Daoxiao Noodles, a kind of special pasta in Shanxi ―― With a unique tile-shaped knife, the noodles are sliced from a cylindrical dough, and the noodles are connected in strips. The finished noodles are triangular in shape, with the same width and length, supplemented by toppings and vegetable codes, and smooth in texture. Pick the tip-use chopsticks to pick the noodles along the edge of the plate. This kind of pasta is unique in operation, soft and refreshing, easy to digest, and unique with large fried meat, fried sauce and vegetarian dishes. Wipe the noodles-put the mixed white flour on the flat-eyed eraser, drop it into the boiling water pot under the eraser and cook it, and serve it with various toppings and bittern. This kind of pasta is easy to chew and digest, and is suitable for the elderly and people with bad teeth. Pull pieces-after the noodles are mixed, roll them into pieces and cut them into strips more than an inch wide. Pull them into a boiling water pot (the size is the same as the belly of your fingers) by hand, and cook them with various toppings. This kind of pasta is simple and slippery. River leakage-put the mixed noodles into a special river leakage bed, forcing the noodles to fall into the pot from the uniform hole below. When the noodles are pressed to a certain length, cut the noodles from below with a knife, cook them with topping or marinate them. Pick fish-put the soft noodles on a panel with a handle, end the panel with one hand, and use iron chopsticks or wooden chopsticks with the other hand to pull them down into the pot one by one, such as a small fish jumping in the water. This kind of noodles is soft, smooth and easy to digest, and can be eaten with meat toppings or bittern. Cat's ear-it looks like a cat's ear, small and exquisite, tough to eat, and easy to eat. The method is to make up with white flour, oat flour or sorghum flour, and roll the flour into dough pieces. Cut it into small squares, push it into thin slices with your thumb, and naturally roll it into a cat's ear shape. If it is accompanied by mutton seasoning, the taste will be more beautiful. Youmian LIAO-made of Youmian with high nutritional value, knead the flour, rub the small Youmian dough, and then wrap it around your fingers, and you will get rolls of Youmian LIAO. Brain-brain is a special kind of breakfast in Taiyuan, which is soup-like food. In a bowl of soup paste, put three pieces of fat mutton, a lotus root and a long yam. The condiments in the soup are yellow wine, distiller's grains and astragalus. When tasting, you can feel the mixed fragrance of wine, medicine and mutton, which is delicious and delicious, and the more you eat, the more fragrant it is. Has the functions of nourishing and promoting blood circulation. Every year during the Lunar Millennium to beginning of spring, most halal hotels in Taiyuan have "brains" listed. Daoxiao Noodles is the most representative noodle in Shanxi Province, which is the best in the world and has a history of hundreds of years. According to legend, after Mongolian Tatar invaded the Central Plains, the Yuan Dynasty was established. In order to prevent the "Han people" from rebelling and uprising, all the metals in every household were confiscated, and ten households were required to use a kitchen knife, which was used in turn to cut vegetables and cook, and then returned to the Tatar for safekeeping. One day at noon, an old woman made sticks, sorghum flour into dough and asked the old man to take the knife. As a result, the knife was taken away by others, and the old man had to return. When he left the Tatar gate, his foot was touched by a thin iron sheet, and he picked it up and put it in his arms. After returning home, the pot kept ringing, and the whole family waited for the knife to cut noodles. But the knife didn't come back, and the old man was so anxious that he suddenly remembered the iron sheet in his arms and took it out and said, Use this iron sheet to cut the plane! When my wife saw it, the iron sheet was thin and soft, and she murmured, How can such a soft thing cut noodles? The old man said angrily: "cut" and "cut" without moving. The word "chop" reminded my wife that she put the dough on a wooden board, picked it up with her left hand and held the iron piece in her right hand, and stood at the edge of the boiling water pot to "chop" the noodles. One piece fell into the pot, cooked it, fished it into the bowl, and poured the marinade on it for the old man to eat first. The old man said while eating, "Very good, very good. I don't need to take the kitchen knife to cut the noodles again." In this way, one spread ten times, ten spread hundreds, and spread all over Jinzhong. So far, Pingyao, Jiexiu, Fenyang, Xiaoyi and other counties in Jinzhong, both men and women will cut noodles. Later, "Fengyang" gave birth to Emperor Zhu (Zhu Yuanzhang), unified China and established the Ming Dynasty. This kind of "noodle cutting" spread among social vendors, and after many reforms, it evolved into the present Daoxiao Noodles. Daoxiao Noodles is soft and hard, soft and tough, and it has a unique flavor when it is marinated, fried or cold, such as a little vinegar.

The traditional operation method is to hold the noodles in one hand and the knife in the other, and directly cut them into the boiling water pot. The key points are: "The knife does not leave the face, the face does not leave the knife, the arm is straight and the hand is flat, and the hand is tied with a line, and the flat knife is flat, and the curved knife is triangular."

If you eat Daoxiao Noodles, you are full of food, then you are full of eyes when you watch Daoxiao Noodles. In 1985, when Shanxi Finance and Trade System held a technical competition in Taiyuan, the noodle-cutting experts in the catering industry could cut 118 knives per minute and 25 kilograms of wet dough per hour, which was dazzling. There is a jingle saying, "One leaf falls into the pot, the other leaves float, the other leaves leave the surface, and the whitebait falls into the water, and the willow leaves ride down the treetops in the wind." In 1984, Mr. Yasuhara, President of Japanese Star Food Co., Ltd., made a special trip to Taiyuan to shoot pasta and make a TV film. After watching the exquisite performance of Taiyuan Jinyang Hotel and Taiyuan Noodle Store Master, he said, "We deeply feel that the world pasta is in China, China pasta is in Shanxi, and Taiyuan deserves to be the hometown of pasta."

Lamian Noodles

"Lamian Noodles", also known as pulled noodles, tossed noodles and pulled noodles, is one of the traditional pasta in Shanxi. Its origin remains to be studied, and the legend originated in Fushan District, Yantai, Shandong Province. But it has a long history in Shanxi. According to "A Brief Introduction to Vegetarianism" written by Xue Baochen in the late Qing Dynasty, at that time, there was a kind of "noodle" flowing in Shanxi and Shaanxi, which was mixed with the water surface, kneaded with salt, alkali and clear oil, covered with wet cloth, and once it was blended, it was torn into thin strips and boiled, named noodle. The practice was that Pingan Prefecture in Taiyuan, Shanxi, Chaoyi and Tongzhou in Shaanxi were the most, and its thickness was equal to. Nowadays, many noodles, such as flat noodles, triangular noodles, hollow noodles, stuffed balls, gold wire rolls, silver wire rolls and Longxu Noodles, are made from pulled noodles. The varieties made in Lamian Noodles are suitable for cooking methods such as steaming, boiling, searing, frying and frying.

the method of making Lamian Noodles mainly includes four processes: kneading dough, shaking strips, Lamian Noodles and cooking. Mix refined flour, water and salt according to the ratio of 1: 5: 1, add a little alkali, dissolve the salt and alkali in water, stir them into dough, simmer for 2 minutes, put them on a noodle table and knead them into noodle blanks, then hold one end with both hands and shake them evenly repeatedly. Fold it in half repeatedly on the noodle table, and shake it with both hands. When the noodles are suitable, put them into the boiling water pot, cook them, fish them into the bowl and pour the brine.

a unique skill in Shanxi to pull noodles

"knife pulling noodles" is a unique skill in Shanxi. The knife used to pull out the noodles is specially made, about 6 cm long, with handles at both ends, and the blade is flat and straight, so it can't be "bulging". Each knife weighs about 2.5 kilograms. The surface pulled out by this knife is very neat, uniform in thickness, with a small triangular cross section, which is more than half a meter long. In 1964, at the technical competition meeting in Shanxi Province, Master Hu Naihua of Xindao Street Noodle Restaurant could pull out 16 knives per minute and produce 63 noodles. The wet dough of more than 5 kg was finished in an instant, and all the strips were scattered without adhesion. The speed was like lightning, and the onlookers were dazzled and praised.

the method of making "knife-pulled noodles" is to mix white flour and water at a ratio of 2: 1 to make dough (hot in winter, cold in spring, summer and autumn), bake it for 1 minutes, sprinkle starch on the dough with a rolling pin, and stack it layer by layer, generally six to seven layers, about 5 cm thick. Put the special chopping board beside the boiling water pot, put the folded noodles on the table, and hold the handle tightly with both hands. The blade is across the dough, and the knife is cut upside down from far to near. Pull it out with all the force, and directly pull it into the boiling pot. After it is cooked, take it out, warm water, stir-fry, marinate and cold salad can all be soft and delicious.

Shanxi people are really affectionate to each other. Of course, this preference also incorporates the plasticity of noodles and the wisdom of Shanxi people. Eat Lamian Noodles on your birthday, which means longevity; Eat "face to face" in the New Year, taking the meaning of extending the years; On the first day of school, children should eat "remembering the heart to burn", hoping that children will have a more knowledgeable mind … These pasta are no longer just food to satisfy hunger, but have become a kind of "spiritual food" full of emotional and philosophical implications.