(1) Yangchun noodles
Yangchun noodles are also called light noodles, that is, clear soup noodles. The origin of the word "Yangchun", according to "Cihai": "Yangchun noodles" October is Xiaoyangchun, and the lingo in the market is that "Yangchun" represents ten. "In the past, a bowl of ordinary noodles was sold for ten cents, so a bowl of noodles for ten cents was called Yangmian." Yangchun noodles only have soup and no toppings (ingredients), and can be made with any noodles, such as asparagus noodles, thin noodles, small wide noodles, and medium wide noodles, all of which are called Yangchun noodles.
(2) Pulled slices
Pulled slices are also called "dig slices and pressed slices". They are a common dish in Shanxi pasta. They are pulled into the pot from top to bottom, so they are also It's called "pinch pinching". According to expert research, soup cakes in the Han Dynasty were boiled noodles; the Yuan Dynasty's "Yinshan Zhengyao" contains a kind of "chicken head powder noodles", which are noodles about the size of copper coins. The hot slices need to be served with a variety of toppings and ingredients.
(3) Cat's ears
Cat's ears are commonly known as "Ge'er" or "Ge'er" in Taiyuan area. They are not called cat's ears. They are a basic home-cooked pasta. It has been recorded in the Northern Wei Dynasty, but it is unclear when it originated. It is known from ancient books that the ancients used to make "soup cakes" on the table. However, due to the improvement of technology, the dough can be kneaded and kneaded in a basin, and there is no longer the need to hold it on the table, so it is also called "Butuo", Butuo evolved from Fufu, and the method of making Fufu is slightly similar to the method of making cat ears in Shanxi today, and the pronunciation of Gefu in Shanxi dialect is similar. According to speculation, cat ears may be It’s Geyi or Fufu. Because the product is small and looks like a cat's ear, it is called cat's ear.
(4) Knife-shaped noodles
Knife-shaped noodles are also called "shaved noodles". In the "Vegetarian Guide", it is stated that "Shaved noodles: the noodles are hard and must be kneaded more. The more you knead, the better. Make a long piece and place it in the palm of your hand, cut it into thin slices with a sharp knife, boil it in boiling water, and serve it with soup or stew. It is very interesting. ”
The main reason for this is that knife-cut noodles are one of the five famous noodles in my country. The knife skills and techniques for cutting the noodles are alluring, and the noodles are chewy and chewy, leaving you with endless aftertaste after eating them. Making noodles requires special attention to cutting and flying, that is, the noodles should be cut quickly, and the shaved noodles will roll into the pot like small fishes, and the noodles should be consistent in size, stringy on the outside and soft on the inside, smooth and chewy.
Knife-cut noodles originated from the Taiyuan area of ??Shanxi Province and have a history of hundreds of years. Legend has it that during the Yuan Dynasty, in order to prevent the Han people from rebelling, all the metals of the people were confiscated and ten households were required to use each knife in turn. The old man went to his neighbor to get a knife and prepared to go home to cut noodles. However, the knife had already been taken away. The old man had no choice but to go home. When he just walked out of the door, something touched his foot. When he lowered his head, he saw that it was a thin piece of iron. He picked it up and put it in his pocket. When he got home, because the water in the noodle pot had boiled and he had no knife to cut it with, he suddenly thought of a piece of iron and showed it to the old lady. When the old lady saw it, she complained. Said: "How to cut such a thin piece of iron?" The old man said angrily: "If you can't cut it, use a chopper!" As soon as the word chop came out, it reminded the old lady, so she had to put the face in her left hand and hold the small piece in her right hand. Stand by the pot of boiling water, cut the noodles into the boiling water, remove them after cooking, pour marinade on them and eat. This method of chopping noodles was spread in the central Shanxi area, and it went through many improvements after the Ming and Ming dynasties, and has become the famous noodle dish it is today.
The traditional method of making noodles is to hold the noodles in one hand and a knife in the other to slice the noodles into boiling water. This noodle-cutting technique emphasizes that "the knife never leaves the face, the face never leaves the knife, the hand and the eye are in line, one edge after another, the flat knife is a flat bar, the curved knife is an edge." Therefore, there is a limerick in Shanxi that "a leaf falls into the pot and a leaf falls into the pot." The leaves are floating, one leaf leaves the surface and the knife comes out, the whitebait falls into the water and turns into white waves, and the willow leaves ride the wind and fall from the tree." It can be seen that the knife-cut noodles are not only a feast for the mouth, but also a feast for the eyes.
The dough for knife noodle should be hard, and the dough should be kneaded enough. Knead it repeatedly until the dough is smooth, and then knead it into a strip shape so that it can be held by hand. There are two types of knives for slicing noodles, one is a slightly curved blade for slicing noodle strips, and the other is a curved flat knife for shaving ridged noodle strips. At the same time, there are also tips for cooking noodles. As the saying goes in Shanxi, "First pot dumplings and second pot noodles". The first pot noodles are noodles with clear soup. The noodles cooked in the second pot are more delicious. When cooking, the noodles should be cooked over high heat to keep the noodles pliable and slippery. Taste.
In addition to the beautiful noodles, the more important thing is the toppings (including braised, fried sauce, fried, cold and soup), marinade and The combination of side dishes will change with the seasons, and it is very particular to eat according to the season. For example, steamed lamb, tomato and egg marinade or fried sauce are popular in autumn and winter.
In various places. The Qing Dynasty's "Short Introduction to Vegetarian Food" also contains the "Tiao Noodles" popular in Shaanxi and Shanxi at that time: mix noodles with water, add salt, alkali, and clear oil, knead them evenly, cover them with a wet cloth, wait until they are combined, and pull them into thin strips to cook. , named '混面面'". Ramen noodles can be pulled into flat strips (divided into light strips, tape strips, willow strips, leek flats, thin leek flats, and silk strips according to the number of buckles), round strips (divided into thick white strips, green strips according to the number of buckles). Bean pod strips, thick even strips, thin even strips, thin round strips, nest silk, dragon whisker silk), triangular or hollow shape, its shape is almost the same as Shandong's Fushan Ramen.
(6) Dandan Noodles
Dandan Noodles are a kind of pasta made by adding cooked noodles and meat sauce. According to legend, Dandan Noodles were made by a man named Chen Bao from Zigong City, Sichuan Province. Bao's Hawker was founded in 1841. He carried a burden to sell noodles. One end of the burden was separated by two compartments with a copper pot. One compartment was for cooking noodles, the other compartment was for stewing chicken, trotters or ingredients, and the other end was a stove. The hawker carried the burden and hawked along the street, so he got his name. , which is similar to the bamboo danzi in Tainan Danzi Noodles.
(7) Yifu noodles (instant noodles)
Yifu noodles are also called "Yifu noodles" or "Yufu noodles". When and where did it originate? There are various legends in Guangdong, Fujian, Suzhou, and the palace. They all have different opinions, so it is really difficult to draw a conclusion. However, according to historical records, it is more specific that it was created by the chef of Yi Bingshou, a calligrapher and Yangzhou magistrate during the Qianlong period, so it was named Yifu noodles.
Yifu noodles have a history of more than 200 years. Each place has developed its own style, but the basic method is the same. It is a kind of fried egg noodles. It has been spread all over the world due to its widespread spread and improvement among the people. Others wrote articles praising Yifu noodles as the world's earliest instant noodles, the "ancestor" of instant noodles, instant noodles, and instant noodles. It was the overseas Chinese in Japan who were inspired by the "Yifu noodles" making method to create today's instant noodles. Yifu noodles are made of egg noodles that are first boiled and then fried. They can be stored and eaten when you are hungry. It is indeed convenient.
In fact, the making of Yifu noodles was recorded in the "Song Health Ministry" of the Ming Dynasty. It was called "Suo Noodles" at that time: "Use the noodles to mix salt water into a small potion, lay it down with oil, and wrap it around the frame. And gradually, the holes in the frame are long and thin. Boil the water to remove the salt, then mix it with the soup, dry it, and use it gradually. "Simply put, add flour and salt water and knead it evenly, and then grind it into small pieces. Apply oil to the dough, put the dough into a perforated noodle machine (a river press, a bit like a rice mosaic machine), so that the noodles will leak out and become long strips. Boil the noodles in water to remove the salty taste and seasoning, and finally take out the noodles and dry them in the sun. Collect and use slowly. If you analyze it carefully, this is exactly the characteristic of "instant noodles". It can be seen that China’s instant noodles have a history of at least nearly four hundred years.
(8) Fish Noodles
Fish noodles, also known as Tijian, are a kind of boiled noodles popular among Shanxi folk. They are made by stirring the soft dough. , because the shape of the noodles is like a "fish" with a pointed head and a round belly, so it is called fish, and because the two ends are pointed, it is also called picky.
Poly fish noodles have a long history. In the Yuan Dynasty, it was recorded as: Pork fish with yam (white flour, soybean flour and cooked yam are stirred evenly and poured into the boiling soup with a spoon). There is also the phrase "exquisitely poaching fish".
Poly fish is commonly made by mixing sorghum flour, buckwheat flour, adzuki bean flour, mung bean flour, corn flour, etc. among the people. At present, most flour is used as raw material.
(9) Knife noodles
Knife noodles are made by cutting noodles with a flat blade. It evolved from knife-cut noodles. The noodle-pulling knife is a specially made one with handles at both ends. The blade should be flat and not bulging. Each one weighs about two kilograms. After pressing the dough sheet to an appropriate thickness, use this knife to cut it. The noodles will be very neat and consistent in thickness. During the Shanxi Noodle Show, chef Hu Naihua from a noodle restaurant set a record of 105 dollars and 630 items per minute. The items were not connected and the speed was so fast that it dazzled the onlookers. Noodles are indeed a specialty in Shanxi.
(11) Rubbed Fish
Rubbed Fish is named after the fish-like pasta that is rubbed by hand. It is a common pasta among Shanxi people. In addition to rural areas, it is also used in urban and rural areas. There are also pasta restaurants and food stalls for sale.
There are not many records about the production of rubbed fish. Only eight types are recorded in the book "Shanxi Pasta", namely, rubbed noodles, roller noodles, boiled fish, noodles rubbed with fish, and dried fish. Fried noodles, braised fish with pumpkin, braised fish with roasted mutton, braised fish with potatoes, etc., and the fried fish occupies a place in Shanxi pasta.
The raw materials used for rubbing fish include flour, buckwheat, wheat, sorghum, corn and miscellaneous grains. Its shapes include oblong strips, threaded shapes, wide and flat in the middle, and tapered ends. The preparation and eating methods include boiling, steaming, stewing, braising, frying, stir-frying, etc. It is a very popular type of pasta.
(12) Knife-cut noodles
Knife-cut noodles are also called cut noodles. The materials for knife-cut noodles are quite wide. In addition to the commonly used flour, soy flour, buckwheat, wheat, and sorghum can also be added. As well as coarse and fine grains (such as millet, corn), etc. In addition to the diversification of raw materials, there are also many types, such as ordinary noodles, broad-cut noodles, etc., and their shapes include large wide strips, double wide strips, willow strips, etc.
(13) Braised noodles
It is made from various ingredients and mixed with braised soup and dough. The taste is sweet, smooth and rich.
The soup for stewed noodles should be carefully selected mushrooms, shrimps, pork, squid, shredded bamboo shoots, day lily, and seasonings such as flat fish, sandworms, coriander, leeks, bean sprouts, pepper, Shacha sauce, garlic, shredded eggs, etc. The best soup to prepare braised noodles is bone broth or broth. Pour specially selected mushrooms, pork and other ingredients into the soup and cook it thoroughly, then add sweet potato powder to thicken it, and add some rock sugar, salt, and MSG to increase the sweet and smooth taste.
(14) Saozi Noodles
Saozi noodles are slender and even in thickness, with fresh and fragrant saozi, red oil floating noodles, sour and spicy soup, tough and refreshing, suitable for all ages. . Saozi is divided into two types: meaty saozi and vegetarian saozi, among which meaty saozi is the main one. There are dozens of varieties, with characteristics such as thin, gluten, light, chewy, sour, spicy and fragrant, and soft and smooth taste. Among them, Qishan Saozi Noodles are the most famous. §How to make noodles§
Shredded Pork Noodles with Pickled Vegetables
Ingredients: 150 grams of lean meat, half of pickled mustard, 2 green onions, appropriate amount of ramen, half a tablespoon of cooking wine, half a tablespoon of soy sauce , half a tablespoon of wet starch
Method:
1. Shred the lean meat, mix in the seasonings, and marinate for 10 minutes. Cut the mustard into shreds and soak in water for 20 minutes to remove the saltiness. taste. Chop green onions.
2. Use 3 tablespoons of oil to stir-fry the shredded pork, then add the shredded mustard and stir-fry together, stir well and then serve.
3. Boil another half pot of water, add noodles and cook.
4. Put the seasonings into the noodle bowl, add the noodles, spread some fried mustard pork shreds and sprinkle with chopped green onion. Serve.
Tips: There are two types of pickled mustard: old pickled mustard and young pickled mustard. Old pickled mustard is saltier and more fragrant, so it needs to be soaked in water before frying. Young pickled mustard is less salty. Just wash it and put it in for frying. , but it is not advisable to season it to avoid being too salty.
Braised Beef Noodles
Ingredients: 500 grams of beef, 500 grams of noodles, 250 grams of Chinese cabbage, 10 cups of water, 4 green onions, 2 slices of ginger, 8 pieces of garlic, 4 star anise grains, 1 chili pepper; 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine, 1 tablespoon of spicy bean paste, and a little sesame oil.
Method:
1. Wash the beef and cut into pieces, scald to remove the blood.
2. Heat the oil in a pan, stir-fry shallots, ginger, green onion segments, star anise, chili, and beef. Add 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine, and 1 tablespoon of spicy bean paste. Use medium Cook over high heat for about 1 hour.
3. Boil the water, take out the cooked noodles, and then blanch the cabbage.
4. Put a little sesame oil, chopped green onion and beef soup into a bowl, then add noodles, vegetables and beef.
Dandan noodles
Ingredients: 200g noodles, 400g pork filling, 100g bean sprouts, 25g minced green onions, 10g minced ginger, 10g minced garlic, 1.5g chili noodles , 10 grams of sesame paste, 1 rapeseed heart, a little coriander.
Seasoning: dark soy sauce, light soy sauce, cooking wine, rice vinegar, stock, pepper noodles, lard, sesame oil.
Method:
1. After the pot is hot, pour in the pork filling and stir-fry until loose.
2. Use lard to sauté the onion, ginger, and garlic until fragrant, then add chili noodles, bean sprouts, and minced meat and stir-fry, add cooking wine, dark soy sauce, light soy sauce, rice vinegar, and a little dash of broth. When out of the pan, add sesame paste and peppercorns and stir-fry evenly.
3. Boil the noodles in a pot under boiling water and put them into a bowl. Blanch the rapeseed hearts and set aside.
There are many more