Shanxi noodle food:

Author: Shanxi Cuisine Association
Publisher:
Publish Date: 2006-01-01
Features: Southern Shanxi is rich in wheat; Central and Southeastern Shanxi is abundant in millet, corn, sorghum, and soybeans; Northern Shanxi 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 created a unique material foundation for the development of Shanxi's noodle culture. Grind the grains into flour and make various foods, with different regional methods forming distinct characteristics. In Northern Shanxi, buckwheat can be made into twisted rolls, fish-shaped noodles, sliced noodles, nests, millet stacks, and dumplings; in Central Shanxi, soybean noodles can be made into pressed small bowls, dipped, soybean leaf noodles, and floating noodles. Buckwheat can be made into bowl cakes, chess pieces, 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 "eating a variety of foods," especially obtaining comprehensive nutrition from diverse foods, to achieve the beautiful aspiration of humans: "The way of eating leads to eternal youth!"