Nanshan Suomian [Zhejiang Pingyang Specialty]

What is Nanshan Suomian? Authentic Zhejiang Pingyang specialty: Nanshan Suomian

Content summary:Do you want to know what Nanshan Suomian is? This article is a detailed introduction toZhejiang Pingyang specialty - Nanshan Suomian. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Nanshan Suomian. The full text takes about 5 minutes to read, mainly including the basic introduction of Nanshan Suomian and its nutritional value? What are the product features of Nanshan Suomian? How did the history of Nanshan Suomian come about? The production method of Nanshan cable noodles, etc

Basic Introduction to Nanshan Suomian

Nanshan Suomian is a type of plain noodles that are hand pulled and dried, called "hanging noodles", which are fresh, soft, and delicious. Pingyang County is most famous for its products from places such as Huayuan, Macunyang, and Shanxi

What are the product features of Nanshan cable surface

Fine as silver thread, white and flexible, with a good taste

How did the history of Nanshan Suomian come about

Nanshan Village, Pingyangkeng Town has a long history of handmade rope noodles. Since the end of the last century, there has been a fine tradition of handmade rope noodles, and there are currently more than 300 households of handmade rope noodles. It is a traditional specialty cuisine of Wenzhou and an essential gift for engagement and family outings

There is also a local custom of "drinking Suomian soup", where relatives and friends visit newborn children, and the host will also prepare ginger wine Suomian hospitality, with as many delicious ingredients as possible to win praise from guests

Method for making Nanshan Suomian

Suomian is made by adding a suitable amount of salt to flour, placing the dough blank in a noodle cabinet, "walking through" it, pulling it into a line and drying it, and shaping it into a twisted shape. According to local information, the production of noodles can be divided into six steps, namely kneading, kneading, kneading, cooking, kneading, and finishing. Hemen is the process of mixing flour, water, and salt in a ratio of 1:0.25:0.25 to form a dough, which is then cooled for half an hour. The key technique for making noodles is to control the amount of salt added. Salt is mainly used to adjust the flexibility of the noodles, and the amount of salt added should be determined according to the temperature. Generally speaking, when the weather is cold, more should be placed; When the weather is warm, it's better to store less. Rubbing dough is the process of placing the kneaded dough on a table, rolling it into a "big round cake" with a wooden stick, and then cutting it into spiral shaped noodles with a knife. Then put it on a wooden plate and cover it with a cloth. After leaving it for half an hour, pull the noodles out of the wooden plate one by one, and rub them on the platform into circular noodles with uniform thickness like fingers. Plate surface is to wrap the kneaded surface in circles around two bamboo sticks with a spacing of about 10 centimeters. Usually, the plate is rotated 20 times per piece. Matured noodles refer to the process of slowly elongating the dough wrapped around the gluten to about 20 centimeters, placing it in a noodle cabinet, covering it with a cloth, and letting it sit for about an hour and a half until the dough is fully cooked (only fully cooked noodles can be pulled into thin and long noodles). Step forward and take the cooked noodles from the noodle cabinet to a sunny or ventilated outdoor area. Use a bamboo stick to gently press down and stretch the noodles until they are about 2 meters long. After a period of time, dehydrate and dry them. If the weather is good, it usually takes about an hour of sun exposure, and local villagers operate based on their experience according to the weather conditions. The process of collecting and packaging the dough involves waiting for the dough to dry, collecting it, stacking it in an 8-shaped shape, or placing it on a platform and cutting it into sections of about 25 centimeters. After cutting, the dough can be packaged with wrapping paper