Although naked oats are not as long as millet, they are now a representative local flavor food in Shanxi. The output of naked oats in Shanxi accounts for about one tenth of the whole country. This cold-loving plant is mainly produced in the mountainous areas of northwest and southeast Shanxi. Naked oats are cooked for three times and made into delicious dishes such as hanging, rubbing fish and pressing.
Especially it is a home-cooked dish in northern Shanxi, because it has? Stability and harmony? A beautiful symbol, every birthday of the elderly, the full moon of children or every festival, a pot of hot noodles will be steamed. The most exquisite blend with fetters is minced mutton. Mutton is chopped and seasoned, and steamed with the shackles on the drawer, which is the most appetizing when it is hot. In the past, life was hard. Most people couldn't eat mutton, but they all ate sauerkraut soup. Now some people are willing to dip it in sauerkraut soup as a flavor seasoning.
Some people get married in the mountains, and the bride and groom also have to eat shackles, which means that the husband and wife will grow old together. Eat more at the end of the year and pray for family harmony and prosperity. Shanxi local folk song Jiaocheng Mountain sings: In Jiaocheng Mountain, there is no such good tea and rice, only noodles and yam eggs. Before liberation, it was the first-class tea and rice for mountain people to eat a meal. According to eating habits, good food will naturally only be served on the table during festivals or other major events.
According to some research? Hey hey? It has a history of 1000 years. According to folklore, Emperor Wendi of the Sui Dynasty was angered and wanted to make his second son a prince, but Li, the Tang Taigong, refused to accept this proposal and was relegated to Bingzhou (Taiyuan). When passing through Lingkong Mountain in Qin County, pregnant Li Furen had to stay in Pangu Temple, the ancient temple of Lingkong Mountain, and gave birth to a boy. Tang Gaozu can't leave for the time being. He talks with the old abbot about world affairs. One day, the old abbot said to Li Yuan, I watch astronomical phenomena at night. The world has been in chaos recently, so generals should save their strength and be sure to achieve great things in the future. I asked Xiangjifang to cook you a rare meal today. Eat it, and you will be refreshed and strong. Noon noodles? Beehive? The pipe was taken out. After eating it, Tang Gaozu felt refreshed and asked what it was. The old abbot said it was made of rye flour. Is it similar? Beehive? What do the locals call it? Wo Wo? . Later, when Li Yuan became emperor, he sent the old abbot to Wutai Mountain as the abbot. When the old abbot led the monks to their posts, he passed by Jingle County and saw that the local area was rich in naked oats, so he did it. Wo Wo? Technology is passed on to Tinker Bell. Since then, Wo Wo with oil noodles has become a reception meal for Tinker Bell people. After jingling, people see that this kind of straight-tube nest is used to store things? Hey? , later renamed Wo Wo? Hey? However, in some places in northern Shaanxi, there are still people called Wo Wo.
It is also said that Li Shimin and his son rewarded the three armies of Taiyuan with this kind of pasta, and established the Tang Dynasty in one fell swoop. What is the reason? Reward? This word comes from evolution. However, if you really reward the three armed forces with shackles, you may not be able to do it for a while according to the craftsmanship of shackles. No matter the origin of oat noodle, it reflects the position of this kind of flavor food on the table of Shanxi people. It has always been regarded as a rare food to eat and drink, and it will be served on the table during the holidays and when entertaining guests.
After Zhaoming, Emperor Schleswig and Empress Dowager Cixi praised buckwheat noodles and bowls.
Speaking of local flavor, soba noodles is a local flavor snack with quite a story in Shanxi. It is called ancient pasta, and a bowl is a kind of pasta steamed in a bowl. Liulin, Pingyao and Baode are the most famous places in Shanxi.
In the early years of the Western Jin Dynasty, the Huns moved inward and were oppressed by the rulers of the Western Jin Dynasty. Liu Yuan, a Xiongnu aristocrat, raised the banner of resisting gold, and started to send troops to attack Luoyang, the capital of the Western Jin Dynasty, from Xerox, the general of Lishi School (the founder of the post-Zhao Dynasty in the Sixteen Kingdoms period and the only slave emperor in the world history), and set up camp in Saburo Fort in Liulin. There was a shortage of military food in Schleswig, so he sent troops to buy food everywhere, and most of the food he bought was buckwheat. Food is in short supply, so the soldiers can only grind buckwheat and cook porridge. Once several soldiers went out and came back late. Buckwheat porridge has cooled to pieces. Hungry soldiers cut buckwheat into strips and sprinkled some salt casually, which felt good. This unexpected discovery delighted them, so they cut buckwheat noodles into long strips, mixed them with salt, vinegar and garlic, and served them with Schleswig. After eating Schleswig, let the kitchen try it. The next day, the kitchen was ready, the sergeant had a hearty meal, and the people felt novel after tasting it. They imitated and did it. Since then, the Liulin Bowl has been enduring for thousands of years.
Most bowls in Pingyao are made of white flour. 1900, Empress Dowager Cixi fled to the west. Passing Pingyao, I ate Pingyao bowl, full of praise, and enjoyed it on the spot. Pingyao Bowl became famous from then on.
Baode bowls are divided into vegetarian bowls and meat bowls. The most prosperous period was from Guangxu to the Republic of China. Two coppers each, and there are more than 70 bowl shops in the county alone.
Similar to the bowl, there is also a snack called enema, which is also made of buckwheat noodles, but the steaming method is somewhat different. Bowl steaming is called bowl steaming. In Taiyuan and Qingxu, buckwheat noodles are steamed with casing, which is called enema. Some people say that it is called enema because buckwheat noodles have the function of cleaning intestines, so it is named enema.
Nowadays, this buckwheat noodle product can be found in street stalls and star-rated restaurants. In recent years, it has been made into convenience food, making it flexible, smooth, spicy and refreshing.
Shanxi people's noodles are whole grains, and Shanxi people's pasta is ever-changing. For Shanxi people, pasta is noodles, steamed bread, flower rolls, steamed buns, jiaozi, sugar packets, oil buns, oat noodles, enema, holding leaves (dipping slices) and stone cakes, all of which are caused by different processing techniques of pasta.
There are more than 400 kinds of Shanxi pasta verified by Shanxi Cuisine Association, and the cooking methods are 10, including more than 30 kinds of operation techniques such as steaming, boiling, frying, stewing, frying, braising, frying and dipping: rolling, pushing, pulling, picking, poking, cutting, pressing, kneading, rubbing and sipping.
Shanxi pasta making tools include Helan bed, noodle bed, fish paddle, noodle paddle, noodle cutter, scissors, weighing plate, porcelain plate, rolling pin, slate and stone noodles. The seemingly monotonous ingredients have created various patterns in the hands of Shanxi people. This custom of single raw materials and rich varieties is the wisdom creation of people's pursuit of dietary diversification.