"Everything you know about Shanxi pasta may be wrong!" In fact, it is either "Shanxi place name"+"common pasta" or the so-called "Shanxi pasta"! These people have never been exposed to "real Shanxi pasta" at all, neither have they heard the names of "wiping the tip", "sipping the tip" and "picking the tip", nor do they know what "plucking a girl", "plucking a fish" and "pinching a knot in one's heart" are, not to mention "dipping in a film" and "hanging around" Real Shanxi pasta can't be found in street restaurants.
Shanxi pasta does not emphasize seasoning and craftsmanship, but pulls, rubs, cuts and dials, and different shapes correspond to different tastes. As for the halogen, I stir-fry the common dishes around me (the climate in Shanxi is cold and there are not many dishes), but I don't overemphasize the delicious taste of the dishes, thinking that it is very similar to the simple character of Shanxi people. However, the combination of plain brine and noodles has some practical beauty in the ordinary.
Shanxi pasta is labor-intensive, and often one kind of pasta corresponds to one kind of utensil, which is not suitable for a small noodle restaurant to serve as a guest "personal tailor" in terms of time and cost. However, ingredients such as oat noodles and sorghum noodles have a rough taste, which often needs to be covered up with heavy-flavored seasonings, and may not be suitable for foreign tastes. The biggest difference between Shanxi pasta and other provinces is that the essence of Shanxi pasta lies in the change of taste and chewiness, and most other pasta just changes the soup head and side dishes.