“If you don’t taste pasta when traveling to Shanxi, you haven’t visited Shanxi.” Shanxi’s pasta culture is unique and draws on the strengths of others. Therefore, there has long been a saying at home and abroad that “the world’s pasta is in China, and Chinese pasta is in Shanxi.” . From Niangziguan in the east, to the Yellow River in the west, to Fenglingdu in the south, and to Yanmenguan in the north, ordinary housewives can use pasta as raw materials to process several types of pasta; many Shanxi men sometimes show off their "special" pasta skills in front of guests. Woolen cloth. We sincerely welcome friends from home and abroad to visit Shanxi and have a taste of Shanxi’s pasta.

Next, I will share with you the dazzling Shanxi noodles.

Steamed buns are the largest family of pasta in my country. It is divided into two types, one is white steamed buns without fillings, and the other is colorful steamed buns with fillings, also known as steamed buns.

It is said in "Shijiyuan" that Zhuge Liang invented steamed buns to replace human heads as sacrifices to Lushui. Steamed buns began to become furnishings for banquets and sacrifices. For a period of time after the Jin Dynasty, the ancients also called steamed buns "cake". After the Tang Dynasty, the shape of steamed buns became smaller. After steamed buns became a snack often eaten by scholars in the Song Dynasty, they no longer had the shape of human heads. After the Tang and Song Dynasties, there were also steamed buns without fillings. Whether with or without fillings, steamed buns were always used for sacrificial offerings. Until the Qing Dynasty, the names of steamed buns were divided: in the north, those without fillings were called steamed buns, and those with fillings were called steamed buns. In the south, those with fillings were called steamed buns, and those without fillings were also called "big buns". The name of steamed buns is still very confusing today. For example, those in the north without stuffing are called "moon", "juanzi", and some are also called "baozi". In the south, those with fillings are also called "miandouzi" or "soup dumplings". Steamed buns have a unique feature. They are all steamed using fermented flour as the main ingredient. Steamed buns are simple to make, easy to carry, soft and delicious, and can be made into various flavors according to needs. In Shanxi, especially those from southern Shanxi, steamed buns must be served with every meal to feel full.

It is commonly known as "noodle man", "noodle sheep", "lamb steamed bun", "flower steamed bun", etc. Use flour to make various dough sculptures such as characters, animals, flowers, feathers, fruits, etc. Shanxi noodles are made from high-quality white flour, which is kneaded, shaped, steamed, and colored. The shape is exaggerated and vivid, the colors are bright and generous, the style is rough, simple, concise, and full of elegant beauty, with a distinctive folk and local characteristics.

Shanxi folk dough sculptures mainly include two categories: flower buns and gift buns. Flower steamed buns are steamed buns that are served during seasonal rituals or offerings. For example, "Zaoshan" is used to worship gods, and it also means "having a son early". Another example is the "Flying Swallow" steamed bun used during the Qingming Festival. It is not only used for grave sweeping rituals, but also represents the arrival of spring swallows and the bright sunshine. Ritual buns are gifts made to accompany births, weddings, birthday banquets, funerals and other life rites. In the Shanxi Jinnan Plain, whenever a baby is one month old, grandma's family will steam a round, large, hollow flower bun, commonly known as "囫囵". The women will wrap it in a red envelope and carry the whole moon as a gift in one hand. Steamed buns are held by children in one hand, walking back and forth on country roads, and given to relatives in the countryside, conveying a strong sense of nostalgia.

Shanxi boiled noodles are rich in variety and made in various ways. They can be roughly divided into more than fifty kinds, such as hair-thin ramen noodles, knife-flying noodles and dancing noodles, and noodles that swim in the water. wait. There are dozens of ways to make it, including rolling, pulling, dialing, peeling, pressing, rubbing, pulling, and sipping. In addition to wheat flour, the raw materials used include sorghum flour, bean flour, corn flour, buckwheat flour, oat flour, etc., and the seasonings From chicken, duck, fish, ocean, to oil, salt, sauce, vinegar, etc., Shanxi pasta has a history of "making the same noodles in a variety of ways, and eating the same noodles in a variety of ways". When you visit Shanxi 365 days a year, you can taste rich and delicious pasta that is different every day.

Yiwosu is a famous snack in Taiyuan in modern times. It was improved, innovated and baked by Mr. Hu Shinian, a first-class pastry chef of Jinyang Hotel in 1958 on the basis of Longxu noodles. It became a highlight of the banquet. The method of making a nest of puff pastry is actually relatively simple. Put the slightly woke dough on the table, follow the ramen method, shake it up and down and pull it into strips, and finally pull it into 10-knot ramen noodles (1024 pieces). Then put it evenly on the case, brush the vegetable oil evenly on the noodles, roll them up, chop them into 20 small sections, spin them into round cakes, place them in a baking pan, bake them in the oven over a warm fire until they are golden brown. . Yiwosu has now developed into a series of foods filled with bean paste, date paste, lotus paste, fruit and other fillings.

If you come to Shanxi, you must remember to taste it.