Datong旅行予算ガイド

A long-standing Datong restaurant traced to the Ming Zhengde era, famed for its nine-flavor 'hundred-flower' shaomai dumplings.

A specialty of Hunyuan county: glassy potato-starch jelly served with broad beans, dried tofu and chili oil — cool and refreshing.

Datong's signature noodle, sliced straight off a dough block into willow-leaf ribbons that fall into boiling water — springy and smooth.

A hearty soup of mutton head, trotter, heart, liver, intestine, lung and blood — warming, savory and unmistakably northern.

A homestyle steamed cake of yellow-millet flour — golden, soft, springy and fragrant, a comfort-food staple of Datong.

Honeycomb-shaped rolls of oat flour, steamed and eaten with a dipping sauce — chewy, filling and quintessentially northern-Shanxi.

A specialty of Guangling county made from well-water and soybeans, in salted and smoked styles — firm, chewy and savory.

Guangling's knife-cut, dyed paper-cutting — vivid and finely worked; a national ICH and, as part of Chinese paper-cutting, on UNESCO's intangible heritage list.

The Daoist ritual music of the Mount Heng region, rooted in the Northern Celestial Masters tradition — ancient and intact; a national ICH.

An ancient opera of the Datong region in northern Shanxi, sung in a distinctive back-throat voice; a first-batch national ICH.

Datong's traditional handcraft of bronze and brass ware, famed for its hotpot vessels; a national ICH.

An ancient opera of Lingqiu county descended from the Yiyang tune, marked by chorus-response singing; a first-batch national ICH.

One of Shanxi's four major bangzi operas, popular in the north with a high, impassioned vocal style; a national ICH.

Hunyuan county's traditional method of simmering potato starch into clear cold jelly; a Shanxi provincial-level ICH.