As a daily food made of coarse grains by rural people. In recent years, some hotels and restaurants have taken advantage of folk customs and developed them into flavor foods to entertain domestic and foreign tourists. Sorghum fish is made of ordinary sorghum by scouring, boiling, bleaching and airing, grinding into noodles, blending with boiling water and manually rubbing. It is an artistic enjoyment to watch the peasant women rubbing fish in Xinzhou.

How to make it

Put five pieces of dough bumps as big as garlic cloves at each end of the dough table, then press and rub them with two palms, from far to near, and gradually get closer, and the 1 fish under the watch will change from short to long and merge into one. Crunched fish generally have the thickness of sorghum rice, and when they are put together, the length is consistent and the thickness is even. After the sorghum noodle fish is steamed, it is blended with mutton or tomato soup, which is refreshing and delicious.

Production process:

"Boiling, splashing, rubbing, steaming and blending can sum up the whole production process of noodle fish."

the first step: cooking. When grinding the flour, firstly winnow the sorghum, remove impurities, pour it into boiling water, stir it until it is half cooked and the granules swell, then take it out and spread it out in a water-permeable container to dry for two to three days. When it is not packed, put it in a stone mill, and grind it well. It is best to take the first basket of flour.

step 2: splash. "Rub fish" must splash noodles with boiling water. The technical point of splashing noodles is to add water at one time to reach a moderate level. It is indeed an experience to be able to "add water at one time". After splashing the noodles, stir the noodles quickly in one direction with a noodle stirring stick, and then knead them into smooth dough by hand, and cover them to keep warm and moist.

step 3: rub. Press and rub with two palms respectively, and the fish on the surface changes from short to long, just like eight small fish swimming back and forth with their heads wagging. In an instant, eight "fish" nearly 1 meter long are placed on the table and put together, with the same length and uniform thickness.

step 4: steaming. Put the rubbed noodle fish evenly in the steamer, try not to squeeze them, and steam them in the pot for about 15 minutes. After steaming, let it dry a little, and shake the stuck fish loosely.

step 5: tune. There are many patterns, both hot and cold. Xinzhou's iconic eating methods include sauerkraut soup, steamed mutton soup, tomato soup, pork and garlic noodles braised dishes and so on. Even with the continuous improvement of living standards today, Xinzhou people still regard sorghum noodle fish as the top grade of hospitality.