Shanxi Noodles · Green and Healthy Tribe

Author: Beijing Han Sheng Culture Editor-in-Chief of Shanxi Cuisine Association
Publisher:
Publish Date: 2005-01-01
Features: This book is the result of the Beijing Han Sheng editorial team's 11-day field research in Shanxi, traveling from Taiyuan to Yuci, Yuncheng, Dingcun, and Zhikou. Everywhere they went, they ate "noodles" at every meal, with no repetition, interviewing a total of over 100 types of noodle dishes. From these, 34 varieties suitable for modern urban families were selected. Following the recipes, the food is free of preservatives and additives, offering visible and tangible peace of mind. To facilitate readers in making noodles according to this book, basic knowledge of noodles is provided before the noodle recipes, introducing the properties and indicators of wheat flour, selection criteria, fermentation and inspection methods, noodle-to-water ratios, and nutritional composition tables for wheat flour, buckwheat flour, millet flour, and other small. This book records the entire production techniques and steps of the noodles interviewed, and on this basis, it is organized, summarized, and verified through repeated trials, ultimately compiling the noodle-making techniques presented in this book. These techniques are classified by preparation, shaping, and cooking methods. Then, the "Noodle Recipes" section begins with an explanation of how to use the icons in this book's noodle recipes, followed by the content of the noodle recipes. At the end of the book, four noodle retrieval methods are provided for readers' convenience.