In addition to poetry and distance, Langzhong Ancient City also has dried beef. In addition to dried beef, we also have beef noodles! Speaking of food, what makes Langzhong people miss the most? That must be the authentic local bowl of beef noodles! I remember that the first thing many friends who work or study abroad do when they come back is to rush to a beef noodle restaurant to have a bowl of beef noodles. Many people are looking forward to making that bowl of beef noodles that they have been dreaming of while away from home.

1. Noodles (preferably fresh thin noodles with a higher alkalinity)

Boil the noodles in boiling water until they are about 70% cooked and then remove them immediately Spread out (the water for cooking noodle soup should be wide to ensure that the noodles can mature quickly and evenly in the water without sticking together).

Add fresh oil and use a fan to cool down the dough (in this way, the processed dough will be golden and shiny, loose and not sticky).

2. Beef Sauce (the specialty of Langzhong Beef Noodles is the Sauce)

Cut the beef (beef ribs on top) into 3 cm square dices and drain.

Heat an empty pot, put the diced beef into the pot, stir-fry and scoop up.

Put an appropriate amount of vegetable oil, a little butter, and rock sugar in the pot. When the oil is slightly hot, add the Pixian bean paste and stir-fry until fragrant.

Boil the finely ground and stir-fried five spices, three nai, star anise, pepper, tangerine peel, cumin, grass fruit, bay leaves, ginger, garlic, salt and MSG for half an hour.

Pour in the diced beef, add an appropriate amount of water and simmer for two to three hours (20-30 minutes in the pressure cooker) until the beef is cooked through and the aroma of the ingredients is completely absorbed (the beef made in this way is tender but not raw, Ripe but not rotten, crisp but not tough).

Finally, add water and wet soybean flour to stir into a paste, and then use special brown sugar to color the soup.

3. Side dishes

1. When eating, first put the soybean sprouts beaten in boiling water on the bottom of the bowl, and put the cold noodles on top.

2. Pour a spoonful of hot beef sesame over the noodles, and then sprinkle some leeks (celery sprouts can also be used), coriander, and minced garlic that have also been blanched in boiling water.