T/SXPX 043-2024 Traditional landmark food: Peach Blossom Noodles in Jinzhong District

Scope

Scope: This document specifies the terms and definitions, equipment and tools, raw materials and requirements, sensory evaluation, and production process for the traditional landmark noodle dish of Jinzhong Peach Blossom Noodles. This document applies to the traditional landmark noodle dish of Jinzhong Peach Blossom Noodles, which is cooked with pork belly as the main ingredient. Main technical content: 6.1 Preparation of broth: Select 1,500g of old chicken and 2,000g of pork bone, simmer over high heat for 4 hours, and remove the bone residue for later use. The broth should have a rich and fragrant flavor and a clear, light yellow color. 6.2 Production of braised pork: 6.2.1 Select 500g of pork belly and cut it into square pieces. Add 50g of scallions, 50g of ginger, and 100ml of cooking wine to the pot to remove the fishy smell. When the pot boils, remove the foam. Simmer over high heat for 15 minutes, then remove and rinse with water. 6.2.2 Add the rinsed pork belly to the pot, along with 1,000ml of drinking water, 10g of scallions, 10g of ginger, 50g of garlic, 20g of chili peppers, 20g of Sichuan peppercorns, 10g of star anise, 10g of cinnamon, 10g of bay leaves, 20g of fennel seeds, and 20g of cooking salt. Simmer over low heat until it is almost cooked through (when a chopstick can pierce it). Remove and drain, then brush with 10g of honey and fry at 180℃ until the skin turns a reddish-brown color and bubbles appear. Remove and soak in the original broth for 15 minutes to fully activate the skin. Cut into 3mm-thick slices for use. 6.3 Production of meatballs: Take 500g of pork belly and mince it with a knife. Add 20g of salt, 10g of ginger, Sichuan peppercorn water, 50g of corn starch, an egg, and 20g of five-spice seasoning to mix into a thick paste. When the oil in the pot reaches 120℃, extrude 2cm-diameter meatballs and fry until golden brown. Remove and set aside. 6.4 Production of Peach Blossom Noodle soup: Stir-fry the sliced braised pork until the oi

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