As the saying goes: "It is difficult for a good woman to cook without rice." "The north side of the south is the general dietary pattern of our country, and every household is inseparable from it. Today, let's talk about flour, flour is very plastic, not only can be made into noodles, steamed buns, buns, dumplings, baked cakes and other Chinese pastries, but also can be made cakes, bread, dim sum and other Western pastries.
In the north of our country, wheat is basically grown in every province, but the taste and quality of the processed flour are different, which flour is the best? Here are a few of them, see how many you have eaten?
Xinjiang is located in the northwest of China, where the latitude is high, the altitude is high, the average temperature is low, away from industrial pollution, the growth period of wheat is long, the flour produced here is of first-class quality, is the best choice for making Xinjiang noodles. The toughness and ductility of Xinjiang flour are incomparable to many outer flours, and the noodles made are firm and smooth, delicate and chewy.
Xinjiang flour belongs to Qitai flour is the most famous, Qitai County is located in the north of Xinjiang, the climate is dry and rainless, the temperature difference between day and night is large, the wheat here is sown in September of the first year, harvested in July of the following year, the long growth period is very conducive to the accumulation of dry matter of wheat, in addition, there are many Qitai rivers, there is pure snow-capped mountain meltwater irrigation, which ensures the high quality of wheat.
There are many representative brands of flour in Xinjiang, such as Tianshan, Silk Maiyun, Waist Station, Tianjun, etc.
Inner Mongolia is located in the north of China, the region is long and narrow, on the whole, the high latitude, dry climate, long wheat growth period, is very suitable for planting high-quality wheat.
In particular, the Hetao area is known as the "granary outside the plug", the old saying "the Yellow River is harmful, only one set of wealth", the Bayannur Plain of Inner Mongolia is the "back set" of the Hetao, the geographical position is superior, the north side of the here is the Yin Mountain, which can effectively block the invasion of cold air, so the sunshine time is long, the temperature is higher, and at the same time there is the benefit of the Yellow River irrigation, which has achieved the local high-quality flour.
The flour is more representative, Hengfeng Hetao flour, especially Hetao snow powder, which is a must, in addition, Zhaofeng, Saibei granary and other flour brands are also very good.
Shaanxi is known as the "carbohydrate capital", with ...... of oily noodles, dipping in water, meat sandwich buns, and trouser belt noodlesAll of them make foodie friends nostalgic, and these delicacies are inseparable from local high-quality flour.
Shaanxi flour is of high quality, but there are few well-known brands, among which the flour in the Guanzhong Plain and northern Shaanxi is good. The Guanzhong Plain has fertile soil, convenient irrigation, high wheat yield, and the northern Shaanxi region is located on the Loess Plateau, where the sunshine hours are long, the temperature difference between day and night is large, the climate is dry and rainless, and there are some areas where wheat is grown, and the quality of this flour is also very high.
Shaanxi's flour representatives include Xianghe flour, Shaanxi rich flour, Aiju flour, Laoniu flour, etc.
Henan is an important grain-producing province in China, where the fertile fields are thousands of miles, irrigation is convenient, and winter wheat is the most important local food crop.
Among them, Yongcheng flour is the most famous, it is located in the Huanghuai Plain, the soil is fertile, the annual accumulated temperature is high, the wheat seed is of high quality, the annual flour output is as high as 1.8 billion catties, and the local flour processing enterprises are as many as hundreds, so it is known as "China Flour City", and Yongcheng Flour is rated as "China's National Geographical Indication Product".
Yongcheng flour production is high, but the brand advantage is not prominent, there are few big brands, and the local representative brands are Huaxing, Huaguan and so on.
The North China Plain, north of the Yellow River, is also rich in high-quality wheat, where the land is fertile, the four seasons are distinct, the precipitation is moderate, and the wheat cultivation has a long history.
The more representative brands are Jinshahe flour in Xingtai and Wudeli flour in Handan, these two brands are more cost-effective, more down-to-earth, and are deeply liked by the public.
In addition to Shandong cuisine, which is famous at home and abroad, there are also famous Shandong steamed buns, which also benefit from the local high-quality flour.
Shandong is also a large grain-producing province, where the land is fertile, the precipitation is moderate, the annual accumulated temperature is high, and the irrigation is also very convenient, which is conducive to the cultivation of winter wheat.
There are many flour brands in Shandong, and Zhongyu, Mintian, and developed flour are all good.
In addition, Arowana flour, Guchuan flour, Xiangxue flour, Xiangmanyuan flour, Beidahuang flour, Bailemai flour, etc. are also good.
In summary, winter wheat tastes better than spring wheat, and flour produced at high latitudes tastes better than at lower latitudes. Choose flour according to the characteristics of the flour, use high-gluten flour when you want to make noodles such as ramen noodles and oily noodles, and choose low-gluten flour when you want to make fluffy cakes.
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