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Shanxi cuisine (), or Jin cuisine (), is derived from the native cooking styles of Shanxi province in China, and it is famed for noodles, its fried flatbread (''dabing''), and its sour taste. The cuisine is also famed for utilising its locally produced vinegar, just like in Huaiyang cuisine, but the flavour is totally different. Generally speaking, Shanxi cuisine is less known to people outside the region. One of the reasons is that Shanxi is less populated as compared to other provinces in China. Being a very traditional region where the lifestyle of locals has not been modernised, many outsiders find Shanxi cuisine too authentic and traditional. Despite the use of pork and chicken, one of the most popular meat sources in Shanxi is lamb, as well as some other parts of the body of a goat or sheep. For example, lamb soup is usually cooked with livers, stomach, and some other organs from the lamb. However, as a traditional area with strong cultural connections with early Northwest Asian nomadic nations and minorities, the use of lamb in Shanxi has been presenting a unique and blended way of cooking of both North Chinese minorities and the Han Chinese. For example, using ground lamb and carrots as a common kind of dumpling filling, is something that has not yet been found in any other Chinese cooking styles outside Shanxi. Besides, blending ground pork with chopped dill is another kind of popular dumpling filling enjoyed by the locals. The main diet reflects its crop: millet, sorghum, and wheat, while pork, mushrooms, potatoes and turnips are frequently used in dishes. ==Styles== Shanxi cuisine comprises three styles: * Northern Shanxi style, represented by dishes from Datong and Mount Wutai, with emphasis on colour and oil. * Southern Shanxi style, represented by dishes from Linfen and the Grand Canal regions, specialising in seafood, despite the fact that Shanxi is a landlocked province. * Central Shanxi style, represented by dishes from Taiyuan, which presents a mainstream cooking style compared to both the northern and southern regions of the province. Before the 1970s, as local cuisine and professional cooking had not been influenced by Cantonese and Sichuan styles, Taiyuan cuisine contained a number of noodle dishes, Chinese Muslim dishes, local hot pot dishes, and meat dishes using fresh water seafood and lamb. The region is especially famous for its hand shaven noodles (''daoxiao mian''). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Shanxi cuisine」の詳細全文を読む スポンサード リンク
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