【Ingredients】 500g refined flour 【Other ingredients】 250g pork, 125g green onions, 200g fermented dough, 50g soy sauce, 50g sesame oil, 100g cooking oil, 700g Chinese cabbage, appropriate amounts of refined salt, baking soda, seasoning powder, minced ginger, and water 【Method】① Mix the flour with the fermented dough...
【Ingredients】 One jin (approx. 500g) of wheat flour (makes six pieces) 【Seasonings】 One liang (approx. 50g) of cooking oil, a pinch of salt 【Method】 Mix the flour with lukewarm water to form dough, roll it out, spread half of the oil and a pinch of salt on top, roll it up, tear into small pieces, roll them out again, spread oil on top, and cook on a flat griddle until both sides are golden brown and cooked through. …
Pingyao Pancake is a specialty of Pingyao County, Jinzhong, Shanxi Province. [Ingredients] A mixture of millet flour, sorghum flour, corn flour with either wheat flour or mung bean flour. [Mixing the dough] Mix with warm water to form a thin batter. [Method] Pour the batter onto a flat iron griddle and cook over low heat until done. The finished product is a round, thin pancake that can be rolled up with bean sprouts, potatoes, …
【Ingredients】 One jin of wheat flour 【Seasonings】 1.5 liang of sesame oil 【Method】 Mix the flour with cold water (make it firm), then cut it with cold water, knead until smooth, tear into small pieces and flatten them. Spread with oil. When the pot boils, pinch the dough with your fingers, pull it upward and roll it up (shaping it like a souslik’s ear), then throw it into the pot to boil for a while...
【Ingredients】 2500g refined flour, 1500g water, 25g alkaline flour, a pinch of salt 【Method】 ①Place the flour and salt in a mixing bowl. While pouring water (temperature should be warm in winter, cool in summer, and mild in spring and autumn), mix and knead the dough by hand until it forms a shaggy texture. Continue kneading until all the flour and water are fully incorporated, then form a smooth dough ball. Dip your hands in...
【Ingredients】 500g refined flour, 250g water 【Method】 Pour the refined flour into a basin. While adding water with one hand, mix the dough with the other (water temperature: cool in summer, warm in spring, autumn, and winter). Knead into a shaggy texture and form into a dough ball. Knead until smooth and elastic, let rest briefly, then roll out on a board to about 2cm thick. Cut into strips roughly 1 inch wide…
【Ingredients】 Sorghum flour, wheat flour, or a mix of both, potatoes, carrots, and other vegetables 【Method】 ① Grate the potatoes or carrots using a grater, place them in a bowl, mix in the flour, add a little water, and stir to form granules. Steam them in a steamer. ② After steaming, stir-fry them in hot lard or rapeseed oil, then add oil...
【Ingredients】 Fine white flour, green beans or hard root vegetables that do not absorb much water 【Making the Dough】 Mix the flour with room temperature water to form a dough suitable for rolling out 【Method】 Roll the dough into thin sheets and cut into short or diagonal noodles. Set aside. Wash the green beans, strip them, break or slice them, then stir-fry in an iron pot...
Liugeidou—Exquisite Coarse Grain Noodles from Pingyao on the Tip of Your Tongue The people of Pingyao are skilled at making coarse grain noodle dishes, characterized by transforming humble grains into refined and delicate cuisine. Liugeidou is one such variety among many coarse grain noodles. Its main ingredient is sorghum flour. Sorghum flour is also known as “shushu,” “shushu,” or “lujì.” It belongs to the Poaceae family and is an annual herbaceous plant. The stalks are erect...
[Ingredients] Plain white wheat flour, or a mixture of white flour with mung bean flour or sorghum flour [Kneading the dough] The dough-kneading process is the same as for Cagedoudou, but more water is added, making the dough softer. After kneading, let it rest for a while to even out. [Preparation] Once the dough has rested evenly, tear it into chunks about the size of a fist and place them on the Mingei bed (a locally made, specialized…)
【Ingredients】 1000g premium flour, 500g water 【Method】 Put the flour in a basin and mix with water (water temperature: warm in winter, cool in spring, summer, and autumn), form a fluff, knead until smooth and even, let rest briefly, then roll out into strips 1/10 inch thick and 7–8 inches wide. Sprinkle with flour (preferably premium flour) and fold into six layers, then…
Stir-fried Black Fungus with Chinese Yam is a well-known healthy dish in Shanxi. The black fungus contains gelatin that can absorb and gather dust and impurities left in the human digestive system, then expel them from the body, thus serving a cleansing function. Chinese yam, on the other hand, is an excellent ingredient for strengthening the spleen. Both are particularly nourishing. Among them, Pingyao Chinese yam is the most famous—it is a...
【Ingredients】 50g each of bamboo shoots, shiitake mushrooms, soaked dried bean curd sticks, fried bean curd, pressed tofu, fried gluten, cucumber, fresh mushrooms, 2 eggs, 50g broad bean paste 【Seasonings】 100g Sichuan peppercorn oil, chopped scallions, minced ginger, sliced garlic, a pinch each of salt, MSG, cornstarch slurry, and sesame oil 【Method】 …
【Ingredients】 1000g flour, 600g water 【Method】 Pour the flour into a mixing bowl. First, mix 500g of water into the flour (water temperature should be “warm in winter, cool in summer, and mild in spring and autumn”). Then gradually add the remaining water while kneading the dough with both hands until the bowl, hands, and dough are all smooth. Cover with a clean cloth and let the dough rest for half an hour. …
[Ingredients] White flour or a mix of white flour and sorghum flour [Kneading the Dough] Use room-temperature water; you may add a small pinch of salt. Stir until the salt dissolves, then gradually add water while mixing until most of the flour becomes crumbly. Knead and press into a dough ball, let it rest until evenly relaxed. The resulting dough should be free of dry bits, smooth, and relatively firm. Press the dough by hand into a thick cake shape, then use a rolling pin to...
【Ingredients】 White flour or white flour mixed with mung bean flour 【Kneading the dough】 The water used for kneading is the same as that for “Ming Gedou.” The dough should be softer than that for Ming Gedou, to the point where it is difficult to shape or pile up. 【Preparation】 Divide the well-rested dough into pieces about the size of a teacup, knead them slightly into thick strips, and stuff them into the slot of a hele bed (a specialized tool for making hele, consisting of a flat wooden frame fixed at both ends with a base or wooden legs, with the middle hollowed out to hold an iron cylindrical container. A solid iron plate at the bottom has small holes drilled into it). After placing the dough in the slot, secure one end of the pressing handle to the wooden frame, with a wooden or round iron pressing rod (about 10 cm in diameter, just matching the inner diameter) installed in the middle of the handle. Press firmly so that the dough is squeezed out through the holes in the form of round noodles into a pot of boiling water. Cook until done and then remove. The accompanying ingredients are similar to those used with Ming Gedou.
【Ingredients】 1000g of fine flour, about 500g of water 【Method】 Place the flour in a basin, add water and knead until smooth. Let it rest slightly, then knead again until uniform and glossy. Shape it into a cylinder that is thicker at the back and thinner at the front. Hold the dough with your left hand and use a knife-cutter in your right hand, starting the first cut from the inner end of the dough... The second cut follows from the upper edge of the previous cut...
Sheep offal stew is a local snack from Shanxi Province. Legend has it that the people of Shanxi began eating this dish during the Yuan Dynasty, and the name "杂割" (zāgē) was bestowed by Kublai Khan’s mother. When Kublai Khan, the founding emperor of the Yuan Dynasty, marched from Shanxi into Central China, he passed through Quwo County. His mother, Empress Dowager Zhao Sheng, fell ill, but was cured by Xu Guozhen, a renowned local doctor from Quwo, who then became a trusted imperial physician to the empress dowager. Xu’s mother, Lady Han...
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