Shanxi pasta has a long history, which can be tested for more than 2, years. Noodles were called "boiled cakes" in the Eastern Han Dynasty and "soup cakes" in Wei Jin. "water introduction" in the northern and southern dynasties; The Tang dynasty was called "cold scouring". There are many kinds of pasta in Shanxi, the raw materials are wheat flour, sorghum flour, bean flour, buckwheat flour and oat flour, and the varieties are Daoxiao Noodles, Lamian Noodles, Gepei flour, Tuwowo and enema. There are more than 28 kinds of recorded pasta.

Daoxiao Noodles

is the most representative noodle in Shanxi, which is the best in the world and has a history of hundreds of years. According to legend, after Mongolian Tatar invaded the Central Plains, the Yuan Dynasty was established. In order to prevent the "Han people" from rebelling and uprising, all the metals in every household were confiscated, and ten households were required to use a kitchen knife, which was used in turn to cut vegetables and cook, and then returned to the Tatar for safekeeping. One day at noon, an old woman made sticks, sorghum flour into dough and asked the old man to take the knife. As a result, the knife was taken away by others, and the old man had to return. When he left the Tatar gate, his foot was touched by a thin iron sheet, and he picked it up and put it in his arms. After returning home, the pot kept ringing, and the whole family waited for the knife to cut noodles. But the knife didn't come back, and the old man was so anxious that he suddenly remembered the iron sheet in his arms and took it out and said, Use this iron sheet to cut the plane! When my wife saw it, the iron sheet was thin and soft, and she murmured, How can such a soft thing cut noodles? The old man said angrily: "cut" and "cut" without moving. The word "chop" reminded my wife that she put the dough on a wooden board, picked it up with her left hand and held the iron piece in her right hand, and stood at the edge of the boiling water pot to "chop" the noodles. One piece fell into the pot, cooked it, fished it into the bowl, and poured the marinade on it for the old man to eat first. The old man said while eating, "Very good, very good. I don't need to take the kitchen knife to cut the noodles again." In this way, one spread ten times, ten spread hundreds, and spread all over Jinzhong. So far, Pingyao, Jiexiu, Fenyang, Xiaoyi and other counties in Jinzhong, both men and women will cut noodles. Later, "Fengyang" gave birth to Emperor Zhu (Zhu Yuanzhang), unified China and established the Ming Dynasty. This kind of "noodle cutting" spread among social vendors, and after many reforms, it evolved into the present Daoxiao Noodles. Daoxiao Noodles is soft and hard, soft and tough, and it has a unique flavor when it is marinated, fried or cold, such as a little vinegar.

Pick the tip

This is a fine product in Shanxi people's recipes, including white flour pick the tip, sorghum pick the tip, miscellaneous grains pick the tip and so on. Pick the tip of white flour with special chopsticks on a special iron plate (commonly known as "picking board"). The tips picked by experts are in the shape of a middle circle and two tips, and some can also pick out long tips 2 ~ 3 times wider than the iron plate with special skills. The skill lies in the moment when the noodles leave the iron plate, stretching the noodles with the chopsticks head and quickly pulling them away from the iron plate with the chopsticks tail. This kind of pasta is unique in operation, soft and refreshing, easy to digest, and unique with large fried meat, fried sauce and vegetarian dishes.

Wipe the noodles

Put the mixed white flour on a flat-eyed eraser, drop it into a boiling pot under the eraser and cook it, and serve it with various toppings and bittern. This kind of pasta is easy to chew and digest, and is suitable for the elderly and people with bad teeth.

After the noodles are mixed, roll them into noodles and cut into strips more than one inch wide. Pull them into a boiling pot (the size is the same as the belly of your fingers) by hand, and cook them with various toppings. This kind of pasta is simple and slippery.

river leakage

put the mixed noodles into a special river leakage bed, forcing the noodles to fall into the pot from the uniform holes below. When the noodles are pressed to a certain length, cut the noodles from below with a knife, cook them with topping or marinate them.

Fish

Put the soft noodles on a handle panel, end the panel with one hand, and use iron chopsticks

Fish

or wooden chopsticks with the other hand to push them down into the pot one by one, like a small fish jumping in the water. This kind of noodles is soft, smooth and easy to digest, and can be eaten with meat toppings or bittern.

cat's ears

white-faced cat's ears

look like cat's ears. They are small and exquisite, and they are tough to eat. The method is to make up with white flour, oat flour or sorghum flour, and roll the flour into dough pieces. Cut it into small squares, push it into thin slices with your thumb, and naturally roll it into a cat's ear shape. If it is accompanied by mutton seasoning, the taste will be more beautiful.

oat noodle

It is made of oat noodle with high nutritional value. Knead the flour, rub the small oat noodle dough, and then wrap it around your fingers, and you will get rolls of oat noodle.

brain

brain is a special kind of breakfast in Taiyuan, which is soup-like food. In a bowl of soup paste, put three pieces of fat mutton, a lotus root and a long yam. The condiments in the soup are yellow wine, distiller's grains and astragalus. When tasting, you can feel the mixed fragrance of wine, medicine and mutton, which is delicious and delicious, and the more you eat, the more fragrant it is. Has the functions of nourishing and promoting blood circulation. Every year during the Lunar Millennium to beginning of spring, most halal hotels in Taiyuan have "brains" listed.

Zhanpian

Special food around Taiyuan, Shanxi, cooked. The leaves of spinach, celery, beans and eggplant are wrapped in dry flour and cooked, mixed with vinegar (fried with vinegar, salt and chopped green onion) or dipped in water.

3 Special Snack Editor

Enema

is a summer snack in Wuxiang. It is made of buckwheat noodles, rich in nutrition, sweet in taste, and has the function of clearing away heat and toxic materials. "Compendium of Materia Medica" contains: "Lowering qi, widening intestine, grinding stagnation, eliminating heat, swelling and wind pain, removing white turbid leucorrhea, and diarrhea due to spleen accumulation." It is characterized by brown and bright color, refreshing and not greasy, and eliminating fire to satisfy hunger. Therefore, it has become one of the favorite and most common foods of the broad masses of the people.

Scar cake

There is an ancient custom in Jinzhong and Jinnan, where grandma's family or relatives and friends always bring a crisp "Scar cake" to congratulate their children on their full moon. This crisp and fragrant scar cake, also known as stone cake, is made by kneading dough with oil, placing the ground thin cake on the heated stones in the furnace, and slowly baking it to form scraggy's scar, hence the name. Among them, Fanshi scar cake is the most famous.

Bowl tray

, also known as enema, is another flavor snack in Shanxi. There are white flour bowls and buckwheat bowls. When eating, cut it into strips with a knife, and season it with garlic vinegar, or eat it cold or stir-fry it in oil. In the streets of Baode, Hequ, Pianguan and Daixian in northwestern Shanxi, stalls selling bowls and saucers can be seen everywhere. Pingyao, Yuci and Taiyuan are mostly hot-fried with white flour bowls and saucers, which is commonly called "fried enema".

The most famous buckwheat bowl holder in Liulin is tough and tasty. The main reason is that the water and soil resources are better, so it is suitable for making such snacks. The main seasonings are spicy oil and vinegar, and adding some garlic foam will taste better.

River fishing of buckwheat noodles

Mix it with warm water and quicklime water, fish it on the river bed, press it into a boiling water pot, fish it into the mixed salt and vinegar soup, pour the mutton and vinegar, and add some old vinegar. The smell is very strange.

Tofu brain

, also known as old tofu, is made of sugar syrup. After boiling, add wet powder, add soaked oil vermicelli, add appropriate amount of tofu brain and season with onion, salt and pepper. Its color is golden red and bright, and its quality is slightly thick. It is a favorite breakfast for Shanxi people to scoop it into a bowl, add dried seaweed, kelp, leek foam and pepper, and pour sesame oil.

xiaoyi huoshao

huoshao is a kind of cake snack with special flavor in xiaoyi county, Shanxi province. xiaoyi huoshao can be divided into salty huoshao, sugar huoshao and vegetable huoshao. Salty fire is wrapped with salty salt and fennel, baked with tobacco. When eating, it is more delicious if accompanied by chopped green onion, garlic, vinegar, soy sauce, salt and monosodium glutamate.

the production of sugar fire: put the old yeast, alkaline flour and cold water into a basin and stir them into a thin paste, then pour the flour into dough, knead the dough with cold water repeatedly until the dough is smooth, and cover it with a wet cloth for 3 minutes. At the same time, stir the brown sugar, sesame paste and osmanthus into sugar paste. Then put the dough on the greased chopping board, rub it into long strips, cut it into pieces, press it flat, and roll it horizontally into thick pieces five inches long and three inches wide. Then, lift the dough with the left end of the thick piece in your left hand (thumb up, other four fingers down), and then swing it to the right of the chopping board with your wrist back (with even strength and neat movements), and bang it across the chopping board. Spread the sugar paste evenly on it, hold up the left end of the dough sheet with your left hand and gently stretch it outwards, at the same time, roll the dough sheet from right to left with your right hand, rub it evenly, pull it into a dough, knead it into a peach shape, and press it up into a round cake. According to this method, finish all the remaining blocks. Heat the iron pan on a low fire, spread sesame oil, bake the baked biscuit blank on the pan for about five minutes, and then turn it over and bake the front side (about ten minutes on both sides). Then put it in the oven and bake it to a sauce yellow with low heat.

there are differences between meat and vegetables when cooking. Chop pork or mutton into minced meat, add radish and cabbage, add pepper, salt, ginger foam, monosodium glutamate and onion, and stir to make stuffing. Vegetables cooked in plain fire are mixed with seasonings. Mix the noodles with warm water, add soda, knead well, and cover with a wet cloth for 3 minutes. Spread flour on the chopping board, put the baked dough on it, rub it into a round strip, pull it into a flour preparation, press it into a round skin, wrap the stuffing, pull off the dough at the closing place, press it into a round cake, and bake it with a hammer.

the way of burning is different, and the taste is different, but the characteristics of * * * are that it is soft and non-sticky, fragrant and delicious, with even layers, crisp texture and suitable for hot eating.

The fire in Xiaoyi is said to be related to "burning Zhongyang Building". In the center of the old city of Xiaoyi, there is a Yong 'an market, and there is a magnificent and magnificent Gu Lou-Zhongyang Building in the city center. According to legend, this building was built in the Han and Wei Dynasties. Since the establishment of the county in the Han and Tang Dynasties, Xiaoyi has been an important town, with colorful cars and merchants, and many people coming and going from the county to the city. Anyone who comes to the city will be there, look at its building, and then praise it: it's really high! It has been handed down from generation to generation and has a good reputation. And filial piety people are often proud of it. Everyone said, "Half of my filial Zhongyang Building is still in the sky!" This statement does mean deceiving the sky, and it has annoyed God for a long time, so he sent Vulcan to lower the world to burn it.

On April 15th, the year of Xin Mao, Shunzhi, Qing Dynasty, Yong 'an Market Conference, the four streets downstairs of Zhongyang were strewn with shops, crowded with people, and very lively. People in the food stalls are tasting all kinds of snacks.

at noon, the market is booming. In Zhongyang, there is another old man selling fire with gray hair and shabby clothes downstairs. The old man frowned, as if he were depressed. While making a fire, he repeatedly peddled loudly; "Come and buy a fire, swallow it, and it won't burn." The old man's strange hawking voice attracted everyone to watch. A young man asked the old man, "How much is it?" Weng replied, "A hundred taels of gold and a thousand taels of silver". "A small fire, so expensive, strange!" The onlookers talked about it in succession, feeling very strange and puzzled. The old man said angrily, "I think my fire is small, so you should wait for it!" " After that, the old man closed up and left. Just after noon, Zhongyang Building suddenly caught fire, and in less than a moment, it became a pile of rubble.

Afterwards, people associated the fire in Zhongyanglou with the appearance of the old man selling fire, thinking that it was the inspiration of God. Therefore, people in the city generally eat fire, thinking that if they don't eat fire, the fire will burn the house and burn the house, and the villagers will follow suit. Since then, burning has become the food custom of the Yi people. Up to now, Fenxiao area eats fire during the New Year, mostly on New Year's Eve, which is called "turning over and burning".

Shouyang Dried Tofu

"Shouyang Dried Tofu" is a traditional local product in Shouyang, which has a smooth, brown and bright appearance, golden inside and a solid taste, and has been praised by consumers for many years. However, due to the backward production mode, the traditional manual production is the main performance, which is that the quality of the product is unstable. When vacuum packaging is used, the taste and flavor of the product are obviously reduced compared with that of fresh dried tofu. It restricts the pace of industrialization of this traditional famous product and becomes a common problem in the bean product processing industry today. In view of the above technical problems, the fresh dried bean curd can be preserved at room temperature for 1-15 days, or stored for 6 months without vacuum packaging bags, so as to keep its color stable and smell natural; Dried bean curd has stable shape, good pressure resistance and tensile resistance; Without changing its quality technology or process, in order to maintain and develop this famous product.

Shouyang dried bean curd has a long history. Tofu workshops are spread all over rural towns, and Shouyang dried bean curd is made of local high-quality soybeans. Due to the suitable soil and climate, Shouyang soybean is full of granules, rich in protein, fat, vitamins and other nutrients, with many varieties, high yield and pure and excellent beans. Dried bean curd refined by traditional technology is low in sugar, slightly salty, delicate in taste, fragrant in taste, high in protein fat, high in vitamins and low in cholesterol, and has high nutritional value. Shouyang dried bean curd is widely used in restaurants, families, tourism, military supplies and many other aspects. In 1993, the first Shanxi Agricultural Products Expo and the 1995 National Agricultural Products Expo, Shouyang dried bean curd won the silver prize. [1]

4 Pingyao pasta editor

Pingyao pasta has a long history and distinctive features, especially miscellaneous cereal pasta, which is a must in Shanxi, no matter from variety pattern or seasoning collocation. "China pasta is in Shanxi, Shanxi pasta is in Jinzhong, and Jinzhong pasta is in Pingyao", which is the affirmation of Pingyao people to their hometown pasta culture. Pingyao in history was once an important town in the north-south commercial corridor of China, where the dining habits of various places gathered, thus forming its own dining style. There are more than 1 kinds of pasta recorded in history. Its pasta, fine coarse grains, flour and rice fine cooking, rich seasoning, memorable, loved by guests from all directions.

coarse grain pasta

Pingyao people are good at making coarse grain pasta, which is characterized by fine coarse grains and fine coarse grains. Coarse grain noodles are made of edible sorghum, corn, bean noodles and potato flour. There are 37 common kinds.

1. Cooking food: flour food cooked with boiling water and served with seasonings and vegetables

Shovel pieces of sorghum flour products. Put the dough on the hand board for eating tools, such as a table tennis bat-shaped hand board and wood, and shovel it into the pot with a flat shovel. After cooking, add vegetables and seasonings to eat.

hold the sorghum flour products. Mix the dough thinly, hold the dough tightly by hand, flow it into the pot along the fingers and cook it, and add vegetables and seasonings when eating.

rub fish sorghum flour or wheat flour products. The dough about the size of corn kernels is rounded and squashed with two palms, which looks like a small fish. After cooking, it is eaten with vegetables.

Sorghum flour products for orphans. Flatten the mixed noodles, put them on the hand board, squeeze them into thin strips along the board with chopsticks and put them into the pot. Add vegetables to eat after cooking.

cut board sorghum flour or corn flour products. Mix the noodles with moderate hardness, flatten them with a rolling pin on the chopping board, cut them into thin slices with a knife and put them into the pot. Cook them and add vegetables to eat.

Liuliujian bean flour products. Mix the bean flour and thin, pick it up with chopsticks and pour it into the pot. Cook it slightly. Serve with seasonings and vegetables.

rice, corn flour or sorghum flour products. Mix the noodles evenly, and use a hoe to rub the radish, melon, etc. into shreds or slices. The wooden frame around it is well-shaped, with a raised metal plate in the middle and a flat hole on it. The upturned scaly part is a thin blade. Rub the noodles into the pot, cook with porridge, and add seasoning when eating.

sorghum flour and corn flour products are made by rubbing. Rub the noodles into flat strips with a boil and cook them in a pot. Add vegetables and seasonings when eating.

the products of sorghum flour, bean flour and potato flour are made in Minge. The basic structure of putting the kneaded noodles on a bed-sipping pasta tool is similar to that of a boil, but the difference is that there is a copper sheet in the middle, and the holes on the copper sheet are in a small circle. The wooden pickaxe is repeatedly squeezed with the tools used for the bed-sipping, and the round short strips are squeezed out, cooked in boiling water, and various dishes and condiments are added when eating.

products of kneading sorghum flour, corn flour and soybean flour. Use the dough kneading tool, which has a round barrel shape and a thick wall. A copper sheet with a small round hole is fixed under it. The noodles can be pressed into small short strips by using a cork, which has the same function as a sipping bed and is squeezed into thin short strips for cooking. Seasonings and vegetables are added when eating.

He Laolao buckwheat noodles and sorghum noodles products. Mix the noodles, press them into boiling water with a river fishing bed and cook them. Add vegetables and seasonings to eat.

the bowl raises the orphan high.