Eat.

The charm of Yuzhu comes from the "rehydration" process of its dry noodles. You must put the dough into the high-temperature boiling water of 95 degrees, which is close to boiling but not boiling. Wait for a while, and wait patiently for the water to melt the dough. Spread slightly, turn over gently with chopsticks and stir, then fish it into a bowl with the poached eggs at a mysterious and mysterious moment. At this time, the noodles are "rehydrated" just right.

The loose pores formed by frying the dry noodles absorb the moisture just right. The gluten in the wheat flour is resurrected for the second time. Every noodle is full of vitality, and you can enjoy it. It's indescribably refreshing.

Culture:

This is just a bag of instant noodles. The progress of Jincheng’s food culture relies on countless hard-working and intelligent cooks in southeastern Shanxi. I often marvel at how they use the scarcest materials to create We create the greatest breadth and depth of food.

As long as you give them some grains and white flour, pinch some beans, pumpkins, and cabbages from the field, scoop out a small bowl of sauerkraut in the corner, and sprout a handful of bean sprouts by the stove, you can create endless combinations for your family. .

Noodles, rolled noodles, three-way noodles, rice noodles, boiled soup, glutinous rice noodles, black strips, various glutinous rice soups, thin steamed buns, boiled dumplings, flat food, dipped in garlic slices.

The delicacies of those places with abundant products in Huguang, Sichuan, Shandong and Henan are indeed wonderful, but when the products are too abundant, it is often difficult to improve cooking in depth. In an environment of scarcity, people often try their best to tap the potential and potential of simple ingredients. tasty.