Shanxi delicacy called fish is not a fish, but a kind of pasta.

To pull the fish, also called picking the tip, the noodles are mixed into a soft consistency and placed on a special board shaped like a table tennis board. The board is held in the left hand and the skewer (usually a bamboo or iron skewer, slightly longer than the chopsticks) is held in the right hand.

, cut the noodles into pieces one by one, and put them into the boiling water in the pot.

After cooking, take it out and serve it with vegetables or marinade.

What makes a bowl of picky noodles unique is the “toppings” on the noodles, and the “toppings” are the marinade on the noodles.

There are many kinds of "toppings", including tomato stew, fried sauce stew, stewed vegetable stew and various kinds of stew.

In many restaurants, Tijian noodles are mostly served in a "semi-self-service" mode. You only need to tell the store whether you want a large bowl or a small bowl. After a while, the store will bring out a bowl of plain white Tijian noodles, and then the customer will carry the bowl himself.

Go to the bar or cart filled with "toppings" and add large stir-fried meat, boiled soybeans, shredded carrots, cucumbers, and stir-fried peppers made by the store, and then have a meat and vegetable double braised dish.

Preparation method Ingredients: 1 bowl of flour, 1/2 bowl of water, potatoes, pumpkin, sliced ??meat, shredded onions and ginger, Sichuan peppercorns, salt, and a little soy sauce.

1. Dice potatoes and pumpkin.

Slice the meat, add a little soy sauce, and marinate slightly.

Shred onion and ginger.

2. Put a little oil in the wok, heat it slightly, add Sichuan peppercorns, and fry until fragrant.

3. Add the marinated meat slices and shredded onions and ginger to the wok, stir-fry until the meat slices change color completely.

4. Add the diced potatoes and pumpkin, stir-fry until they change color slightly, then add water to cover them.

Simmer over medium heat until the potatoes and pumpkin are crispy and the soup thickens, then turn off the heat.

5. Take a soup pot, add an appropriate amount of water, bring to a boil over high heat, and pour in the stewed marinade.

6. Take a small bowl of flour, add 1/2 bowl of water, stir continuously in one direction with chopsticks until smooth and stiff, then wake up for half an hour.

7. Bring the soup pot with marinade to boil again.

8. Take a flat spatula, scoop out an appropriate amount of dough, and use a chopstick dipped in water to push the dough along the edge of the flat spatula.

9. When the color of the tip in the soup pot becomes translucent, pick it up with chopsticks and feel hard, then turn off the heat, sprinkle with coriander and chives and serve.