China News Agency, Taiyuan, December 1st, title: Whitebait falls into the water and turns white waves, a bowl of knife cuts to comfort the sorrowful intestines
Author Gao Yuqing
"Shanxi people leave their hometown, and if they move their minds a little, the hometown in their stomachs will come. They want to eat noodles..." There are thousands of delicacies in the world, and only noodles can relieve homesickness. Shanxi writer Ge Shuiping said " Pasta love".
Ma Haojie, a "younger" from Taiyuan, Shanxi, who studied in the UK, recently became "hot" because of filming the process of making Shanxi pasta.
Tipping, sharpening, knife-shaved noodles, dipping slices, cat ears, fried noodles... He posted noodles "fancy" on social platforms, and was called "the culinary ceiling of foreign students" by netizens.
Can cat ears be eaten?
In Shanxi pasta, there are not only "cat's ears", but also "leaky fish" and "栲栳栳". There are more than 280 kinds of pasta.
The raw materials used include wheat flour, sorghum noodles, bean noodles, buckwheat noodles, oat noodles, etc. There are dozens of cooking methods such as rolling, pulling, dialing, peeling, pressing, rubbing, pinching, and sipping, so as to achieve "one hundred kinds, one hundred flavors" .
Shanxi's reputation as the "Hometown of Chinese Noodles" comes from this.
Among them, the knife-shaved noodles, as the "spokesperson" of Shanxi pasta, are famous both at home and abroad for their unique flavor.
Every day around 11:00 am, the "Zhao Laoqi Noodle Shop" located near the Great South Gate of Taiyuan welcomes the first wave of diners.
After a while, the noodle shop was full of guests, and the sound of sucking noodles kept coming and going.
"One catty of noodles, two or three ounces of water, beaten into tassels, kneaded a hundred times... Hold the noodles on the left, hold the knife on the right, keep the knife from the noodles, keep the noodles from the knife..." Zhao Laoqi, the founder of the noodle shop and the inheritor of the noodle making skills of Zhao Laoqi Xiping told the reporter that to make a bowl of delicious sliced noodles, kneading, kneading, resting, chopping and toppings are all very important.
I saw the dough kneading master carrying a panel weighing more than 20 kilograms on his left shoulder, and using a special curved knife in his right hand, he cut the noodles into the pot one by one. With the knife again, the whitebait falls into the water and turns over the white waves, and the willow leaves ride the wind down the treetops."
At noon, the diners took turns to take the noodles amidst the sound of horns. After pouring different marinades such as meat sausages, tomatoes and eggs, and fried pork, it was served with shredded cucumbers, green onions, coriander, bean sprouts, and a few drops of Shanxi noodles. Old mature vinegar, a bowl of steaming sliced noodles is on the table.
Shanxi pasta is not only "delicious", but also "good-looking".
Wang Zhanglong "played" Shanxi's noodles out of tricks.
His original "dough blowing balloons" brought Shanxi pasta culture to the world.
In 2012, at the 3rd China Catering Expo held in Macau, Wang Zhanglong blew out a 1.8-meter-diameter "noodle balloon" with noodles weighing 4 kilograms, which was certified by the Guinness World Records certification officer on site.
After this "special skill", Wang Zhanglong is also good at performing more than 10 kinds of noodle skills such as "slicing noodles with one wheel", "dancing noodles" and "pushing noodles by Guan Gong".
"I have been to 50 countries and regions, and I have also been to the United Nations headquarters to demonstrate Shanxi pasta culture to the permanent representatives of more than 100 countries to the United Nations." Speaking of this, Wang Zhanglong was full of pride.
Knife-shaved noodles were introduced to Japan in the 1990s.
In 2015, the first Shanxi knife-sliced noodle restaurant in the United States opened in Los Angeles.
Today, in the United Kingdom, South Korea, Thailand, Australia and other countries and regions, overseas Chinese can eat Shanxi sliced noodles.
When it comes to pasta in his hometown, Liu Anzhi, a 23-year-old student studying in Russia, prefers to make it himself.
"Before going abroad, I basically didn't know how to cook. After going abroad, I learned about learning from my mother through WeChat, explored by myself, and learned to make hand-rolled noodles, ramen noodles and other pasta."
"During festivals and when the weather is cold, I most want to eat (eat) a bowl of sliced noodles." Liu Anzhi told reporters that during the Spring Festival this year, he made a meal of noodles for his Chinese friends who were also studying there.
There is such a scene in the live-action drama "Seeing Pingyao Again" about Shanxi merchant culture: "Be tired, sit down, and tell you the story of a bowl of noodles. With you and me, I can't forget that bowl of noodles." What about the Chinese bowl of noodles?" (End)