Among the numerous snacks in Guizhou, Wang Chang noodles have the knife skills of Daoxiao Noodles in Shanxi, the strength of Lamian Noodles in Lanzhou, the moisture of Dandan Noodles in Sichuan, and the mellow flavor of Regan Noodles in Wuhan, which are famous for their "three unique" colors, fragrance and taste, and have the characteristics of tender blood, crispy noodles, spicy soup, red but not spicy, oily but not greasy, crisp but not raw.
Wang Chang noodles originated in the late Qing Dynasty. It is said that 100 years ago, there were many meat cases in Beimenqiao area of Guiyang. There are two noodle restaurants on the bridge, Fu Noodle Restaurant and Yan Noodle Restaurant. They make sausage noodles with pork fat sausage and pig blood to attract customers who come to buy meat and vegetables. The two noodle restaurants competed with each other, which improved the quality of Wang Chang noodles and finally sold them in Guiyang.
Sausage noodles are unique not only because they have long-lasting fat intestines and strong blood flow, but also because they are as crisp and strong blood flow as fat intestines. To put it bluntly, it is to make sausage sauce and prosperous sauce with fat sausage and blood curd respectively, then make crispy sauce with pork belly, and then make red oil with sausage oil, crispy sauce and Chili oil, thus forming the basic characteristics of sausage noodles "three sauces" and red oil.
The characteristic of sausage noodles is that its noodle making technology is a bit special. The noodles for sausage noodles are handmade egg noodles. When making, use 500 grams of superior flour, add 4 eggs, a little edible alkali, and a proper amount of water, and knead it repeatedly into a water-mixed dough. Then put the dough on a special chopping board, fold it repeatedly and squeeze it into a satin-thin dough sheet, then sprinkle it with bean powder, fold it up and cut it into filaments. The whole operation process is called "three turns, four times and nine cuts".
Wang Chang noodles are also very particular about cooking noodles. Authentic Wang Chang noodles are cooked in a bowl, never in a big pot at a time. Each bowl of instant noodles is about 80g. Shake it and put it in a boiling pot until it boils. When it boils, pick up the noodles with bamboo chopsticks to see if they are straight. If it is straight, scoop it up with a colander, then pour a bowl of cold water into the colander, and then quickly put the noodles into the soup pot to heat it, so that the noodles are "tight" and can be put into use.
In the bowl at the bottom of the bean sprouts, pour the chicken soup into the bowl, add the fat sausage slices, blood curd slices and crispy noodles, and finally pour the red oil and sprinkle with chopped green onion.
Concise menu
Raw materials:
90g of egg noodles, 50g of pork intestines, 250g of pork belly, 25g of blood curd, mung bean sprouts 15g, and 250g of tin-coated tofu.
Seasoning:
Three-in-one oil, Bazin pepper, fermented bean curd, monosodium glutamate, sweet wine, pepper powder, garlic paste, Jiang Mo, chopped green onion, broth and other appropriate amounts.
Exercise:
1, cooking. Wash the pig intestines to remove fishy smell, cook them until they are half cooked, remove and cut into pieces, and add spices to cook them together.
2. Pork belly is cooked and cut into small dices. After adding salt to the pan and frying the oil, pour the oil into the sweet wine, cook some vinegar and fry until crisp.
3. Cut the tofu into pieces, soak it in salt water, drain the water and fry it into a bubble whistle.
4. Add crispy whistle oil, sausage oil and Zanzibao into the oil pan, stir-fry until fragrant, add Jiang Mo, garlic paste and bean curd, add water to boil, and pour out the red oil for later use.
5. Boil the egg noodles and bean sprouts in a boiling water pot for about 1 min. Put the intestines, crispy whistle and yuba whistle into a noodle bowl, put the blood-filled tablets into the pot with a colander, put them on the noodles, and scoop in the broth, red oil, monosodium glutamate and chopped green onion.