Shanxi is located in the loess plateau in the north of China, due to the special natural geographical environment, the food culture here has a simple and mellow atmosphere like this land. The people of Shanxi have used limited materials to create an extraordinary masterpiece of gastronomy - Shanxi noodles.
Shanxi is rich in all kinds of coarse grains, so the raw materials of Shanxi noodles are not limited to ordinary wheat flour: bean noodles, noodles, corn flour, etc., which are often seen on the dinner table of Shanxi people.
In addition to the abundant raw materials, a variety of practices with different raw materials have formed dozens of different combinations. Some people say that the types of pasta in Shanxi can be eaten for a month without repeating, let's see if this challenge can be completed.
<h1 class="pgc-h-arrow-right" >01 knife cutting surface</h1>
Knife-cut noodles are arguably the number one type of noodles in Shanxi. Knife-sharpened surfaces are made by knife-sharpened dough.
Ordinary families will use special shaving knives, but the real teacher only needs a sharp and curved blade to cut out a long, willow-shaped noodle piece with a thick middle tip at both ends.
And the speed is so fast that the noodles fall into the boiling water, almost maintaining the same temperature and cooking time, so that the noodles maintain a strong and smooth taste.
In addition to the fact that the shape of the noodles themselves has an impact on the taste, it is the piece of dough that plays a decisive role.
The dough should not be too soft, otherwise it will not be formed, and if it is too hard, it will not taste good when it is boiled. Be sure to be soft and hard. As for the toppings after cooking, you can choose deep-fried sauce or tomato egg sauce.
Even scooping a spoonful of green onion clear soup with the smooth texture of the knife-cut noodles is an excellent choice.
<h1 class="pgc-h-arrow-right" >02 scissor face</h1>
The principle of making scissor surface and knife cutting surface is similar, that is, the surface made of scissors and dough. As a home-cooked farmhouse meal that originated in the countryside of Shanxi, the origin of this noodle is not simple, and even many ancient poems have expressed the scissor noodles.
Legend has it that when Tang Taizong was young, he was busy with government affairs, and his wife, Changsun, temporarily made a bowl of noodles for him with scissors. But I didn't expect that this bowl of scissor noodles not only looked beautiful and elegant, but also had a smooth and delicious taste, which became a famous dish.
The shape of the scissor noodles is also streamlined, but the whole is round and rolling, and the shape is very similar to a small fish tumbling in the noodle soup. In addition to directly pouring the dish code, the cooked scissor noodles can also be fried with side dishes such as eggs and peppers to make a smooth and fragrant fried noodle.
<h1 class="pgc-h-arrow-right" >03</h1>
Wonton noodles are very common on the tables of people in the northwest and central plains, because of the fast production speed and delicious taste, it is also very popular in shanxi region, and has received various innovations.
The practice of wonton noodles is pressing, that is, the noodles are placed in the dough pressing machine that makes the wontons, and the machine is set on a boiling pot, and the slender round noodles will be squeezed out of the hole and directly formed in boiling water. Wonton noodles are a lighter pasta, so the dough must be soft enough so that it can be easily pressed.
Wonton noodles are a favorite breakfast of many Shanxi people. In the early morning when it is too late to eat, go to the stall to order a bowl of lamb soup dumpling noodles, and after the pot is put into the mellow and fragrant lamb bone broth, the noodles are yellowish, the green onions are verdant, and the whole person under the bowl has become particularly energetic.
<h1 class="pgc-h-arrow-right" >04 Rub</h1> the ants
The name of the ruby earthworm is novel, but it looks equally peculiar: it is short and cute, like a grain of beans. But don't be fooled by its appearance, rubbing the worm is also a pasta dish.
"Rubbing" is a production method, that is, rubbing the dough over the surface of the wiping board, and the noodles shaped like bean grains will leak into the pot. Pingyao area is generally made of red noodles (that is, sorghum noodles), the roundworm is light red, and the Hongdong area is generally made of bean noodles, and the roundworms are gray-green.
Scoop up the boiled rubbed clams, pour the meat cheeks, mix up the fragrance of the coarse grain and the oil aroma of the meat face perfectly complement each other, the entrance is because of the smoothness brought by the shape, chewing and the grain taste of the coarse grain, the taste will get an extremely rich experience.
<h1 class="pgc-h-arrow-right" >05 cat ears</h1>
Cat ear noodles, as the name suggests, are a small and cute pasta dish. Because of its shape like a cat's ear, it was named cat's ear. This noodle approach is also unique - rubbing.
Now the soft and hard dough is kneaded into thin strips as thick as fingers, then cut into small pieces of about one centimeter, and then sprinkled with dry powder on the board, you can "open and rub".
Push your thumb against the dough on the board, and the dough will naturally become a conch-like hemispherical curl at both ends. The unique shape is also conducive to the absorption of the soup, after cooking, pouring the meat soup, even the soup with noodles into the mouth, you can get the most direct satisfaction.
<h1 class="pgc-h-arrow-right" >06</h1>
Many people have experienced the helplessness of eating dumplings but boiling dumplings into "slice soup", but Shanxi people specially regard "slice soup" as a staple food.
Slices may be the least technical pasta dish, something even a novice noodle maker can master. Roll out the live noodles into slices, pick up the slices and pull them into the pot!
The skilled workers' slices are uniform in size, the dough is thin and moderately thick, and only the word smooth can be described when eating.
Because the noodles are easy to cook, even if they rush to work, they can quickly give the family a bowl of their own noodles, and this bowl of slices may be the taste of many people's memories of their mothers.
<h1 class="pgc-h-arrow-right" >07 莜面栲栳</h1>栳栳
The strange-sounding name is another popular representative of Shanxi noodles.
Its production process looks like a smooth flow: the dough is rolled out into thin strips, gently sipped, and then turned in a circle on the finger, placed vertically in the steamer basket, and in a short while a cage of dough is already on the pot, which is undoubtedly a technical job.
Pick up a piece of chestnut and dip it into the toppings and send it to your mouth, the taste is thick and full, and it is tough to chew like gluten.
The toppings of the wide oil first give a smooth taste, and after careful chewing, they have a rough feeling unique to coarse grains. The whole dish embodies the essence of Shanxi noodles 'coarse grain fine making', soft and hard, coarse and fine.
<h1 class="pgc-h-arrow-right" >08 bowl holders</h1>
Bowl saucer is a very popular snack among Shanxi people. Whether it is the older generation or the fashionable young people, they can't help but stop for the fragrant and refreshing bowl holder, standing on the street to eat a bowl of cold mix bowl holder has become the common memory of countless people.
In the documentary "Taste of the City in Taiyuan", the bowl holder is described in detail, and this delicacy is also called enema.
Pour the basic seasoning soba batter into a bowl and evenly swing it out, steam it in a pot, steam it well, and then let it cool, only a thin layer attached to the steaming bowl.
Cut into small pieces with a knife, add the marinade, garlic paste, chili oil, aged vinegar, and a bowl of refreshing saucer is ready.
The bowl holder has a creamy and smooth taste, and at the same time, it is also very firm and full, and when you are tired of shopping in the hot summer, eating a bowl of bowl holders can restore energy.
<h1 class="pgc-h-arrow-right" >09 foreskin surface</h1>
Ever eaten sandwich bread, but have you ever eaten sandwich noodles? On the outside, it looks like ordinary white noodles, but when you take a bite, you find that the heart inside is red sorghum noodles.
In order to enjoy the taste of fine grains and the healthy nutrition of coarse grains at the same time, Shanxi people invented this kind of foreskin noodles.
First roll out the sorghum noodles into dough slices, then roll out the white noodles into slices and wrap them on the outside of the sorghum noodles, and then roll out the wrapped foreskin noodles thinly and cut them into thin noodles under the pot. It is a very good choice for children who do not like to eat coarse grains.
< h1 class="pgc-h-arrow-right" >10 culling</h1>
Tipping is a pasta dish popular in the Jinzhong region. "Picking" the noodles out is the core of the tipping practice. This practice is also very technical, even if the tool is only a simple iron chopstick.
The dough removal master puts the soft dough on the board, uses a chopstick to quickly "pick" down, the culling of the noodles is not only slender, and the surface is smooth, and the speed is extremely fast, and soon a bowl of pick-up noodles can be served, and the taste is very smooth and strong.
In addition to the noodles introduced above, Shanxi folk also have a variety of noodles made of noodles, countless delicacies, such as rotten seeds, noodle fish, noodle sculptures, Taigu cake... It is specially introduced in the documentary "China on the Tip of the Tongue". This noodle-eating challenge has now been won!
In this wide variety, we can not only see the Shanxi people's emphasis and attention to diet in the face of relatively poor products, but also the love of life. Then take this bowl of simple and rich noodles and enjoy the happiness of ordinary life together.