Shanxi's knife-shaved noodles are famous at home and abroad, known as one of China's five famous noodle dishes. Housewives hold up the kneaded dough, stand in a graceful posture, flying knife under the noodles like a meteor landing, fish jump Dragon Gate, cut out the noodles and thin, thin, and long. Shanxi knife-shaved noodles inside the virtual, outside the tendon, soft, smooth, loved by the people. Knife-shaved noodles with Beijing's brine noodles, Shandong's Yifu noodles, Henan's fish baked noodles, Sichuan's dan dan noodles, known as China's five famous noodles, enjoying a good reputation at home and abroad. There is an old legend about knife-shaved noodles. After the Mongol Tartars invaded the Central Plains, they established the Yuan Dynasty. In order to prevent the "Han Chinese" from revolting, they confiscated all the metal from every household, and stipulated that 10 households should use a kitchen knife to take turns using it for cutting and cooking, and then return it to the Tartars for safekeeping after use. One day at noon, an old woman made noodles and asked an old man to fetch the knife, but the knife was taken by someone else and the old man had to return. When going out of the gate of the Tartar, the old man's foot was touched by a piece of thin iron, he picked it up and put it in his pocket. After returning home, the pot was boiling, the whole family waited for the knife to cut noodles to eat, but the knife was not retrieved, the old man was so anxious that he suddenly remembered the tin in his pocket, and took it out and said: Let's use this tin to cut noodles! The old woman took a look at the tin, which was thin and soft, and muttered, "How can you cut noodles with such a soft thing?" The old man said angrily, "If you can't cut it, cut it." The word "chop" reminded the wife, she put the dough on a wooden board, left hand up, right hand holding the iron, standing in the boiling water pot "chop" noodles, a piece of noodle leaves fell into the pot, cooked and fished into a bowl, poured with marinade for the old man to eat first, the old man ate while saying: The old man ate and said: "very good, very good, in the future do not have to go to get the kitchen knife to cut the noodles." So the word spread ten by ten, ten by a hundred, spread all over the land of Jinzhong. Later, "Fengyang" out of Emperor Zhu (Zhu Yuanzhang) united China, the establishment of the Ming Dynasty, this "chopping noodles" spread in the community vendors, and after many reforms, evolved into the current knife-shaved noodles. Knife-shaved noodles are soft with hard, soft with tough, pouring brine, or fried or cold, all have a unique flavor. The traditional method of operation is a hand on the face, a hand with a knife, cut directly into the pot of boiling water, the secret is: "the knife is not away from the face, the face is not away from the knife, the arm is straight and hard hand flat, the hand end of a line, a prong to catch up with a prong, the flat knife is a flat bar, curved knife is a three-pronged." To say that eating knife-shaved noodles is full of mouth, then watch knife-shaved noodles is full of eye candy. 1985 Shanxi Finance and Trade System in Taiyuan, the technical competition, the food industry's cutting masters cut 118 knives per minute, every hour can cut 25 kilograms of flour wet dough, to see people dazzled. There is a jingle praise: "a leaf falling pot a leaf floating, a leaf away from the face and out of the knife, silverfish fall into the water and turn white waves, willow leaves ride the wind under the treetops." Do knife cut noodles first with noodles, water 5:3 ratio and good noodles (water temperature for winter heat, summer cool, spring and fall temperature), and then covered with a damp cloth, wake up for 20 minutes. Wake up the dough kneaded into an oval block on the case, the left arm of the case, the right hand to take the chopping knife (chopping knife is a kind of special knife with a handle, knife length of about 40 centimeters, the knife width of about 6 centimeters, the blade is very thin, the knife's weight is light), the right hand of the four fingers to hold the knife handle, with the little finger of the small thumb on the head of the knife handle, chopping the noodle from the block of the inside end of the knife, the second knife to take the knife in front of the cut, the front of the pick after the chopping way to chop down a root of about 30 centimeters of noodles under the long! The noodles are about 30 centimeters long and put into the pot. To make ordinary knife-shaved noodles, first make the noodles with a ratio of 2:1 between noodles and water. Add water to the noodles and form a dough, then cover the dough with a damp cloth and let it rise for half an hour before kneading, softening and polishing it into a cylindrical shape. Hold the dough with your left hand and cut it into the pot of boiling water from right to left, one cut after another. Pay attention to the force to be flat, force to be even, so that the cut out of the noodle leaves, a leaf with a leaf, just like a meteor catching the moon, in the air to draw a curved white line, the noodle leaves fall into the soup pot, the soup rolled face turn, and like a silver fish playing in the water, very beautiful, skilled cooks, can cut more than a hundred knives per minute, the length of each noodle leaf, just is six inches.

Pulled noodles---

Also known as dumping noodles, pulling noodles, stretching noodles, is the Shanxi urban and rural areas of the unique local flavor of the noodle famous food. According to the book "Vegetarianism" written by Xue Baozhan, a native of Shaanxi at the end of the Qing Dynasty, the practice of "zhenzhen noodles" popular in the area of Shaanxi and Shanxi is the most popular in Taiyuan Pingding, Shanxi, Chaoyi and Tongzhou, Shaanxi. It is as thin as a leek, and as fine as hanging noodles, and can be made into a three-pronged or hollow shape, which is resistant to being boiled constantly, and is soft and tough. This kind of noodles is now Shanxi ramen. Ramen can be steamed, boiled, branded, fried, stir-fried, each with its own flavor. There are many kinds of ramen, including big ramen, small ramen, longshu ramen, and hollow ramen, etc. Generally, ramen with less than 7 buttons is called big ramen. Generally speaking, big ramen is made with less than 7 buttons, longsu noodles are made with more than 7 buttons, and small ramen is made at home. The performance of big ramen is not uncommon in the streets of Taiyuan, but this is the first time I've seen such a splendid performance by the masters of the "Noodle Art Group". For the sake of aesthetics and nutrition, the dough was made into green vegetable noodles, stretched, rolled up, stretched again, rolled up again, and so on, and then the masters would put the pulled noodles on a couple of cases sprinkled with flour to shake them out, and then stretch the noodles out and shake them with both hands as if they were strung on a woolen thread. The whole scene is as spectacular as a turquoise waterfall cascading down. A few moments later, I walked up and saw that the noodles were as thin as silk, which is the standard for Ryusu noodles.

Longshu Ramen---

It is a traditional noodle dish popular in the Taiyuan area, famous both at home and abroad for its unique flavor and superb craftsmanship. It was originally a kind of food in the palace and later spread to the people. Legend has it that "Dragon's Beard" is the name given by the ancient emperor, probably because this kind of stretched noodles is as thin as a beard and hair, and it is not as thin as a strand. Because of the beautiful posture of stretching the noodles, as if intertwined with the dragon's whiskers, soft and delicious in the mouth, so it got this name. In Shanxi, people often eat this kind of noodles on birthdays and reunions to show longevity and joy. Longshu Noodle is made with fine ingredients, and its production method used to be regarded as a masterstroke, which is not passed on secretly. Noodle practice: first with the noodle, water 5:3 ratio and a good noodle, and then smeared with sesame oil on the top to wake up, will wake up the noodles on the board, kneaded or rolled into a long strip, both hands to lift the ends of the slightly shaken, and then rolled into a long strip, rolled into a sheet shape, slightly wake up with a knife and cut crosswise into a long strip of the thickness of a small finger, sprinkled with flour or smeared evenly with sesame oil, one by one, or a few and pull, pulling the thin strips into a pot of boiling water, boiled with brine that is ready.

Bagu (Bugu)----

Legend has it that in the Tang Dynasty during the Zhen Guan years, eight hundred miles of Qinchuan drought for three years, particles do not harvest, so the emperor Li Shimin decree people to Mianshan to seek rain, and indeed the rain poured down, save the crops, for which Li Shimin special led the dynasty of civil and military to go to Mianshan Pilgrimage, accompanied by his sister uncle, the world's aunt. Unexpectedly, Shigu arrived in Mianshan, that is, to worship the five dragons of the Virgin Mary as a teacher, do not want to return to Chang'an. One day, she was cooking for an old woman, but she had grown up in the palace since she was a child, so she did not know how to cook. So when she was cooking, she added water to the dry noodles, and added more water to the noodles, and eventually the noodles became thin, and she couldn't put them in the pot. So took a chopstick to the pot to dial the noodles, but how to dial not dial, the result is dialed into a long noodle, the old woman eating, asked in passing: "Children, what is this called?" But Shigu but because of panic will "this" word misheard as "you" word, at this time she has been into the empty door, do not want to say the real name, had to say the milk name out: "called Pat Koo". From then on, jiexiu will have "eight nuns" this kind of pasta. Do "eight nuns" first with noodles, warm water 5:3 ratio and good noodles, and then keep adding water, and constantly speculate on the surface, until the water is moderate, and then use a wet cloth to cover the surface, about half an hour to wake up and put in a bowl or a plate, down the pot when the bowl in the left hand, the right hand to use sharpened chopsticks along the edge of the bowl to the pot to the boil, and then fish out, pouring on the pouring to be able to do so.