Lamian; Lamian; Ramen

Lamian Noodles, also known as Shoumian, Lamian Noodles and Lamian Noodles, is a famous pasta with unique local flavor in northwest urban and rural areas. Xue Baozhan, a native of Shaanxi in the late Qing Dynasty, wrote in Su Wen Lue that a kind of "true face" method popular in Shaanxi and Shanxi was the pacification of Taiyuan, Chaoyi and Tongzhou in Shanxi. Thin as leek and thin as vermicelli, it can be made into triangular prism or hollow shape, resistant to continuous cooking, soft and tough. This kind of surface is now Lamian Noodles in Shanxi. Lamian Noodles can be steamed, boiled, fried, 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, people with less than 7 deductions are Lamian Noodles, those with more than 7 deductions are Longxu Noodles, and ordinary families are Lamian Noodles. Lamian Noodles's performance is not uncommon in the streets of Taiyuan, but it is the first time for me to see such wonderful performances by the masters of the Pasta Art Troupe. For beauty and nutrition, mix the dough into green vegetable noodles, unfold, roll up, unfold and roll up again. Several buttons were buckled, and the masters shook the pulled noodles off several boxes covered with flour, then unfolded them and shook them with their hands like fur. The whole scene is like a green waterfall running down, which is very spectacular. After a while, I went to see that Lamian Noodles was as thin as silk, which was the standard in Longxu Noodles.