Shanxi has a complex geographical environment and large climate differences, resulting in differences in food production and eating habits.

Roughly in the south, wheat is the main food; in the central and southeastern parts, millet, corn, sorghum and other miscellaneous grains are the main food; in the north, oats, buckwheat, and soybeans are the main food.

Historically, Shanxi has been known as the “small kingdom of cereals”.

"Shanxi Tongzhi" records that Shanxi's cereals include millet, millet, sorghum, and wheat (winter wheat, spring wheat, buckwheat), and beans include black, green, yellow, pea, cowboy, lentil, adzuki beans and other legumes.

Specific natural conditions and traditional agriculture provide the material basis for Shanxi’s pasta.

Shanxi's pasta made from cereal varieties is unique even in the north, where pasta is the main food.

Coarse grains are made carefully, and fine grains are made finely. People in Shanxi are very particular about making meals, with many varieties and varieties, and a rich and diverse diet.

Even if they cook at home, they are very particular about cooking techniques, and are good at cooking coarse grains with fine grains and fine grains with fine grains.

There are fifty or sixty kinds of pasta that are commonly eaten by the people, which is dazzling.

Especially the multi-grain noodles are the best in Shanxi.

For example, the foreskin noodles that are popular in Shanxi are the crystallization of the wisdom of the Shanxi people. The simple whole-grain noodles are astringent and sticky and difficult to swallow. The combination of white noodles and coarse-grain noodles solves the problem of difficulty in eating the whole-grain noodles.

The problem of satiety is to kill two birds with one stone.

Until now, although life has greatly improved, foreskin noodles are still a favorite food of Shanxi people.

Shanxi pasta has a unique structure.

For a long time, there has been no clear distinction between staple and non-staple food in Shanxi pasta. Quantity is emphasized over quality. The regional economic foundation is one of the reasons for this fact.

Another reason is that Shanxi has droughts, little rain and low temperatures, making it unsuitable for growing vegetables.

Except for a few varieties, eating vegetables has become a luxury.

Therefore, in the food customs of ordinary people, the combination of vegetables and rice or soup and rice has become the main choice of the people.

For example, "Gu Lei" in northern Shanxi, "Polanzi" in central Shanxi, and "Hezi Rice" in southeastern Shanxi are all of this variety.

Today, although people's lives have improved, due to the influence of traditional food customs, people in some areas still inevitably eat traditional foods.

Since Shanxi pasta has formed a culture with rich varieties, its scale must be magnificent.

According to well-documented data, there are more than a thousand varieties of Shanxi pasta (Guo Qiyun 2003).

Steaming, frying, boiling, pan-frying, roasting and other methods are available, and the variety of pastas formed in sequence is dazzling.

Steamed pasta, boiled pasta, grilled pasta, fried pasta, vegetable and rice noodles, etc. are all available.

Just ordinary farmers’ daily pasta, if you pursue it deliberately, you can make the same pasta for a month.

The dough made from different materials is rolled, peeled, dialed, pressed, rubbed, pressed, kneaded, drained, and pulled in the hands of the peasant women, and then added with different toppings, making it magically magical.

Noodles come in different shapes, colors, aromas and tastes.

The most commendable Shanxi pasta is boiled pasta. In the minds of Shanxi people, the so-called pasta refers specifically to boiled pasta with soup.

Shanxi's four signature noodles, knife-shaped noodles, hand-pulled noodles, knife-shaped noodles, and picky noodles, are all this kind of noodles.

Among the many flavored pastas, shaved noodles are the most recommended.

Sliced ??noodles are the daily favorite noodles of Shanxi people. Because of their unique flavor, they are well-known at home and abroad, so they have become synonymous with Shanxi.

It is known as the five major noodle foods in China, together with Beijing's Braised Noodles, Shandong's Yifu Noodles, Henan's Baked Fish Noodles, and Sichuan's Dandan Noodles.

There is a jingle that praises: When a leaf falls into the pot, another leaf floats, and when a leaf leaves the surface, the knife comes out again.

The whitebait falls into the water and turns over the whitecaps, and the willow leaves fly down the treetops in the wind.

There are three important things to pay attention to when it comes to Shanxi pasta: the first is toppings, the second is dish code, and the third is toppings.

Toppings include fried sauce, marinated sauce, dipping sauce, soup, etc.

There are many dishes to choose from, including delicacies from mountains and seas, local side dishes, etc.

The ingredients vary according to the season, with all the five flavors of sour, sweet, bitter, spicy and salty.

In addition to the special flavor Shanxi vinegar, there are also chili oil, sesame paste, mung bean sprouts, chive flowers, etc.

The compound flavor dish code mainly highlights the fresh aroma of condiments, such as garlic beans, coral cucumber, mustard cabbage, soy sauce eggplant, golden lettuce, sweet and sour radish shreds, etc., and is mostly used as side dishes to accompany fried noodles, braised noodles, soup noodles, etc.

In addition, small ingredients such as shredded onions, garlic cloves, coriander, chive flowers, chili oil, sugared garlic, vinegar, etc. are also served on the table for guests to enjoy.

Although the varieties can be more or less suitable depending on the time, a vinegar pot is indispensable. Adding vinegar to noodles is another characteristic of Shanxi people's meals.