Shanxi has its own dumpling and stuffed-noodle tradition that is worth exploring alongside the cut and pulled noodle forms. Gaoliang mian (sorghum noodles) — made from the same grain as Fen Jiu baijiu — are darker and earthier than wheat noodles and are used in both soup and pan-fried preparations. Steamed stuffed buns (baozi) with braised pork and preserved vegetable fillings are standard street breakfast food throughout Taiyuan, available from early morning at the stalls that set up near residential neighbourhoods.
Jiaozi (boiled dumplings) in Taiyuan tend to be larger than the delicate southern Chinese style, with robust fillings of lamb and chive or pork and Chinese cabbage. The preferred dipping medium is, inevitably, Shanxi vinegar with a small amount of chilli oil rather than soy sauce. For a focused jiaozi experience, look for restaurants in the older residential areas of Yingze or Xinghualing that advertise hand-folded dumplings (shougong jiaozi).