How many kinds of pasta are there in Shanxi?

According to the production process, Shanxi pasta can be divided into steamed pasta, cooked pasta and cooked pasta. There are 280 kinds of recorded pasta in Shanxi, among which Daoxiao Noodles is well-known at home and abroad, and is regarded as one of the five famous noodles in China. Others, such as Lamian Noodles, Daoxiao Noodles, fish picking, fishing, river fishing, cat's ear, steaming, frying, roasting, frying, stewing, stewing, frying, rotting, pasting, spreading, mixing, dipping and burning, are numerous and dizzying.

As the saying goes, "World pasta is in China, and China pasta is in Shanxi."

There are many kinds of Shanxi pasta, and ordinary housewives can make dozens of them with wheat flour, sorghum flour, bean noodles, buckwheat noodles and oat noodles, such as Daoxiao Noodles, Lamian Noodles, Gepei noodles, Tuwowo and enema. In the hands of the chef, it is even more innovative and dazzling, reaching a one-sided realm. According to the survey,

Steamed pasta

There are many kinds of steamed pasta in Shanxi, and corn flour was the most common staple food in the past. In the wheat producing areas around Jinzhong in southern Shanxi, steamed bread is eaten more. Steamed bread is divided into flower rolls, knife-cut steamed bread, round steamed bread, pomegranate steamed bread, jujube steamed bread, malt steamed bread and hard-faced steamed bread. Cereal steamed food includes roasted old man's oat noodles in Lvliang, Jinzhong, northern Shaanxi; There are sorghum noodle fish in Wutai, Xinzhou, as well as steamed buns, steamed buns and so on.

steamed bread

Steamed bread is the largest branch of China pasta family. There are two kinds, one is white steamed bread without stuffing, and the other is colored steamed bread with stuffing, also called steamed buns. "Jiyuan Affairs" said that the steamed bread invented by Zhuge Liang to sacrifice Lushui instead of the human head began to become the display of the banquet. After the Jin Dynasty, the ancients called steamed bread "cake". After the Tang Dynasty, the shape of steamed bread became smaller. In the Song Dynasty, steamed bread became a common snack for literati, and it was no longer the shape of a human head. After the Tang and Song Dynasties, steamed bread also had people without stuffing. With or without stuffing, steamed bread is always offered as a sacrifice. Until the Qing Dynasty, there was a division in the appellation of steamed bread: in the north, those without stuffing were called steamed buns, in the south, those with stuffing were called steamed buns, and those without stuffing were also called "big steamed buns". The title of steamed bread is still very confusing today. For example, those without stuffing in the north are called "steamed buns" and "paper", and some are called "steamed buns". Some southerners have stuffing, and some are called "bread" and "soup dumplings". Steamed bread has a * * * feature, which is steamed with fermented flour as the main material. Steamed bread is simple to make, easy to carry, soft and delicious, and can also be made into various flavors as needed. In Shanxi, especially in the south of Shanxi, steamed bread should be served for every meal to feel full.

Your noodles are wandering around.

Oil noodles are the specialty of housewives in northern Shaanxi, Jinzhong and Lvliang. They put a large piece of hot water and good dough on the back of their hands, sandwiched between their middle finger and forefinger, put a smooth slate, turn it over, push it with their hands, pick a roll with their forefinger and put it neatly in a cage. After steaming for 10 minutes, they poured mutton, mushrooms, minced meat, onions, oil, salt and vinegar, and the soft gluten was palatable.

Sorghum noodle fish

This is a common meal in Xinzhou, Dingxiang, Wutai, Yuanping and Daixian in northern Shanxi. Housewives squeeze the mixed noodles into balls the size of dates, rub them from both ends of the big case at the same time, make small fish as thin as a fragrant head, steam them and pour soup on them. If the time is tight and there is no time to rub the fish, it will be pinched into a thin red shell. Either break it into pieces and mix it with vegetables, or cut it into strips and fry it with eggs and sauerkraut, which is equally mouth-watering. In the past, when the children in the village were hungry, they took a red-faced shell, poured a little salt and vinegar into it, dropped a little cooking oil, and broke a piece from the side to eat with salt and vinegar. Finally, salt vinegar and shell fragrance, the people call it "oil and salt touching the nest."

Shaomei (steamed dumplings)

The manufacturing process of burning beauty is very complicated. The delicacy of Chinese food lies in the ever-changing combination of various ingredients. One minute early and one minute late taste different. When making, chop mutton, put it in a pot, add pepper powder, salt, white soy sauce, Jiang Mo and Mengzi, and mix well. Then cut zucchini and leek into pieces, add sesame oil and mix into mutton stuffing. The hardest thing is to make leather. The old masters said, "It is difficult for small plums to make dough, but it is difficult to make flowers with thin skin." Making skin means mixing flour with salt and water, kneading thoroughly into strips, picking batter, rolling into pieces, pressing the dough pieces out of lace with a rolling pin, covering them in a basin with a wet cloth, then wrapping some mutton stuffing on each dough piece to make plum blossom shape, steaming in a cage for about 15 minutes, and taking them out. It looks like a notice that petals are in full bloom, and the skin is soft, fresh and odorless. Small plum is difficult to cook, but it tastes delicious, with thin and tough skin and juicy stuffing. Roasted beauty was originally a snack for the rich in rural Shanxi, and it was also called "steamed dumplings" because of its accent variation. Although small plums are sold all over the street now, most of them are shoddy, and it is not easy to eat authentic ones with a mouthful of oil.

Dough modeling

Folk commonly known as "noodle man", "noodle sheep", "mutton bag" and "flower steamed stuffed bun". Flour is used to shape figures, animals, flowers, feathers, melons and other dough sculptures. Shanxi dough sculpture is made of fine white flour, which is kneaded, shaped, steamed and colored. Exaggerated and vivid modeling, bright and generous colors, rough and concise style, rich in elegant beauty, with distinctive folk and local characteristics. There are two kinds of folk dough sculptures in Shanxi: flower buns and gift bags. Hua Mo is a kind of steamed bread to match festivals or as a New Year gift. For example, "jujube hill" is a sacrifice to the gods, and it also means "early birth". Another example is the "Yan Fei" flower steamed buns used by Tomb-Sweeping Day, which is not only a grave-sweeping sacrifice, but also indicates a sunny spring day. Ritual steamed stuffed bun is a gift made with life ceremonies such as birth, marriage, birthday banquet and funeral. In Jinnan Plain, Shanxi Province, whenever the baby is full moon, grandma's family will steam a round, big and hollow steamed bun, commonly known as "Hulun". Women wrapped in red bags, carrying Hulunbeier steamed buns in one hand and children in the other, traveled to and from country roads and gave them to relatives and villages, conveying a deep nostalgia for the countryside.

Boiled spaghetti

Shanxi's cooked pasta is rich in varieties and diverse in production, which can be roughly divided into more than 50 kinds, such as Lamian Noodles as thin as hair, Youlong in Daoxiao Noodles, and those who play with water. There are dozens of ways to make it, such as rolling, pulling, poking, peeling, pressing, kneading, pulling and sipping. In addition to wheat flour, there are sorghum flour, soybean flour, corn flour, buckwheat flour and naked oats flour. The seasonings range from chicken, duck, fish and fish to oil, salt, sauce and vinegar. When you visit Shanxi 365 days a year, you can taste rich and delicious pasta that is not repeated every day.

Daoxiao Noodles

Daoxiao Noodles is famous at home and abroad, and is regarded as one of the five famous pasta dishes in China. Housewives held up the kneaded dough and stood in a graceful posture. Under the flying knife, all lines fall and fish jump into the dragon gate. The cut noodles are thin, thin and long. Daoxiao Noodles, Shanxi Province, is soft and slippery, with weak internal tendons and weak external tendons, and is deeply loved by people. Daoxiao Noodles, together with Beijing noodles, Shandong Yifu noodles, Henan grilled fish noodles and Sichuan Dandan Noodles, is known as the five famous pasta products in China and enjoys a high reputation at home and abroad. There is an old legend about Daoxiao Noodles. After Mongolian Tatars invaded the Central Plains, the Yuan Dynasty was established. In order to prevent the "Han people" from rebelling and revolting, they confiscated all the metal from every household, and stipulated that 10 households take turns to cut vegetables and cook with kitchen knives, and then returned them to the Tatars for safekeeping after use. One day at noon, an old woman put on makeup and asked the old man to get a knife. As a result, the knife was taken away by others and the old man had to return it. When leaving the Tatar Gate, the old man's foot was touched by a thin piece of iron, and he picked it up and put it in his arms. After returning home, the pot kept ringing, and the family waited for the knife to cut noodles to eat, but the knife didn't come back. The old man was so anxious that he suddenly remembered the iron piece in his arms, took it out and said, use this iron piece to cut noodles! Seeing that the iron sheet was thin and soft, the old woman muttered, "How can such a soft thing cut noodles?" The old man said angrily, "Cut it casually." The word "chop" reminds the old woman. She put the dough on the board, picked it up in her left hand and held the iron piece in her right hand, and stood by the boiling pot to "chop" the noodles. A one-sided leaf fell into the pot, cooked, fished out and put it in a bowl, poured with marinade, and let the old people eat first. While eating, the old man said, "Good, good, so I don't have to use a kitchen knife to shave noodles." In this way, one spread to ten, ten spread to hundreds, and spread all over Jinzhong. Later, "Fengyang" gave birth to Emperor Zhu (Zhu Yuanzhang), unified China and established the Ming Dynasty. This kind of "noodle cutting" spread among social vendors, and after many reforms, it evolved into the present Daoxiao Noodles. Daoxiao Noodles combines hard and soft, and both hard and soft. Whether it is pickled, fried or cold, it has a unique flavor. The traditional operation method is to hold the noodles in one hand and the knife in the other, and cut them directly into the boiling water pot. The key point is: "The knife does not leave the face, the face does not leave the knife, the arm is straight and the hand is flat, and the hand end is a line. The flat knife is flat and the machete is triangular. " To say that eating small noodles with a knife is full of luck, then watching small noodles with a knife is full of pleasure. During the Shanxi Finance and Trade System 1985 Taiyuan Technical Competition, experts in the catering industry cut 1 18 knives every minute, and the wet dough with 25 kilograms of flour per hour was dazzling. There is a jingle that says, "A leaf falls into the pot, a leaf floats, a leaf leaves the surface, whitebait falls into the water, and willow leaves ride on the treetops." To make a knife, first mix the dough with water at a ratio of 5: 3 (the water temperature is hot in winter, cool in summer and warm in spring and autumn), then cover it with a wet cloth and wake it for 20 minutes. Knead the dough after proofing into oval dough pieces and put them on the counter, holding the chopping board in the left arm and the chopping knife in the right hand (the chopping knife is a special knife with a handle, about 40cm long and 6cm wide, with a thin blade and a light weight). Hold the handle with four fingers in the right hand and the head with the little finger. When chopping dough, first cut it from the inner end of the dough, and then pick it from the front with the second knife connected to the front. The common practice in Daoxiao Noodles is to mix flour and water according to the ratio of 2∶ 1. Beat the flour into spikes with water, knead it into dough, and then cover it with a wet cloth. Half an hour after waking up, knead evenly, soften and smooth. After kneading into a cylinder, you can cut it. Hold the dough in your left hand and cut it into the boiling water pot one by one from right to left. Pay attention to the flat output and uniform force, so that the cut noodles Ye Er, one leaf after another, like a meteor chasing the moon, draw an arc white line in the air, the noodles fall into the soup pot, the soup rolls, and play like whitebait. It's really beautiful. A skilled chef can cut 100 knives per minute, and the length of each noodle is exactly 6 inches.

Surface of foreskin

Also known as sandwich noodles. According to legend, there was a mother-in-law in ancient Jinzhong who often gave her daughter-in-law some nerve-racking "problems" in housework. One day, she asked her daughter-in-law to roll noodles with white flour and soybean flour, provided that the two kinds of noodles could not be mixed evenly in advance, but they should have a sense of uniformity when eating. The clever daughter-in-law was not stumped by her mother-in-law's question, and made a dough made of two kinds of flour. Method of wrapping noodles: First, prepare bean flour and white flour according to the ratio of 1: 1, and mix the white flour and bean flour with warm water respectively. Then roll the bean flour into balls and roll the white dough into cakes. Finally, wrap the spherical bean bag with cake-like white flour and roll it into noodles. It is best to use coriander (coriander) sour soup and shredded onion when eating.

Lamian; Lamian; Ramen

Also known as Shuan Mian, Lamian Noodles and Pulled Noodles, it is a famous pasta with a unique local flavor in Shanxi urban and rural areas. Xue Baozhan, a native of Shaanxi in the late Qing Dynasty, wrote in Su Wen Lue that a kind of "true face" method popular in Shaanxi and Shanxi was the pacification of Taiyuan, Chaoyi and Tongzhou in Shanxi. Thin as leek and thin as vermicelli, it can be made into triangular prism or hollow shape, resistant to continuous cooking, soft and tough. This kind of surface is now Lamian Noodles in Shanxi. Lamian Noodles can be steamed, boiled, fried, fried and fried, each with its own flavor. There are many kinds of Lamian Noodles, such as Lamian Noodles, Lamian Noodles, Longxu Noodles and hollow noodles. Generally, people with less than 7 deductions are Lamian Noodles, those with more than 7 deductions are Longxu Noodles, and ordinary families are Lamian Noodles. Lamian Noodles's performance is not uncommon in the streets of Taiyuan, but it is the first time for me to see such wonderful performances by the masters of the Pasta Art Troupe. For beauty and nutrition, mix the dough into green vegetable noodles, stretch them, roll them, stretch them, and then roll them. After a few buttons, the masters shook the pulled noodles off several boxes covered with flour, and then stretched out their hands like knitting. The whole scene is like a green waterfall running down, which is very spectacular. After a while, I went to see that Lamian Noodles was as thin as silk, which was the standard in Longxu Noodles.

Longxu noodles

It is a traditional pasta popular in Taiyuan, and is famous at home and abroad for its unique flavor and exquisite production technology. It used to be a kind of food in the court, but later it spread to the people. Legend has it that "Longxu Noodles" is the name given by the ancient emperor, probably because this Lamian Noodles is as thin as a beard. Lamian Noodles was named because of her graceful figure, like a tangled dragon beard, and soft and delicious entrance. In Shanxi, people often eat this kind of noodles on birthdays and reunions to show longevity and happiness. Longxu Noodles has fine ingredients and exquisite production, and its production method was once considered to be unique and secret. Lamian Noodles's practice: firstly, mix flour and water at a ratio of 5: 3, then put some sesame oil on it for proofing, put the proofed flour on the chopping board, knead it evenly or knead it into strips, lift both ends with both hands and shake it slightly, then knead it into strips, roll it into pieces, cut it into strips with a knife after proofing, evenly sprinkle flour or sesame oil, pull it one by one, and put it into a boiling pot for cooking.

Eight great mothers (La Dama)

According to legend, during the Zhenguan period of the Tang Dynasty, there was a drought in Qinchuan for three years, and the grain was not harvested. Therefore, Emperor Li Shimin ordered people to ask Mianshan for rain. Sure enough, the heavy rain poured down and saved the crops. Therefore, Li Shimin specially led Manchu civil servants to make a pilgrimage to Mianshan accompanied by his uncle and sister. Unexpectedly, after Shigu arrived in Mianshan, he worshipped Notre Dame de Wulong as a teacher and did not want to go back to Chang 'an. One day, she cooked for an old woman, but she grew up in a palace. How can she cook? So, when mixing noodles, add water when the noodles are dry. If there is too much water, the noodles will eventually become thinner and really can't be cooked. So I took a chopstick and dialed noodles into the pot, but I couldn't even dial it. As a result, I dialed the dragon face When the old woman was eating, she asked, "What's this called, son?" However, Shigu mistook "this" for "you" because of his panic. At this time, she was already in an empty door and didn't want to say her real name again, so she had to say her real name: "called Bagu". Since then, Jiexiu has had the "stereotyped writing" of pasta. When making "Bagu", mix flour with warm water at a ratio of 5: 3, then add water continuously and knead the flour continuously until the water level is moderate, then cover the flour with a wet cloth and put it in a bowl or plate for about half an hour. When cooking, the left hand holds the bowl and the right hand draws it out of the boiling pot along the edge of the bowl. Take it out after cooking and pour it with toppings.

Pull a piece

Picking up a piece, also called pinching a knot in one's heart, is also a kind of homely noodle circulated by Jinzhong people. Locals pay attention to this kind of noodle, which is called "pinching age", when both men and women get married and eat it before departure. Eat as many tablets as you want when you get married. "Slicing" here refers to semi-finished products, that is, a spoonful of noodles is mixed, rolled into a circle, cut in half, and then cut into large pieces according to the age, and then the large pieces are pulled into the boiling water pot by hand to take out about half a rice bowl. Eating this meal means years of peace. To make noodles, you need to use the ratio of flour and water of 2∶ 1 to make good noodles (the water temperature is cool in summer and warm in spring, autumn and winter), and cover them with a wet cloth to wake them up slightly. Pull the dough into small pieces, pinch the dough thin with your thumb and forefinger and pull it into small pieces the size of a fingernail. Dip a little water or cooking oil in order to make the non-stick pan and hands out.

Physical fitness

Picking the tip, also known as picking fish, evolved from "Eight Aunties", and the practice is roughly the same as that of "Eight Aunties", but the noodles are not as fine as "Eight Aunties". When cooking, first add a little salt and flour according to the ratio of flour to water of 5: 3, then dip your hand in water and pat it on the flour, and then put it in a bowl or iron plate to wake it up 15 minutes. When cooking, one hand tilts the iron plate with noodles to the side of the pot, so that the noodles flow to the side of the bowl, and the other hand uses special iron chopsticks to put the noodles on the side of the bowl into the pot, making it into a small fish with two sharp ends and a thick middle.

Cat ears

When Jiexiu is engaged, her mother-in-law usually entertains her son-in-law with cat ears, which means to make her children obey. Before making cat ears, mix flour with water at the ratio of 2 ∶/kloc-0 ∶ (warm in winter and cool in summer), and cover with a wet cloth to wake up slightly. Roll the mixed dough into a dough sheet with a thickness of about half a centimeter, sprinkle it on it, and cut it into cubes with a size of 1 cm. Then press your little face with your thumbs and push forward; Also, cut the dough into 3 cm wide strips with a knife, then hold the dough in your left hand, with the head end of the dough facing up, and pull off the dough with the index finger and thumb of your right hand and twist it in the opposite direction, so that the dough becomes a cat's ear shape.

Lehe (Heller)

Lehe is a kind of home-cooked noodle that Shaanxi people often make. Also known as river leakage surface, the method is simple. First, put the mixed noodles under the special Lehe bed (called "pressing handle" by locals), and repeatedly press the handle to make the noodles press out from many small holes under the Lehe bed. After pressing to a certain length, cut them off with a knife or thin iron sheet and put them in a pot to cook with various toppings or brine. Noodles are fast and delicious, and they are quite ornamental (the hillbilly is in town).

Boiled spaghetti

In cooking pasta, there are many handmade dishes with different characteristics and flavors, such as cat's ear miscellaneous, small pouted slices, twisted fish, bean powder flowing tip, boiled flower tower and so on. In addition, there are fried and baked pasta in Shanxi, such as pancakes, pancakes, fried dumplings, braised noodles and braised cakes. , and fried foods, such as dough twists and oil cakes.

Fried cake

Experts once summarized Shanxi pasta as follows: "Steamed buns in the south of Shanxi, noodles in the middle of Shanxi, and cakes in the north of Shanxi". In Yanbei, you have to eat Liang cakes when you build a house, gongs and drums when you move, rice cakes when you get married, and rice cakes on holidays ... There are three kinds of fried cakes in Yanbei: vegetarian cakes, hairy cakes and crispy fried cakes. Vegetarian cake is a cake made by peeling, grinding and steaming millet, also called "yellow cake"; The cake ground from flour with skin is a "hairy cake"; A vegetarian cake, wrapped with stuffing and fried in an oil pan, is called "shortbread". The most important thing in oil cake making is to leave a "cake root" after the cake is made, that is, to leave a vegetarian cake after the cake is wrapped and knead it into a pig's head, which is the "cake root". It means there are cakes that can never be eaten. "Delicious but fried cake" shows the status of fried cake in the lives of people in northern Shaanxi.

Ivosu

Wosu, a famous flavor snack in Taiyuan in modern times, was improved and baked by Mr. Hu Shinian, a special pastry chef of Jinyang Hotel, on the basis of 1958 Longxu Noodles, which became a good point in banquets. In fact, the method of making a nest of pastry is relatively simple. Put the slightly proofed dough on the chopping board, shake it evenly up and down according to Lamian Noodles's method, and finally pull it into a Lamian Noodles with the 10 button (1024). Then put it evenly on the chopping board, brush the vegetable oil evenly on the noodles, roll it up along the length direction, chop it into 20 small pieces, spin it into a round cake blank, put it in a baking tray, and bake it in the oven with warm fire until it is golden yellow. A nest of cakes has now developed into a series of foods wrapped in bean paste, jujube paste, lotus seed paste and fruit materials.

Throw a cake

According to legend, Shangdang Lucheng's traditional snacks were made by Master Hu of Nanliu Village in Lucheng in the late Qing Dynasty and the early Republic of China. Because of its delicious taste, it gradually spread as far away as Licheng, Huguan, Changzhi, Changzi, Tunliu and xiang yuan. There is a folk proverb: "If you really want to relieve hunger, then go to the cake stall and have a full meal, just like a small New Year." There is a trick when throwing bread noodles. Use cold water in hot days and warm water in cold days. Soak the noodles in water and tie them evenly. Cover them with a cage cloth and wake up a little. Roll out the awake noodles, sprinkle with chopped green onion, salt and pepper, roll them up, roll them into a circle, and then roll them into round pancakes. It is advisable to burn it in a medium fire.

fried dumpling

Pot stickers, a kind of food with both connections and differences with jiaozi, are simply a kind of fried jiaozi. Frying means cooking methods are different from those in jiaozi. It uses oil instead of water, not a deep pot, but a shallow pot. Exposed, it is said that jiaozi is not sealed on both sides.

Fried dough twist

Jishan Twist is a traditional snack in Yuncheng area. It is said that the twist was originally a court food, and it was spread to the people by two strands of noodles stuck together. During the Qianlong period of the Qing Dynasty, a businessman from Xiwei Village, Qudian, Jishan took it back to his hometown of Yuncheng and made it for sale. He constantly improved his technology, turning the original two strands into three strands, twisting them together and frying them into golden yellow. The pattern of thin lines is very satisfactory. Now there are more and more kinds of twist in Jishan, and some of them are covered with melon seeds, sesame seeds, rock sugar, peanuts, etc., with better flavor. Until now, people in the south of Shanxi still regard the twist as a gift for relatives and friends, and it is also indispensable in festivals. Often a plate of peanut and melon seeds candy and a plate of twist are placed on the kang table to entertain guests. Sometimes, the main food is twist, and soup is also a dinner. It can be seen that twist still plays an important role in people's lives.

Guo kui

Guo kui is a traditional food in Yuanping city, formerly known as "pot feed", which was accidentally created by an apprentice in a pastry shop. One day, the shopkeeper and the master went out to do business. The apprentice added some pastry to the flour left over from making moon cakes, wrapped some sugar stuffing, pressed it into a cake like a sole and put it in the oven. When the master came back, he saw his apprentice eating a delicious cake from Huang Chengcheng. He took it and tasted it. It's crisp and sweet, and it tastes great. After that, they made cakes according to their disciples' instructions and sold them in the market, and their business was booming. The meaning of taking gifts is called "pot food" In the 26th year of Guangxu, Eight-Nation Alliance occupied Beijing, and Cixi fled in situ. Usually, there is a "pot feed" prepared by Xing County officials. Cixi ate with relish. When she heard that it was called "pot material", she praised it: "Yes, yes, it is the best in the kitchen!" Since then, "pot food" has been renamed "pot helmet"

Cooking cake

Speaking of Shanxi's famous Wenxi sesame seed cake, everyone is already very familiar with it. In Shanxi, it has the reputation of "the king of cakes". Cooking cakes became famous in the late Ming Dynasty. During the 300 years from Jiaqing period of Qing Dynasty to War of Resistance against Japanese Aggression, Wenxi sesame seed cake not only sold well in Tianjin, Beijing, xi, Jinan, Kaifeng, Taiyuan and other mainland cities, but also became quite famous in Shanghai, Guangzhou and Hainan. In some counties and big market towns in the south of Shanxi, the name of "Wenxi baked wheat cake" is hung in general food stores as a famous brand to attract customers. In the novel The Lonely, Mr. Lu Xun said, "I took two packs of boiled cakes produced by Wenxi to meet my friends", which shows that Wenxi boiled cakes are really famous. Sesame cake is a fried snack. In the south of Shanxi, people call "frying" "cooking" and fried dough sticks "cooking fried dough sticks". Wenxi boiled cakes look like a full moon. Because the epidermis is covered with white sesame seeds, the appearance is white. If you break it in half, you can pull out a nest of 3-6 cm gold wires from your skin. When eaten in the mouth, the crisp sand is soft, not sticky, sweet but not greasy. After eating, it has the aftertaste of pine and cypress. Wenxi boiled cake is also a popular food for all ages, which is very common in cake shops such as Shuangcheng.

Feng Meng pancake

The traditional famous food in Feng Meng Village, Qingxu County is famous for its fragrance, crispness, softness, sweetness and coolness. It is a good gift for visiting relatives and friends in Taiyuan and Qingxu area on holidays. Feng Meng cake was created in the 10th year of Guangxu in Qing Dynasty, with a history of 100 years. At that time, there was a rich man named Feng in Nanliwang Village who hired Zhao Jinshan from the village to cook. Feng's family is rich in money, and it is required to eat lightly every day and adjust every meal. Although chef Zhao is skilled, he can't stand this change, and his skills have reached the end of his tether. One day, I fried crispy noodles with flour, oil and sugar, and mixed flour and water to make dough. Unexpectedly, the dough was too thin to make cakes, so we had to pile them on hazelnuts one by one and spread them naturally into the shape of cakes. It tastes soft and sweet when cooked. When it was put on the table, the rich ate it, and it was very delicious. When he asked what it was called, Chef Zhao casually said, "Feng Meng fried dumpling" because he lives in Feng Meng. Later, Zhao Jinshan returned to Feng Meng and opened his own cake shop. "Feng Meng fried dumpling" was renamed as Feng Meng cake. Today, Feng Meng cakes are still common in supermarkets or bakeries, and they are made more finely.