1. The origin of rice noodles
The origin of rice noodles
The origin of rice noodles is for the convenience of eating. When guests come, it’s too slow to wash and cook the rice; the rice noodles are already cooked, so they’re easy to cook and easy to carry around. Rice noodles were considered a "high-end food" in the past, and guests would only be served "fried rice noodles" during festive banquets and special holidays. According to records, the origin of the food "rice noodles" is: When the Chinese moved southward to Fujian, Zhejiang, and Jiangxi during the "Five Rebellions", they still pressed rice into strips and ate it, which is today's rice noodles. Therefore, historical records believe that: Northerners I was accustomed to eating noodles, and when I went to the south, I used rice to make noodles, which is the origin of today's rice noodles. Today, the mainland is famous for Jiangxi, Fujian, Guangdong, and Guangxi; Taiwan is famous for its Hsinchu rice noodles. Jiangxi rice noodles are famous for their unique flavor. Guilin in Guangxi is famous for its traditional cultural "crossing the bridge rice noodles". Rice noodles in Fujian and Guangdong have a long history. Today's rice noodles have evolved into rich varieties, diverse flavors, and styles as thin as silver threads. There are even hollow rice noodles, such as Italian macaroni (flour products) XXXXXX Co., Ltd.'s macaroni (rice products); there are also instant noodle-style instant rice noodles, which can be eaten by boiling them in boiling water, which is convenient and fast; There are also nutritious rice noodles; rice noodles have become more and more popular today, and more and more people use it as a staple food for breakfast and late night snacks. 2. The history of Guangchang rice noodles
It is rumored. Another theory is that when Qin Shihuang occupied Guilin, the northern soldiers were fighting in Guilin and were not used to the rice from the south, so people at that time used it. The rice was ground into powder and made into noodles to relieve the soldiers' homesickness.
Guilin rice noodles reached their peak during the Qing Dynasty and the Republic of China. Fried noodles, Huixianzhai's braised noodles, and Yi Rongzhai's soup noodles each have their own unique skills, attracting countless repeat customers. The three restaurants do not try to defeat each other, but encourage each other to come up with their own unique tricks. If you sell soup noodles, I will sell braised noodles; if you sell braised noodles, I will sell stir-fried noodles. It is a fair competition, and everyone uses their brains to innovate. Therefore, the allusion of "Sanzhai Da Lei" is still popular in Tianjin. Lu Ledao.
Guilin rice noodles were later derived into cold noodles, hot and sour noodles, three delicacies noodles, beef brisket noodles, etc., which injected infinite vitality into the rice noodles. The tolerance for Liuzhou snail rice noodles and Guangdong roll rice noodles has enriched the foundation of Guilin rice noodles. There is endless talk about Guilin rice noodles for three days and six nights.
Not to mention Li Zongrendang. He became the acting president and sent a special plane to Guilin to ask for rice noodles to be sent to Nanjing to resolve the slander. You can see the taste of the old drunkard in Guilin asking for a bowl of rice noodles as a gift of Sanhua wine at eight in the morning and drinking until noon. "I want to be a god." With rice noodles and Sanhua wine, he still doesn't want to be a god. Rice noodle shops are everywhere in Guilin. Many people come to Guilin to sell local snacks. Only when they came here did they realize how attached Guilin people are to rice noodles. I have no choice but to switch to selling rice noodles. Some people don’t know the secret of boiling brine and think that brine is just soy sauce and MSG. Guilin people spit it out after eating it. In fact, it is not easy to be a real rice noodle maker in China. There are hundreds of ways to prepare dishes, and the ingredients of Guilin rice noodles use almost all the techniques of Chinese cuisine. It is amazing to say that Guilin rice noodles are a classic of cooking art.
I saw this passage in the Guilin Rice Noodles Culture and Art Museum: "Guilin rice noodles are the originator of the world's fast food industry; Guilin rice noodles are the representative of Chinese food culture; Guilin rice noodles are the classics of cooking art; Guilin rice noodles are a testimony of national integration. ” 3. What is the history of Guilin rice noodles?
The legend of Guilin rice noodles has been told for many years, but no one asked, and few people tried to verify it. Legend has it that the first emperor of Qin sent Shi Lu to lead migrant workers to dig the Ling Canal. After the canal was completed, the first emperor of Qin, accompanied by Prime Minister Li Si, visited Guilin's landscape incognito. His old man has a hobby. He likes to use carp whiskers and fish maws to drink wine. They are so crispy. When he came to the Lijiang River, he saw, wow, the carp in the Lijiang River could be held in his hands. He was so happy that he took pictures of them and asked the boatman to get them quickly, and he was given a lot of money. It takes so many carps to make a bowl of fish for one meal. Qin Shihuang traveled upstream of the Li River for half a month and killed thousands of carps. The carp king in the Li River was so anxious that he jumped up and down, vowing to overturn Qin Shihuang's boat and kill him in the belly of the fish! He Bo knew about it and warned him that the emperor's affairs should not be messed up. You should find another way quickly. King Carp was quick to think and made fish whiskers (rice noodles) and fish maw (cut into powder) by grinding rice into pulp. Qin Shihuang ate it and was so impressed that Guilin rice noodles were born.
Later, Qin Shihuang became a tyrant for the ages by "burning books and entrapping Confucians". The people no longer liked him, so they simply changed the legend of Guilin rice noodles into a young man who ferried on the Peach Blossom River and saved the Li River. Carp King, Carp King asked him what he wanted in return. The young man was a filial son and said that his old mother was sick and had a poor appetite. After hearing this, Carp King taught him how to make rice noodles. Once the old mother ate it, it was delicious and digestible. The disease is also cured. Because the young man is from the Yao people, legend says that rice noodles were first made by the Yao people. In the past, a wooden carp was always hung on the embossed lattice window of the rice noodle workshop, which is based on these legends.
Legends are legends.
Who makes Guilin rice noodles? It turned out that in order to unify China, King Yingzheng of Qin sent Tu Sui to lead an army of 500,000 to fight in South Vietnam, and then sent Shi Lu to lead migrant workers to dig the Ling Canal to connect the Xiang River and Li River to solve the transportation problem. The ethnic minorities in South Vietnam were brave and powerful and refused to obey the King of Qin. The Qin army did not disarm for three years and never left their weapons, which shows the fierceness of the battle. Since South Vietnam is located in a mountainous area with inconvenient transportation, the Qin army was not accustomed to the acclimatization and the food supply was difficult. A large number of soldiers often suffered from hunger and illness. These soldiers from the northwest grew up eating wheat noodles. The pulled noodles, shaved noodles, and steamed buns with mutton offal soup from the northwest are all their delicacies. Now they are far away from their homeland and fighting in the south. The mountains are high and the water is deep, and food cannot be transported. It is impossible for people to march and fight on an empty stomach. They have to collect food locally to solve the major issue of food.
But the south is rich in rice, but not wheat. This means that the soil and water support the people.
How to transform rice into wheat noodles so that the soldiers of the Qin army can accept it? Shi Lu gave the task to the cooks in the army to complete. According to the principle of making noodles in the northwest, the cook first swells the rice, grinds it into rice pulp, drains the water, and kneads it into a dough. Then the dough is steamed until half-cooked, then pounded in a mortar and pestle for a while, and finally the vermicelli is squeezed out manually and dropped directly into a pot of boiling water to cook and eat. The dough is not pounded, but the rice noodles are pounded to make the squeezed vermicelli stronger. Legend has it that in the old days, a stick of Guilin rice noodles hung from the second floor and mopped on the floor would not break. Its strength can be imagined. The doctor of the Qin Army used local Chinese herbal medicine and boiled it into an anti-epidemic soup for the soldiers to take to solve the problem of acclimatization. For health reasons and due to the tension of the war, soldiers often ate rice noodles and medicinal soup together in three or two mouthfuls. Over time, the prototype of Guilin rice noodle brine gradually formed. Later, it was improved and processed by rice noodle sellers, and it became Guilin rice noodle brine with unique flavor.
Why can brine treat diseases that are “acclimated to the soil”? It turns out that Guilin rice noodle brine is made from a variety of herbs and spices such as fennel, fennel, pepper, tangerine peel, betel nut, cinnamon, cloves, cinnamon twigs, pepper, bay leaves, licorice, sand ginger, star anise, etc. These herbs are all specially prepared. Treat wrist and abdominal pain, indigestion, vomiting and diarrhea. It’s no wonder that the elderly and longevity people in Guilin have a hobby of eating rice noodles.
After Qin Shihuang unified the south, Shi'an County (the predecessor of Guilin City) was established in the sixth year of Yuanding of the Han Dynasty. A large number of northern immigrants moved to Guilin, including many such as Zhuge Liang, Han Xin, Tao Yuanming, Zhou Dunyi, Li Shimin, Zhao Kuangyin, etc. Descendants of historical celebrities, these northern immigrants came to Guilin and called rice noodles "rice noodles". This name continued until the evacuation of Guilin during the Anti-Japanese War.
Therefore, Guilin rice noodles have been produced since the Qin Dynasty. In other words, Guilin people have been eating rice noodles for 2,300 years. 4. The historical story of Hutou Rice Noodles
In the 21st year of the reign of Emperor Kangxi of the Qing Dynasty (1682), Xuanye, the saint ancestor of the Qing Dynasty, pacified the "Rebellion of the Three Feudatories" and celebrated his 29th birthday. The superstitious Emperor Kangxi decided to Make Christmas early.
The news was quickly delivered to Anxi. Li Guangdi discussed with his cousin Li Guangdou and uncle Li Riyu how to add splendor to the "Peace Banquet"? At that time, Hutou Mountain was high in water, dangerous, dense, dense, dense with tigers, and there were many village kings. The people's lives were extremely difficult, and they had nothing to offer them. When Li Guangdi was a child, he was captured by Lin Risheng, the king of Maoding Village in Yongchun, and taken to a mountain village. He was rescued by Zen Master Shang Dehui of Dongyue Temple in Anxi County. Before returning home, Li Guangdi learned how to make gouache at Dongyue Temple. At this time, Li Guangdi suddenly thought that the rice noodles made from Hutou spring water had a soft and delicate texture. It was better to make the gouache into thick strips and then dry them in the sun and take them to the court. Then he could show how to eat them in public. Cousins ??and uncles said this was very good, but northerners like to eat dry food, and it is difficult for the emperor to get the soup dripping with water. It is recommended to bring shredded bamboo shoots from Hutou and stir-fry them together, which will make the taste even more unique.
In this way, Li Guangdi turned Hutou rice noodles into tribute. He stir-fried shredded pork, shrimps and mushrooms, added an appropriate amount of meat bone soup and rice noodles to the pan, stir-fried and stirred, and quickly poured the fried rice noodles into the porcelain plate. It turned out to be the banquet for Emperor Kangxi to entertain ministers, Hanlin and meritorious officials. Zhishen’s dishes include Quanzhou’s local delicacies. 5. The history of Xiangxi rice noodles
Xiangxi rice noodles are different from the southern Xiangxi rice noodles. They are unique among the wide variety of Xiangxi specialty snacks! Xiangxi rice noodles are processed from selenium-rich rice. The noodles are very chewy and unique in the rice noodle industry in terms of nutrition and taste. The rice noodles or rice noodles popular in some areas are mostly thin in vermicelli and juicy in other places in the south, but the opposite is true in Xiangxi rice noodles. The vermicelli is thick and has less soup, but the taste is delicious and smooth, and the bite is very chewy. Xiangxi rice noodles are made from soup made from various "shaozi" (dialects) to taste. There are many kinds of "shaozi", such as fungus Shredded pork, ribs, beef, tripe, mutton, braised pork, etc. This is a major feature of Xiangxi rice noodles. [1]
Production process
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The process of making rice noodles is simple. First, boil a pot of boiling water, put the rice noodles in the pot for one to three minutes, and use a slotted spoon to remove them. Take it up, put it in a bowl, then add oil, soy sauce, vinegar, a little salt, MSG, pepper, Sichuan pepper and other ingredients in sequence, and finally pour a spoonful of "whistle" on it, sprinkle with chopped green onion, and serve with special chili. Miao people who love sour food usually pour a spoonful of the farmer's special sour soup on the rice noodles. It is sour and spicy, smooth, strong but not greasy, and a bowl of delicious rice noodles is ready.
In addition, the store is more considerate and puts a variety of side dishes such as green peppers, garlic, sauerkraut, diced pink radish, and secret hot and sour seeds on each table, which diners can't put down. It can be said that although the world is big, this rice noodle is unique. People in Xiangxi have a special affection for rice noodles. Both adults and children usually have a bowl of rice noodles for breakfast and lunch every day. If you travel for a long time, you will often miss the rice noodles at home. 6. Historical abbreviation of Guilin Rice Noodles
After the Lingqu Canal was completed, Qin Shihuang, accompanied by Prime Minister Li Si, visited Guilin’s landscape incognito.
Qin Shihuang had a hobby and liked to use carp whiskers and fish maws to drink wine. When he came to the Lijiang River, he saw that carp in the Lijiang River could be caught by hand, so Qin Shihuang asked the boatman to get a lot of fish quickly and gave him a lot of money.
I don’t know how many carps it takes to make one bowl of fried food. Qin Shihuang traveled upstream of the Li River for half a month and killed thousands of carps. The carp king in the Li River was so anxious that he jumped wildly and vowed to capsize Qin Shihuang's cruise ship and kill him in the belly of the fish! He Bo knew about it and warned him, "The emperor's affairs must not be messed up. You should find another way quickly."
The King of Carp was in a hurry and used rice pulp to make fish whiskers (rice noodles) and fish maw (cut into powder). Qin Shihuang ate it and was so impressed that Guilin rice noodles were invented.