Shanxi is the birthplace of China's pasta culture, and the food culture is mainly based on pasta. Eating on pasta is very particular, and the patterns are endless. Here, I recommend several representative pasta dishes from Shanxi, so don't forget to taste them when you arrive in Shanxi! Youmian Fish Fish

Youmian Fish is not easy to be really delicious. In addition to preparing mixed ingredients (yam, vegetables, beans, sliced meat) for cooking, it is important to mix noodles. If you can't pass this pass, the noodle fish will not have tendons (or bones). The dough must be splashed with cold and warm water, and then alternately rubbed with fists and palms until the air is squeezed out of the dough and a puffy sound is made, so that several feet of fish can be rubbed with both hands. After the fish and fish are rubbed, the wine is gently poured on the cooked dishes, then covered and heated, stewed for 8-1 minutes, and can be eaten when cooked. If you can eat it, add a little coriander, onion, minced garlic and baked pepper, which will be more beautiful and fragrant. Pulling a piece

Pulling a piece is a piece of dough pulled down by hand. In both urban and rural areas of Shanxi, pulling a piece is a common practice. Roll the kneaded dough into thin slices, forcibly pull the dough piece by piece into button-sized small pieces with a concave center, throw them into the pot, and the dough will be cooked as it floats. This kind of pulled piece feels strong when chewed, and the noodles are clear and delicious. Wipe the dough

put the mixed flour on the flat-eyed eraser, leak it from under the eraser and drop it into the boiling water pot, then cook it, and then serve it with various toppings and bittern. This kind of pasta is easy to chew and digest, which is very suitable for the elderly and people with bad teeth. A noodle

"A noodle" is also called "longevity noodle" and "longevity noodle", which is a famous pasta in Shanxi and must be eaten by Shanxi people on their birthdays. Its characteristic is that "a bowl has only one noodle, and a pot is also a noodle." A noodle is as long as it needs to be "

Noodles are smooth, flexible and elastic, and the more you chew, the more chewy you are! The essence of a noodle is to eat the taste of the noodle itself rather than the taste of the seasoning! Even without blending (noodles), the taste is delicious! How to eat a noodle is also very particular: you must hold a long noodle and eat it from beginning to end. If you put it in your mouth with a big clip, it will never taste! Braised noodles

Braised noodles really don't have any allusions, just look at the name, and directly take the practice of "braised" as the name of noodles. The best way to eat braised noodles is to make vegetarian braised noodles, with beans as side dishes, and potatoes produced in Shanxi are also very good, and then stir-fry with meat.

in the 13th century, the famous Italian traveler Kyle? Polo came to Shanxi twice and introduced pasta to Italy along the Silk Road. Later, Italians also liked noodles, and developed the variety of noodles to more than 4 kinds, mostly hollow noodles, with thick ones like fingers and thin ones like silk. Italian "macaroni", which is popular all over the world, came into being under this background. Daoxiao Noodles

"Daoxiao Noodles" is a daily favorite pasta of Shanxi people, and it is famous at home and abroad because of its unique flavor. Daoxiao Noodles got its name because it was all cut with a knife. The leaves cut with a knife are thick in the middle and thin in the edge. Sharp edges, shaped like willow leaves; The entrance is soft but not sticky, and the more you chew, the more fragrant it is, which is very popular among pasta lovers. It, together with noodles with gravy in Beijing, Yifu noodles in Shandong, fish-baked noodles in Henan and Dandan Noodles in Sichuan, is known as the five famous pasta products and enjoys a high reputation. Lamian Noodles

is a famous pasta with unique local flavor in Shanxi. Lamian Noodles can be steamed, boiled, seared, fried and fried, each with its own flavor. Lamian Noodles is highly technical. To make a good Lamian Noodles, we must master the correct essentials, that is, the dough should be prevented from dehydration, the dough should be evenly shaken, the dough should be evenly rolled, and the pot should be spread out,

to prevent bumps in the pot. Lamian Noodles can also be made into different varieties according to different tastes and preferences, such as small braces, hollow Lamian Noodles, stuffed Lamian Noodles, Longxu Noodles, flat Lamian Noodles, water Lamian Noodles and so on. Pick-up noodles

Add salt and thin wheat flour, put it on a plate or hand board and cut it into the pot along the edge with a pick-up needle. After cooking, adjust the dishes to eat. This kind of pasta is unique in operation, soft and refreshing, and easy to digest. If it is combined with small fried meat, fried sauce and vegetarian dishes, it will be more delicious. Knife-pulling noodles

Roll the mixed noodles into long pieces five inches wide and thumb thick, and fold them into several stacks. The noodle-pulling knife looks like an ordinary kitchen knife, and the steel noodles are pulled into the pot at both ends, and seasoning or vegetables are added when eating. Scissor noodles

Scissor noodles, named after the scissors used in noodle making tools and the fish-shaped noodles cut out, are also called fish roe cutting. Its manufacturing method originated in the late Sui Dynasty. According to folk legend, Li Shimin, the son of Taiyuan, studied and practiced martial arts, gathered talents to seek justice, and samurai _ visited him. At noon, Li Shimin stayed in his study for dinner. Changsun Shi, who was cutting clothes, didn't have time to prepare the meal, so he cut the dough carefully with scissors and cooked it before serving. Samurai _ sighs: In this chaotic world, the son is rough; If the face is like the world, it should be cut quickly. Later, Li Shimin and his son set out for Jinyang, the hometown of Datang, and captured Chang 'an with the trend of "cutting noodles" to unify the mountains and rivers. Later, Du Fu was in a buffer region, and he wrote a poem "How to get quick scissors in Bingzhou and cut half the river in Wusong". In one word, Wang Zai painted like a cut-out scenery, and in another word, he thought that Taizong Yingwu hoped to unify the political affairs. Cat's Ear

Press the small pieces into the shape of a cat's ear with your fingers, cook them in a boiling water pot, and add various kinds of bittern, toppings or stir-fry. This kind of pasta is beautiful in shape, very similar to a cat's ear and full of vigor, so it is named "Cat's Ear", which is a major feature of Shanxi cuisine. Willow noodles

Mix the noodles slightly hard, roll them thin with a rolling pin, cut them into willow leaves, and cook them before serving. _ _ noodle

__ is to put the machine for pressing _ _ on the pot, put the mixed dough into the wooden and iron pressing machine cylinder, press it down strongly, and squeeze out the cylindrical noodles, cook them in the pot, fish them out of the pot, put them in a cold water basin, take them out after a little cooling, rub a little cooking oil, put them in a shallow container for use, and heat them in a seasoning pot when eating. Wrapped flour

is also known as silver-coated gold wheat flour, corn flour and sorghum flour products. Roll the wheat flour into round thin slices, put corn flour or sorghum noodles in the middle, flatten and roll into thin slices, cut into strips, put into a pot, and add vegetables when eating.