Shanxi pickles and dried vegetables have unique flavor and various patterns. Pickled vegetables and dried vegetables were commonly used by farmers in the past spring and winter.
- Chinese name
- dried vegetable
- Classification
- variety of dishes
- Taste
- sweet
- Main ingredients
- Dried eggplant
dried vegetable Taiwan mushroom It is also called fragrant mushroom. It grows on the top of the mountain at an altitude of 3000 meters. It inherits the rain and dew in the clouds and the fertile vegetation through the forest and grass. It is particularly valuable. Coprinus giganteus, produced in Guancenshan natural forest, is milky white from the root to the crown, and milky yellow after drying. Its meat is fat, fragrant, and its nutritional value ranks first among wild mushrooms. stay Zhongtiao Mountain In the primeval forest area of walnut Collected from decayed trees and standing trees of broad-leaved trees Macrofungi ——Monkey head. Hericium erinaceus, with its tender and delicious meat, rich nutrition and high medicinal value shark 's fin 、 sea cucumber 、 Bear paw It is also called the Four Treasures of Chinese Cuisine. Zhongtiao Mountain, with its unique natural conditions, has become a famous origin of monkey head. No matter how you cook, braise, stew or make soup, it is crispy, tender, mellow and delicious. Famous Datong at home and abroad day lily , also called gold needle, ancient name Hemerocallis It is a perennial perennial herb. It is picked when it is still in bud, steamed and dried, and then becomes dried day lily. It can be used as a side dish to stir fry with meat, or make soup to taste delicious and fragrant. Spring picking in many places Toona sinensis leaves Pickle The dried vegetables are eaten all the year round and have a unique flavor. 
