Development history of pasta

The index finger is mainly made of flour, and there are different kinds of pasta all over the world. China's pasta snacks have a long history, different flavors and various varieties, mainly including noodles, steamed bread, flower rolls, fried dough sticks, mashed potatoes, jiaozi, steamed buns, wonton and dough twists. Western food includes bread and scones.

The history of pastry snacks can be traced back to the Neolithic Age, when there was a stone mill to process flour and make powdered food. In the Spring and Autumn Period and the Warring States Period, fried and steamed cakes appeared, such as honey bait, candied fruit and preserved meat. Since then, with the improvement of cookers and stoves, the raw materials, manufacturing methods and varieties of China pastry snacks have been improved.

Increasingly rich. There are many popular snacks. Such as jiaozi, noodles, Lamian Noodles, pancakes, glutinous rice balls and fried dumplings. In the north; Steamed dumplings, spring rolls, zongzi, Yuanxiao and fried dough sticks in the south. In addition, according to their products and folk customs, many local snacks with strong local characteristics have evolved.

Pasta history

Shaanxi Qishan vermicelli has always been famous at home and abroad, and it is a branch of Shanxi pasta. During the Daoguang period of the Qing Dynasty, Ma Jinding brothers from Jishan County, Shanxi Province came all the way to Qishan to do noodle business, and the brand name was "Shuntiancheng". To this day, Qishan noodles still use this time-honored brand. Royal tributes in the past are now famous overseas.

/kloc-in the 3rd century, the famous Italian traveler Kyle Poirot came to Shanxi twice and introduced pasta to Italy along the Silk Road. Later, Italians also liked noodles, and developed more than 400 kinds of noodles, mostly hollow noodles, as thick as fingers and as thin as silk. Italian "macaroni", which is popular all over the world, is produced under this background.

The introduction of noodles has broadened the shaping of flour-bread by nomadic culture to a new field. As westerners say, it not only provides a way to eat, but also solves the problem of flour storage. It is worth noting that today's Italy has not only become an exporter of hollow noodles, but also exported a large number of complete sets of equipment for producing noodles to us. It seems that the reality facing our "rolling pin" is so severe.