Shanxi Noodles · Office Happy Meal Tribe

Author: Shanxi Cuisine Association / Beijing Han Sound Culture Editor-in-Chief
Publisher:
Publish Date: 2005-02-01
Features: This book is the result of the Beijing "Han Sound" 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, and interviewed over 100 types of noodle dishes. From these, they selected 34 varieties suitable for modern urban families. Following the recipes, the food is free of preservatives and additives, making it a trustworthy meal you can see and touch. To make it easier for readers to follow the book's noodle recipes, basic knowledge about noodles is provided before the 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 various minor grains. This book records the entire process of making each noodle dish encountered during the interviews. On this basis, it is organized, summarized, and verified through repeated trials, resulting in the noodle-making techniques presented in this book, which are categorized by shaping methods, forming techniques, and cooking methods. Then, the "Noodle Recipe" section begins with an explanation of how to use the icons in the book's noodle recipes, followed by the recipe content. At the end of the book, there are four noodle retrieval methods for readers' convenience.