The traditional Shanxi cuisine, Tui Fish, is a kind of pasta.

Fish-poking is named because it uses bamboo chopsticks to stir the soft dough in a bowl into a small fish shape and cook it in a pot. Characterized by noodles shaped like small fish, smooth and tender texture, refreshing and tough. Dish fish is favored by the general public because of its convenience, quickness, smooth taste and easy digestion. It is a very representative kind of pasta in Shanxi and one of the main lunches for residents.

there is a long history of playing fish, and the earlier written records can be found in the Complete Works of Household Necessities in Yuan Dynasty. Since then, in the twenty-third year of Qing Daoguang's "Yangqu County Records", it is said: "Nearby residents say all kinds of pasta: the river leaks, the son of buckwheat noodles. Dial the caviar, beans and wheat on both sides. " Pulling the roe means pulling the fish, and now it is called the four major pasta dishes in Shanxi together with Daoxiao Noodles, Daobo Noodles and Lamian Noodles.

making method:

ingredients: 5g flour, a little mung bean powder and marinade.

1. add water to flour (1: 7), then add a little mung bean powder to make soft dough, and knead it for 1 minutes.

2. Put a piece of dough into a bowl, hold the bowl in your left hand and tilt it at the upper side of the pot. Hold a special triangular bamboo chopstick in your right hand, dip it in boiling water in the pot, stick it close to the surface of the dough, and drop the noodles into the boiling water pot from inside to outside along the edge of the bowl.

3. Float the noodle fish with a length of about 1cm in a boiling water pot. For example, fish swimming in strips are fished into a bowl after they are cooked, and poured with various toppings and marinades (it can be stewed pork in small pieces of wide soup, fried sauce or sesame sauce with vegetables).