Question 1: What is the most famous noodle in Shanxi noodles? Shanxi noodles are one of the representatives of local traditional noodle culture. It has a long history and a long history. It has a history of two thousand years since it can be measured. It is called "the root of pasta in the world". Take noodles as an example. In the Eastern Han Dynasty, they were called "boiled cakes"; in the Wei and Jin Dynasties, they were called "soup cakes"; in the Southern and Northern Dynasties, they were called "Shui Yin"; and in the Tang Dynasty, they were called "Leng Tao"... The names of pasta are constantly changing, and they vary from time to time and place. As the saying goes, "Jiao'er" calls it "Jiao'er" because of its many names. The numerous names and names of pasta just show that Shanxi people attach great importance to and love it.
, Youmian Castanopsis and so on.
Question 2: What are the pastas in Shanxi? (Reposted by me) Shanxi pasta is unparalleled in the world
As the saying goes, "The world's pasta is in China, and Chinese pasta is in Shanxi."
Shanxi pasta has a long history and has a long history. , has a history of two thousand years. Take noodles as an example. In the Eastern Han Dynasty, they were called "boiled cakes"; in the Wei and Jin Dynasties, they were called "soup cakes"; in the Southern and Northern Dynasties, they were called "Shui Yin"; and in the Tang Dynasty, they were called "Leng Tao"... The names of pasta are constantly changing, and they vary from time to time and place. As the saying goes, "Jiao'er" calls it "Jiao'er" because of its many names. The numerous names and names of pasta just show that Shanxi people attach great importance to and love it.
There are many kinds of pasta in Shanxi. Generally, housewives can make dozens of varieties using wheat flour, sorghum noodles, bean noodles, buckwheat noodles, and oatmeal noodles, such as shaved noodles, ramen noodles, Gepei noodles, push noodles, enema, etc. . When it comes to the hands of the chef, it is even more renovated and made in a dizzying way, reaching the realm of a variety of dishes and a variety of flavors. According to research, pasta in Shanxi can be divided into three categories: steamed pasta, boiled pasta, and cooked pasta according to the production process. There are 280 kinds of pasta in Shanxi, especially knife-cut noodles. Popular at home and abroad, it is known as one of the five famous noodles in China. Others include large ramen, knife noodles, fish noodles, pick noodles, river fishing, cat ears, steaming, frying, roasting, stir-frying, braised, simmering, deep-fried, mashed, pasted, spread, mixed, dipped, roasted, etc. There are so many names that it’s dizzying.
[Edit this paragraph] Steamed pasta
There are many kinds of steamed pasta in Shanxi, and corn flour wowo was the most common staple food in the past. In the wheat-producing areas of southern Shanxi and central Shanxi, steamed buns are mostly eaten. Steamed buns are divided into flower rolls, knife-cut steamed buns, round steamed buns, pomegranate steamed buns, jujube steamed buns, malt steamed buns, hard-noodle steamed buns, etc. Steamed food with various grains includes grilled oatmeal noodles from Luliang in northern Shanxi and roasted laolao from Yuanping in Wutai, Xinzhou, as well as steamed buns, plum blossoms, etc.
Steamed buns ---
Steamed buns are the largest family of pasta in my country. It is divided into two types, one is white steamed buns without fillings, and the other is colorful steamed buns with fillings, also known as steamed buns. "Shijiyuan" said that Zhuge Liang invented steamed buns to replace human heads as sacrifices to Lushui. Steamed buns began to become furnishings for banquets and sacrifices. For a period of time after the Jin Dynasty, the ancients also called steamed buns "cake". After the Tang Dynasty, the shape of steamed buns became smaller. After steamed buns became a snack often eaten by scholars in the Song Dynasty, they no longer had the shape of human heads. After the Tang and Song Dynasties, there were also steamed buns without fillings. Whether with or without fillings, steamed buns were always used for sacrificial offerings. Until the Qing Dynasty, the names of steamed buns were divided: in the north, those without fillings were called steamed buns, and those with fillings were called steamed buns. In the south, those with fillings were called steamed buns, and those without fillings were also called "big buns". The name of steamed buns is still very confusing today. For example, those in the north without stuffing are called "moon", "juanzi", and some are also called "baozi". In the south, those with fillings are also called "miandouzi" or "soup dumplings". Steamed buns have a unique feature. They are all steamed using fermented flour as the main ingredient. Steamed buns are simple to make, easy to carry, soft and delicious, and can be made into various flavors according to needs. In Shanxi, especially people from southern Shanxi, steamed buns must be served with every meal to feel full.
Oatmeal with noodles ---
Oatmeal with noodles is a specialty of housewives in northern Shanxi, Jinzhong and Luliang. They put a large piece of dough mixed with hot water on the back of their hands, sandwiched it between their middle and index fingers, placed a smooth stone slab, turned their hands, pushed with their hand rests, and picked and rolled their index fingers, each one with thin and translucent tendons. Place them neatly in the cage, steam them over high heat for about 10 minutes, and then top them with mutton mushroom confit or scallion oil, salt and vinegar.
Sorghum noodle fish ---
This is a common dish in Xinzhou, Dingxiang, Wutai, Yuanping and Dai counties in northern Shanxi. The housewives squeeze the mixed noodles into jujube-sized portions, rub them from both ends of the large table with both hands at the same time, and turn them into small fish as thin as fragrant heads. They steam them and pour them with soup and vegetables. If time is tight and there is no time to rub the fish, then it will be kneaded into a very thin red dough shell. Either break it into pieces and mix with vegetables, or cut it into strips and stir-fry it with eggs and sauerkraut. It's equally mouth-watering. In the past, when children in the village were hungry while playing, they would take a red noodle shell, pour a little salt and vinegar into it, drop a little cooking oil, break off a piece from the edge and dip it in salt and vinegar to eat. At the end of the meal, the salt, vinegar and shell would be inhaled. Common people call it "you and salt dip wowo".
Shaomei (Shaomai) ---
The production process of Shaomei is very complicated. The deliciousness of Chinese food lies in the ever-changing combination of various ingredients. It can be cooked earlier and cooked later. Every bit has a different taste. When making, mince the mutton, put it into a basin, add pepper powder, salt, white soy sauce, minced ginger, and Mongolian seeds, mix well, then chop the zucchini and leeks into fine pieces, add sesame oil and mix into the mutton filling. The most difficult thing is making the skin. The old chefs say: "It's hard to make the dough if the plums are delicious, but it's hard to make the dough if the skin is thin." To make the skin, mix the flour with salt and water, knead it thoroughly and knead it into... >>
Question 3: What are the delicious Shanxi dishes in Shanxi? They are divided into southern, northern and central Three factions.
South Road is mainly located in Yuncheng and Linfen areas. The dishes are mostly seafood and the taste is light.
North Road is represented by Datong and Wutai Mountain, and the dishes emphasize heavy oil and color.
Zhonglu cuisine is mainly based on Taiyuan, incorporating the advantages of the north and the south. It selects fine ingredients and pays attention to cutting and matching. It is mainly salty, supplemented by sweet and sour. The dishes are crispy, fragrant and tender, rich in color, Characteristics of heavy flavor.
Shanxi pasta is particularly famous, with many varieties, unique ways of eating, and different flavors. The finished products may be tough or soft, smooth and refreshing, and have a long aftertaste. The most surprising thing is that Shanxi pasta can be a feast, and it will never be the same from beginning to end.
Shanxi’s famous flavor dishes include: smoked pork, stuffed rice noodles, oily pork, lama meat, fried butterfly mutton, brains, shaved noodles, poached fish, cat ears, oatmeal noodles, Wenxi cakes, etc. .
Shanxi cuisine:
Dishes: Northwest Lamb Soup
Ingredients: Lamb hind leg meat, sheep blood tofu, white tofu, rapeseed, vermicelli, sheep stick bones , red dates, wolfberry.
Production process: Boil the mutton stick bones for 7 to 8 hours, add the mutton hind leg meat and cook together. When the soup is thick and white, take the mutton out and cut it into thin slices. Then put the sheep's blood tofu, white tofu, vermicelli and rapeseed in water separately, put them on the bottom of the casserole, add the cut lamb slices, pour the thick soup, season with salt and MSG, put the wolfberry and red dates at the same time, and put it on the alcohol stove Bring to a boil and serve.
Nourishing effect: It has the functions of warming, removing cold, strengthening the spleen and nourishing blood.
Taste: There are many ways to eat it. You can eat it as mentioned above, or you can eat it in a pot with ingredients.
Special dish: Dingxiang Steamed Pork
The method of Dingxiang Steamed Pork is: cook and chop pork and potatoes, add noodles and seasonings, stir and mix, and put into a bowl Steam it inside again. When eaten, heat it and cut it into pieces. It tastes delicious.
Specialties: Wuzhai Pork Black Meat Stewed Noodles
Take the cooked red meat of the pig, add potatoes, vermicelli, tofu and seasonings. Simmer in a pressure cooker long enough until the meat and potatoes are tender. Enjoyable for young and old alike.
Special dish: Lamb chowder
It is a specialty of Hongdong County and first appeared in the Yuan Dynasty. Its biggest feature is the original soup, that is, only the most common condiments are added, such as salt, chili oil (cooked with mutton oil), and green onions. Zanthoxylum bungeanum, MSG, aniseed, etc. are then put into a casserole and cooked slowly. This method is similar to the Mongolian custom of eating mutton.
Special dish: Pig blood enema
Pig blood enema is one of Huozhou’s traditional famous foods. It was created in the middle of the Qing Dynasty. It is processed finely and has a unique flavor. It is famous among the three Jin Dynasties. Excellent product. In 1900, the Eight-Power Allied Forces invaded Beijing. The Queen Mother of the West and Emperor Guangxu fled Xi'an and rested in Huozhou, where famous chefs prepared royal banquets for them. The Queen Mother of the West, Emperor Guangxu and other ministers praised pig blood enema, so it became a famous traditional food.
Oiled pork
[Main and auxiliary ingredients]
Pork shoulder meat...200g garlic cloves...5g
Canned winter bamboo shoots......20g yellow sauce......2.5g
Water-cured fungus......15g balsamic vinegar......2.5g
Cucumber...... ……25g pepper water…………5g
Pure white scallions…………5g soy sauce…………15g
Fresh ginger…………2.5g Refined salt…………2g
Shaoxing wine…………5g wet starch…………85g
MSG…………2.5g eggs…… …………2 pcs
Sesame oil…………15g Chicken broth…………50g
Cooked lard…………500g
〔Cooking method〕
1. Remove the film, white tendons and fat from the pole meat, place it horizontally on a chopping board, use the flat knife cutting method to turn the raw materials and slice them into long strips with a thickness of 0.33 cm. , then lay it flat on the cutting board, and then cut it diagonally with a straight knife into oblique square pieces that are 6.6 cm long and 4 cm wide.
2. Cut the winter bamboo shoots and cucumbers into pieces the same size as the meat, cut the large fungus into small pieces, cut the onions into green bean-sized pieces, peel the ginger and cut into pieces, remove the stems of the garlic cloves and cut into thin slices.
3. Put the sliced ??meat into a bowl, add yellow sauce, pepper water, soy sauce (5g) and salt, mix well and marinate for 8 hours.
4. Blanch the winter bamboo shoots, cool them in water and put them in a small bowl. Add fungus and cut cucumber slices, chicken broth, Shaoxing wine, MSG, soy sauce (10g), and wet starch (10g) to make a gravy.
5. Turn on the wok over high heat, add the lard and heat it to 50% heat. Then spread the dipped meat slices quickly with chopsticks, slide them for about 5 to 6 seconds, pour them into a colander and drain off the oil. . Put the wok back on the heat, add lard (15 grams), add onion slices, minced ginger, and garlic slices and stir-fry until fragrant. Add the meat slices that have been cooked with oil. Cook them with vinegar first and then... >> < /p>
Question 4: What delicious noodles are there in Shanxi? Shanxi classic noodles
Soup pots
Dumplings, wontons, ramen, cat ears, shaved noodles, and knife-drawn noodles , pull the piece.
Pancakes
Pancakes, scallion pancakes, fat sugar cakes, fat millet, and zygotes.
Baking
Rub sugar cakes, dry sugar oven, dry oven, and cut cakes.
Fried
Various oil cakes, oil twists, oil noodles, and bird's nest cakes.
Steamed categories
Kowloon steamed dumplings, steamed cakes, lotus leaf cakes, steamed buns, and bowl yellow.
Soups
Wuhu tea, camellia oleifera, mixed soup.
Yellow Noodles
Dunhuang Yellow Noodles are as thin as dragon whiskers and as long as gold threads. They are pliable and durable. They are delicious when mixed with soup or added to vegetables.
Lanzhou Clear Soup Beef Noodles
Beef noodles, commonly known as beef noodles, are the most unique popular economic snacks in Lanzhou. Watching ramen is like watching an acrobatic performance, or like a dancer waving ribbons. Lanzhou clear soup beef noodles have five characteristics: one clear, two white, three red, four green and five yellow. Visitors to Lanzhou should try the spicy and sour beef noodles in clear soup.
Handmade Saozi Noodles
Dunhuang Handmade Saozi Noodles are famous far and wide. They are exquisitely cut, have delicious soup, fresh ingredients, unique color, aroma and taste, and the locals never tire of eating them.
Fragrant rice
Fragrant rice is a famous dish in Zhangye, created during the reign of Emperor Kangxi of the Qing Dynasty. The fragrant rice is fragrant but not greasy, refreshing and delicious, and rich in nutrients.
Guagua
Also known as Guagua jelly noodle, it is a famous Tianshui snack. It is said that during the Western Han Dynasty, melon was the royal food in the palace. By the end of the Ming Dynasty and the beginning of the Qing Dynasty, it became the number one delicacy in Qinzhou. Guagua is a unique flavor food suitable for all seasons.
Question 5: What are the famous noodles in Shanxi? As the saying goes, "The world's pasta is in China, and Chinese pasta is in Shanxi."
Shanxi pasta has a long history and has a history of two thousand years.
Take noodles as an example. In the Eastern Han Dynasty, they were called "boiled cakes"; in the Wei and Jin Dynasties, they were called "soup cakes"; in the Southern and Northern Dynasties, they were called "Shui Yin"; and in the Tang Dynasty, they were called "Leng Tao"... The names of pasta are constantly changing, and they vary from time to time and place. As the saying goes, "Jiao'er" calls it "Jiao'er" because of its many names. The numerous names and names of pasta just show that Shanxi people attach great importance to and love it.
There are many kinds of pasta in Shanxi. Generally, housewives can make dozens of varieties using wheat flour, sorghum noodles, bean noodles, buckwheat noodles, and oatmeal noodles, such as shaved noodles, ramen noodles, Gepei noodles, push noodles, enema, etc. . When it comes to the hands of the chef, it is even more renovated and made in a dizzying way, reaching the realm of a variety of dishes and a variety of flavors. According to research, pasta in Shanxi can be divided into three categories: steamed pasta, boiled pasta, and cooked pasta according to the production process. There are 280 kinds of pasta in Shanxi, especially knife-cut noodles. Popular at home and abroad, it is known as one of the five famous noodles in China. Others include large ramen, knife noodles, fish noodles, pick noodles, river fishing, cat ears, steaming, frying, roasting, stir-frying, braised, simmering, deep-fried, mashed, pasted, spread, mixed, dipped, roasted, etc. There are so many names that it’s dizzying.
[Edit this paragraph] Steamed pasta
There are many kinds of steamed pasta in Shanxi, and corn flour wowo was the most common staple food in the past. In the wheat-producing areas of southern Shanxi and central Shanxi, steamed buns are mostly eaten. Steamed buns are divided into flower rolls, knife-cut steamed buns, round steamed buns, pomegranate steamed buns, jujube steamed buns, malt steamed buns, hard-noodle steamed buns, etc. Steamed food with various grains includes roasted oatmeal noodles from Luliang in northern Shanxi and roasted laolao from Wutaiyuanping in Xinzhou, as well as steamed buns, plum blossoms, etc.
Steamed buns ---
Steamed buns are the largest family of pasta in my country. It is divided into two types, one is white steamed buns without fillings, and the other is colorful steamed buns with fillings, also known as steamed buns. "Shijiyuan" said that Zhuge Liang invented steamed buns to replace human heads as sacrifices to Lushui. Steamed buns began to become furnishings for banquets and sacrifices. For a period of time after the Jin Dynasty, the ancients also called steamed buns "cake". After the Tang Dynasty, the shape of steamed buns became smaller. After steamed buns became a snack often eaten by scholars in the Song Dynasty, they no longer had the shape of human heads. After the Tang and Song Dynasties, there were also steamed buns without fillings. Whether with or without fillings, steamed buns were always used for sacrificial offerings. Until the Qing Dynasty, the names of steamed buns were divided: in the north, those without fillings were called steamed buns, and those with fillings were called steamed buns. In the south, those with fillings were called steamed buns, and those without fillings were also called "big buns". The name of steamed buns is still very confusing today. For example, those in the north without stuffing are called "moon", "juanzi", and some are also called "baozi". In the south, those with fillings are also called "miandouzi" or "soup dumplings". Steamed buns have a unique feature. They are all steamed with fermented flour as the main ingredient. Steamed buns are simple to make, easy to carry, soft and delicious, and can be made into various flavors according to needs. In Shanxi, especially people from southern Shanxi, steamed buns must be served with every meal to feel full.
Oatmeal noodles---
Oatmeal noodles are a specialty of housewives in northern Shanxi, Jinzhong and Luliang areas. They put a large piece of dough mixed with hot water on the back of their hands, sandwiched it between their middle and index fingers, placed a smooth stone slab, turned their hands, pushed with their hand rests, and picked and rolled their index fingers, one by one with thin and translucent tendons. Place them neatly in the cage, steam them over high heat for about 10 minutes, and then top them with mutton mushroom confit or scallion oil, salt and vinegar.
Sorghum noodle fish ---
This is a common dish in Xinzhou, Dingxiang, Wutai, Yuanping and Dai counties in northern Shanxi. The housewives squeeze the mixed noodles into jujube-sized portions and rub them from both ends of the large table at the same time, forming small fish as thin as fragrant heads. They steam them and pour them with soup and vegetables. If time is tight and there is no time to rub the fish, then it will be shaped into a very thin red dough shell. Either break it into pieces and mix with vegetables, or cut it into strips and stir-fry it with eggs and sauerkraut. It's equally mouth-watering. In the past, when children in the village got hungry from playing, they would take a red noodle shell, pour a little salt and vinegar into it, drop a little cooking oil, break off a piece from the edge and dip it in salt and vinegar to eat. At the end of the meal, the salt, vinegar and shell would be inhaled. Common people call it "you and salt dip wowo".
Shaomei (Shaomai) ---
The production process of Shaomei is very complicated. The deliciousness of Chinese food lies in the ever-changing combination of various ingredients. It can be cooked earlier and cooked later. Every bit has a different taste. When making, mince the mutton, put it into a basin, add pepper powder, salt, white soy sauce, minced ginger, and Mongolian seeds, mix well, then chop the zucchini and leeks into fine pieces, add sesame oil and mix into the mutton filling. The most difficult thing is making the skin. The old chefs say: "It's hard to make the dough if the plums are delicious, but it's hard to make the dough if the skin is thin."
To make the dough, mix the flour with salt and water, knead it thoroughly and roll it into strips, then roll it into dough balls, use a rolling pin to press the dough sheet into a lace shape, and put it... >>
< p> Question 6: What are the special snacks in Shanxi? What are the special delicacies in Shanxi? What are the famous special snacks in Shanxi? Friends who travel to Shanxi must not miss the delicacies with local Shanxi characteristics. Today, Tugongyuan Specialty Products Network will take stock of Shanxi's special delicacies and snacks. Foodies must not miss them~1. Shanxi pasta.
There is a saying that goes, "The world's pasta is in China, and Chinese pasta is in Shanxi." Shanxi pasta is famous all over the world. Shanxi has a variety of pasta products, with various raw materials, such as wheat flour, sorghum noodles, bean noodles, buckwheat noodles, oatmeal noodles, etc., in various forms, such as: shaved noodles, ramen noodles, cat ears, noodles, Gepei noodles, and Tuiwowo. , enema, etc., there are simply a variety of dishes and a variety of flavors. In terms of production technology, pasta in Shanxi can be divided into three categories: steamed pasta, boiled pasta, and cooked pasta.
2. Changzhi Mutton Soup
A major feature of Changzhi Huguan Mutton Soup is that it emphasizes tasting the whole sheep, that is, a bowl of soup must have seven or eight mutton dumplings and three to five mutton meats. Meatballs, pieces of stewed meat, strips of blood, fat, heads, hooves, mouth strips, stomach, intestines, heart, liver, lungs, waist and other viscera cut into strips or pieces, everything except the sheep's fur, Even sheep marrow is boiled in the old soup. No wonder it can greatly replenish vitality and make people smell its fragrance and think about its taste.
3. Dingxiang Steamed Pork
. The ingredients are mainly lean pork mince, plus potatoes, starch, vegetable oil, and condiments. It has the characteristics of tangy meat, endless aftertaste, and not getting greasy after eating more. Regular consumption not only supplements necessary nutrients, but also overcomes the disadvantages of high fat and high cholesterol in meat products. It is a special delicacy that has the aroma of meat but no trace of meat. This dish can be eaten hot or cold, and the taste is outstanding
4. Datong Rabbit Head
For those who are new to Datong, don’t be intimidated by the appearance of this special delicacy. Rabbit heads as big as fists appear in restaurants in the streets and alleys of Datong pot after pot. The taste of rabbit head is soy sauce and spicy. It tastes amazing and is satisfying to eat.
5. The smell of Pingyao beef will lift you up, and the taste of it will relieve you. "This is a description of Pingyao beef. It is said that the Empress Dowager Cixi was full of praise after eating it. It can be imagined that How delicious is this Pingyao beef? This is something you must eat when you come to Shanxi.
6. Xinzhou Wasu tiles
Xinzhou Wasu is shaped like a tile and is 10 meters long. cm, 4 cm wide, 0.5 cm thick, golden inside and out, with the words "Xinzhou Wasu" printed on it. Its texture is crispy, and its flavor is sweet and fragrant. Change, regular consumption has the function of strengthening the stomach and strengthening the body
7. Shanxi yellow rice oil cake
Different from the delicate and white glutinous rice cake, yellow rice oil cake mainly uses yellow rice as raw material , then wrapped in cooked yellow rice and minced with red bean paste, and fried. Sprinkled with a little sugar when eating, it is crispy on the outside, tender on the inside, fragrant, sweet and chewy, and can be made into various Shanxi pastries. The yellow rice cake is a whole grain, which is nourishing and down-to-earth.
8. Shanxi Bulanzi has a rustic name, but its cooking method is exquisite. Mix vegetables (such as potatoes, eggplants, beans, etc.) into the flour, mix well and steam them in a basket. You can also use them as ingredients when the elm and locust trees bloom in late spring. < /p>
9. Shanxi bowls
There are white noodle bowls and buckwheat bowls. Diners can choose according to their own eating habits, and the bowls are also diverse. It can be served cold, and it will have a cool, fragrant, smooth and delicious feeling. It can also be stir-fried. Add cooked lard into a frying pan, add onions and garlic, then pour it into a bowl cut into strips and add shredded yam and eggs. Or bean sprouts, add water, soy sauce, vinegar and other condiments. After frying, the fragrance will be full of flavor and make you salivate.
10. Shanxi steamed buns
Originated from Shanxi. The famous dexterity can be seen in cutting window grilles and making flower buns. The flower buns are bright, white and unique in shape. It would be a big loss for foodies who come to Shanxi not to see these ingenious flower buns. .
Question 7: Which place in Shanxi has the best noodles? Knife-cut noodles DD uses a unique tile-shaped knife to cut noodles from a piece of cylindrical dough, and the noodles are connected into strips. The finished noodles are triangular in shape, with the same width, thickness, and length. They are served with toppings and vegetables to make them smooth and chewy.
Use chopsticks to pick the noodles along the edge of the plate. This kind of pasta is unique in its preparation, soft and refreshing, easy to digest, and paired with fried meat, fried sauce, and marinated meat and vegetables, it is unique.
Noodle DD: Press the reconciled white noodles on a flat-eye grater, let it fall from the grater into a pot of boiling water and cook, add various toppings, marinate and eat. This kind of pasta is easy to make. Chewable and easy to digest, it is suitable for the elderly and people with poor teeth.
After the DD noodles are mixed, roll them into strips and cut them into strips more than an inch wide. Use your hands to pull each piece into the boiling water pot (the size is the same as the belly of your finger). After cooking, serve with Serve with various toppings. This kind of pasta is simple to make and delicious to eat.
He Liu DD puts the mixed noodles into the special He Liu bed, forcing the noodles to drop into the pot from the uniform holes below. When the noodles are pressed to a certain length, use a knife to cut the noodles from the bottom, cook them with toppings or marinate them and eat them.
Put the very soft noodles on a panel with a handle. Use one hand to hold the panel, and the other hand to use iron chopsticks or wooden chopsticks to push it down into the pot one by one. Fish jump in the water. This kind of noodles is soft and smooth, easy to digest, and can be eaten with meat and vegetable toppings or marinated.
Cat Ear DD looks like a cat’s ear, is small and exquisite, and tastes tough and tasty. The method is to mix white flour, oat flour or sorghum flour, etc., and roll the noodles into dough sheets. Cut into small cubes, push into thin slices with your thumbs, and naturally roll into a cat ear shape. If paired with mutton seasoning, the taste will be even more beautiful.
Oatmeal noodles 栲栳栳DD is made of oyster noodles with extremely high nutritional value. Knead the dough until it is fine, knead the small oyster dough, knead it, and wrap it around your fingers. Rolls of oatmeal noodles are steamed standing upright in a cage.
Tingtiao DD Tingtiao is a famous breakfast unique to Taiyuan City. It is a soup-like food. In a bowl of soup, put three large pieces of fat mutton, a piece of lotus root, and a long yam. The condiments in the soup include rice wine, distiller's grains and astragalus. When you taste it, you can feel the mixed aroma of wine, medicine and mutton. It is delicious and the more you eat, the more fragrant it becomes. It has nourishing and blood-activating functions. Every year during the period from the White Dew to the Beginning of Spring in the lunar calendar, most of the top restaurants in Taiyuan City have "brains" on the market.
Question 8: What kind of pasta is delicious in Shanxi? The world’s pasta is in China, and Chinese pasta is in Shanxi. Shanxi has nearly a thousand kinds of pasta made from various grains. Its wide range of materials, complex patterns and skillful production make it unique in the country and enjoys a high reputation. In addition to staple food, Shanxi pasta has also developed various types of local snacks and pasta art. Shanxi classic noodles, soup pot type, dumplings, wontons, ramen, cat ears, shaved noodles, knife-drawn noodles, pulled noodles. Grilled pancakes, green onion cakes, fat sugar cakes, fat thousand layers, and zygotes. Baking categories: Rubbing sugar cakes, drying sugar ovens, drying ovens, and cutting cakes. Fried types: various oil cakes, oil twists, oil noodles, and bird's nest cakes. Steamed categories: Kowloon steamed dumplings, steamed cakes, lotus leaf cakes, steamed buns, and bowl yellow. Soups: Wuhu tea, camellia oleifera, mixed soup. Yellow noodles: Dunhuang yellow noodles are as thin as dragon whiskers and as long as gold threads. They are flexible and resistant to stretching. They are delicious when mixed with soup or added to vegetables. Lanzhou Clear Soup Beef Noodles Beef noodles, commonly known as beef noodles, are the most unique popular economic snacks in Lanzhou. Watching ramen is like watching an acrobatic performance, or like a dancer waving ribbons. Lanzhou clear soup beef noodles have five characteristics: one clear, two white, three red, four green and five yellow. Visitors to Lanzhou should try the spicy and sour beef noodles in clear soup. Handmade Saozi Noodles Dunhuang's handmade Saozi Noodles are famous far and wide for their exquisite noodle cutting, delicious soup, fresh ingredients, unique color, aroma and taste. Locals never tire of eating it. Fragrant Rice Fragrant Rice is a famous dish in Zhangye, created during the reign of Emperor Kangxi of the Qing Dynasty. The fragrant rice is fragrant but not greasy, refreshing and delicious, and rich in nutrients. Guagua, also known as Guagua jelly noodle, is a famous Tianshui snack. It is said that during the Western Han Dynasty, melon was the royal food in the palace. By the end of the Ming Dynasty and the beginning of the Qing Dynasty, it became the number one delicacy in Qinzhou. Guagua is a unique flavor food suitable for all seasons.
Question 9: What are the special snacks in Shanxi? Anze ham, eight-treasure rice, white pig head meat, Baode bowl tray
Baode oil, jujube, crispy Changzhi cured donkey meat, Changzhi hawthorn cake
Scallion pancakes, scallion fat pancakes, Daixian rice wine and Daixian sesame slices
The "brain" of Deshengyuan is a food that has made its way into the elegant hall - Jingyou noodles, Dingxiang, steamed meat and tofu brain< /p>
Fanshi Scar Cake, Fenjiu Beef Flavor Famous Gaoping Braised Tofu
Getanggu County Bracken Guangling Spiced Tofu Dried Guangling Spiced Melon Seeds
Osmanthus Lantern Festival Fruit Paanbark , Heko red fruit with oily meat and fruit slices
Heko sour porridge, black beans, leafy vegetables, red shredded vegetables, Yellow River carp
Yellow rice oil cake, braised vegetables, Jiangxian spiced beef, shredded with vinegar
Jiexiu Guanxiu Candied Candied Golden Threaded Candied Dates Jincheng Stir-fried Liang Noodles and Jinnan Stuffed Vegetables
Anti-cancer fruit----Ren Yong apricot glutinous rice fermented tofu Li Gezhao
Two Zhangpi (Shanxi style) Linjin jade melon Linyi sauce jade melon Lingqiu smoked chicken
Liulin wrist peeled willow forest sesame cake Liuweizhai sauce meat mung bean balls
Ma Ma Doudou Mengmen's famous specialty of boiled millet rice noodles
Steamed buns, fungus and shellfish slices, grilled square meat and Pingyao beef
Pingyao bowls of steamed buns with layers of steamed buns, Puzhou Qing persimmon money rice
< p> Eggplant dumplings, lightly sugared apricots, preserved Quwala beef, Ruicheng sesame slicesThree delicacies dumplings (Shanxi) Fried frozen bean paste cake Shanxi’s shaved noodles, cat ears and poached fish
< p> Shanxi's picky tips, twists and leaves, Shanxi fermented bean curd, Shanxi pasta, pressed Luo Shangdang paste elbowsShangdang's self-made crispy cakes, roasted green onions, roasted three delicacies, roasted pork liver
Shenchi Twist Stone Cake, Double Sugar Oil, Pickled Cabbage and Black Ge Tiao
Pickled Vegetables, Taiwanese Mushrooms, Taikoo Smoked Pigeon and Taigu Cake
Queen Mother’s Royal Dinner Puff Cake, Taiyuan Dongpo Eggplant, Taiyuan No. Dried Bean Curd Taiyuan Sauce Elbow Flowers
Taiyuan Liuweizhai Sauce Pork Taiyuan Liuweizhai Smoked Chicken Taiyuan Pickles Taiyuan Snacks
Tongchuan Pear Pea Cake Wenxi Cooked Cake (Shanxi) Ribose-free Dates
Shellless pumpkin seeds, Wu’s bacon, Wuzhai pig, black meat stewed with powder, Xiyang “brain”
Xiangning white flour cake, small watermelons, Xiaoyi fire Xinzhou sunflower seeds
Xinzhou Waxuxing County Drawn Pancakes Dumplings and haggis, Yangcheng Gaomizhuang steamed buns
Yangcheng meat canned meat, Yanggao apricot preserved slices, fried bean dip
Deep-fried braised dried flower noodles and Youyu smoked chicken Yuci enema
Yupi noodles, plain pan, Kuiyuncheng southern style fine points, Zhongyang Baizi goat meat
Zhoujia shortbread cakes and steamed cakes