Zhajiang noodles, Han pasta. Originally originated from the same noodle shop in Siming and Wuhu, old Beijing, it spread from north to south [1] and was known as one of the "Top Ten Noodles in China", which was popular in Beijing, Tianjin, Hebei, Liaoning, Jilin and other northern regions. It is made of plain noodles and fried sauce. Cut or cook cucumber, Toona sinensis, bean sprouts, green beans and soybeans, and make them into dishes for later use. Then make fried sauce, stir-fry diced meat, onion and ginger in oil, and then add sweet sauce made of yellow sauce or soybean to stir-fry to get fried sauce. After the noodles are cooked, take them out, pour them with fried sauce, and mix them with serving codes to make Zhajiang Noodles. There are noodles that are fished out and soaked in cold water and then added with fried sauce and vegetable code, which is called "over water".

Legend of origin

In the north, people mainly eat pasta, such as steamed bread, steamed stuffed bun, jiaozi, wonton, pancakes and noodles that northerners like to eat. But when Beijingers mention "noodles", it is not these, but noodles, that is, "noodles" is the proper term for noodles.

Noodles mean "longevity", so there are longevity noodles in Beijing noodles. In fact, in Beijing, there is a saying: "Life has three sides, that is, washing three sides, longevity noodles, and meeting three sides."

The so-called washing three sides means that on the third day after the child is born, a "washing three" ceremony is held, and relatives and friends come to eat the child's noodles and wish him a "long life"; Every year after his birthday, he eats "longevity noodles" and "longevity selection", which means wishing him "a long life"; On the third day after death, relatives and friends will eat "three sides", indicating that their feelings for the deceased are continuous.

Actually, it's more than that. In daily life, Beijingers also like noodles very much. There are several ways to eat noodles, such as Zhajiang Noodles and noodles with gravy. Let's talk about old Beijing and the slag river here.

Beijingers generally only eat Lamian Noodles and Daoxiao Noodles.

Hand Lamian Noodles is to put the mixed dough on the chopping board and roll it into large pieces with a large rolling pin. Then the producer takes the knife in his right hand and pushes it with his left hand, so that the cut noodles will stick to some dry noodles, so that they will not stick together. Finally, save it into a handful, hold it in your hands, cut off the place where the two ends are connected, and immediately put it into the boiled pot.

As for Daoxiao Noodles, first roll the dough into thin slices, then sprinkle with dry noodles, layer by layer, and cut into shreds. After the noodles are cooked, put the topping and stir, and you can eat them.

Eating Zhajiang Noodles, Zhajiang Noodles diced meat is more common. When eating, pay attention to eating hot noodles in cold weather and cold noodles in hot weather, and add seasonal dishes to make "noodles" according to the season.

The "face code" season is different, and each has its own emphasis. In early spring, bean sprouts and radish tassels all went to their heads; In late spring, there are green garlic, Chinese toon buds, mung bean mouths and so on. Early summer is fresh garlic, shredded cucumber, shredded lentils and leeks.