Shanxi's delicacy, fish, is a traditional pasta.

This delicacy originated in Shanxi Province and has a long history.

The shape of the fish is unique, with pointed ends and a slightly fat middle, like a small fish, hence the name fish.

Although the shape of the fish is simple, its taste is excellent, slippery and with a hint of elasticity.

The method of making fish is relatively simple. First, you need to prepare an appropriate amount of flour and water.

Pour the flour into a large bowl, slowly add water, and stir while adding until a smooth dough forms. Then knead the dough into a long strip, divide it into several small portions, and knead each small portion into fine pieces.

Make a long strip and pinch both ends together to form a fish shape.

Finally, put the poached fish into the pot and cook over medium heat.

Historical origins According to the "Yangqu County Chronicle": "Nearby residents eat various kinds of noodles: Heluo, buckwheat noodles for it; fish roe, beans and wheat noodles for it." During the Qianlong period of the Qing Dynasty, a Yuci man named Chang Wanda

Shanxi merchants opened the "Sixiang United Trading Company" restaurant in Jiaktu City, specializing in Shanxi noodles such as poached fish, which was well-known in the countryside.

In the twenty-sixth year of the reign of Emperor Guangxu of the Qing Dynasty, the Eight-Power Allied Forces invaded Beijing. Emperor Guangxu fled to Xi'an and passed through Taiyuan Prefecture on the way. Lu Zhongqi, the governor of Shanxi Province, offered "crab fin fish" as a tribute to Cixi and his party. The Queen Mother of the West praised it greatly after eating it, which later spread.

Among the people, it has become the signature name of high-end restaurants. Therefore, Tijian is not only widely spread in China, but also introduced to many overseas countries and regions.