Shanxi Noodles for Office Workers (Modern People · New Food Culture Series)

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 a 11-day field research by the Beijing Han Sheng editorial team in Shanxi, where they traveled 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 noodle varieties. From these, they selected 34 suitable for modern urban families. Following the recipes, the noodles are free from preservatives and additives, offering visible and tangible reassurance. To facilitate readers in making noodles according to the 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 of wheat flour, buckwheat flour, millet flour, and other small. This book records the entire production techniques and steps of the noodles they interviewed. On this basis, it is organized, summarized, and verified through repeated trials, culminating in the noodle-making techniques presented in this book, classified by preparation, shaping, and cooking methods. Then, the "Noodle Recipes" section begins with an explanation of how to use the icons in the book, followed by the content of the noodle recipes. At the end of the book, four noodle retrieval methods are provided for readers' convenience.