山西菜点分为南、北、中三派。南路以运城、临汾地区为主,菜品以海味为最,口味偏重清淡。北路以大同、五台山为代表,菜肴讲究重油重色。中路菜以太原为主,兼收南北之长,选料精细,切配讲究,以咸味为主,酸甜为辅,菜肴具有酥烂、香嫩、重色、重味的特点。山西面食尤其著名,品种多,吃法别致,风味各异,成品或筋韧或柔软,无不 Shanxi cuisine points into South, North, Central Plains. South Road to Yuncheng, Linfen region mainly dishes to seafood as the most emphasis on light taste. North Road to Datong, Wutai Mountain as the representative, pay attention to the heavy oil heavy color dishes. Middle Road Taiyuan Taiyuan, both the length of both North and South, fine selection of materials, cut with stress, salty-based, supplemented by sweet and sour, dishes with Sulan, tender, heavy, heavy flavor characteristics. Shanxi pasta is particularly famous, variety, chic, unique flavor, finished or tendon tough or soft, all