Shanxi Noodles ·

Author: Shanxi Cuisine Association
Publisher:
Publish Date: 2006-01-01
Features: The southern part of Shanxi is rich in wheat; the central and southeastern regions are abundant in millet, corn, sorghum, and soybeans; the northern part and its cold regions produce buckwheat, buckwheat, soybeans, and potatoes. As a folk song goes, "People say Shanxi is beautiful, with fertile land, clear water, and fragrant grains." These grains have provided a unique material foundation for the development of Shanxi's noodle culture. Grind the grains into flour and make them into food, with different regional methods forming distinct characteristics. In the northern part of Shanxi, buckwheat can be made into twisted rolls, fish-shaped noodles, sliced noodles, nests, millet stacks, and dumplings; in the central part, soybean noodles can be made into pressed small dumplings, dipped, soybean noodle leaves, soybean noodles, and floating pressed curds. Buckwheat can be made into bowl cakes, chess cakes, cakes, and cold noodles. Buckwheat contains unique ingredients such as aloin, chlorophyll, vitamin B1, B2, and linoleic acid, which have certain preventive and health benefits for diabetes, high blood pressure, and arteriosclerosis. To further promote grain foods, we have thoroughly explored and made every effort, collecting a total of 39 types of grain foods, which can be said to be representative and basically cover the methods of making and eating grain varieties in all regions of Shanxi. In short, grains contain essential proteins, amino acids, and various trace elements and minerals needed by the human body. The precious trace elements in grains are irreplaceable by other foods. Therefore, nutritionists advocate "a varied diet," especially obtaining comprehensive nutrition from it, to achieve the beautiful aspiration of humans: "The way of eating leads to eternal youth!"