Pasta, for China people, is a kind of food that they will always eat. Especially in the north of China, pasta is indispensable for a day. Fresh noodles, cakes and steamed bread are the daily staple foods of northerners. But in the south of China, pasta is usually regarded as a special snack, such as moon cakes. Pasta can be divided into steaming, boiling, frying, baking, frying and stewing. There are generally three steps in the making skills of pasta: first, stir evenly. The second is hair shaping. The third is baked goods.
According to the geographical division, it can be roughly divided into the following types: Shanxi pasta: dried noodles, pulled fish, dipped tip, buckwheat noodles, naked oats noodles, glutinous rice noodles, glutinous rice cakes, coarse grain cakes, cat ears and fried cakes. Shaanxi pasta: Shaanxi oil-sprinkled noodles, Shaanxi Lamian Noodles, steamed stuffed bun with sauce meat, braised noodles, fried noodles, steamed buns with meat, hard-faced steamed bread, etc.
Jiangsu pasta: there are Wuxi sparerib noodles, Suzhou fried eel noodles, double-ru water gluten coverage, Wuxi steamed buns, and wine-brewed meatballs. Sichuan pasta: including Sichuan Dandan Noodles, Song Sao noodles, spicy beef noodles, whistle noodles and Guo Kui. Northeast pasta: Korean cold noodles, red noodle soup, handmade dumplings, bean paste cakes, corn flour cakes, leek cakes and stuffing cakes. Henan Noodle: There are noodles, casserole mutton Huimian Noodles, soup-stuffed noodles and cross-section noodles. Guangdong pasta: Guangdong boat porridge, instant noodles and fried piles.
Shanxi pasta has three major concerns: topping, menu code and ingredients. The top level includes fried sauce, brine, dip, soup base and so on. There are many dishes, such as delicious food, local cold salad and so on. The ingredients vary from season to season, and they are all sweet and sour. In addition to the unique flavor of Shanxi vinegar, there are oil peppers, peanut butter, bean sprouts, leeks and so on.