Is Xiangyang beef noodles delicious?

As the saying goes, one side of the soil and water supports one side, because the soil and water are different everywhere, and the things that grow are different.

For example, the kohlrabi in Xiangyang is unique because of the local climate and soil, and only it can make better kohlrabi.

Xiangyang's domestic water mainly comes from the Han River, which is sweet and delicious and very suitable for making pasta.

There is a Hui street at a bridge head in Xiangyang, where many Hui people live. They usually kill cattle and sheep for a living and have different experiences on the quality of beef. Therefore, they used natural Hanjiang river water, beef selected by themselves, and pepper, pepper and other raw materials to make very delicious beef noodles.

Xiangyang beef noodles have a long history. According to historical records, as early as 400 years ago, the ancestors of Xiangyang people invented beef noodles.

Xiangyang beef noodles are well known. The habit of breakfast in Xiangyang is a bowl of beef noodles, a bowl of rice wine and a few garlic, which is very refreshing.

Many foreign guests have eaten beef noodles in Xiangyang, and they are full of praise. It is said that the beef noodles in Xiangyang are delicious.

It must be delicious, but different places have different tastes, so we can't generalize. Please look at the following analysis:

On the one hand, the soil and water have a taste, and on the other hand, the culture has feelings. Xiangyang Beef Noodles, Wuhan Regan Noodles Beef Noodles, Lanzhou Beef Noodles (Lamian Noodles), Shanxi Daoxiao Noodles, Shaanxi Oil Spilled Noodles, Zhajiang Noodles, Hot and Sour Noodles, Dandan Noodles Noodles, Shredded Pork Noodles, etc. These are all famous local snacks, each with its own flavor and favorite people.

I have worked and lived in Xiangyang for more than ten years and like Xiangyang beef noodles very much. I always eat it two or three times a week, which is not only delicious, but also convenient and cheap everywhere, and is very popular with local people. In recent years, Xiangyang beef noodles have gradually spread all over the country, and business is not bad. It is an exaggeration to say that it is popular all over the country.

First of all, no matter what the surface is, there is no local soil and water climate, and driving to other places always feels worse. For example, Xiangyang beef noodles taste authentic in Xiangyang, but the shop driving to Wuhan is still the same craft, the same master, but the taste is not so authentic. This is something I have experienced many times personally. There is a Xiangyang beef noodle restaurant downstairs in my house. Basically, I will not go after eating it once. The reason is that the geographical location has changed and the taste has changed. Besides, Wuhan people prefer Regan Noodles, just as Lanzhou people like Lanzhou Lamian Noodles. If Xiangyang beef noodles are opened to some places in Lanzhou or Ningxia, the business naturally cannot compete with the local word of mouth.

It is estimated that opening a branch of Xiangyang beef noodles in other cities is better than opening branches in Wuhan, Lanzhou and Shanxi, because these places have their own traditional gourmet noodles. I also hope that Xiangyang beef noodles will spread all over the country. After all, I have lived in Xiangyang for nearly 20 years and my feelings are still there!

Speaking of Xiangyang beef noodles, we should start from the early 1990 s. At that time, it just started with butter noodles, tofu noodles and beef offal noodles. Many friends said it started from Jiao Min Street (Friendship Street) under Fancheng Bridge 1. But I think it should be based on Madaokou, 123 Huangpubs.

At that time, the best business should be two pedestrian streets behind Wolong Hotel and one next to Chenguang Primary School in a happy community. The queue even lasted for half an hour!

Later, the whole street in Dingzhongmen was covered with beef offal noodles. At that time, the big bowl of butter and tofu noodles cost 80 cents, the small bowl cost 50 cents, and the chop suey noodles cost 1.5 yuan. Later, the streets and alleys of Xiangfan City were full of chop suey noodles,,,,

Xiangfan is a strange place. Breakfast snacks from all over the country have been in Xiangfan for two years, but beef noodle is an example, which lasts for twenty or thirty years. As long as they have lived in Xiangfan for a long time and can't eat beef offal noodles for three days, they always feel that something is missing.

Getting up in the morning is more comfortable than eating anything, a bowl of chop suey noodles, a bowl of wine and some garlic.

When relatives and friends from other places come to Xiangfan, they must take them to taste the beef offal noodles in Xiangfan too early. It can be said that most of them are delicious!

Friends who come to Xiangyang can try Xiangyang's special breakfast, and the price is not expensive. A bowl of beef offal, beef noodles and a bowl of rice wine only cost 12__3 yuan money, which will make you full and memorable.

I am from Xiangyang, and my answer is delicious. We have lived here for decades and have been eating. A bowl of beef noodles, a bowl of yellow wine or a bowl of freshly squeezed soybean milk in the morning is really delicious. You will miss beef noodles when you travel for a few days. For friends who don't like spicy food, I feel almost boring! Every beef noodle restaurant has different tastes, so it is most important to choose an authentic beef noodle restaurant.

Xiangyang beef noodles are very delicious food. In Xiangyang, a bowl of butter noodles and beef offal noodles is a delicious breakfast they often enjoy. Xiangyang beef noodles are spicy and delicious, with rich aroma and endless aftertaste.

The practice of Xiangyang beef noodles is very particular, not only the noodles are delicious, but also the soup is very strong. The most critical feature is the traditional Chinese medicine halogen bag. For people who like spicy food, adding a spoonful of Chili oil to steamed noodles is even more delicious.

Friends who like to eat beef noodles can also try to cook at home by themselves, and attach the method.

Ingredients: soybean oil, a little onion, two slices of ginger, soy sauce, cooking wine, sugar and pepper.

Accessories: Chili oil, dried Chili, monosodium glutamate, beef soup, refined salt.

Practice: the first step: cut the washed beef into two neat pieces; Peel green onions; Was, cutting into section, and cutting into sections; Sliced ginger; Cleaning dried red pepper, removing seeds, and cutting into sections with the length of 1 cm; Sesame is baked and fried.

Step 2: Marinate beef with onion, ginger slices, refined salt and cooking wine. 1 hour, steaming in a boiling water cage, taking out and cooling, and cutting into strips with a length of 4cm and a width of 1 cm.

Step 3: Heat the wok, add soybean oil, heat to 50%, add beef strips, fry until dry, and take out the oil control.

Step 4: put some soybean oil in the pot, heat the oil and add pepper. The oil is a little cooler. When the dried peppers are fried to purple-black, add the onion and ginger and stir fry. Then add beef soup, soy sauce, monosodium glutamate and beef in turn, and cook over medium heat until the juice becomes thick. When the juice is used up, pour Chili oil on it and a bowl of delicious beef noodles will be ready.

Xiangyang beef noodles are of course delicious. Do you need to doubt this? I have traveled all over the country for more than ten years and have eaten countless beef noodles. I made Xiangyang's.

First, the price is cheap. 12 yuan's noodles, chunks of beef, a lot of beef offal, noodles and eggs, refreshing red oil, and a bowl of rice wine. I don't know what is better than the stingy Lanzhou Lamian Noodles.

Second, the flavor is unique. Xiangyang beef noodles are mainly cold and spicy, seasoned with butter, and pure without chopped pepper, sauerkraut and pepper.

Finally, I'll give you a list of delicious beef noodles: Yang Yuxin, Hunan eats fried diced peppers, Kunming eats Lamian Noodles, and Zhengzhou eats soup heads. As for Lanzhou and other places, I can only respond with a hehe attitude.

Xiangyang beef noodles are the thickest bowl of noodles in the Jianghu. They are spicy and delicious, and have a style of not being angry and arrogant. One of the four major beef noodles in China, Lanzhou Beef Noodles and Neijiang Beef Noodles can be traced back to the Republic of China. Taiwan Province beef noodles were formed in 1960s and 1970s, while Xiangyang beef noodles have a history of only 30 years. This soup tastes very strong. If you don't like soup, the beef marinated in this way is also super fragrant.

Xiangyang beef practice;

Material: beef,1.5kg.

Noodles for 3-6 people.

Accessories: rapeseed oil 15g, fennel 10g, star anise 2, tsaoko 1g, pepper 4g, fragrant leaves 4g, clove 2g, dried red pepper 4g, soy sauce 10g, sugar 20g and water 1kg.

step

1. Mix materials according to quantity.

2. Strict proportion is the key, and the final taste is very important.

3. After entering the water, boil the meat in cold water. Oh, forgive me for putting a big bone, but it's just meat.

4. Add 15g rapeseed oil to the pot, stir-fry the ingredients, then pour water, soy sauce and sugar to boil, and add meat.

5. Bring the liquid in the pot to a large fire and add the beef. Cover the pot and heat for 2-3 hours. Turn off the fire and put it in the refrigerator overnight. I cooked it at night, but I don't think it tastes too strong. Put less soy sauce.

6. When eating, stir-fried beef is more fragrant, with fragrant leaves, star anise, pepper 15g, cinnamon 40g, garlic slices and onion slices 60g. Stir-fried beef in a pot.

7. put some Chili oil. Home cooking is not authentic and exquisite, but you should also make butter and red oil. If you are interested, you can make your own red oil, that is, the oil is pungent, but the red oil of Xiangyang beef noodles should be butter and rapeseed oil, which is pungent.

8. This is my spilled red oil, with rapeseed oil.

9. Oleic acid

10. Finally, pour the soup below and add some coriander to eat. Super fragrant! It's much more delicious than what is sold outside.

Reprinted from: /recipe/ 1079798/

Xiangyang locals eat more beef noodles than beef noodles. Beef noodles are made of fresh beef intestines and beef bones. They are spicy and delicious, and they are absolutely delicious with a bowl of local cold yellow wine. However, because the butter of authentic beef offal beef noodles is too heavy, many places outside Xiangyang are not used to it, which has caused geographical limitations.

Xiangyang beef noodles are actually more butter noodles and beef offal noodles. Spicy and delicious, clear, white, red and fragrant, unique strong alkaline noodles and secret soup ingredients are the characteristics of Xiangyang beef noodles. Perhaps outsiders feel greasy or even monotonous, but only Xiangyang people cook their own breakfast in the core historical sites of life. If they don't eat for a few days, a bowl of yellow rice wine or soybean milk will have a long aftertaste, which is necessary!

I am from Gucheng, Xiangyang, and there are nearly ten noodle restaurants near my home, all of which only make breakfast. Business is good and bad, and you have to queue up for good. It should be said that Xiangyang beef noodles are a must for breakfast in Xiangyang, but Xiangyang beef noodles are actually a general term, divided into alkaline noodles and rolled noodles. Personally, I am not used to alkaline noodles. There are many kinds of soups, such as beef noodles, beef noodles, chicken noodle soup and bones. There are many kinds of yellow wine. Ordinary yellow rice wine is similar to a drink. A bowl of good yellow rice wine can intoxicate people. It depends on the brewing process and storage time. Personally, I like to eat Toona sinensis rolled noodles, put mung bean sprouts at the bottom of the bowl, crispy after scalding, and add yellow wine to stay up all night. I was full of energy all morning.