Shanxi Noodles Happy Family (Modern People · New Food Culture Series) (Punched on the left)

Author: Beijing Han Sound Culture Editor, Shanxi Cuisine Association
Publisher:
Publish Date: 2005-01-01
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, interviewing over 100 types of noodle dishes. From these, they selected 34 varieties suitable for modern urban families. Following the recipes, the food is free from preservatives and additives, offering visible and tangible peace of mind. To facilitate readers in making noodles according to the 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 presented in the noodle-making techniques in this book, classified by place, shaping techniques, and cooking methods. Then, the "Noodle Recipe" 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.