Food-making techniques that belong to the national intangible cultural heritage include: snail noodles, West Lake lotus root noodles, and Shanxi Taigu cakes.

1. Snail noodle Snail noodle is produced in Liuzhou, Guangxi. In 2020, Liuzhou’s snail noodle production technology was included in the national intangible material heritage list. Snail noodle is a very unique delicacy. It uses snail soup as the soup base and is made by Chunliang

The rice noodles are very elastic and tough, and are also blessed with ingredients such as chili oil, peanuts, dried radish, pickled beans, yuba, pickled bamboo shoots, and fungus. The taste is fresh, refreshing, sour, and spicy.

Among the many ingredients, sour bamboo shoots are the soul of snail noodles and the source of the "stinky" smell of snail noodles. The "stinky" smell and delicious taste of snail noodles have brought it many fans and is quite topical. It even

Together with stinky tofu and durian, it has formed a three-legged rivalry in the "stinky gourmet world".

2. West Lake lotus root starch West Lake lotus root starch is a specialty of Hangzhou City. In the old days, it was a "tribute starch" provided to the royal family. It has a unique flavor and rich nutrition. After processing, the lotus root starch is thin, fine in texture, and white in color.

There are many lotus root starch sellers on the market now, but most of them are instant lotus root starch. Only ancient lotus root starch can be regarded as real lotus root starch.

The authentic ancient technique of making West Lake lotus root powder first came from Ou Xiangzhai, which has a history of 800 years. It was even a tribute to the royal family in the Southern Song Dynasty.

The traditional production process is extremely complicated. The whole process is divided into six major processes: lotus root selection, stone grinding, settling, hammering, hand cutting, and brewing. Because of the complexity of the production process and industrialized production, most pure lotus root powder is made in the ancient way.

Many craftsmen changed their profession in desperation, and those who persisted are even rarer. The rich and precious traditional skills have gradually become a member of the intangible cultural heritage list.

3. Shanxi Taigu Cake Taigu Cake is a famous food in Shanxi Province. It is known as the "King of Pastries" and is named after it is produced in Taigu County.

Taigu cakes first started in the Qing Dynasty. In the past, those who could eat Taigu cakes were either rich or noble. Taigu cakes are crispy on the outside and soft on the inside, and their taste remains unchanged after being stored for a long time. They can be served as afternoon tea or given as gifts to relatives and friends.

In 2006, the "Traditional Taigu Cake Making Technique" was included in the first batch of provincial intangible material heritage lists in Shanxi Province. In recent years, with the development of the Internet, Taigu Cake is not only loved by locals, but has also become popular due to its strength.

The Internet has become popular among outsiders.

Key points for making bagged snail noodles: 1. Strictly control the amount of water when adding water for the second time after soaking the snail noodles. Too much or too little water will affect the taste. Some merchants will provide a bag with a measure of water. Put it in according to the recommendations.

Just put in enough water.

2. The sour bamboo shoots and sour beans of snail noodles are the source of the odor. People who like snail noodles especially like this taste. The high-quality and flavorful sour bamboo shoots can greatly stimulate the taste buds and saliva secretion of diners during the boiling process.

, if you really can’t stand it, you can leave it out or put it in less, but then the snail noodles will lose their soul.

Also, be aware that this smell may leave your kitchen with a strong stench.

3. The spicy oil buns of snail noodles are also an indispensable part. Good chili oil is bright red in color, spicy but not dry, adds color and fragrance, and stimulates appetite. Snail noodles without spicy oil buns are inferior in both taste and appearance.

It's a lot, so it's recommended to add an appropriate amount; but don't add too much, because the spiciness of the spicy oil buns is very high. For those who are not very spicy, it is recommended to add a quarter or less.