A bowl of chow mein has a long flavor essay

When it comes to food, everyone can't help but think of Beijing's roast duck, Yunnan's Bridge Rice Noodle, Xi'an's Mutton Buns, and XX's Big Plate Chicken....... Although these cuisines are mouth-watering, I'm the only one who is in love with Henan's chow mein. The noodles are a famous snack in Henan, a traditional food that combines meat, vegetables, soup, dishes and rice. Especially in the hungry, if you can eat a bowl of colorful and fragrant chow mein, it is really a great enjoyment.

That day, my father and I came to the local history of the oldest one chow mein hall dining. In a short while, the braised noodles were served up. Just see the belt thick white noodles, with green ` coriander, black fungus, yellow tofu and light brown mutton slices, coupled with the steaming hot broth, constitutes a "colorful picture". I can't wait to put my nose up, a strong aroma comes to my nose, and then smell, the strong aroma of lamb bone soup accompanied by coriander, fungus emitted by the fragrance, especially attractive. I quickly picked up chopsticks to eat, a clip, two lifting three suck, "giggle" on the noodles into the mouth, smooth and smooth, mouth mouthfuls; and then drink a mouthful of soup, oil but not greasy, fresh but not light; and then finally eat a piece of meat, flavorful meat tender, lips and teeth. "Wonderful!" I can not help but praise off the mouth, the taste is evocative.

As I ate, I asked, "Dad, why are the noodles so tasty?" The first thing you need to do is to work on the surface, the surface is too soft, not sinewy, too hard will affect the texture. It is said that a master has to practice optical noodle making for more than half a year!" I asked curiously, "Why is this soup so delicious? You can't get this flavor at home." Dad said: "You are right, the nutrition of braised noodles is all in the soup. This soup has to be boiled with mutton and mutton bones for six hours, rolled fiercely over a large fire, and stewed carefully over a small fire. Because of the sheep bone marrow boiled out, so the soup color is tender white like jade, plus seven or eight Chinese herbs, it will be fragrant but not greasy, but also can warm the stomach and intestines, the nutritional value is very high." I picked up a piece of mutton and proudly said to my dad, "I know how to cook this mutton, it's not braised." Dad laughed and said, "You're such a snacker, you even know this! This is the original white boiled mutton, if you braise the mutton, it will destroy the flavor of the original soup." We talked and ate, and soon ate the bottom, and felt a wave of warmth surging to the heart.

Walking on the way home, I thought: don't look at a small bowl of braised noodles, behind the back of so much learning, need to spend so much effort, we learn not the same? Every small progress, behind the need to pay a huge effort and hard work.