Why is the pasta in Shanxi and Shaanxi hard? Thank you, please help ~ ~ Personally, I think 1 pancakes are baked without oil, which is harder than oily products. 2\ Less water is probably related to local tastes. The climate there is drier and the weather is colder. It will be harder. Because ~ ~ Xi 'an is the capital of Shaanxi, Xi 'an is steamed bread ~ ~ Xi 'an is dry, steamed bread is dry, Ann is flat and steamed bread is yellow, so ~ Shaanxi is also steamed bread ~ ~ So ~ Shaanxi's noodles are like steamed bread ~ dry and cold, with little water and oil. . . Shanxi is especially famous for coarse grains and pasta. There are many coarse grain noodles, and the taste is naturally much stronger than ordinary noodles. Its characteristic is hard ~-. Mention them, almost everyone in Shanxi can tell you a long story. These delicacies are very famous in Shanxi. Watching the master do Daoxiao Noodles on the spot is like watching a performance. Daoxiao Noodles It is said that in the Yuan Dynasty, in order to prevent the Han people from rebelling, Mongols confiscated folk metal products, and strictly stipulated that 10 households * * * used kitchen knives and recovered them after use. One day at noon, an old man went to get a knife, but someone else took it away first. In desperation, he "cut" the noodles with a thin piece of iron. Unexpectedly, this helpless move made Daoxiao Noodles, one of China's top five pasta dishes, become the representative of Shanxi pasta. Daoxiao Noodles is soft and hard, soft and tough. It can be marinated, fried or cold. Looking at the masters with a knife in one hand and a face in the other, the knife never leaves the face, the face never leaves the knife, and the arms are stretched out and closed, the slender and soft "little carp" jumps into the "Longmen" and rolls in the water, becoming a "little white dragon" with smooth muscles. What a blessing! Watching the master make a noodle is like performing a small acrobatic. Long noodles coated with sesame oil are placed on a plate in a porcelain basin. Noodles are soft, but they can be waved like ribbons in the hands of the master, and they will not break when pulled. It will be thrown directly from the porcelain basin into the pot, and it will be safe. This face really tests kung fu! The cooked noodles are smooth and healthy without any additives. Face transfer The face transfer knife is very special, with handles at both ends, flat blade and no "bulge". Master's knife is very fast. It is said that this kind of pasta is very laborious, and it is not easy for ordinary families to cook it. But the noodles made are very neat, uniform in thickness and length, with a small triangle in cross section and will not stick together. It tastes hard. Picking the tip is named after its practice. It uses elastic bamboo chopsticks to pick out the prepared dough. The noodles picked out are very short, with two sharp ends and a round middle, like a small fish, so they are also called "picking fish". Slippery tip, soft tip, warm tip ... After pouring the prepared halogen seeds, the smell of my mother came to my mind, and I was very happy. "Topping" pays attention to four kinds of pasta, with various sauces. Shanxi people call these sauces "toppings". Commonly used sauces include tomato and egg gravy and minced meat gravy. If you are not afraid of acid, you might as well add some Shanxi mature vinegar to the soup, which can not only improve the taste, but also reduce blood fat and soften blood vessels. Coarse grains are also delicious. The biggest selling point of this dish is oat noodles. Naked oats produced in the Loess Plateau in northwest Shanxi are rich in nutrition, and their contents of protein, fat, vitamins, minerals and cellulose are the first among the nine most commonly eaten foods in China. But also contains several times more water-soluble dietary fiber and calcium than wheat and corn. It is said that oil cotton has the effects of beautifying, reducing blood fat and inhibiting obesity. Because oat flour has a high cellulose content, grandma needs to rub it very thin in order to facilitate digestion. Put the kneaded grandma neatly in a steamer and steam for 10 minutes or more. The freshly baked Granny Castanopsis kawakamii is rolled up one by one in the steamer, like a honeycomb. Because every grandmother is thin, diners have to eat while it is hot to keep their shape. Put them together, rinse them in mutton juice for a while, and then put them in your mouth. The delicious and thick mutton juice moistens the whole tongue, adding just the right delicacy to the unique texture of naked oats noodles. Pingyao Wanbald is a special snack in Pingyao. Wantu takes the homonym of "Wantuo", which means the practice of this snack. To make a bald bowl, put the prepared buckwheat batter in a bowl with a wide mouth and a shallow bottom, steam it and let it cool, then pour it out of the bowl, cut it into strips and mix well with sauce. The prepared cold bowl is sprinkled with fragrant and tender sesame seeds, a pile of crispy and watery shredded cucumber and a few drops of red oil. The delicate taste, slightly spicy sesame fragrance and crunchy chewing cucumber shreds all enrich the sticky feeling of the bald bowl. The homonym of bubble yellow rice cake oil cake is "oil cake", which helps it to rise step by step. There is a folk saying that "eat fried cakes and do better." Bubble yellow rice cake is fried with yellow rice bag and bean paste stuffing. One of the highlights of 99% bubble yellow rice cake is the accurate grasp of the heat. You see, the whole upper epidermis is completely soaked, just like a golden mountain. The skin is crisp and soft, and the thin bean paste inside is sweet and moist, which is very popular. Yellow rice is also rich in nutrition, its crude protein content is higher than that of rice and wheat, and it also contains a full range of amino acids, minerals and vitamins. It has the functions of invigorating stomach, benefiting qi, blackening hair, relieving summer heat, relieving anxiety, quenching thirst, invigorating stomach, diuresis and detumescence. The climate in Guangzhou is hot and humid, so eat some mung bean noodles to clear the heart and reduce the fire.