"All the pasta in the world can be found in the Three Jin Dynasties." Shanxi pasta has evolved from ancient times to today, and also from the Loess Plateau to the whole country and the world.

Shanxi pasta is not only an important part of the Chinese nation’s food culture, but also a wonder in the world’s food culture.

Shanxi pasta has a long history. It has a history of at least more than 2,000 years from the time that can be verified.

Take noodles as an example. In the Eastern Han Dynasty, they were called "boiled cakes"; in the Wei and Jin Dynasties, they were called "soup cakes"; in the Southern and Northern Dynasties, they were called "Shui Yin"; and in the Tang Dynasty, they were called "Leng Tao"...

The names of pasta are constantly changing, and they vary from time to time and place. As the saying goes, "Jiao'er" calls it "Jiao'er" because of its many names. The numerous names and names of pasta just show that Shanxi people attach great importance to and love it.

There are many types of pasta in Shanxi. An average housewife can use wheat flour, sorghum noodles, bean noodles, buckwheat noodles, and oatmeal noodles to make dozens of kinds of noodles, such as shaved noodles, ramen noodles, Gepei noodles, push noodles, enema, etc.

When it comes to the hands of the chef, it is danced in a variety of ways, making it dizzying.

There are 280 well-documented types of pasta in Shanxi.

Generally, housewives can make dozens of kinds of dishes, but in the hands of chefs, they can even renovate them to achieve a state of variety and taste.

Tijian is a delicacy in Shanxi people’s recipes, including white flour, sorghum noodles, multigrain noodles, etc.

To pick the white noodles, you need to use special chopsticks on a special iron plate (commonly known as "picking noodles").

The picks made by masters are round in the middle and pointed at both ends. Some use special techniques to pick out long picks that are 2 to 3 times wider than the iron plate.

The skill lies in the moment when the noodles leave the iron plate, use the head of the chopstick to stretch the noodles, and use the tail of the chopstick to quickly pull the noodles away from the iron plate.

This kind of pasta is unique in its preparation, soft and refreshing, easy to digest, and paired with fried meat, fried sauce, and meat and vegetable marinade, it is unique.

To wipe the noodles, press the mixed white noodles on a flat-eye grater, drop it from the grater into a pot of boiling water and cook it. It is served with various toppings and marinated. 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 together, roll them out and cut them into strips more than an inch wide. Use your hands to pull each piece into a pot of boiling water. After cooking, eat it with various toppings.

This kind of pasta is simple to make and delicious to eat.

He Liu puts the mixed noodles into the special He Liu bed, forcing the noodles to drop into the pot from the uniform holes below.

When the noodles are pressed to a certain length, use a knife to cut the noodles from the bottom, cook them with toppings or marinate them and eat them.

To fish fish, place the soft noodles on a panel with a handle, hold the panel with one hand, and use iron chopsticks or wooden chopsticks with the other hand to push it down into the pot one by one, like a small fish jumping in the water.

This kind of noodles is soft and smooth, easy to digest, and can be eaten with meat and vegetable toppings or marinated.

Cat ears are shaped like cat ears, small and exquisite, and taste tough and sharp.

The method is to mix white flour, oat flour or sorghum flour, etc., and roll the noodles into dough sheets.

Cut into small cubes, push into thin slices with your thumbs, and naturally roll into a cat ear shape. If paired with mutton seasoning, the taste will be even more beautiful.

Oatmeal noodles are made from oatmeal noodles with extremely high nutritional value. Knead the dough, knead the small oatmeal dough, and then roll it around your fingers to turn into rolls of oatmeal noodles.

, stand upright in a cage and steam until cooked.

Ningduoduo is a famous breakfast unique to Taiyuan City, which is a soup-like food.

In a bowl of soup, put three large pieces of fat mutton, a piece of lotus root, and a long yam.

The condiments in the soup include rice wine, distiller's grains and astragalus.

When you taste it, you can feel the mixed aroma of wine, medicine and mutton. It is delicious and the more you eat, the more fragrant it becomes.

It has nourishing and blood-activating functions.

Every year during the period from the White Dew to the Beginning of Spring in the lunar calendar, most of the halal restaurants in Taiyuan City have "brains" on the market.

Enema is a summer snack in Wuxiang. It is made of buckwheat noodles. It is rich in nutrients, sweet and mild in nature, and has the function of clearing away heat and detoxifying.

"Compendium of Materia Medica" records: "Reduces qi and widens the intestines, removes stagnation of grinding and stagnation, relieves heat, swelling and wind pain, removes white turbidity and leucorrhea, and relieves spleen and diarrhea." It is characterized by bright brown color, refreshing and not greasy, and it can relieve fire and satisfy hunger.

Therefore, it has become one of the most popular and common foods among the people.

There is an old custom in Jinzhong, southern Shanxi and other places. When a child is full moon, grandma or relatives and friends always bring a pack of crispy "scar cakes" to congratulate them.

This kind of crispy and fragrant scar cake, also called stone cake, is made by kneading dough with oil, placing the thin dough cake on the heated stones in the furnace, and baking it over slow fire to form uneven scars, hence the name.

Among them, Fanzhi scar cake is the most famous.

Bowl tray, also known as enema, is another Shanxi snack.

There are white noodle bowl holders and buckwheat noodle bowl holders.

When eating, cut it into strips with a knife, season with garlic vinegar, or eat it cold or stir-fried with oil.

On the streets of Baode, Hequ, Pianguan and Daixian in northern Shanxi, stalls selling bowls and trays can be seen everywhere.

In Pingyao, Yuci and Taiyuan areas, white flour bowls are mostly fried, commonly known as "fried sausage".

Mix the buckwheat noodles with warm water and quicklime water, put them on the river bed and put them into a pot of boiling water. Add the mixed salt and vinegar soup, pour the mutton sautee on top, and add some mature vinegar. The aroma is very unique.

Tofu brain is also called old tofu. It is made with sugar. After it is brought to a boil, add wet starch and gravy, add soaked vermicelli in oil, add an appropriate amount of tofu brain, and season with green onion, salt and pepper.