Taihe noodles are good and the soup is good. Taihe county produces high-quality wheat. Noodles are made of refined wheat flour mixed with salt and water according to different seasons of the year. After repeated kneading, it was made into small noodles with a diameter of half an inch and a length of eight inches. Then apply sesame oil, code the box and cover it with a clean wet towel. Moisturizing fried dough sticks are soft and long, and feel like silk. When making a board, the chef arranges three sticks on the chopping board, pinching three heads with his left hand and three heads with his right hand, suddenly raising his head and slamming it on the chopping board. One after another, grasping, throwing, pulling and flashing, hence the name board. In the chef's hand, the three small noodles are changed from short to long, from thick to thin, and converted into three times. The total length is over 50 feet, and the thickness is even, just like a waterfall. Pick up the cooked board, clean and smooth, crystal clear. The cook pinched some vegetables and put them on it, then poured hot bordeaux soup. Red soup with white flour and green leaves greatly increases people's appetite.
Saozi (that is, soup) is also very particular about the production. The ingredients are fennel, pepper, cinnamon, batter, salt, red pepper, sheep oil and mutton. Make a pot of minced meat and put all kinds of materials in a certain proportion and order. When making, the sheep oil is diluted and boiled first, and then the seasoning is added. The large amount of dried red pepper is to highlight the spicy taste and color of SAO Zi, and mutton also accounts for a large proportion. Cut the superior mutton into square pieces, and then throw the mutton into the pot after the red pepper color comes down. At this time, we must master the heat, so that the mutton can be cooked neither old nor tender, just right. After the SAO seeds are prepared, they are scooped into a porcelain-lined basin, cooled and solidified into a solid, which can be taken as you eat and stored all the year round without deterioration.
Strolling in Taihe, noodle restaurants are scattered all over the city, and diners shout at the boss before entering the door: "A big bowl! ! ! Add some spicy food, "the boss will say brightly," OK, sit inside! ! ! Sometimes I ask my boss to add an egg. The egg has been soaked in the soup on the chopping board for a long time, and there is juice in the yolk. The noodles haven't been served yet, and the chopsticks are already in my hand. Listening to the sound of the boss slamming the board on the chopping board and smelling the smell of the juice floating on the chopping board has made people salivate. There is nothing to pay attention to when eating a board. The white and wide noodles (thick) are covered with green spinach leaves and red ones. Serve the big bowl and stir it quickly with chopsticks. Some people will stir patiently to make their stomachs hang again. When they eat it, they are all like tigers and wolves. Some people hold up a big bowl and drink flat soup with their hands halfway. Some people are used to eating noodles in a bowl first, picking up leaves, and then drinking soup in one gulp. Napkins are essential, even in the coldest winter, when they are sweating, they will wipe the sweat.
Have a drink with friends. The noodle restaurant is a great place to go. A few simple dishes, a big pot of old wine and a few casual jokes can lead to jubilation. The short-lived trifles of parents and the entanglements of relatives and neighbors turned into indifferent laughter in the warm soup. Take advantage of the warm energy, make a few complaints and make a few wishes. Perhaps, strangers will become friends with nothing to say after coming out of the noodle restaurant. The generous hospitality of Taihe people is vividly reflected.