Unexpectedly, right?The best representative of Shanxi is not a knife!

Shanxi people grew up eating potatoes!

Our Da Shanxi knife noodles have come out again! In Shanxi, the knife noodles may not be eaten every day, but whether it is from Datong, Xinzhou to Yuncheng, Linfen, or from Taiyuan, Luliang to Changzhi, Jincheng, potatoes can unify Shanxi Province. Eating potatoes in fancy is the talent of Shanxi people.

The noodles and potatoes are very good.

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Potatoes are added in the white noodles, adding it in the white noodles, and throwing it into a pot of rice porridge and cooking; the potatoes are mud, cut into filaments, and shabu into pieces. I was poured, mixed, and shouted as if I was missing, and the potato could wash it and jump into the pot to solve the problem.

Potato slices 栳 栳 栳 焦 焦 焦 焦 焦 焦 土 土 土 土 土 土 土 土 土 土 土 土 土 土 土.

Photography/Fangfei November, Figure/Huitu.com

Shanxi people have true love for potatoes, even if they are names, they still have their own preferences in different places. In the area of ​​Taiyuan and Pingyao, people like to call it yam eggs, and have a feeling of iron; Changzhi calls it sweet potato eggs, Pingshun people call it mountain eggs, Gao Ping people call it the earth, whether Image; Datong and Xinzhou like to call it yam.

Making jelly in Datong mainly uses potato flour as the raw material,

The most famous is Hunyuan Sand.

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Adam Smith wrote in the "National Fortune Theory" that "the food produced by a piece of potato field is far more than a wheat field." Perhaps Shanxi people understand this better than economists. This small food is accompanied by Shanxi people, responding to the desire of the appetite, and igniting the fire of life. From the fields to the kitchen table, the Shanxi people are restrained and conservative for potatoes, so that people mistakenly think that the yellow potatoes on the yellow land are always so ordinary, but they are not seen. Crafts and true feelings.

Boil a pot of potatoes to cover the top of the top, and the taste of home.

Photography/Wuwei, Figure/Huitu.com

Moderate with potatoes to make CP noodles,

It's a happy carbohydrate from Shanxi people!

If pasta assumes the responsibility of Shanxi's food culture, then the two -way traveler of potatoes and pasta is the collection of Shanxi people's kitchen.

Its unspoken potatoes are rotten, and it tastes great.

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"Strong Union" of Tudou and Noodles

Xinzhou, Shuozhou, and Datong areas are planted with large pupa wheat here, and it also brings the world of potatoes with small noodles.

No one knows how to eat noodles than Shanxi people.

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The folk song said "three treasures of Yanbei, 莜 民, yam, and large leather jacket". In food, Shanxi people use their own craftsmanship to sublimate the noodles. "" "", The food that feels "really fragrant". The slightly rough noodles and simple potatoes, Shanxi people can always make treasures with their own hands.

Potatoes are covered with roots.

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In several foods combined with the noodles and potatoes, the clever and powerful tools occupy an extremely important position.

After the noodles and potatoes and potatoes are made, Shanxi people use "noodle beds" to squeeze more than two centimeters of noodle noodles (also called "eight shares"). Among them, "eight" is a virtual finger, describing the aesthetics of these rare pasta "leaking" to the pot.

It was elastic, and it was quite flexible.

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There are also steps for small noodles and potato puree and batter to change the tool "noodle bed" with "rubbing board", rubbing out of strip -shaped noodle rubbing, and then add tomato dumplings and cold cucumber shreds. The taste is a delicate balance of staple food and vegetables.

The Shanxi people rubbed the noodles and potatoes into two tip and the small fish -like fish -like fish -like fish -like fish -like fish. "Rubbing" is just an overview. It also implies the techniques of pulling, clipping, pinching, pressing, and other techniques. Every Shanxi person seems to know how to rub the craftsmanship of fish, and it is magical to change potato magic in the kitchen.

Sauerkraut potato fish and fish are very appetizing.

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If the noodles are rubbed into particles with steamed potatoes, this becomes a noodle block barrier that is hungry and hungry. The form of "block barrier" is between potato puree and potato pieces. There is a non -mud and non -block effect. Some people are jokingly like "eating soil".

The noodle block, potatoes increase the level of taste.

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Shanxi people like to say humility: "There is no good tea rice in the mountains, only noodles and yam eggs." It's delicious.

There will be potatoes to participate in the sauce of noodles.

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In the world of noodles, Shanxi people are kings. The large noodle skin of the big Zhang, if it rolls the potatoes, becomes a solid noodle. The noodle dumpling skin bag with the potato stuffing of peppercorns and dried radish dumplings has become a noodle dumplings. It is best to drink with potato soup -probably this is the deep love of potatoes and delicious things in Shanxi people. Want to eat twice.

Facing noodles, rolling with potato shreds.

Photography/spoon Ji, Figure/Huitu.com

In the cordial name of these fish and fish rubbing the dumplings dumplings, those who heard for the first time could not wait to carry a "Shanxi Food Dictionary" with them. As a large province that is keen to pasta, of course, the journey of potatoes is not that so. No matter what noodles are, rice,

What is missing is potatoes!

Seasonal conversion, three meals a day, the daily pasta of those Shanxi people, potatoes are everywhere.

Potato shredded cakes are crispy.

Photography/Li Ping'an

As soon as summer, the beans are mature. The bean horns and potatoes are stewed together to make the summer recipes of Taiyuan people -potato bean horn noodles. The noodle noodles are rice, potatoes and beans are vegetables. This kind of confused, fragrant, sour noodles is the taste of the home that Shanxi people remembers wherever they go.

The iron pot noodles, Taiyuan people eat noodles.

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The autumn wind is slightly cold, but the potato noodles made by parents are a warm current. The father washed the potatoes in the iron basin, and the mother held the potatoes with wiping the potatoes. The noodles made are so white and delicious. Whenever the sun is shining on the cymbal, the potato flour is lubricated and delicate as flowing, making the air fresh and bright. The days of making powder are the childhood happiness in Shanxi children's memory, and even the atmosphere of people's gossip has become particularly nostalgic.

Potato flour is covered with potatoes.

Photography/Chai Chai Scholar

As the main member of the meal, potatoes are the source of energy and fire of Shanxi people. A bowl of paste, a variety of grains, corn noodles, valley noodles, noodles, and all kinds of vegetables are crushed inside, and they are indispensable for cutting potatoes. Not only that, in the confused rice, add a few more potatoes with skin, and upgrade the potato rice into "pastey yam". Rare, thick, and people who eat it.

Hezi Rice is a evolutionary version of the paste. The Taiyuan people call it "Hezi Rice", and the Jinzhong people call it "vegetable rice". Xiaomi boiled porridge to seven mature, plus vegetables and noodles, sprinkled with noodles (yes, it was it), stirred while sprinkling. Xiaomi, potatoes, noodles and vegetables are integrated together, like a staple food version of the meal.

Hezi rice, a bowl of rice and vegetables.

Photography/huaWenCP, Figure/Huitu.com

In the 1960s and 1970s, people were used to a large sea bowl of peace or fake rice. They were under the roots of the wall, and they were eaten with workers or neighbors with "rice markets" (referred to as concentrated meals). While blowing the hot bowl, gossip while talking, and even ordinary rice, it is delicious.

Don't look at the potato's appearance,

It's also a good dish!

The cooking method of potatoes, Shanxi people handed over the menu to the whole country. If you ask how Shanxi people make these potato food? He may say simply that it is the deep love of Shanxi people for potatoes.

Sands mixed potato shreds, and sandwood is also very delicious.

Photo/Visual China

In the cooking, Shanxi people found that potatoes have a superiority. As long as the material form is broken, different characteristics can be arranged and combined. A potato is soft and soft, cut into crispy, cut into thick and satisfied, cut into slices into flavor, as long as the cooking method and ingredients are adjusted, the potatoes are completely deconstructed, and the taste is expanded. It's right.

Fried potato chips, one of the favorite snacks of children.

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A fixed member of the "eight pieces" in Datong, Shanxi. Oil over oil is a gentle adventure. It is completely different from the burst fried fried. Over -oil needs to allow the ingredients to walk between the oil temperature between 60 ° C and 70 ° C, keeping the ingredients soft and refreshing. This idea has been used in potatoes and has oil potatoes. The potato first fry the oil first, and then the thickening of the so far, brushed the potatoes with bright colors. In the end, Shanxi Lao Chen vinegar entered the soul and ended with mellow sour fragrance.

Oil and meat and oily potatoes, add incense to incense.

Photography/huaWenCP, Figure/Huitu.com

Put the cake is the limit of potato puree, relying on the speed of hand, to make a dense and soft feeling. After the pot was out of the pot, smashed with a mallet, pounded the state of "Jianjian", and mounded to the brushed effect. The hands of Shanxi people are not noodles at this moment, but mud.

The steamed meat of Xinzhou Dingxiang has the first name of the first steam of "Jin -style Three Steame". This steamed meat was originally a court cuisine. Since becoming a essential banquet dishes for the public, Shanxi people have mixed potatoes in the meat, and this dish has also become more grounded. Steamed the shredded potatoes and meat paste, and the steamed meat was cut into thin slices, paired with vinegar and pepper. What red things and white things, Suona blows, steamed meat to eat, it is over.

Dingxiang steamed meat, an essential banquet dish.

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Luliang people are a bit "bizarre" on eating potatoes. The emergence of He Lengzi (also writing "Heye" and "Hezi") almost brought the conventional practices of potatoes to a new step.

The locals call the "hail" as "cold", and "He Lengzi" is probably the meaning of "hail meeting". A rectangular iron, a small circular hole full of nail -like thickness. This is the "rubbing" used to do the cold son. Lu Liang people wiped the potato out of the cage with the help of the wrist, pinched dry water in the cage cloth, mixed with flour and condiments, and changed the exquisite "small hail". The steamed He Lengzi, dipped in vinegar and spicy sauce to eat the best.

He can not only be dipped in food, but also stir -fry and burn.

Photography/huawencp, Figure/Huitu.com first heard Lu Liang's "fried evil" person, and a question mark was slowly issued in the brain. "Evil" has the meaning of "ability" and "capable" in Lu Liang dialect. The Luliang people use "evil" to praise a person's style of doing things. The potatoes became a thin paste, and then mixed with potato starch stalls into cakes and steaming. The steamed round cake has become translucent "evil".

"Evil" can be sliced, dipped in garlic and vinegar. Lu Liang people prefer to stir -fry vegetables such as pepper and fennel white. The "evil" that has been fired has the same taste of konjac. Even if there is a controversy of "frying evil", whether it is "trail" or "fried", eventually retains this seemingly "fierce evil evil" name. On the other side of the soil and soil, the Luliang people love this "strange name" with local friendship.

Tomato is frying evil, adding a few pepper to taste.

Photography/huaWenCP, Figure/Huitu.com

In fact, Shanxi people do not always stare at those tricks and craftsmanship, and people are fascinated by the straightforward taste.

Eating roasted potatoes is a rustic pleasure. Tudou's epidermis gradually produced a layer of crispy hard shell. On the flame, the potatoes burst into flavor. The hot and warm smell became overbearing, teased the tip of the cat winter man in the house. The way to eat the wild version is even more exciting. Put the pits on the spot and put them in dry wood. Ceramate the potatoes into burning. A group of people eat with scorched skin black prints.

If you want to smell the original aroma of potatoes, it is best to roast potatoes.

Photography/Lu Wen

Salt and potatoes are common ingredients, but they combine Shanxi national -level dishes such as Salt Potato. Shanxi people who are good at seasoning will use a small "hemp wrap" small material. This is made of cooked flax seeds or rapeseed and added salt to make the fragrance of potatoes. Golden pepper, big yellow robe and other peppercorns in Yuxian City in Yangquan City. The brine made of these spices was immersed in the unique aroma of potatoes, which achieved the flavor of the place where the puffed potatoes of Yuxian County.

Tudou is simple to eat, it is delicious.

Photography/serious

35 million Shanxi people,

They all grow up with potatoes!

In Shanxi, the mountains account for 80%of the province, and the land on the eastern end of the Loess Plateau is eager to look at crops. In addition to sorghum, ravioli, buckwheat and millet, potatoes grow against the trend and quickly take root. The love potatoes love this loose loess and have the advantage of cold resistance. Shanxi people are loyal to this crop for thousands of tools and ingenuity.

The potatoes are full of hillside.

Photo/Visual China

As a "potato province", Shanxi also brewed a "Tudou Revolution". By 2025, the province's potato planting area is expected to reach 4.5 million mu, one national potato industrial park will be established, and 3 provincial potato industrial parks will be established. The output value of the entire potato industry chain will exceed 17 billion yuan.

Lan County, located in the northern foot of Luliang Mountain, is an important potato county in the province. Here, there is sufficient sunshine, large temperature difference between day and night, and the conditions for planting potatoes are unique, and the starch content produced is high. Lan County Tudou obtained the national agricultural geographical indication in 2014 and became one of the important high -quality agricultural products in Shanxi Province.

Harvest, people are sorting potatoes.

Photo/Visual China

From January to May and June each year, there are white purple potato flowers on the beams and fields. Under this large -area potato flower, the round and full potatoes are bred. The beautiful expectations also make people have a romantic affection for this potato flower, with the "Tudou Festival" unique to Shanxi.

For Shanxi people, the tiring potatoes are on the loess, this is hope. Shanxi people made the joy of freedom of potatoes into a "potato banquet". In the past, yam, black horn, and sour vegetables in the farmhouse, after being carved and upgraded, became the potato golden silk hydrangea, potato noodle rolls, black stiff noodles, steamed stiffness, black tadpoles, Liangyi Zi waited for 108 dishes, and the farm tea rice, which was "only common" at the time, became a "excellent flavor" local feast.

Luliang Heihe Fauna, suppressed the rubbing with the river fishing bed.

Photography/Zhuge Bu Liang, Figure/Huitu.com

In the 1950s and 1960s of the last century, a group of writers in Shanxi wrote a group of Shanxi people who loved potatoes, nicknamed the "yam and eggs". These stories were ridiculed as "rustic in the soil", and those named Xiao Qin and Erhei were not famous. It is a direct, free interest, and the breath of soil and the temperature of the fire, reminiscent of those ordinary but happy days.

That's right, whether it is potatoes, yam eggs or potato, can eat hometown flavor is a happy day.

Shanxi cuisine fried gluten, potatoes are indispensable.

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Wen | Zhan Yimeng, ZXZ

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Picture Edit | ZXZ

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