Taihe County - located in the northwest of Anhui Province, in the hinterland of the Huanghuai Plain, between Fuyang and Bozhou cities, with an area of ??1,822 square kilometers and a population of 1.627 million.

Famous Food: Authentic Beef Pan Noodles In Taihe County, Fuyang City, Anhui Province, there are many large and small beef Pan Noodles restaurants, but there are also mutton Pan Noodles, but they are not delicious.

Regardless of spring, summer, autumn or winter, there are always a lot of eaters.

People of all colors in society never tire of eating and eating for a long time, forming a splendid food landscape.

Anhui Pan Mian is firstly good in noodles and secondly good in marinade.

It can be called the best spicy pasta among pastas!

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Taihe County produces high-quality wheat. To make pan noodles, wheat flour is used. Depending on the seasons, salt, eggs, and water are mixed in proportion to form a dough.

When making Ban Mian, you can arrange several small noodle sticks on the chopping board (the size of the bowl depends on the requirements of the diners: a small bowl with 8 noodles and a large bowl with 11 noodles is better).

Then use the handle to push the noodles up a few times until the noodles become longer and wider, then hold the noodles with both hands, lift them suddenly above your head, and slam them down on the case.

One after another, crackling, falling, pulling, and flashing, the board got its name from this.

Several small noodle sticks change from short to long and from thick to thin in the hand (after being pulled into a plate, they become long, thin and transparent, and the noodles are neither wide nor narrow at this time).

Pick up the cooked noodles and vegetables. They are white, smooth, and crystal clear.

Then pour the boiled maroon marinade over it.

White noodles, green vegetable leaves, and red braised vegetables greatly increase people's appetite.

The production of braised pork is also very particular.

Ingredients include fennel, pepper, cinnamon, pasta sauce, salt, red pepper, butter and beef.

To make a pot of stew, all ingredients are put in a certain proportion and order.

When making it, first dilute the butter and boil it, and then add the condiments.

A larger amount of sun-dried red pepper is used to highlight the spiciness and color of the stew, and beef also accounts for a larger proportion.

Cut the fine beef into small square pieces. After the red color of the chili pepper fades, throw the beef into the pot.

At this time, the heat must be mastered to cook the beef until it is neither old nor tender, but just right.

After the brine is prepared, put it into a spare iron bucket. After cooling, it will solidify and can be eaten as you go. It can be stored all year round without deterioration.

Another reason why Anhui Taihe Ban Mian has diners is that it is quick and convenient and economical.

Cadres, employees, students, etc., who are in a hurry and don't have time to cook, often go to the Pan Noodle restaurant in groups. They only need to say something, and the chef will immediately make three bowls, five bowls, ten bowls and eight bowls, and they can be made in the blink of an eye.

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A large bowl only costs three yuan.

Farmers and businessmen who go to the city for business are also regular customers of the Pan Noodle restaurant. They often order a big bowl, finish it with a slurp, wipe their mouths, and stride on their way.

It is said that Taihe Ban Mian originated from the Three Kingdoms period.

The Taoyuan brothers Liu Bei, Guan Yu, and Zhang Fei were stationed in Yingzhou in present-day Fuyang, Anhui Province. Zhang Fei always found the noodles too soft, not chewy, and tasteless.

After trying hundreds of times, Zhang Fei succeeded in making the noodles. Then Zhang Fei told the chef that beef should be used as the soup. The chef had an idea and added nearly a dozen edible medicinal materials (including chili peppers, of course) and beef to make it for Zhang Fei.

After eating the noodles, Zhang Fei immediately said: the noodles are good, the soup is good, the taste is better, fragrant, spicy, and enjoyable. After that, Anhui Ban Mian became popular in Ying (Fuyang), Wan (Nanyang), and Xiang (Nanyang).

Xiangfan) is widely popular. With the changes of time, today’s pan noodles are more delicious, more delicious, and the noodles are more rounded. (The method of frying braised noodles has developed to at least 26 kinds of medicinal materials and accessories.

All using butter). Nowadays, many varieties have been added, such as beef mixed noodles, large plate chicken with pan noodles, rice noodles, etc., plus eggs and tofu skin cooked in stew, giving the Anhui Taihe Ban Mian a unique flavor.

It has been invited to participate in local flavor snack competitions in Anhui, Hubei, Henan and other provinces for many times, and has also won gold medals at the expo. Anhui Taihe Pan Mian is a famous food due to its refined ingredients, fine preparation, delicious taste, and long-lasting enjoyment.

It is deeply loved by people and has become one of the main local noodle dishes in Fuyang, Anhui Province, comparable to Zhengzhou Braised Noodles and Lanzhou Ramen. Especially the "bang bang" sound of Taihe noodles being hit hard on the chopping board after being pulled apart has become famous.

It has become a scene that attracts diners, and you can’t help but be tempted. On the one hand, the noodles must be soft and chewy, and on the other hand, the beef stew must be spicy and delicious, and the making of the stew must be delicious.

Cut the fresh beef into small dices, fry the peppers in butter first (be careful not to fry too much), take them out, add the diced beef with Sichuan peppercorns and vinegar and cook them in a pot until the meat is rotten and the oil is clear.

Then add the salt and.