Where is the specialty of the bowl tray?

Bowl holder is a specialty of Liulin, Shanxi.

Liulin bowls and plates are a special snack in Luliang area, which is famous for its spicy and rich personality. It is spread in Lishi, Linxian, Zhongyang and Liulin, but Liulin is the most authentic.

After the batter is bright and smooth, add cold water to knead the batter bit by bit to make its diluent become thick dough, then drain the water bit by bit and stir the diluent in the same direction until the batter can hook the edges of the spoon and bowl. Take the bowl out of the pot while it is hot, put the uncondensed batter on the inner edge of the bowl and put it in a cool place for refrigeration, that is, take the bowl down.

There is another way to remove the bowl. At first, the boiled buckwheat noodle soup was put in a bowl to cool, which is an industrialized way and more suitable for large-scale production in restaurants.

Introduction to the bowl rack:

Bowl and dish is a kind of traditional pasta of Han nationality in Shanxi, which is also called "bowl baldness" in Shanxi dialect. Bowl baldness is made by kneading buckwheat flour with pig blood, heating to make porridge paste, and cooling.

When eating, cut into thin triangular pieces, stir-fry them thoroughly in the oil pan, put them in a bowl, drizzle with sesame sauce, garlic juice, aged vinegar, salt, monosodium glutamate and other ingredients, and dip them in bamboo sticks to eat. This is very similar to the enema in Beijing, but the raw materials are different.

There are also bowl holders in Jixian County, Tianjin, but the practice is different from that in Shanxi Province. Steamed buckwheat noodles are put in a special small bowl and made with sesame sauce, vinegar, garlic juice and spicy oil, which is a local specialty snack in Jixian County.

Pingyao also has dishes. Pingyao bowls and plates are made by mixing white flour with warm water into paste, adding a certain proportion of salt water, aniseed water and rapeseed oil, then putting it into a five-inch plate and steaming it in a cage for about 15 minutes. Steam, cooling, and cut into pieces.