Fish noodle, also called fish noodle, tip noodle and stock noodle, is a local traditional pasta popular in Shanxi.

Flocking fish is favored by the general public because of its convenience, quickness, smooth taste and easy digestion, and it is a very representative kind of Shanxi pasta. The tip is slender at both ends, slightly wider in the middle, white, fine and smooth, soft and ribbed, topped with toppings, and served with seasonings, which makes it very delicious.

generally speaking, white flour, sorghum flour (usually with elm bark flour), miscellaneous grains flour and red flour can all be used to make picks. An expert, using a special paddle and iron chopsticks to pick out the red noodles, is only about .5 cm thick, which can be used for more than a dozen young people to eat at the same time in half an hour. The skill and speed of picking tips are staggering. Picking tips with white flour is a specialty of housewives in central China, which is faster and more changeable than picking tips with red flour.

Method of picking fish noodles:

Material preparation: 3g of medium gluten flour, 2ml of purified water, 2g of tomatoes, 6g of carrots, 6g of potatoes, 3g of auricularia auricula, 6g of dried beans, 3g of celery, a little minced garlic, a little chopped green onion, 3g of salt, 15ml of light soy sauce, 15ml of aged vinegar, and a little egg skin.

1. Mix medium-gluten flour and water at a ratio of 3:2 and knead into dough, then repeatedly tie the dough with water to make it soft and stiff, move it into a small bowl and let it stand for 15 minutes.

2. After the water boils, hold the bowl in one hand and lean towards the side of the pot, then push the noodles into the pot with a flattened chopstick, and dip the chopsticks in water from time to time, so as not to stick the noodles.

3. after all the water is allocated, order it twice, take it out and put it in cold water.

4. Picking fish noodles with sour soup: stir-fry minced garlic, diced tomatoes and stir-fry the juice. Add carrots and diced potatoes that are not ripe for a while, and then stir-fry diced garlic, diced celery and shredded auricularia evenly.

5. Add salt, light soy sauce to taste, pour in proper amount of clean water, and boil over high fire; Finally, add the cooked noodles, add a little vinegar and sesame oil to enhance the fragrance, and add egg skin and chopped green onion to decorate after taking out the pot.