soil and water, local climate, and the dietary reliance on coarse grains. Faced with limited food variety, residents became highly dependent on salt and vinegar to make their meals more palatable. After a long day of exhausting physical work, they would consume salt-rich foods to restore sodium levels. Even today, in places like Lin County, people still enjoy noodles seasoned simply with salt, vinegar, and soy sauce.

The people of Shanxi have a long-standing tradition of eating coarse grains, rice, and porridge, using a wide variety of techniques to turn both staple and non-staple grains into delicious meals. Culinary practices vary significantly across the province. In the cold northern region, locals favor high-calorie foods made from oat flour, maize, and potatoes, accompanied by radish, tofu, and pickles. In Xinzhou and Jinzhong, sorghum, corn, and pickled vegetables are especially popular. Meanwhile, in the southern part of Shanxi, cooked millet, steamed bread, and cakes are household favorites.

One of Shanxi's most distinctive culinary traditions is its love of vinegar. Due to the high alkalinity of the region’s water and the digestion challenges posed by coarse grains like oat flour, sorghum, corn, and potatoes, vinegar became an essential part of the local diet, aiding digestion and enhancing taste. This deep-rooted fondness even earned the locals the nickname “Old Vinegar.” Whether it’s noodles, steamed buns, dumplings, pies, or stir-fried vegetables, vinegar is almost always part of the recipe — to the point where a meal feels incomplete without it.

In some mountainous areas, where families could not always afford vinegar in the past, people developed the habit of using sour soup as a substitute. Vinegar-making was a common household skill, and vinegar pots, along with salt, were permanent fixtures on dining tables across Shanxi.