Picking fish, also known as slipping or picking the tip, is a kind of food that is mixed with white flour or mung bean flour and put in plates and bowls and picked into the pot with special tools. It is a famous Han pasta snack in Shanxi Province. Flocking fish is favored by the general public because of its convenience and smoothness, and it is a very representative kind of pasta in Shanxi.

The tip is slender at both ends, slightly wider in the middle, white, fine and smooth, soft and ribbed, topped with toppings, and served with seasonings, which makes it very delicious. Fish poking originated from Yuncheng and Jinzhong in Shanxi, a traditional pasta.

When making, you need to use bamboo chopsticks to cut the dough into slender strips and put in boiling water. Because the shape of the picked surface is usually slightly thick in the middle and slender at both ends, it looks like a small fish, so it is named as picking fish.

Food history:

Dish fish pasta has a long history, and the earlier written records can be found in the Complete Works of Household Necessities in Yuan Dynasty. 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.

Picking the tip of white flour is the specialty of Jinzhong housewives. A master, the thickness of picking the tip is only half a centimeter, and the speed is very fast. In addition to white flour, miscellaneous grains and red flour can be used to make picks.

White flour and miscellaneous grain flour are mixed to make tips, which is a very nutritious and healthy food that everyone advocates now. Picking tips can be eaten not only by pouring noodles, but also by frying. A good bowl of picking tips is not only the satisfaction of appetite, but also a spiritual enjoyment.