How long is the history of Shanxi pasta?

Shanxi's pasta has a history of many years, which makes people want to eat. Shanxi, as the hometown of pasta, has long been well-known throughout the country and even in the world. There is a saying that the world pasta is in China and China pasta is in Shanxi.

Starting from the Eastern Han Dynasty with historical records, after the development of 1000 years, the production of Shanxi pasta gradually formed various methods such as rolling, stretching, pulling, cutting, pressing, stirring, boiling, steaming and frying. Shanxi pasta has the reputation of "eating all kinds of noodles at the same time", and its diverse practices and eating methods are incomparable anywhere. Lamian Noodles, sliced noodles, Daoxiao Noodles, leaky noodles, cat's ears, picking tips, flowing tips, rubbing tadpoles, sipping, slicing, rubbing fish and other nearly 100 kinds of patterns can be made from ordinary dough of Shanxi people. With strong local characteristics, the reputation is spread all over the world.

In 2003, the first International Pasta Festival was held in Taiyuan, Shanxi Province, with an endless stream of participants, and various styles of pasta were displayed. Especially, Master Lamian Noodles's performance pulled a mass of ordinary dough as thin as hair, which made people full of praise.

How many kinds of pasta are there in Shanxi? There is a saying in China that "the world pasta is in China, and China pasta is in Shanxi".

Why do Shanxi people love noodles so much? In this issue of "Folk Custom" program, I will tell you about Shanxi pasta. Let's first listen to what Liu Dang, a chef in China and a senior technician of Chinese pastry, said, "Shanxi people's love for noodles is inseparable from Shanxi's history, geography, politics, culture and planting habits.

Historically, Yao, Shun and Yu of Shanxi once established their capitals here to do business. Another one, from Pingyao, a famous historical and cultural city, has many commercial activities in Shanxi, which also laid the foundation for the formation and development of Shanxi pasta.

In addition, there are many mountains and little water in Shanxi, and the temperature difference between north and south is large, which forms the planting habit of miscellaneous grains and lays a material foundation for the formation of Shanxi pasta. There are many varieties and patterns of pasta in Shanxi, which is also a reason why people like to eat noodles.

Even ordinary housewives can use wheat flour, sorghum flour, bean flour, buckwheat flour and oat flour to make dozens of kinds of pasta, such as Daoxiao Noodles, Lamian Noodles, pimple-pulling, nest-pushing, enema and so on. If it reaches the chef, it is even more innovative and well-documented pasta. There are as many as 280 species in Shanxi.

It can be said that if you want to taste the pasta in Shanxi, you can change it three times a day and not repeat it for three months. The daily pasta of Shanxi people can be divided into steaming, boiling, frying, roasting, frying and stewing.

Liu Dangcheng said, "In terms of steaming, in addition to steaming white flour, you can also steam oat noodles and buckwheat noodles, especially oat noodles, and fry rotten seeds; There are Lamian Noodles in cooking, cutting noodles, poking noodles with a knife and picking tips. Of course, there are also some cooking things such as catching the flow, pulling the tab, cutting the pimple and so on. In terms of frying, there are paste soup cakes, pancakes, fried dumplings and raw fried buns, which are very popular. As for baked things, there are more, such as sesame cakes and flour cakes. There are more varieties of simmering products. "

Due to the variety of cooked pasta, it is convenient and simple to make, and it can be eaten with soup and side dishes, which is convenient and affordable, so it is widely spread. If Shanxi people don't eat a meal a day, it seems that they haven't eaten enough that day.

Listener friends, I'd like to introduce Daoxiao Noodles to you, which is a unique place in Shanxi. Daoxiao Noodles, also known as Daoxiao Noodles, is one of the five famous faces in China.

Why Daoxiao Noodles? There is a story circulating among the people. According to legend, after the establishment of the Yuan Dynasty, the Mongols confiscated every household's metal utensils and even took away the kitchen knife for cooking, leaving only one for each household to use in turn.

One day, an old man wore makeup and was waiting to use a knife, but when he went to someone's house to get a kitchen knife, someone else was using it. On the way home, the old man kicked a thin piece of iron, so he picked it up and put it in his arms.

His wife is in a hurry at home. The old man took out the iron piece he picked up and asked her to slice it. The wife took it and said angrily, "You are talking nonsense." Talking nonsense is talking nonsense, and talking and chopping wood are homophonic, reminding uncle that he grinds thin iron sheet, holds noodles in his hand, and holds iron sheet in his right hand to "slice" the pot.

It tastes really good when cooked! In this way, it spread to ten at a time, ten to a hundred, and the knife cut face spread all over the land of Sanjin. However, it is not easy to be a good Daoxiao Noodles.

Mr. Liu Dangcheng said: "If you want to be a good Daoxiao Noodles, you must first make up the dough. How to mix noodles? That is, add 500 grams of flour and 250 grams of cold water. After adding water, hit your ears first and beat evenly. After being beaten into snowflakes, knead them into a ball. After kneading, cover with a wet cloth and knead for 20 minutes.

Kneading is a bit particular. You should follow its grain and rub it along its length. You can't turn around and rub it repeatedly. The grain of the noodles cut in this way is positive, and the gluten of the noodles is smoother. "Daoxiao Noodles has been particular about dough mixing since the beginning, and Daoxiao Noodles can see the chef's kung fu better.

It is said that during the war in Beijing that year, there was a folk expert in Shanxi who put a clean cloth on his bald head, covered his face on his head, held a knife in his hand, and cut it left and right like a fly. Noodles fell into the teapot seven or eight steps away in turn, which became a strange talk in Beijing. To get the real taste of Daoxiao Noodles, it depends on its toppings.

Topping is what we usually say. The toppings that are often eaten now are mainly tomato marinade, small fried meat, fried sauce, brine and so on.

Shanxi people really have feelings opposite. Of course, this preference also incorporates the plasticity of the face and the wisdom of Shanxi people. Eating Lamian Noodles on birthday means longevity, and eating "Happy New Year" on New Year's Day means longevity. When children go to school, they should eat "keeping in mind" on the first day of school, hoping that children will have a learned mind.

These wheaten foods are no longer just food to satisfy hunger, but become a kind of "spiritual food" with emotional and philosophical implications. In fact, the roots of China pasta are in Shanxi. Listener friends, after listening to my introduction, if you have the opportunity to travel to Shanxi, you must have a good taste of Shanxi pasta.

How old is Daoxiao Noodles? Who is the founder of Daoxiao Noodles? The legendary Daoxiao Noodles is the most representative noodle in Shanxi, ranking first in the world, with a history of hundreds of years. According to legend, after Mongolian Tatar invaded the Central Plains, the Yuan Dynasty was established.

In order to prevent the "* * *" rebellion and uprising, all the metals in each household were confiscated, and ten households were required to use a kitchen knife to cut vegetables and cook in turn, and then returned to the Tatars for safekeeping after use. One day at noon, an old woman made a stick and sorghum flour into dough and let the old man take the knife.

As a result, the knife was taken away by others, so the old man had to return it. When he left the Tatar gate, his foot was touched by a thin piece of iron, and he picked it up and put it in his arms. After returning home, the pot kept ringing, and the family waited for Daoxiao Noodles.

But the knife didn't come back, and the old man was so anxious that he suddenly remembered the iron sheet in his arms. He took it out and said, use this iron sheet to cut the plane! When my wife saw that the iron sheet was thin and soft, she muttered, how can such a soft thing cut noodles? The old man said angrily, "cut" and "cut" don't move.

The word "chop" reminds my wife that she put the dough on the board, picked it up in her left hand and held the iron piece in her right hand, and stood by the boiling pot to "chop" the noodles. One piece fell into the pot, cooked, fished out and put in a bowl, and poured with marinade, so that the old people could eat first. The old man ate and said, "Very good, very good. I don't have to take a kitchen knife to cut the plane. " In this way, one spread to ten, ten spread to hundreds, and spread all over Jinzhong.

Up to now, in Pingyao, Jiexiu, Fenyang, Xiaoyi and other counties in Jinzhong, men and women will cut noodles. Later, "Fengyang" gave birth to Emperor Zhu (Zhu Yuanzhang), unified China and established the Ming Dynasty. This kind of "noodle cutting" spread among social vendors, and after many reforms, it evolved into the present Daoxiao Noodles.

How long has the history of China people eating pasta? China people have a long history of eating pasta, which is attributed to our ancestors' early cultivation in the rolling wheat fields.

The earliest processing technology of pasta is Yugong, that is, shelling by hand, mashing wheat into fine powder on a slate and making it into paste porridge to drink. It was not until we learned to use slotted millstones and had a further rotary stone mill that grain threshing and finishing appeared, and the grain was ground into flour.

When the rice was soaked, it was also mashed into flour. At the dinner table of the Zhou royal family, there is a kind of food made of fried rice and wheat called "glutinous bait powder".

Shuo Wen says "bait, powder cake is also". "Paste" is a cake steamed by adding bean paste stuffing (called bean dregs in ancient times) to glutinous rice flour.

This ancient diet still has great vitality today. Today, people in Yunnan call rice noodle pancakes "bait blocks". Pasta is a general term for food made of flour.

Why are there so many pasta dishes in Shanxi? Shanxi pasta has a long history and profound accumulation. It is a famous pasta culture province in China. According to archaeological research, a stone tool called "Stone Mill" was found in the cultural site of Xia Chuan (now Qinshui area) in Shaanxi about 20,000 years ago, which was used to grind grains.

According to experts' analysis, this is the predecessor of human processed food in the Yellow River valley of China, and it is also the predecessor of pasta culture. If "Wang Yao cake" (namely stone cake) is called the beginning of Shanxi pasta culture and history, it has a history of more than 5,000 years.

In the long history of more than 5,000 years, Shanxi pasta culture, like other colorful folk cultures and arts in Shanxi, has been constantly evolving and developing, and has become an important part of Sanjin culture. Most rural women in Shanxi have a pair of skillful hands in making pasta.

Pasta chefs in Shanxi have developed a unique skill, full of performance and appreciation. It can be said that the variety, materials, patterns and skillful production of Shanxi pasta are unique in the whole country.

As early as13rd century, Kyle Poirot, a famous traveler who traveled in Shanxi, introduced Shanxi pasta to Italy. The "spaghetti" that is popular all over the world came from Shanxi.

Shanxi is the cradle of Chinese civilization and the base of multi-ethnic integration. Historically, Xiongnu, Xianbei and other ethnic minorities mainly lived in Shanxi.

The combination of farming culture and nomadic culture, coupled with the different eating habits of people in different regions, makes Shanxi pasta culture show the characteristics of diversity, richness and pluralism. Shanxi merchants are rich in economy and exquisite in diet.

Shanxi merchants traveled north and south, spreading the pasta culture in Shanxi to the whole country, and at the same time absorbing many beneficial nutrients from the food culture in other places. This special human history has promoted the spread and development of Shanxi pasta culture.

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How long has the history of China people eating pasta? China people have a long history of eating pasta, which is attributed to our ancestors' early cultivation in the rolling wheat fields.

The earliest processing technology of pasta is Yugong, that is, shelling by hand, mashing wheat into fine powder on a slate and making it into paste porridge to drink. It was not until we learned to use slotted millstones and had a further rotary stone mill that grain threshing and finishing appeared, and the grain was ground into flour.

When the rice was soaked, it was also mashed into flour. At the dinner table of the Zhou royal family, there is a kind of food made of fried rice and wheat called "glutinous bait powder".

Shuo Wen says "bait, powder cake is also". "Paste" is a cake steamed by adding bean paste stuffing (called bean dregs in ancient times) to glutinous rice flour.

This ancient diet still has great vitality today. Today, people in Yunnan call rice noodle pancakes "bait blocks". Pasta is a general term for food made of flour.

How many kinds of Shanxi pasta say, "World pasta is in China, and China pasta is in Shanxi."

Shanxi pasta has a long history, with a long history of two thousand years. Noodles, for example, were called "boiled cakes" in the Eastern Han Dynasty. Wei and Jin dynasties were called "soup cakes"; The Northern and Southern Dynasties were called "water transmission"; The Tang Dynasty was called "cold pottery".

The name of pasta is very innovative, and it varies from time to time. As the saying goes, spoiled children are the most popular, and many names and names of pasta reflect the attention and love of Shanxi people. There are many kinds of Shanxi pasta, and ordinary housewives can make dozens of them with wheat flour, sorghum flour, bean noodles, buckwheat noodles and oat noodles, such as Daoxiao Noodles, Lamian Noodles, Gepei noodles, Tuwowo and enema.

In the hands of the chef, it is even more innovative and dazzling, reaching a one-sided realm. According to the survey, according to the production process, Shanxi pasta can be divided into three categories: steamed pasta, cooked pasta and cooked pasta. There are 280 kinds of recorded pasta in Shanxi, among which Daoxiao Noodles is well-known at home and abroad, and is regarded as one of the five famous noodles in China.

Others, such as Lamian Noodles, Daoxiao Noodles, fish picking, fishing, river fishing, cat's ear, steaming, frying, roasting, frying, stewing, stewing, frying, rotting, pasting, spreading, mixing, dipping and burning, are numerous and dizzying.

There are many kinds of pasta in Shanxi, which can be divided into steamed pasta, cooked pasta and cooked pasta according to the production process. There are as many as 280 kinds of pasta in Shanxi, among which Daoxiao Noodles is well-known at home and abroad and is regarded as one of the five famous faces in China.

Others, such as Lamian Noodles, Daoxiao Noodles, fish picking, fishing, river fishing, cat's ear, steaming, frying, roasting, frying, stewing, stewing, frying, rotting, pasting, spreading, mixing, dipping and burning, are numerous and dizzying. As the saying goes, "World pasta is in China, and China pasta is in Shanxi."

There are many kinds of Shanxi pasta, and ordinary housewives can make dozens of them with wheat flour, sorghum flour, bean noodles, buckwheat noodles and oat noodles, such as Daoxiao Noodles, Lamian Noodles, Gepei noodles, Tuwowo and enema. In the hands of the chef, it is even more innovative and dazzling, reaching a one-sided realm.

According to the survey, there are many kinds of steamed pasta in Shanxi, and corn flour was the most common staple food in the past. In the wheat producing areas around Jinzhong in southern Shanxi, steamed bread is eaten more.

Steamed bread is divided into flower rolls, knife-cut steamed bread, round steamed bread, pomegranate steamed bread, jujube steamed bread, malt steamed bread and hard-faced steamed bread. Cereal steamed food includes roasted old man's oat noodles in Lvliang, Jinzhong, northern Shaanxi; There are sorghum noodle fish in Wutai, Xinzhou, as well as steamed buns, steamed buns and so on.

Steamed Bread Steamed Bread is the largest noodle family in China. There are two kinds, one is white steamed bread without stuffing, and the other is colored steamed bread with stuffing, also called steamed buns.

"Jiyuan Affairs" said that the steamed bread invented by Zhuge Liang to sacrifice Lushui instead of the human head began to become the display of the banquet. After the Jin Dynasty, the ancients called steamed bread "cake".

After the Tang Dynasty, the shape of steamed bread became smaller. In the Song Dynasty, steamed bread became a common snack for literati, and it was no longer the shape of a human head.

After the Tang and Song Dynasties, steamed bread also had people without stuffing. With or without stuffing, steamed bread is always offered as a sacrifice. Until the Qing Dynasty, there was a division in the appellation of steamed bread: in the north, those without stuffing were called steamed buns, in the south, those with stuffing were called steamed buns, and those without stuffing were also called "big steamed buns".

The title of steamed bread is still very confusing today. For example, those without stuffing in the north are called "steamed buns" and "paper", and some are called "steamed buns".

Some southerners have stuffing, and some are called "bread" and "soup dumplings". Steamed bread has a * * * feature, which is steamed with fermented flour as the main material.

Steamed bread is simple to make, easy to carry, soft and delicious, and can also be made into various flavors as needed. In Shanxi, especially in the south of Shanxi, steamed bread should be served for every meal to feel full.

Oil surface Oil surface is a specialty of housewives in northern Shaanxi, Jinzhong and Lvliang. They put a large piece of hot water and good dough on the back of their hands, sandwiched between their middle finger and forefinger, put a smooth slate, turn it over, push it with their hands, pick a roll with their forefinger and put it neatly in a cage. After steaming for 10 minutes, they poured mutton, mushrooms, minced meat, onions, oil, salt and vinegar, and the soft gluten was palatable.

Sorghum noodle fish is a common meal in Xinzhou, Dingxiang, Wutai, Yuanping and Daixian in northern Shanxi. Housewives squeeze the mixed noodles into balls the size of dates, rub them from both ends of the big case at the same time, make small fish as thin as a fragrant head, steam them and pour soup on them.

If the time is tight and there is no time to rub the fish, it will be pinched into a thin red shell. Either break it into pieces and mix it with vegetables, or cut it into strips and fry it with eggs and sauerkraut, which is equally mouth-watering.

In the past, when the children in the village were hungry, they took a red-faced shell, poured a little salt and vinegar into it, dropped a little cooking oil, and broke a piece from the side to eat with salt and vinegar. Finally, salt vinegar and shell fragrance, the people call it "oil and salt touching the nest." Roasted dumplings (steamed dumplings) The production process of roasted dumplings is very complicated. The delicacy of Chinese food lies in the ever-changing combination of various ingredients. If you put it one minute earlier and one minute later, the taste will be different.

When making, chop mutton, put it in a pot, add pepper powder, salt, white soy sauce, Jiang Mo and Mengzi, and mix well. Then cut zucchini and leek into pieces, add sesame oil and mix into mutton stuffing. The hardest thing is to make leather. The old masters said, "It is difficult for small plums to make dough, but it is difficult to make flowers with thin skin."

Making skin means mixing flour with salt and water, kneading thoroughly into strips, picking batter, rolling into pieces, pressing the dough pieces out of lace with a rolling pin, covering them in a basin with a wet cloth, then wrapping some mutton stuffing on each dough piece to make plum blossom shape, steaming in a cage for about 15 minutes, and taking them out. It looks like a notice that petals are in full bloom, and the skin is soft, fresh and odorless. Small plum is difficult to cook, but it tastes delicious, with thin and tough skin and juicy stuffing.

Roasted beauty was originally a snack for the rich in rural Shanxi, and it was also called "steamed dumplings" because of its accent variation. Although small plums are sold all over the street now, most of them are shoddy, and it is not easy to eat authentic ones with a mouthful of oil.

Noodles people are commonly known as "noodle people", "noodle sheep", "mutton buns" and "flower buns". Flour is used to shape figures, animals, flowers, feathers, melons and other dough sculptures.

Shanxi dough sculpture is made of fine white flour, which is kneaded, shaped, steamed and colored. Exaggerated and vivid modeling, bright and generous colors, rough and concise style, rich in elegant beauty, with distinctive folk and local characteristics. There are two kinds of folk dough sculptures in Shanxi: flower buns and gift bags.

Hua Mo is a kind of steamed bread to match festivals or as a New Year gift. For example, "jujube hill" is a sacrifice to the gods, and it also means "early birth".

Another example is the "Yan Fei" flower steamed buns used by Tomb-Sweeping Day, which is not only a grave-sweeping sacrifice, but also indicates a sunny spring day. Ritual steamed stuffed bun is a gift made with life ceremonies such as birth, marriage, birthday banquet and funeral.

In Jinnan Plain, Shanxi Province, whenever the baby is full moon, grandma's family will steam a round, big and hollow steamed bun, commonly known as "Hulun". Women wrapped in red bags, carrying Hulunbeier steamed buns in one hand and children in the other, traveled to and from country roads and gave them to relatives and villages, conveying a deep nostalgia for the countryside. Cooked Noodles There are many kinds of cooked noodles in Shanxi, which can be divided into more than 50 kinds, such as Lamian Noodles who is as thin as hair, Youlong who plays with water, and so on.

There are dozens of manufacturing methods such as rolling, pulling, poking, peeling, pressing, kneading, pulling and sipping. In addition to wheat flour, the raw materials used are sorghum flour, soybean flour, corn flour, buckwheat flour and naked oats flour, and the seasonings range from chicken, duck, fish and fish to oil.