Lamian Noodles, also known as "Shoumian", "Lamian Noodles" and "Lamian Noodles", is a kind of traditional pasta with unique local flavor in urban and rural areas of China, which later evolved into various flavors, such as Lamian Noodles in Shandong, Lamian Noodles in Shanxi, Lamian Noodles in Henan, Lanzhou beef noodles, Longxu Noodles in Linxian, and small ramen noodles.
Lamian Noodles can be steamed, boiled, fried, fried and fried, each with its own flavor. According to different tastes and preferences, it can also be made into different shapes and varieties, such as small braces, hollow Lamian Noodles, Lamian Noodles with stuffing, capillary, Hill, Dakuan, Longxu Noodles, flat Lamian Noodles, water Lamian Noodles and so on.
Daoxiao Noodles, Lamian Noodles, vermicelli, vermicelli. Zhao Shuli's Changes in Li Jiazhuang V: "I made them scrambled eggs and Lamian Noodles."
Xue Baozhan, a native of Shaanxi at the end of the Qing Dynasty, wrote in "A Brief Discussion on Vegetarianism" that a popular "real face" method in Shaanxi and Shanxi was the pacification of Yangquan, Chaoyi and Tongzhou in Shanxi.
Thin as leek and thin as vermicelli, it can be made into triangular prism or hollow shape, resistant to continuous cooking, soft and tough. This kind of surface is now Lamian Noodles in Shanxi. Lamian Noodles can be steamed, boiled, fried, fried and fried, each with its own flavor.
Lamian Noodles is a famous product in Shanxi Province, and it is one of the four major pasta dishes in Shanxi. Especially in Jinzhong and Yangquan, Lamian Noodles in Yangqu County of Taiyuan is the most famous. This kind of noodles should be served with brine or various toppings, and the iron pot or noodle soup is also quite tasty.
Lamian Noodles is very technical, so we must master the correct essentials to make a good Lamian Noodles, that is, the dough should be prevented from dehydration, shaken evenly, rolled evenly, and the pot should be spread out to prevent squatting.