I don't know you as a Shanxi native,
When traveling or studying around the country,
Have you ever been troubled by such a thing:
As you taste the unique flavors and cuisines of all over the place,
When I suddenly wanted to come to a bowl of authentic Shanxi noodles,
You can't find a Shanxi noodle restaurant if you step on the iron shoes.
All over China, you can see it everywhere
Lanzhou ramen and Yunnan rice noodles,
Chongqing small noodles and Shaxian snacks,
And what is visible to the naked eye is that there are more and more Shaanxi noodle restaurants.
And we have so many kinds of pasta in Shanxi,
In addition to the local noodle restaurants in Shanxi,
A little further away to Shijiazhuang and Beijing, there are some outside,
There seems to be very little luck elsewhere,
Not to mention the rice-based South!
So why do you say that?
Is it that Shanxi noodles are not easy to make?
Is it because everyone is not used to eating Shanxi noodles?
Is it that we Shanxi people don't want to open a noodle restaurant outside?
<h1 class="pgc-h-arrow-right" > there are too many types of Shanxi pasta</h1>
When people mention Shanxi noodles, they will mention Shanxi knife cutting noodles, to be precise, it is only Datong knife cutting noodles, as if Shanxi only has knife cutting noodles. The noodles in shanxi are very rich, far from being summed up by a bowl of knife-cut noodles.
There are more than 400 kinds of noodle food in Shanxi, and the famous ones are knife-sharpened noodles, knife-topped noodles, sharpened, river fishing, cat's ears, chestnuts, etc.; the methods are even more strange, including boiling, frying, frying, roasting, stewing, steaming, etc.;
The choice of materials is also very wide, including wheat flour, sorghum flour, corn flour, buckwheat noodles, quinoa noodles, elm bark, quinoa and so on. It can be said that in Shanxi, all grains and small grain crops can be included in the surface.
So how can a bowl of knife-cut noodles sum up the essence of Shanxi noodles? Can a noodle restaurant that only provides knife-sharp noodles be called a Shanxi noodle restaurant? However, the variety of pasta is so diverse, how to make the menu have both tricks and suitable for the process of the kitchen is a very realistic and tricky problem!
<h1 class="pgc-h-arrow-right" > Shanxi pasta is really hard to make</h1>
If you've cooked, or watched your family cook at home, you know that most pasta in Shanxi is time-consuming and laborious to make. Shanxi noodles are more labor-intensive, often a kind of pasta corresponds to a kind of utensils, whether it is time, or cost, it is not suitable for small noodle restaurants for guests "private customization".
If you think about it, the noodle restaurant is crowded with people, the traffic is so large, no one is willing to spend half an hour waiting for a bowl of noodles, so most of the noodles in the small restaurant are relatively easy to batch produce pasta, and many of the noodles we eat outside are prepared by machines.
However, Shanxi pasta, in addition to the machine can replace the manual knife cutting surface, knife cutting noodles, as well as the river fishing itself made of tools, the shelf bucket, etc., many other noodles must be made now and freshly, there is no machine to replace.
And there is also a condition, that is, and the noodles can be stored for a long time, such as plucking fish, after the noodles of the fish are reconciled, the surface will be hard for more than half an hour, even if it is covered with a layer of plastic wrap, it will not last for a noon.
<h1 class= "pgc-h-arrow-right" > difficult to meet the expectations of outsiders</h1>
Shanxi noodles focus on the process of noodles, light noodles brine. Nowadays, people, especially non-Shanxi people, if they do not understand the culture of foreign food, the first thing that interests them is the taste, not the texture of the noodles.
Let your production process and raw materials change eight hundred and seventy-two, everyone actually eats the brine, is the shame, raw materials and technology brought about by the taste difference, most of them can not eat or do not care.
For pasta, each region or person has different habits and taste preferences, so when eating noodles, Lanzhou people are estimated to expect thin noodles and more meat; Shaanxi people are estimated to expect oil and heavy taste; Beijingers are estimated to expect more vegetable yards and fragrant sauce; Sichuan people are estimated to expect more spicy; Fujian people are estimated to expect shacha sauce; Jiangnan people are estimated to expect soup lasagna thin.
However, the brine of Shanxi noodles on the market is basically tomato eggs, diced tomatoes and fried sauce. These sauces do not have the meat aroma of Lanzhou ramen, the stimulation of Chongqing noodles, the beautiful soup weight of Japanese ramen, or even the visual impact satisfaction of a bunch of small plates of Beijing fried sauce noodles. It's really hard to reconcile, innovation is not easy!
<h1 class="pgc-h-arrow-right" > Shanxi people really don't like to go out of the province</h1>
In the past, Shanxi people started business, that is, south to Fujian, Jiangxi, Hunan, Hubei, north to Outer Mongolia, northeast, northwest, a variety of activities out of the province frequently.
But now, shanxi people have become less fond of going out of the province. As of 2019, Shanxi Province's registered population was 35.336 million, the permanent population was 37.292 million, and the net inflow of population was nearly 2 million, ranking seventh in the country.
Shanxi's floating population is so small, even if you make noodles, how many of your audiences are there? How many people love this taste of hometown besides what you love to eat? Without the praise of Shanxi people in the field, and there is no point that makes outsiders feel irreplaceable, opening a Shanxi noodle restaurant in the south is really an adventure!
<h1 class= "pgc-h-arrow-right" > those Shanxi noodle restaurants that go out</h1>
You may be unfamiliar with the restaurant brand Jiumaojiu, which is itself a brand that specializes in Northwest cuisine. In 1995, Guan Yihong, a native of Shanxi, founded jiumao jiu noodle restaurant in Haikou, which later opened to Guangzhou, and gradually opened up its popularity in south China, led by Guangdong.
Then it entered the Chinese fast fashion catering market; at present, it has formed the core brands of Jiumao Jiu Noodle Restaurant and Tai'er Sauerkraut Fish; the emerging brand 2 egg pancakes, "Instigated" cold pot skewers and the "Uncle Na Wei is the Chef" boutique Cantonese cuisine diversified brand matrix, at the end of 19 years, the total number of stores has reached 336, becoming a member of China's catering leaders. This is the most instructive example of Shanxi noodles coming out of Shanxi!
In addition, in Taiyuan unconsciously, have you noticed that more and more shun knife-sharpening stores have been opened, and their business model is also very valuable for the outward promotion of Shanxi noodles, and then whether they can bloom everywhere in the country, the future can be expected!