Ok, let's first introduce Daoxiao Noodles, the most famous city in Shanxi, and Daoxiao Noodles, which is well known to all. Daoxiao Noodles, Shanxi is famous all over the country, and it is also one of the most representative pasta in Shanxi. Most chefs in Shanxi noodle shops are skilled knife workers. With a dough on his head, he cut the dough into a cauldron 4~5 meters away from himself with a knife in one hand ~ as thin as paper ~ ~

Daoxiao Noodles can be said to be a daily diet of Shanxi people, with a unique flavor. Daoxiao Noodles cuts all the leaves with a knife, with a medium thickness and a thin edge. Angular, shaped like willow leaves; The entrance is slippery with internal tendons, which are soft but not sticky, and the more you chew, the more fragrant it is, which is deeply loved by pasta lovers. Together with Beijing noodles with gravy, Shandong Yifu noodles, Henan noodles with fish soup and Sichuan Dandan Noodles, it is called.

Noodles with minced meat

Especially in Hexi area of Xiangfen County, Shanxi Province, the noodles with minced meat are even more famous in the world, so they are also called Fencheng noodles with minced meat.

The stinky noodles are exquisite in materials and cooking techniques, and the working procedures are complicated and the technology is fine. Folk songs boast that the daughter-in-law has done a good job in making noodles with shame, and they become such folk songs: harmony, iron eggs, rolling down, spinning in circles, turning lotus flowers in the pot, scooping peony into a bowl, eating it in the mouth and drawing it.

Shanxi braised noodles

Shanxi braised noodles are a very common Shanxi-style food. The method is not complicated, but the materials are very particular. There are many kinds of braised noodles, among which the braised noodles with beans are the favorite of Shanxi people in summer. Fell over a big bowl of braised noodles (Shanxi people say that eating noodles is not called eating noodles, it is called "falling down", and we can also see Shanxi people's love for eating and eating) and then bit a clove of garlic, which is the correct way to open noodles in Shanxi.

Cat's ear surface

Cat ears are the daily staple food of every household in Shanxi. It is difficult to have a certain standard because of its elegant practice and good taste. Generally speaking, cat ears are very similar to macaroni used in Italy to make shells. Cat ears are made by kneading noodles and soft noodles into thumb strips, then kneading them into small pieces the size of broad beans, and then pinching them with thumb and forefinger, which will roll up like cat ears. Cook it in boiling water, fish it up and stir-fry it with fire. There is still soup in the ear roll, which is saturated and delicious. The ingredients are different, and every household generally likes to use shredded leek and dried shrimps, which is enough. With dried shrimps, crab meat, mushrooms and ham, it is unrestrained and unrestrained.

No rotten seeds

Wusuanzi, also called Bansuanzi, is a traditional pasta in Hebei Province in the south of Shanxi Province, and is used in some cities in the south. When the word "ban" in Shanxi dialect is taken apart to read the two sounds of bú and là n, the homonym becomes "Buluan". The name of Jinnan and other cities is "Kuilei". For example, Lingqiu County in Datong City is also called "Kuilei or Kuilei". Shanxi snacks can be made from leaves of beans, cabbage, eggplant and even celery, and the materials selected are also rich. You can also peel potatoes, cut them into shreds, mix them with flour, and steam them in cages after mixing well. Sophora japonica can also be made when it blooms in late spring. Cooking is better!

Tijian

Pointed noodles are very common in Shanxi, almost every small restaurant has them, and every restaurant has special pointed tableware. Use a special pick-up tool to pick a pointed board, an iron round board with the size and shape like a ping-pong board, and a pointed iron chopstick. Put a proper amount of noodles on the board, spread the front end with the pointed iron chopsticks. When the water in the pot boils, use the pointed iron chopsticks to pick out the noodles, which are as thick as chopsticks, or you can grab them yourself. The pick-up is easy to cook. After the last pick-up board is provoked, you can cook it for about one minute. Add a little green vegetables to the noodles, which is more delicious and healthier ~ the method of picking noodles: put noodles and very soft noodles on a piece of noodles with handles, hold the noodles in one hand, and use iron chopsticks or wooden chopsticks in the other hand to dial them down into the pot one by one, and jump into the water like a small fish. This noodle is soft and easy to digest, and can be served with vegetarian topping or noodles with gravy.

hulls oats flour kao lao lao

Housewives in northern Shanxi, Jinzhong, Lvliang and other regions performed great dramas. In addition to the routine, Shanxi folks really mean "frugality" and feel at home. In the mountainous areas of Yanbei and Lvliang, people give them the right to eat oat noodle fish with beautiful symbols such as "firmness" and "harmony". This meal is often used for the birthday of the elderly, the full moon of children, or entertaining guests on holidays. When some families in the mountains get married, the bride and groom should also eat it, which means that husband and wife will grow old together. Eat more New Year's Eve, so that the whole family can live in harmony and be strangers.

Pull a piece

Picking up a piece, also known as pinching a knot in one's heart, is also a kind of daily noodle spread among the people in Jinzhong area. Locals pay attention to eating this noodle when they get married and before they leave, which is called "pinching a knot in one's age". Eat as much as you are married. Here, "slicing" refers to semi-finished products, that is, using a small ladle surface, rolling it round, slicing it in half, then cutting it into large pieces according to the age, and then grabbing it into a boiling pot by hand and scooping up about half a bowl. Enjoy this meal with mixed feelings. First, use water with a ratio of 2∶ 1 and a good noodle as a pulling piece (the water temperature is cool in summer and warm in spring, autumn and winter), and cover it with a wet cloth to wake up slightly. Take out a few small pieces of dough, knead them very finely with your thumb and forefinger, and take out a film the size of a fingernail. If you want to make the pulled pieces not stick to the pot and hands, you can dip them in water or oil to eat.

Sorghum noodle fish

These are the daily life of Xinzhou, Dingxiang, Wutai, Yuanping and Daixian in northern Shanxi. The women squeezed the mixed noodles into jujube-sized preparations, and at the same time rubbed them out from both ends of the noodles with their hands to make delicious small fish, which were poured with soup. If time is short and it is too late to rub the fish, pinch the fish into a thin red color. Or mix the sliced meat with the vegetable leaves, or chop the sliced meat and stir-fry it with eggs and sauerkraut, which is equally delicious. In the past, when children in the village were hungry, they took a red noodle shell, poured a little salt and vinegar into it, dropped a little cooking oil, and broke a piece from the side. At the end, the salt and vinegar made the noodle shell fragrant, and the people called it "oil and salt dipped in the nest."

Foreskin surface

Also known as sandwich noodles. Legend has it that there was a mother-in-law in ancient Jinzhong who often gave her daughter-in-law some nerve-racking "problems" when doing housework. One day, she asked her daughter-in-law to roll noodles with white flour and bean flour, provided that the two sides could not be reconciled in advance, but they should have a uniform feeling when eating. This clever daughter-in-law will not be stumped by her mother-in-law's face. Her foreskin is made of two kinds of flour. The method of wrapping noodles: firstly, prepare noodles and white flour at the ratio of 1∶ 1, and then mix the white flour and noodles with warm water. Then roll the bean flour into a ball, and then roll the white flour into a cake. Wrap the spherical bean cake on the last side and roll it into noodles. Fresh coriander (coriander) sour soup has the best spicy taste.