Don't be confused by the name, this is not fish, but delicious pasta, which is the sweet soul on the table of Shanxi people. The name "fishing" has a little origin. Legend has it that when making this kind of pasta, the chef will quickly pull the dough out of his fingers with chopsticks, just like poking a fish in the water. Therefore, this kind of pasta is named "fishing".

Not only that, it can also be matched with various condiments and side dishes, such as sauces, vegetables and meat. Different collocation methods can bring different tastes and flavors, which is an excellent choice for people to never tire of eating.

"Picking fish" is not only a delicious food, but also a love and affection for this land in Shanxi. On the daily dining table of Shanxi people, this steaming bowl of pasta carries endless memories and emotions, and every bite is nostalgia for hometown.

manufacturing process

First of all, it is necessary to choose finely ground corn flour or white flour as raw materials. Then, add a proper amount of water and start stirring until it becomes dough. This process requires some skill, because the hardness of dough should be moderate, not too hard or too soft.

Next, you need to cut the dough into slender strips with bamboo chopsticks. This process requires skill and patience, because dough needs to slide on chopsticks to form long noodles. When noodles are cooked in boiling water, they will take on a slightly thick shape with slender ends, just like small fish.

Finally, the cooked "fish" needs to be taken out immediately and then cooled in cold water. This can make the taste of "fishing" more q-bomb and chewy. These cooked noodles were picked up and put into steaming soup.