What are the characteristic noodle dishes in Taiyuan, Shanxi

Shanxi is the birthplace of Chinese noodle culture, and its food culture is mainly based on noodles. The way of eating and making noodles is quite particular, and the variety is endless. Below are some representative noodles from Shanxi that you can recommend. Don't forget to taste them when you come to Shanxi

Noodle fish

It is not easy to truly achieve deliciousness and palatability in noodle fish. In addition to preparing a mixture of ingredients such as yam, vegetables, beans, and meat slices, it is important to prepare good noodles. If you cannot pass this level, the noodle fish will not have tendons (or bones). Wamian must be splashed with cool and warm water, then alternately kneaded and stepped on with fists and palms until air is squeezed out of the dough, making a popping sound, before both hands can knead several feet of fish and fish continuously. After the fish and fish are kneaded, gently pour wine on top of the pre cooked dishes, then cover and heat up, simmer for 8-10 minutes, and then it can be eaten when cooked. If possible, add a little cilantro, chopped scallions, minced garlic, and chili peppers to make it even more delicious and fragrant

Chupian

Chupian is a type of noodle that is pulled down by hand. In both urban and rural areas of Shanxi, Chupian is a common practice. Roll out the kneaded dough into thin slices, and use force to pull each piece of dough into button sized, concave pieces in the middle. Throw them into the pot, and the dough will float and become cooked. This kind of noodle has a strong chewing sensation, clear and crisp noodles, and a delicious taste when eaten

Rubbing bowl

Press the well made white flour onto the flat eyed eraser, leak it out from under the eraser and drop it into the boiling water pot, then cook it, and serve it with various toppings and braised dishes. This type of noodle is extremely easy to chew and digest, making it very suitable for elderly people and those with poor teeth

Yigen Noodle

<41. Its characteristic is that "a bowl has only one noodle, and a pot also has one noodle. Each noodle can be as long as it needs"
Noodles are smooth, flexible, and elastic, and the more you chew, the more chewy you become! The essence of a noodle dish lies in the taste of the noodle itself rather than the seasoning! Even without mixing (noodle sauce), the taste is incredibly delicious! The way to eat a noodle is also very particular: you must clamp a long noodle from head to tail, and if you stuff it into your mouth with a big clamp, you will definitely not taste it

Braised Noodles

Braised Noodles really don't have any allusions. You can tell from the name, just use the recipe "braised" as the name of the noodles. The most delicious way to eat braised noodles is to make vegetarian braised noodles, with beans as a side dish. Potatoes from Shanxi are also good, and then stir fry the meat

Daoxiao Noodles

"Daoxiao Noodles" is a kind of pasta that Shanxi people like to eat every day. It is famous at home and abroad because of its unique flavor. Daoxiao Noodles are all made by cutting, hence the name. The surface leaves cut with a knife are medium thick with thin edges. Clear edges resembling willow leaves; The entrance is smooth on the outside and firm on the inside, soft and non sticky, and the more you chew, the more fragrant it becomes. It is popular among noodle lovers. It is also known as one of the five famous pasta products and enjoys a high reputation, along with Beijing's Baked Noodles, Shandong's Yifu Noodles, Henan's Fish Baked Noodles, and Sichuan's Dandan noodles

Lamian Noodles

is a famous pasta with unique local flavor in Shanxi. Lamian Noodles can be steamed, boiled, branded, fried and stir fried, each with its own flavor. Lamian Noodles are highly technical. To make Lamian Noodles well, you must master the correct essentials, that is, the dough should be prevented from dehydration, the sliver should be evenly shaken, the sliver should be evenly rolled, the cooking should be spread, and the squatting pot should be prevented from lumps. According to different tastes and preferences, Lamian Noodles can also be made into small ramen, hollow Lamian Noodles, filling Lamian Noodles, dragon whisker noodles, flat Lamian Noodles, water Lamian Noodles and other different varieties<69 This type of noodle dish is uniquely processed, soft and refreshing, and easy to digest. It is even more delicious when paired with stir fried meat, fried sauce, or braised meat and vegetables

Knife to pick noodles

Roll the well made noodles into five inch wide, thumb thick long pieces, fold them into several layers, and use a noodle knife to shape it like a regular kitchen knife. There are steel plates at both ends to put the noodles into the pot, and add seasoning or vegetables when eating

Scissor Noodles

Scissor Noodles, named after the use of scissors as a noodle making tool, and also because the noodles cut out are fish shaped, also known as fish roe. Its production method originated in the late Sui Dynasty. According to folk legend, Li Shimin, a young man from Taiyuan, studied and practiced martial arts, gathered talents and sought righteousness, and was visited by warriors. At noon, Li Shimin stayed in his study for a private meal. Changsun, who was cutting clothes, didn't have time to prepare food. He quickly cut the dough with scissors and cooked it before serving. The warrior sighed and said, 'In this chaotic world, the young master is full of strategy.'; Like the world, one should also cut quickly. Later, Li Shimin and his son rebelled in Jinyang, the former territory of the Tang Dynasty, and attacked Chang'an with the momentum of "cutting faces", unifying the mountains and rivers. Later, when Du Fu was in a state of regional separatism, he wrote a poem that read, "How could you get the scissors of Bingzhou? Cut half of the river from Wusong." He could see Wang Zai's paintings as if cutting scenery, and he could think of Emperor Taizong's heroic and military aspirations for political unity

Cat's ears (Steamed cat-ear shaped bread)

Noodles with Willow Leaves

Rice noodles

Rice noodles are made by placing a machine for pressing rice noodles on a pot, inserting the kneaded dough into a wooden or iron pressing machine cylinder, pressing it down strongly, extruding cylindrical noodles, cooking it in the pot, salvaging it from the pot and placing it in a cold water basin, slightly cooling it down, rubbing a little cooking oil, and using it in a shallow container. When eating, heat it up in a seasoning pot and pour a little bit

Foreskin surface

Also known as silver coated wheat flour, corn flour, and sorghum flour products. Roll the wheat flour into round thin slices, wrap them in corn or sorghum flour slices, flatten and roll them into thin slices, cut them into strips and put them in the pot. Add vegetables when eating