山西饮食英文介绍

1、Chaobingsi(炒饼丝) Menmian (焖面,Youmian 莜面,Chaobulanzi 炒不烂子,一根面 拉面 ramen longevity noodles hand-pulled noodles,To making good noodle is a skill that grows with practice,剔尖儿,揪片儿,头 脑,糊 糊,Special in Taiyuan,Shanxi province is not only the worlds earliest and largest agricultural area of origin, but also th

2、e birthplace of pasta culture. Counting from time to verify that there are about 280 kinds of pasta catagories in 2,000 years of history,Shanxis travel industry representatives said that integrate traditional food in shanxi had attracted many tourists from everywhere in the world,Sliced noodles part

3、icular stress the speed and shape.Chef stands before the pot to cut noodles, one hand holding the noodles, the other hand holding the knife to cut from the top down. Good cook can cut about two hundred times per minute. The length of each side leaves are exactly six inches,On the left is the staple

4、food of our normal-ordinary steamed bread On the right is very good-looking ,named colorful steamed bread(五彩馒头,ZaMian steamed bread is a very nutritious food,which is made of corn,Baked Flour Sculpture,Colored Flour Sculpture,Hundreds of years ago,while making food,people had tried to make it beautiful, as well as delicious. They made the steamed bread or other kinds of cake into different shapes. And these cakes and breads are the so-called flour sculpture today. There are mainly three types of flour sculptures in Shanxi, namely Baked Flour