Talk about it
interesting
There is a snack bar, some of which may not be brought, but I think I should mention them: shaved noodles, bean noodles, haggis, red oil tofu vermicelli, oatmeal noodles, cakes, siomai, dried tofu, jelly, noodles, vermicelli, vinegar , millet, vermicelli. Some of them may not be less delicious, but just plain interesting~~ Some of the things I didn’t mention may be because I didn’t think of them at the moment, or maybe I don’t think it’s necessary to mention them. If you have any hesitations, you can ask me in the reply.
Regarding taking away, I think it depends on the distance. If it’s close, like
Datong
Beijing is only a few hours away, so I think I can bring everything except for the shaved noodles and bean noodles. If it’s far away, there are far fewer choices.
Below I will comment on each of the previously mentioned items, as well as some suggestions for carrying them. In addition, I try to find pictures that are close to reality and current, rather than deliberately beautifying or outdated.
●Knife surface
Can’t take it away.
Many other cities have it. but
Datong
The unique shaved noodles, I really just think
Datong
It’s doing pretty well, although the local ones are getting worse and worse.
The picture above should be considered
The Current Situation of Classic Datong Sliced Noodles
. The green cilantro and green onion inside are usually added by the customers themselves; the meat and soup together are called Roushao (four tones); plus the noodles are actually cut with a knife. Together they form a classic version
Datong
Shaved noodles. Among them, the meat dumplings and noodles are the core elements.
#shaozi
I think it is a very important factor in determining taste.
Datong
The reason why the shaved noodles are getting worse and worse. Nowadays, many innovative flavors are quite delicious, but for the classic Shaozi, I think good restaurants may have disappeared.
When I was a child, the soup of pork shaozi was not covered with a thick layer of oil like in the picture, and the meat was lean minced rather than chunks of meat. The taste is really different now.
Moreover, today’s shaozi is generally salty. I think it may be because it doesn’t go bad easily and the store owners are too lazy to make fresh ones every day.
A few years ago, I tried to find a good store (one that looked good, tasted good), but after an experience where one store seemed like the right thing but almost made me vomit, I never looked for it again~~
#noodle
There is nothing to say about this. They are generally well made, chewy and not chewy when eaten. Except for a few machines, there are few things that humans can do badly. Some stores make them that are sticky, which is not good.
#otherside dishes
In line with the development of the market, there are now a lot more ingredients. In addition to the classic green onion, coriander, chili vinegar, you can also add braised eggs, dried tofu, fried tofu, meatballs… I even think these side dishes are more delicious now~~
●Bean noodles
same
Can’t take it with me
.
There’s nothing to say about the taste, I think it’s
Datong
The hidden delicacies are not known by many tourists, but they taste great. if come
Datong
If you can only choose one type of noodle, I would definitely recommend this one.
There are two types of bean noodles: pressed bean noodles and pressed bean noodles. The former is pressed by a machine, while the latter is made by hand. Personally, I prefer pressed bean noodles, which are stronger and better looking.
●Haggis
It can be taken with you, but it is not suitable for long distances as it easily deteriorates.
If you plan to add vermicelli, it is recommended to separate it from the haggis, and then mix it together for a while when you get home.
If possible, I suggest you don’t buy it from the store. The haggis in the store may be okay for tourists to eat. But as far as I’ve ever tasted, none of them were good enough.
When I was growing up, I always ate delicious haggis from someone who bought the raw materials themselves, then cleaned them themselves, and finally found someone to make them (this is usually the case for happy events). Compared with the taste in the store, the difference in Yunni is not exaggerated.
●Red oil big meat tofu vermicelli
It can be carried, but it is not suitable for long distances as it is easy to deteriorate.
I don’t know what it’s really called, I just know that this one is one of the best. But it’s hard to come across. I only ate it when I went to sit down in rural areas several times.
When I was a kid, I thought it was too oily and I wouldn’t eat it. Later, when I grew up, I became less picky about food, and after taking a bite, I discovered… It simply opened the door to a new world, and now I am drooling just thinking about it.
I couldn’t find the picture, so I’ll just describe it briefly.
The meat is half fat and lean, about as thick as a finger but shorter; the tofu is cut into large pieces; the vermicelli is preferably sweet potato starch made by yourself. Put them together and stew them together, and add special red oil in the middle (not the red oil used in Sichuan hot pot). As someone who doesn’t like meat or greasy food, I can force myself to eat tofu and vermicelli. You can imagine how good it tastes.
●Youn noodles
You can bring them, the first two can be farther apart, refer to the steamed buns. The last picture should not be too far away, otherwise the sandwiched dishes will be spoiled.
From top to bottom, they are You Mian Wo Wo, You Mian Yu Yu, You Mian dong dong (four sounds and one sound).
Among them, I really like eating wowo, fish more, and dongdong in general.
These three common ways to eat are dipping vegetables in soup, and I personally recommend broth. Some people also cook and eat the first two
●cake
You can take it, it’s relatively far away, refer to the steamed buns. However, in Picture 1, the skin is no longer crispy after a long time, and it is not as delicious as freshly fried.
There are two types of fried cakes and vegetarian cakes (yellow cakes), which foreigners may not be used to. Even when I eat vegetarian cakes myself, it’s just because it’s on the table and it’s inappropriate not to take a bite.
Fried cakes usually have three types of fillings: vegetable filling, bean paste, and water and oil filling. They are covered with a layer of vegetarian cake and then deep-fried. It’s a bit like glutinous rice balls, but the taste is different. This is relatively easier to accept. I personally only like well-made bean paste and water oil, and it’s because the fillings are delicious…
Vegetarian cakes are mainly made from yellow rice noodles. When eating it, it is usually dipped in vegetable soup, and some people dip it in sugar.
A valuable experience when eating this food is - chew it for about two times, and swallow it quickly while the taste of the dipping sauce is still there, otherwise you will feel that the more you chew, the less flavorful it will be, and the more you chew, the more it will be in your mouth, and then you may really I have to swallow it with tears.
The reason why I recommend this is that on the one hand it is indeed unique, and on the other hand I think it is quite fun.
There is a saying that “thirty miles of buckwheat noodles, forty miles of buckwheat cake (vegetarian cake), ten miles of buckwheat noodles will break your waist”, which means that if you eat enough noodles, you can walk thirty miles, but vegetarian cakes can make you walk thirty miles. Fight against forty miles of land, as for buckwheat noodles, fight against ten miles of road Duxuan.
There is a brief description of pastry making at the back.
●Shaomai
It’s easy to bring, just like dumplings, as long as it doesn’t spoil for too long.
In fact, siomai should be available in many places. I mainly want to mention Fenglin Pavilion. On the one hand, the siomai in Fenglin Pavilion is
Datong
It is relatively famous. On the one hand, the Fenglin Pavilion store is now decorated in a very unique way. The first time I went there, I almost walked out again - I was worried that I didn’t have enough money to see the decoration. But later I found out that it was actually not bad.
●Dried tofu
You can bring it, usually the store will vacuum it. Otherwise, don’t cover it, it will stink.
This seems to be relatively rare elsewhere, and it tastes quite delicious when eaten raw. You can also cook~
A series of soy products such as smoked dried beans are also derived.
●jelly
It’s easy to bring. Separate the powder and soup ingredients. Just be careful not to squeeze and the temperature is not too high.
Many people recommend Hun Yuan jelly. The authentic Hun Yuan jelly is really good, but if you don’t have a schedule, it doesn’t seem worthwhile to make a special trip to Hun Yuan County.
I think the verb used to describe the authentic round jelly is very appropriate - drink, drink jelly.
In addition to round jelly, I think it would also be good to make jelly more popular. Compared with the round jelly noodles, it will be more formed (of course, the mung bean noodles in Beijing are still much softer than the Cheng jelly noodles in Sichuan).
The previous pictures were taken at two stores. In my mind, the store in the first picture was closer to “drinking”. But I didn’t expect that it would be similar to the second one now, but the materials were different. The second one is closer to the one bought online. As far as the jelly itself is concerned, certain compromises have been made in terms of taste for reasons such as shelf life and convenience in transportation.
After thinking about it, I realized that the drinkable round jelly is actually quite similar to Sichuan ice noodle, but the soup is different.
For many children who are out of town, jelly and the dough mentioned below are essential items when they return home. Although both of them have changed~
●Dough
It is relatively easy to carry, but it is afraid of being squeezed. It should not be kept for too long as it will easily deteriorate.
I think delicious dough is better than jelly. But dough is also on the decline.
Now I don’t know where it came from. Bad money drives out good money. The dough is generally white in color and thin, and the fragrance itself is very weak.
It’s so delicious
Datong
The dough is golden in color (much yellower than the one in my picture) and relatively thick. Even if no ingredients are added, it has a strong flavor in your mouth when you chew it.
There is an old shop here in my house, and a few years ago it still insisted on making it by hand. Later, I don’t know whether it was transferred or expanded or improved. But this shop is still quite famous in the surrounding area. Outsiders think it is quite delicious and the business is booming, but I almost never go there anymore.
Classic pasta may be as extinct as knife noodles.
●Pink skin
If you bring it, refer to jelly.
Nowadays, there are very few of them… The shape of the dough, the transparency of the jelly, and its relatively strong texture may be because it is in an awkward position between the two, so few places sell it.
●Vinegar
It’s easy to carry and won’t go bad, just don’t spill it.
It is necessary to find a store to try and buy this. If you don’t consider giving it away, don’t buy the small bottle of hardcover. Just buy the big bottle.
I’m not jealous myself, and I don’t have high standards, but I have been to many places (including Taiyuan, also in Shanxi), and if it’s just provided by restaurants for free, it’s still…
Datong
The fragrance.
When I was in school, I brought two buckets to the dormitory. Each bucket weighed 5 pounds. I didn’t eat a bite. The other three people in the dormitory (two from Beijing and one from Northeast China) all ate them in less than one semester.
●Xiaomi
Easy to carry, not easy to break.
Millet in Guangling County
, because I’m not very good at cooking. I used to think it was all millet and there was no difference. It wasn’t until my mother cooked two kinds of millet porridge that I could compare them. Well~
Guangling
It is fragrant.
●Vermicelli
If you wear it, don’t crush it, don’t cover it, you can soak it in water when it’s dry, but it will stink if you cover it.
Datong
The water quality is relatively hard, so it can be made. It is good to take home to make soup, cold dishes and so on. There are various specifications, round, flat, thick, thin, wide, narrow…
The size in the picture is a bit like rice noodles, but the taste is slightly different, more elastic.
★Appendix 1: How to make cakes
I went to my grandma’s house today and happened to be eating cakes, so I watched the making process. If you take the technology back with you, you can do it yourself~ haha.
- First add water to the cake dough and knead it into small doughs. (Basically the same step as adding water to the noodle soup)
- Steam until cooked, then take out. After taking it out, it will probably look like the picture below.
- Knead the noodles while they are hot. The technical term is “chuai cake” because it is very hot and needs to be dipped in cold water. It probably looks like the short video below.
If it is a vegetarian cake, this step is done. If the stuffed cake is deep-fried, continue with the next steps.
- In fact, it is almost the same as making dumplings and steamed buns. Divide the dough into small portions, roll it into a dough, add the corresponding filling, and wrap it up. Fry in the pan. It’s probably like the picture below
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