Prior to my visit, Shanxi did not leave a profound impression on me. However, upon exploring, I discovered that the province’s ancient architecture and rich culture are no less remarkable than Xi’an’s. Despite the inconvenience of its transportation facilities, which were recently alleviated by the opening of the metro last year, my journey was relaxing and focused primarily on immersing myself in Shanxi’s historical culture and culinary delights.
During my stay, I visited numerous museums in Taiyuan, wandering through the city’s streets and experiencing its unique atmosphere. To ensure a smooth trip, I made advance preparations, including downloading the “Tingjing” app for metro navigation, obtaining a bus QR code through Alipay, and reserving tickets for the Shanxi Museum and the Jin Merchants Museum in advance.
On the first day, I visited the Jin Temple Museum, a top attraction in Taiyuan located in a relatively remote area with an early closing time. I opted to take a taxi directly to the site. The scenic area in front of the museum entrance comprises a free park, and the actual museum is located further inside. Primarily an outdoor complex of ancient architectural ruins, the museum’s highlights include the Hall of the Virgin Mary and the Nanlao Spring, the first spring in Jinyang. The carved dragons coiling around the pillars in front of the Hall of the Virgin Mary are particularly impressive, and the murals and wooden fixtures retain their original state, offering a glimpse into the past. Each attraction features a QR code for audio explanations, enhancing the visitor experience.
Afterward, I ventured to the Food Street for dinner. While the street lacked an abundance of local specialties and resembled a commercial district, I still enjoyed trying the灌肠 (a local delicacy) at Yangji Guanchang and the skewers at Qulihong. The灌肠 had a coarse texture and a unique sauce, while the skewers were average, with a minimum order of 10 skewers and a thick sauce reminiscent of peanut butter. Additionally, I sampled a local glass-bottled soda brand called “Taigang.”
For accommodation, I chose the Jinjiang Inn located near the Food Street, conveniently situated next to a subway station opposite the Jin Merchants Museum.
On the second day, I began my morning with a visit to Qingheyuan Restaurant, where I indulged in lamb shumai and Naotou Tang (a traditional breakfast dish). Later, I visited the Donghu Vinegar Garden, a lesser-known attraction typically visited by tour groups. Here, I learned about the vinegar-making process, toured the brewing workshop, and sampled five- and eight-year-old handmade vinegars, which were remarkably rich and flavorful. The “Donghu” brand is well-regarded, though locals often prefer the “Ninghuafu” brand.
The Shanxi Museum, which requires advance reservations, offered an exceptional audio guide, with rich and musical narration akin to a narrated documentary. The museum exhibited architectural models, murals, and grotto sculptures from various regions of Shanxi. Afterward, I strolled through Liuxiang Street, where I enjoyed a lunch of Wantuo, skin noodles, and meatball soup at Liuweizhai.
Lastly, I visited the Jin Merchants Museum, a vast complex with numerous exhibits, including artifacts and instruments used by the Jin merchants. The museum provided a fascinating glimpse into the past and was well worth the visit.
My journey through Shanxi was a captivating exploration of history, culture, and delicious food. Despite the transportation challenges, the province’s rich heritage and culinary delights made the trip unforgettable.
