Fishbone is a very famous traditional pasta in Shanxi, with unique production technology and delicious taste. The key to cooking fish is the preparation of dough and the skill of rolling noodles. First, mix flour and water, stir a little dry paste, hold the bowl in one hand and tilt it into the pot.

With the other hand, use a sharpened bamboo chopstick to poke the noodles flowing to the edge of the bowl into the boiling water pot, making them look like small fish with long fingers, 0.5 cm thick and two sharp ends in the middle. Cook until the noodle fish floats to the surface and take them out. In this way, a delicious fishing is completed.

In addition, the moisture of dough should be properly controlled, not too dry or too wet, so as to ensure the taste of fish. Pay attention to the heat when cooking fish, neither too long nor too short, so as not to affect the taste.

Shanxi special noodle

1, scissors face: the face cut with scissors after kneading. Because it looks a bit like a small fish, it is also called cutting caviar in Shanxi. Scissors noodles can be cooked or fried.

2. Daoxiao Noodles: A traditional snack in Shanxi. The knives used to make Daoxiao Noodles are specially made and have strict requirements on length, shape and weight. A good knife can make a bowl of good noodles, and it tastes refreshing enough. Knife painting has always been called a must in Shanxi, and it has also been selected into the second batch of provincial intangible cultural heritage list in Shanxi Province.

3. Oil noodles: It is a traditional pasta in the alpine region of Shanxi, and it is one of the top ten pasta in Shanxi. In the past, oat noodle was just a peasant snack, but now it is the most popular staple food of miscellaneous grains in major hotels. A cage of oat noodles, a bowl of mutton and a bowl of mushroom soup are simply delicious.