Daqian level is a typical local cuisine in Tianshui. It pays attention to wide noodles, big buns and big bowls, and pays attention to thickening in seasonings.
There's an idiom in China called "food never tires of essence". It is really appropriate to use this idiom to describe the big face of Tianshui. If the paddle is compared to an unpretentious farmer and the quack is compared to a gentle and lovely girl, then Tianshui bedding face is completely a successful gentry, and always shows a luxurious style when he gestures. Let's say it's an own goal in this big face. In Tianshui, if there is no oolong head, it is not a real noodle. If the oolong head is an elder, it is not the top grade in the big noodles. Tianshui locals all know that this kind of oolong-headed Toona sinensis will be picked in the deep mountains and forests, and it only takes one or two months from germination to maturity. Therefore, some people even say that "I will not eat noodles after May 5", which shows the important role of oolong in noodles.
There is a special thing in Tianshui noodles, that is, the head of an oolong is used as the head of a scorpion, which highlights the bitterness of an oolong. Wulongtou, the scientific name of Toona sinensis, is a kind of medicine, which has the functions of clearing away heat and toxic materials, clearing fire and diminishing inflammation. That smell is very special.
Oolong head is a typical representative of coarse ingredients with fine ingredients in large noodles, but it is not all. In Tianshui, there is a local famous dish called chop suey. This hodgepodge contains almost everything that people think is the best in daily life: plywood meat, meatballs, crispy skin, egg cakes, dried beans and pork belly. The ingredients of the noodles are almost the combination of seasonal vegetables such as oolong head and garlic bolt and Tianshui chowder, then thickened with potato starch, and then mixed with vinegar, salt, pepper, sesame sauce, mustard juice and so on. When eating, so this originally ordinary and plain life suddenly had an unusual taste.
Bitterness means hanging, and the surface of Tianshui is slightly different from that of other places. Our noodles pay special attention to the preparation of marinades, such as sliced meat, meatballs, crispy skin and garlic sprouts, especially the oolong heads put in spring. Lamian Noodles, also known as Lamian Noodles by Tianshui people, must be used for noodles.
Tianshui noodles also have its unique and complicated technological process. In the early years, people paid attention to grinding wheat on a stone mill, using a cloud basket to make it fine, and then mixing it with warm water and kneading it. After that, they divided the kneaded dough into small pieces (known locally as flour paste), put them on the chopping board in turn with clear oil and covered them with clean towels. Tianshui people call this process "waking up". It is said that the advantage of this is that it not only maintains the gluten of the dough, but also facilitates the final cooking. I don't know whether Qinchuan's "noodles are like belts" originated in Tianshui, or whether Tianshui noodles inherited the ancient rhyme of Qin Feng. In short, the Daoxiao Noodles in Tianshui is broad-faced, both hot and cold, and finally inherited the heroic and rough nature of the ancestors in the west.
Tianshui pays attention to seasonings, such as spicy oil, mustard, sesame, sauce, vinegar and salt. Why did you mention mustard? The spicy taste of mustard and pepper are two channels, its spicy taste is a spicy taste of the upper nose, and the spicy oil we put in is a spicy taste.
Because of the wide variety of ingredients and huge projects, Tianshui people don't always make this kind of pasta that makes them drool when they think about it, unless it is a holiday or reunion with relatives and friends. For ordinary people in Tianshui, cooking a large bowl of noodles at home is more like a festive ceremony or a symbol of reunion. About ten years ago, a veteran from Tianshui City, Taiwan Province Province couldn't help but burst into tears when he saw the words "big noodles" in his family book, and wrote a sentence: "Family members should always rest assured and worry about becoming an old man trapped". From this point of view, what a warm and profound brand has been left in the hearts of Tianshui people living in other places.
As one of the most distinctive varieties of Tianshui pasta, large noodles show Tianshui people's exquisite pursuit of food from one side. Even in the most plain and difficult life, this pursuit is always revealed. For pasta with Tianshui local characteristics, such as flat food, sesame food and broken noodles, Tianshui people can always make different patterns with the most common noodles, and live a simple life with relish, which also shows Tianshui people's unwilling loneliness and optimistic personality in a certain sense.
This is an era of rapid change, and the variety of large areas has increased a lot. However, in the minds of most Tianshui people, what they think is the bowl of noodles with both oolong head and plywood meat and meatballs. Every ten days and a half months, Tianshui people will cook or eat a bowl of noodles, so that the sticky, bitter and delicious feeling will overflow in their quiet life for a long time. Over the years, Tianshui ancient city and its culture have been inherited, developed and continued. ...