admire the Shanxi people''s creation of pasta. Various unhealthy grains are rubbed or kneaded, rolled or twisted in the hands of the Shanxi people, and they all become word-of-mouth and well-known Chinese cuisine. Shanxi pasta also has a major feature, which is the staple food, which means that there are actually staple food in the dishes you eat. The advantage of this is that the nutrition of the meal will be very balanced, and it will not be found that after the wine and foot dishes have been eaten, the main food can no longer be eaten. This is also the most reasonable dietary method I have advertised in the past ten years, that is, "dishes into the main meat, staple food into the dishes. ".

　　Shanxi noodles, ya The use of noodles can be described as incisive and vivid, whether it is fish, fish, noodles and cakes, or noodles and noodles are all delicious. Among them, noodles and noodles in small cages are my favorite, especially the ones that are poured on it. Vegetable stew is even more icing on the cake!

　　Yam yam eggs are actually potatoes. Northwesters like to call it this way, and may feel more intimate. Potatoes are the most common of potato foods, but they are also rich in minerals, dietary fiber and vitamins. The carbohydrate content of potatoes accounts for about 17%. If it is used as a replacement for staple food, it can reduce postprandial blood sugar, which is conducive to sugar control and weight loss. No matter whether soup stew is meat or vegetarian, potatoes seem to be inseparable for making noodles and noodles. Shanxi people''s feelings for potatoes can be as good as those of Northeasterns who also like potatoes.

　　Now noodles need to be made "three cooked", that is, the oatmeal must be cooked before harvesting, threshing and milling, and the ground noodles need to be cooked in boiling water to process food. The cooked noodles and dough are made into various staple foods and then steamed. Such "three ripe" will bring the fragrance of the noodles to full play, making people want to stop eating.