the weather there is dry and cold, and there is less water and oil. . .

Shanxi is particularly famous for its coarse grains and pasta. There are many coarse grains and noodles, and the taste is naturally much thicker than ordinary noodles. Its characteristic is that it is dry and hard ~

-----------------------. Mention them, and almost everyone in Shanxi can tell you a long story. These delicacies are well-known 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, the Mongols confiscated folk metal products, and strictly stipulated that 1 households should use a kitchen knife and take it back after using it. One day at noon, an old man went to get a knife, but it was taken away by others first. In desperation, he "cut" the noodles with a thin piece of iron. Unexpectedly, this helpless move made Daoxiao Noodles, one of the five largest pasta dishes in China, and became a representative of Shanxi pasta.

Daoxiao Noodles has hardness in softness and toughness in softness, so 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 as soon as their arms are stretched out and closed, the slender, thin and soft "little carp" leap into the "Longmen", roll in the water, and turn into "little white dragons" with smooth muscles. It's really gratifying!

watching the master do a noodle movement is like performing small acrobatics.

a long noodle coated with sesame oil is placed on one side in a porcelain basin. The noodle is soft, but it can be waved like a ribbon in the master's hand, and it won't break when it is pulled. It is thrown straight into the pot from the porcelain basin, and it is safe and secure. This face is really a test effort! The cooked noodles are slippery and healthy without any additives.

Knife-face-shifting Knife-face-shifting knives are very special, with handles at both ends, flat blades and no "bulging". Master's knife is very quick. It is said that this pasta is very laborious, and it is not easy for ordinary families to make it. However, the noodles made are very neat, uniform in thickness and consistent in length, with a small triangular cross-section, and will not stick together. It tastes tough.

Picking the tip is named after its practice, which uses elastic bamboo chopsticks to pick out the prepared dough. The picked noodles are short, with two pointed ends and a round middle, which looks like a small fish, so it is also called "picking fish". Slippery tips, soft tips, warm tips ... After pouring the prepared halogen seeds, my mother's taste welled up in my heart, and I was very happy.

"toppings" pay attention to four kinds of pasta, which should be served with various sauces after being cooked. Shanxi people call these sauces "toppings". Commonly used sauces include tomato and egg marinade and minced meat marinade. If you are not afraid of acid, you might as well add some Shanxi old 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

oat noodle. The biggest selling point of this dish is oat noodle. Naked oats produced in the Loess Plateau in northwest Shanxi are rich in nutrients, and its contents of protein, fat, vitamins, minerals and cellulose are the highest among the nine most commonly eaten foods in China. Moreover, it contains several times more water-soluble dietary fiber and calcium than wheat and corn. It is said that Youmian has the effects of beautifying, reducing blood fat and inhibiting obesity.

Because of the high cellulose content in the oat flour, it is required that the grandma in the production should rub it very thin for easy digestion. Put the rubbed grandmother neatly in a steamer and steam for more than 1 minutes. Grandma Castanopsis kawakamii, who has just been baked, is rolled up next to each other in a steamer, like a honeycomb. Because every grandmother is very thin, diners have to eat it hot to keep its shape. Put them together, rinse them in mutton gravy for a while, and then put them in your mouth in whole pieces. 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 Wanbald is a special snack in Pingyao. Wanbald takes the homonym of "Wantuo", which implies the practice of this snack. To make a bald bowl, you should put the prepared buckwheat noodle paste in a bowl with a wide mouth and a shallow bottom, steam it and let it cool, and 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 crisp and watery cucumber shreds and a few drops of red oil. The delicate taste, the slightly spicy sesame fragrance and the crunchy sound of chewing cucumber shreds all enrich the sticky feeling of the bald bowl.

The homonym of bubble yellow rice cake oil cake is "Yougao", which helps it to rise step by step. There is a folk saying that "eat fried cake and do better."

Bubble yellow rice cake is made by frying yellow rice bags with bean paste stuffing. One of the highlights of the 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 hill. 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 complete range of amino acids, minerals and various vitamins. It has the effects of invigorating stomach, invigorating qi, blackening hair and helping sleep.

Hand-rolled bean noodles are made of mung bean noodles, and the process of kneading, rolling and cutting noodles requires high skills. In particular, the process of rolling noodles seems simple and practical. First, the master takes a good flat round dough and rolls it out from the inside out. In this process, the dough block should be kept turning. When it is rolled to the thickness of fingers, a layer of dry flour should be sprinkled on the dough, and then it should be rolled back and forth on the rolling pin layer by layer until the dough is thin and even.

mung bean can clear away heat and toxic materials, relieve summer heat, relieve vexation, quench thirst, strengthen stomach, promote diuresis and reduce swelling. In the hot and humid climate of Guangzhou, it is also good to eat some mung bean noodles to clear the heart and reduce the fire.

The latest trend in face shearing

It's really not easy to keep the knife from leaving the face and the face from the edge.

Scissors noodle is a popular pasta in recent years, which originated from the story of going west. It is said that the newly married husband was forced by life to leave his hometown for Inner Mongolia to make money, leaving his charming mother to miss him day and night, and even went to cook with scissors for making clothes. This negligence actually created a unique scissors face in Shanxi.

when the noodles are cut, they should be accompanied by fragrant soup, so the scissors noodles will be more delicious.

the master of Jiumaojiu said that to make authentic scissors noodles, it is necessary to keep the knife from leaving the surface and the surface from the edge, while cutting and turning, so that the dough always keeps its basic prototype. The surface of the scissors baked out of the oven is pointed at both ends and concave in the middle, and the surface is easy to hang materials, so it is also particularly fragrant. The smooth scissors noodles are cooked in delicious and moist mutton soup, and they are gurgling. The overflowing fragrance and dense heating are very attractive.

Shanxi pasta is the best in the world

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