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制作方法

這種(zhong)面(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)不是用(yong)搟(xian)面(mian)(mian)(mian)(mian)(mian)杖搟(xian)出來的(de)(de)，而是用(yong)手揪出來的(de)(de)。尕(ga)面(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)，又叫(jiao)面(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)子(zi)。將揉好的(de)(de)軟面(mian)(mian)(mian)(mian)(mian)先切成(cheng)粗(cu)條，叫(jiao)“面(mian)(mian)(mian)(mian)(mian)基(ji)基(ji)”。然后用(yong)潮(chao)毛(mao)巾蓋上片(pian)(pian)(pian)(pian)(pian)刻(ke)（此時稱“回(hui)面(mian)(mian)(mian)(mian)(mian)”）。“回(hui)”好后，拿(na)入(ru)手中，用(yong)手指捏扁、揪斷，每個大約手指寬，投入(ru)沸水(shui)中，煮(zhu)熟(shu)可食。由于面(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)小(xiao)，故叫(jiao)“尕(ga)面(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)”。 現在從城鎮到農村，尕(ga)面(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)已(yi)成(cheng)了(le)最普及又享有(you)盛名，品種(zhong)繁多(duo)，滋味獨特(te)的(de)(de)面(mian)(mian)(mian)(mian)(mian)食了(le)。按尕(ga)面(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)的(de)(de)形狀，配料和烹(peng)飪方法不同，有(you)做(zuo)工(gong)細致纖小(xiao)玲瓏的(de)(de)“指甲面(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)”、“雀兒(er)舌頭”；有(you)和蘑菇(gu)混煮(zhu)的(de)(de)“蘑菇(gu)面(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)”；有(you)不帶湯而用(yong)炸(zha)醬拌吃(chi);燴面(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)”。回(hui)族人民清真面(mian)(mian)(mian)(mian)(mian)食中還有(you)和牛(niu)羊肉、粉絲、辣椒混炒的(de)(de)“炒面(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)”。農村里(li)還有(you)常吃(chi)的(de)(de)“菜瓜(gua)面(mian)(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)”等。

歷史習俗

據世居青海的老(lao)人們說，面片(pian)(pian)(pian)乃(nai)是長途旅(lv)行途中的快(kuai)(kuai)餐。青海地廣人稀，草原遼闊，交通不(bu)便(bian)，過去漢(han)、回、藏(zang)各族之(zhi)間(jian)相(xiang)互來(lai)往(wang)，奔走于農牧(mu)區之(zhi)間(jian)，路程遙遠，中途又少旅(lv)店(dian)供食宿，跋(ba)涉(she)一(yi)天之(zhi)后，日落天黑，往(wang)往(wang)借水草一(yi)隅扎起帳房，立起三(san)石(shi)支一(yi)口鍋(guo)，不(bu)用案板、切(qie)刀、搟面杖等炊具，只(zhi)要(yao)有(you)個(ge)碗，冷水拌(ban)面，捏成扁(bian)長條形，壓平、拉長后，再捏扁(bian)揪斷(duan)成小面片(pian)(pian)(pian)入鍋(guo)，一(yi)頓(dun)晚餐就到(dao)口了。這(zhe)種長途跋(ba)涉(she)中的快(kuai)(kuai)餐，有(you)操作簡單、省(sheng)時省(sheng)事的特(te)點，充饑及時，干脆利落，兼有(you)旅(lv)行野炊之(zhi)樂。如在草原上能找到(dao)羊肉(rou)下鍋(guo)，先(xian)煮羊肉(rou)，后揪面片(pian)(pian)(pian)，這(zhe)就是有(you)名(ming)的“三(san)石(shi)一(yi)鍋(guo)羊肉(rou)尕面片(pian)(pian)(pian)”。食畢，銅鍋(guo)搭馬(ma)背，木碗揣懷中，揚鞭驅馬(ma)再趕(gan)前程。

民族習俗

青海各族(zu)人民在長期生(sheng)活實踐中所創造的食(shi)(shi)品，由旅途進(jin)入家庭廚(chu)房(fang)，經歷了漫長的歲月。現(xian)在從城鎮(zhen)到農(nong)村，尕燙 片(pian)(pian)已成(cheng)了最(zui)普及又(you)享有盛(sheng)名，品種(zhong)繁多，滋味各殊(shu)的獨特面(mian)(mian)食(shi)(shi)了。按尕面(mian)(mian)片(pian)(pian)形狀、配(pei)料和(he)烹任方法不同(tong)，有做(zuo)工細致纖小玲城的"指甲面(mian)(mian)片(pian)(pian)"、"雀兒舌頭"；有和(he)蘑菇混煮的"蘑菇面(mian)(mian)片(pian)(pian)"；有不帶湯(tang)而用炸醬拌吃的"燴面(mian)(mian)片(pian)(pian)"。回族(zu)人民清真面(mian)(mian)食(shi)(shi)中還(huan)有和(he)牛羊肉、粉(fen)絲(si)、辣椒混炒(chao)的"炒(chao)面(mian)(mian)片(pian)(pian)"。農(nong)村里(li)還(huan)有常(chang)吃的"菜瓜面(mian)(mian)片(pian)(pian)"等。