Bamboo Rising Noodles is a traditional cuisine of which place in China

Bamboo Noodles is a traditional food in Guangdong Province, China.

Bamboo Noodles is a specialty of Guangzhou City, Guangdong Province, belonging to the Cantonese cuisine, which has been renamed "升" to avoid the inauspicious pronunciation of the word "竿" in Cantonese. Bamboo rising noodles are a kind of noodles and wonton wrappers that are rolled and mixed in the traditional way, and then pressed and beaten with bamboo rods.

The traditional noodles were popular in the Xiguan area of Guangzhou during the Republican era, and in the 1950s and 1960s, a bowl of Bamboo Noodles was a blessing for Guangzhou people to enjoy.

Since the mechanization of the noodle process in the late 1950s, the process of making bamboo rising noodles has been transformed from handmade noodles to machines for mixing, stretching, and cutting the noodles, and continues. The old traditional noodles that earned a place for southern-style noodles in the noodle feature in the second episode of the first part of "Tongue Tips of China".

Course Characteristics

The bamboo rising noodles are characterized by less lye, or even no lye, and its greatest difficulty lies in the fact that it is just as smooth and springy without lye. This is the secret of rolling noodles with bamboo sticks.

There are two kinds of bamboo noodles, one is whole egg noodles, with duck eggs and noodles, never add a drop of water, its noodles smooth toughness, egg flavor; the other is half-egg noodles, with duck eggs and a certain proportion of water and noodles, noodles smooth and delicious, delicate texture. Noodles with the soup is also very critical, the choice of pork bones, earth fish, shrimp roe and ancestral secret ingredients boiled for more than 3 hours before enough fire.

The bamboo poles used to make the noodles are very delicate, and should be thick enough to ensure that they have a large surface to press the noodles with, instead of human hands. After the master rolled the dough, put the dough on the board, and then rode on the end of the bamboo pole, with a foot stomp and stomp, the bamboo pole crushed the dough, the master should be pressed and beaten while moving, so that the dough is evenly stressed, and gradually turned into a spread out towel.

After an hour or two, the dough can be kneaded and pulled into a thin noodle like a silver thread. Not a drop of water is added during the milling process. Usually, no water is added to the noodles, nor are eggs added, but duck eggs are used, and the noodles made from duck eggs are both crisp and full of egg flavor.

Reference: Baidu Encyclopedia-Juk Sung Noodles