01 Simmered noodles
The best stewed noodles are the best in Shanxi, and the favorite of Shanxi people in summer is also my favorite food in summer! Fall on a big bowl of stewed noodles (Shanxi people say that eating noodles is not called eating noodles, called "falling" noodles, from this word can also see shanxi people's love for pasta) and then nibble on a clove of garlic, heaven on earth! Pass on my family next time!
02 Not bad
The real name is "mixing", in the Shanxi dialect, the word "mixing" is split into two sounds of bu and lan to read, and the harmonic sound becomes "not rotten". Jinnan is called "Gu Lei". Directions: Peel, wash and shred the potatoes, stir in the flour, stir well and steam. Locust flowers can also be made in late spring when they bloom. Stir-fried to eat even cooler!
03 Dumpling noodles (river noodles)
This is made of soba noodles Shanxi's grains are too rich
04 Face Chestnut
05 Noodles
06 Cat ears
It is the daily staple food of Shanxi households, the high and low of the method, the quality of the seasoning, it is difficult to have a certain standard. In general, cat ears are very similar to a shell-shaped macaroni in Italy. The cat's ears are made soft, kneaded into thumb strips, pressed into small pieces the size of broad beans, and then pinched with the index finger of the thumb, and then rolled like cat ears. Cook it in boiling water, pick it up and stir-fry it over high heat, suck the soup in the ear rolls, the taste is saturated, and it is very delicious to eat. The ingredients are free, the average person loves to use leek meat shreds and shrimp rice, it is very flavorful, pay attention to the use of shrimp, crab meat, mushrooms, ham, just do as you want, there is no end.
07 Fish are also called noodle fish
08 Pick up the pieces
09 Rub the tip
Jinnan is called rubbing bucket, which is generally made of red noodles (sorghum noodles).
10 Pick up the tip
11 beef ball noodles
Linfen specialties are not generally delicious
12 Jinnan Zhenzi noodles
Jinnan mainly refers to Linfen and Yuncheng in southwestern Shanxi The people here are very good at eating Food style is closer to the neighboring Shaanxi Henan Yuncheng people love to eat spicy Yuncheng lamb steamed buns, but the name is not as loud as Xi'an
13 Beat the brine noodles
14 Hand rolled noodles
This kind of soup is called "its son" in Jinnan. You can also use bean noodles and triple noodles to roll out, special nutrition.
15 knives poured noodles
16 Stir-fry knife to cut the noodles
17 knife cutting surfaces
The roots of the world's pasta are in Shanxi. Today's Jinnan as the birthplace of the Chinese nation, here, Yan whip hundred grass, Ji Jiao Jia, the ancient period appeared in the first cake in China - Yao main cake, since then down the river, there are Han "boiled cake", Jin "hot cake", Tang "cold tao"... All of these are born from the Three Jins, flourished from the Three Jins, deduced and passed down from the Three Jins, benefiting the four seas and five continents, forming a broad and profound Chinese noodle culture. Ji was the ancestor of the Zhou Dynasty, Hou Ji, who taught the people how to grow grain and brought humans into the agricultural civilization. Therefore, people called the grain crop at that time "Millet", and he was also worshipped as ceres. Legend has it that today's Jishan County in Jinnan is the place where Houji grew and the religious people were cultivated. Nowadays, Shanxi people still use yellow cake (cake rice) to make oil cakes during festivals or weddings. Many people do not know that the Huangzhong DaLu of the past dynasties used the yellow bell to determine the tone. The Yaowang cake (stone cake) that is now popular in southern Jin also often brings people back to the ancient stone cooking era. Shanxi also gave birth to a large number of grains with its geographical climate, which is known as the "kingdom of miscellaneous grains", and its wheat, buckwheat and various beans can be made into a variety of nutritious pasta. The stars have shifted, the dynasties have risen and fallen, and Shanxi noodles have also spread and changed in the long river of history. At the end of the Eastern Han Dynasty, the lamb steamed bun of Hu Xiang in Yuncheng, Shanxi Province, began to spread to the northwest regions such as Ganning in Shaanxi. During the Tang Dynasty, the Jin brothers of the Jishan people went to Beijing (Chang'an), and later opened the "Shun Tian li" noodle restaurant in Qishan, which later became a famous Qishan noodle. During the Yuan Dynasty, Marco Polo came to Taiyuan twice to bring Shanxi pasta back to Italy, after which Shanxi noodles began to spread all over the world. From the ancient Yaowang cake to today's abalone noodles, from the pea yellow and small nest head in the feudal court to the folk roasting and enema, from the Shanxi knife-cut noodles to the Western macaroni, from the Jinyang Restaurant in Taiyuan to the Jinyang Restaurant in Beijing, from the noodle restaurants in the streets of Taiyuan to the soba noodle restaurants in Japan. Shanxi noodles from ancient times to today, Shanxi pasta from the Loess Plateau to the whole country, to the world. Shanxi pasta is not only an important part of the Chinese national food culture, but also a wonderful flower in the world's food culture.