Shanxi people love vinegar, known at home and abroad; Shanxi people love to eat, and they are all known. Since ancient times, the Jindler's staple food is a dough, with a lot of tricks, good quality, and has a big name. Therefore, there is a "world pasta in China, Chinese pasta in Shanxi". East to the lady, west to the Yellow River, south to Fengling, north to Yanmenguan, the general family women can process several pasta with raw materials; many Shanxi people sometimes reveal one hand in front of the guests " .
Shanxi pasta, has a long history, has been a cultural tradition of at least two thousand years, and is unique in China, and the people of Bocence, set it into the north and south. Sichuan's "Warm", Lanzhou "Qing Dang Beef Noodles", Shanghai's "Yangchun Face", Beijing's "Fried Sauce" ... Chasing his source of origin is closely related to it, and Shanxi noodles are most famous .
"To Shanxi travel, do not taste pasta, just like Shanxi." In order to make tourists at home and abroad to see Shanxi pasta, we introduce three kinds of breasts of Shanxi, for Shanxi Pasta.
The most famous knife
The knife face is the most representative noodles in Shanxi, which is a hundred years of history. Legend has it, Mongolian is invading the Central Plains, establishing a Yuan Dynasty. In order to prevent the "Han Chinese" from reducing the uprising, the metal of the household is confiscated, and ten households have been used with a kitchen knife. Cut vegetables are used to use, and they will return to Tartar. One day at noon, a wife will take a stick, high sorghum and a dough, let the old man take the knife. As a result, the knife was taken away by others, and the old man had to return, when the gate of Tartar, the feet were touched by a thin iron leather, and he picked up in his arms. After returning home, the pot is open, and the whole family and other knives are cut. But the knife did not take it back, and the old man was in a hurry to turn, and suddenly remembered the iron skin in his arms, he took out: Just use this iron skin! Waiting for a look, the iron is thin and soft, and she asks: How can so soft things cut out. The old man said angrily: "Cut" does not move "cut". The word "cut" reminded his wife, she put the dough on a wooden board, the left hand, the right hand held iron, standing on the boiling water pot "cut", one piece of film falls into the pot, cook and get the bowl In the middle, pour the marinated, let the old man eat first, the old Han side said: "It is very good, so very, you don't have to take a kitchen knife." This is the 10th, ten passions, spread through the Jin Jin Central land. So far, Jinzhong's Pingyao, inquiries, Xiangyang, Xiaoyi and other counties, regardless of men and women. Later, "Fengyang" out of the Zhu Emperor (Zhu Yuanzhang) unified China, establishing a Ming Dynasty, this "cutting" is transmitted to social vendors, and has repeatedly reform, evolving into the current knife. The knife is soft, there is hard, tough, pouring, or stir-fry or mixed, all have a unique flavor, such as the elderly elderly vinegar in Shanxi.
The traditional method of operation is a hand-held surface. When the knife is taken, it is directly to the boiling water pot. It is: "The knife does not leave, the face does not leave the knife, the arm is hard to hand, the hand is a line, a ride, a ride, The flat knife is a flat strip, and the curved knife is three ribs. "
To say that the knife is full, it is full of mouth, then watching the knife is full of eyes. In 1985, the Shanxi Finance and Foreign System was comparable to the Taiyuan technology, and the eating industry cuts a hundred and eight knives per minute, and the wet dough of 25 kg of flour is dazzled. There is a smooth squatting: "One leaf fading pan is floating, the leaves are all over the knife, the silver fish fall into the white waves, and the Liuye is riding the wind under the treetops." 1984 Japanese star food company When Mr. came to Taiyuan to shoot pasta making TV, after watching Taiyuan Jinyang Hotel, Taiyuan Face Store Master's exquisite performance said: "We deeply feel the world's pasta in China, Chinese pasta in Shanxi, Taiyuan is a hometown of pasta "Sanjin Traditional Race
"Ramen", also called the face, the face, the torn surface, etc., is one of the traditional pasta in Shanxi. It originated from why to be studied, there originated from Yantai Fu Mountain in Shandong. But in Shanxi has a long history. According to Xue Baochen, in the late Qing Dynasty, "Venerary Sketch" is recorded in Shanxi, Shaanxi, has a "pavement", with its water, salt, alkali, and clear oil, cover the wet cloth, and integrated , It is taking a thin strip, cooked, named, the practice is the most, the Tongzhou, the Tongzhou, the best, and its thin metaphor, which can become three prizes, can become three prizes, can become three prizes. Shape, cooked, flexible. Many noodles are now flat, hollow faces, brewing, gold rolls, silver wire rolls, and dragon, etc. are processed by The raised varieties are suitable for steaming, cooking, branding, fried, fried and other cooking methods.
The ramen production method mainly has four steps in the face, shake, ramen, and the pot. Press the fine powder, water, salt, and add a little, add salt, base, stir the water, stir the formation of the dough, after 20 minutes, put it in the sick into a noodle, then use both hands Constipation, repeated shake evenly. The re-exhibition will be repeatedly configured, and the hands are jitter to the two-legged side. When the strip is properly, under the boiling water pot, the boiled water is cooked and cooked into the bowl.
Shanxi, a knife
"The knife gear" is a slogan in Shanxi. The knife with the pull-out is special, about 60 cm long, both ends have a handle, the blade is flat, into a straight line, and cannot bring "drums". The knife is about 2.5 kilograms. The surface of this knife is uniform, the thickness is consistent, and the section is a small triangular shape, and there is more than half a meter long. In 1964, the Master of the Shanxi Technical Music Club, the Huaihua Master Xingdao Street Tourist Pavilion, 16 knives per minute, 630, 5 kg or more, the wet dough, the strips are separated, not adhesive, speed Fast, like lightning, the onlookers are dazzling, and they are all commendable.
The "knife gear" production method is to press the white surface and water to press 2: 1 and become a dough (winter heat, spring and summer autumn cold), after 10 minutes, put on the case, put the dough with a starch with a rod, a layer of laminated It can generally be superimposed to six to seven layers, about 5 cm thick. Place the special case on the boiling water pot, put the superimposed noodles on the case, and hold the knife handles both hands. The knife is in the face, from the far and nearly poured down the knife, with a force everything, directly into the boiling pot, cook, remove, overwhelm water, frit, cast, cold mix, can eat Soft flexible.
