"The pasta in the world is in Sanjin", and the pasta in Shanxi has gone from ancient times to today, and also from the Loess Plateau to the whole country and the world. Shanxi pasta is not only an important part of Chinese food culture, but also a wonderful flower in the world food culture. Shanxi pasta has a long history, with a long history, at least 2 years from the date of textual research. Take noodles as an example, which was called "cooking cakes" in the Eastern Han Dynasty. Wei and Jin dynasties were called "soup cakes"; The Northern and Southern Dynasties called "water introduction"; The Tang Dynasty was called "Leng Tao". The name of pasta is innovative, and it varies from time to time and from place to place. As the saying goes, spoiled children are the most popular, and many names and famous names of pasta show that Shanxi people attach importance to and love it. There are many kinds of pasta in Shanxi, so ordinary housewives can make dozens of kinds of pasta with wheat flour, sorghum flour, bean noodles, buckwheat noodles and oat noodles, such as Daoxiao Noodles, Lamian Noodles, Gepei noodles, pushing nests and enema. In the hands of the chef, it was even more transformed by the dance, which made people dizzying. There are as many as 28 kinds of recorded pasta in Shanxi. Generally, housewives can cook dozens of kinds, and when they are in the hands of chefs, they are even more innovative, reaching the realm of diversity and taste. Daoxiao Noodles Tiaojian is a fine product in Shanxi people's recipes, including white flour Tiaojian, sorghum flour Tiaojian, miscellaneous grains Tiaojian and so on. Pick the tip of white flour with special chopsticks on a special iron plate (commonly known as "picking board"). The tips picked by experts are in the shape of a middle circle and two tips, and some can also pick out long tips 2 ~ 3 times wider than the iron plate with special skills. The skill lies in the moment when the noodles leave the iron plate, stretching the noodles with the chopsticks head and quickly pulling them away from the iron plate with the chopsticks tail. 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. Rub the dough on the flat-eyed eraser, drop it into the boiling water pot to 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. After the noodles are mixed, they are rolled into noodles and cut into strips more than an inch wide. They are pulled into a boiling water pot by hand, cooked and served with various toppings. This kind of pasta is simple and slippery. The river leak puts the mixed noodles into a special river leak bed, forcing the noodles to fall into the pot from the uniform holes 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. 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 push 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. The cat's ear looks like a cat's ear, small and exquisite, and it tastes tough and delicious. 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 Youmian is made of Youmian with high nutritional value. Knead the flour, rub the small Youmian dough, and then wrap it around your fingers to create a roll of Youmian Youmian, which stands on the ground. 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. Enema is a summer snack in Wuxiang, which is made of buckwheat flour, rich in nutrition, sweet in taste and has the function of clearing away heat and toxic materials. "Compendium of Materia Medica" contains: "Lowering qi, widening intestine, grinding stagnation, eliminating heat, swelling and wind pain, removing white turbid leucorrhea, and diarrhea due to spleen accumulation." It is characterized by brown and bright color, refreshing and not greasy, and eliminating fire to satisfy hunger. Therefore, it has become one of the favorite and most common foods of the broad masses of the people. Scar cakes have an ancient custom in Jinzhong, Jinnan and other places. When children have a full moon, grandma's family or relatives and friends always bring a package of crispy "scar cakes" to congratulate them. This crisp and fragrant scar cake, also known as stone cake, is made by kneading dough with oil, placing the ground thin cake on the heated stones in the furnace, and slowly baking it to form scraggy's scar, hence the name. Among them, Fanshi scar cake is the most famous. Bowl holder, also known as enema, is another flavor snack in Shanxi. There are white flour bowls and buckwheat bowls. When eating, cut it into strips with a knife, and season it with garlic vinegar, or eat it cold or stir-fry it in oil. In the streets of Baode, Hequ, Pianguan and Daixian in northwestern Shanxi, stalls selling bowls and saucers can be seen everywhere. Pingyao, Yuci and Taiyuan are mostly hot-fried with white flour bowls and saucers, which is commonly called "fried enema". Buckwheat noodles are fished with warm water and quicklime water, and the bed is pressed into the boiling water pot, fished into the mixed salt and vinegar soup, poured with mutton and vinegar, and the smell is very strange. Tofu brain, also known as old tofu, is made of sugar syrup. After boiling, add wet powder, add soaked oil vermicelli, add appropriate amount of tofu brain and season with onion, salt and pepper. Its color is golden red and bright, and its quality is slightly thick. It is a favorite breakfast for Shanxi people to scoop it into a bowl, add dried seaweed, kelp, leek foam and pepper, and pour sesame oil.