Tail fish is a kind of pasta.
Pulled fish, also called Tijian, is a representative type of Shanxi pasta and one of the four major pastas in Shanxi. It has a history of thousands of years and is a kind of pasta that every household often eats.
In fact, one of the key movements of this noodle dish is "picking" or "picking". Use chopsticks to pick up the mixed noodles and place them on a special picking board (a smooth spatula or plate can also be used instead of the picking board).
Push the front end of the flat surface with the chopsticks. After the water in the pot boils, put the noodles into the pot. The two ends of the picking tip are slender and the middle is slightly wider, which looks like a fish shape, so it is also called fish picking.
After cooking, add various toppings, including dry noodles, soup noodles, and fried noodles.
If you are interested in pickling but don’t have a picking board or chopsticks at hand, just use the spatula, plate, and chopsticks at home instead, and you can still make delicious picklings.
The Tijian made this time uses ordinary flour. You can also try Tiaojian with red noodles, which is sorghum noodles.
Legend has it that during the Zhenguan period of the Tang Dynasty, there was a severe drought in Qinchuan for 800 miles. Li Shimin was furious. Wei Zheng recommended Tian Shanyou, an eminent monk from Mianshan Mountain, to pray for rain. Afterwards, heavy rains saved the crops and helped the people.
In order to repay the kindness of praying for rain, Li Shimin led the civil and military officials of the Manchu Dynasty to Mianshan to fulfill their vows. The emperor's sister Ba Gu also went with him.
One day, Ba Gu was preparing medicine and cooking for an old woman. When kneading the dough, she added water if it was soft or hard. Finally, she kneaded the dough until it was soft. Seeing the water in the pot boiling, Ba Gu thought quickly and picked up a wooden board to knead the dough.
Put the dough on the board, use a chopstick to try to push it into the boiling water pot, and unexpectedly pull out the noodles.
After it was cooked and served in a bowl, the old woman ate it deliciously, so she asked: "My child, what is this called?" Ba Gu misheard "this" as the word "you" and blurted out: "It's called Ba Gu." The old woman misheard "this" as "you".
From then on, there has been a "dividing stock" side, which is the earliest pick tip.
Later, people called "noodles pulled out with chopsticks" also called "picked noodles". Folks in Yuci, Qixian, Taiyuan and other places put the reconciled noodles in large bowls and used chopsticks to pick them out, and the noodles looked like fish maws.
Shape, the bars are pointed at both ends, so it is called "tick tip".