山西民间制作面羊,源自远古秋祭。七月粮谷新熟,人们要举行祭天告祖仪式。祭礼一般用色纯体全的牛羊,叫“牺牲”。古代祭祀为国家大事,后渐渐演化为民俗。山西民间崇尚古风,融谷、畜一体,逢年过节,特别是春节和中元节(农历七月十五),百姓蒸面羊,既祭且食。“二十八把面发,二十九面羊走,除夕晚上扭一扭,大年初一拱拱手。”过羊年怎么能离开羊美食?地处太行山西麓、山西东大门的古州平定,至今仍保留着最具年味的“蒸面羊,送吉祥”风俗。迈进腊月的门槛,尤其是过了腊月二十三(俗称小 Shanxi folk noodles, originated from the ancient autumn festival. In July the grain is ripe, people will hold ancestral heaven ancestral ceremony. Sacrificial rituals generally use pure color whole body of cattle and sheep, called “sacrifice ”. Ancient sacrificial for the state affairs, gradually evolved into folk. Shanxi folk advocating the antiquity, Ronggu, livestock, festivals, especially the Spring Festival and the Chinese New Year (Lunar New Year July 15), people steamed sheep, both sacrifice and food. “Twenty-eight face hair, twenty-nine face goat, New Year’s Eve twists and turns, New Year’s Day arch hand. ” How can the sheep year away from the sheep food? Is located in the foot of the Taihang Mountains, State level set, still retains the most tasteful “steamed noodles, get auspicious” custom. Towards the threshold of the twelfth lunar month, especially after the twelfth lunar month twenty-three (commonly known as small