Why Regan Noodles? Because Regan Noodles is simple and fast, there is no need for big gears, so we don't waste time. Blanch the alkaline noodles with boiling water, then put them in a bowl, pour in soy sauce, sesame oil, sesame sauce, monosodium glutamate and pepper, and finally sprinkle with a pinch of chopped green onion. The whole process takes less than a minute. You can add red pepper to the table according to your taste, take it with you a few times and eat pickles. You can also eat while walking, and you are not afraid of scalding your mouth or spilling the soup. Throughout the year, it is not hot in hot days and not cold in winter.
Everything in Regan Noodles is the most authentic, and it is said that it is Cai Lin Ji. In the streets and alleys of Suizhou, and even in the towns and villages of Suizhou, there are so-called authentic Cai Linji cards everywhere. Some shops just draw illustration advertisements on their walls. The most well-known introduction in the advertisement is that in 1930s, Li Bao, a food vendor in Hankou, cooked and cooled noodles in advance for fear of deterioration. In the evening, a cat knocked over the oil pot, and noodles and oil mixed together, producing a strange taste. Later, a vendor named Cai carried this practice forward and created the story of "Regan Noodles".
Countless times, when I arrived in Wuhan, I had to eat Regan Noodles eggnog early. How many times have I eaten in Caidian on Zhongshan Avenue in Hankou and Hubu Lane in Wuchang? More often, I have eaten the streets of three towns in Wuhan.
I remember Wuhan in the early 1980s. At that time, Regan Noodles even wanted food stamps, which cost 60 cents each. Usually two or two bowls. I remember a business trip for more than a month, and I passed by Wuhan when I returned to Suizhou. After disembarking at Wang Jiaxiang Changhang Wharf in Hankou, I ate two taels at a time and six taels three times in a row in an alley not far from the Yangtze River. One is because of the fragrance, and the other is because of the fragrance. So far, I think Regan Noodles is really delicious!
Regan Noodles is really a bargain. Now a bowl of Regan Noodles costs 4 yuan, which is already very cheap compared with snacks all over the country. For ordinary people, it is a real food, small and thin. It seems that no manufacturer dares to raise prices at will. Suizhou people's enthusiasm for Regan Noodles also allows small business people to get a worry-free living space as long as they work hard.
Since the reform and opening up in the early 1980s, there has been a custom of cooking breakfast at home. For decades, Regan noodles have been eaten the most in the morning. Every time I see the newly opened Regan Noodles Pavilion, I will go to pay tribute. In fact, it is not sincere to say that you are famous. Mainly to try some new flavors. Although Regan Noodles's approach is simple, the quality of the store's craftsmanship can be judged at a glance. The reason is that decades of taste bud tempering, I think it is nothing more than ingredients and technology.
The most important seasoning in Regan Noodles is sesame sauce. Some sesame paste on the market has a strong flavor, but the aroma is not strong, because peanut butter is mixed to reduce the cost. Although I'm not an expert and I won't be a Regan Noodles, I call myself a gourmet, and I can easily tell the quality of sesame sauce. There is also the fineness of sesame sauce, which is thick and uncomfortable to eat. Some electric metal mills can reach a high speed, and the sauce is quite fine, but high speed means high temperature, and the aroma substances in sesame will evaporate, which may have a bitter taste. A good sesame paste must be ground with an electric stone mill. The limited rotation speed of the stone mill can keep sesame paste fragrant and smooth. Because I am an old customer and love to communicate with the store, the store told me the secret.
Besides sesame sauce, Regan Noodles's soul is noodles. It is a pale yellow alkaline noodle, which must go through the process of "dusting", that is, after it is cooked, it is mixed with oil, then spread and cooled, and then heated in water when it is eaten, which makes it particularly refreshing and elastic. The local flour in Suizhou lacks gluten, and the flour gluten road in Shandong, Henan Province, which is used to make alkaline noodles, is of course much stronger than the local ground in Suizhou.
Add a spoonful of diced carrots or a spoonful of pickled beans to make Regan Noodles unique. As soon as I eat noodles, there is a crispy taste mixed with it. Some food stalls in Suizhou also have various appetizers. Of course, because Regan Noodles is dry, a bowl of soybean milk or a bowl of rice soup is also essential.
"Wang Xiaoer sells melons, boasting". On the walls of many Regan Noodles pavilions in Suizhou, besides the stories passed down by Regan Noodles, advertisements are of course more propaganda. Some people say that Regan Noodles is one of the four famous faces in China, while others say that Regan Noodles is one of the ten famous faces in China. I just smiled knowingly. Taste this thing, you can't force it, it varies from person to person and from region to region. The so-called "different opinions". I have traveled all over the country, inside and outside the Great Wall. Because I like food, I eat a lot of pasta. I can only say that they are all delicious and each has its own flavor, but it is really difficult for diners to choose the top ten or four names.
As far as I know, Regan Noodles is very common in Fiona Fang, which is nearly 200 kilometers away from Wuhan. But after this distance, many people in China don't know what Regan Noodles is. That's why I want to eat Regan Noodles early the next day after I come home from a long trip. Although Regan Noodles sells vacuum packaging in foreign supermarkets, the taste after unpacking is obviously far from that of Suizhou's hometown.
In recent years, Roche Regan Noodles has upstaged Cai. It is said that Cai was surpassed in Regan Noodles a few years ago. I went to eat it. It was really different sauce. Delicious, with customers and many customers, this is word of mouth, which is an irrefutable truth.
Regan Noodles, I have eaten it for decades, and it tastes good. In the future, I will continue to eat.