As the saying goes, "World pasta is in China, and China pasta is in Shanxi."

Shanxi pasta has a long history, which has a long history of two thousand years. Take noodles as an example, which was called "cooking cakes" in the Eastern Han Dynasty. Wei and Jin dynasties were called "soup cakes"; The Northern and Southern Dynasties called "water introduction"; The Tang Dynasty was called "Leng Tao". The name of pasta is innovative, and it varies from time to time and from place to place. As the saying goes, spoiled children are the most popular, and many names and famous names of pasta show that Shanxi people attach importance to and love it.

There are many kinds of pasta in Shanxi, and ordinary housewives can make dozens of them with wheat flour, sorghum noodles, bean noodles, buckwheat noodles and oat noodles, such as Daoxiao Noodles, Lamian Noodles, Gepei noodles, pushing nests and enema. In the hands of the chef, it was even more refurbished and dazzling, reaching the realm of one side and one side. According to the investigation, according to the production technology, pasta in Shanxi can be divided into three categories: steamed pasta, cooked pasta and cooked pasta. There are 28 kinds of documented pasta in Shanxi, among which Daoxiao Noodles is famous at home and abroad and is known as one of the five famous pasta in China. Others, such as Lamian Noodles, noodles with knives, fish picking, fish picking, river fishing, cat's ear, steaming, frying, roasting, frying, stewing, stewing, frying, rotten, pasting, spreading, mixing, dipping, burning and so on, are numerous and dizzying.

[ Edit this paragraph] Steamed pasta

There are many kinds of steamed pasta in Shanxi, and cornmeal nests were the most common staple food in the past. The wheat-producing areas in Jinzhong area in southern Shanxi eat more steamed bread. Steamed bread is divided into flower rolls, knife-cut steamed buns, round steamed buns, pomegranate steamed buns, jujube steamed buns, malt steamed buns and hard-faced steamed buns. The steamed food of miscellaneous grains includes the roast old man with oat noodles in Lvliang, Jinzhong, North Shanxi; There are sorghum-flour fish in Wutai, Xinzhou, as well as steamed stuffed bun, Shaomei and so on.

★ Steamed bread-

Steamed bread is the largest noodle family in China. It is divided into two types, one is white steamed bread without stuffing, and the other is colored steamed bread with stuffing, also known as steamed buns. "Things in Jiyuan" said that the steamed bread invented by Zhuge Liang in order to replace the human head to sacrifice Lushui began to become the furnishings for the banquet. After the Jin Dynasty, the ancients called steamed bread "cake". After the Tang Dynasty, the shape of steamed bread became smaller. In Song Dynasty, steamed bread was no longer a human head shape after it became a snack often eaten by scholars. After the Tang and Song Dynasties, steamed bread also had people without stuffing. Whether there was stuffing or not, steamed bread always served as a sacrifice. Until the Qing Dynasty, there was a division in the appellation of steamed bread: in the north, those without stuffing were called steamed buns, while in the south, those with stuffing were called steamed buns, and those without stuffing were also called "big buns". The title of steamed bread is still very confusing today. For example, those in the north who have no stuffing are called "buns" and "papers", and some are called "buns". Some people in the south have stuffing, and some are called "noodle bags" and "soup buns". Steamed bread has a * * * characteristic, which is steamed with fermented flour as the main material. Steamed bread is simple to make, easy to carry, soft and delicious, and can also be made into various flavors as needed. In Shanxi, especially in southern Shanxi, every meal must be served with steamed bread before you feel full.

★ oat noodle-

oat noodle is the specialty of housewives in northern Shanxi, Jinzhong and Lvliang. They put a big piece of hot water and good dough on the back of their hands, sandwiched it between their middle fingers and forefinger, and placed a smooth slate. When they turn it around, push it with their hands, and pick up a roll with their forefinger, the thin and translucent tendons are neatly packed in cages. After steaming for 1 minutes, they are poured with mutton, mushroom, minced meat or scallion oil, salt and vinegar, which makes the tendons palatable and fragrant.

★ Sorghum noodle fish-

This is a common meal in Xinzhou, Dingxiang, Wutai, Yuanping and Daixian in northern Shanxi. Housewives squeeze the mixed noodles into jujube-sized pills, and rub them from both ends of the big case at the same time, making small fish as thin as a fragrant head, steaming them and pouring them with soup. If time is tight and it is too late to rub the fish, it will be pinched into a thin red shell. It's equally mouth-watering to either break it into pieces and mix it with vegetables, or cut it into strips and fry it with eggs and sauerkraut. In the past, when children in the village were hungry, they took a red-faced shell, poured a little salt and vinegar into it, dropped a little cooking oil, broke a piece from the side and dipped it in salt and vinegar to eat. At the end, the salt and vinegar and the shell tasted fragrant, and the people called it "oil and salt dipped in the nest."

★ Shaomei (steamed dumplings)-

The production technology of Shaomei is very complicated. The delicious Chinese food lies in the ever-changing combination of various ingredients. It has different flavors when put a moment earlier and a minute later. When making, mince the mutton, put it into a pot, add pepper powder, salt, white soy sauce, Jiang Mo and Mengzi, mix well, then cut zucchini and leek, add sesame oil and mix into mutton stuffing. The most difficult thing is to make skin. The old masters said, "It is difficult to make dough with a little plum, but it is difficult to make flowers with thin skin." Making skin is to mix flour with salt and clear water, knead thoroughly and knead into strips, pick flour paste, roll it into pieces, press the dough pieces out of lace with a rolling pin, put them in a basin and cover them with wet cloth, then wrap some mutton stuffing on each dough piece to make a plum blossom, steam it in a cage for about 15 minutes, and take it out. It looks like a notice with blooming petals, and the skin is soft and fresh, without fishy smell. It is difficult to cook a little plum, but it tastes delicious, the skin is thin and tough, and the filling is delicious and juicy. Shaomei was originally used as a snack for rich people in Shanxi rural areas, and it was also called "steamed dumplings" because of its accent variation. Now, although all the streets are selling a little plum, most of them are shoddy, and it is no longer easy to eat authentic food with a mouthful of oil.

★ dough sculpture-

Folk names are "dough figurine", "dough sheep", "lamb bun" and "flower bun". Flour is used to mold various dough sculptures such as figures, animals, flowers, feathers, melons and fruits. Shanxi dough sculpture is made of the first-class white flour, which is made by kneading, modeling, steaming in a cage and coloring. The modeling is exaggerated and vivid, the colors are bright and generous, the style is rough, simple and concise, and it is rich in elegant aesthetic feeling, with distinctive folk and local characteristics. Shanxi folk dough sculptures mainly include two types: flower buns and ritual buns. Huamo is a kind of steamed bun that matches the festival or presents for the New Year. For example, "jujube hill" is a sacrifice to the gods, which also means "early birth". Another example is the "Feiyan" flower steamed bun used in Tomb-Sweeping Day, which is not only an article for sweeping graves and offering sacrifices, but also indicates that it is sunny to swallow in spring. Ritual buns are gifts made with life rituals such as birth, marriage, birthday banquet and funeral. In Jinnan Plain, Shanxi Province, whenever a baby is full moon, grandma's family will steam a round, big, hollow flower bun, commonly known as "hulun". Women wrap it in a red bag, carry a hulun bun in one hand, and hold a child in the other, traveling to and from country roads and giving it to relatives and villages, conveying a strong nostalgia for the countryside.

[ Edit this paragraph] Cooked pasta

Cooked pasta in Shanxi is rich in varieties and diverse in production, which can be roughly divided into more than 5 kinds, such as Lamian Noodles, who is as thin as a hair, and Youlong, who dances and cuts noodles with a knife. There are dozens of ways to make it, such as rolling, pulling, poking, peeling, pressing, rubbing, pulling and sipping. Besides wheat flour, there are also sorghum flour, bean flour, corn flour, buckwheat flour and naked oats flour, and the seasonings range from chicken, duck, fish and ocean to oil, salt, sauce and vinegar. When you visit Shanxi for 365 days a year, you can taste rich and delicious pasta that is not repeated every day.

★ Daoxiao Noodles-

Daoxiao Noodles in Shanxi is famous at home and abroad, and is regarded as one of the five famous pasta dishes in China. Housewives hold up the kneaded dough and stand in a beautiful posture. Under the flying knife, the strips fall like meteors, and the fish jump into the dragon gate. The noodles cut out are thin, thin and long. Daoxiao Noodles, Shanxi, is soft and smooth, with internal weakness and external tendons, and is deeply loved by people. Daoxiao Noodles, together with noodles with gravy in Beijing, Yifu noodles in Shandong, fish-baked noodles in Henan and Dandan Noodles in Sichuan, are known as the five famous pasta products in China, enjoying high reputation at home and abroad. There is an old legend about Daoxiao Noodles. After Mongolian Tatars invaded the Central Plains, the Yuan Dynasty was established. In order to prevent the "Han people" from rebelling and uprisings, they confiscated all the metal from every household, and stipulated that 1 households should use a kitchen knife to cut vegetables and cook in turn, and then return it to Tatar for safekeeping after use. One day at noon, an old woman made up her face and asked the old man to get the knife. As a result, the knife was taken away by others and the old man had to return. When leaving the Tatar gate, the old man's foot was touched by a thin iron sheet, and he picked it up and put it in his arms. After returning home, the pot kept ringing, and the whole family waited for the knife to cut noodles to eat, but the knife didn't come back. The old man was so anxious that he suddenly remembered the iron sheet in his arms and took it out and said, Use this iron sheet to cut noodles! The old woman saw that the iron sheet was thin and soft, and muttered, "How can such a soft thing cut noodles?" The old man said angrily, "Cut at will." The word "chop" reminded my wife that she put the dough on a wooden board, picked it up with her left hand and held the iron piece in her right hand, and stood by the boiling pot to "chop" the noodles. A one-sided leaf fell into the pot, cooked it, fished it into the bowl, and poured the marinade on it for the old man to eat first. The old man said while eating, "Very good, very good, so I don't have to take the kitchen knife to cut the noodles." In this way, one spread ten times, ten spread hundreds, and spread all over Jinzhong. Later, "Fengyang" gave birth to Emperor Zhu (Zhu Yuanzhang), unified China and established the Ming Dynasty. This kind of "noodle cutting" spread among social vendors, and after many reforms, it evolved into the present Daoxiao Noodles. Daoxiao Noodles is soft and hard, soft and tough, and it has a unique flavor when marinated, fried or cold. The traditional operation method is to hold the noodles in one hand and the knife in the other, and directly cut them into the boiling water pot. The key point is: "The knife does not leave the face, the face does not leave the knife, the arm is straight and the hand is flat, and the hand end is a line. The flat knife is flat and the curved knife is triangular." To say that eating Daoxiao Noodles is full of luck to eat, then watching Daoxiao Noodles is full of pleasure. In 1985, when Shanxi Finance and Trade System held a technical competition in Taiyuan, the noodle-cutting experts in the catering industry could cut 118 knives per minute and 25 kilograms of wet dough per hour, which was dazzling. There is a jingle saying, "One leaf falls into the pot, the other leaves float, the other leaves leave the surface, and the whitebait falls into the water, and the willow leaves ride down the treetops in the wind." To make a knife, first mix the dough with water in a ratio of 5: 3 (the water temperature is hot in winter, cool in summer and warm in spring and autumn), then cover it with a wet cloth and wake up for 2 minutes. Knead the awakened dough into an oval dough block and put it on the dough table, with the left arm holding the case, and holding the dough chopping knife in the right hand (the dough chopping knife is a special knife with a handle, the length of which is about 4cm, the width of which is about 6cm, the blade is very thin, and the weight of the knife is light). Hold the knife handle with the four fingers of the right hand, and hold the handle head with the little finger. When chopping the dough, first cut it from the inner end of the dough block, and the second knife is connected to the front edge, and then pick it from the front. The common practice in Daoxiao Noodles is to mix flour with water at a ratio of 2: 1. Beat the flour into spikes with water and knead it into dough, then cover it with a wet cloth. After waking up for half an hour, knead it evenly, soften it and smooth it. After kneading it into a cylinder, you can cut it. Hold the dough with your left hand and cut it into the boiling water pot one by one from right to left. Pay attention to the output should be flat, and the force should be even, so that the cut noodles Ye Er, one leaf after another, is like a meteor chasing the moon, drawing an arc-shaped white line in the air, and the noodles fall into the soup pot, and the soup rolls over, and it is like a whitebait playing in the water. It is really beautiful and a skilled chef can cut more than 1 knives per minute, and the length of each noodle is exactly six inches.

★ foreskin surface-

Also called sandwich surface. According to legend, a mother-in-law in ancient Jinzhong often gave her daughter-in-law some nerve-racking "problems" in housework. One day, she asked her daughter-in-law to roll noodles with white flour and bean flour, provided that the two kinds of noodles could not be mixed evenly in advance, but they should have a sense of uniformity when eating. The clever daughter-in-law was not stumped by her mother-in-law's question, and made a wrapper consisting of two kinds of flour. The practice of wrapping noodles: First, prepare the bean flour and the white flour according to the ratio of 1: 1, and mix the white flour and the bean flour separately with warm water. Then knead the bean dough into a ball and roll the white dough into a cake. Finally, wrap the spherical bean bread with cake-like white flour and roll it into noodles. When eating, it is best to use coriander (coriander) sour soup and shredded onion.

★ Lamian Noodles-

, also known as noodles, pulled noodles and pulled noodles, is a famous pasta with unique local flavor in Shanxi urban and rural areas. Xue Baozhan, a native of Shaanxi Province in the late Qing Dynasty, wrote "A Brief Introduction to Vegetarianism", which said that a popular method of "Zhen Noodles" in Shaanxi and Shanxi was Pingding in Taiyuan, Shanxi, Chaoyi and Tongzhou in Shaanxi. It is as thin as leek, as thin as vermicelli, and can be made into a triangular prism or a hollow shape, which is resistant to continuous cooking, soft and tough. This kind of framed surface is now Lamian Noodles in Shanxi. Lamian Noodles can be steamed, boiled, seared, fried and fried, each with its own flavor. There are many kinds of Lamian Noodles, such as Lamian Noodles, Lamian Noodles, Longxu Noodles and hollow noodles. Generally, those with less than 7 deductions are big Lamian Noodles, those with more than 7 deductions are Longxu Noodles, and those made by ordinary families are small Lamian Noodles. Lamian Noodles's performance is not uncommon in the streets of Taiyuan, but it's the first time I've seen such brilliant performances by the masters of the Pasta Art Troupe. For the sake of beauty and nutrition, the dough was mixed into green vegetable noodles, which were stretched out, rolled up, stretched out and rolled up again. After several buckles, the masters shook off the pulled noodles on several cases covered with flour, and then stretched them out and shook them with their hands like knitting wool. The whole scene is like a green waterfall rushing down, which is spectacular. A moment later, I stepped forward and saw that the pulled noodles were as thin as silk, which was the standard in Longxu Noodles.

★ Longxu Noodles-

is a popular traditional pasta in Taiyuan, which is famous at home and abroad for its unique flavor and exquisite production technology. It used to be a kind of food in the court, but later it spread to the people. Legend has it that "Dragon Beard" is the name given by the ancient emperor, which may be due to the fact that this Lamian Noodles is as fine as a beard and hair. Because of the graceful posture of hand-pulled noodles, like intertwined dragon whiskers, the entrance is soft and delicious, so it is named. In Shanxi, people often eat this kind of noodles for birthdays and reunions to show longevity and happiness. Longxu Noodles has fine ingredients and exquisite production, and its production method used to be considered as a unique skill, which was kept secret. Lamian Noodles's practice: first mix the flour with water at a ratio of 5: 3, then put some sesame oil on it to wake up, put the awakened flour on the chopping board, knead it evenly or rub it into strips, lift both ends with both hands and shake it slightly, then rub it into strips, roll it into pieces, cut it into strips with a knife after waking up, spread the flour or sesame oil evenly, pull one by one, pull it into thin strips, put it into a boiling pot, and cook it.

★ Eight aunts (pulling aunts)-

According to legend, during the Zhenguan period of the Tang Dynasty, there was a drought in Qinchuan for three years in 8 miles, and the grain was not harvested. So the emperor Li Shimin ordered the people to ask Mianshan for rain, and sure enough, the rain poured down, saving the crops. Therefore, Li Shimin specially led Manchu officials and soldiers to make a pilgrimage to Mianshan, accompanied by his uncle and sister. Unexpectedly, when Shi Gu arrived in Mianshan, she worshipped the Notre Dame Wulong as a teacher and did not want to return to Chang 'an. One day, she cooked for an old woman, but she grew up in the palace, so how could she cook? Therefore, when mixing noodles, when the noodles are dry, add water. When the water is too much, the noodles will eventually become thin and it is really impossible to cook. So I took a chopstick and dialed noodles into the pot, but I kept dialing it, and the result was long noodles. When the old woman was eating, she asked, "Son, what's this called?" However, Shi Gu mistook the word "this" for the word "you" because she was flustered. At this time, she was already in an empty door and didn't want to say her real name again, so she had to say her birth name: "Call Ba Gu". Since then, Jiexiu has had the pasta "Bagu". When making "Bagu", mix the flour with warm water at a ratio of 5: 3, then add water continuously, and keep kneading the flour until the water level is moderate, then cover the flour with a wet cloth, and put it in a bowl or a plate for about half an hour. When cooking, end the bowl with your left hand, and draw it out to the boiling pot with your right hand along the edge of the bowl. After cooking, take it out and pour the topping.

★ Pull a piece-<