What is the authenticity of the authentic Beijing Fried Noodle, the most authentic Beijing Fried Noodle tips?

The authentic refers to the fact that it should be fried with dry yellow sauce and sweet flour sauce with water and pork, and the noodles should be rolled out by hand with seasonal noodle yards in order to be considered authentic. Good food is king.

There is no such thing as an "authentic" Beijing fried noodles, and your own family's fried noodles are the most "authentic". A hundred restaurants have their own flavors of sauce.

There is no such thing as an authentic noodle dish, and the way you make it varies from house to house. As a reminder, be careful of anything labeled "authentic" or "old Beijing" in Beijing. I grew up loving fried noodles, used to my mom's cooking, especially the fat meat, biting into a mixture of oil and meat, that's what I call delicious. Nowadays, the fancy style and flavor of the stores outside are not as good as the ones at home. I also make my own fried noodles, the key is the fried sauce. Here is how I make my own fried sauce. First, raw materials: 1. dry sauce: 1 bag of six Bijiu or Tianyuan 2. sweet flour sauce: 1 bag 3. skinned fat and lean meat: more than half a catty, as much as possible 4. green onion: 1 garlic mushrooms or apricot mushrooms 5. frying oil, cooking wine, ginger, thirteen spices, water, two, steps: 1. preparation: adjust the sauce: the dry sauce, sweet flour sauce to blend with water to dilute the preparation of the meat diced meat: meat, skinned, fat meat and lean meat cut separately diced standby. Chopped scallions: nothing else, is to be more, and then more, a large onion can be. 2. fried sauce: fried diced meat: pot of oil, fried diced meat. The fat meat and lean meat should be fried separately. First into the fat meat diced, pour wine, water drying put thirteen spices, fried until the oil diced meat slightly browned into the lean meat diced, fried after the aroma of sheng out, put aside. Boil onion oil, while frying sauce: put some more frying oil in the pot, cold pot cold oil into half of the onion, low heat and slow simmer. Keep stirring while simmering to prevent the shallots from burning unevenly. When the onion break water dry and continue to simmer, simmer to the color of yellowish out of the caramelized aroma, while the hot pot of hot oil quickly pour in the sauce, stirring over low heat to open the pot of sauce all bubbling pour in the diced meat, and the sauce and stir evenly. During the period to keep stirring, because the sauce love paste pot, then the flavor will be bitter. Waiting for the sauce to simmer dry water, oozing oil soup, pour in the other half of the chopped green onions, stir well out of the pot, this process is relatively long. Third, the main points of know-how: 1. dry sauce sweet noodle sauce, the ratio of 5:3. sauce to water can not be adjusted soy sauce, and do not add salt or other seasonings. Thickness should be moderate, too thick easy to paste the pot, too thin fried out of the _ soup. 2. Meat ding rather more than less, but also more fat and less lean. Meat less fried sauce no meat flavor, lean meat more too firewood. 3. meat can be chopped, but not twisted;

Can be thick not broken, one centimeter just right;

Fat and thin separately chopped, on the pot separately fried. Be sure to remove the skin, with the skin is not good bite. 4. first to fry the meat, followed by simmering onion oil. The two steps to do separately, the middle keep stirring. Onion oil frying over low heat, fat meat to fry old. Sauce simmering over low heat, more bubbling a few times. The last pour of diced meat, boiling dry out of the pot.

The so-called authenticity of the old Beijing fried noodles is actually a matter of opinion. However, there are three criteria for judging the authenticity of the noodles: one is the sauce, the other is the dish, and the other is the noodles themselves. Usually the sauce used in the fried sauce with soybean paste wake up good, plus sweet flour sauce steamed with water, the sauce is rich in flavor. A small amount of oil selected pork small grains sauteed, into the sauce soup cooked over low heat, put the seasoning with chopped green onions. The above description is a Beijing restaurant chef's words of wisdom, I do my own words spices do not, just add white wine seasoning;

Five must be meat grain or meat, sauce pork reduced version. Vegetable code: cucumber, celery, carrots, lettuce, green garlic shoots, baby vegetables, soybean sprouts, but also with the heart of the United States, crunchy and glutinous with the increase in taste buds texture. In fact, it is the past material scarcity, the north of these vegetables are easy to store and produce, and now you can feel free to add your favorite vegetables, mainly silk. I myself on the four, cucumber, parsley, heart beauty, small scallions, water, and my personal preferences related to the Northeast people like small onions dipping sauce. The last noodle: a strong hand-rolled noodle, after constant kneading and wrestling, very tough. I am usually lazy, go to the market to buy a bag of Northwest stretch noodles, also very strong. This bowl of crispy sticky degree, bite full, sauce overflowing, aftertaste of the fried noodles may not be called authentic, the inheritance of the old age plus the current adaptation of innovation, leading the public taste is the best.

Promoting low salt, I now use dry yellow sauce, a little sweet flour sauce, Northeast sauce, fried sauce taste good, authentic at home.

A simple and simple fried noodles what authentic secret is full of. More celebrities to join. Is it worth it? Ridiculous

Many places have fried noodles, Shaanxi, Guizhou, Yunnan, Hunan, Sichuan, Chongqing, there is no so-called authentic or not, each place tastes different

How to make the old Beijing fried noodles more and more profit?

Opening a store is in order to earn wealth, so from the owner's point of view to understand how to make an authentic old Beijing fried noodles to join the store's operating profit is higher and higher? The following one to understand it. Accumulation of reputation and taste, to create the value of the brand brand if the positioning of the relationship to the product value to enhance the height of the positioning of the higher the value of the product, the more profit, so the brand positioning and product positioning has an inextricable relationship

Enhancement of the value of the value of wanting to enhance the value of the need to be aware of the need for a combination of the positioning of the store with the positioning and positioning of the product to tap the value of the product to create the brand Value, can not arbitrarily and indiscriminately price increases or price reductions, the need for the actual value of the product to develop the appropriate price, to ensure quality. A penny for a penny. Blind price cuts will instead make the product lose its own value! For cost control cost control does not mean that you can use inexpensive ingredients ingredients to second best, but to ensure the quality of the product at the same time, to reduce unnecessary waste, quality based on the basis of try to do to reduce the cost, to avoid excess waste, then a normal operation of the beef noodle franchise, in those places to control the cost of the key to it? Store rent, utilities, labor salaries, procurement of raw materials and other costs, the main controllable cost lies in the procurement of raw materials. Old Beijing beef noodles have a good reputation in the market, the value of the brand and for product development has been fully mature. Open beef noodle store operators in the management of the time must focus on the embodiment of the value of the product, so that consumers will feel a value for money mentality. The above is for the old Beijing beef noodle to join in the enhancement of the overall profitability of the proposal, to learn more please leave a message in the old Beijing beef noodle official website! Article source:

The so-called authentic also means that the fried sauce and vegetable code of that family is closer to the tradition and the people's favorite! No one asked in how great is not! For the store, the store has been open for a long time, to keep the fried sauce and vegetable code uniform flavor! For diners is to eat smooth, fragrant! Visual effects and then with a good point! Personal understanding, do not like do not spray ha! _

Authentic. I can not think. Who first made it. Who created the old Beijing fried noodles.