Shanxi Noodles · Happy Family

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 over 100 types of noodle dishes. From these, 34 varieties suitable for modern urban families were selected. Following the recipes, the food is free from preservatives and additives, making it a trustworthy meal you can see and touch. To assist readers in making noodles using this book, basic knowledge of noodles is provided before the recipes, introducing the properties and indicators of wheat flour, selection criteria, fermentation and inspection methods, water-to-flour ratios, and nutritional composition tables for wheat flour, buckwheat flour, millet flour, and other small. This book records the entire process of making each noodle dish, organizes and summarizes these methods, and validates them through repeated trials, ultimately compiling them into the noodle-making techniques presented in this book, categorized by shaping, forming, and cooking methods. Then, the "Noodle Recipe" section begins with an explanation of how to use the icons in this book's recipes, followed by the recipe content. At the end of the book, four noodle retrieval methods are provided for the convenience of readers.