Where is the best flour in the country? After selection, these 6 kinds of flour are more famous. Do you have your hometown?

It is said that one side of soil and water can support another person, I think one side of water and soil can also support one side of powder. We all know that the difference in taste between the rice in the north and the rice in the south is not small. The flour in the north and the flour in the south will naturally be different because of the different planting areas of wheat and different conditions such as soil, sunshine and moisture.

In addition to the different flours in the north and the south, the characteristics of the flour will also be different for each production area. There are many places where flour is produced in our country. Among them, 6 places are relatively famous, and the corresponding 6 kinds of flour are also selected high-quality flour.

Next, Lazy Meow will tell you about these 6 major flour producing areas one by one, let's take a look, where are they all? What are the characteristics of flour produced in these places? Have a look at your hometown?

1. Qitai flour (Xinjiang Qitai)

Qitai is located in the northeastern part of Xinjiang and the northern foot of the Tianshan Mountains. This place belongs to the temperate desert zone of northern Xinjiang. It is hot in summer and cold in winter. The temperature difference between day and night is large. Most of the cultivated land has high soil fertility and rich river water resources. All these provide a unique geographical environment for the growth of Qitai wheat.

Qitai flour, which is processed from Qitai wheat, is a local specialty and a product of China's National Geographical Indication. According to existing historical records, as early as 4,000 years ago, people in Qitai area of ​​Xinjiang were already cultivating wheat. The grains of Qitai wheat are plump, bright in color and well-proportioned. The flour produced is also fine and smooth, with clean color and luster, which is very suitable for all kinds of pastries.

2. Hetao flour (Bayannur, Inner Mongolia)

Friends who often buy flour or make pastries must have heard of Hetao flour. It is a flour produced from Hetao wheat, and it has been well-known as early as the 1970s and 1980s. Hetao wheat is produced in Bayannaoer City, Inner Mongolia. The unique local climatic conditions are very suitable for the growth of various crops, including wheat.

The Hetao area is also one of the three major high-quality wheat producing areas in the world. The locally produced Hetao wheat is also known as the best cooking wheat in the world. Hetao flour made from Hetao wheat is white in color, full of wheat flavor and very gluten in taste. But I want to remind everyone that when buying Hetao flour, remember to look for the local production area in Bayannaoer, and only write the four words "Hetao wheat" in the ingredients.

3. Yongcheng flour (Yongcheng, Henan)

Yongcheng is a county-level city hosted by Shangqiu City, Henan Province. It is located at the junction of the four provinces of Henan, Shandong, Jiangsu and Anhui. Yongcheng is located in the fertile Huanghuai Plain, with a warm temperate monsoon climate, four distinct seasons, sufficient sunshine, and very good geographical and climatic conditions. It is one of the largest flour production bases in China, so it is also called "China Flour City".

Yongcheng flour, which is processed from Yongcheng wheat, is white or slightly yellow in appearance and has a strong wheat flavor. The noodles are also very beautiful. It tastes slightly sweet and has a smooth and glutenous taste. Because of its outstanding quality, Yongcheng Flour has also been rated as a Chinese National Geographical Indication Product.

4. Aihun flour (Heihe, Heilongjiang)

Heihe, located in the north of Heilongjiang Province, is located in the northeastern border of China. In ancient times, Heihe was also called "Aigun", so the flour produced here was called "Aigun flour". Heihe has four distinct seasons, rain and heat are in the same season, and the temperature difference between day and night is large. Various ecological conditions are very suitable for the growth of wheat.

The wheat selected for processing Aihun flour is from high-quality strong-gluten wheat grown locally. Aihun flour is a local specialty of Heihe, and it has also been rated as a product of China's National Geographical Indication. Aigun flour, which is processed with Aigun wheat, is fine in texture and gluten in taste. It is very suitable for making dumplings, noodles and other Chinese pastries.

5. Wudalianchi flour (Wudalianchi, Heilongjiang)

Wudalianchi, affiliated to Heihe City, Heilongjiang Province, is located in the northwestern part of Heilongjiang Province, the transition zone between the Xiaoxing'an Mountains and the Songnen Plain, and is also the location of the Wudalianchi Scenic Spot. The soil in this place is fertile, loose, high in organic matter, and rich in water resources, which is very suitable for the growth of wheat.

Wudalianchi flour, which is rated as a national agricultural product geographical indication product, is processed from locally produced hard and strong gluten spring wheat varieties. The protein content in the flour is high, and the gluten content in the dough is also high. The noodles made are white in color, full of strength, and taste full of wheat flavor.

6, Wuchuan mask (Inner Mongolia Wuchuan)

The flour produced in this sixth place is different from the flour processed with wheat that we often eat, it belongs to the flour processed with naked oats. Naked oats, also known as naked oats, are cereal crops. The flour made from wheat is called white flour, and the flour made from naked oat is called noodle.

The naked oat flour obtained by naked oat processing has much higher nutritional value than ordinary wheat flour. Compared with wheat flour, the taste of glutinous rice noodles is heavier, it tastes like eating coarse grains, and the taste is relatively rough. Wuchuan naked oats are a famous specialty of Wuchuan, Inner Mongolia, and also a product of China's National Geographical Indication.

Whether the pasta is good or not is closely related to the quality of the flour used. Whether the flour is of high quality is inseparable from the quality of the selected wheat. A major factor that determines the quality of wheat is the origin of the wheat. Therefore, in order to make good pastries, we must choose flour from high-quality origins.

The six places mentioned above, Xinjiang Qitai, Inner Mongolia Bayannaoer, Henan Yongcheng, Heilongjiang Heihe, Heilongjiang Wudalianchi, and Inner Mongolia Wuchuan are all very famous wheat producing areas in China. Qitai flour, Hetao flour, Yongcheng flour, Aihun flour, Wudalianchi flour, Wuchuan noodles produced in these places are also very famous flours after selection. Next time you buy flour, look for them.