The history of ancient people eating wheat in China can be traced back to the Neolithic Age. At first, they ate whole grains. Because of the invention of the stone mill, people began to eat flour, and bread appeared in the Spring and Autumn Period and the Warring States Period. During the Eastern Han Dynasty, people began to eat flour widely because of the popularity of stone mills.
Since then, with the improvement of cookers and cookers, the raw materials, production methods and varieties of pastry snacks in China have become increasingly rich, and many popular snacks have appeared, such as jiaozi, noodles, Lamian Noodles, pancakes, steamed dumplings, spring rolls, Yuanxiao and fried dough sticks. According to their products and folk customs, many local snacks with strong local characteristics have evolved.
Pasta delivery
If you haven't tasted pasta when you travel to Shanxi, it means you haven't been to Shanxi. Shanxi's pasta cultural tradition is unique, drawing on the wisdom of others, so there has long been a saying at home and abroad that "the world's pasta is in China and China's pasta is in Shanxi".
East to Niangziguan, west to the Yellow River, south to fenglingdu and north to Yanmenguan, ordinary housewives can process several kinds of pasta with pasta as raw materials; Many Shanxi men sometimes show their unique skills in pasta in front of guests. Sincerely welcome friends at home and abroad to visit Shanxi and taste Shanxi pasta.
"Shanxi people's love for noodles is inseparable from Shanxi's history, geography, politics, culture and planting habits. Historically, Yao, Shun and Yu of Shanxi all built their capitals here to do business.
Another one, from Pingyao, a famous historical and cultural city, has many commercial activities in Shanxi, which also laid the foundation for the formation and development of Shanxi pasta. In addition, there are many mountains and little water in Shanxi, and the temperature difference between north and south is large, which forms the planting habit of miscellaneous grains, which also lays a material foundation for the formation of Shanxi pasta. "
There are many varieties and patterns of pasta in Shanxi, which is also a reason why people like to eat noodles. Even ordinary housewives can use wheat flour, sorghum flour, bean flour, buckwheat flour, oat flour, corn flour, yellow wheat, potato starch, sweet potato starch and so on to make hundreds of kinds of pasta, such as Daoxiao Noodles, Lamian Noodles, pulling a knot in one's heart, pushing a nest, enema and so on.
If it is in the hands of a chef, it is even more innovative and well-documented pasta. There are more than 280 species in Shanxi. It can be said that if you want to taste the pasta in Shanxi, change it three times a day and it won't be repeated for three months.