Queen's steamed cold noodles with rice for husband and wife is also called "cold noodles with rice for husband and wife". There is a legend. According to legend, at the time of Emperor Gaozong of the Tang Dynasty, Wu Meiniang (formerly known as Wu Zetian), the daughter of Shangshu Warrior of the Ministry of Industry, was chosen as a talented person by Emperor Taizong at the age of 14. At that time, because of your fate, she had to leave her childhood sweetheart Chang Jianfeng. When Wu Meiniang was a child, he often swam the river bend with Jianfeng, and there was a noodle shop at the river bend ferry. Every time they swam across the river, they always went to the noodle shop to eat a bowl. Therefore, I got acquainted with the shop owner, and often talked about the production of noodles while eating. After a period of time, I also got a deeper understanding of this. Later, they thought it would be nice to eat a cold noodle in summer. So I experimented with the noodle shop master and finally developed a soft and delicious rice cold noodle with rice pulp, which is soft, tough and non-sticky. Mei Niang and Jianfeng were so happy that they hugged each other. When the noodle shop master saw this, he joked with the two little lovers: This noodle is better called "cold noodles with husband and wife rice", which happened to be Mei Niang's birthday, and the cold noodles with husband and wife rice was born. This spread and became a local favorite food. Later, Mei Niang went to Chang 'an, Kyoto. Although she and Chang Jianfeng never became husband and wife, the couple's cold noodles were handed down.
Later, when Wu Meiniang became a female emperor, she was still obsessed with "cold noodles with rice for husband and wife". Every birthday, she ordered the chef to cook a bowl for her to eat, which lasted until her birthday. Technology: the steamed cold noodles are made of the finest rice. After the rice is washed clean, soak it in clear water for one day, add 1/1 of the rice, then grind it into moderate slurry and steam it in a steamer with fried cloth. After steaming, pour it on the table covered with sesame oil or vegetable oil. Cool, fold and cut into filaments. This kind of cold noodles is chewy and refreshing, and there are many ways to eat it. The most common way to eat it is; Put the cold noodles in the bowl, add seasonings such as soy sauce, balsamic vinegar, pepper, spicy oil, sesame oil, sugar, pepper noodles, garlic paste, etc. After stirring, it has five flavors: sour, sweet, hemp, spicy and fragrant. Sichuan flavor is full. Cold noodles are so spicy that people blush and their mouths are numb, but they are delicious.
famous and special foods in northern Sichuan. With a long history, there is a legend in Jianmen Mountain that Jiang Wei used local materials to grind tofu to reward officers and soldiers when he was guarding Jiange Pavilion. Soybeans produced from gravel sandy soil in Jianmen mountain area are used as raw materials, and are made by soaking beans, grinding, filtering residue, boiling, pulping and dewatering with "Jianquan" water from the 71st peak of Jianmen. Hundreds of dishes can be made by cooking methods such as frying, frying, stir-frying, roasting, stewing, steaming, boiling and cold salad. The famous dishes are water chestnut tofu, pregnant tofu, bear's paw tofu, snowflake tofu and spicy tofu. It has the characteristics of white, tender and delicate, fresh and delicious. The "Zhigong Temple Dried Tofu" made of Jianmen Tofu has a square shape, golden skin, white and delicate interior, and is mellow and delicious.
Three Flowers in Guangyuan Snacks
Among the local snacks in Guangyuan, "walnut cake", "steamed cold noodles" and "bean noodles with sauerkraut" are the most famous, and they are known as "Three Flowers in Guangyuan Snacks".
Guangyuan, located in the mountainous area, is rich in walnuts. Legend has it that more than 1 years ago, when Kongming Liu came out of Qishan, he made "walnut cake" with walnuts and flour as dry food for marching and fighting. Later, it was passed down and people continued to improve it. Now, "walnut cake" has become a good snack.
The walnut cake is made of the first-class walnut kernel, and then the sesame seeds are added to grind into slurry, and then the salt and pepper are smeared on the fermentation surface to make a round cake the size of a teacup, and then the walnut cake is baked in the furnace. If rolled into thin slices and baked, it is called "crispy". "Walnut cake" is crisp and fragrant, golden in color and very delicious.
the steamed cold noodles in Guangyuan are made of the finest rice. After the rice is washed clean, soak it in clear water for one day, add 1/1 of the rice, grind it into moderate slurry with a beater or a stone mill, and steam it in a steamer with gauze. After steaming, pour it on the desk covered with sesame oil or vegetable oil to avoid adhesion. Cool, fold and cut into filaments. This kind of cold noodles is chewy and refreshing, and can be eaten in a variety of ways. The most common way is to put cold noodles in a bowl, and pour in soy sauce, balsamic vinegar, pepper, spicy oil, sesame oil, white sugar, pepper noodles and garlic paste. After stirring, it has five flavors of sour, sweet, hemp, spicy and fragrant, which is full of Sichuan flavor. Cold noodles are so spicy that people blush and make a sound, but they are delicious.
Guangyuan-style snack, sauerkraut and bean curd noodles, is made by putting red oil in a bowl, mixing noodles with soup, and then adding sauerkraut and bean curd, which is fragrant and delicious. Sauerkraut and bean curd noodles have therapeutic effect on people with less stomach acid, and also have the function of relieving oil and appetizing.