The origin of the name of the local noodles

The long history of eating noodles has certainly eaten a variety of production patterns, the development of rod, stretching, cutting, peeling, pulling, pressing, rubbing, dialing, twisting, picking, slipping and so on, as well as steaming, boiling, stir-frying, pan-frying, deep-frying, braising, brining, mixing, branding, baking, dry fishing, and other modifications, and evolved into a variety of local flavors of noodles, such as Beijing's brine, Shanghai's Yangchun noodles, Shandong's Yifu noodles, Shanxi's cut noodles, Shanxi's shame noodles, Sichuan Dan Dan noodles, Hubei hot dry noodles, Fujian's eight treasures noodles, Guangdong shrimp paste noodles, Guizhou's Taishi noodles, Gansu's beef noodles in clear soup, Qishan's noodles, and the name of the noodles in various places. noodles, Sichuan dan dan noodles, Hubei hot dry noodles, Fujian's eight treasures noodles, Guangdong's shrimp paste noodles, Guizhou's tai shi noodles, Gansu's beef noodles in clear soup, Qishan's bashful noodles, Sanyuan's pimple noodles, Hancheng's big knife noodles, Henan's braised noodles, dry noodles, Xi'an's chopsticks, spinach noodles, etc., there are as thin as a thread of the noodle, or as wide as a belt of the noodle, the form of uncountable.

Shanxi's knife-shaved noodles, Beijing's brine noodles, Shandong's Yifu noodles, Henan's fish-roasted noodles, and Sichuan's dan dan noodles are known as the five most famous noodle dishes, and enjoy a great reputation.

1, knife-shaved noodles, is the most representative of Shanxi noodles, known as the world's best, has a history of hundreds of years.

Origin: Legend has it that after the Mongol Tartars invaded the Central Plains, they established the Yuan Dynasty. In order to prevent the "Han" rebellion and uprising, the metal of all households confiscated, and the provisions of ten households with a kitchen knife, cutting vegetables and cooking in turn, and then returned to the Tartars after use for safekeeping. One day at noon, an old woman made a dough of sticks and sorghum flour and asked the old man to fetch the knife. As a result, the knife was taken by someone else, the old man had to return, when out of the gate of the Tartar, his foot was touched by a piece of thin iron, he picked up and put in his pocket. When he got home, the pot was boiling and the whole family was waiting for the knife to cut noodles. But the knife did not get back, the old man anxious round and round, suddenly remembered the iron in his arms, took out and said: use this iron to cut noodles! The wife took a look, the iron is thin and soft, muttered: how can such a soft thing cut noodles. The old man said angrily, "If you can't cut it, cut it". "Chop" word reminded the wife, she put the dough on a board, left hand up, the right hand holding the iron, standing in the pot of boiling water, "chop" noodles, a piece of noodles fell into the pot, cooked and fished into a bowl, poured with marinade for the old man to eat first, the old man ate while saying: The old man ate and said: "very good, very good, in the future do not have to go to the kitchen knife cut noodles." The word spread from one to ten and from ten to a hundred, spreading all over the land of Jinzhong. To this day, Pingyao, Jiexiu, Fenyang, Xiaoyi and other counties in Jinzhong, both men and women will cut noodles. Later, when Emperor Zhu (Zhu Yuanzhang) from Fenyang unified China and established the Ming Dynasty, this kind of "chopped noodles" was passed down to the social vendors, and after many reforms, it evolved into the present knife-shaved noodles. Knife-shaved noodles soft in the hard, soft in the tough, pouring brine, or fried or cold, all have a unique flavor, such as slightly added Shanxi old vinegar food is particularly good.

2, Sichuan dan dan noodles

History: dan dan noodles in the most famous again to count Chen Bao Bao dan dan noodles, it is the city of Zigong, a named Chen Bao Bao peddler started in 1841. It was named after a peddler named Chen Bao Bao in Zigong who started it in 1841. It was originally sold along the streets on a stretcher. In the past, dan dan noodles were sold along the streets of Chengdu in two compartments in a copper pot, one for cooking the noodles and the other for stewing the hooves. Nowadays, most of the dan dan noodles in Chongqing, Chengdu and Zigong have been converted into stores, but they still maintain their original characteristics, especially the dan dan noodles in Chengdu, which have the strongest characteristics. The origin of dan dan noodles is said to be different, but teachers of Sichuan cuisine generally believe that it should be originated in the east of Sichuan. The reason is very simple, the three major factions of Sichuan cuisine, the upper river gang (Rong faction), the small river gang (salt gang cuisine), the lower river gang (Yu faction), each with chili peppers are not the same way, and the use of chili peppers in the dan dan noodles is the use of the lower river gang. One of the main ingredients (Chuan Dong Cai, or old pickles as they are called in eastern Sichuan. Not Chuan Dong Cai). It is a specialty in the Dazhou area. The Zigong Yibin range uses Brussels sprouts. So it can be clearly said that dan dan noodles are from the east Sichuan Dazhou area.

3, Henan's carp baked noodles

History: In 1900, the Qing Guangxu Emperor and Empress Dowager Cixi to escape the difficulties of the Eight-Power Allied Forces, had stayed in Kaifeng. The Kaifeng government office with a famous chef to prepare meals, tribute to the "sweet and sour fish", Guangxu and Empress Dowager Cixi after eating, even praised. Guangxu said "ancient capital of a delicacy"; Cixi said happily: "meal after forgetting to return". The accompanying eunuch handwrote a couplet: "Buttermilk fish out of where, the ancient Bianliang in the Central Plains", given to the Kaifeng House in recognition. Around 1930, Kaifeng famous masters first used the fried "dragon beard noodles" to cover the top of the "sweet and sour fried fish", creating the famous dish "sweet and sour fried fish with baked noodles", which was very popular among the customers. The dish is very popular among customers. By combining the two into one, both fish and noodles can be eaten and dipped into the sauce, so it has a unique flavor. Afterwards, the dish was gradually spread.

Later, the ramen spread to Kaifeng, people also use not zero not messy, as fine as the hair of the ramen after deep-frying and stir-fry fish with, make it more icing on the cake. "Sweet and sour fried fish" flavor of the fresh and beautiful, wonderful in a dish, two kinds of food interest. It has the reputation of "eating dragon's meat before eating dragon's whiskers", and has become an indispensable delicacy at banquets. In the reform and opening up, with the increasing of foreign communication, carp baked noodles are appreciated by more and more guests in Bianbian.

Edit the allusion to the origin of other noodles

(I) Yangchun noodles

Yangchun noodles, also known as light noodles, that is, noodles in clear soup, the origin of the word "Yangchun," according to the ＜Dihai＞ explanation: "The tenth month of the lunar calendar is a small yangchun, and the city wells cryptic language by yangchun on behalf of the ten. The word "yangchun" originated from In the past, the price of an ordinary bowl of noodles was 10 cents, so it was called a bowl of noodles with 10 cents as yangmian. Yangchun noodles only soup without toppings (ingredients), available any noodles, such as longshu noodles, thin noodles, small wide noodles, medium wide noodles, are called Yangchun noodles.

(2) Pulling pieces

Pulling pieces, also known as "digging pieces" and "betting pieces," is a common product in Shanxi noodle dishes, which are pulled into the pot from the top down, and are also known as "pinch lumps. According to expert testimony, the Han Dynasty soup cake is boiled pulled noodles; Yuan < diet is about to > contains a "chicken head powder dug noodles", is a kind of like copper coin size of the noodles. After boiling the hot pulled pieces need to be eaten with a variety of different toppings and ingredients.

(3) Cat's ear

Cat's ear is commonly known as "oh (圪饦)" or "oh (圪饦)" in Taiyuan, not called cat's ear, but is a basic home-cooked noodle dish, which has been documented by the Northern Wei Dynasty, but it is not possible to tell exactly when it originated. According to ancient books, ancient people used to make "soup cake" by holding it on the table, but later, due to the improvement of technology, it was no longer necessary to hold it on the table because it was possible to mix and knead the dough in a basin, so it was also called "no-houto", which evolved from houtou, and the method of making houtou was similar to that of Shanxi's cat ears today. The method of making houto is slightly similar to the way cat ears are made in Shanxi today, and since the sound of "ohtake" in the Shanxi dialect is similar, it is assumed that cat ears may be either ohtake or houto. The product is called cat's ear because it is small and looks like a cat's ear.

(4) Knife-shaved Noodles

Knife-shaved noodles, also known as "chipped noodles," are described in "Vegetarian Food" as "chipped noodles: the noodles are hardened, kneaded, and the more they are kneaded, the better they are; they are made into a long block and placed in the palm of the hand, and then shaved into thin slices with a quick knife; they are boiled in boiling water and eaten in soup or marinade, which is a very interesting way to eat them. " Knife-shaved noodles for China's five famous noodle dishes, the main reason is that the knife skills and techniques to cut the noodles is attractive, the noodles of the sinewy and bite sense and enough to eat after a long memory. The production of knife-shaved noodles pay special attention to peeling and flying, is to peel the noodles to be fast, peeling down the noodles such as small fish rolled into the pot, and the size of the noodles is consistent, outside the tendon and inside the soft, smooth and have a sense of bite. Knife-shaved noodles from Shanxi Taiyuan area, so far there have been hundreds of years of history, legend has it that the Yuan Dynasty period, in order to prevent Han rebellion, and the people's metal all confiscated, and the provisions of the ten a knife to take turns to use, an old man went to the neighbors to take the knife ready to go home to cut noodles, the results of the knife has been taken away, the old man had to go home, just out of the door, was a piece of something touched the foot, look down, is a thin piece of small pieces of iron, and then pick it up! Put into his pocket, back home, because the noodle pot of water has boiled, and no knife to cut, suddenly he thought of a piece of iron, will take the piece of iron to the old lady, the old lady took a look, whining, said: "How to cut the noodle with such a thin piece of iron?" The old man said angrily, "If you can't cut it, you can chop it!" This chopping word out, reminded the old lady, had to put the noodles in the left hand, the right hand to take a small piece of iron, standing in the boiling water of the pot, the noodles chopped into the boiling water, boiled, fished out, poured with marinade can be eaten. This method of chopping noodles has been passed down in Jinzhong area until after the Ming Dynasty when it was improved many times and became a famous noodle dish nowadays. Knife-shaved noodles are traditionally made by holding the noodles in one hand and a knife in the other to cut them into boiling water. This kind of peeling skills pay attention to is "the knife does not leave the face, the face does not leave the knife, hand eye line, a prong after a prong, flat knife is flat strip, curved knife is pronged strip", so in Shanxi there is a limerick "a leaf fell pot a leaf floating, a leaf from the face and out of the knife, silverfish fell into the water turning the white waves, the willow leaves riding the wind down the tree slightly. " Visible knife-shaved noodles in addition to full of mouth, but also full of eyes. Knife-shaved noodles dough to be hard, kneading to be enough, repeatedly rubbing until the dough is smooth, and then rolled into a strip shape, in order to use the hand to hold. There are two types of knives for cutting the noodles: a slightly curved blade for cutting the noodles and a flat, curved blade for cutting the ribbed noodles. At the same time, there are also tips for cooking noodles, Shanxi proverb says "the first pot of dumplings, two pots of noodles", the first pot of boiling noodles is clear soup noodles, two pots of boiling noodles more delicious, cooking should be high heat, in order to maintain the tenderness of the noodles and slippery texture. Knife-shaved noodles in addition to the face of the United States, more importantly, after the pot of toppings (including halogenated, fried sauce, fried, cold and blanch soup), marinades and combinations of vegetables will change with the seasons, depending on the time of year and food, very delicate, for example, in the fall and winter seasonal fashion with steamed lamb, tomato and egg marinade or deep-fried sauce.

(E) Ramen

In various places. In the Qing Dynasty (1644-1911), there was also a popular noodle dish in Shaanxi and Shanxi called "winnowing noodle dish: the noodle is made by mixing water and noodles, kneading them with salt, alkali and oil, covering them with a wet cloth, and then pulling them into thin strips and cooking them, which is called 'winnowing noodle dish'". The noodles can be pulled into flat strips (differentiated by the number of buttons as lampweed skin, strap strips, willow leaf strips, leek flat, fine leek flat, a nest of silk), round strips (differentiated by the number of buttons as coarse white strips, green bean pod strips, coarse uniform strips, fine uniform strips, fine round strips, a nest of silk, longbeard silk), three-pronged or hollow, and the style is similar to that of Shandong's Fushan ramen noodles.

(6) Dan Dan Noodle

Dan Dan Noodle is a kind of noodle dish made of boiled noodles with meat stench. It is said that Dan Dan Noodle was created by a peddler named Chen Bao Bao in Zigong, Sichuan Province, in 1841. At one end of his stretcher, a copper pot was used to separate two compartments, one for cooking noodles, the other for stewing chicken, hooves or toppings, and the other end was a fireplace, and the peddler carried his stretcher along the street to sell the noodles, which gave it its name, and is similar to the bamboo stretcher used for Tainan Danzai noodles.

(7) Yifu Noodle (Instant Noodle)

Yifu Noodle, also known as "Yifu Noodle" or "Yifu Noodle," originated from when and where? There are various legends in Guangdong, Fujian, Suzhou, and the palace, and it's really hard to say for sure. However, according to historical records, the more specific story is that it was created by the family cook of the calligrapher and governor of Yangzhou, Yi Bingshou, in the Qianlong period, and thus named Yi Fu Noodle. Yifu noodles have a history of more than 200 years, and each region has developed its own style, but the basic practice is the same. It is a deep-fried egg noodle that has been widely spread and improved by the people, and has been spread all over the world. There are also articles praising Ifu-myeon as the world's earliest instant noodle, the "ancestor" of instant noodles, kimchi noodles, and instant noodles, and that it was the overseas Chinese in Japan who created today's instant noodle by being inspired by the Ifu-myeon method. Ippu noodles are boiled and then deep-fried with egg noodles, which can be stored and then boiled in water to be eaten when you are hungry, which does have its convenient characteristics. In fact, the practice of Ifugao noodles was first described in the Ming Dynasty in the Song Dynasty, when it was called "Suo-myeon": "Use noodles mixed with salt water as a small dose, lying in oil, wrapped around the frame and gradually moving, the frame hole hanging long thin strands. First boiled in water to remove the salt, and then made of finely chopped soup to boil, dry, and gradually used." Simply put, that is, with flour and salt water mixing and kneading evenly, and then pulled into small pieces smeared with oil, will be placed in the hole of the dough press (river fishing machine, a little bit like the rice moss eye machine), so that the surface leakage and the long strip, after boiling in addition to salty and seasoning, and finally the noodles out of the sun to dry and store slowly used. When analyzed carefully, this is exactly the characteristic of "instant noodles". From this we can see that Chinese instant noodles have a history of at least four hundred years.

(H) dial fish noodles

Dial fish noodles, also known as pick tip, is popular in Shanxi folk a kind of boiled noodles, is the soft dough with dial way to make, because the shape of the noodle like a "fish" like the head of a round belly, so it is called dial fish, but also because of the two ends of the tip, also known as pick tip. The long history of fish-pulling noodles was recorded in the middle of the Yuan Dynasty: yam-pulling fish (white noodles, soybean flour, and cooked yam are stirred well and poured into boiling soup with a spoon). There are also words and phrases like "Linglong Poke Fish". Fish in the folk with sorghum flour, buckwheat flour, small bean flour, mung bean flour, corn flour and other mixed production, most of the current use of flour as raw materials.

(IX) Knife Noodles

Knife Noodles are made by cutting and plucking noodles with a flat knife blade. It evolved from knife-cut noodles. Knife dial noodles knife is special, both ends have handle, the blade of the knife flat appropriate can not be bulging belly, each weighing about two kilograms. First presses the noodle sheet into the appropriate thickness, and then use this knife to cut the dial, the dial out of the noodle is very neat, thick and thin consistent. Shanxi noodle show, there has been a noodle hall of Hu Naihua master set a record of 105 knives per minute dial ***630 strip, the strip is not even stained, the speed of the speed, so that the onlookers dazzled. Noodles is indeed a masterpiece of Shanxi.

(xi) rub fish

Rub fish is hand-rolled into a fish-like pasta and the name of the Shanxi folk often noodle, in addition to rural areas, urban and rural noodle halls and snack stalls are also sold. There are not many records about the production of rubbing fish, only in the book ＜Shanxi Noodles＞ there are eight kinds of records, namely, rubbing noodles, rolling noodles, cooking fish fish, noodles rubbing fish, dry fried noodles, pumpkin stewed fish, burnt mutton stewed fish, potatoes stewed noodle fish, which makes the rubbing of fish in Shanxi noodle food occupies a place. Fish rubbing the raw materials used in flour, buckwheat, wheat, sorghum, corn and other grains, etc., and its shape has a long round bar, threaded shape, the middle of the wide flat and thin shape, etc., and its cooked and eaten with boiling, steaming, stewing, braising, frying, stir-frying, etc., it is a very favorite kind of noodle food.

(12) knife cut noodles

Knife cut noodles, also known as cut noodles, knife cut noodles material is quite extensive, in addition to the commonly used flour, but also can be added to the soybean meal, buckwheat, wheat, sorghum, as well as coarse and fine grains (such as millet, corn) and so on. In addition to the diversity of raw materials, there are also many types, such as ordinary cut noodles, large knife guillotine noodles, etc., and its shape has a large wide strip, two wide strips, willow leaf strips and so on.

(XIII) Marinated Noodles

It is made from a variety of ingredients into a marinated soup mixed with dough. The flavor is sweet, smooth and rich. Marinated noodles soup, to select good mushrooms, shrimp, pork, squid, bamboo shoots, yellow cauliflower, spices flatfish, sandworms and coriander, leeks, bean sprouts, pepper, salsa, garlic, shredded egg and so on. The soup for seasoning lo mein is preferably bone broth or meat broth. Specially selected mushrooms, pork and other ingredients are poured into the soup and boiled through, then groundnut flour is added to thicken the soup, and some rock sugar, salt and monosodium glutamate (MSG) are added to increase the sweet and smooth taste.

(XIV) Shame Noodles

Shame Noodles are long, thin and thin noodles, with fresh and fragrant shame, red oil floating on the surface, sour and spicy soup, tough and refreshing, which are suitable for both young and old people. Shame is divided into two kinds: meat shame and vegetarian shame, of which meat shame is the main one. There are dozens of varieties of noodles, which are characterized by thinness, tendon, lightness, wang, sourness, spiciness and fragrance, and are soft and smooth to eat, among which Qishan Shame Noodle enjoys the most popularity. Chop green onion. 2: Stir-fry the shredded pork in 3 tbsp oil, then add the shredded pork and cabbage, stir-fry well and serve. 3: Boil another half pot of water, add noodles and cook. 4: Put the seasoning into the noodle bowl, add the noodles, spread a little shredded pork with the stir-fried mustard greens and sprinkle with chopped green onion. Tips: squash has old squash and tender squash two kinds, the old squash more salty more fragrant, so to soak through the water before frying, tender squash is less salty, wash and put directly into the same frying can be, but should not be seasoned, so as not to be too salty.

Henan chow mein

Main ingredients: sheep bones (sheep spine leg bone for the best), lamb leg meat, vermicelli, cauliflower, coriander, shredded tofu, seaweed (or choose fungus), quail eggs, flour Ingredients: star anise, Chinese herbs, grass berries, fennel, salt, monosodium glutamate (MSG), sesame oil (the South called "sesame oil") Method: (a), simmering soup, cooking meat 1 ), simmering soup, boiled meat 1, mutton cut into large pieces, mutton and mutton bones washed with water, soaked in water for about 1 hour, fished out, rinsed. 2, star anise, Chinese herbs, grass nuts, fennel together with gauze wrapped, made of seasoning bag. 3, pot filled with water, lamb and sheep bones into the large fire boil, skimming foam, into the seasoning bag, turn the heat to simmer for 2-3 hours, simmer until the lamb is soft and rotten, fish out the seasoning bag, add salt to taste, and wait for the cool standby. (B), the production of dough 1, add a small spoon of salt in the flour, mix well, slowly add water, knead into a soft and hard dough, covered with plastic wrap to wake up for 20 minutes. Then knead for another 10 minutes and cover with plastic wrap and let rise for 20 minutes. Repeat 3-4 times. 2: Shape the dough into a long thick strip, divide into portions, roll each portion into a rectangular sheet about 1cm thick, spread salad oil on the sheet, cover with plastic wrap and let rise for 20 minutes. (C) Prepare the ingredients 1: Soak the vermicelli in water to soften. 2: Wash the cilantro and cut into small pieces. 2, wash cilantro, cut into pieces 3, cauliflower and fungus softened, the fungus torn into small pieces. 4, seaweed soaked and cleaned, shredded. 5, quail eggs cooked, peeled. 6, lamb sliced. (D), the above processes are completed, you can stretch the noodles, cooking 1, pot into the simmering mutton soup, boil, then put the mutton slices, cauliflower, fungus, kelp, tofu, stirring. 2: Turn the pot on again and start stretching the noodles. Take a piece of pasta, hands pinch both ends and gently stretch, stretch the pasta into a width of about 1 cm noodles, into the pot. Repeat this process to stretch all the noodles into the pot. When the pot boils, add the vermicelli and season with salt. Remove from the pot when the noodles are cooked and serve with the sweet garlic and chili sauce.

Braised Beef Noodles Ingredients: 500 grams of beef, 500 grams of noodles, 250 grams of cabbage, 10 cups of water, 4 green onions, 2 slices of ginger, 8 cloves of garlic, 4 star anise, 1 chili pepper; 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine, 1 tablespoon of spicy bean paste, a little sesame oil. Practice: 1, beef cleaned and cut into pieces, blanch to remove blood. 2, start a frying pan, sauté shallots, ginger, scallions, star anise, chili peppers, beef, add 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine, 1 tbsp of spicy bean paste, cook over medium heat for about 1 hour. 3: Boil the water, cook the noodles and pull out, then blanch the baby bok choy. 4: Put a little sesame oil, chopped green onion and beef broth in a bowl, add noodles, bok choy and beef.

Dan Dan noodles Ingredients: 200 grams of noodles, 400 grams of pork filling, 100 grams of sprouts, 25 grams of minced green onion, 10 grams of minced ginger, 10 grams of minced garlic, 1.5 grams of chili noodles, 10 grams of sesame sauce, 1 rape heart, a little cilantro. Seasonings: dark soy sauce, soy sauce, cooking wine, rice vinegar, broth, pepper, lard, sesame oil.

Practice: 1, hot pot, pour the pork filling stir-fried loose to be used. 2, with lard will onion, ginger, garlic burst incense, and then into the chili noodles, sprouts, minced meat stir-fry, add wine, soy sauce, soy sauce, rice vinegar, point a little soup, out of the pot into the sesame sauce, pepper noodles stir-fry well. 3, boiling water in the pot will cook the noodles, fished into a bowl. The oil cabbage heart blanched to be used.