The phrase "I haven't eaten water chestnut noodles, I haven't seen movies and I haven't been to Heyang County" circulating in Heyang County further illustrates the importance of water chestnut noodles in the lives of Heyang people.
The origin of horseshoe surface
According to legend, it was created by Han Xin, the marquis of Huaiyin in the Western Han Dynasty. With a history of more than 2,000 years, it can be called "the oldest instant noodles in China". At the beginning of the Han Dynasty, Wei turned against Han, and Han Xin was ordered to send troops to counter the rebellion and prepare to cross the army in Qiachuan and xia yang. If you cook in a pot, enemy soldiers will judge the strength of their troops from the size of fireworks, which is a taboo for military strategists. In order to solve the problem of soldiers' eating, Han Xin made buckwheat, which was rich in the local area, be branded into big cakes and distributed to soldiers. Eating with boiled water is very fast and convenient, which played an important role in the victory of the Anti-Japanese War. "Tiao", namely "Zhezu", is a cognitive word, which means "turn around" in Guanzhong dialect. Because every process of mixing noodles, spreading cakes to the end, fishing noodles and even putting seasonings has the action of "noodles" in it, it is named.
It is said that the name of this noodle is derived from the half-moon wooden noodle. However, some people write "noodles" as "spinning noodles" in the street, which must be related to the spinning around the stalls. After baking, put it outside to cool, and then cut it into strips with equal width and thickness, which can ensure the quality of three to five days. When eating, just roll it in a boiling pot. Compared with other meals, the three characteristics of water chestnut noodles are more conducive to marching and fighting. It is also a credit for the fact that Emperor Gaozu can sit firmly in the world.
Pronunciation of the word "di"
Speaking of it, the word "article" also has a story. The word "Tiao" itself is a little-known word. In the Qing Dynasty, someone in Heyang compiled a book "Tuyin Zazi", and out of kindness, he found an antique "page" to pronounce the word "article". However, there are too few people who don't want to know this ancient sound. The result is self-defeating. Everyone reads "yè" in the original sound, but no one reads "Yé". When foreigners arrive in Heyang, they read one word at a time. In this way, they turned "Yé" into "page", which is really a big misunderstanding.
Practice of noodle making
Heyang oil noodle is a kind of pasta made of 70% buckwheat flour and 30% wheat flour. Although it is convenient to eat, the production process is complicated and strict. First-class buckwheat and first-class wheat must be selected and ground into first-class flour. Dough is called disk surface and needs to be mixed with poles or wooden sticks, so the young man will sweat when doing this job. When the noodle dish hardens, add water and gradually stir it into a thin paste. Prepare two saucepans, slightly higher in the middle and gradually lower around. Pour the batter into the wok, quickly spread it around from the middle with a scraper, and then spread it from the outer edge to the center to make a round cake with a thickness of about copper yuan. Move the round biscuits to another pot as soon as possible and bake them, but don't brown them. This requires considerable experience and can master the temperature. The diameter of bread is between one foot eight and two feet one. After branding, you need a piece of paper, which is called "closing". In order to avoid water consumption, you should keep it soft. Then spread them out one by one and put them on the rafters to cool. Then cut into noodles less than a centimeter wide, put them neatly in a special wooden box, cover them with wet and dry cloth, and you can eat them. This kind of noodles can be preserved for ten days and a half in winter and two or three days in summer.
Tian Maolin is making noodles.
How to eat water chestnut noodles?
The prepared noodles are just like instant noodles. When eating, soak it in boiling water for two minutes, take it out, put it in a bowl, add a little pink fish, mix with salt, vinegar, chopped green onion and pepper noodles, and then drizzle with Chili oil and cooked lard. Fen fish pays attention to the production of mung bean powder, which is the best. Use wheat flour or corn flour. But usually sweet potato noodles are used to make pink fish. Heyang is rich in high-quality sweet potatoes, which are dry and sweet, and it is also good to make pink fish. Heyang people like to put more Chili oil and lard in their noodles, which makes them soft, wet, spicy, fragrant and quite enjoyable. You can also drink a bowl of pink fish soup with it. Dry and thin, in line with the requirements of healthy nutrition. Moreover, buckwheat has the effect of clearing heat and diuresis. The local people have also made some improvements on the basis of simple eating. They cut the cake into thin strips, cook it in a pot when they eat it, and take it out with seasoning, which makes it more delicious.
"Top Scholar" Tian Maolin
You can eat water chestnut noodles all over Heyang, but Tian Maolin water chestnut noodles in Fangzhen, 20 miles east of Heyang County, are authentic. Tian Maolin's noodles are famous for their strict selection of materials, excellent production, serious operation and warm service. Visitors to Qiachuan Scenic Area will inevitably enter the store to taste a bowl of noodles when passing through Fangzhen, and some will bring some to their relatives and friends. Tian Maolin's noodles have been brought to the capital Beijing and many parts of the country, and people praised him as "the first noodle".