T/SXPX 044-2024 Traditional landmark dish - Old Taiyuan Stir-Fried Noodles

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, plating, and quality requirements for the traditional landmark noodles of Taiyuan Stir-fried Noodles. This document is applicable to the traditional landmark noodles of Taiyuan Stir-fried Noodles, which are mainly made from wheat flour. Main technical content: 6.1 Cooking 6.1.1 Mix the dough with cold water, knead it until it forms a dough, put it in a container with a lid, and let it rest for 30 minutes before making hand-pulled noodles for cooking. 6.1.2 Simmer fresh pork elbow, butter, and old chicken over low heat for 4 hours to make clear soup. 6.1.3 Stir-fry pork belly slices until cooked and set aside. 6.1.4 Boil the clear soup, add 5g of edible salt and 3g of MSG to it. 6.1.5 Cook the hand-pulled noodles and serve them in a bowl (half the amount in the bowl). 6.1.6 Add the following ingredients to the bowl: 15g of fried tofu strips, 15g of soaked seaweed strips, and 10g of stir-fried pork belly slices. 6.1.7 Add 3g of scallions, 3g of chives, and 3g of cilantro, as well as 2g of pepper powder to the bowl. 6.1.8 Pour the clear soup over the noodles. 6.2 Key steps of dish preparation 6.2.1 Simmer the clear soup for 4 hours. 6.2.2 The pork belly slices should be cut into matchstick-sized pieces, 2.5cm long, and stir-fry them over high heat to bring out the aroma of soy sauce. 6.2.3 After pouring the clear soup over the noodles, use a clean chopstick to arrange the seaweed strips neatly. This will make the dish look more attractive and easier to eat when served. 6.3 Plating of the finished Taiyuan Stir-fried Noodles is shown in Figure 1.

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