The oil meat

Oily meat is the most famous traditional dish in Shanxi, and now it is a famous snack in Pingyao, which has been carefully cooked by chefs from generation to generation and passed down to this day. In February, 1957, it was appraised by experts organized by the city catering company, and the oily meat made by the famous chef Wu Wanku was rated as one of the top ten famous foods in Taiyuan. Later, famous chefs such as Zhang Dianhua,-and Fang Mingsuo participated in the cooking competitions in the whole city, the whole province and the whole country, and won the gold medal, which won glory for the people of Taiyuan. Since the market economy, all restaurants and restaurants that operate Shanxi rice dishes have had oily meat. However, perhaps for some purpose, some restaurants have transformed the oily meat into various and unrecognizable ones, and what series of oily meat have been derived, such as Chinese cabbage oily meat, pepper oily meat, spicy oily meat, etc. In order to meet the needs of diners, onions, garlic shoots, dried red peppers and soybean sprouts have been added to the oily meat ... Over time, the original traditional oily meat has been hard to find. In fact, the oily meat should work hard on the selection of ingredients, side dishes and cooking, so as to highlight the strong local characteristics of Shanxi.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)