Shanxi four major noodle knife cut noodles

"Eating in the world, in Sanjin", in Shanxi, there is nothing to solve in a bowl of noodles. Shanxi pasta, in addition to wide ingredients, mixes of various noodles, plus ingenious production, many people are right for many people right. Shanxi pasta is favored.

In Shanxi, I have never eaten the noodles, so I can not eat Shanxi noodles. Shanxi knife noodles and Beijing's fried noodles, stew noodles in Henan, hot dry noodles in Wuhan, and Sichuan's burden, also known as "China's five major noodles", enjoys a high reputation.

The knife noodles originated in the Yuan Dynasty. It is the largest and most influential noodle pasta in Shanxi. Because of its internal deficiency, tendons, smooth taste, and digestion, it is loved by people. The knife noodles still occupy an important seat in the food circle.

The knife is faced with the technique of harmony with the noodles. The proportion of water and noodles requires strict requirements. Generally, one pound of noodles, three or two water, make the noodles, rub it into a dough, and then blind it with a wet cloth. After half an hour, rub Uniform, soft, and rubbing, if you do n’t knead your noodles, you are easy to stick to the knife and break. Finally, knead the noodles into a barrel -like barrel.

The beauty of the Shanxi knife noodles lies in the knife of the noodle master. The knife used by the noodles is not the kitchen knife we ​​commonly used, but a special, arc -shaped knife. I saw the noodle master standing in front of the boiling pot, holding noodles in one hand, holding a knife in one hand, flexible wrist, smooth force, uniform force, inseparable from the knife, the noodles without the knife, a line of the hand, the noodles rushed, the noodles were just on the noodles, and the noodles were on the noodles. Like a silver fish, jump into the water neatly and orderly. The noodles cut out with a knife are thin and thin, the edges are clear, and it looks like a willow leaf. It is tantamount to enjoying an artistic performance.

Some restaurants even "hired" noodle -cut robots not only improved the efficiency of noodles, but also made the diners who came to feel very novel and interesting. They all rushed to taste the taste of the robot's noodles.

If the noodles are the soul of a bowl of noodles, then the dumplings are the essence of a bowl of noodles. The dumplings of the knife noodles are also called "head" and "reconciliation". It is also the "noodle braisedzi" we often call. In Shanxi, the dumplings in various places are not the same. Pork shar, fried sauce braised, tomato eggs and eggs, etc. Some noodle restaurants will also be paired with fresh coriander, carrot shreds, cucumber shreds, green vegetable shreds, pickles, and sour Shanxi old vinegar. , Make people can't help but rippling.

The knife noodles can not only be poured with braised seeds, but also stir -fry. Whether it is fried, fried or fried, it is tough and sharp, and the taste is excellent. While eating noodles, diners will match some snacks, such as lion heads, braised eggs, dried beans, boiled small yellow croakers, etc., adding it to the noodles, the taste will not conflict at all, but it complements each other.

After eating noodles, the most important point is to drink a bowl of hot noodle soup. It can be described as "original soup and original food". In Shanxi, almost all noodle restaurants will have a large free noodle soup bucket. Noodle soup, don't be too beautiful, some people like to drink the remaining soup with the soup. The taste will not be salty, and the temperature is just right.

Shanxi people are like a bowl of simple Shanxi knife noodles. It is beautiful and fragrant, affordable, and solid materials. A bowl of knife noodles brings you not only the feast of taste buds, the satisfaction of the stomach, but also the warmth of the heart. Let's go, put the bowl noodles together! (Huang Lin)

Source: Outside Shanqing

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