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奏晋地域相连,民风食俗大体相同,饮食以小麦面粉为主,兼及其它杂粮。但在面条的花色品种、制作技艺上,老陕无疑是小弟弟。 对于山西面食,我是既熟悉又不熟悉。所谓熟悉,是在几十年从事饮食业管理工作中,阅读过有关这方面的资料,听过饮食界同仁的介绍。五六十年代,我们曾采取“派出去,请进来”的方式,派人到“面食王国”的首府太原学习面食技艺,还请那里的面食高手来陕传过艺。所谓不熟悉,是我对于山西面食文化的历史渊源、制作技艺、发展现状缺乏全面系统的了解,或者说一知半解。
Jin area connected, folk customs are generally the same, the main diet wheat flour, and other grains. However, in the noodles variety of colors, production techniques, the old Shaanxi is undoubtedly a small brother. For Shanxi pasta, I am both familiar and unfamiliar. The so-called familiar, is engaged in catering industry management for decades, read the information in this regard, heard the introduction of colleagues in the food industry. In the 1950s and 1960s, we took “sending out, inviting in” ways to send people to pasta art in Taiyuan, the capital of the “pasta kingdom.” The so-called not familiar with, is my history of pasta culture in Shanxi, production skills, the development of the status quo lack of a comprehensive and systematic understanding, or I do not understand.