Lyuliang Snack Full Collection_Lyuliang Special Snacks Food Introduction
Luliang City is located in the western central part of Shanxi Province, named after the Luliang Mountains run longitudinally from north to south across its territory.
Specialties Snacks Include: Xi Yi Burnt Cake Baizi Mountain Mutton,BeanBraised Noodles Xing County Moutang, Crystal Tofu Ladogulding Cilantro OilFlower Bun Shanxi Arm Jiao Cold Potage
Rice Bowl Millet
Introduction
Millet money rice is very popular and widespread in Luliang, almost a staple meal for households every day. However, this food is rarely seen nationwide, only found in the western region of Shanxi's Luliang and northern Shaanxi, so people are not well aware of it. Boil white beans until half cooked, then place them on smooth granite or iron plates, pound them into small round pieces like copper coins, hence the name "Money Money".When making small Rice, add them to the pot along with rice. Or when making Noodle Soup, add them for extra flavor.Millet money rice uses millet and Yellow beans
as ingredients.First, soak yellow beans in a large pot until they are six-tenths cooked. They will swell and soften. Remove from heat and drain off excess water, then add a little vegetable oil and mix well (to prevent sticking). Place on smooth stone or metal surface and pound with special "Money Money Hammer". Generally place five beans at a time and hammer them until they are about the thickness of a copper coin. Because these pounded beans have the same size and thickness as coins, hence called "Money Money". In rural areas, women often pound "Money Money" daily. Freshly pounded "Money Money" is wet and cannot be stored. They must dry (cannot be exposed to direct sunlight or they will taste bad). Typically dried on a wicker basket and then stored in a cloth bag for later use.
Historical CultureLegend has it that during the period of Former Han, Shi Le, with Marshal Ji Sang leading horses, rebelled against the Jin dynasty. After Ji Sang's defeat, Shi Le surrendered to Han Emperor Liu Yuan Hai due to heavy casualties.
Emperor Liu often heard about Shi Le's military prowess and summoned him, hosting a grand banquet where he appointed Shi Le as General of the East.
After his appointment, Shi Le led troops through Shanxi and Hebei. In 319 AD, he proclaimed himself king and established Later Zhao. In 327 AD, Shi Le defeated Liu Yao's forces, forcing them to flee. Pursuing relentlessly, he reached Luliang City's northwest (now Lin County), setting up camp in Purple Mountain. At this time, Lin County was suffering from drought and continuous warfare, leaving the people starving. By 328 AD, the entire region faced severe famine. Some soldiers stole or looted food from the civilians to feed themselves. Shi Le reformed military discipline, ordering troops to collect "Yuan Qian" (unripe seeds of the locust tree) as a temporary food source. Cleaned and mixed with millet, they made "Money Money Rice" for sustenance. Shi Le also distributed this rice to local people in need, helping them survive the famine. The locals erected a temple on Purple Mountain named Shili Temple in his honor. Every memorial day, "Money Money Rice" was offered as a sacrifice. During non-Yuan Qian seasons, people substituted yellow beans for Yuan Qian. This dish became popular and continued to be made today. PreparationMillet money rice is easy to prepare. When cooking, add the appropriate amount of "Money Money" with millet when water boils.
Generally, a handful of "Money Money" per pot of millet porridge will suffice.
Use high heat until boiling, then switch to low heat until the mixture becomes thick.When making millet porridge, you can add Pumpkin, string beans, and a little salt for additional flavor. In winter, adding old pumpkin to "Money Money Rice" results in a golden yellow, sweet and savory dish.There are many ways to enjoy this dish; it can be made with sweet potato, cooked into porridge or combined with millet andpotato, and then noodles to make "Hezi Rice," among others.Hole Noodles Introduction A traditional food from the Luliang Mountains region, especially popular in Lin County, Shanxi Province. Shanxi is located on the Loess Plateau. The unique geography yields large, sandy-yellow potatoes with a delicate texture and rich flavor.Local people use these simple yet versatile ingredients to create various potato dishes. Preparation
Hole noodles are simple but require complex preparation. This dish's quality depends on the cook's skill.
Select high-quality potatoes, wash, peel, and cut into thin slices using a grater, then grind into paste with a rolling pin.
Cook in a pot, but place a cloth underneath to prevent sticking; only steam until two-thirds cooked.
Once steamed, use a cloth to form a ball of about the size of an egg from the potato paste. Squeeze out excess moisture by folding and pressing the cloth. The more liquid squeezed out, the better the "Hole Noodles" will taste.Bean skin It is thin yet substantial, with a sandy mouthfeel and a fragrant taste. Yet the hardworking and honest people from the old districts utilize this simple and ordinary ingredient—potatoes—to create a diverse potato banquet with various types of dishes.Ingredients,
The preparation of Helezi (a type of potato dumpling) is straightforward yet complex, making its taste depend on the skill of the cook.
Selecting top-quality potatoes, washing and peeling them, then grating them into small pieces before mashing them to a paste, and finally steaming them for just two minutes are essential steps. It's crucial to place a cloth at the bottom of the pot during steaming to prevent the dumplings from sticking. Overcooking is to be avoided as it will lose its elasticity.After steaming, remove the mixture with a cloth and scoop about an egg-sized portion using a spoon. Fold the cloth over this portion, squeezing out all the moisture to make the dough compact and form it into a ball. The more moisture squeezed out, the better the taste of "Helezi"., Old man's brows furrowed with worry, as if troubled by something.While making (firecracker cakes), he loudly called out to passersby,"Come and buy my firecakes! Eat them, and the fire won't burn!"The unique call of this old man drew a crowd. A young man asked him,"How much is each one?""A hundred taels of gold, a thousand taels of silver," answered the old man. Shape the mashed potatoes into balls. See the steamer tray filled with white and round "Helengzi", steam them for 20 minutes over high heat, and they become fully cooked.
Linxian Large Hot Pot
Introduction
Linxian large hot pot is a well-known Han Chinese snack in Linxian County and the Luliang region of Shanxi Province. As Linxian borders Shaanbei and is close to Yulin, it shares similarities with Yulin's hot pot; however, due to geographical and cultural differences, Linxian’s hot pot has distinct flavors and preparation methods. Although this dish originates from Inner Mongolia, as it took root in Linxian, many local unique flavors were added. It comes in two types: meat and vegetable, mainly consisting of tapioca noodles"Such a small firecake, so expensive! That's strange!"lean meat, potatoes, vegetables, etc., which are delicious and leave a lasting taste.
Culinary History
The history of hot pot can be traced back to the Ming and Qing Dynasties. It was particularly favored by itinerant workers, laborers, and small vendors."Large hot pot" essentially consists of potato chunks, tofu chunks, meat dumplings, round tapioca noodles, along with a little green vegetables, served in a soup with plenty of broth, perfect for filling up and satisfying hunger. Today, the large hot pot has evolved into a famous local dish under the hands of skilled chefs. It uses locally sourced meats such as pork, chicken,
mutton,meat,chicken, and tofu with over ten types of ingredients, along with fresh vegetables to create unique and flavorful dishes. The colors are inviting, the flavors harmonious, the pork savory, the potatoes tender, and the noodles smooth. It's a wonderful accompaniment for meals. Renowned throughout Shanxi Province. Nowadays, it is also popular in Lishi and Taiyuan cities.
Preparation
Large hot pot can be made with meat or vegetables; the vegetable version uses big white cabbage , pumpkin,yellow crookneck squash, long beans, potatoes, carrots, tofu, and other ingredients.For the meat version, add pork or mutton. First, heat a pot and add some oil, then add salt, garlic, ginger, cilantro (meat version), and cumin seeds(mutton version). Stir-fry these seasonings before adding water to cook until done.Haoji Burnt Cake Introduction Haoji is a special type of pastry snack unique to the city of Haoji in Shanxi Province. There are varieties such as salty, sweet, and vegetable-filled versions. Different preparation methods result in varied tastes, but they share characteristics of being soft, fragrant, and delicious with a crispy texture suitable for eating hot.
Cultural History
The origin of Haoji is linked to the "Burning of Zhongyang Tower".
In the center of ancient Haoji City stands Yongan Market, which includes the grand Zhongyang Tower. The tower was reportedly built during the Han and Wei dynasties and became a significant landmark after the establishment of administrative regions.People who visited would often praise its height and beauty. Over generations, it gained popularity among locals. One day, there appeared an elderly man selling Haoji in front of Zhongyang Tower. He made them with concern on his face.
"Come and buy Haoji, eating it will make the fire stop burning," he shouted loudly to attract attention.
Passersby were curious and surrounded him. A young man asked how much each cost. The old man replied, "A hundred taels of gold or a thousand taels of silver."
"Such small Haoji at such high prices! Strange!" people muttered among themselves. The old man became agitated and said, "If you think it's too small, wait for the real fire to burn!"Soon after, Zhongyang Tower caught fire. It was completely destroyed within an hour. People connected this event with the appearance of the Haoji seller, believing it was divine intervention. Thus, people in the city started eating Haoji to avoid fires burning their houses or homes. This tradition has continued, especially during New Year's Eve when " Haoji" (Turning Over Haoji) is eaten for good fortune. PreparationSalty Haoji contains salt and fennel. It’s pan-fried until crispy on an iron plate.
To enjoy it, sprinkle with green onion, garlic, vinegar, soy sauce , salt, MSG for enhanced flavor.
Sweet Haoji is made by mixing old yeast and alkali in water to form a paste. Add sugar and sesame oil before kneading the dough. Roll it into strips, cut them into pieces, flatten, and stretch on an oiled board. Then wrap and press flat again before cutting into small pieces. Apply sweet sauce evenly and roll up. Shape into cakes and bake until golden brown. The onlookers were puzzled and perplexed by this. The old man replied angrily,"If you find my firecakes too small, wait for the real fire!"He then packed up his stall and left. Midday saw a sudden fire at Zhongyang Tower, turning it into ruins in no time. Afterwards, people linked this fire with the old man's appearance. They believed he was a messenger from the gods."People of the city now eat firecakes; not doing so will cause fires to burn down houses," the custom spread among locals and rural residents alike. Since then, firecakes have become an integral part of local cuisine. In Fenyao region, they are consumed during New Year's Eve for good luck, known as "firecake for turning over a new leaf". PreparationSalty firecakes contain salt and fennel seeds inside, then grilled or pan-fried. When served with scallions, garlic, vinegar, soy sauce, salt, and MSG, they are particularly delicious.
Sweet firecakes involve mixing old yeast, alkali powder, and cold water into a paste. Knead the dough on an oiled surface after adding flour, repeatedly wetting your hands until it becomes smooth. Cover it with a damp cloth for 30 minutes. Meanwhile, mix brown sugar, sesame paste, and osmanthus flowers to make a syrup. Roll out the dough into long strips, cut them into pieces, flatten them, then use one hand to lift the left end while flipping the right end over the board with precision. The piece lands on the board as a long strip of dough. Apply the syrup evenly, stretch it with your left hand, and roll it up tightly with your right before cutting it into portions and shaping them.
"Oat flour" is made from processed oatmeal that retains its nutritional value better than other flours. Grown on steep hills in Laxian County, these oats provide unique flavors due to their harsh growing conditions, making them a truly natural green food.
Processing of oat flour requires careful steps: washing and drying the raw material before roasting it at the right temperature; mixing with hot water to make dough that must be steamed thoroughly for three stages to ensure perfect cooking.Over centuries, northern residents have developed numerous ways to enjoy oat-based dishes. For instance,"cat's ear dumplings" are formed by shaping a paste on a board and slicing it into "cat ears";"fishy" are long strips of dough that resemble fish;"mountain yam cakes" combine mashed yams with oat flour for a unique taste;"gogane" are small pieces made from boiled yams mixed with oatmeal and pan-fried.And "fried noodles" are quick-cooked oat-based noodles, either sweet or savory. Each dish has its own flavor and is often served as a guest-friendly treat. Historical culture "oat" has various names in different regions such as "oil oats," "kob oats," and "precious oats." Historical texts mention many names for these grains, showing their long history of cultivation in China. According to the records, oats have had at least 2500 years of history. Originating from high-altitude areas in northern China, they were gradually introduced as a main crop in harsh regions and spread across other countries like Russia, Chile, and the United States over time.
The preparation of sugar-burnt cakes involves mixing old yeast, alkali powder, and cold water in a basin to form a thin paste.Then add flour. Knead into a dough. After kneading the dough well with your hands dipped in cool water repeatedly until it becomes smooth and shiny, cover it with a damp cloth and let it rest for 30 minutes. Meanwhile, mix red sugar,sesame seeds bean paste,and osmanthus flowers together. Mix them to form a sugar sauce. Then place the dough on an oiled board, roll it into a long strip, cut it into pieces, and flatten each piece. Next, with your left hand (thumb up, fingers down), lift one end of the flattened piece and flick it across the board with a steady motion to create a long flat sheet. Spread the sugar sauce evenly on top, use your left hand to hold the left end of the sheet and stretch it outward slightly, then roll it up from right to left. Even out the roll by pressing gently, cut into portions, and shape them.Peach shape, press the opening upwards to form a round pancake. Follow this method to complete all the dough pieces. A cast-iron griddle is heated over low flame and coated with sesame oil. Place the uncooked bread dough on it and bake for about five minutes, then flip to cook the other side (each side should be baked for approximately ten minutes). Then place them in a roasting oven and bake until they turn a light brown color.
Rice cakes can be either meat or vegetarian versions. Meat rice cakes use ground pork or mutton mixed with radish, cabbage, chili powder, salt,ginger mash, monosodium glutamate (MSG), and green onions. Mix them thoroughly to form the filling. Vegetarian rice cakes are made using pure vegetable mixtures seasoned appropriately. Mix the flour with warm water, add baking soda, knead well, cover with a damp cloth, and let it rest for 30 minutes. Flour the work surface, place the risen dough on it, roll into a round cylinder, divide into small pieces, flatten each piece to form a round skin. Add filling, pinch to seal, remove the extra dough from the seam, and flatten again to make a round pancake. Place on the griddle and bake.
Stone dry cake
Introduction
Stone dry cakes are a specialty snack in Luliang with unique flavors. Making stone dry cakes is passed down through generations as an art mastered by rural women. During festivals, most households make some stone dry cakes. Today, there are vendors selling stone dry cakes in the city. Locals consider stone dry cakes as gifts for friends and family, also suitable as presents for birthdays or baby showers. Ingredients include white flour, sesame oil, alkali water, and yeast. The tools needed are stones. The selected stones should be uniform in size, not larger than a thumb. Stone dry cakes are nutritious and easy to digest; they are loved by all ages.
Preparation Method
Main ingredients include white flour, sesame oil, leavening agent, and baking soda. Usually, soy sauce water and salt are added for taste.
The process involves heating stones until hot and directly placing the dough on them to cook. Using stones with slow heat conduction and slow cooling helps control the temperature. Salty Stone Dry Cake: 1. Prepare leavening agent the day before;2. Oil and Alkali Solution: Pour sesame oil into a porcelain bowl, add an alkali solution in a ratio of 2 ounces of oil to 2 tableware units of alkali water, mix well, then pour in boiling water and stir.3. Let the oil-alkali mixture cool before adding it to the flour (add cold water if needed). Mix thoroughly until a dough resembling flour paste forms. Knead for 10 minutes until the dough is soft yet firm enough, similar to that of stone dry cake.
After kneading, let the dough rest for 10 minutes before use. First, clean and sort the stones, place them in a sand griddle or cast-iron griddle, apply oil on top to prevent sticking. Then, take a piece of dough, knead it until smooth.Roll out the dough into a thin crêpeshape. Preheat the stones and place them around the center of the griddle with only a thin layer at the middle. Place the round pancake on top and cover the edges with stones.
Each kilogram can yield about 15 pieces.
Although this cooking method is old, it ensures even heating, preventing burning while ensuring thorough cooking. The result is crispy and flavorful, making it very appetizing.Yang County Oil-Fried Cake
Introduction
Oil cakes are a specialty snack in Yang County. Notably, the fried bean filling cake and oil cake are well-known for their aroma, flavor, and texture. They are soft with a chewy texture and sweet but not greasy; very delicious.Steamed cake The quality of the flour is crucial in making oil cakes. Ensure it steams evenly without undercooked parts;Balance its consistency so that it's neither too soft nor too hard. Yang County oil cakes come in two types:lotus seed cake andpear slice cake. Cut the pear slice cake into slices and fry them to make pear slice cake. Oil cakes can be filled with sugar or red bean paste.
For weddings, birthdays, and other celebratory events, fried cakes are served as a symbol of joy and longevity.
Chopping
Introduction mianxiao is a common household foodin the Jin language region, a type of noodle found in central Shanxi homes.
The term 'mien' refers to its preparation method, and 'xian' means the shape after cooking.Mix soybean flour (or cornmeal, highland barley flour) with white flour as needed. Add water and knead until a thin dough forms. Place the boiling pot on the chopping table, place the prepared dough on the flat surface of the chopping tool, push down with your hand or chopsticks to form a noodle through the small holes in the chopping tool into the boiling pot. After cooking, use a strainer to remove the noodles and serve them with various sauces (such as yam and egg, tomato sauce, etc.) or stewed dishes.As one of Shanxi's traditional foods, mienxiao has unique taste and is easy to digest. It's an important representation of Shanxi cuisine."Blind girl looks up, young man rushes in, noisy children play around," this folk rhyme vividly describes the process of making mienxiao. Eating mienxiao with yellow millet rice is also a unique flavor. Preparation Method To make mienxiao, use a mienxiao bed. Mienxiao bed has an X-shaped wooden frame with a long slot in the middle. The slot holds the mienxiao presser.Mienxiao presser is made of iron or copper, concave with numerous and evenly spaced holes. The edges are raised to fit tightly into the bed. Mix soybean flour with water until it forms a soft paste. Use an iron spoon to scoop up this mixture onto the mienxiao bed (place the bed on the edge of the boiling pot), press down with your hand, and push the paste through the holes into the boiling pot. Once cooked, use a strainer to serve in a bowl with yam strips and various seasonings.
Stone CakeIntroductionStone cakes are a specialty snack from Jinnan area.Also known as stone cake or natural cake, they were called stone griddle cakes during the Tang Dynasty and natural cakes during the Ming and Qing Dynasties. This cooking method uses stones to control heat due to their slow heat conduction and slow cooling rate.
During preparation, hot stones are placed under the dough, which is then baked directly on them until cooked.
The texture of stone cakes is crispy and savory. Fenyang Stone Cake is one of China's oldest iron griddle foods. Also known as natural cake, it was called stone griddle cake in the Tang Dynasty.
Notable: Durable storage, easy to carry, crisp and fragrant texture.
History of Fenyang Stone Cake
Introduction
Rock cake is a distinctive snack popular in Jinnan. Also known as stone-aided flatbread, it was called stone-age pancake during the Tang Dynasty and natural pancake during the Ming and Qing Dynasties. The cooking method mainly utilizes the slow heat transfer and even distribution of heat from stones, allowing for precise temperature control. When making, first heat the stone, then place the prepared wheat or bean dough directly on it to cook. It has a crispy and slightly salty flavor.
Fenyang rock cake is China's oldest iron plate cooking food. Also known as stone-aided flatbread, it was called stone-age pancake during the Tang Dynasty. Notable: Long-lasting storage, easy to carry, with a crispy and salty-sweet taste.
The historical background of Fenyang rock cake.
Historical and Cultural Background
Stone bread, also known as sand cake, is named for the stones involved in its preparation. It has a distinct ancient stone-cooking tradition. The human use of fire along the Yellow River has a long history. The emergence of stone cooking methods may be related to the consumption of grains and wheat. Plant-based food cultivation began during the period of Shen Nong. Shen Nong, one of the ancestors of the Yellow River people, is said to be the legendary Emperor Yan, who taught people farming and grain consumption."According to White Tiger Through, ancient people ate meat from animals. Shen Nong introduced agriculture and taught people how to cultivate grains."However, due to their small size, grains were not suitable for direct roasting over fire; thus, early humans invented "stone-roasted grains" techniques."As recorded in Ancient Historical Examination: During the time of Shen Nong, people started eating grains by placing them on heated stones and roasting.""The Records of Rites also mention that grains were roasted on heated stones. "The method of "stone-roasted grains" is described in other ancient texts. This method has been used continuously over the years. PreparationThere are two types: wheat flour and pea flour, with the latter typically for personal use.
White flour bread can be filled or unfilled, with sweet fillings included only in the filled varieties.
The main ingredients include white flour, sesame oil, yeast (ratio of 1 kg flour to 0.2 kg sesame oil and 0.1 kg yeast), and baking soda; for pea flour bread, additional roasted sesame seeds, chili water, and salt can be added. For filled bread, red sugar is the filling. General stone bread preparation: The day before making it, prepare the yeast;Prepare oil-soda solution by mixing sesame oil with soda (ratio of 0.2 kg oil to two wine cups of soda water) and then adding boiling water.
Let the mixture cool before incorporating it into the flour; if not enough, use cold water instead. Mix until a dough is formed that resembles hard biscuits in texture. Let it rest for ten minutes before shaping. Clean stones thoroughly and place them in the sandpan, applying oil to prevent sticking. Knead dough into smooth balls, then stretch each ball into a thin circle.
Place heated stones around the edge of the pan with a thin layer left in the center; put the circular bread on top and cover with stones from the edges. One kilogram of flour makes approximately 15 pieces. Mian County's Hot SoupIntroduction"Cap soup" is made primarily from yam, vermicelli, mutton, etc., garnished with chicken egg skin, tofu skin, scallion segments, chili shreds, and over ten other seasonings. It is spicy, salty, sour, and fragrant, known as "flaky hat soup." It is a renowned traditional snack in Shanxi province.
Historical Background
"Cap soup" originated during the period of the Miao Dynasty, but specific records are lacking.
"In 1744, Xian County native official Sun Jiagan returned to visit his family. During this time, he was treated with hot soup and dumplings."At that time, the hot soup consisted of fine vermicelli seasoned with chili peppers, Sichuan pepper, pepper, scallions, coriander roots, salt, vinegar, etc."The dumplings were made from mutton filling."
"Sun Jiagan praised the food enthusiastically and requested that it be combined into a single dish."
Following his suggestion, people began to mix dumplings with hot soup for serving. Preparation"Cap soup" ingredients include fine vermicelli, small dumplings, green and red shreds, seaweed shreds, scallion shreds, fresh coriander, etc."Yam paste is homemade by crushing yams through a sieve. A small amount of alum is added, then sieved through a very fine hole into boiling water.""Green and red shreds are made from frying eggs in a pan.""Dumpling fillings can be either vegetarian or meat-based; vegetarian fillings include cabbage, vermicelli, tofu, etc., while meat fillings use mutton or pork. Mutton fillings often include radish, while pork fillings include cabbage and vermicelli.""To make soup, bring water to a boil, then add appropriate amounts of fine vermicelli and small dumplings based on the number of servings (about ten dumplings per bowl).""Once cooked, serve each in a small bowl with green and red shreds, seaweed shreds, scallion shreds, and fresh coriander. Add seasonings such as pepper, Sichuan pepper, ginger, salt, vinegar, and chili.""Serve with pulled noodles for an extra treat."Linfen's BuckwheatIntroductionBuckwheat is the flour made from buckwheat. After processing, it becomes food.
"Buckwheat has seven times more nutritional value than other flours and can be compared to refined wheat flour."
"Due to its cold and dry nature, buckwheat grows mainly on the top of mountains in Lan County, limiting production."
Processing "Buckwheat requires special processing: first wash, then roast, and finally mill it into flour. Roasting must be done with proper heat, not too raw or cooked.""For consumption, use boiling water to make the dough (known as 'boiling' buckwheat).""The food must be steamed thoroughly; if any part is undercooked, the dish will be unsatisfactory." Over centuries of practice in North Shanxi, various methods have been developed for buckwheat dishes."For example, on a flat surface, it can be shaped into 'cat's ear buns';""stretched into long 'fish-shaped' noodles;""mixed with cooked yam paste to make 'yam cakes';""combined with cooked yam and buckwheat to form 'grain piles';""made into 'knots' from raw yam paste mixed with buckwheat;""and mixed with cornmeal for a sweet or salty dish called 'buckwheat cake'."Each type has unique flavors and is often used as a guest treat. Historical Background
"Buckwheat has many names, such as oilseed, hulled barley, jade seed, etc., in various historical texts."
"Records indicate that buckwheat has been cultivated for at least 2500 years and originated from high-altitude cold regions before spreading to northern areas. It was introduced to Russia, Chile, and the United States since the Tang Dynasty."
Oat flour is made from processed oatmeal. After meticulous processing, it becomes a food product. The nutritional content of oat flour far exceeds that of other flours, nearly matching refined wheat flour. Due to the cold and dry climate, oats in Lankou are mostly grown on the highest points of hills and mountains. This makes planting and harvesting more challenging and reduces production as oats can only be sown once a year instead of twice. However, this also gives Lankou oat flour its unique flavor and makes it an absolutely natural green food.
Processing oat flour has special requirements: first wash and then fry before grinding into flour;when frying, control the heat to avoid overcooking or undercooking;when cooking with hot water, called 'boiling', make sure it's fully cooked; only when all three steps—washing, boiling, and steaming—are completed can it be considered fully prepared. Any deficiency in one of these steps will affect its taste.
The people in the Jin North West have developed many ways to eat oat flour over a long period of living experiences. For example, in Wuzhai, you can make "cat ear dumplings" by pushing it into shavings on a board;"fish noodles" can be made by rolling it out into a long strip;mash yam and mix with oat flour to make "yam cakes";mix cooked yams and oat flour to form small chunks, then stir-fry them to create "grain piles";you can also grind raw potatoes into a paste and mix it with oat flour to hang it in threads called "gogonzi";cornmeal porridge and "fish through sand" for boiled fish noodles;"oat"bread and wild vegetables into "vegetable corners";or simply stir-fry oat flour with sugar or salt to make "stir-fried noodles".Each dish has its unique flavor, making them a delightful and frequent part of meals. These dishes are often used as a treat for guests. Historical and cultural background
Rice in various regions is also known by many names such as "oil rice", "grass grain", "jade rice", and "Su Lu".
"Burnt" is mentioned in The Mu Tianzi Record, while "Jia Shi" is recorded in The Inner Canon of the Yellow Emperor.It is called "cut grass" in The Broad Gazetteer and "barley" in The Maritime World. The names are numerous, indicating that rice has been cultivated for a long time in China. According to the Shanxi Annals, it has at least 2500 years of history;It is believed to have originated in high-altitude cold regions of North China and gradually became an important crop in northern highland areas from the Tang Dynasty onwards. It was introduced to countries like Russia, Chile, and the United States from Inner Mongolia, Xinjiang, and Tibet. It may have originated in the high-cold regions of North China earliest, and later became one of the main cereal crops in northern high-cold areas. It was introduced to countries such as Russia, Chile, and the United States from the Tang Dynasty onwards, starting from Inner Mongolia, Xinjiang, Tibet, etc.
