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制作方法

這種面(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)(pian)(pian)不是(shi)用(yong)搟面(mian)(mian)(mian)(mian)杖搟出來(lai)的(de)(de)，而(er)是(shi)用(yong)手揪出來(lai)的(de)(de)。尕面(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)(pian)(pian)，又叫面(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)(pian)(pian)子。將揉好的(de)(de)軟(ruan)面(mian)(mian)(mian)(mian)先切成粗條，叫“面(mian)(mian)(mian)(mian)基基”。然后用(yong)潮(chao)毛巾蓋上片(pian)(pian)(pian)(pian)(pian)(pian)(pian)刻（此時稱“回(hui)(hui)面(mian)(mian)(mian)(mian)”）。“回(hui)(hui)”好后，拿入手中(zhong)，用(yong)手指捏扁、揪斷，每個大約手指寬，投入沸水中(zhong)，煮熟可食(shi)。由于面(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)(pian)(pian)小，故叫“尕面(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)(pian)(pian)”。 現在從城(cheng)鎮到農村(cun)，尕面(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)(pian)(pian)已(yi)成了(le)最普及(ji)又享有(you)盛名，品(pin)種繁多，滋味(wei)獨(du)特的(de)(de)面(mian)(mian)(mian)(mian)食(shi)了(le)。按(an)尕面(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)(pian)(pian)的(de)(de)形狀，配料(liao)和烹飪方法不同，有(you)做工細致纖小玲瓏的(de)(de)“指甲(jia)面(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)(pian)(pian)”、“雀兒舌頭”；有(you)和蘑(mo)(mo)菇混(hun)煮的(de)(de)“蘑(mo)(mo)菇面(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)(pian)(pian)”；有(you)不帶湯而(er)用(yong)炸醬拌吃;燴面(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)(pian)(pian)”。回(hui)(hui)族人民清真面(mian)(mian)(mian)(mian)食(shi)中(zhong)還(huan)有(you)和牛羊肉、粉(fen)絲、辣椒混(hun)炒的(de)(de)“炒面(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)(pian)(pian)”。農村(cun)里還(huan)有(you)常吃的(de)(de)“菜瓜面(mian)(mian)(mian)(mian)片(pian)(pian)(pian)(pian)(pian)(pian)(pian)”等。

歷史習俗

據世居(ju)青海(hai)的老人們說，面(mian)片(pian)乃是長(chang)(chang)途旅行途中(zhong)的快餐。青海(hai)地廣(guang)人稀(xi)，草(cao)原遼闊，交通不(bu)便，過(guo)去漢、回、藏(zang)各族(zu)之(zhi)(zhi)間(jian)相互來往(wang)，奔走于農牧區之(zhi)(zhi)間(jian)，路程遙遠，中(zhong)途又少旅店供食(shi)宿，跋涉一(yi)(yi)天之(zhi)(zhi)后，日落(luo)(luo)天黑，往(wang)往(wang)借水草(cao)一(yi)(yi)隅(yu)扎起(qi)帳(zhang)房(fang)，立起(qi)三石(shi)支一(yi)(yi)口鍋(guo)，不(bu)用案板、切刀、搟(xian)面(mian)杖等(deng)炊具(ju)，只要有(you)個碗，冷水拌面(mian)，捏(nie)成(cheng)扁長(chang)(chang)條形，壓平、拉長(chang)(chang)后，再捏(nie)扁揪(jiu)斷成(cheng)小面(mian)片(pian)入鍋(guo)，一(yi)(yi)頓晚餐就(jiu)到(dao)口了。這(zhe)種長(chang)(chang)途跋涉中(zhong)的快餐，有(you)操作簡(jian)單、省時省事(shi)的特(te)點，充饑及時，干脆(cui)利(li)落(luo)(luo)，兼有(you)旅行野炊之(zhi)(zhi)樂。如在草(cao)原上能找到(dao)羊(yang)肉(rou)下鍋(guo)，先煮(zhu)羊(yang)肉(rou)，后揪(jiu)面(mian)片(pian)，這(zhe)就(jiu)是有(you)名的“三石(shi)一(yi)(yi)鍋(guo)羊(yang)肉(rou)尕面(mian)片(pian)”。食(shi)畢，銅鍋(guo)搭(da)馬(ma)背，木(mu)碗揣懷中(zhong)，揚鞭驅馬(ma)再趕前(qian)程。

民族習俗

青(qing)海各(ge)族人民在長期生活(huo)實踐中(zhong)所創造(zao)的(de)食(shi)品(pin)，由旅途進入家庭廚房，經歷了(le)漫長的(de)歲月。現在從城鎮到農(nong)村，尕燙 片(pian)已成了(le)最(zui)普及又享有盛名(ming)，品(pin)種繁多，滋味各(ge)殊的(de)獨特面(mian)(mian)食(shi)了(le)。按尕面(mian)(mian)片(pian)形(xing)狀(zhuang)、配(pei)料和(he)烹任方法不同，有做工細致纖小(xiao)玲城的(de)"指甲面(mian)(mian)片(pian)"、"雀兒舌(she)頭"；有和(he)蘑(mo)菇混煮的(de)"蘑(mo)菇面(mian)(mian)片(pian)"；有不帶湯(tang)而(er)用(yong)炸醬(jiang)拌吃(chi)的(de)"燴面(mian)(mian)片(pian)"。回族人民清真面(mian)(mian)食(shi)中(zhong)還有和(he)牛羊肉(rou)、粉絲、辣(la)椒混炒的(de)"炒面(mian)(mian)片(pian)"。農(nong)村里還有常吃(chi)的(de)"菜瓜面(mian)(mian)片(pian)"等(deng)。