Datong haochide iron pot braised noodles

Datong haochide iron pot braised noodles

Datong iron pot braised noodles is one of the traditional delicacies in Shanxi, and it has become a local representative dish because of its unique taste and enduring. Made of high-altitude high-quality wheat by hand, with delicate taste. Add pepper, pepper, bean paste and other seasonings, heat until the bottom of the pot is brown, mix in olive oil and lard, stir-fry the noodles with appropriate heat, then put them in an iron pot until the noodles boil, take them out, serve with side dishes such as bean curd skin, dried fish and cucumber, and sprinkle with some sesame oil, which is fragrant and soft.

The production process of iron pot braised noodles is complex, one step is indispensable, it needs to be step by step, and the technical content is extremely high. The most important thing is the stew process, how to cook the noodles until they are soft and glutinous, and select a number of stores. At the same time, the process of braised noodles also means that the taste of noodle soup is getting richer and richer. The use of iron pots is particularly important. Choosing the traditional cast iron wok can not only make the consistency of noodles suitable, but also ensure the quality of noodles, which is conducive to the full release of nutrients in ingredients and make noodles more delicious.

Datong iron pot braised noodles have a profound cultural heritage among the local people, which not only represents the local food culture, but also plays an important role in people's daily life. Its production skills, ingredients selection and seasoning collocation all show the distinctive characteristics of local ingredients, and also make this food a classic food that many people have repeatedly tasted, inheriting the local food culture and history.