1, Shanxi Jishan Mahua.
Shanxi Jishan Twist is the oldest, which can be traced back to the Southern and Northern Dynasties. Jishan Twist was really famous during the reign of Emperor Kai of Sui Dynasty. Pinxiangzhai's twist is thin and small, golden and shiny in color and crisp in taste, which makes Jishan twist famous at once.
2. Tianjin Twist.
The first of the three wonders in Tianjin is the 18th Street Twist, which is very famous. Guifaxiang 18th Street Twist has become a "century-old brand" and "Chinese famous snack", which is the first choice for citizens and tourists to buy twist. Guifaxiang 18th Street Twist uses refined wheat flour, and also adds osmanthus flowers from Hangzhou West Lake and rock sugar made from Fu Ling sugarcane.
Guifaxiang's hemp flowers are fragrant, crisp, crisp and sweet, and will not be soft, stale or spoiled even if it is placed in a dry and ventilated place for several months.
3, Zhejiang Ningbo small twist.
The oil press in Ningbo, Zhejiang Province is a very special kind of small twist. Its biggest feature is that the raw material used is locally produced seaweed powder, which tastes salty and pure, which is one of the characteristics that other local twists do not have. Ningbo Youzanzi is most famous for its Nantang Youzanzi and Gulou Youzanzi.
The practice of crispy small twist;
Prepare ingredients: flour, sugar, salt and vegetable oil.
Practice: First put flour, sugar, oil and salt into the basin, then add eggs, knead the noodles evenly, and finally cover them with plastic wrap for about half an hour. In addition, it must be noted that the hardness of the dough must be moderate. First, take a small piece of dough and knead it into a thick strip with chopsticks. Then fold the two ends of the strip in half and push hard.
Then fold it in half and it will be distorted. Remember, you don't have to rub it in this step, just lift it and align the two ends, so you will naturally work hard. Pinch your head tightly to prevent the twist from spreading when frying. Heat a proper amount of peanut oil in the pot, then add the twist, fry slowly on low heat, and take out and drain the oil after it turns golden brown.